Anybody got a nice, simple ham glaze I can use on a canned ham?
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Anybody got a nice, simple ham glaze I can use on a canned ham?
1 cup yellow mustardQuote:
Originally posted by Gumball1960
Anybody got a nice, simple ham glaze I can use on a canned ham?
1 up brown sugar
whole cloves
mix the mustard and sugar - heat about three minutes in microwave
score the ham in a checkerboard pattern - about 1/4 inch deep. insert a whole clove at each corner of each square, cover with glaze. Bake as usual. OMG GOOD !!!
nite ;)
Crackle Toffee
60 to 70 saltines
1-1/2 cups (3 sticks) butter
1-1/2 cups dark brown sugar
1-1/2 teaspoons vanilla extract
4 cups (24 ounces) semisweet chocolate chips
2-1/2 cups chopped walnuts
Line a 10 x 15-inch baking pan with foil. Arrange the crackers in a single layer in the prepared pan, breaking the crackers as needed to cover the entire surface. Bring the butter and brown sugar to a boil in a saucepan over medium-high heat. Reduce the heat. Simmer for 3 minutes. Remove from the heat. Add the vanilla. Pour evenly over the crackers. Bake at 400 degrees for 5 minutes. Remove from the oven and turn off the oven. Sprinkle with chocolate chips and walnuts. Return to the oven. Let stand until the chocolate chips are melted. Spread evenly over the top using a knife or spatula. Let stand until cooled completely. Break into pieces and store in an airtight container.
YIELDS: About 5 dozen
Country Casserole
1 lb. hamburger
1/4 cup chopped onion
1 6oz. can tomato paste
1 8oz. can tomato Sauce
1 can corn
1 14 oz. can whole tomatoes
Salt, pepper, oregano, garlic powder
1 cup shredded mozzarella cheese
1 to 2 cups "cooked" egg noodles
In a skillet over medium heat, brown the hamburger and onion, season
to taste with the salt, pepper, oregano and garlic powder. Add canned
corn, tomato paste, tomato sauce and whole tomatoes, mix. Pour into
2 quart casserole dish, mix in the "cooked" egg noodles, top with
shredded mozzarella cheese. Bake in oven 30 minutes at 350 degrees.
Serve.
Potato and Parmesan Cake
• 2 tbsp. unsalted butter
• 1 tbsp. extra-virgin olive oil
• 1 lb. Yukon Gold potatoes
• Salt and freshly cracked black pepper to taste
• 1/4 c. (about 1 oz.) grated Parmesan cheese
Adjust the oven rack to the middle position and preheat the oven to 450 degrees.
In a large ovenproof nonstick skillet over low heat, melt the butter. Remove from the heat, add the oil and stir to combine. Set aside.
Peel the potatoes and thinly slice them (preferably using a mandoline). Transfer to a large bowl and toss with about 2 tablespoons of the butter-oil mixture. Season with salt and pepper to taste and toss again.
Heat the remaining 1 tablespoon butter-oil mixture in the skillet over medium-high heat. Spread one-third of the potatoes evenly in the skillet. Sprinkle the cheese over the potatoes remaining in the bowl and then spread the mixture evenly over the potatoes in the skillet. Using a spatula, press the potatoes firmly but gently. Cook for 3 minutes, then transfer the skillet to the oven and roast, uncovered, pressing the top of the potatoes occasionally with a spatula, until the potatoes are tender and the top is starting to brown, 20 to 25 minutes.
Place a platter or cutting board on top of the skillet and carefully but quickly invert the skillet onto the platter. Cut the potato cake into wedges and serve immediately.
:D
Lilly Salad
Salad
1 pound of miniature marshmallows
4 large oranges,peeled and cut into pieces
1 large can pineapple chunks,drained
Dressing
4 egg yolks
1 cup milk
1 cup pineapple juice
2 Tbsp. granulated sugar
2 Tbsp. flour
Whipped Cream
1 pint heavy cream
2 Tbsp. granulated sugar
In a large mixing bowl,mix the marshmallows and fruit.Set aside.Combine dressing ingredients in a medium saucepan,cook over medium heat.Cool.Add mixture to fruit.In a seperate bowl,beat cream and sugar to whipped consistency and fold into salad mixture.Place in serving bowl and let stand overnight in refrigerator.Salad will keep for several days.Makes 8-10 servings.
