Who can find a worthy woman? For her price is far above rubies.......She looks well to the ways of her household. Proverbs 31:10-27
We're sisters who like to cook and bake, talk cooking and baking, and share recipes and kitchen wisdom.

Ham and Hominy Salad

My husband says his Mom served hominy when he was a kid, and he likes it.  I liked the looks of this salad, with a dressing much like the ones on hot German potato salad.  It was very speedy to make on a hot, muggy day, and we enjoyed it with some nut bread and fresh fruit for dessert for a light lunch.   
I tried 1/3 cup water the second time we made it, and I liked the dressing a little better.  When you open a can of hominy, it doesn’t look like enough for 4 main dish servings, but with the remaining ingredients, it was enough.  We will have this more often if my husband has his way – it’s a very old-timey dish that we both liked.               
Ham and Hominy Salad
  1               Medium  Onion -- chopped
  1               Tablespoon  Butter
  1               Tablespoon  Flour, All-purpose
     1/2        Cup  Water -- (maybe 1/3 cup)
     1/4        Cup  Cider Vinegar
     1/4        Cup  Sugar
     1/4        Teaspoon  Salt
     1/8        Teaspoon  Pepper
  15 1/2      Ounces  Hominy -- rinsed and drained
  1               Cup  Ham -- cubed
     1/2        Cup  Celery -- chopped
     1/2        Cup  Green Pepper -- chopped
In a 10" skillet, sauté onion in the butter until tender.  Stir in the flour, cook over medium heat 1 minute.  Combine the water, vinegar and sugar and stir into the onion mixture.  Bring to a boil and cook and stir 2 minutes more.  Remove from the heat and add the hominy.  Let stand 5 minutes to let dressing soak into the hominy.   Stir in the remaining ingredients.  Serve warm or cold.
4 main dish servings
Per Serving: 242 Calories; 8g Fat (27.7% calories from fat); 8g Protein; 36g Carbohydrate; 4g Dietary Fiber; 27mg Cholesterol; 853mg Sodium.  Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 Fat; 1 Other Carbohydrates.

Adapted from Taste of Home Country Extra 2004

Maple Dijon Ham Steak


This is a simple way to serve delicious ham steak.  If we can’t get ham from my brother-in-law Don’s hogs, we like Frick’s ham, from Washington, Missouri.  Both are ham without added water – the best buy for good flavor.  Try these with roasted potatoes for an easy but special meal.                    
Maple Dijon Ham Steak
   1       Pound  Ham Steak -- fully cooked
  2        Tablespoons  Brown Sugar
     1/4  Cup  Maple Syrup
  1        Tablespoon  Cider Vinegar
  1        Tablespoon  Dijon Mustard
Combine sauce ingredients.  Spread half of sauce over one side of ham steak.  Place in non-stick skillet sauce side down, and pour remaining sauce over top of meat.
 Heat through, over medium-high heat, until the ham is hot and the sauce is thickened, turning once, about 5-10 minutes.  To serve, place on hot platter and pour remaining sauce over.
4 Servings
Per Serving : 210 Calories; 5g Fat (21.8% calories from fat); 22g Protein; 18g Carbohydrate; trace Dietary Fiber; 51mg Cholesterol; 1491mg Sodium.  Exchanges: 3 1/2 Lean Meat; 0 Fat; 1 Other Carbohydrates.

Family Favorites - Creamy Thousand Island Dressing


My favorite dressing for salads is Thousand Island. The bottled dressings you can buy just are not as good as I remember from years ago. I am always on the lookout for a recipe and have tried several. 
  This recipe from The Farm Journal Country Cookbook looked closer to what I remembered eating and so decided to try it. I must say, this is marvelous! Just what I remembered eating, easy to make and really, really good.
  My daughter and grandson were here when I was making it, and I had a hard time stopping them from sampling it before I could get it in the refrigerator to chill. They are not fans of Thousand Island so I was really surprised at their reaction. 
  The dressing is fairly thick and we thought it would make a great dip. Tried it with celery and chips and I think that I will have to start keeping this on hand. This is so good and so easy, that I hope some of you will try it for yourselves.
Creamy Thousand Island Dressing
½ cup salad dressing (I used Miracle Whip)
½ cup chili sauce
1 tsp. Worcestershire sauce
Dash of Tabasco sauce
½ teaspoon salt
¼ teaspoon paprika (I omitted this)
2 tablespoons chopped celery
2 tablespoons pickle relish ( I used sweet)
2 tablespoons chopped pimiento olives
1 teaspoon minced onion
1 hard cooked egg chopped
½ cup dairy sour cream
   Combine salad dressing, chili sauce Worcestershire, Tabasco, salt and paprika in 1 qt. Bowl. Stir in celery, relish, olives, onion and egg; mix well. Fold in sour cream. Chill. Makes one pint. Will keep for one month if tightly capped and refrigerated.

