Ham Balls

Recently at work I came across a whole stack of old Taste of Home magazines. Often, I'll put things like that in the break room for the other girls at work to take if they want. This time I was feeling stingy because I took them all home for myself hehe.

Now I know your feelings about Taste of Home, Mom, but I've tried several recipes from them this past week that turned out really well. So maybe I'll just be the TOH guinea pig and I'll share the ones that turn out well!

This one for ham balls was very good. I've seen various recipes for ham balls but have never made any before. The brown sugar glaze gets thick and syrupy and just really good. Now I've got something different to do with all that ham in my freezer, and also ground pork since I've only ever used it until now to make breakfast sausage with.

Give these a try!

Ham Balls

• 2 eggs, beaten
• 1 1/2 lbs ground ham
• 1/2 lb ground pork
• 2/3 cup crushed crackers
• 3/4 cup milk

• 1 1/2 cups packed brown sugar
• 2/3 cup water
• 1/3 cup white vinegar
• 3/4 tsp ground mustard

In a large bowl combine the meatball ingredients. Form into 1 inch balls. Place in a greased 9x13 baking dish.

In a saucepan, combine the glaze ingredients. Bring to a boil, then reduce heat, and simmer for 4 minutes. Pour over the meatballs.

Bake, uncovered, for 50-60 minutes or until meatballs are cooked through.

Apple-Pecan Broccoli Salad

Whoa, two posts in one day?? Hold on to your horses! Hehe.

I thought I would quickly share the salad recipe I made this morning. It's originally a coleslaw recipe, and you probably already have it in your binder, Mom, because I know I gave it to you a long time ago.

I bought some broccoli on sale yesterday when I was out getting groceries (in the middle of a blizzard! Okay, not quite a blizzard, but bad enough), but I didn't really have a plan for what I wanted to do with it.

I was looking thru my binder this morning and when I spotted my recipe for apple-pecan slaw I thought, I bet that would work really well using broccoli instead of cabbage. And I have to say it turned out really nice! So give this a try sometime using broccoli, I think you'll really like it.

I'll post the recipe again in case you don't have it, and Aunt Martha may just want to try it too (yes you do, Aunt Martha).

Apple-Pecan Broccoli Salad

5 cups chopped broccoli

2 apples, chopped

1/2 cup toasted pecans

1/2 cup golden raisins (or regular)

3 green onions, sliced

1/2 cup mayonnaise

1/2 cup sour cream

1 Tb lemon juice

1 Tb honey

In a large bowl whisk together the mayo, sour cream, lemon juice, and honey. Add in remaining ingredients and mix well. Refrigerate until serving.

Quick Breads!

Okay, I'm going to finally stop being a lazybutt and post those quick bread recipes! These both come from a Betty Crocker cookbooklet on fall baking. They are both very good and worth making, I think. I would say the chocolate glaze on the banana bread is optional, I left it off and thought it was still very good (plenty chocolate-y) without it.

The carrot-ginger bread I made when I had that whole bucket full of carrots and was scrambling to find uses for them before they went bad. I made it once with the nuts. and the second time I replaced the nuts with raisins. Both ways came out really good.

Banana-Chocolate Bread

1 cup sugar

1/2 cup butter, softened

2 eggs

2 Tb buttermilk

1 1/2 cups sliced bananas (3-4 medium), mashed

2 cups flour

1/2 cup cocoa powder

1/2 cup mini chocolate chips

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 cup mini chocolate chips

1 tsp vegetable oil

Heat oven to 350 degrees. Grease a 9x5 baking pan.

In a large bowl cream together sugar and butter. Beat in eggs, then beat in buttermilk and bananas. Stir in remaining ingredients except the 1/4 cup mini chocolate chips and vegetable oil.

Pour into loaf pan. Bake 50-60 minutes or until a toothpick inserted comes out clean. Cool in pan 10 minutes, then remove to a wire rack. Cool completely.

Melt the 1/4 cup chocolate chips and vegetable oil together in the microwave. Drizzle over the cooled bread.

Ginger-Carrot Nut Bread

2 eggs

3/4 cup packed brown sugar

1/3 cup vegetable oil

1/2 cup milk

1 tsp vanilla

2 cups flour

2 tsp baking powder

1 tsp ground ginger

1/2 tsp salt

1 cup shredded carrots

1/2 cup chopped nuts

Heat oven to 350 degrees. Grease an 8x4 loaf pan.

In a large bowl beat eggs and brown sugar until creamy. Beat in oil, milk, and vanilla. Beat in flour, baking powder, ground ginger, and salt until smooth. Stir in carrots and chopped nuts. Pour into loaf pan.

Bake 50-60 minutes or until a toothpick inserted comes out clean. Cool in pan 10 minutes then remove to a wire rack to cool completely.

Glazed Chicken and Vegetables

Here's a recipe for you specifically, Mother, since y'all eat so much chicken. This comes from a little cookbook I have called Souper Recipes with Campbell's. It's quick and easy. I made some rice and garlic bread to go with. Not a fancy recipe, but maybe something a little different from what you've made lately? :)

No news to report here except that we got our first snowfall a few days ago. I was not impressed.

