Wham-Bam Ham Marinade

(March 2006) -- This is a great way to prepare thick slices of ham for grilling. Bake some potatoes on the grill and toast up some bread and it's an easy meal.

Ingredients

• A couple of thick slices of ham. (We like them about 2" thick and 6" wide.)

• 1 cup grape jelly -- melted in microwave.

• 4 tbs. mustard -- you choose the variety.

• 3 tbs. lemon juice

• 1/4 tsp. cinnamon

Preparation

Not much, really. Put the ham slices in a big zip-lock bag and pour in the marinade. Let it set in the refrigerator for at least a few hours (like from morning until you get back from skiing). Then just slap the ham on the grill. You can save the marinade for basting, if you so desire.

Knee-Deep in Cheese Bread

(November 2008) -- This is a great bread that will go with about any entree. If any is left over, it's also great to pack for a lunch instead of a sandwich.

Ingredients

• 1 frozen bread dough (thawed)

• 8 oz. of any variety of cubed cheese

• 1/4 cup of olive oil or melted oleo

• 1/2 teaspoon of oregano

• 1/4 cup of Parmesan cheese

Preparation

Generously grease a pie plate. Spread dough to fit the plate. Push cubed cheese into the dough. Mix olive oil or oleo with oregano and Parmesan cheese and spread over the top. Let it rise until double in size and then bake at 350-degrees for 20 minutes or until golden.

Corn(snow) Flake Chicken with Egg Noodles

(March 2006) -- This is a recipe that was a staple in Jim's house when he was growing up. It's one of his mom's best, but so easy to prepare it's a snap.

Pork Chops with Rice

Ingredients

•  Boneless pork chops (4-6 chops)

• 2 cans chicken rice soup

• 1 small onion

• Pepper

Preparation

• You need a deep oven-proof skillet. Spray the skillet with cooking spray.

• Brown the chops on one side and add pepper. Flip and brown the other side and pepper.

• Add the onions (chopped) and soup. Cover and bake for at least 1 hour at 325 degrees.

• This goes good with rice and a vegetable as side dishes. You can pour the soup over the rice for an added bonus.

Mile High Meat & Pasta Pie

Preparation

Cauliflower-Broccoli Cheesy Salad

Preparation

Mix the cauliflower, broccoli, kidney beans, and onion together. Mix the dressing ingredients together. Pour the dressing into the salad and mix. Add cheddar and bacon and mix again. 

Perfect Pole Plant Pasta with Italian Sausage and Peppers

(May 2003) -- This brings together wine, pasta, and peppers in a spicy dish to end a ski day. 

Ingredients

• 1 lb. spaghetti

• 1 lb. hot Italian sausage

• 1/2 cup white wine

• 2 tablespoons olive oil

• 1/2 each: sliced yellow, red, orange peppers

• 1 teaspoon oregano

• 2 tablespoons parsley

• 2 14-oz. cans diced tomatoes

• Parmesan cheese 

Preparation

Cook the sausages in wine until the wine evaporates. continue cooking and brown on all sides. Heat the oil in another pan and saute the onions until tender. Add the peppers and heat for about three minutes. Add the parsley, oregano and tomatoes and bring to a boil. Add the sausages and simmer while cooking the pasta. Serve with fresh Parmesan cheese. 

Poppy/Parmesan Salad with Croutons

This is an easy to prepare salad that goes well with the Pole Plant Pasta entree (or any other entree for that matter). The best thing is that you don't need many ingredients.

Ingredients

Preparation

Croutons: Brush the bread with olive oil and sprinkle with oregano and Parmesan cheese. Cut into cubes and place on baking pan. Bake for 15 minutes at 350-degrees.
Salad: Toss salad greens with Henrys, poppy seeds, and parmesan cheese. Add the croutons. 

Ma Rita's Scalloped Potatoes

(March 2003) -- This is one of my husband's favorite winter meals, a dish passed down from his mother. It's simple to make and warms you up on a cold day. 

Ingredients

• 8 tablespoons oleo (1 stick)

• 8 heaping tablespoons of flour

• 1/4 teaspoon pepper

• 4 cups milk

• 6-7 red potatoes scrubbed

• 1/2 lb. of leftover ham, ham slice, or deli ham

Preparation

Melt the oleo in a sauce pan and add flour until smooth. Wisk in milk and pepper and continue stirring until the sauce is smooth and thick. Grease a casserole dish. slice potatoes and cut-up ham. layer in the dish and pour the sauce over. Bake at 375 until done, about 1 to 1.5 hours. (Note: My husband says this dish must be served with peas on the side or it isn't authentic.)

