Scalloped Ham and Potatoes

SCALLOPED HAM AND POTATOES

1 cup cooked ham
6 Red Potatoes - medium
1/4 cup red onion, chopped
1 tablespoon olive oil
1 small can sliced mushrooms
1 can cream of mushroom soup
1/2 cup milk or cream
1/4 cup pimentos
1/2 teaspoon black pepper
1/2 teaspoon soy sauce

Pre-heat oven to 375 degrees.
Chop ham into bite-size pieces and set aside.  Add onion to microwave safe dish.  Clean potatoes (leave skins on) and slice into 1/4 inch thick slices.  Add potatoes to onions in dish.  Toss in olive oil.  Cook in microwave 5-6 minutes until potatoes are almost tender.  Mix mushroom soup, milk, pepper and soy sauce.  Add mushrooms, ham and pimentos.  Stir well.  Stir in cooked potato mixture and pour into baking dish.  Bake at 375 degrees for 30-40 minutes or until bubbly.

DEVILED STEAK

2 Tablespoons-butter
1 Tablespoon-onion, chopped
1½ lb. flank steak ¾ inch thick
2 Tablespoons-flour
1 teaspoon-salt
½ teaspoon-pepper
¹/₈ teaspoon-paprika
1 teaspoon-ground mustard
1 Tablespoon-vinegar
1 Tablespoon-flour
2 Cups-water

Melt the butter in a frying-pan over medium/high heat, add the onion and sauté gently until golden brown in color. Cut the flank steak into pieces three by two inches. Dredge these lightly in one tablespoon flour and sauté in the butter until well browned. Remove the meat from the frying-pan; add the salt, pepper, paprika, mustard, vinegar and flour. Mix all together and add the water slowly. Replace the steak in the pan, cover closely and simmer one hour, or until the steak is tender. Serve on a warm platter and pour the gravy over it.

Scalloped Meat Dish

  SCALLOPED MEAT
 

• Any left over meat
• Onions
• Tomatoes, fresh or canned
• Soup stock or broth
• Flour
• Butter  
• Bread crumbs
• Salt
• Pepper

Into the bottom of a baking dish put a layer of thinly sliced onion, salt, pepper, a sprinkling of flour and a few dots of butter, then a layer of the cooked meat sliced very thin, another layer of onion and seasoning, and then one of meat, moistening it occasionally with a tablespoon of soup stock or hot water in which a bouillon cube has been dissolved. Repeat this until the dish is nearly full. Last put in a layer of raw tomatoes (canned tomatoes may be made to serve the purpose) and cover the top with bread crumbs, salt, pepper and bits of butter. Bake in the oven for one-half hour at 350 degrees.

Easy Bean Soup

  EASY BEAN SOUP
 

• 1 can Kidney beans
• 1 can Lima beans
• ¼ cup olive oil
• ¼ onion
• 1 clove of garlic
• 1 sprig of parsley
• 1 piece/rib of celery
• 1 can diced tomatoes
• 1 cup vegetable or chicken broth
• salt and pepper, to taste

Finely chop the onion, garlic, parsley and celery and  fry in the oil with salt and a generous amount of pepper. When the vegetables are a delicate brown add the broth and the tomatoes. Let all come to a boil, reduce heat and simmer 20 minutes before serving.

Pickled Beets

Pickled Beets 

1 can sliced beets, 15 oz
²/₃ Cup- apple cider vinegar
2 Tablespoons-sugar

Drain beets, reserving liquid.  Bring beets, vinegar and sugar to a boil.  Strain beets, reserving liquid.  Pour beets into a jar, cover with vinegar mixture.  If you need to add a little liquid to the jar, heat liquid from can and add until beets are covered.  Seal jar and refrigerate at least two hours before serving - overnight is best.