Hamming it up – Bourbon Ham Glaze


I virtually never, ever, post twice in the same day, but as it’s Christmas and I’m spending so much time cooking, I thought I’d share what it is I’m working on. In addition to cooking a goose, which I’m not doing, we’re cooking a ham. To make life easier I usually put a spiral ham into the crock pot for a few hours. There’s really nothing to say about it recipe-wise, except for the glaze. Also largely not terribly notable for the sheer lack of complexity. It is, however, my go-to ham glaze and consists of things I almost always have hanging around the house anyhow.

Bourbon ham glaze

  • 3/4 C. Honey
  • 3/4 C. Orange marmalade
  • 1/2 C. Molassas
  • 1/2 – 3/4C. Bourbon – something cheap and strong, like Old Crow or Early Times
  • 1 Tbsp whole cloves

Heat the whole thing up in a small sauce pan then pour over the ham in the crock-pot. Using a small ladle, reapply the glaze every half-hour to hour or so. That’s it.

Easy Enchilada Casserole

By Fred Tice

** This article first appeared in the November 30 Issue of the Seward Journal Newspaper**

Rather than serve up the usual fare of ‘leftover turkey’ recipes,
which you’ve undoubtedly already worked through, something not-turkey
and also easy seemed in order. Fred Tice came to the rescue with this
There are two methods I use to determine the bona fides of a Mexican
restaurant. The first is when I sit down. A pitcher of margaritas
should appear instantly, as if by magic.

OK, no, not really.

The first is the chips and salsa. If the chips are stale, or the salsa
thin and weak, that doesn’t bode well.

The second, far more important test is how well they make enchiladas.

A really good enchilada is a culinary work of art, a thing of beauty.
Have you ever tried to make them, complete with the presentation of a
first-rate Mexican eatery? I have, and rolling those things up without
destroying them is darn near impossible, not to mention time
consuming. That’s why I use the recipe that follows. Total prep time
is about 1½ hours.


A package of around 20 or so small flour or corn tortillas. (I like
flour, but corn is healthier and lower calorie. The diameter isn’t
important, it’s just that corn tortillas usually only come in

2 pounds ground beef or turkey

32-oz. can enchilada sauce, green or red, chef’s preference

1 to 1½  pounds grated cheese (depending on the cheesiness of the
cook). I like to mix ½ pound mozzarella and ½ pound Monterey jack, but
whatever you have on hand is fine.

16-oz. can diced tomatoes, drained. I like the ones w/ oregano, basil
and garlic already in the can; this is optional.

Spices as desired.

½ tablespoon cooking oil

8-oz. can of sliced black olives for garnish (optional)

In a large skillet, brown and drain the ground meat. Mix in the
enchilada sauce and tomatoes. Bring to a low boil, then reduce heat
and simmer for 30-45 minutes, or until a fairly thick consistency is
reached. Mixture should not be too soupy. Season to taste with cumin,
salt, pepper, chili powder, and/or paprika.

While enchilada sauce is simmering, preheat oven to 350 degrees.
Lightly oil a large casserole dish (approximately four quarts). Line
with tortillas. When ready, ladle on a layer of sauce, enough so
tortillas are just barely visible. Then add a layer of grated cheese,
approximately ½ inch thick.

Add another layer of tortillas, then more sauce, and another layer of
cheese. Repeat until all ingredients are used, making the top layer
cheese. Garnish with olives if desired.

Place in preheated oven and bake uncovered for 30 minutes, or until
cheese is bubbly. Remove from oven, allow to cool until top layer of
cheese stops bubbling, and serve. Refried beans make a good side with
this recipe. Another bonus – great leftovers. This is one of those
recipes that is better after it sits in the fridge all night, then
microwave for breakfast. Yum!

Special thanks to Fred for submitting this article. Image shown is Dave Koster attempting to make both a green batch and a red batch for a school potluck – it went over well.

Turkey & Wild Rice with Roasted Chestnuts


The best part of thanksgiving is, without question, the sales afterword. No, I’m not talking about electronic gizmos and other random junk. I’m talking about taking a stroll through the meat department at the supermarket. You can absolutely pick up ham or turkey for half the price they were a week prior to the holiday. Nothing makes me feel like I’m husbanding quite so well as getting a 50% discount on a hunk of meat. The biggest challenge with this is, of course, that the family has already been consuming leftover ham and turkey for the better part of a week and are not going to be well pleased when presented with MORE TURKEY.

The truth is, I don’t really care. Feeding the family on the cheap is an occupational necessity. I am not made of money, and if people would turn the lights off when leaving a room or just wear a sweater, I might just have more money to spend on tasty and exotic foods. As it is, the only reason we’re not eating beans and rice every night is a direct result of my economic vigilance at the grocery store. Which I’m not very good at, so it’s a pretty minor help, but I do try. Anyhow. Here is an interesting recipe I knocked up using bits of cooked turkey and fresh herbs I had left over in the fridge. You could also use the leftover second (half-priced) turkey you got from the store the week after Thanksgiving.

