#3435 - Cider Vinegar Kale Salad

(by Shirley McNevich)

2 bunches of kale (washed, stems removed, and then chopped)
3 TBSP olive oil
1/2 cup cider vinegar
2 tsp. lemon juice
garlic powder
salt
pepper
1 small red onion (chopped)
1 or 2 hard boiled eggs (peeled and chopped) - OPTIONAL
Caesar salad croutons

In a bowl add olive oil, cider vinegar and lemon juice--stir. Add salt, pepper and garlic powder to your taste--stir well. In a large salad bowl add the chopped kale and chopped red onions--pour the dressing mixture over the kale/onions and toss to coat. If kale seems too dry, make a second batch of the dressing, pour as needed over the kale and toss to coat. Cover and refrigerate 2-3 hours before serving. Top with Caesar salad croutons. Optional--just before serving add the chopped eggs--toss well.

#771 - Stuffed Ham (Oven Cooked)

(by Joyce Ann Schirmacher - friend)

1 - 10lb. or 12 lb. CORNED ham
3lb. kale, chopped finely
3 heads of cabbage (chopped finely)
6 to 8 large onions (chopped finely)
1 stalk celery (chopped finely)
1oz. ready mixed mustard
3 TBSP salt
2 TBSP red pepper
2 TBSP black pepper
2 oz. celery seed
3 oz. mustard seed

In a large container, add all ingredients except the ham--mix thoroughly. With a sharp knife, cut vertically through the top of the ham to make between 6 and 8 "pockets". Fill each of the pockets with the kale mixture--pack in as much as you possibly can. Put any remaining kale mixture on the top of the ham. Use enough extra heavy duty aluminum foil to wrap the ham TWICE. Pour 1 cup of water into the foil. Place the ham in a large pan and bake at 325 degrees for 1 1/2 hours for every 5 pounds of ham. Cool the ham, then slice thinly. Serve cold.