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A VERY MERRY CHRISTMAS & A BRIGHT BLESSED NEW YEAR !!!
May The Blessings Of The Lord Be With You !!!!!!!!!!!
Cherry-Glazed Ham
1 10-pound fully cooked whole ham
1 cup Smucker's Cherry Preserves
1/4 cup red wine vinegar
2 tablespoons light corn syrup
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/3 cup toasted slivered almonds
3 tablespoons water
1 cup Smucker's Cherry Preserves
1/4 cup red wine vinegar
2 tablespoons light corn syrup
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/3 cup toasted slivered almonds
3 tablespoons water
Place ham on a rack in a shallow baking pan. Bake, uncovered, in a 325° F oven about 1-1/2 hours (or until thermometer registers 140° F). Meanwhile, in a saucepan combine the cherry preserves, vinegar, corn syrup, and spices. Cook and stir until boiling. Reduce heat; simmer two minutes. Stir in almonds. Remove from heat. Set aside 3/4 cup of the glaze. About 15 minutes before the ham is done, spoon some of the remaining glaze over the ham, basting occasionally. Remove from oven; place on a heated serving platter. Stir the water into the reserved 3/4-cup glaze; heat and serve along with the ham.
Makes 10 to 12 servings.
Quinoa (or Buckwheat) Stuffed Peppers
2 cups cooked quinoa or buckwheat
1 medium onion, chopped fine
4-6 cloves garlic, chopped fine
2 stalks celery, chopped fine
1 lb. Greens such as kale, parboiled 5 minutes, chopped
6 red peppers, seeded and parboiled 5 minutes
1 tsp sea salt or to taste
3/4 tsp pepper
2 Tbsp dried sweet basil
2 Tbsp paprika
1 medium onion, chopped fine
4-6 cloves garlic, chopped fine
2 stalks celery, chopped fine
1 lb. Greens such as kale, parboiled 5 minutes, chopped
6 red peppers, seeded and parboiled 5 minutes
1 tsp sea salt or to taste
3/4 tsp pepper
2 Tbsp dried sweet basil
2 Tbsp paprika
Saute onion in oil or ghee and seasonings until translucent. Add celery, garlic, and kale, cook until tender. Taste mixture and adjust seasonings. Stuff red peppers with quinoa mixture. Bake at 350 F degrees in oiled casserole for 45 minutes.
Note: to cook quinoa, rinse quinoa several minutes in a strainer. Cook just like rice, using two-to-one ratio of water to grain, and a pinch of sea salt...
Butternut Squash Soup with Sage
Ingredients:
1 tbsp. vegetable oil
2 1/2 lb. butternut squash, peeled and seeded and cut into 1" cubes
2 medium Granny Smith apples, cored and sliced
1 large onion, chopped
1 tbsp. sugar
1 tsp. ground coriander
1/4 tsp. cayenne pepper
3 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
1 tbsp. butter OR margarine
12 fresh sage leaves
Directions:
HEAT oil in saucepot over medium heat. Add squash, apples and onion and cook until almost tender. Stir in sugar, coriander and red pepper. Cook and stir 2 min.ADD broth. Heat to a boil. Cook over low heat 10 min. or until squash is tender.PLACE cooked squash mixture in food processor, using a slotted spoon. Cover and blend until smooth, adding enough cooking liquid to make soup of desired consistency.HEAT butter in small skillet. Add sage and cook until crisp. Remove and drain on paper towels. Reserve butter in skillet. Divide soup among 4 bowls. Drizzle each with sage butter and garnish with fried sage leaves.
Ingredients:
1 tbsp. vegetable oil
2 1/2 lb. butternut squash, peeled and seeded and cut into 1" cubes
2 medium Granny Smith apples, cored and sliced
1 large onion, chopped
1 tbsp. sugar
1 tsp. ground coriander
1/4 tsp. cayenne pepper
3 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
1 tbsp. butter OR margarine
12 fresh sage leaves
2 1/2 lb. butternut squash, peeled and seeded and cut into 1" cubes
2 medium Granny Smith apples, cored and sliced
1 large onion, chopped
1 tbsp. sugar
1 tsp. ground coriander
1/4 tsp. cayenne pepper
3 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
1 tbsp. butter OR margarine
12 fresh sage leaves
Directions:
HEAT oil in saucepot over medium heat. Add squash, apples and onion and cook until almost tender. Stir in sugar, coriander and red pepper. Cook and stir 2 min.
ADD broth. Heat to a boil. Cook over low heat 10 min. or until squash is tender.
PLACE cooked squash mixture in food processor, using a slotted spoon. Cover and blend until smooth, adding enough cooking liquid to make soup of desired consistency.
HEAT butter in small skillet. Add sage and cook until crisp. Remove and drain on paper towels. Reserve butter in skillet. Divide soup among 4 bowls. Drizzle each with sage butter and garnish with fried sage leaves.
mushroom-onion focaccia
Ingredients
- 1 tsp olive oil
- 1 medium onion(s), chopped
- 2 medium garlic clove(s), finely chopped
- 8 oz portobello mushroom(s), caps, sliced
- 2 Tbsp sherry cooking wine
- 1 Tbsp thyme, chopped
- 16 1/3 oz refrigerated buttermilk biscuit dough
Instructions
- Preheat oven to 375ºF.
- Heat oil over medium-high heat in a large skillet;
- add onions and garlic and sauté 1 minute.
- Add mushrooms and sauté 3 minutes;
- add sherry and thyme and sauté until mushrooms
- and onions are tender, about 2 minutes more.
- Meanwhile, mold biscuits into a 12-inch circle
- on a cookie sheet. Press seams together to make
- sure there are no holes; spread mushroom mixture
- evenly over dough.
- Bake until golden brown, about 15 minutes.
- Cut into 8 slices and serve.
Potato/Spinach Casserole
- 6 to 8 large potatoes, peeled, cooked and mashed
- 1 cup (8 ounces) sour cream
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 2 tablespoons chopped chives or green onion tops
- 1/4 cup butter or margarine
- 1 pkg. (10 ounces) frozen chopped spinach, thawed and well drained by squeezing
- 1 cup (4 ounces) shredded cheddar cheese
In a large bowl, combine all ingredients except cheddar cheese. Spoon into a greased two quart casserole.
Bake, uncovered, at 400° for 15 minutes (or until bubbly). Top with cheese and bake 5 minutes longer.
Sweet-Orange Roasted Baby Carrots
Ingredients
- 1 pound baby carrots
- 1 tsp orange zest, freshly grated
- 1/2 cup orange juice, fresh
- 2 tsp canola oil
- 1/4 tsp table salt
- 1/8 tsp ground cinnamon
Instructions
- Preheat oven to 400°F. Toss all ingredients
- together in a 13 X 9-inch baking pan
- until well-coated. Cover with foil and bake,
- shaking pan once to toss, until carrots are
- crisp-tender, about 30 to 35 minutes.
- Uncover pan and roast until carrots are
- tender and most of the liquid has evaporated,
- about 8 to 10 minutes more.
