Corned Beef

INGREDIENTS

• 2 pounds corned beef
• ¼ cup honey mustard
• 3 tablespoons Dijon mustard
• 4 tablespoons dark brown sugar

DIRECTIONS

1. Preheat oven to 350°F. Remove the corned beef from the package, discarding the spice packet. Place the corned beef fat side up in a roasting pan on top of a roasting rack. Add about 1-inch of water to the bottom of the pan; this will prevent the juices from burning while cooking.
2. Combine the honey mustard and Dijon mustard.
3. Evenly spread half of the mustard mixture on top of the meat. Sprinkle 2 tablespoons of the brown sugar over the top of the roast.
4. Cover the meat and pan completely with foil.
5. Bake the corned beef 50 minutes for every pound of meat.
6. Carefully remove the pan from the oven, and transfer the corned beef to a baking sheet lined with foil.
7. Preheat oven to broil.
8. Top the corned beef with the remaining mustard mixture, then sprinkle with 2 tablespoons of brown sugar.
9. Broil the meat until the top becomes slightly browned, 3-5 minutes.
10. Remove the meat from the oven. Slice the meat against the grain.
11. I cut little slits every so often and put a whole clove in each one as well!

Chinese Ham Fried Rice

3 TBS sesame oil
1 Cup frozen peas and carrots, thawed
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
4 cups cooked white rice
1/3 cup soy sauce.
1 cup cooked ham

On medium-high heat, heat the oil in a large skillet or  wok (I used and electric frying pan).  Add the peas and carrots mix, oinion, and garlic.  Stir-fry until tender. Add ham.  Lower the heat to medium-low and push the mixture off to one side; pour beaten eggs on the other side of skillet and stir-fry until scrambeld.  Now add the rice and soy sauce and blend all together.  Stir-fry until thoroughly heated.
Makes 6-8 servings.

Chicken ala Mondo Salad

• For the salad:
• 3 c. lightly packed spring greens
• 1 grilled chicken breast, sliced
• 3 tbsp. toasted almonds
• ¼ c. grated mozzarella cheese
• 10-14 pieces of thinly sliced red onion
• For the poppy seed dressing:
• ½ c. vegetable or canola oil
• ⅓ c. red wine vinegar
• 2 tbsp. honey or agave
• 3 tbsp. granulated sugar
• 1½ tsp. poppy seeds
• ¼ tsp salt
• 1 tsp. minced shallot
• ¼ tsp. ground mustard