This is an easy dinner for a busy work night that tastes great and is a nice change from the norm.
Baked Sweet Potatoes
Peach Salad
Pan Fried Ham Steak
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Steamed Broccoli Flowerets
White Wine – Chardonnay
Baked Sweet Potatoes
- 1 potato for each diner, rinsed but not scrubbed
- Vegetable oil
- Butter
Preheat the oven to 400°F
Rub a little vegetable oil on the potato skins to keep them moist while baking. Lay the potatoes into a cookie sheet, set in the middle of the top shelf. Bake for 50 minutes (depending on their size) or until a tooth pick inserts easily.
Serve with butter as you would a baked Idaho potato.
Peach Salad
- 1 can Cling peaches in lite syrup
- 16 oz. container cottage cheese
- Nutmeg
Scoop out the quantity of cottage cheese you like into separate salad bowls.
Open the canned peaches, but do not drain them. A bit of juice flavors the cheese.
If you used sliced peaches, lay them decoratively around the mound of cottage cheese.
If you chose peach halves, place them in the bowl first, then top with cottage cheese.
In either case, sprinkle a dash of nutmeg over the top. It adds a bit of color and a nice flavor.
Store uncovered in the fridge until dinner. Serve with the meal.
Broccoli Flowerets
Broccoli heads rinsed and trimmed, allow five medium-size pieces per person
- ½ cup chicken stock fresh or canned
- Tap water
- 2 tbsp. butter
- Freshly ground pepper to taste
Pour chicken stock into a saucepan. Add enough water to come up to the bottom of your vegetable steamer. Cover and simmer until just tender, about 4 minutes.
If you don’t have a steamer, drop the broccoli into the simmering water mixture. Cover and cook until just tender, about 4 minutes.
Carefully spoon broccoli into a serving bowl, dot with butter, then add pepper.
Pan Fried Ham Steak
- 1 Ham steak
- ½ tsp. ground cloves
- Parsley sprigs
Use your favorite large frying pan over medium heat. Lay the ham into the pan. Sprinkle half the ground cloves over the ham. Heat about 4 minutes, then turn over. Sprinkle with remaining cloves and hear through.
Garnish with a few parsley springs when you serve.
