“I can’t cook anymore,” wrote Doris Henderson of Glendale, asking for “recipes that can be put together with a toaster oven, crockpot, or microwave.” Now I think I can help with that.
Doris joined Glendale Baptist Church around 1996. Johnny Bridges is pastor, and the church is in the Spartanburg County Baptist Network.
Doris grew up in Inman and had to leave school to help at home. She worked her way through beauty school in Charlotte to get her beauty operator’s license. Subsequently, she worked for 22 years at the Ideal Beauty Shop in Spartanburg. In 1986, she retired from the hair-styling business, and a short time later started another career. She took a training program to do home health care and retired from that in 1994.
She attended Sunday school and worship at Glendale, but her attendance has decreased because of health.
Doris now rents an apartment from son Wayne Morris and his wife Debbie in their home. She does her own cooking, but her health has meant a decrease in that. She has a microwave, toaster oven, and slow cooker for safer cooking, and we hope she will enjoy these two recipes.
We thank Doris for her request, and if you cook for a family or only for yourself, I think you will like both of these recipes. They can be assembled quickly, and either would be suitable for … Sunday Dinner.
Fruit-Topped Ham Slice
¾ pound fully cooked ham slice, cut 1 inch thick
½ of an 8-ounce can pineapple slices
2 tablespoons orange marmalade
Dash of ground cloves
Slash fat edge of ham slice and place on rack of unheated broiler pan in toaster oven.
Broil 7 to 8 minutes. Turn; broil 5 to 6 minutes more.
Meanwhile, drain the pineapple slices, reserving 2 tablespoons of liquid. Combine the reserved pineapple liquid, orange marmalade and cloves.
Place the pineapple slices atop ham slice and spoon the marmalade mixture on it. Broil for 2 to 3 minutes, or until the marmalade and pineapple are heated through. Serves 2 or 3.
Barbecue Chicken
4 chicken drumsticks
2 tablespoons ketchup
2 tablespoons water
1 teaspoon vinegar
1 teaspoon Worcestershire sauce
½ cup shredded Monterey Jack cheese (2 ounces)
¼ cup finely crushed corn chips
Place chicken drumsticks in shallow baking pan and bake, uncovered, in a 400-degree oven for 15 minutes.
Combine the ketchup, water, vinegar and Worcestershire sauce, and spoon over chicken. Bake 20 to 25 minutes longer, or until chicken is tender.
Sprinkle with cheese and corn chips and return to oven, baking 3 to 5 minutes longer. Serves 2.