1/2 lb bacon diced
1/2 lb ground beef
Brown and drain.
1/2 c. ketchup
3/4 c. brown sugar
1/2 c. white sugar
1 tsp salt
1 tsp dry mustard
2 tsp cider vinegar
Combine the above and pour over:
1 lg can pork and beans: Do not drain
1 can red kidney beans, drained
2 cans french style green beans, drained
1 can butter beans, drained
Mix and bake 40 minutes uncovered at 350.
Saturday, December 31, 2011
Broccoli Cheese Soup
4 1-pound packs broccoli
4 cans cream of celery soup
1 quart half and half
1 jar Cheese Whiz
Mix together in slow cooker and heat.
4 cans cream of celery soup
1 quart half and half
1 jar Cheese Whiz
Mix together in slow cooker and heat.
Sausage and Corn Chowder
1-1/2 pounds loose (bulk) smoked sausage
1-1/2 cups water
3 cups diced potatoes, uncooked
1 onion, chopped
salt and pepper to taste
2 cans whole kernel corn, drained
2 cans cream style corn
1 cup heavy cream
1 tsp sugar
Brown sausage in a Dutch oven or similar pan and drain off fat. To the browned sausage, add water, potatoes, chopped onion, and salt and pepper. Bring to a boil and simmer until potatoes and onion are tender. Add whole kernel corn, cream-stye corn, heavy cream, and sugar, and continue to cook on low, stirring occasionally until corn is heated through.
Note: (you can use Jimmie Dean original bulk sausage and add extra liquid, 2% milk, so it wouldn't be so thick)
1-1/2 cups water
3 cups diced potatoes, uncooked
1 onion, chopped
salt and pepper to taste
2 cans whole kernel corn, drained
2 cans cream style corn
1 cup heavy cream
1 tsp sugar
Brown sausage in a Dutch oven or similar pan and drain off fat. To the browned sausage, add water, potatoes, chopped onion, and salt and pepper. Bring to a boil and simmer until potatoes and onion are tender. Add whole kernel corn, cream-stye corn, heavy cream, and sugar, and continue to cook on low, stirring occasionally until corn is heated through.
Note: (you can use Jimmie Dean original bulk sausage and add extra liquid, 2% milk, so it wouldn't be so thick)
Creamy Tomato Soup
1 medium onion, chopped
2 tbsp. butter
2 cans (14-1/2 ounces each) diced tomatos, undrained
2 cans (10-3/4 ounces each condensed tomato soup undiluted
1-1/2 cups milk
1 tsp sugar
1/2 to 1 tsp dried basil
1/2 to 1 tsp paprika
1/8 to 1/4 tsp garlic powder
1 pkg (8 ounces) cream cheese, cubed
In a large saucepan, saute onion in butter until tender. Stir in the tomatos, soup, milk, sugar, basil, paprika and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cream cheese; stir until melted. Serve immediately.
Note: (I use light cream cheese. It is tasty with croutons and a sprinkle of shredded cheese)
2 tbsp. butter
2 cans (14-1/2 ounces each) diced tomatos, undrained
2 cans (10-3/4 ounces each condensed tomato soup undiluted
1-1/2 cups milk
1 tsp sugar
1/2 to 1 tsp dried basil
1/2 to 1 tsp paprika
1/8 to 1/4 tsp garlic powder
1 pkg (8 ounces) cream cheese, cubed
In a large saucepan, saute onion in butter until tender. Stir in the tomatos, soup, milk, sugar, basil, paprika and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cream cheese; stir until melted. Serve immediately.
Note: (I use light cream cheese. It is tasty with croutons and a sprinkle of shredded cheese)
Honey Dipped Wings
4 dozen chicken wings
2 cups flour
1/2 cup bread crumbs
4 tsp salt
1/2 tsp pepper
1/2 cup paprika
1/2 cup honey
1/2 cup lemon juice
1-1/2 cup margarine
Coat the chicken in the flour mixture (all the dry ingredients mixed together - I put the coating mix in a ziploc bag, and put 8 or 10 wings in and shake). Melt 1 cup margarine in a baking dish (I use a 9x13 glass baking dish, and divide the margarine into the dishes). Arrange the chicken in the baking dish, turn to coat with melted butter. Bake 400 degrees for 30 minutes.