Lois' White Chili 

(March 2003) -- This recipe come from Lois Durham of Cadillac, Michigan. Lois loves to ski, so this is a quick meal for days when you spend a little extra time on the slopes. 

Ingredients

• 2 lbs. of boneless, skinless chicken breasts cubed

• 48 oz. of northern beans cooked and rinsed (jars or cans)

• 16 oz. mild salsa (medium will make it HOT)

• 8 oz. package shredded Monterey Jack cheese

• 2 (14.5 oz) cans chicken broth

• 2 teaspoons cumin (optional) 

Preparation

Simmer chicken in chicken broth for 10 minutes. Add the rest of the ingredients and let simmer until ready to eat. 

Blastin' Black Beans & Rice

(February 2003) -- Good recipe for those who like to end their ski day with some heat. Suggestion: have the cold beer ready. 

Ingredients

• 1 tablespoon olive oil

• 1 large onion

• 1 can (14.5 oz.) chicken broth

• 2 (15 oz.) cans rinsed black beans

• 2 (15 oz.) cans diced tomatoes

• 1 cup frozen corn

• 1/2 tablespoon oregano

• 1 tablespoon chili powder

• 1 hot pepper chopped (optional)

• 1 16 oz. package shredded sharp cheddar cheese

• 4 cups (leftover) cooked rice

Preparation

In a Dutch oven saute the onion in olive oil. Add black beans, tomatoes, corn, oregano, chili powder and hot pepper. Simmer until the flavors blend (about 30 minutes). Place the rice in the bottom of individual bowls. Pour the mixture over the rice and sprinkle with cheddar. Great served with corn bread. 

Ski Bum Fried Potatoes & Cabbage

(February 2003) -- This is a dish you can serve by itself, but it's also great with pork chops. The best thing is that it's cheap.

Ingredients

• 4 tablespoons olive oil

• 6 medium red potatoes scrubbed and sliced

• 1 large onion sliced thin

• 1 16 oz. package of slaw mix

• 1 tablespoon salt

• 1/2 tablespoon pepper

Preparation

In a large skillet saute the sliced onion and potatoes in olive oil. Add salt, pepper, and slaw mix and continue cooking until done. Takes about 30 minutes. 

Chili Dip Atomic Appetizer

(January 2003) -- This is a great appetizer that you can make as spicy hot as your taste buds can stand. 

Ingredients

• 8 oz. (1/3 less fat) cream cheese

• 1 can refried beans (no fat)

• 1 can no-bean chili

• 1/2 cup salsa (Here's where you choose your atomic level. Additional peppers optional.)

• 1 cup shredded sharp cheddar

Preparation

Spread in the bottom of a pie dish or 8x8 square dish in the following order: cream cheese, beans, chili, salsa, cheddar. Bake at 350 degrees for 20 minutes. Serve with Fritos or tortilla chips. 

Individual Peach Cobbler Dessert

(January 2003) -- This is a wonderful dessert that is so easy it's a perfect dish for the kids to make. This recipe is for 2 servings, so just multiply the ingredients to fit your needs.

Ingredients

• 1.5 teaspoons of cornstarch

• 1 tablespoon water

• 1 small can sliced peaches undrained

• 1/2 cup Bisquick

• 2 teaspoons sugar

• 2 tablespoons milk

• 2 custard cups greased 

Preparation

In a small saucepan combine the cornstarch and water until smooth. Stir in peaches and bring to boil until thickened. Put into a 2 oz. custard cup. In a bowl, combine Bisquick, sugar and milk. Drop by spoon over peaches. Bake uncovered at 400 degrees for 20 minutes. Serve warm with ice cream. 

Super G Pierogi Casserole
-with-
Aunt Caroline's Pineapple Cake

(December 2002) -- This is a hearty dinner complete with dessert that only takes about a half-hour to make from start to finish, less time than most of us can ski a Super G. (Vegetarians can join in the fun because it's a meatless meal.)

Super G Pierogi Casserole

• 1 16-oz. package frozen potato & cheese pierogies 

• 10 Roma tomatoes sliced

• 1 medium onion chopped

• 1 small can mushrooms drained

• 1 tablespoon dried parsley

• 1/2 teaspoon dried oregano

• 1/4 tablespoon black pepper

• 1/2 tablespoon salt

• 1 tablespoon olive oil

• 1 cup water

Layer the pierogies in the bottom of a 9 x 12 baking dish. In a skillet, cook the onion until soft, add the mushrooms and saute. Add the tomatoes, parsley, oregano, salt, pepper, and water. Simmer 10 minutes. Pour the mixture over the pierogies. Cover with foil and bake at 350 degrees for 30 minutes. 

