Mandarin Chicken Pasta Salad

INGREDIENTS
1 teaspoon finely chopped, peeled fresh ginger
1/3 cup rice vinegar
1/4 cup orange juice
1/4 cup vegetable oil
1 teaspoon toasted sesame oil
1 (1 ounce) package dry onion soup mix
2 teaspoons white sugar
1 clove garlic, pressed

1 (8 ounce) package bow tie (farfalle) pasta
1/2 cucumber - scored, halved lengthwise, seeded, and sliced
1/2 cup diced red bell pepper
1/2 cup coarsely chopped red onion
2 diced Roma tomatoes
1 carrot, shredded
1 (6 ounce) bag fresh spinach
1 (11 ounce) can mandarin orange segments, drained
2 cups diced cooked chicken
1/2 cup sliced almonds, toasted


DIRECTIONS
To make the dressing, whisk together the ginger root, rice vinegar, orange juice, vegetable oil, sesame oil, soup mix, sugar, and garlic until well blended. Cover, and refrigerate until needed.
Bring a large pot of lightly salted water to a boil. Add the bowtie pasta and cook for 8 to 10 minutes or until al dente; drain, and rinse under cold water. Place pasta in a large bowl.
To make the salad, toss the cucumber, bell pepper, onion, tomatoes, carrot, spinach, mandarin oranges, chicken, and almonds with the pasta. Pour the dressing over the salad mixture, and toss again to coat evenly. Serve immediately.

Deviled Eggs

INGREDIENTS
6 hard-cooked eggs
2 tablespoons mayonnaise
1 teaspoon white vinegar
1 teaspoon prepared mustard
1/2 teaspoon salt
Paprika



DIRECTIONS
Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard and salt; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.

Glazed Ham

INGREDIENTS
1 (8 pound) bone-in shank ham RAW HAM
4 cups water, or as needed
1/2 cup honey
1/2 cup brown sugar
2 tablespoons liquid smoke flavoring
2 tablespoons Worcestershire sauce
1 pinch ground cloves



DIRECTIONS
Preheat the oven to 275 degrees F (135 degrees C). Place ham in a roasting pan. Pour in water to a 2 inch depth. Cover with a tight fitting lid.
Bake for 6 to 8 hours in the preheated oven (all day or all night). Remove from the oven, pour off drippings and reserve. Debone ham, removing any excess fat as well, and return to the roasting pan.
Skim fat from the top of the drippings, and discard. In a small bowl, mix one cup of the drippings with honey, brown sugar, liquid smoke, Worcestershire sauce and cloves. Pour this over the ham, cover and return to the oven. Remaining drippings may be discarded or reserved for other uses.
Bake for another 30 to 40 minutes in the preheated oven. Let stand for 10 minutes before serving.

Spinach Salad (the yummy one I made on Easter)

2 eggs
4 slices bacon
5 cups fresh spinach, rinsed and torn into bite-size pieces
1/2 cup sliced fresh mushrooms
1 cup sliced fresh strawberries
1/2 cup thinly sliced onion
1 kiwi, sliced
1/2 mandarin orange, peeled and segmented

1/4 cup ketchup
1/4 cup water
1/4 cup olive oil
1/4 cup brown sugar
2 tablespoons cider vinegar
1/2 teaspoon spicy brown mustard
1 dash garlic powder
salt and pepper to taste
1 cup seasoned croutons


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DIRECTIONS
Place the eggs in a saucepan with enough cold water to cover. Bring to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 12 to 15 minutes. Remove from hot water and cool. Peel, chop, and set aside.
Cook the bacon in a skillet over medium high heat until crisp and evenly brown. Drain, crumble and set aside.
In a large bowl, toss together the eggs, bacon, spinach, mushrooms, strawberries, onion, kiwi, and orange.
In a separate bowl, mix the ketchup, water, olive oil, brown sugar, cider vinegar, and brown mustard. Season with garlic powder, salt, and pepper. Pour over the salad mixture, and top the salad with croutons.