Turn the chicken. Mix remaining 1/2 cup melted margarine with honey and lemon juice and pour over chicken. Bake 30 minutes longer or until tender. Baste frequently with honey sauce.
2 cups flour
1/2 cup bread crumbs
4 tsp salt
1/2 tsp pepper
1/2 cup paprika
1/2 cup honey
1/2 cup lemon juice
1-1/2 cup margarine
Coat the chicken in the flour mixture (all the dry ingredients mixed together - I put the coating mix in a ziploc bag, and put 8 or 10 wings in and shake). Melt 1 cup margarine in a baking dish (I use a 9x13 glass baking dish, and divide the margarine into the dishes). Arrange the chicken in the baking dish, turn to coat with melted butter. Bake 400 degrees for 30 minutes.
Turn the chicken. Mix remaining 1/2 cup melted margarine with honey and lemon juice and pour over chicken. Bake 30 minutes longer or until tender. Baste frequently with honey sauce.
Taco Salad
Brown 1 pound hamburger.
Add a package of taco seasoning and 1/2 cup water.
Let cool.
1 head lettuce
Add cooled hamburger just before serving (so it doesn't get soggy).
Add dressing - 1/2 Thousand Island and 1/2 salsa mixed together. (The amount depends on how much lettuce you use)
Add 1 package shredded cheese, tomatoes, tortilla chips.
Sour cream on top, if desired.
Add a package of taco seasoning and 1/2 cup water.
Let cool.
1 head lettuce
Add cooled hamburger just before serving (so it doesn't get soggy).
Add dressing - 1/2 Thousand Island and 1/2 salsa mixed together. (The amount depends on how much lettuce you use)
Add 1 package shredded cheese, tomatoes, tortilla chips.
Sour cream on top, if desired.
Sloppy Joes
Brown:
1 lb hamburger
2 chopped onions (to taste) - I don't use onions
In a pan mix:
1/2 c. ketchup
1/2 c. water
1 1/2 tbsp. sugar
1 1/2 tpsp. cider vinegar
1 tbsp. prepared yellow mustard
2 tbsp. worcestershire sauce
Add to the hamburg mixture and simmer about 1 hour. Salt and pepper to taste. Serve on hamburger rolls. Serves about 10.
1 lb hamburger
2 chopped onions (to taste) - I don't use onions
In a pan mix:
1/2 c. ketchup
1/2 c. water
1 1/2 tbsp. sugar
1 1/2 tpsp. cider vinegar
1 tbsp. prepared yellow mustard
2 tbsp. worcestershire sauce
Add to the hamburg mixture and simmer about 1 hour. Salt and pepper to taste. Serve on hamburger rolls. Serves about 10.
Cheeseburger Soup
1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 pounds)
1/4 cup all purpose flour
8 ounces process cheese (Velveeta), cubed (2 cups)
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
In a 3 qt. saucepan, cook beef over medium heat until no longer pink; drain and sest aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes.
Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 pounds)
1/4 cup all purpose flour
8 ounces process cheese (Velveeta), cubed (2 cups)
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
In a 3 qt. saucepan, cook beef over medium heat until no longer pink; drain and sest aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes.
Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.
Italian Wedding Soup
To make the broth:
Boil and simmer one whole chicken for 2 hours. Cook with carrots, celery, onion, basil leaves, salt, pepper, parsley. I let it boil well for about a half hour, then simmer for the rest of the time.
Strain the broth into a clean pot, and set the chicken and vegetables aside.
With the broth in the clean pot, add a large can of chicken broth.
Into the broth, put finely chopped carrots, celery, onions and a small bag of spinach, finely chopped. Cook for about 20 minutes.
While the chicken is simmering, prepare the meatballs:
1/2 pound lean ground beef
2 tablespoons bread crumbs (I use seasoned)
1 tablespoon Parmesan cheese
1/2 teaspoon onion powder
1/2 teaspoon dried basil
1 egg, slightly beaten
Mix together well and form into small meatballs - 1/4 to 1/2 inch in size. The smaller the better.