I'll try to post some more recipes soon, I've got several quick breads that I've tried that turned out really good!

Glazed Chicken and Vegetables

2 Tb cornstarch

1 3/4 cups chicken broth

2 tsp honey

2 tsp Dijon mustard

4 skinless, boneless chicken breasts

1 cup matchstick cut carrots

1 cup matchstick cut green bell pepper

cooked rice

In a small bowl, stir together the cornstarch, chicken broth, honey, and mustard. Set aside.

In a skillet, cook chicken breasts until browned on both sides. Remove, and set aside. Add the carrot and bell pepper to skillet. Cook until crisp-tender.

Add reserved cornstarch mixture. Cook until mixture starts to boil and thicken. Return the chicken to the skillet. Reduce heat to low. Cover and cook 5-10 minutes or until chicken is cooked through. Serve with rice.

Butternut Squash Soup

Here's a soup I bet you haven't tried before! Perfect for fall, though it probably doesn't feel too fall-like there yet. Here the trees are all spindly looking because the leaves have all fallen. Swirling along the ground because it's been really windy here the past few days. As I was driving home from work last night I was thinking what perfect weather it was for Halloween tomorrow. Jay picked up a pumpkin yesterday so of course we'll have to carve it!

Anyway, I digress. Remember that big squash that I couldn't figure out exactly what kind of squash it was? I think it looked closest to a buttercup squash. But anyway, here is what I decided to do with it. I found this recipe on Food.com, though it originally came from Southern Living.

I had already roasted my squash beforehand, so it was already cooked when I threw it in the pot. I was a little surprised at how much I liked this soup. I was worried that it would taste too "squash-y", but it didn't. Even Jay ate a big bowl of it, and he's not a big fan of squash.

I should have blended it up a bit more, it's supposed to be really nice and smooth. But oh well, it still tasted good! The only thing I was missing was the heavy cream, and I think it would have tasted better if I'd had it.

Be brave and give this soup a try!

Butternut Squash Soup

6 slices bacon

1 large onion, chopped

2 carrots, chopped

2 celery ribs, chopped

1 Granny Smith apple, chopped

2 garlic cloves, chopped

4 (12-ounce) packages frozen butternut squash or 3 lbs fresh squash, peeled and chopped

32 ounces chicken broth

2 Tb lemon juice

1 1/2 Tb honey

2 tsp salt

1/2 tsp black pepper

1/8 tsp allspice, nutmeg, and cayenne pepper

1/4 cup whipping cream

Cook bacon in a large pot until crip. Crumble and set aside. Reserve 2 Tb drippings in the pot. Add onion, carrots, celery, and apple. Saute until softened. Add garlic and cook 1 minutes. Add remaining ingredients except cream.

Bring to a boil, then reduce heat, and simmer for 20 minutes, or until vegetables are tender.

Process, in batches, in a blender or with a hand held blender. Return mixture to pot and stir in heavy cream and crumbled bacon.

If the soup is too thick you can add a little more chicken broth or cream.

Hiking in Pictures

Jay and I went hiking a few weekends ago down by the North Saskatchewan River at a spot about 10 minutes from our house. He got to show me his favorite fishing spot (oh how exciting!) and I just got to see some interesting scenery. The leaves were starting to change on the trees so I was able to take some pretty pictures.
As if it isn't obvious from the way I look like I'm about to be blown away, it was WINDY that day. The almost constant wind is something that's just a part of living on the prairie. And it's a real pain sometimes.

Hooo boy, look at those lily-white chicken legs! It's a good thing I don't wear shorts often, or I might blind someone.

Jay wearing his "cool guy" shades. Sexy man!

That's it. Hope you enjoy the pictures!

More Odd Foods

I briefly mentioned in my last post that we got a LOT more produce from that friend of Jay's (and more is supposed to be coming!). We got bags of corn on the cob, cucumbers (pickling and regular), beets, carrots, a small jar of home-canned pickle relish, and the following vegetables which can best be described in pictures.
This is some sort of winter squash, but though Jay and I searched online, we're still not quite sure what kind it is. I think there were several varities it looked like. I think maybe it's buttercup squash? I'm not sure yet what I'm going to do with it.

Purple potatoes. I've never bought or eaten purple potatoes before. But don't they look so neat?? I'm making potato salad this morning to go with our Thanksgiving supper tonight. Up here Thanksgiving is tomorrow. I know, seems wierd to me too.

Finally, yes that is a giant mutant zucchini. I have never seen a zucchini that big! I cut it open last night, and it seems almost more like a winter squash in taste and texture now. Which I thought was strange. I peeled and shredded some of it to make zucchini bread with, and it turned out really good. So I think I'm probably just going to peel and shred the rest of it too and throw it in the freezer for later.

Okay, that's all. I'm going to make another post soon and share some pictures I took when Jay and I went hiking down by the North Saskatchewan River a few weekends ago.