Baking with Betty
This week's column is dedicated to doctors who know that "Time heals all wounds!"
BBQ Ham Sandwiches
3 cups ketchup
3/4 cup chopped onion
3/4 cup chopped green pepper
3/4 cup packed brown sugar
1/2 cup lemon juice
1/3 cup Worcestershire sauce
1 tablespoon mustard
1 1/4 teaspoon allspice
1 1/2 teaspoon liquid smoke, optional
3 pounds thinly sliced deli ham
16 kaiser or ciabatta rolls, split
In a large saucepan, combine first eight ingredients; if desired, stir in liquid smoke. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally. Place ham in a 5- or 6-quart slow cooker. Add sauce; stir gently to combine. Cook, covered, on low 2-3 hours or until heated through. Serve on rolls.
Summer Side Dish
7 cups cubed uncooked red potatoes
1 cup (8 ounces) 4% cottage cheese
1/2 cup sour cream
1/2 cup cubed processed cheese
1 tablespoon dried minced onion
2 garlic cloves, minced
1/2 teaspoon salt
Paprika and minced chives, optional
Place potatoes in a 3-quart slow cooker. In a blender, puree cottage cheese and sour cream until smooth. Transfer to a large bowl; stir in the process cheese, onion, garlic and salt. Pour over potatoes and mix well. Cover and cook on low for 5-6 hours or until potatoes are tender. Stir well before serving. Garnish with paprika and chives if desired.
Lime & Coconut Cream Pie
Pastry for single-crust pie (9 inch)
3 medium limes
2 cups flaked coconut, divided
1 can (13.66 ounce) coconut milk
4 large eggs
1 cup sugar
1/4 cup flour
1/4 teaspoon salt
1/2 teaspoon coconut extract, optional
1 cup heavy whipping cream
1 tablespoon confectioner's sugar
toasted flaked coconut
Preheat oven to 350 degrees
Prepare pie crust, place in pie pan and refrigerate. Finely grate peel and squeeze juice from limes; place both in blender. Add 1 cup coconut, coconut milk, eggs, sugar, flour, salt and, if desired, extract. Cover and process until blended. Add the remaining 1 cup coconut; cover and pulse just until combined. Pour into pastry-lined pie plate (pie will be full).
Bake on lower over rack for 50-55 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack; refrigerate until cold.
In a small bowl, beat cream until it begins to thicken. Add confectioner's sugar; beat until soft peaks form. Spread over pie. Sprinkle with toasted coconut before serving.
Note: To toast coconut, bake in a shallow pan in a 350 degree over for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
Our thought for the week: "When people are laughing, they're generally not killing one another." — Alan Alda