Baked Ham with Glaze
Potato Casserole
Potato Casserole
Do Ahead Spinach Casserole
Overnight Cole Slaw
Three Bean Salad
Red Lobster Biscuits
Frozen Toffee Dessert or Apple Pies Squares or Strawberry Torte
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Baked Ham With Glaze
You can score a "bone in" ham by cutting through the rind at one inch intervals, 1/2 inch deep, one way then again cutting across the ham in the opposite direction so that diamond shaped 'squares' are produced. For a fancy presentation, you can cover the ham with pineapple rings with a maraschino cherries in the center of each ring, secured with toothpicks and insert a whole clove into each 'diamond'. You may have to use the tip of a knife to make a small whole to insert each clove.
Baste ham while cooking with a mixture of
1/2 c. brown sugar
1 tsp. powdered mustard
pinch of allspice
pineapple juice to make the above a liquid
then decorate with:
1 large can pineapple rings
whole cloves
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Potato Casserole
1 cup sour cream
1 can cream of mushroom soup
1/4 cup butter
1/2 cup green onions -- sliced
1 1/2 cups cheddar cheese -- shredded
3 pounds potatoes cooked -- peeled and cubed
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup bread crumbs
Mix sour cream, soup, butter, green onions and 1 cup cheese in a greased deep 3-quart casserole. Gently stir in potatoes, salt and pepper. Top with remaining cheese and the bread crumbs. Bake in a 350* oven for 1 hour, or until bubbling hot. NOTES : You can put this together the day before and heat just before your dinner.
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Do Ahead Spinach Casserole
Make this the day before, then bake when needed
6 pkg. (10 oz.) frozen chopped spinach, cooked and drained
1 lb. Jack cheese, grated
3 cans cream of mushroom soup, undiluted
2 eggs, beaten
Mix all ingredients and pour into ungreased casserole (12 x 9-inches). Let mixture marinate overnight. Bake uncovered in 350 degrees oven for 30 minutes or until bubbly.
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Overnight Cole Slaw
1 med. head cabbage, (12 cups shredded)
1 green bell pepper, chopped
1 med. red onion, chopped
2 carrots, shredded
1 cup sugar
DRESSING:
2 tsp. sugar
1 tsp. dry mustard
1 tsp. celery seed
1 tsp. salt
1 cup vinegar
3/4 cup vegetable oil
In large bowl, combine cabbage, pepper, onion, carrot and 1 cup sugar. Mix. In a saucepan, combine dressing ingredients and bring to a boil. Remove from heat and immediately pour over veggies, stirring to cover evenly. Cover and refrigerate overnight. Stir well before serving. About 12 servings.
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Three Bean Salad
1 can cut green beans
1 can lima beans
1 can kidney beans
1 can cut yellow beans
1 onion -- sliced
1/3 cup sugar
1/3 cup vinegar
1/3 cup oil
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon tarragon
1/4 teaspoon basil
Combine beans and onions. Mix all other ingredients together and pour over beans. Chill several hours or overnight. Serves 8. Notes ... you can add a green pepper to this salad.
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Red Lobster Biscuits
1 tsp Garlic salt or powder
1 Tbsp Parsley flakes
1 tsp Italian seasonings
5 lb Bisquick
44 oz Water, cold (5 1/2 c.)
1 lb Cheddar, sharp -- grated
1/2 c Butter
Preheat oven to 450 degrees. Mix Bisquick, water and cheese. Drop by large spoonfuls onto greased baking sheet. Bake for 8-10 minutes. After baking, (while hot) brush on melted butter or margarine mixed with garlic powder, parsley flakes and Italian seasoning. (Amounts will vary by the size batch you make, but a little goes a long way.) Serve hot. Makes 60.
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Frozen Toffee Dessert
2 cups graham cracker crumbs
1 cup soda cracker crumbs
1/2 cup melted butter or margarine
2 small packages instant vanilla pudding
1 quart vanilla ice cream, softened
2 cups milk
1 ( 9 oz.) whipped topping
3 bars Butterfingers Candy ( frozen)
2 bananas, if desired
Mix both types of crackers with melted butter. Spread 2/3 crumb mixture in 9 x 13 inch pan. Chill in freezer. Mix pudding and milk well, add banana and ice cream. Spread over chilled crumbs. Return to freezer. Put whipped topping on top. Crush frozen Butterfingers. Add to remaining 1/3 crumb mixture and spread over top. Put in freezer. Set out 15 - 30 minutes before serving.
Apple Pie Squares
2 1/2 cups flour
1 teaspoon salt
1 cup shortening
1 egg (separated)
1 cup cornflakes cereal, crushed
8 cups tart apples, pared and sliced thin
1/2 cup water
1 cup sugar
2 to 3 teaspoons cinnamon
Topping:
1 cup confectioners sugar
3 to 4 teaspoons milk
Combine flour and salt. Cut in shortening. Beat egg yolks with ½ cup water mixing well. Stir egg mixture into flour mixture. Divide into two halves. Roll half dough on floured surface to 17 x 12 inch rectangle. Fit into of 15 1/2 by 10 1/2 inch pan. Sprinkle cornflakes over dough. Top with apples. Combine sugar and cinnamon. Sprinkle on top. Roll remaining dough to 15 1/2 by 10 1/2 inch rectangle. Place over apples. Seal edges. Cut slits in top. Beat egg whites until frothy. Brush on crust. Bake at 375 degrees for 50 minutes. Topping, combine confectioners' sugar with milk. Drizzle top. Cut into bars or squares. Yield 12 servings or 3 dozen bars. Variation: Italian Prune Plums, cut in half, may be used in place of the apple! Pastry is easy to make in a food processor.
Strawberry Bavarian Torte
1 pkg. strawberry jello (6 oz.)
1 c. boiling water
2 qt.. fresh strawberries -- sliced
1 c. heavy cream -- whipped
1 sponge cake -- cubed
Additional whipped cream and whole berries
In a bowl, dissolve gelatin in water. Add berries, allow to thicken partially. Fold in whipped cream, then fold in cake cubes, stirring until well coated. Spread into a greased springform pan. Cover and chill overnight. Remove from pan and place on torte plate. Frost with whipped cream and garnish with berries. Make this the day before.
