Bayou Style Potpie

INGREDIENTS

1 large onion

1 large green bell pepper

8 oz. boneless, skinless chicken thighs

1 tbsp. olive oil

2 cloves garlic, minced

1 (14 1/2 oz.) can stewed tomatoes, undrained

8 oz. fully cooked smoked sausage, sliced

3/4 tsp. hot pepper sauce

2 1/4 cups buttermilk baking mix

34 tsp. dried thyme

1/8 tsp. black pepper

2/3 cup milk

DIRECTIONS

Preheat oven to 450°F. Coarsely chop onion and bell pepper. Cut chicken meat into 1 inch pieces; set aside.

Heat oil in medium ovenproof skillet over medium high heat until hot. add onion, bell pepper and garlic. Cook for 3 minutes, stirring occasionally.

Add chicken and cook 1 minute. Add tomatoes with juice, sausage and hot pepper sauce. Cook and stir over medium low heat for 5 minutes.

Meanwhile, combine baking mix, thyme and black pepper in a small bowl. Stir in milk. Drop batter by heaping tablespoonfuls in mounds over chicken mixture. Bake until biscuits are golden and cooked through and chicken mixture is bubbly, about 14 minutes.

4 Servings

Baked Ham Slices

INGREDIENTS

2 (1/2-inch) thick ham slices, cooked
1/2 cup maple syrup
3 tbsp. brown sugar
1 tbsp. butter
1/3 cup chopped pecans

DIRECTIONS

Bake ham slices in a shallow pan at 325°F for 10 minutes. Bring syrup, sugar and butter to a boil in a small saucepan stirring often. Stir in pecans and spoon over ham. Bake another 20 minutes.

Baked Ham

INGREDIENTS

1 (6 to 8 lb) fully cooked, bone-in ham
Whole cloves
1/2 cup packed brown sugar
1 (8 oz) can sliced pineapple
5 maraschino cherries

DIRECTIONS

Place ham in a roasting pan. Score surface with shallow diagonal cuts making diamond shapes and insert cloves into diamonds. Cover and bake at 325°F for 1 1/2 hours. Combine brown sugar and juice from pineapple and pour over ham. Arrange pineapple slices and cherries on ham. Bake uncovered for 40 minutes longer.

Onion-Smothered Pork Chops

INGREDIENTS

1 tbsp. oil
6 (1/2-inch) thick pork chops
1 onion, chopped
2 tbsp. butter
1 can cream of onion soup

DIRECTIONS

In a skillet, brown pork chops in oil and simmer about 10 minutes. In the same skillet, add butter and saute chopped onion. (Pan juices are brown from pork chops so onions will be brown from juices already in the skillet.) Add onion soup and 1/2 cup water. Stir well to create pretty, light brown color. Pour onion-soup mixture over pork chops. Cover and bake at 325° for 40 minutes. Serve with brown rice.