Harper's Guide to the Kitchen

Great use for leftover ham; I always save every last bit of the ham (including the hambone for soups), and go ahead and cube, then freeze, to use in recipes later. Plan to make the crepe batter at least 30 minutes ahead of time; can be made and stored, covered, in the fridge for a day or two. It is possible to find organic cream of chicken/mushroom soups. Ham & Chicken Asparagus Crepes         2 eggs ¾ cup milk ½ cup all-purpose flour ½ cup condensed cream of chicken soup, or cream of mushroom soup, undiluted 1 teaspoon Worcestershire sauce 1 tablespoon dried onion flakes Dash ground nutmeg 1 cup chopped cooked chicken 1 cup cut fresh or frozen asparagus, thawed 1/3 cup chopped fully cooked ham ½ cup grated Parmesan cheese, divided ¾ cup fat free sour cream or plain nonfat yogurt For crepe batter, beat eggs and milk in a small bowl; I use a whisk. Add flour to egg mixture and mix well. Cover and refrigerate for ...

My take on the classic Ham in Coca Cola, this one has more flavor and not just sweet. Boiling in liquid before glazing a few minutes, is what keeps it so moist. Ham in Cola & Ale 6-10 lb. cooked ham; cut almost all the way down, about ½” slices 1 onion, peeled and cut in half 1 (2 liter) bottle dark cola (Pepsi or Coca Cola) 1 bottle dark ale or hard root beer 1 cup pineapple juice or orange juice Put ham in a large stockpot, add onion and pour over the soft drink, beer or ale, and juice. Bring to a boil, reduce to a simmer, put the lid on and cook for 2 hours over low heat. Preheat oven to 425 degrees; line a roasting pan or large baking pan with aluminum foil. Glaze 2 teaspoons mustard powder OR 2 Tablespoons Dijon mustard ½ teaspoon Garlic powder 1 teaspoon ground Cinnamon ½ teaspoon ground nutmeg or mace ¼ teaspoon ground allspice 1 tablespoon dark molasses 2 tablespoons brown sugar Whole cloves Reserving the cooking liquid, carefull...