#13 Baked Ham and Corn Casserole

Baked Ham and Corn Casserole from River Road Recipes by the Junior League of Baton Rouge,  1959.   I used green chili salsa instead of green peppers,  monterey jack cheese,  and buttered croutons (bread cubed then toasted in butter).   Delicious but a bit runny. 

#12 Glazed Ham

With Easter here we decided to bake a ham,  this ham came from the 1/2 pig we purchased at Kelso's meats.  

The glaze we chose was the one with Apple cider,  maple syrup,  and mustard.   Delicious.

#11 Brioche

I bought a set of individual brioche pans at a flea market,  and thought that Easter was a great opportunity to make some.   Recipe from The Art of Bread 1998.

Made delicious buttery though dense rolls with a fantastic crust.

#10 Boiled Corned Beef

St.  Patrick's Day goes with corned beef and cabbage,  add some carrots,  onions,  and potatoes makes it perfect.  From American Woman's Cook Book.  Directions: cover corned beef with cold water and let rest 1 hour.   Pour out water put one carrot and chopped onion in pan,  cover with cold water and add 1 tsp vinegar for each quart water,  simmer 30-40 minutes per pound.   Take corned beef out and brush with butter before serving.

Since we made in crock pot we cooked 4 hours,  added potatoes,  more carrots and cabbage 2 hours before serving.

Au gratin potatoes (#9)

I wanted to make au gratin potatoes to go with the ham we just picked up from the butcher from the half pig we ordered.   This recipe calls for diced potatoes cooked in butter and milk until the milk is absorbed,  then baked with cheese and breadcrumbs.  From American Woman's Cook Book