You’ll need:

1lb Fresh Chestnuts
1 1/2 C Wild Rice mix
2 14.5oz Cans Low-sodium Chicken broth
4Tbsp Fresh Rosemary
2 Tsp Fresh Thyme
2Tbsp Fresh Sage
1Tbsp Fresh Parsley
1-2Lb Cooked & shredded Turkey
1Pkg sliced mushrooms
Salt, pepper, garlic powder

Making it happen:

Cut an X in each fresh chestnut & roast in the oven at 425F for 30 min. Flip once at about 15 min. Let the chestnuts cool a bit and shell them. Slice them into chunks, discarding any moldy ones.

Heat up the turkey and sliced mushrooms just so the mushrooms start to cook and reduce in size.

Add rice, herbs, a bit of salt, pepper, and garlic powder to the Chicken Broth in a large pot. Heat to boiling and add the chestnuts, turkey, and mushrooms. Bring to a boil, cover, reduce heat and simmer until all of the water has been absorbed – this takes anywhere between 45min and 1hr.

Serve alongside some sort of veggie, like asparagus, and some leftover cranberry relish.

Grandma Shafer Rolls!


by Stacy & Dave Koster

Thanksgiving is one of those holidays that is more about tradition
than anything else. It’s why those weird sweet potatoes with the
marshmallows on top is prepared for so many tables even though it’s
not even an outside consideration for any other meal of the year. I
mean, until I was an adult, I never even knew you could eat sweet
potatoes on days other than Thanksgiving. The point is, every family
has a favorite dish, and if that dish isn’t on the table when everyone
takes their seat, it’s not Thanksgiving. In our household, Grandma
Shafer’s rolls are one of those dishes. We make them every year,
whether Thanksgiving is at my house or someone else’s. What’s
interesting about this recipe isn’t the unique dense texture and
sweet-yeasty flavor; it’s in the making. The real tradition is in the
preparation. Every year, for as long as I can remember, my mom would
forget the recipe, and never the day or week before when it could
conveniently be obtained through a casual search and phone call. This
fact was always discovered when it was 30 minutes after we should have
started them. At this point, Grandma Shafer or Aunt Kim would be
called in to save the day, after pleasantries.

Of course, this is only part of the tradition. Once that recipe was
located, and the dough made and readied for baking, everyone would be
called in to the kitchen with calls of “Grease your hands,” amongst
grumbling and muttering. Then everyone would cover their hands in oil,
roll the dough into small balls, and drop them in threes in muffin
tins. In the end, we’d get our rolls and all would be well with the
dinner table. And also breakfast and lunch for the next few days,
because this recipe makes a prodigious number of rolls and they’re
awesome left over.

In a large bowl, stir together:

1 1/4 cup flour
3/4 cup sugar
2 pkg. Fleishman’s Rapid Rise yeast
1 tsp. salt

On the stove, heat until finger warm:

1 cup milk
1 1/2 cup water
1/2 cup butter

Pour the liquid into the dry ingredients and, with your hand mixer,
beat at medium speed for 2 minutes.

Add 1 egg and 1 3/4 cup flour. At high speed, beat for 2 minutes.

Stir in 3 1/2 cups of flour (this is best done by hand. If you use
your hand mixer for this part, you are guaranteed to break it).

Spread 3/4 cups of flour on wax paper, or wherever you want to knead
the dough, and pour the batter onto it. Knead until smooth and

Let the dough rise in a greased and covered bowl for 1 hour. Punch the
dough down and let rise for another hour. In greased muffin tins,
place three dough balls in each spot, and let rise for another hour.

Bake at 425 for about 6 minutes, or until done.

Some Kinda Chicken Thing


I’m starting to think that Sunday is really the only day I’ve got the stomach or attention span to cook. Not that I don’t have the stomach or attention span to eat the rest of the week, it’s just that when you’re in a household with children and two working parents, there just isn’t time to enjoy cooking, or cook, or think about what to cook. Most days you roll in the door at quarter after 5, and set to getting something resembling a meal on the table by about 6. That’s like 45 minutes to actually prepare. I’m not even sure you can routinely get a batch of hamburger helper to cook up in that span of time. Do people still eat that? It was basically a child-hood staple for me and I haven’t eaten it in over 20 years.

I can almost always have dinner on the table when it’s plain noodles – which my children and wife are generous enough to allow me to pass off as a perfectly acceptable option. It gets dicier when I try to get fancy. In the summer, I’ve got the luxury of tossing some chicken on the grill and nuking some canned green-beans, that goes over reasonably well because I can alternate between barbecue sauce, various non barbecue marinades, or olive-oil and spices. Winter is a little more difficult. I can still get away with chicken in the oven, but it takes a lot longer and roughly 94.2% of the time, I’ve forgotten to either pull the chicken from the freezer or ask my wife to before she leaves for work. Without defrosted chicken, it’s either Dave’s special ‘Damn-near everything from a can’ tacos, or plain noodles, which you can only do once a week each.

