Main  Dishes

     (E-Z) --- with meat

Take a 10-12 lb. fresh picnic ham, wash and pat partly dry.  Sprinkle with garlic, salt, sage, thyme and coarse ground black pepper.   This ham tastes like it was smoked when cooked in this manner.

Put ham in roaster uncovered.  Bake at 300 degrees for only 1 hour; then turn down to 175 degress.  Leave ham alone until it is done.  Do not score the ham when you season it, but do take off the rind.  Never turn heat up higher than the 300 degrees, and never cover the ham.  I usually put on ham before going to bed at night, and turn off early the next morning.  I have let cook 12 hours or more and this makes a great meat for barbecue with sauce added. 

                                    

                               Fully Baked Dr. Pepper Ham

Take one bought  (fully baked) ham, place in baking pan lined with heavy duty aluminum foil.  Pour one can of Dr. Pepper over ham and cover loosely with foil, tent style.

Place in over on 175 degrees at bedtime, and take out of oven early in the morning.  Six hours baking time at this low temperature yields a very tender and tasty ham.  Most any cola type drink may be used in the baking process .

         

                                         Chicken Rotel

Cook 1 large chicken in crock pot until done, debone and shred in bite size pieces.  Save broth for mixing  in recipe.

1 large green pepper                       1 lb. Velvetta Cheese cubed

1 large onion                                   1 to 2 cans of Rotel & peppers

1  - 12 oz. pack thin spaghetti            1 large chicken or 3 cans of

1 to 2 cups broth                              Swanson mixing chicken

Chop green pepper & onion, sautee in small amount of hot oil, drain and add chicken. Add salt and pepper as desired.  Cook until tender.  Drain and add deboned chicken, one to 2 cans of rotel with green chilies according to taste desired.  Two cans makes a more spicy dish.  Add drained spaghetti which has been cooked according to package directions.  Salt & pepper to taste.

Mix together well and add reserved broth or 1 can of chicken broth plus half cup of water.  I use about 1 and 1/2 cups of broth, and 2 cans of rotel for spicy taste.  In this large pan add your cubed velvetta cheese and let all heat together until cheese is melted and blended throughout.

Place in  a large casserole baking dish lined with aluminum foil.  Bake at 350 to 375 degrees until  lightly browned and bubbling but firm to touch.   This usually makes one large dish with another smaller one which can be put in freezer and baked on another day or given to a friend.    I have served as "chicken spaghetti" at times without baking the pre-cooked ingredients.    This dish with a salad and toasted garlic or french bread makes a complete  and delicious meal.  Enjoy!

             

             

                  (Snack food) Vegetable Pizza )  oops! wrong page....

2 pkg. frozen crescent rolls                 2 -8 oz. pk. cream cheese

1 c. mayonnaise                                  1 pk. ranch dressing mix

Unroll crescent rolls and press on bottom of 17-1/2 " x 10-1/2 " cookie sheet.  Bake about half of time called for; cool.  Blend all other ingredients and spread over this partially baked crust.  Add vegetables of your choice (celery, cauliflower, broccoli, onions, mushrooms).  Cut up fine and spread over filling.

                                EZ- BBQ Pork Chops

Take 5-6 pork chops and place in pan with 1 small chopped onion, 2 Tbsp. brown sugar, Ketchup (cover 1/2 of pan), and 3/4 cups water.  Simmer on top of stove in sauce, turning chops over until cooked on both sides.  Allow chops to continue to simmer for at least 30 more minutes.  Add more ketchup if you want it thicker.  These are very tender when cooked in this way.