Put a small amount of the simmering soup in the second step into a small pot and boil the meatballs for about 20 minutes, after dropping them in one by one. Then add to the soup mixture.
Add cooked orzo - 1 box if you like noodles - to the cooked soup. Garnish the individual servings with a topping of Parmeson cheese.
Boil and simmer one whole chicken for 2 hours. Cook with carrots, celery, onion, basil leaves, salt, pepper, parsley. I let it boil well for about a half hour, then simmer for the rest of the time.
Strain the broth into a clean pot, and set the chicken and vegetables aside.
With the broth in the clean pot, add a large can of chicken broth.
Into the broth, put finely chopped carrots, celery, onions and a small bag of spinach, finely chopped. Cook for about 20 minutes.
While the chicken is simmering, prepare the meatballs:
1/2 pound lean ground beef
2 tablespoons bread crumbs (I use seasoned)
1 tablespoon Parmesan cheese
1/2 teaspoon onion powder
1/2 teaspoon dried basil
1 egg, slightly beaten
Mix together well and form into small meatballs - 1/4 to 1/2 inch in size. The smaller the better.
Put a small amount of the simmering soup in the second step into a small pot and boil the meatballs for about 20 minutes, after dropping them in one by one. Then add to the soup mixture.
Add cooked orzo - 1 box if you like noodles - to the cooked soup. Garnish the individual servings with a topping of Parmeson cheese.
Miller's Smorgasbord Macaroni and Cheese
1 lb. dry elbow macaroni
1/4 cup flour
4 TBSP. butter
2 2/3 cup milk
12 oz. cheddar cheese, shredded
12 oz. American cheese, shredded
1/2 cup parmesan cheese
4 eggs, beaten
2 TBSP dijon mustard
1/2 tsp. white pepper
pinch nutmeg
Crumb Topping Ingredients:
1 cup bread crubms
1 TBSP. parsely flakes
1 TBSP. basil leaves
2 TBSP parmesan cheese
1 tsp. onion powder
Cook macaroni al dente, cool and set aside.
Melt butter in a 3 qt. pot, add flour to make a roux. Cook roux for 4 to 5 minutes, whisking to blend. Add milk slowly while stirring constantly. As milk heats it will tihcken. Add cheese in small amounts, eggs, mustard, pepper and nutmeg. Mix well. Add the cooked macaroni to the sauce, stir to blend and place in 4 qt. baking dish.
To make crumb topping: blend all ingredients, spread crumbs evenly on top of the unbaked casserole.
Bake macaroni at 350 degrees for 30 minutes. This dish is traditonally served with stewed tomatoes.
1/4 cup flour
4 TBSP. butter
2 2/3 cup milk
12 oz. cheddar cheese, shredded
12 oz. American cheese, shredded
1/2 cup parmesan cheese
4 eggs, beaten
2 TBSP dijon mustard
1/2 tsp. white pepper
pinch nutmeg
Crumb Topping Ingredients:
1 cup bread crubms
1 TBSP. parsely flakes
1 TBSP. basil leaves
2 TBSP parmesan cheese
1 tsp. onion powder
Cook macaroni al dente, cool and set aside.
Melt butter in a 3 qt. pot, add flour to make a roux. Cook roux for 4 to 5 minutes, whisking to blend. Add milk slowly while stirring constantly. As milk heats it will tihcken. Add cheese in small amounts, eggs, mustard, pepper and nutmeg. Mix well. Add the cooked macaroni to the sauce, stir to blend and place in 4 qt. baking dish.
To make crumb topping: blend all ingredients, spread crumbs evenly on top of the unbaked casserole.
Bake macaroni at 350 degrees for 30 minutes. This dish is traditonally served with stewed tomatoes.
