Teresa's Pickled Beets & Eggs
6 hard-boiled eggs
1 (1-lb.) can sm. Beets (reserve juice)
¼ cup sugar
1 cup cider vinegar
1 tsp. salt
1/8 tsp. ground cloves
1 med. onion, sliced
Combine vinegar, sugar, salt, cloves, onion and 1 cup beet juice. Bring to a boil, stiring occasionally. Add beets and simmer 10 minutes. Add eggs and chill 24 hours. To double recipe, just double eggs and beets. There's plenty of liquid.
Pineapple-Orange Ham
1 ¾ lb. Ham Nugget
2/3 cup orange marmalade
1 (8 oz.) can pineapple chunks, drained and juice reserved
Preheat oven to 350 degrees F. Spray roasting pan with nonstick cooking spray; place ham in pan. Combine orange marmalade, 2 tablespoons reserved pineapple juice and pineapple chunks in a small bowl. Spoon a third over ham; brush to cover entire surface.
Bake, uncovered, for 1 hour and 10 minutes, or until ham reaches an internal temperature of 145 degrees F. Baste with pineapple-marmalade sauce every 10 minutes. Serve with remaining sauce. Garnish with fresh mint leave or parsley, if desired. Makes 8 to 10 servings.
Note: Try apricot-pineapple jam in place of orange marmalade for a different flavor combination
Pat's Potatoes
2 lbs. frozen hash brown potatoes, thawed for at least ½ hour
1 cup diced onion
1 can cream of chicken soup
1 pound sour cream
1 stick melted oleo or butter
8 oz. sharp cheese, grated
1 cup crushed potato chips
Mix all ingredients except potato chips together. Add salt and pepper to taste. Place in greased 9 X 13 inch baking pan. Top with potato chips. Bake at 375 degrees F for 1 hour. Serves 8 to 10.
