|image from Wikipedia|
All This, and Heaven Too is available on DVD.
|Braised Ham Slices with Pineapple|
As promised, here's the first ham leftovers post. I don't have a PDF for this menu, because nothing really needs a recipe. The recipe for the tomatoes is on my Life this Week post for February 14th.
For the carrot salad, combine 1 cup grated carrots with an 8 oz. can of crushed pineapple (drained), 1/4 cup of pecans and 2 tablespoons mayonnaise. Stir well, cover and refrigerate. Makes enough for two. I was seriously concerned while I was making this. I thought, "Maybe someone should stop me," but it's actually really yummy. Paul liked it too, in case you need reassuring.
All you do for the ham is put a large skillet on high heat, throw in the ham slices and pineapple and pour over some pineapple juice (I used about 1/2 cup). Heat the ham and the pineapple rings while you boil off the pineapple juice. Be sure to move the ham and pineapple rings around so they don't get stuck.
For the rice, just make it according to the directions on the package and add butter and salt to taste.
All recipes are adapted from Martha Meade, Modern Meal Maker (San Francisco: Sperry Flour Company, 1935).