Paula Dean's Baked Potato Soup
Ingredients
◦8 slices Smithfield Naturally Hickory Smoked Bacon
◦1 onion, diced
◦1/2 cup all purpose flour
◦3 (14.5 ounce) cans chicken broth
◦5 potatoes, baked, peeled and diced
◦1 teaspoon dried parsley flakes
◦2 cups half & half
◦1 cup sharp cheddar cheese, grated
◦1 cup sour cream
◦Salt & pepper to taste (optional)
Steps
In a Dutch oven cook bacon until crisp; remove and crumble, reserve drippings.
Cook onion in bacon drippings until tender; stir in flour and cook for one minute, stirring constantly. Gradually add chicken broth; cook, stirring constantly until thickened and bubbly. Put in the diced potatoes, parsley, bacon and half & half; cook for 10 minutes. Stir in cheese and sour cream.
Serving Suggestions
Garnish with cheese, bacon and sour cream.
◦8 slices Smithfield Naturally Hickory Smoked Bacon
◦1 onion, diced
◦1/2 cup all purpose flour
◦3 (14.5 ounce) cans chicken broth
◦5 potatoes, baked, peeled and diced
◦1 teaspoon dried parsley flakes
◦2 cups half & half
◦1 cup sharp cheddar cheese, grated
◦1 cup sour cream
◦Salt & pepper to taste (optional)
Steps
In a Dutch oven cook bacon until crisp; remove and crumble, reserve drippings.
Cook onion in bacon drippings until tender; stir in flour and cook for one minute, stirring constantly. Gradually add chicken broth; cook, stirring constantly until thickened and bubbly. Put in the diced potatoes, parsley, bacon and half & half; cook for 10 minutes. Stir in cheese and sour cream.
Serving Suggestions
Garnish with cheese, bacon and sour cream.
Scalloped Potatoes and Ham
1 pound fully cooked ham slice, 1/2 inch thick
5 cups thinly sliced potatoes
1 can (10 1/2 oz) cream of mushroom or cream of celery soup
1/4 cup milk
1/2 cup chopped onion
1/4 chopped green bell pepper (optional)
dash pepper
2 tbsp butter
1 cup shredded cheddar cheese (optional)
Cut ham into bite size cubes. Place half of the potatoes in a greased, shallow 2 qt. baking dish. Cover with ham pieces. Combine soup with milk, onion, green bell pepper, and ground black pepper. Pour over potatoes. Dot with butter. Cover with foil and bake at 350 degrees for 1 hour. Remove covering, bake 30 to 45 minutes longer, or until potatoes are done. If desire, sprinkle cheddar cheese over the top of the scalloped potatoes the last 15 minutes of baking time.
5 cups thinly sliced potatoes
1 can (10 1/2 oz) cream of mushroom or cream of celery soup
1/4 cup milk
1/2 cup chopped onion
1/4 chopped green bell pepper (optional)
dash pepper
2 tbsp butter
1 cup shredded cheddar cheese (optional)
Cut ham into bite size cubes. Place half of the potatoes in a greased, shallow 2 qt. baking dish. Cover with ham pieces. Combine soup with milk, onion, green bell pepper, and ground black pepper. Pour over potatoes. Dot with butter. Cover with foil and bake at 350 degrees for 1 hour. Remove covering, bake 30 to 45 minutes longer, or until potatoes are done. If desire, sprinkle cheddar cheese over the top of the scalloped potatoes the last 15 minutes of baking time.
Mrs. Martin's Chicken and Rice Recipe
4 cups cooked rice
4 cups cooked and chunk chicken
2 cups milk
2 cups sour cream
12 oz American cheese
1/4 cup flour
2 sticks butter
1 tsp garlic powder
1/2 tsp seasoned salt
1/2 tsp pepper
1 tsp salt
2 tsp chicken bullion
Make sauce with butter, milk, and thicken with flour.
Add seasoning, cheese, sour cream.
Place rice in buttered 9 x 13 pan. Top with chicken. Pour sauce on top. Bake 350, 30-45 minutes.
Topping: 1 stack Ritz crackers, 1 stick melted butter. Mix and sprinkle on top. ENJOY!
4 cups cooked and chunk chicken
2 cups milk
2 cups sour cream
12 oz American cheese
1/4 cup flour
2 sticks butter
1 tsp garlic powder
1/2 tsp seasoned salt
1/2 tsp pepper
1 tsp salt
2 tsp chicken bullion
Make sauce with butter, milk, and thicken with flour.
