Recipe(tried): SUNDAY DINNER AT OUR HOUSE

Today for lunch we had: baked ham with Alabama-style glaze, creamy scalloped potatoes, zipper cream peas, corn relish, pickled beets, CLAUSSEN Pickles, cornbread, and sweet tea with lemon. I'm making sweet potato pies and oatmeal raisin cookies to have for tonight's supper. Supper won't be nutritious, but it will be delicious!

BAKED HAM WITH ALABAMA-STYLE GLAZE

1/2 cup honey
1 1/2 cups Coke
1 can crushed pineapple, undrained
1 small can mandarin oranges, undrained
3 T. dijon mustard

Put the ingredients into the blender and process until just mixed. The fruits will still be chunky.

Ham--I use Hamilton's hams because these hams have 1/4 less salt.
1 plastic cooking bag
1 T. flour

Wash an 8-10 pound ham. Place 1 T. flour into a plastic cooking bag and shake the flour around. Put the ham into the bag. Pour the glaze over the ham. Make 6 slits at the top of the plastic bag and place the ham into the oven. Bake at 350 degrees for 3 hours. Remove the ham from the oven and let it "set" for 15 minutes before slicing. Serve the glaze on the side.CREAMY SCALLOPED POTATOES

4 cups potatoes, peeled and thinly sliced
1 leek, chopped or 1 onion, chopped
2 T. flour
1 tsp. salt
1/4 tsp. pepper
2 T. butter
1 1/2 cups milk, scalded
1/2 cup Cheddar cheese, grated

Place layer of potatoes in a greased 2-qt. casserole and top with 2 T. of chopped leeks. Combine flour, salt, and pepper, sprinkle some of this mixture over the potatoes. Dot with butter. Repeat layers, using remaining potatoes, leeks, flour mixture, and butter. Pour milk over casserole. Bake, covered, in 375 degree oven for 45 minutes. Uncover and bake 10 minutes longer; top with cheese and bake for 5-10 minutes until cheese is bubbly. QUAKER'S VANISHING OATMEAL RAISIN COOKIES

1 cup butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
3 cups Quaker Oats uncooked (quick or old-fashioned)
1 cup raisins

Heat oven to 350 degrees. Beat butter and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon, and salt; mix well. Stir in oats and raisins; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10-12 minutes or until light golden rown. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely.

As a change you might want to try the bar cookies--press dough onto bottom of ungreased 13X9" baking pan. Bake 30-25 minutes or until light golden brown. Cool completely; cut into bars. Store tightly covered. Yield: 32 bars.

Happy Labor Day!