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Ham Steaks, Red Potatoes, and Fast Spinach Bake by Jes Mostek

Recipes:

Boiled Red Potatoes by Jes Mostek serves: 4

Ingredients:

red potatoes

1/4 c.

butter

1/4 c.

fresh parsley

salt and pepper to taste

Directions:

Scrub potatoes to remove all dirt. Cut each potato in half or quarters. Place potatoes in medium sauce pan. Cover with water and bring to a boil for 5-10 minutes, until potatoes are easily stabbed-through with a fork.

Drain water and return cooked potatoes to sauce pan. Sprinkle with salt & pepper.

Cut butter into small chunks and snip parsley into very small pieces. Add parsley and butter to potatoes. Heat pan and gently stir potaoes until all butter is melted and parsley is evening distributed.

Potatoes retain their heat extremely well, so you can easily place the prepared potatoes in a covered dish and set on the table while you are bringing the rest of the meal to the table.

Fast Spinach Bake by Jes Mostek serves: 6

Ingredients:

1 T.

olive oil

1/4 c.

fresh onion, finely chopped

1 clove

garlic, minced (or 1/2 tsp. garlic powder for each clove)

2 (10 oz.) pkgs.

frozen chopped spinach

1 (8 oz.) pkg.

cream cheese, softened

1 (10.75 oz.) can

condensed cream of mushroom soup

1 (6 oz.) can

french fried onion

Directions:

Preheat oven to 350°F. Lightly oil the bottom and sides of a 10" oval casserole dish or an 8" x 8" square pan.

In a heavy-bottomed pan, sauté fresh onion and garlic in olive oil. Cook for 3-5 minutes, until tender and golden-brown.

Thaw and drain spinach (squeeze spinach in a colander or between 2 strong paper towels to get every bit of water out of the spinach).

In a large mixing bowl, whip cream cheese. Stir in condensed mushroom soup. Add sautéed onion and spinach. Transfer spinach mixture to prepared casserole dish or pan.

Bake 15-20 minutes, or until center is heated through.

Glazed Ham Steaks by Jes Mostek serves: 4

Ingredients:

Ham Steaks

1/4 c.

water

1/2 c.

apricot jam

1 1/2 tsp.

dijon mustard

1/4 tsp.

ground cloves

Directions:

Snip fat from ham steaks to prevent curling. Place ham steaks in a large, heavy-bottomed frying pan, over medium heat. Heat for 1-2 minutes on each side, until lightly browned.

Meanwhile, in a small mixing bowl, whisk together water, jam, mustard, and cloves. Pour glaze over ham steaks in pan and flip all steaks a few times to make sure both sides of steaks are well-coated with glaze. Heat until glaze bubbles and cook an additional 1-2 minutes. You may wish to add additional water if you prefer a thin glaze.

Serve immediately (ham cools very quickly).