Aunt Caroline's Pineapple Cake

Bake 1 yellow Jiffy cake mix according to directions -- 325 degrees in a 9 x 12 pan for 10-15 minutes. In a mixer, beat 8 oz. of cream cheese. 2 cups of cold milk, and 1 package of instant French vanilla pudding. Spread evenly over the cooled cake. Drain 1 large can of crushed pineapple and spread evenly over the pudding mixture. Spread 1 8 oz. container of Cool Whip over the pineapple. Refrigerate until ready to serve.

Oh-So-Nice Meat and Rice

(December 2002) -- This is a Lebanese dish that's not only easy to make but fun to eat. In fact, if you eat it in the correct fashion, you don't need silverware. More on that at the bottom of the recipe.

Ingredients

• 1 lb. ground sirloin

• 1 small onion chopped

• 1/2 teaspoon each salt and pepper

• 1 teaspoon cinnamon

• 1 tablespoon lemon juice

• 1/2 teaspoon allspice

• 1/2 cup toasted pine nuts

• 1 cup Orzo

• 2 cups Uncle Ben's converted rice

• 1 stick oleo

• 3 1/2 cups of boiling water

Preparation

In a frying pan brown the ground sirloin with the onion. Drain and add the cinnamon, lemon juice, and allspice. Stir together. Toast the pine nuts in the oven until golden, add to the meat, cook 5 minutes longer, and set aside. In a Dutch oven brown the Orzo in 1 stick of oleo until golden, add the rice and continue browning for 3 minutes. Add the boiling water. Turn the temperature to lowest setting and let simmer until fork tender (about 30 minutes). Stir frequently. When done, add the meat mixture and continue cooking until heated through. 

Serving

This is great with fresh green beans or wax beans. To fully enjoy the dish, however, it should be eaten with pita bread. Tear the bread into small pieces. Take a piece of bread and form it into a small scoop. Now scoop up some of the meat and rice and put the whole thing in your mouth -- hence no silverware. 

Cabbage Casserole

(December 2002) -- This is a great dish because you can prepare it on the spot or ahead of time. Hint: Leftovers the next day are just as good as the original. To start, you need a large casserole dish (5 quarts).

Ingredients

• 9 cups of cabbage cut into bite size pieces

• 1 lb. ground sirloin

• 1 small onion chopped - salt and pepper

• 8 slices of bacon cooked crisp

• 2/3 cup uncooked rice

• 2 cans tomato soup

• 2 soup cans water

• 1/2 cup catsup

• 3 tablespoons lemon juice

• 3 tablespoons brown sugar packed

Preparation

Place the cabbage in the bottom of the casserole dish. Brown the ground sirloin with the onion until done and drain off the grease. Add the uncooked rice and brown for 4 minutes. Place the mixture over the cabbage. Mix together the tomato soup, water, catsup, lemon juice, and brown sugar; pour over the cabbage and meat mixture. Place the bacon strips on top. Cover and bake at 375 degrees for 1 1/2 hours. 

You may make this ahead of time and refrigerate before baking. When you get home from skiing place in a cold oven and gradually increase the heat until it reaches 375 degrees, then bake for 1 1/2 hours. (When in the mountains out West increase the baking time to 2 hours.)

  Apricot Chicken
With Tortellini Pasta Salad and Tomato Onion Bread

If your lodge or condo comes equipped with an outdoor grill, it's fun to have a mid-winter picnic. This dinner is easy because much of the preparation can be done ahead of time.

Apricot Chicken 

• 1 5.5 oz. can of apricot nectar

• 2 tablespoons of lemon juice concentrate

• 2 tablespoons of olive oil

• 1 tablespoon of soy sauce

• 4 boneless chicken breasts

Mix the four ingredients together. Place chicken breasts in a plastic bag. Pour marinade over the chicken. Refrigerate until ready to use. You can do this the night before, or in the morning before skiing.

When you're ready to grill the chicken, remove the chicken from the bag and discard the marinade. Cook on the grill until the juice runs clear.

• 2 green onions, sliced
• 1 cup black olives halved
• 1 cup cauliflower, cut small
• 1 cup broccoli, cut small
• 1 cup grape tomatoes, halved
• 1 15 oz. can great northern beans rinsed
• 1 16 oz. package frozen cheese tortellini 

   Dressing

• 1/3 cup olive oil
• 2/3 cup red wine vinegar
• 3 tablespoons sugar
• 1/8 teaspoon pepper
• 1/4 teaspoon oregano

Mix the dressing together. In a large bowl add all the vegetables. Toss with dressing and allow to marinate while preparing the tortellini. Cook the tortellini according to package directions. Then toss with vegetables. Serve with Parmesan cheese if desired. This salad can be in the morning before you ski and then covered and stored in the refrigerator. 