Scalloped Potatoes and Ham

1 can Cream of Celery Soup
1/2 cup Milk
Generous Dash of Pepper
Salt
3 cups Thinly Sliced Potatoes
1 1/2 cup Diced Cooked Ham
1/2 cup Thinly Sliced Onion
1/2 cup Mozarella Cheese (shredded)
Paprika

Combine soup, milk, salt and pepper. In a square baking dish, arrange alternate layers of potatoes, meat, onion, and sauce. Cover and bake at 375 degrees for 1 hour. Uncover. Sprinkle with the cheese and paprika. Bake 15 minutes more or till potatoes are tender.


OKAY I MADE THIS LAST NIGHT AND IT IS YUMMY! It only took me like 10 minutes to make and it was even easy to clean up;-)

YUMMY potato pancakes

So I am tired of making the same darn thing all the time so I have been looking up new recipes to try out! I recently made German potato pancakes and BOY were they yummy!! Seriously YUMMY! Here is the receipe!!!
Richard and I ate like 5 each - we just put sour cream on them...YES FAGER/CROCKETT clan, Salsa would be delicious on them too!!!

INGREDIENTS
2 eggs
2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
6 medium potatoes, peeled and shredded
1/2 cup finely chopped onion
1/4 cup vegetable oil

DIRECTIONS
In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.

Christmas Cinnamon Rolls (Sweet Rolls)

Sweet Roll Dough
3-4 c flour (I use 1 c wheat, 2-3 c white)
1 pkg (1 T) yeast
1 c milk
1/3 c sugar
1/3 c margarine or butter
1/2 t salt
2 eggs

1. Combine 2 cups flour (use wheat flour in this step) and yeast (follow pkg directions on yeast - may have to activate yeast in warm water).

2. Combine milk, sugar, margarine, and salt in a saucepan. Heat until warm (120 to 130 degrees which is warm to the touch. Do no want it hot or it will kill yeast).

3. Add warm milk mixture to the flour mixture, along with the eggs. Beat with an electric mixture on low speed 30 seconds scraping the bowl.

4. Beat on high speed 3 minutes.

5. Using a spoon, stir in as much of the remaining flour as needed to keep the dough sticky and yet kneadable.

6. Turn out onto a lightly floured surface. Knead in enough of the remainig lour to make a moderately sot dough that is smooth and elastic. (This will take about 5 minutes.)

7. Place in a lightly greased bowl, turn once. Cover, let rise in a warm place til double until double (about 1 hour).

8. Punch dough down. cover and let rest 10 minutes. Mean while prepare cinnamon roll mix

Cinnamon Roll Mix
1/3 c margarine
1/2 c sugar
2 t cinnamon
3/4 c raisins (optional)

Melt margarine, and combine sugar and cinnamon.

9. Roll the dough into a 24x8 rectangle. Brush. the margarine over he dough. Sprinkle the cinnamon mixture over the dough. (Sometimes I don't use all the margarine or cinnamon mixture).

10. Sprinkle raisins evenly, if desired. Roll the dough from the 8-inch side, so that the cinnamon rolls are large. Place 4 rolls in a greased square 8-inch pan. Cover a let rise till nearly double (abou 30 minutes.

11. Bake in a 350 degree oven or 20 to 25 minutes. Cool sightly and drizzel with Powdered Sugar Icing and decorate with red and green marachino cherries, if desired.

Powdered Sugar Icing
1/3 c butter or margarine, melted
4 1/2 c powdered sugar
1/4 c milk
1 1/2 t vanilla
milk

Add margarine and 2 c powdered sugar into a bowl, mix well. Slow add milk and vanilla. Slowly beat in remaining sugar. Add extra sugar or milk to make desired consistency.

Spread onto rolls. Just before serving decorate with marachino cherries to make it look like a berries with 2 little green leaves