Add seasoning, cheese, sour cream.
Place rice in buttered 9 x 13 pan. Top with chicken. Pour sauce on top. Bake 350, 30-45 minutes.
Topping: 1 stack Ritz crackers, 1 stick melted butter. Mix and sprinkle on top. ENJOY!
Dill Potato Salad
2.5 lb. skinned, cooked red potatoes, cooled
1/2 c. minced red onion
4 oz cheddar cheese, sliced and cubed
Dressing:
2 tbsp. olive oil
2 tbsp. cider vinegar
1 c. light mayonnaise
2 tbsp. sugar
2 tsp. Dijon mustard
1/2 tsp. salt
1 tsp. pepper
1/2 tbsp. dried dill, minced
*can substitute 1/2 cup plain yogurt or sour cream for 1/2 cup mayonnaise
2 tbsp. cider vinegar
1 c. light mayonnaise
2 tbsp. sugar
2 tsp. Dijon mustard
1/2 tsp. salt
1 tsp. pepper
1/2 tbsp. dried dill, minced
*can substitute 1/2 cup plain yogurt or sour cream for 1/2 cup mayonnaise
Cut potatoes into bite-size pieces. Add the onion and cheese. In a small bowl whisk next 8 ingredients. Pour over potatoes and mix well, lightly. . Chill.
White Barbecue Sauce
Ingredients:
2 cups mayo
2 tbsp ground black pepper
2 tbsp salt
6 tbsp lemon juice
6 tbsp distilled white vinegar
4 tbsp white sugar
Combine all ingredients & mix until smooth. Use to baste chicken, pork chops or ribs as they cook on the grill. Serve extra as dipping sauce.
*When I use this for chicken, I like to marinate the chicken in the sauce before grilling.
2 cups mayo
2 tbsp ground black pepper
2 tbsp salt
6 tbsp lemon juice
6 tbsp distilled white vinegar
4 tbsp white sugar
Combine all ingredients & mix until smooth. Use to baste chicken, pork chops or ribs as they cook on the grill. Serve extra as dipping sauce.
*When I use this for chicken, I like to marinate the chicken in the sauce before grilling.
Hot Reuben Spread
1 pkg (8 oz) cream cheese, softened
2 pkg (2 1/2 oz. each) thinly sliced corned beef, chopped (or 1/2 lb deli sliced)
1 1/2 cups shredded Swiss Cheese (6 oz)
3/4 cup drained sauerkraut
1/2 cup Thousand Island Dressing
Pretzel crackers or cocktail rye bread slices for serving, if desired.
1. Spray inside of a 1 to 2 1/2 qt slower cooker with cooking spray
2. Mix all ingredients except crackers, spooon into cooker
3. cover and cook on low heat setting for 1 to 1 1/2 hours or until cheese is melted. Stir until cheese is smooth.
4. Scrape down side of cooker with rubber spatula to help prevent edge of spread from scorching. Turn to low heat setting.
5. Serve with crackers or bread. Spread will hold up to 4 hours.
Can be used to make open faced Reuben sandwiches that you toast.
Makes 3 1/4 cups spread.
2 pkg (2 1/2 oz. each) thinly sliced corned beef, chopped (or 1/2 lb deli sliced)
1 1/2 cups shredded Swiss Cheese (6 oz)
3/4 cup drained sauerkraut
1/2 cup Thousand Island Dressing
Pretzel crackers or cocktail rye bread slices for serving, if desired.
1. Spray inside of a 1 to 2 1/2 qt slower cooker with cooking spray
2. Mix all ingredients except crackers, spooon into cooker
3. cover and cook on low heat setting for 1 to 1 1/2 hours or until cheese is melted. Stir until cheese is smooth.
4. Scrape down side of cooker with rubber spatula to help prevent edge of spread from scorching. Turn to low heat setting.
5. Serve with crackers or bread. Spread will hold up to 4 hours.
Can be used to make open faced Reuben sandwiches that you toast.