Dijon Mustard


 Dijon Mustard will always be in my mind one of the luxury mustards. Maybe because we always had the bright yellow kind? I now buy both and use them equally, but when I saw this recipe I thought I would have to try it at least once. 
 It is very easy to make and you can vary the liquid used. I have ground mustard on hand as I use it in meatloaf and other recipes but had to buy white wine. What I ended up buying was a four pack of white wine so that I could open one bottle and not have a lot left over. I can’t see wasting champagne on mustard though that is what is in Dijon Mustard from France. 
 This will not need a water bath as it doesn’t make a lot at one time. One jar for you and two jars to give away. This gives you the chance to use some attractive jars you might have been saving. I put it in hot sterilized ½ pint jars. 
 The only warning here is not to lean over the wine and onion, garlic mixture when it is cooking. It really does a number on your eyes.
 The result was a creamy smooth mustard with a bite, no preservatives in it, and not a lot of work. 
Dijon Mustard
Yields about 2 half pints.
4 ounces dry powdered mustard (I used Pensey Spice)
½ cup water
2 cups white wine or flat champagne
1 small onion, finely chopped
3 cloves garlic, finely chopped
2 teaspoons sugar
2 teaspoons salt
 Have hot, sterilized jars and lids ready. In bowl, stir together mustard and water until smooth. Set aside.
 In a bowl stir dry mustard and water together until smooth. Set aside. 
 In a small nonreactive saucepan, combine wine, onion and garlic. Bring to boil over high heat. Reduce heat to medium low and stir in the sugar and salt. Simmer, uncovered, stirring often, until reduced by half, (one cup of liquid), about 20 minutes.
 Pour wine mixture through a mesh sieve into the mustard and water mixture and stir until combined. Transfer to saucepan and cook over medium heat, stirring until mixture is thickened, about another 20 minutes.
 Spoon mustard into prepared jars, leaving ¼ inch headspace. Remove any air bubbles and adjust headspace if necessary. Wipe rims clean and seal tightly with lids. Store in refrigerator for up to one year. 
 For best flavor, let the mustard stand for 2 weeks before using.

Make It Yourself...Salad Dressings

There is a lot of supermarket shelf space devoted to prepared salad dressings.  But you’re paying big bucks for those little bottles, and they are full of additives and preservatives.  Even a famous-name “olive oil” dressing’s first ingredient was canola or soybean oil, with olive oil waaaay down the ingredient list, which was extensive, and full of preservatives.
When my husband’s medication eliminated soybean and canola oil from his diet, I simply had to start making our own, and was amazed at how much cheaper and more delicious homemade ones are!  I make 8-12 ounce recipes, and they last us several days, and we eat salad every day.
Making your own dressing can save money, as well as refrigerator and pantry space, since you won't need to buy or store all those bottles of prepared dressing. And you probably already own everything you need to make your own homemade versions.
Homemade salad dressings don't require special equipment; a mixing bowl and a whisk are ideal for most dressings.
You can also vigorously shake the ingredients for a dressing in a jar with a tight-fitting lid. This is convenient for many vinaigrettes, but they won't emulsify as well as one whisked in a bowl. The jar is not recommended for most creamy dressings.
A blender or food processor is useful for creamy dressings that are smooth rather than chunky. They also work for vinaigrettes. For the best emulsion; keep the motor running while adding the oil in a slow, steady stream.  Most machines have small holes in the lid just for this purpose.
Grandma made a lot of her own cooked salad dressings too… as an inexpensive substitute for mayonnaise, for Cole slaw, and for special fruit salads.  Miracle Whip is just a commercial version of Grandma’s “cooked” or “boiled” dressing.  A simple double boiler, a heavy-bottomed saucepan or a heat-proof bowl over a saucepan and a whisk are all you need for cooked dressings.
After a year or so of entirely homemade salad dressings, I bought a well-known brand for a blog recipe, and neither my husband nor I liked it anymore…it simply didn’t taste fresh, instead it tasted of chemicals to us.  We threw it away, as neither of us wanted to eat it.
Here’s the simplest dressing I know…one my dad and Bonnie’s mom made for new lettuce every year.  It’s excellent with any simple salad.
Cream Dressing
¼ cup sour cream or heavy cream
¼ cup Sugar or Splenda
2 tablespoons cider vinegar
2 teaspoons poppy seeds (optional)
2 tablespoons minced onion or chives (optional)
  • Stir dressing together until sugar or Splenda dissolves and dressing is creamy. Pour over salad just before serving.

