Ham Sauce

This was my former mother-in-law's recipe


1/2 Cup Brown Sugar
1/2 Cup vinegar
1/2 Cup water
1 TBSP prepared mustard

Bring to boil, then pour over ham or ham loaf.

It is good to bak a ham in foil, then pour sauce over it and let it set for several hours before slicing.

Steak Oriental

This is one of my favorite grill recipes, works well for picnics and tail gate picnics.

This also makes a great marinade for kabobs.


1 8 -oz bottle Wishbone Italian Dressing
1/4 cup soy sauce (may want to use light soy)
2 TBSP brown sugar
Steak ( about 2 - 2.5 lbs)
1 large onion, sliced
1/2# mushrooms, sliced

Put steak in a zip lock bag or Tupperware container. Combine all and pour over steak to marinate for 4 hours or over night. Turn frequently.

Broil steak turning frequently and basting with remaining marinade.

Bring marinade to a boil before serving..... If you don't do this, discard it and the remaining contents. Stay food safe.

Terra Andina Carmenere

Terra Andina Carmenere “Reserva” Rapel Valley 2006 (Chile)

I recently had the pleasure of discovering this delightful wine.... about $10 a bottle here in Ohio and well worth it!

Literally from the "Land of the Andes", Terra Andian embodies the adventurous spirit and bold profile of Chile's majestic mountain range, and it represents the new face of Chilean wine. Under the dynamic young winemaker Stefano Gandolini, Terra Andina has emerged as a rising star winery in Chile. Voluptuous fruit has become Terra Andina's signature.

[car-men-EHR] Sometimes called bordeaux's sixth red-grape variety (along with cabernet sauvignon, cabernet franc, malbec, merlot and petit verdot ). Although it had a significant presence in Bordeaux in the past, it was phased out in the twentieth century. However, it turns out that many "Merlot" vines growing in Chile are really Carmenère, and the Chileans are bottling varietal wines from this grape. Such wines are occasionally called Grand Vidure, although that's changing since Carmenère is gaining name recognition. When yields are reduced and grapes fully ripened, Carmenère can produce full-bodied, full-flavored, deeply colored wines that combine some of the best qualities of Cabernet Sauvignon and Merlot. Although Chile is currently the most noted for Carmenère wines, there's evidence that there may be significant vineyards of Carmenère in northern Italy that have previously been identified as Cabernet Franc

The color is a deep, dark, cherry garnet-red.......the nose is amazing... rich, dense, complex with an aroma of blackberry and a peppery note.

This charming wine with very soft tannins exhibits the style and structure of wines twice its price and beyond. A ‘Best Buy.’

This wine just went on my favorites list.

Rustic Focaccia from Pampered Chef

2 packages (10 ounces each) refrigerated pizza crust
2 tablespoons olive oil
1 teaspoon Pantry Italian Seasoning Mix
2 garlic cloves, pressed
1 cup (4 ounces) shredded mozzarella cheese, divided
1 can (3.25 ounces) pitted ripe olives, drained and sliced
1/2 cup chopped onion
2 plum tomatoes, thinly sliced
1/4 cup (1 ounce) grated fresh Parmesan cheese
Additional Italian Seasoning Mix

Preheat oven to 400°F. Unroll both packages of pizza dough and
arrange side by side on Large Round Stone, shaping into a circle. Using
lightly floured Baker's Roller(R), roll dough to edge of baking stone,
pressing seams to seal.

In Classic Batter Bowl, combine oil, seasoning mix and garlic
pressed with Garlic Press; mix well using Small Mix 'N Scraper(R).
Spread oil mixture evenly over crust using scraper; top with 3/4 cup of
the mozzarella cheese.

