COOKING TIP

*Save the liquids from canned fruits and thicken them with cornstarch; heat and serve as sauce over cake or pudding.

KATHY'S SALUTE TO SPRING

*Spring is here and so are more of my recipes!!!

DEAR VIEWERS

*I'm always looking for ways to improve this site. If you have any suggestions,ideas or thoughts on how I can improve my site please don't hessitate to email me.  Also I welcome recipes,tips etc. Please email me at katcramat@live.com or kathygreer48@gmail.com. Thanks for viewing :)

TO ALL MY VIEWERS

CANDIED HAM LOAF

*HOLIDAY COLLECTION- 4 cups ground Ham (2 pounds)  1 pound ground beef or lean pork, ground 2 cups soft bread crumbs 1 cup milk 2 eggs, slightly beaten 1 teaspoon dry mustard 1/2 teaspoon salt 1/2 cup brown sugar 1/2 teaspoon cloves. Soak bread crumbs in milk; add eggs. Combine ground Ham, beef, mustard, salt and bread mixture. Mix well. Mix brown sugar and cloves; spread in bottom of 5 by 9-inch loaf pan. Pack meat mixture in pan and bake at 350 degrees for 1 1/2 hours.  YIELD: 10-12 servings.  (Source:  Dorothy Dean)

PETER RABBIT SALAD

*HOLIDAY COLLECTION-  For each salad:  On a bed of lettuce place a pineapple ring, fill with a spoonful of cottage cheese, then top with a pear half, rounded side up. Decorate with cloves for eyes, marshino cherry bits for nose and mouth, cut marshmallow for ears and tail. (Toothpick these to hold in place.)  (Source:  Dorothy Dean)

RHUBARB CHIFFON PIE

*HOLIDAY COLLECTION-  2 1/2 cups sliced rhubarb 3/4 cup sugar 1 envelope unflavored gelatin 1/4 cup cold water 3 egg yolks 1/4 cup lemon juice 1/4 teaspoon salt 1/3 cup sugar 3 egg whites 6 TB sugar 1 9-inch baked pie shell. Combine rhubarb and 3/4 cup sugar in saucepan; cook slowly,stirring occassionally,until rhubarb becomes pulpy. Soften gelatin in cold water. In small pan, beat egg yolks slightly with lemon juice, salt and 1/3 cup sugar. Cook, stirring frequently, over very low heat until mixture thickens. Mix with rhubarb; stir in softened gelatin; cool until slightly thickened. Beat egg whites until foamy. Add 6 TB sugar gradually while beating to stiff peaks. Fold into chilled rhubarb mixture. Turn into baked pie shell and chill until firm. Garnish with whipped cream,if desired. (Source: Dorothy Dean)