Sunday, January 03, 2010
Where am I headed?
Hawaiian Sweet-Sour Ham
Better Homes and Gardens Casserole Cook Book Copyright 1968
2 cups cooked ham cut in julienne strips
1 tablespoon salad oil
1 8 ¾-ounce can (1 cup) pineapple tidbits I used chunks in juice, I cut the chunks in half
2 tablespoons brown sugar
1 ½ tablespoons cornstarch
1 teaspoon monosodium glutamate I left this out
3 to 4 teaspoons vinegar
2 teaspoons prepared mustard
¾ cup water
1 green pepper, cut into ½-inch squares
2 cups cooked rice
Brown ham in hot oil. Drain pineapple, reserving syrup. Mix brown sugar, cornstarch, monosodium glutamate, vinegar and mustard; stir in reserved syrup and water; add to skillet. Cook and stir till mixture thickens and bubbles. Cover; simmer 10 minutes.
Add pineapple tidbits and green pepper; simmer 3 to 5 minutes. Salt to taste. Serve with hot cooked rice.
Makes 4 servings
My mother-in-law gave us a big chunk of ham at Christmas so I used some of it in this recipe. My appetite still wasn't back in full force when I made this. My husband scarfed it up so I can safely say it wasn't bad but I don't feel as if I was in a position to judge it fairly myself. I've made plenty of sweet and sour dishes and although this one didn't do much for me, it could very well have just been the timing.
I really crashed after Christmas this year. It wasn't necessarily a bad thing but I'm having trouble getting back into the groove, and I'm not so sure I want to get back in the same groove either. I certainly want to keep cooking and blogging but maybe not with the same intensity. Maybe I will start blogging about other things too. Maybe things will continue as they are. I haven't decided yet. In the meantime, I still have a few recipes from the past few weeks that I will catch you up on.
Question of the Day: Any changes planned in your life for this year?