Family Recipes Along the Way

1 (5 pound) ready-to-eat spiral sliced ham 1/4 cup whole cloves 1/4 cup dark corn syrup 2 cups honey 2/3 cup butter Preheat oven to 325 degrees  Score ham, and stud with the whole cloves. Place ham in foil lined pan. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

Several green tomatoes Seasoned bread crumbs 2 eggs Flour Vegetable oil Wash and slice the green tomatoes.  Get three containers ready.  In one beat the eggs.  In another place the seasoned bread crumbs.  In the third place the flour.  In a skillet heat oil until it is hot.  Dredge tomatoe slices in flour, then in egg, then in bread crumbs and place in the hot oil to fry.  Brown on both sides.  When golden brown, remove and drain on paper towel.  Season with salt and pepper before they dry.  Good served with Sweet Baby Ray's South Western Dipping Sauce. 

Chicken breasts, legs, wings, thighs (I pull the skin off before preparing) Buttermilk salt pepper Self-rising flour Vegetable Oil Fill a skillet 1/2 full of oil (shortening can also work well).  Dip chicken parts a few at a time into a bowl of buttermilk, then place in a zip lock bag with about 2 cups of flour in it.  Seal bag and shake to coat the chicken.  Place coated chicken onto a platter and allow to get pasty.  While on the platter you can season it as you wish with salt, pepper, or whatever other seasoning you prefer.  When the oil in the skillet is hot, place as many pieces of the chicken into the skillet as it will hold.  Brown on both sides and then lower heat, cover and cook for about 30 min.   (larger pieces will need more time, smaller pieces less time). When done, remove from skillet and drain on paper towel. 

1 whole chicken Salt Pepper 2 carrots 1 stalk celery 1 large onion 1 clove garlic (I use more) 2 large cartons of Chicken broth Ground Turmeric 1 spring of fresh thyme Dried parsley 1 package Ream’s Frozen Egg Noodles  In a large pot or Dutch oven add a little olive oil and heat over medium high heat.   When hot, add diced or shredded carrots, chopped celery, minced garlic and cook for a few minutes until the veggies are soft.  Add chicken and cover with 1 carton of broth and  the thyme and cook over medium heat until chicken is tender and falling off the bones (about 2 hours). Remove chicken and cool.  When cool enough to touch, tear into bite sized pieces and return to pot.  Add salt and pepper to taste and add just enough turmeric to color the broth a light golden color.  Add as much chicken broth as necessary to give you the amount of liquid you prefer and bring to a boil.   Add noodles and cook until tender.  Adjust seasonings as necessary.