Ingredients
6 cups chicken stock
2 cups broccoli florets
Salt and pepper to taste
1/4 cup onion, diced
2 garlic cloves, minced
1 Tbsp. red pepper, diced
1/2 cup cooked bacon, diced
1/2 cup heavy cream
1/4 cup cheddar cheese
1/4 cup cornstarch
1/4 cup water
Directions
Bring chicken stock to simmer add onions, garlic and salt and pepper to taste.
Place broccoli florets in strainer, place into boiling stock and poach until tender.
Cool florets and place them aside to garnish soup. Add to stock pepper, bacon and heavy cream.
Add slurry mixture, cornstarch and water until medium consistency.
Add broccoli and cheddar cheese.
Serve with fresh herb breads, croutons or Texas toast.
INGREDIENTS:
1/2 cup peach or apricot preserves
1/2 cup honey
1 tablespoon cornstarch
3 tablespoons lemon juice
1/4 teaspoon ground cloves
DIRECTIONS:
Combine all ham glaze ingredients in a saucepan over medium
heat.
Heat, stirring constantly, until thickened and bubbly.
Spoon ham glaze over ham and baste during last 30 minutes of
baking.
Makes 1 cup of ham glaze.
Preheat oven to 325 degrees
12 to 14 pound smoked ( shank or butt )
whole cloves
1 12 ounce can soda, cola or a lemon lime (I prefer the cola)
1 cup brown sugar
1 20 ounce pineapple, sliced, reserve juice
1/4 cup maraschion juice
maraschino cherries
Remove skin ( or rind, if you prefer ), score the ham, ( fat side up ) so it looks like diamonds.
Push a whole clove into the ham where ever the crosses meet.
Place pineapple rings on ham (arrange them to your liking), toothpick them in place to keep them from sliding. Put a maraschino in the center of each pineapple slice, again use toothpicks to hold them in place to keep them from falling off.
In a large bowl, mix soda, brown sugar, reserved pineapple juice and maraschion juice. Mix well.
Spray a roasting pan with non - stick cooking spray ( really helps on the clean up ).
Place your ham in center of the roasting pan.
Pour the cola mixture over the ham.
Cover ham and pan with foil, being careful not to rest foil on the ham.
Bake for 12 -15 minutes per pound, about 3 hours. Baste the ham about every 1/2 hour to 45 minutes.
If liquid seems to be cooking up to quick add another can of soda or just some water, so you have something to baste with.
An internal thermometer should read 130 degrees when ham is done. Remove foil the last 15 to 20 minutes to let it brown.
Let rest for 15 minutes, removing cherries and pineapple slices. If sliced before the rest period, the juices will run out. Result a very dry ham.
Slice and arrange on serving platter.
Serve with Raisin Sauce ( see below ) or plain.
Put cherries and the sliced pineapple in a dish to have with the ham.
1 cup raisins
1 1/2 cups water
1/2 cup brown sugar
1 1/2 Tbls. lemon juice
3 Tbls. corn starch
Cook over medium heat till thick like gravy. Pour over baked ham or place in a gravy bowl and let people serve themselves.
Preheat oven at 350 degrees
1 1 pound can ( 2 cups ) cream style corn
1 cup milk
1 egg, well beaten
1 cup cracker crumbs
1/4 cup minced onion ( or chopped very fine )
3/4 teas. salt ( optional )
1/2 cup buttered cracker crumbs ( optional )
Heat corn and milk, do NOT BOIL! Gradually stir in egg.
Mix in next 3 ingredients and a dash of pepper. Mixing well.
Pour into a greased 8 inch round baking dish.
**OR**
Beat the egg, well. Add can of corn, minced onion, salt and milk, stirring well. Then add cracker crumbs and mix well. Pour into your greased baking dish and proceed as above.
Bake at 350 for 20 minutes.
Serves 6
I have doubled and even trippled this recipe for a large gathering or to take to a covered dish dinner.
Preheat oven at 250 degrees.
1 pound nuts ( pecans or walnuts )
1 egg white
1 Tbls. water
1 cup sugar ( white )
1 tsp. cinnamon
1/4 tsp. all spice
1/2 cup magarine
In a medium size bowl, beat egg white until frothy ( foamy ). Add water, sugar and spices.
Melt the margarine in a 9 x 12 inch baking pan, in the preheated 250 degree oven.
While margarine is melting, pour the nuts into the bowl with the egg mixture, mixing well.
Then pour into pan, spread nuts out in a single layer ( or close to it ).
Bake for 1 to 1 1/2 hours, stirring every 15 minutes.
Spread out on paper towels to cool after removing from oven.
Ingredients:
HOT DOGS
all meat, beef, cheese filled, bun length, fat, skinny which ever you prefer.