Tomato Cheese Bread 

• 1 loaf frozen bread dough
• 1 large tomato sliced thin
• 1 large sweet onion
• 2 tablespoons olive oil
• 1/2 teaspoon oregano
• 1/2 cup Parmesan cheese

Before you leave for skiing in the morning, put the frozen bread dough in the refrigerator to thaw. When you return from skiing this is the part of the dinner you'll need to start right away because the bread has to rise. 

Put the thawed bread dough in an 8x8 greased baking dish. Brush the top with olive oil. Top with tomato slices. Saute the onion in one tablespoon of olive oil until tender. Place the onions on top of the tomatoes and sprinkle with oregano and Parmesan cheese. 

Let the bread rise until its double in size. Then bake at 350-degrees for 20 minutes or until the bread is golden. 

(Recipe/Photo: March 2001)

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Italian Alps Tortellini Soup

• 3 or 4 hot Italian sausage links

• 1 small onion (diced)

• 2 red potatoes (scrubbed and diced)

• 1 can chicken broth

• 2 cans diced tomatoes

• 1 can great northern beans (drained)

• 2 cups water

• 1 package frozen cheese tortellini

Dice the sausage and saute with the onion. Add the potatoes and cook until slightly brown. Add the chicken broth, tomatoes, beans, and water and simmer to mix the flavors. Just before serving add the tortellini and bring back to the boiling point. Then back off the heat to simmer for another 5-10 minutes (or until the tortellini has the desired texture). Serves 4 people.

A good item to serve with this soup is Toasted Pita Bread Italian Style. Cut pita bread in half and separate the layers (i.e. pockets). Lightly butter each piece, sprinkle with Parmesan cheese and a dash of oregano. Place on a cookie sheet and bake at 350 degrees until golden brown.

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• 1 lb. box rotini (or your favorite macaroni shape)cooked a la dente and rinsed in cold water 
• 2 cups milk 
• 4 tablespoons oleo
• 4 tablespoons flour 
• 24 oz. cottage cheese 
• pepper and salt to taste

Melt the oleo in a sauce pan. Blend in the flour until smooth. Add the milk and stir constantly until thick. Add salt and pepper to taste. Fold in the cottage cheese.

Grease a large baking dish. Stir the pasta and cheese mixture together. Bake at 375 degrees for 1 hour.

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• 2 teaspoons olive oil 
• 1 small chopped onion 
• 1 cup pearl barley 
• 3 cups boiling water 
• 2 chicken bullion cubes
•  4 boneless chicken breasts 
• 1 16 oz. can diced tomatoes

Heat 1 tablespoon of oil in a non-stick frying pan. Add the chopped onion and saute until tender. Add the barley and saute for 2 minutes, stirring constantly. Add the water and bullion cubes.Put in a baking dish.
Saute the chicken in 1 tablespoon of oil until golden brown on each side. Place on top of the barley.
Pour the tomatoes on top of the barley and cover with foil. Bake for 70 minutes at 350-degrees. 

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• 2 cups white flour 
• 1 cup whole wheat flour 
• 1 tablespoon baking powder 
• 1 12 oz. bottle of beer

Mix the ingredients together by hand. Grease a round pizza pan. Pat the dough on the pan and up the sides. The yeast in the beer will make the dough rise as the pizza cooks. The flavor of the crust will vary according to the style of beer used.

Toppings are a personal choice, but here is our favorite mix. 1 8 oz. can of pizza sauce 1 lb. of sliced mozzarella cheese 1 can of drained mushrooms 1 large, sliced tomato

Bake at 425 degrees for 25-30 minutes. Let set for 5-10 minutes before cutting.

• 1 bunch red leaf lettuce, washed and torn 
• 1 cup chopped fresh broccoli 
• 3 green onions, sliced 
• 1 large tomato, cut up 
• 1/2 cup sliced black olives 
• 1 cucumber, sliced 
• 1 cup fresh mushrooms, sliced 
• 2 cups mozzarella cheese, cut up

Layer the salad in a large bowl in the above order. Toss with Ann Marie's home made dressing. 1/3 cup olive oil 1/2 cup red wine vinegar 1/2 teaspoon oregano 1/4 teaspoon black pepper 2 tablespoons sugar

Sprinkle the top of the salad with 1/3 cup Parmesan cheese.

