Hoosier Home Cookin'

This past weekend I spent time sifting through a virtual treasure chest of memories left by my grandmother, Ruby Strickland. Hundreds of recipes - some clipped from newspapers that had to be at least 20 years old, some handwritten on the backs of envelopes or on scrap pieces of paper (a Great Depression survivor, Granny wasted nothing), and many recipes carefully cut from the packaging of her favorite products - filled boxes, plastic bags and envelopes. I felt so honored to be given this special gift, which still carried the scent of my grandparents' Farmington Road home.

With Easter season upon us, I've selected several recipes to share over the next few weeks. These have been served at our family table for years. Although, Granny is no longer with us, you can be assured that these traditions will continue in my home, and hopefully in yours.

Happy eating!

Ham with Pineapple Mustard Sauce

1 fully cooked 5-6 lb. boneless ham
1 (20-oz.) can crushed pineapple
in its own juice
1/2 C. packed brown sugar
1/4 C. Dijon mustard
2 T. flour
whole cloves

Preheat oven to 325 degrees. Using a large oven cooking bag, shake in flour. In a bowl, combine pineapple, brown sugar and mustard. Set aside. Lightly score ham in a diamond pattern and insert cloves. Place fruit mixture in oven bag and squeeze to blend with flour. Place ham in bag and tie up. Cut a few small slits in the top of the bag. Bake for 90 minutes or until meat thermometer reaches 140 degrees. Let rest for 10 minutes. To serve, remove ham from bag and spoon sauce over ham.

Easy Spinach Casserole

4 (10-oz.) pkgs. frozen chopped
spinach
1 8-oz. carton sour cream
1 box (2 pkgs. dry onion soup mix)
2 beaten eggs
Preheat oven to 350 degrees. Steam spinach about 5 minutes. Drain well. Combine with sour cream and onion soup. Fold in eggs. Pour into a 9x13 lightly greased baking dish and bake for 45 to 60 minutes.

Spring Salad

2 (3-oz.) pkgs. cream cheese, softened

1 small pkg. lemon Jell-O
1 small pkg. lime Jell-O
1 C. chopped pecans
3 C. boiling water
24 large marshmallows, chopped
1 small can crushed pineapple
2 T. vinegar

Combine Jell-O and marshmallows in a large bowl. Pour boiling water over Jell-O mixture, stirring well. Chill. Blend cream cheese with vinegar until smooth. Add pineapple (with juice), blending well, then stir in pecans. Chill. When both mixtures begin to congeal, mix together and place in your favorite mold that has been lightly sprayed with cooking spray. Chill for at least four hours before serving.