466 blog views in one day~

Yesterday I have 466 views (in one day) of my post.  That is a lot of views for a family and friends blog.  I think it was the funny segment about the elderly trying to set up a pass word. If you missed it, it is worth a look. 

Strawberry short cake today: look at these 'giant' strawberries from Giant Eagle...better hurry to get yours.  (These are the ones used for chocolate dipping.)

I was down and out all day yesterday.  I get this malady every once in a while and it puts me down for the day. I can usually figure out the cause of something health wise, but this is a mystery.  Good today, however.



There is a big pot of Rose's ham and Great Northern beans burbling on the stove today.  I had it set up for yesterday but could not get it done.  I don't think you can beat the taste and texture of Rose's ham. They are the little shoulder hams that are like ham hocks (what ever that is) that one buys to go with beans of every sort.  They are great, too, with fresh green beans with the addition of potatoes and if you are lucky season-wise, corn on the cob.  I am yearning for spring--not to hurry my life along, but seriously, we have all had enough of winter.



As it turns out, this little ham is not the only product this company sells.  I believe McDonalds uses Rose's Canadian ham for their muffins. They have a nice arrary and if you cannot find it in your store you can buy on line.  I'll get the info for you. Look up Rose Packing Co. on the Internet.

Cream of Potato Soup with Smoked Ham and Wild Rice

Cook Time: approx. 35 minutes
Type of Dish: Soup
Occasion: Lunch, Dinner
2 cups cooked wild rice (grocer may have instant
wild rice that is ready in 15 minutes)
2 cups Rose Diced Ham
2 (10 3/4 ounce) cans cream of potato soup
2 cans water
1 or 2 cups sautéed fresh sliced mushrooms
1 pint half-and-half cream
2 cups shredded cheddar cheese, divided
fresh chopped herbs, optional
Mix all ingredients in large saucepan, reserving 1/2 cup cheese to garnish top of soup. Heat soup and simmer until heated through 10-20 minutes. Serve hot sprinkled with cheese and fresh herbs.

This one uses Canadian bacon, but my little Rose hams would do the trick if diced up just as well.

Canadian Bacon & Sun Dried Tomato Quiche

Cook Time: approx. 1 hour
Type of Dish: Entree, side dish
Occasion: Dinner

Ingredients:

Pastry Shell:

Use your favorite home made or frozen pie dough
1 egg well beaten with a few tablespoons of water and 1/2 teaspoon of sugar
Aluminum foil and beans or pie weights

Quiche:

3/4 cup Rose Canadian Bacon cut into chunks (cut up slices can be used if stick type is not available)
1 1/2 oz Sun Dried Tomatoes chopped into small pieces
1/4 to 1/2 cup chopped spinach leaves
1 clove garlic finely minced
3 Tblsp red wine vinegar
4 eggs
1 Tbls all purpose flour
1 cup Half & Half
1 cup shredded Swiss or Gruyere Cheese
1/4 cup grated Parmesan or Romano cheese
1/2 tsp salt
Fresh ground black pepper
Cayenne pepper

Directions:

Roll out the pie dough on a floured surface to about 13 inches in diameter. It should be about 1/8 inch thick. Lightly press into a 9 inch pie plate or Quiche pan and trim excess. Pierce the bottom of the dough with a fork in several places. Place in refrigerator to rest for at least 20 minutes. PreHeat oven to 450 degrees.
Line the dough with aluminum foil. Add the beans or pie weights and bake for about 8 minutes. Carefully remove the foil and weights, brush with the egg wash and continue baking for about 4 or 5 more mintes. Do not let pastry get browned. Remove the pastry from the oven and allow to cool slightly while assembling the filling. Reduce oven temperature to 350 degrees.
Place the garlic in a small saucepan along with the wine vinegar and tomatoes and cook over medium heat till tomatoes soften. About 4 or 5 minutes. While tomatoes are cooking, lightly beat the eggs, add the flour and half & half. Mix well. Stir in the cheeses, Canadian Bacon pieces and spinach. Remove the softened tomatoes from the liquid, drain slightly and stir into the filling. Add the salt, a few grinds of black pepper and a dash of cayenne pepper. Pour the filling into the pastry shell - it will come to within 1/4 inch of the top. Bake the quiche in the top 1/3 of the oven for about 45 minutes or until filling is set and top is slightly browned.
Hint: If crust starts to get too brown before filling is set - place a strip of aluminum foil around the edges to protect. Quiche is delicious warm or cold.
Serves 4.

Rose products:  I am ordering one for Easter!!!