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It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

HAM AND POTATO SUPREME

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When you want something warm and comforting this Ham and Potato Supreme is just the answer. The velvety cheese sauce blankets the ham and potatoes making it the perfect cool weather comfort food!
Some days can be just brutal. The to do list seems to get longer instead of shorter. Crazy unforeseen roadblocks create havoc on productivity. On those days I like to pull out some of my favorite recipes like this Ham and Potato Supreme from my Mom. They provide comfort in a way that just seems to take all the stress away.

Classic ham and potato supreme is comforting, simple to make, easily doubled (to freeze for the next stressful day) and the most important thing…… delicious!

I’m originally from Nebraska, we call this dish a casserole, but where my husband is from (Minnesota) they call it a hot dish. Its meat and vegetables mixed together with a sauce (in this case a light cheesy velvety sauce wrapped around ham and potatoes.)

The French call this sauce a Béchamel. Yep, a fancy word for cheese sauce. The biggest issue when thickening sauces with flour is they can taste kind of paste-like. A simple fix solves that problem.  

Start with melted butter then add a little flour to it. Cook the flour for several minutes to get the flour taste to turn into a rich, earthy taste without any powdery/paste sensation lingering. It’s easy to do, just stir it in for 3- 5 minutes over medium heat before adding the liquid and the cheese. Really, that takes care of making the sauce rich and velvety tasting.

I find if you use a whisk to stir the sauce, you eliminate any lumps allowing for a smooth sauce. You will know when the sauce is done when it starts to thicken.

When you first add the milk to the sauce it will have some bits in it and be very thin. As you continue stirring it slowly thickens. You’ll definitely notice the sauce changing consistency as you stir it.   When it gets to point where it coats the back of a spoon and doesn’t run/drip down the spoon it’s done. Here are some pictures of the beginning of the sauce and the finished product.

Rich Velvety cheese sauce covering diced ham and potatoes.  Perfect for when you just want a good comfort food meal with the basics

Ingredients
  • 2 tbsp Onion minced (about 1/4 of small onion) (Optional)
  • 6 tbsp Salted Butter
  • 6 tbsp All-Purpose Flour
  • 1/2 tsp Salt
  • 1 tsp Pepper
  • 2 1/2 Cups 2% Milk (whole milk ok)
  • 1 1/2 Cup Cheddar Cheese shredded (see option notes below)
  • 3 Cups Russet Potatoes peeled, diced and boiled to al dente
  • 1 pound Ham diced
  • 2 Tablespoons Fresh Parsley minced finely

Instructions

  1. Preheat oven to 350º
  2. Peel and dice potatoes and place in a stock pot of cold water.
  3. Simmer on high until the water starts to boil, then reduce heat to medium.
  4. Boil potatoes until they are cooked thru, but still somewhat firm (al dente) The potatoes will continue to cook when in the oven after mixing all ingredients. If you cook them to doneness now, they will become a soft mushy mess after baking.
  5. Once Potatoes are cooked to al dente, drain water and put back into the stockpot until later.
  6. Dice ham into the same size you cut your potatoes. Once diced, place on top of potatoes in stockpot until ready for sauce.
  7. In small sauce pan on medium heat, melt butter,
  8. Once butter is melted, add minced onions and cook until translucent and soft. (About 5 minutes.) Resist turning up the heat to cook more quickly, you want the onions to remain unbrowned.
  9. Once the onions are translucent, add the flour to the sauce pan and cook for 5-8 mins. Stir with a whisk constantly. This step is crucial to get the earthy taste of flour to come through and not be paste tasting when finished.
  10. Once flour is cooked, slowly add milk to flour mixture, whisking rapidly. It is better to incorporate small amounts of the milk while whisking to avoid lumps. If you pour all the milk in at once your sauce may be lumpy.
  11. Once all the milk is added continue to stir until sauce begins to thicken (8-10 minutes.)
  12. When the sauce can coat the back of a spoon without running it is ready. (Imagine a slightly thicker pancake batter.)
  13. Once sauce reaches the spoon test thickness, add in salt, pepper and 1 cup cheddar cheese. Once cheese is melted completely, remove from heat and cool for 5 minutes.
  14. Pour Cheese mixture over potatoes and ham mixture and stir to distribute all evenly.
  15. Place combined mixture in baking dish. (9X13 works well, but any will do.)
  16. Sprinkle remaining cheddar cheese over the top.
  17. Bake, uncovered at 350º on the middle rack in the oven for about 30 minutes, or until the cheese is melted and the sides are bubbly.
  18. Once done, let rest for 15 mins then sprinkle fresh parsley on top and serve.
  19. This will make 8 full sized portions or 10-14 portions for a light luncheon with a salad.

Recipe Notes
This dish freezes really well. You can double the recipe and after baking divide it into smaller portions for the freezer.

If you have some picky eaters, the dish is fine without onions. 

Any semi-soft cheese will do. If you prefer a gouda, use that. I've also mixed both cheddar and a goat cheese for a slightly tangy taste.

Recipe Source:westviamidwest.com

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