Long Island Iced Tea

1 part vodka
1 part 1800® Tequila
1 part rum
1 part gin
1 part triple sec
1 1/2 parts sweet and sour mix
1 splash Coca-Cola®

Mix ingredients together over ice in a glass. Pour into a shaker and give one brisk shake. Pour back into the glass and make sure there is a touch of fizz at the top. Garnish with lemon.
Serve in: Collins Glass

Pumpkin Bread Pudding from Emeril

Emeril Lagasse October 13, 2000
Fall foods, is there anything more comforting? Emeril’s pumpkin bread pudding will warm you like an electric blanket. Make it for your family and friends just once, and you’ll never hear the end of it. It’s a tasty and fitting dessert or snack for the month of October.

Ingredients for pumpkin bread (sauce recipe is below the bread recipe):
1 tablespoon plus 2 teaspoons unsalted butter, at room temperature
1 cup half-and-half
1 1/2 cups heavy cream
5 large eggs
1/2 teaspoon grated orange zest
5 tablespoons sugar
6 tablespoons light brown sugar
1 tablespoon minced fresh ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon pure vanilla extract
2 tablespoons Grand Marnier
2 cups canned pumpkin puree
8 slices white bread, with crusts, torn into 2-inch pieces
1/2 cup chopped walnuts

2 cups Kentucky Bourbon sauce (recipe below)

Directions: 1. Preheat the oven to 350 degrees F.
Then lightly grease an 8-cup casserole or mold with 2 teaspoons butter and set aside.

In a large bowl combine the half-and-half, cream, eggs, and orange zest. Add all of the granulated sugar, 4 tablespoons of brown sugar, the ginger, cinnamon, nutmeg, vanilla and Grand Marnier, and whisk together vigorously until well incorporated.

Add pumpkin and whisk until incorporated. Fold in the bread and walnuts, and mix thoroughly.

Pour the mixture into the prepared casserole, dot with the remaining tablespoon butter, and sprinkle with the remaining 2 tablespoons brown sugar. Bake the bread pudding in the preheated oven until golden brown, about 1 hour (or 1 hour and 15 minutes;

While the bread pudding is in the oven, make the Kentucky Bourbon Sauce.) Serve warm at room temperature with the Kentucky Bourbon Sauce. Makes 8 generous servings

Ingredients for Kentucky bourbon sauce: Makes 2 cups

1 1/2 cups heavy cream
1 cup half-and-half
2 teaspoons pure vanilla extract
1/4 cup sugar
1 tablespoon cornstarch
3 tablespoons Kentucky bourbon whisky

Directions for sauce :
1. Heat the cream, half-and-half, vanilla and sugar in a heavy saucepan over high heat, whisking constantly, for 3 minutes. Stir the cornstarch into the bourbon to dissolve.

2. When bubbles form around the edges of the cream, whisk in the bourbon mixture. As the cream bubbles up, remove the pot from the heat and continue whisking vigorously until well blended and slightly thickened. Place the mixture over low heat and simmer for 1 minute.

Serve immediately with the Bread Pudding, or store refrigerated in an airtight container for up to 24 hours. NOTE: This sauce is not meant to be thick, but fairly thin.

Cowboy Beans

This recipe came from Uncle Bud - great to take to a cookout, carry-in, tailgating etc.












1 lb ground beef, browned and drained
1 med onion, diced
2 TBSP yellow mustard
3/4 cup brown sugar
1 cup ketchup
1 small can kidney beans, drained
1/2 tsp salt
1 large or 2 regular cans of pork and beans
2 tsp vinegar



Mix all together, put in a large pot and bring to a boil, reduce heat and simmer for 30 - 60 minutes or put in the crock pot for a couple hours on high.

Welsh Rabbit - She Loves Wine's

1/4 cup butter
1/2 cup flour
1/2 tsp salt
1/8 tsp. cayenne pepper
1/8 tsp. dry mustard
2 cups milk
1 tsp. w-shire sauce
2 cups shredded sharp cheddar
toasted white or rye bread

In a 2 qt. saucepan over low heat, melt butter.
Stir in flour, salt, mustard and pepper until blended.
Add milk and w-shire sauce. Cook stirring until thickened.
Add cheese and cook, stirring just until cheese is melted and well blended. Pour hot cheese mixture over warm toast, sliced turkey, cooked broccoli, etc. Yummy!!

