Sunday, March 1, 2009

2009 Day Fifty Nine

I am downstairs this morning working from my laptop. Isn't wireless the greatest thing? I have more gothic art saved on this computer, so this picture is a little dark, which is really my favorite type of artwork.

For today's dinner I am making Sliced Ham with Apple Raisin Sauce. Here is the recipe:

1 Tbsp flour
1 Large oven roasting bag
4 medium tart apples, peeled and chopped
2 cups apple juice
1 cup raisins
1/2 cup splenda brown sugar
1 tsp cinnamon
1 boneless fully cooked ham

Shake flour in the oven roasting bag. Place in an ungreased 13x9 baking pan. Place the apples, apple juice, raisins, brown sugar and cinnamon in bag. Mix well. Place ham in bag. Close bag. Cut six 1/2 inch slits in top of bag.

Bake at 325 degrees for 1 3/4 to 2 hours.

I will serve the ham with asparagus and roasted red potatoes.

I decided not to go to the bead tour today. Instead just hanging around the house, finishing up on chores.


Lisa said...

You feature some of the most interesting pieces of art on your posts. And that recipe sounds fabulous. Just the perfect mix of sweet and savory.

I hope you're enjoying Sunday and that your shoulder is feeling better.

Mathman6293 said...

Is dinner ready yet?

Steve said...

hope you saved some for me!

kkryno said...

That ham sounds so great and easy, too! I have one in the freezer. I think I'll get it out and try this out for tomorrow. Thanks!

I hope work isn't as hectic as last week. Have a nice Monday.

Diane@Diane's Place said...

Mmm...that ham sounds yummy! I'll bet it was too. :o)

Hope you have a great new week, Linda.

Love and hugs,


kkryno said...

I made the bread with my stand up mixer, even though you can totally do it in the bread machine. It's ane easy recipe that I got from I used 1 3/4 Tblsp. dry yeast in the jar, added 3/4 cup plain yogurt and 1/3 cup ricotta cheese. Instead of sugar, I subsituted 1/3 cup agave nectar which is safe for diabetics; and instead of the basil, I used 3 Tblsp. fresh chopped rosemary. I'm sure you can use dried rosemary. The secret is letting it prove up for at least 4 hours. This allows the dough to mature and develop a richer flavor. Not a necessary step but a good one if you have time for it. Also, rising times very everywhere, so just eyeball that as you go. It really is good therapy for me to bake my own bread. I'm not so good with pies, so I bake bread. :)

kkryno said...

Boy, you cancertainly tell it was time for bed when I wrote this comment! Sorry for the miss-spellings! :)