Cracker Snack Mix
12 cups original flavor Bugles
6 cups miniature pretzels
1 package (11 oz) miniature butter-flavored crackers
1 package (10 oz) Wheat Thins
1 package (9 1/4 oz) Cheese Nips
1 package (7 1/2 oz) nacho cheese Bugles
1 package (6 oz) miniature Parmesan fish-shaped cracker
1 cup mixed nuts OR peanuts
1 bottle (10 or 12 oz) butter flavored popcorn oil
2 envelopes ranch salad dressing mix
In a very large bowl, combine the first eight ingredients. In a small bowl, combine oil and salad dressing mix. Pour over cracker mixture, toss to coat evenly.
Transfer to four ungreased 15-in. x 10-in. x 1 in. baking pans. Bake at 250 degrees for 45 minutes, stirring every 15 minutes. Cool completely, stirring several times.
6 cups miniature pretzels
1 package (11 oz) miniature butter-flavored crackers
1 package (10 oz) Wheat Thins
1 package (9 1/4 oz) Cheese Nips
1 package (7 1/2 oz) nacho cheese Bugles
1 package (6 oz) miniature Parmesan fish-shaped cracker
1 cup mixed nuts OR peanuts
1 bottle (10 or 12 oz) butter flavored popcorn oil
2 envelopes ranch salad dressing mix
In a very large bowl, combine the first eight ingredients. In a small bowl, combine oil and salad dressing mix. Pour over cracker mixture, toss to coat evenly.
Transfer to four ungreased 15-in. x 10-in. x 1 in. baking pans. Bake at 250 degrees for 45 minutes, stirring every 15 minutes. Cool completely, stirring several times.
Turkey Croquettes
4 cups leftover turkey,diced
2 cups leftover stuffing
1 cup leftover gravy
1 cup leftover vegetables (peas, green beans, etc, optional)
1 cup leftover potatoes
1 egg
1 cup bread crumbs
1 tablespoon oil or butter
Put all ingredients except the bread crumbs in the bowl of a food processor. Pulse until the mixture is well mixed but not pureed. You want some texture. Shape the mixture into patties and coat with bread crumbs. Pan fry in a little oil or butter until heated through and nicely brown on both sides.
2 cups leftover stuffing
1 cup leftover gravy
1 cup leftover vegetables (peas, green beans, etc, optional)
1 cup leftover potatoes
1 egg
1 cup bread crumbs
1 tablespoon oil or butter
Put all ingredients except the bread crumbs in the bowl of a food processor. Pulse until the mixture is well mixed but not pureed. You want some texture. Shape the mixture into patties and coat with bread crumbs. Pan fry in a little oil or butter until heated through and nicely brown on both sides.
Friday, December 30, 2011
Honey Baked Ham
Baking Glaze
1 (5 pound) ready-to-eat ham
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cup butter
2 tablespoons Dijon mustard ( or Grey Poupon)
Directions
Preheat oven to 325 degrees F (165 degrees C).
Score ham, and stud with the whole cloves. Place ham in foil lined pan.
In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. ( During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.)
Carmelizing Glaze
1 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/8 teaspoon paprika
dash ground ginger
dash ground allspice
Rub on ham. Heat with cooking torch. Repeat 3-4 times.
1 (5 pound) ready-to-eat ham
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cup butter
2 tablespoons Dijon mustard ( or Grey Poupon)
Directions
Preheat oven to 325 degrees F (165 degrees C).
Score ham, and stud with the whole cloves. Place ham in foil lined pan.
In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. ( During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.)
Carmelizing Glaze
1 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/8 teaspoon paprika
dash ground ginger
dash ground allspice
Rub on ham. Heat with cooking torch. Repeat 3-4 times.
Saturday, December 24, 2011
Candy Cane Blossoms
1 bag Hershey's kisses brand Candy Cane Kisses
1/2 cup butter, softened
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 egg
2 cups all purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons milk
Red and green colored sugar
Preheat oven to 350 degrees. Remove wrappers from candies.
Beat butter, sugar, vanilla and egg in large bowl until well blended. Stir together flour, baking soda and salt; add alternating with milk to butter mixture, beating until well blended.