This is good over -

Warm Toast
Sliced turkey
cooked broccoi spears

Or
Warm toast
Sliced tomatoes
Cooked Bacon slices

Rolling Rock

While I usually prefer foreign beer, many of my college days included Rolling Rock Ale and to this day I usually have some of it in the refrigerator. Yes, I really am one of those people you used to wonder about, the people who actually drank Rolling Rock and liked it.

Visit the web site http://www.rollingrock.com/ Pick up a six pack and try it for yourself. I'll gladly take the bottles you don't want. I think it will make a believer out of you!

The following information was provided by some kind Rolling Rock Loving Soul on Wickipedia... many thanks............

Rolling Rock is a brand of pale lager beer. Although founded as a local beer in Western Pennsylvania, it was marketed aggressively and eventually became a national product. The brand was sold to Anheuser-Busch of St. Louis, Missouri in mid 2006, which transferred brewing operations to New Jersey.

Rolling Rock beer is distinctive in several ways, including use of green glass bottles with painted-on labels rather than glued-on paper labels.

The number 33 is printed prominently on all bottles of Rolling Rock. A widely-held belief is that it marks the repeal of prohibition in 1933. However, according to James L. Tito, former CEO of Latrobe Brewing, the "33" signifies the 33 words in the beer's slogan: "Rolling Rock - From the glass lined tanks of Old Latrobe, we tender this premium beer for your enjoyment as a tribute to your good taste. It comes from the mountain springs to you."

A founding executive is said to have written "33" at the end of the slogan to indicate the number of words it comprised as a guide for the bottle printers. However, they thought it was part of the text and incorporated it into the label graphics. Hence, the first batch of bottles carried the number "33" and they remained that way since they were continually collected and reused (also, during the Great Depression, there was no reason to throw away perfectly good merchandise and start over). This tradition has been sustained by the company as the wording on the labels has changed over the years, and the verbiage is carefully structured to retain a length of 33 words. There are several other lesser-known theories or urban legends about the "mysterious" number 33, but none have been verified.

The term pony bottle is derived from the horse on the bottle, and refers to the smaller sized 7-ounce bottle.[citation needed] Some pony bottles have paper (rather than painted) labels because of space restrictions.[citation needed]}

From 1939 until 2006, Rolling Rock was brewed at the Latrobe Brewing Company. In May, 2006, Anheuser-Busch purchased the Rolling Rock and Rolling Rock Green Light brands from InBev and began brewing Rolling Rock at its Newark facility in mid July, 2006. The final batch of Rolling Rock was shipped from Latrobe on July 31, 2006. Anheuser-Busch has said that Rolling Rock's original pledge on the label will be preceded by these words: "To honor the tradition of this great brand, we quote from the original pledge of quality." This appears on current production (2007) painted bottles, along with "Latrobe Brewing Co., ST. LOUIS, MO." In July 2008, InBev reached a deal to acquire Anheuser-Busch, thereby returning ownership of Rolling Rock to InBev.

Residents of the Greater Latrobe Area organized a boycott of InBev and Anheuser-Busch brands to demonstrate their disapproval of Rolling Rock leaving the area where it was born.[1] Although Anheuser-Busch has claimed that the recipe has remained the same, some Rolling Rock enthusiasts claim the taste of the beer has slightly changed since the move to Newark.
Anheuser-Busch appears poised to roll out a red lager version of Rolling Rock called Rolling Rock Red. While the number 33 has been a traditional part of Rolling Rock iconography, Rolling Rock Red's label has a “3.”

Rolling Rock was the favorite beer of Tim Russert, late anchor of Meet The Press. Rolling Rock was used by Tom Brokaw at Russert's memorial service to honor the fallen anchor.

It is also a favorite of She Loves Wine.................