DH was at a conference at church Friday night and nearly all day and evening on Saturday, so I puttered around the house. Here are a few things I worked on:
I made another batch of granola. This time I tried a tropical blend with chopped dried pineapple, coconut, banana chips, and chopped cashews. I didn't know if we would like this combination, but we've found it to be quite tasty.
I worked on quilting another baby quilt. This one is made from a remnant of Thomas the train fabric and an old curtain from DS Mark's bedroom. I just need to add the borders and it will be finished. I adapted an idea from this book:
I had read about the book on a sewing blog and checked it out of the library. It was still in print and DH got it for me for Valentine's Day. All the quilts are simple without a lot of fussy piecing and are planned to go together quickly and easily.
I made a Ham Loaf for our Sunday dinner using some of the leftover Easter ham that I had ground up and frozen. My Aunt Nana used to make Ham Loaf and it had been years since I had eaten any. I made the loaf on Saturday and cooked it in the Crock Pot on Sunday.
DH got up at 5:30 AM to turn it on. 🙂 It was perfectly cooked by lunch time. I had read this tip about putting the strips of foil in the crock pot in one of those little Pillsbury cookbooklets.
This is all that was left when I remembered to take a picture!
Here's the Ham Loaf recipe:
1 1/2 lbs. ground ham (about 3 cups) (I chopped it in the food processor)
1 lb. ground fresh pork
1 cup dry bread crumbs or cracker crumbs (can use graham cracker crumbs)
1 cup milk
1 Tbsp. finely chopped onion
1/4 cup catsup
2 Tbsps. brown sugar
1 Tbsp. Cider vinegar
1/4 tsp. dry mustard
Mix all ingredients well and form into a loaf. Top with some of the sauce. Bake at 350 degrees for about 1 1/2 hours or in crock pot for about 7 hours on low. (I added another portion of the sauce about 1/2 hour before the cooking time was up.)
I served the Ham Loaf with these green beans, which are also very tasty:
(note, I hadn't added the bacon in at this point.)
Skillet Green Beans, Tomatoes, and Bacon
6 slices bacon
1 large onion, sliced or diced
1 bag frozen green beans or about 1 lb. fresh, cleaned and snipped
1/2 cup chicken broth
1 large tomato, chopped (in the winter I use about 3/4 cup drained, diced canned tomatoes)
Cook bacon until crisp. Drain and crumble. Set aside. Sauté onions until slightly browned. Add beans, broth, and pepper. Cook until beans are tender, about 10-15 mins. Add tomatoes and cook briefly. Add bacon and serve. These are very tasty and attractive.
I hope your weekend was equally full and blessed.
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