Pear Ginger Brunch Cake
Makes 1 (8-inch) cake.
• 2 fresh ripe pears
• 3 tbsp. butter
• 1/2 c. brown sugar
• 1 tsp. ginger
• 1 tsp. grated lemon peels
• 1 tsp. grated orange peel
• 1/4 c. melted vegetable shortening (or vegetable oil)
• 1 egg
• 1/2 c. milk
• 1 1/2 c. flour
• 1/2 c. sugar
• 3/4 tsp. salt
• 1 1/2 tsp. baking powder
Preheat oven to 350 degrees. Halve and core pears. Cut into wedges. Melt butter in the bottom of an 8-inch round cake pan. Arrange pear wedges over bottom of pan in a spiral design. Combine brown sugar, ginger and peels. Sprinkle half the mixture over the pears.
Beat together shortening, egg and milk. Sift together flour, sugar, salt and baking powder. Add to egg mixture, stirring just until blended. Spread batter over pears. Sprinkle remaining brown-sugar mixture over top of batter. Marble through batter with a knife. Bake for 25 to 30 minutes. Let stand 5 minutes before inverting cake onto a plate. Serve warm.
:D
ZUCCHINI CAKE
3 eggs 2tsp. vanilla
1 cup oil 1/2tsp.baking powder
2 cups sugar 3 cups flour
1 1/2 cups chopped nuts 1 tsp each, salt, soda, cinnamon
2 cups coarsely grated zucchini
sift dry ingredients, set aside mix eggs, oil, and sugar. add nuts (optional) add dry ingredients and mix well, then add zuchinni. taste and add more cinnamon if you like. grease and flour 2 bread pans... (don't skimp on the crisco or they wont come out of the pan easily) bake at 350 degrees for 50-60 minutes until done. Don't overbake. turn out from baking pans on rack to cool
PS. you can try adding less sugar and add more when you taste it for the cinnamon.
I add 2 (good) cups of zucchini. also, add more vanilla if you think it needs it after tasting.
I don't measure the nuts. I just chop some up and throw them in. but you can follow the recipe exactly if you like, it will probably taste the same, like I said, just don't overbake it. I start testing at 45 minutes.
What do you use when recipe calls for shortening
Thank you
I prefer to use "butter flavored" Crisco.Quote:
Originally posted by jocali
What do you use when recipe calls for shortening
Thank you
Energy Bars
2 1/2 cups Rice Krispies cereal
1-1 1/2 cups raisins
1 cup unsalted peanuts
1/2 stick margarine
1/2 cup peanut butter
1 (10 oz.) pkg. marshmallows
Combine oats, cereal, raisins and peanuts in a large bowl. Heat
margarine, peanut butter and marshmallows in a Teflon pan until
melted. Pour melted contents over dry ingredients; mix quickly.
Spread onto lightly buttered cookie sheet. Cool and cut into bars.
Wrap in individual waxed paper.
=============================
Health Candy
Ingredients:
3 cup corn bran cereal
1 cup oats (quick or old fashioned)
1 cup chopped nuts (peanuts, pecans, sunflower, any nuts)
1 tsp. cinnamon
1/2 cup butter
1/3 cup honey
1/4 cup brown sugar
Preheat oven 325 degrees. Combine cereal, oats, nuts, salt and
cinnamon. In small saucepan combine butter, honey and brown sugar.
Cook over low heat until butter melts and ingredients well blended.
Pour over cereal mixture, mix until well coated. Spread onto 15x10
pan. Bake 20-25 minutes until golden brown, stir occasionally. Stir
in 1/4 cup raisins if desired, then put on wax paper to cool. Store
in tightly covered container in cool place
SOURCE: Recipe provided by Nancy's Kitchen
www.nancyskitchen.com