2015 Cost: 30¢ for about ¾ cup

Cornish Hens with Lemon and Thyme


 Cornish Hens are a favorite of ours. I usually fix them around the Holidays and stuff them with cornbread dressing, however, they were on sale this week and I decided that they would make a spring meal using Martha Stewart’s recipe (directions).
 I do think lemon for me is something I look at fixing in the spring. Maybe the yellow color? I had some thyme growing so this was easy to get together. Served with a baked potato and salad this is an easy meal with little cleanup. 
 I plan on a half of a Cornish hen apiece. There is some waste with the back bone having very little meat on it, but it does lend flavor to broth or gravy. Save the bones in a freezer bag in your freezer till you have enough for stock.
 We really liked the lemon and thyme flavor with the chicken and they were so tender. Made a great meal. This is not quite Martha’s recipe but I used her directions and it worked perfectly. 
Cornish Hen with Lemon and Thyme
2 Cornish hens (about 20 ounces ) Bring to room temperature and pat dry
1 bunch fresh thyme (If you only have dry use that)
2 small lemons, halved
3 tablespoons butter
Salt and Pepper
 Preheat oven to 450°F. Place hens in a shallow roasting pan, breast sides up. Place 2 Thyme sprigs and 1 lemon half in cavity of each hen. Squeeze remaining lemon halves over hens. Rub butter all over hens. Salt and pepper generously.
 Roast hens, rotating pan halfway through, until skin turns brown and an instant read thermometer inserted into the thickest part of the thigh registers 180° 45 to 50 minutes. Let stand for 10 minutes. Cut hens in half lengthwise. Garnish with thyme and lemon wedges.

Bonnie's Strawberry Rhubarb Pie

Bonnie’s son-in-law requested this old-fashioned pie; she always has rhubarb in the Spring, and after searching some old cookbooks, we found this recipe in my mother’s 1946 Better Homes and Gardens Cook Book. 
It was a winner, according to tasters at the family reunion-graduation party at their homestead this weekend.  I actually don’t like rhubarb, but this pie was delicious!  Bonnie, who's been married 46 years, is an expert baker.  Perfectly set, with wonderful, flaky pastry, everyone who tried this pie liked it.                       
                          Strawberry Rhubarb Pie
  1            Cup  Sugar
     1/4     Teaspoon  Salt
     1/4     Teaspoon  Nutmeg
  2            Tablespoons  Quick-cooking Tapioca
     1/4     Cup  Orange Juice
  3            Cups  Rhubarb -- cut
  1            Cup  Sliced Strawberries
  1            Tablespoon  Butter
  1            Recipe  Double Pie Crust
Combine sugar, salt, nutmeg, tapioca, orange juice and rhubarb; place in 9" pie pan lined with pastry.
Top with strawberries and dot with butter.
Add top crust and finish as desired.
Bake in hot oven 450° for 10 minutes; then in moderate oven 350° for 30 minutes.

Some pie crust recipes:
Sue and Bonnie's favorite lard pie crust
Myrna's favorite pie crust
Two good butter pie crusts