POTATOES AU GRATIN

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Potatoes au Gratin is an easy dish to make. Remember to make more baked Potatoes than usual the next time you bake Potatoes, as this is an important ingredient in this dish.
Pre-baked Potatoes while still in tin foil will keep for a few days in the refrigerator.

When the baked Potatoes are cold, unwrap from tin foil, and with a knife, remove the skin. Then cut up into large bite sized pieces.
You can make this dish in any quantity. For a single serving, figure that you'll need about:
1 medium to large already baked and refrigerated Potato
1 Tablespoon diced Onion (any type - Red, Spanish, Shallots...)
1 Tablespoon of Butter
1 handful of shredded Cheeses (mozzarella and/or cheddar)
1/4 Cup Heavy Whipping Cream
Salt & Pepper dashes

DIRECTIONS:
Put the diced up Potatoes in a pie tin or small baking dish. Add the remaining ingredients, sprinkling the Cheeses over the top. Bake 350*F for about 10 minutes or until Cheeses melt and are slightly browned.

See the recipe for POTATOES AU GRATIN

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BROCCOLI AND CHEESE SAUCE

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Oh boy is this a family favorite and so simple to make. (You can also substitute the Broccoli for Cabbage if you want - just cut up some Cabbage and cover with water, bringing to boil, then simmer for 20 minutes or so, until soft)

Rinse off the Broccoli, and cut off the stems. Put in a pot and cover with water, bring to boil, then simmer for about 20 min. Drain. Top with Cheese Sauce.

The Cheese sauce is simple to make too. It is basically a very liquid Roux with some Cheese melted in. I like to use the jarred product, usually Cheez Whiz.
Basically it is a large notch of Butter, melted in a pan, then add some Flour (about a handful) and whisk it in. Take about 1 Cup or more of Whole Milk, and while on heat, slowly add that in, whisking as you go.
You want to get rid of the lumps, but you don't want it to thicken too much, so make sure you do this on a very low flame.
With a spoon, add large spoonfuls of Cheez Whiz, whisking it in until it melts and gets thick. Top this over your Broccoli (or boiled Cabbage) and serve.

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BAKED HAM

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I always buy the bone in Ham. It may take a while more to bake, and that is a good thing on cold winter days to have the home smelling the sweet scent of baking Ham (and other goodies).

I choose the bone in Ham as I like to save the bone, and the "fat" that surrounds the Ham, as well as left overs so I can make BOOM BOOM SOUP. (I serve this hearty meal with some Corn Bread - I just buy the small box mix )

Boom Boom Soup is Ham and Bean Soup, if I have enough of that, I also freeze this for a quick meal.

I like to serve my Baked Ham with POTATOES AU GRATIN

and with BROCCOLI IN CHEESE SAUCE as the sides.

Generally speaking, Shank Ham (with the bone in) is raw ham and does need to be baked at roughly 20 min per pound at 350*F.  After you calculate your time to have it baked, remember that Shank Ham (raw) should have a temperature of 160*F when done baking. When taking the temp of the Ham, make sure that the thermometer doesn't touch the bone part.
If you decide you want almost instant results and purchase a smoked, already cooked Ham if you want. Fully cooked Ham should have a temperature of 140*F when done baking in the oven.However, baking one from scratch certainly does enhance the taste much more.
Put the Ham in a turkey roasting pan, and add about 1 inch of water so it doesn't burn on the bottom while baking. You need to make sure that the water gets underneath the Ham. You don't have to put it meat side down, just lay it so the meat side is exposed on one side, so the fattier side is placed on the bottom.
Half way through the baking time, make sure the water has not all evaporated (you'll need to be checking on this through out the baking time). With a sharp knife, poke a few holes in the Ham, and baste with the juices that are being created with this water. Then very carefully, flip the Ham over to the other side, still making sure that the meat side is exposed and never on the bottom. Poke holes on this fatty side of Ham now, and baste, then return to oven.
Ever 20 or 30 minutes you'll want to baste over and over again as well.
During the last 30 minutes or so of baking time is when you'll want to add the Glaze sauce (I always purchase mine separate from what is included in the Shank Ham wrapping). Glaze is optional though.
When Ham is done, remove from oven and let it rest for a good 10 minutes or so before slicing.
You can use some of the liquid drippings that you've been basting with to pour over the slices.

See the EASY recipe for BAKED HAM

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APPLE PIE

For the complete recipe: APPLE PIE

 

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Making homemade Apple Pie is easy, especially when you use those premade Pie Doughs- you bring them to room temperature and just roll out, lightly dusting with flour before you "flip" it over into a pie tin.

INGREDIENTS:
1 pkg. prepared Pie Dough (or you can make your own)
about 5 Granny Smith Apples
1/3rd stick Butter
1/2 Cup Sugar
1/4 Cup Brown Sugar
1/4 Cup Flour
about 1/8th Cup Ground Cinnamon
splash Lemon Juice

NOTE: If you want a sweeter Pie, add a bit more of either Sugars.

DIRECTIONS:
For the stuffing I use 5 Green Granny Smith Apples. Wash them, and cut them up around the core, discard the core.
Put a splash of Lemon Juice over the cut up Apples to prevent browning. In a bowl mix the Apples, sprinkle in the ground Cinnamon & Sugars. Add 1/2 of the Flour and mix in.Put this mixture on the already prepared pie dough tin. Dot with slices of Butter and sprinkle over the remaining Flour.
Take the other Pie dough and place on top, closing up the rim by rolling over. Poke a few holes on top to vent.
If you want, you can take one Egg, and beat it up, then lightly brush over the top. Sprinkle some White Sugar over this.
BAKE 350*F for about 30 minutes, till the pie crust is lightly browned. Let it rest for ten minutes or so before slicing and serving. Top with a scoop of Vanilla Ice Cream if desired.
Refrigerate remaining Pie.

For the complete recipe: APPLE PIE

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Grilled Pork Kabob's

Grilled Pork Kabob's with Pineapples and Peaches
Get recipe HERE 

 

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A very easy dish to make. Figure that you'll need about 6-8 pieces of Pork for each skewer. If you're using wooden skewers, soak in water for at least an hour so they don't burn when grilling.
For complete recipe, see here: http://doreenskitchen.com/GrilledPorkKabobs
Essentially you marinate the pork slices in Italian dressing, and the LARGE slices of Pineapple and chunks of Peaches in a melted butter with a dash of lemon juice; each for at least an hour.
Assemble your skewers, they will be greasy, and that's okay, as you don't want them to stick to the grill grates.
Discard pork marinade. Keep the Butter/Lemon juice marinade.
While grilling, baste with Butter/Lemon juice marinade, turn over after a couple of minutes, repeat. As the pork will be cut in small thin slices, it will only take about 5 minutes on the grill until done.

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