July 20, 2009

Grilled Marinated Ham Steaks

Grilled Marinated Ham Steaks
1/2 can of oj concentrate
1/2 cup of brown sugar
3 tbsp worchestershire sauce (or any steak sauce)
prepackaged precooked ham steak

I seriously don't know how we survived without grilling - we grill all the time right now. I let the ham steak marinate in the fridge over night. I realize this is not always possible, but if it helps, go ahead and prepare the marinade and throw it all in the fridge the day you get it from the grocery store. Just plan to cook it up in the next couple of days. As always - a hot skillet can substitute for the grill.

Hashbrown Casserole
8 oz sour cream
1 can cream of chicken soup
1/2 stick of butter, melted
2 cups of shredded sharp cheddar cheese
1 bag of ore ida frozen shredded potatoes (thawed is best, not necessary)

This recipe makes a ton. We gave half of it to Michael and had a quarter of it still for leftovers. In a 9x11 (or bigger) pyrex goes everything except for the potatoes. Mix it all up really well. Slowly stir in the potatoes a little bit at a time, because otherwise it will spill over and make a mess. If it ends up impossible to "mix without mess" then it's probably worth it to dirty up a separate pot and mix it all in a big pasta pot first.

Green Beans

Lately I've been putting water in my 10 inch skillet, and when it comes to a boil I throw in the beans for 6-9 minutes, depending on how thick they are. Just test one after 6 minutes and you'll have a good idea whether or not they need more time. After I strain them I turn the heat say down (off might even be fine) and put a little bit of butter in the pan with a sliced clove of garlic. Stir frequently, this will flavor the butter with the garlic just a bit. Throw the beans back in and toss them around a little.

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