Last week was no exception to this rule. I cooked ham on Sunday, spaghetti on Monday, fast-food on Tuesday, Wednesday was crock-pot day, so my wife threw leftover ham and beans into the crock-pot, and Thursday I didn’t even bother with a meal. So, today, I decided that we needed something approximating nutrition, or at least a dinner that resembled a home-cooked meal. Unfortunately, I also wanted to wallow in self-pity over my failure to get a book published, avoid house cleaning, and play a bit of classic video games. The obvious way to manage all of these, and still end up with good food at the end, is the crock-pot. I selected a recipe from the chicken book, modified it to include only ingredients I have on hand, adding a few others for good measure, and converted the whole thing into a crock-pot meal. Here is what I came up with:


  • A bunch of chicken (I used like 5 Thighs and about as many drumsticks)
  • 3 cans of Diced Tomatoes
  • 1 medium yellow onion (diced)
  • 2 Tbsp Italian seasoning
  • 1/2 cup pitted & quartered kalamata olives
  • 2 tsp garlic powder
  • 1/4 cup wine (use a nice one, I prefer Black Box)


Throw all that stuff into the crock pot, I didn’t even bother defrosting the chicken. Cook on low for 7.5 hours and serve over jasmine rice. That’s it. It took longer to work out what ingredients we had than to prepare and cook it. Cheers!

Irish Stout Pie

*This article first appeared in the 8/24/2016 edition of The Seward Journal Newspaper*img_1462

This week was one of those weeks. You know, the sort of week where a
bottle of cheap wine and carton of ice-cream is not only a perfectly
acceptable meal choice, it’s the perfect ratio of comfort-food to
energy expended. As much as the kiddos would have loved cartons of
ice-cream for dinner, it would have resulted in my week having gone
from pretty bad, to epically bad. Needless to day, dinners consisted
largely of emptying cans and boxes into pots and declaring it dinner.
The only comforting thing about that was the fact I didn’t have to do
much more than grunt at the stove for a minute. A much more preferable
meal for any one of those days would have been an Irish stout steak
pie. Real comfort food.

This recipe is brought to you by a conglomeration of things found on
allrecipies.com. You can even find the base recipe out there, if you
want to see how they did it. While this recipe isn’t the most
difficult thing you could knock together, it does take several hours
to prepare and cook, so be ready for that. I had fully intended to
tweak it to improve the outcome and validate what I’m about to put
down here, but the tweaks are all about delivery, the flavor is fine.

Filling ingredients:

2Lbs round steak or stew meat, cut into 1/2” cubes and floured with 1 Tbsp flour

3oz Lard (You can, of course, use shortening, but the lard has much
better flavor)

1/2lb bacon – chopped into small pieces.

3 large diced yellow onions

1 sm. pkg. of fresh mushrooms

1 1/2 C. Irish Stout

1 Tbsp chopped fresh Parsley

handful dried cranberries

1 tsp. dark brown sugar

Pie Crust (or just use store-bought or your favorite pot-pie crust) ingredients:

1 C. Lard

1 tsp salt

3 C. all-purpose flour

1 cup chilled water


Pre-heat oven to 325F

Put the lard and bacon into a large skillet over medium heat until the
lard melts – at this point, drop in the floured steak cubes and cook
until brown. Transfer this into a 13×9 casserole dish. Cook onions and
mushrooms in the same skillet until the onions are brown and mushrooms
tender. Add the onions and mushrooms to the steak and bacon mix. Stir
in the Irish stout, parsley, cranberries and brown sugar into the mix.
Cover and bake in the oven for about 2 1/2 hours.

If you’re going to make the crust from scratch, now would be the time
to whip up the dough. I’ve doubled the recipe, and that should be
enough, but if you find it doesn’t quite work, make more using the
same proportions described above.

Mix the flour and lard with a pastry blender until crumbly. Do not add
all of the water! add a little more than half of the water and mix by
hand. Continue adding water until the dough holds together. At this
point, I like to separate the dough into balls, cover and refrigerate
them for a bit so they roll out easier and stick less. In this case,
you’ll be making the bottom and top for 2 9” pies.

Remove the casserole dish from the oven and increase the temperature
to 400F. If the gravy doesn’t thicken after the bake, use flour or
corn starch to finish it up. I recommend flour as corn starch can make
the texture of your filling a little slimy.

On a floured surface, roll-out the bottoms for your pies and line your
two 9” pie-pans with them. Bake in the oven until lightly brown.
Remove from the oven and add the filling then cover with another layer
of rolled-out dough. Put the pies back into the oven until golden
brown, about 10-15 minutes.