Shape cookies into 1 inch balls. Roll in red and/or green colored sugar. Place on ungreased cookie sheet.
Bake 8-10 minutes or until edges are lightly browned and cookies are set. Remove from oven; cool 2-3 minutes. Press candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.
Yields approximately 35 cookies.
1/2 cup butter, softened
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 egg
2 cups all purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons milk
Red and green colored sugar
Preheat oven to 350 degrees. Remove wrappers from candies.
Beat butter, sugar, vanilla and egg in large bowl until well blended. Stir together flour, baking soda and salt; add alternating with milk to butter mixture, beating until well blended.
Shape cookies into 1 inch balls. Roll in red and/or green colored sugar. Place on ungreased cookie sheet.
Bake 8-10 minutes or until edges are lightly browned and cookies are set. Remove from oven; cool 2-3 minutes. Press candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.
Yields approximately 35 cookies.
Rice Krispie Tassies
Mix together:
1/2 cup margarine
1/2 cup sugar
2 egg yolks
1 tsp almond extract
2 cups flour
Roll into balls and press into small cup pans (tin tart shells or mini muffin pans). Bake for 8-10 minutes at 400 degrees. Cool.
Mix together
1/2 cup margarine
1/3 cup light Karo syrup
1 cup powderd sugar
Bring to a boil. Add
1 cup chopped walnuts
1 cup rice krispies
Spoon into cooled shells. Add more rice krispies if needed.
Makes about 4 dozen
1/2 cup margarine
1/2 cup sugar
2 egg yolks
1 tsp almond extract
2 cups flour
Roll into balls and press into small cup pans (tin tart shells or mini muffin pans). Bake for 8-10 minutes at 400 degrees. Cool.
Mix together
1/2 cup margarine
1/3 cup light Karo syrup
1 cup powderd sugar
Bring to a boil. Add
1 cup chopped walnuts
1 cup rice krispies
Spoon into cooled shells. Add more rice krispies if needed.
Makes about 4 dozen
Potatoes Au Gratin
Ingredients:
3 cups diced cooked potatoes
6 tablespoons butter or margarine
3 tablespoons flour
1 1/2 cups milk
1 cup shredded cheddar cheese
salt and pepper
1 cup soft bread crumbs
Preparation:
Place potatoes in a shallow, broilerproof baking dish. In a saucepan over medium-low heat, melt 6 tablespoons butter. Remove 3 tablespoons of butter to a cup or bowl; set aside. To the remaining 3 tablespoons of butter in the saucepan, add flour. Stir to blend well; gradually stir in milk. Continue cooking, stirring constantly, until sauce is thick and smooth. Add cheese and continue stirring until cheese is melted. Pour sauce over potatoes in baking dish; mix gently. Place bread crumbs in a bowl; drizzle with remaining 3 tablespoons melted butter; toss to coat. Sprinkle buttered bread crumbs evenly over potatoes. Bake potatoes au gratin at 400° for about 15 minutes to heat through, then broil until golden brown. Recipe for potatoes au gratin serves 4.
3 cups diced cooked potatoes
6 tablespoons butter or margarine
3 tablespoons flour
1 1/2 cups milk
1 cup shredded cheddar cheese
salt and pepper
1 cup soft bread crumbs
Preparation:
Place potatoes in a shallow, broilerproof baking dish. In a saucepan over medium-low heat, melt 6 tablespoons butter. Remove 3 tablespoons of butter to a cup or bowl; set aside. To the remaining 3 tablespoons of butter in the saucepan, add flour. Stir to blend well; gradually stir in milk. Continue cooking, stirring constantly, until sauce is thick and smooth. Add cheese and continue stirring until cheese is melted. Pour sauce over potatoes in baking dish; mix gently. Place bread crumbs in a bowl; drizzle with remaining 3 tablespoons melted butter; toss to coat. Sprinkle buttered bread crumbs evenly over potatoes. Bake potatoes au gratin at 400° for about 15 minutes to heat through, then broil until golden brown. Recipe for potatoes au gratin serves 4.
Subscribe to:
Comments (Atom)