By Paula Dream (AKA Kale Haygood) 

In this issue, it’s all about how you handle your meat. Here are three easy recipes that will make you look like you slaved over a hot stove all day. With Mother’s Day at our door, maybe you can treat Mom to one of these dishes.  

I hope everyone is getting their vaccine and has dodged the Covid. Be safe and keep those masks handy. 

ORANGE HAM STEAK 
1 bone-in ham steak 
1/4 cup orange marmalade 
2 tablespoons water 
1 tablespoon prepared mustard 
1 teaspoon corn syrup 
1/8 to 1/4 teaspoon ground ginger 

In a large greased iron skillet, brown ham three to four minutes on each side; remove from skillet. In the same skillet, combine remaining ingredients and bring to a boil. Add ham back to skillet. Cook covered one to two minutes until heated through. 

LEMON-ROSEMARY PORK TENDERLOIN 
1 medium onion, finely chopped 
2 tablespoons olive oil 
1 tablespoon lemon juice 
1 teaspoon fresh rosemary minced (or 1/4 teaspoon dried rosemary) 
1/4 teaspoon dried thyme 
1 teaspoon lemon zest 
1 garlic clove minced 
1/2 teaspoon salt 
1/2 teaspoon pepper 
2 tenderloins, 1 pound each 

In a small bowl, combine first nine ingredients. Rub mixture over tenderloin. Place on rack in shallow roasting pan. 

Place in preheated 400 degree oven. Bake 25 to 35 minutes until internal temperature is 160 degrees. 

SALISBURY STEAK 
1 medium onion, chopped 
1/2 cup saltines, crushed 
1/4 cup egg substitute 
1/2 teaspoon pepper 
1 pound ground beef 
1 tablespoon canola oil 
2 cup water 
1 envelope dry onion soup mix 
2 tablespoons all-purpose flour 

In a large bowl, combine onion, saltines, egg and pepper. Add beef. Mix well with your hands then shape into patties. Add oil to a large skillet. Brown patties over medium-high heat on both sides until done. Remove patties from skillet. Combine water, soup mix and flour into skillet and mix well, bringing to a boil. Return patties to skillet and simmer for three to five minutes.