Grill with hot coals. Arrange hot dogs on grill rack, turning as they get the grill marks on them, watch closely as hot dogs tend to burn fast.
Hot dog buns, ketchup, mustard, relish, chopped onions, mayonaisse, chili, cole slaw or anything else you enjoy eating on your hot dogs.
INGREDIENTS:
16 ounces pasta (elbow, shells, corkscrews, bows)
Cooked according to package directions. Drained and put in cold water to cool.
1/2 bottle salad seasoning (Mrs. Dash or Salad Supreme)
1 lg. bottle Catalina or Creamy Italian dressing
1 medium tomato, diced
1 green pepper, top, seeds and ribs removed, diced
1 small onion, diced
1 or 2 small carrots, diced small
1 or 2 ribs celery, diced
cube cheese, optional
OR
1 medium tomato, diced
1 can each: corn, peas, french style green beans, drained well
1 small can sliced black olives, drained
cube cheese, optional
DIRECTIONS:
Drain pasta well, add 1/2 bottle salad mix. Mix well, refrigerate, while preparing veggies.
Add veggies to pasta and salad mix, mixing well. Pour Catalina or Creamy Italian dressing over all and mix well. Refrigerate for 2 hours or over night.
2 medium cucumbers, peeled and sliced thin
1 small onion, peeled and sliced very this
1 16 ounce container sour cream (low fat or fat free can be used)
salt & pepper to taste
1/2 Cup sugar
DIRECTIONS:
Put sour cream in large bowl, stir in sugar, salt and pepper. Set aside to blend flavors while you peel and slice cucumbers and onion.
Add cucumbers and onion (seperating onion up into rings) mix well with the sour cream mixture.
Refrigerate for 2 hours or over night.
ONION DIP
INGREDIENTS:
1 16 ounce container sour cream
1 package onion soup mix
DIRECTIONS:
Mix onion soup mix into sour cream and refrigerate to blend flavors.
BEAN DIP
INGREDIENTS:
1 can refried beans
1/2 Cup sour cream
1/2 Cup (about) picante sauce
DIRECTIONS:
Mix all ingredients, until well blended. Refrigerate to blend flavors
Assorted Chips
Preheat oven at 350 degrees.
9 X 13 inch cake pan, sprayed with non - stick cooking spray.
CAKE INGREDIENTS:
1 package yellow cake mix
1 can (11 ounce) mandarin oranges, undrained
1 stick margarine or butter, melted
1/4 Cup oil
4 large eggs
DIRECTIONS:
Put cake mix, mandarin oranges with juice, melted butter, oil and eggs in large mixing bowl.
Mix on LOW speed for about 1 minute, scraping down sides of bowl. Increase mixer to MEDIUM beat for 2 to 3 minutes, scraping the sides of the bowl. Making sure that all is mixed well and the oranges are broken up in the batter.
Pour batter into prepared pan. Spreading evenly.
Bake for 35 to 38 minutes. Rotating pan after 15 minutes. Watch cake closely after 30 minutes, making sure it is cooking evenly and not getting to brown. It sound have a nice light tan color when finished. OVENS VARY, SO WATCH CLOSELY.
Cool on wire rack.
While still warn, poke holds in cake all over with toothpick or wooden skewer. Pour reserved pineapple juice (see below) over cake. So that the cake soaks up all the juice.
FROSTING INGREDIENTS:
1 12 ounce container whipped topping, thawed
1 can ( 8 ounce) crushed pineapple, drained and reserved.
1 small box (3.4 ounces) instant pudding (vanilla or french vanilla)
Put thawed whipped topping in a large mixing bowl, sprinkle the pudding mix over top, add crushed pineapple. Mixing well, until pudding mix is dissolved.
Refrigerate until cake is cooled completely.
Spread the frosting on the completely cooled cake.
Store the cake in the refrigerator, loosely coved with waxed paper.
If it lasts that long.
Links to other sites on the Web
THE KITCHEN
*RECIPES 1*
*RECIPES Page 2*
*HOUSEHOLD/COOKING HINTS*
*DO YOU HAVE A HINT TO SHARE? EMAIL IT TO ME, THANKS!*
SUGAR FREE Recipes
CHECK HERE FOR RECIPES YOU MIGHT HAVE MISSED !
*RECIPE ARCHIVES*
*RECIPE ARCHIVES PAGE 2*
*SUGAR FREE ARCHIVES*
*SUGAR FREE ARCHIVES page 2*
*RECIPE ARCHIVES PAGE 3*
*SUGAR FREE ARCHIVES PAGE 3*
**STILL UNDER CONSTRUCTION**
*CONVERSION CHARTS*
***NEW***
NEW RECIPES
*RECIPE ARCHIVES PAGE 4*
*MORE RECIPES 2*
*JULY 4TH RECIPES*
Get your own Free Home Page