This entire meal takes thirty minutes to prepare, less if you make the salad in advance and just add the dressing at dinner time. 

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• 1 baking dish (9" x 11") 
• 1 28 oz. jar of your favorite spaghetti sauce 
• 1 16 oz. package of frozen cheese ravioli 
• 4 medium fresh tomatoes (sliced) 
• 1 12 oz. package of mozzarella cheese 
• 1/4 cup grated Parmesan & Romano cheese

Spray the baking dish with Pam. Coat the bottom of the dish with spaghetti sauce. Evenly layer half of the ravioli in the bottom of the dish. Cover with half of the sauce and half of the sliced tomatoes. Repeat a second layer. Slice the mozzarella cheese on top and sprinkle on the Parmesan/Romano. Bake at 375 degrees for one hour.

Toast 1/2 cup of pine nuts in the oven until they are highly browned. Sauté a 16 oz. package of frozen whole green beans in three tablespoons of oleo in a non-stick pan until done. Add the pine nuts and heat through.

This entire meal can be put together at the last minute with fairly common ingredients, but it really hits the spot after you've been expending energy all day. Hint: Kids love to help with the layering of the ravioli. 

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• 4 cups cooked boneless chicken breasts cut into bite-size pieces 
• 1 cup diced celery 
• 1 cup cashew nuts
•  4 cups chow mein noodles 
• 1 can (4 oz.) mushroom pieces with liquid 
• 1 can sliced water chestnuts (drained)
•  2 cans cream of chicken soup 
• 1 can water

Mix chicken, celery, nuts, mushrooms, water chestnuts, soup, and water together in a 9x13 pan. Divide the chow mein noodles in half and mix two cups into the mixture. Sprinkle two cups on top.

Bake at 375-degrees for one hour or until heated through and noodles are brown on top. This comes out as a stew-like delight.

• 1/2 head red cabbage, shredded 
• 1/2 head green cabbage, shredded 
• 4 carrots, shredded 
• 1/2 green pepper, chopped fine 
• 4 green onions

Dressing 1/2 cup red wine vinegar 1/3 cup olive oil 3 tablespoons sugar 1/4 teaspoon salt 1/2 teaspoon pepper

Mix together and pour over slaw. Let marinate for at least two hours. This is a colorful and low-fat cole slaw unlike any you've ever tasted. (It's even better the next day.)

This entire meal is a great one to prepare in advance. When you get home from skiing, just pour the dressing on the slaw, pop the cashew chicken in the oven and relax until dinner time. 

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• 1 bunch fresh broccoli 
• 1 can mushrooms
•  2 cups cut up, cooked turkey 
• 6 oz. Swiss or mozzarella cheese

Layer the cut up broccoli in a 9x9 baking dish. Microwave on high for three minutes. Layer the mushrooms, turkey, and cheese on top of the broccoli.

Make a white sauce using 3 tablespoons oleo, 3 tablespoons flour, and 2 cups of milk. Melt the oleo, stir in the flour, add the milk and cook until thickened. Pour over the casserole.

Melt 2 tablespoons of oleo and add one-fourth cup of bread crumbs. Sprinkle on top. Bake at 350-degrees for 1 hour.

• 1 cup wheat bran 
• 1 cup rolled oats 
• 1 cup whole wheat flour 
• 2 tablespoons brown sugar 
• 1 tablespoon baking powder 
• 1 teaspoon cinnamon 
• 1 cup milk 
• 1 cup applesauce 
• 1 egg 
• 2 teaspoons oil 
• 3/4 cup raisins

Mix all the ingredients together until well moistened. Bake 15 minutes for 12 small muffins, 20-25 minutes for 6 large muffins, at 400-degrees. 

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• 2 16-oz. cans of diced peeled tomatoes 
• 4 cans of water 
• 3 tablespoons of chicken bullion granules 
• 2 teaspoons chili powder 
• 1/2 teaspoon of black pepper 
• 1 tablespoon of oregano 
• 1 large, chopped onion

Simmer this mixture for 45 minutes. Then add: 1 cup dried, rinsed lentils 1 cup chopped carrots 2 cups chopped potatoes

Simmer for 1 hour. Then add: 1 cup frozen corn 1 cup frozen peas 1 cup frozen green beans

Simmer for 1/2 hour. Good served with a warm loaf of French bread.

• 1 box chocolate Jiffy cake mix 
• 1 21-oz.can cherry pie filling

Spray a flan pan with cooking spray. Mix the cake according to directions and bake at 350-degrees for 20 minutes or until done. Invert cake onto a large, round plate and let cool. Fill the center with the cherry pie filling. Good served with vanilla ice cream. 

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