Breakfast: Swedish Pancakes
Beat 4 large eggs. Add 1/3 cup sugar, beat well. Mix 1 ½ cup sifted flour with ½ tsp salt. Stir flour mixture into egg/sugar mixture alternately with 2 cups milk. Slowly incorporate ½ stick melted butter. Batter will be thin. Pour about ¼ cup batter into medium hot skillet and tip skillet so batter forms a nice circle. Cook until top is dull and bottom is lightly browned. Turn and cook a little longer. Remove from pan and spread with thick jam or preserves. Rollup and serve immediately. You can add a dollop of whipped cream or sprinkle with powdered sugar if you want.
Dinner: Ham Roast
Green Bean Casserole
Choose a nice 3-5 pound bone-in ham roast from a meat market that specializes in smoked meats. Roast at 325 about 4 hours. Let stand about 10 minutes before slicing.
Candied Yams: Roast 4 medium yams on the oven rack alongside the ham about 1 ½ hours until soft, but slightly firm. When cool enough to handle, rub off skins and slice into lightly greased casserole dish. In a saucepan, melt 1 stick butter with ½ cup firmly packed brown sugar, stir until well mixed and smooth. Pour sauce over yams and return to oven for about 15 minutes. (For special occasions, sprinkle with miniature marshmallows and pecan chips.)
Green Bean Casserole: Drain 1 large can green beans. Stir in 1 can cream soup, a little minced onion, ¼ cup shredded cheese and 2 tblsp finely chopped pimento. Pour all into a casserole and bake in the oven 30 minutes. Sprinkle with ½ cup dried onion and return to oven for another 10 minutes.
Lunch: Sliced apples with dip
Dip: Beat together 1 cup packed brown sugar and 1 8 oz. package softened cream cheese.
Church Night Supper: Venison Stew
Cut 4 pounds venison into bite sized cubes. Melt ¼ cup reserved bacon fat or oil in skillet. Brown the venison well. Place meat in crock pot. In the same skillet, sauté 1 lb sliced mushrooms and 1 cup chopped onion. Put in crock pot with meat. Add 1 28 can diced tomatoes, undrained. Pour 8 cups beef stock or broth over all and stir. Cook on high for 3 hours and turn to low for 3 hours. Thicken with ¼ cup water mixed with 2 tblsp corn starch.
Make 1 tube refrigerator biscuits according to package directions.