Mama Mangia
Super Moderator
Pick one of each for a meal:
Back Country Ham Slice
2 pounds ham slices -- 3/4 inch thick
3/8 cup fat
1/4 cup prrectionsepared mustard
1/2 cup brown sugar
1 teaspoon salt
2 teaspoons paprika
1 cup water
Fry ham in fat. Remove ham slice from skillet. Pour all the other ingredients into skillet, cook 5 minutes, place ham slice(s) back into sauce and cook for 5 minutes more. Serve.
BAKED HAM IN FOIL
Pour 1/2 cup water in Crock-Pot.
Wrap precooked 3 to 4 pound ham in foil, place in Crock-Pot. Cover and cook on High 1 hour, then Low 6 to 7 hours or until ham is hot. If desired, sprinkle ham with liquid smoke before wrapping in foil.
If cooking larger ham, cook 1 hour on high then low 8 to 10 hours.
Baked Smoked Ham
Serves 8 to 12 as a main dish, lunch, or snack
1 large smoked ham, about 12 to 18 pounds
whole cloves
3 cups pineapple juice
1 pound dark brown sugar
One 16-ounce bottle dark corn syrup
Preheat the oven to 325° F.
Place the ham in a shallow roasting pan. Score the fat and stud it completely with cloves. Pour the pineapple juice over the ham and bake for 12 minutes per pound.
After 1 1/2 hours, remove the ham from the oven and carefully pat the brown sugar on top, completely covering the top of the ham. Gently pour the corn syrup over the ham, being careful not to disturb the sugar covering. Continue baking, basting every 15 minutes.
When the ham has baked its allotted time, remove it from oven and continue basting until it is cooled-this gives it a beautiful glaze. The remaining syrup can be used again over a side dish such as yams, butternut squash, or sweet potatoes if you are serving the ham hot as a main dish. Otherwise, it can be left on the sideboard or kitchen counter at room temperature during the day for snacking purposes, then stored in the refrigerator for several days.
FESTIVE BAKED HAM
1 cup apple cider
1/2 cup water
1 (5 pound) uncooked ham half
12 whole cloves
1 cup firmly packed brown sugar
1 (21 ounce) can cherry pie filling
1/2 cup raisins
1/2 cup orange juice
Combine apple cider and water in a saucepan; bring to a boil. Set
aside.
Remove skin from the ham. Place the ham, fat side up, on a cutting
board; score fat in a diamond design, and stud with cloves. Place the
ham in a shallow baking pan, fat side up; then coat top with brown
sugar. Insert meat thermometer, making sure it does not touch fat or
bone. Bake, uncovered, at 325 degrees F about 2 hours (22 to 25
minutes per pound) or until meat thermometer registers 160 degrees F,
basting every 30 minutes with cider mixture.
Sauce: Combine remaining ingredients in a saucepan; bring to a boil.
Serve sauce with sliced ham.
Yield: 10 servings
HONEY-ORANGE GLAZED HAM
1 8 pound fully-cooked whole boneless ham
2 tablespoons orange juice
1 cup honey
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1. For glaze, in a small bowl combine orange juice, honey, cinnamon and cloves; mix well.
2. Place ham on rack in a shallow roasting pan. Insert meat thermometer in thickest part of ham. Bake, uncovered, in a 325ºF oven for 1 1/2 to 2 hours or until meat thermometer registers 135 to 140ºF, basting with the honey glaze during the last 45 minutes of baking.
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OVEN ROASTED POTATOES
SERVES 4
4 lg. potatoes, wedged
Drizzle with olive oil. Sprinkle with garlic, Italian seasoning, salt and pepper. Roast on greased sheet at 450* F. 30 minutes or until tender and golden brown.
CAULIFLOWER-POTATO MASH
1 bag (1 oz.) cauliflower florets
1 med. potato, cut in 1 ½-inch chunks
¼ c. milk
2 t. butter
Salt and pepper
Bring potato and cauliflower to boil; cover and boil 8 to 10 minutes until tender. Drain; return to pot. Add remaining ingredients; mash. Serve hot.
MASHED POTATOES
SERVES 12
3 lb. Potatoes, peeled
1 t. salt
½ c. milk
1/3 c. chopped green onion
1 pkg. (8 oz.) cream cheese
¼ c. butter
½ c. sour cream
2 eggs, beaten
Preheat oven to 350* F. Grease a 2-qt. casserole. Bring potatoes and salt to a boil; reduce heat and simmer, uncovered until tender; drain. Add milk; beat until smooth. Add onions. Beat cream cheese, butter and sour cream until creamy. Add eggs; beat until well blended. Fold into potatoes. Spoon into casserole and bake 45 minutes or until golden and knife inserted in center comes out clean.
Scalloped Potatoes
1/4 cup butter or margarine
1/4 cup all-purpose flour
3 cups milk
1 (10-ounce) block Cheddar cheese....shredded or use Velvette cheese
3/4 cup chopped onions
salt and pepper to taste
1 tsp. garlic powder
4 pounds potatoes.....thinly sliced
1 1/2 cups soft breadcrumbs
1/4 cup butter or margarine.... melted
1/4 cup grated Romano cheese
Melt 1/4 cup butter in a large saucepan over medium heat.
Whisk in flour-cook-whisking constantly....2 to 3 minutes or until flour is lightly browned.
Whisk milk into butter mixture; bring to a boil. Reduce heat...simmer 6 minutes or until thickened.
Stir in Cheddar cheese and next 3 ingredients, stirring until cheese melts.
Spread 1/4 cup cheese sauce evenly in a lightly greased 13- x 9-inch baking dish. Layer half of potatoes over sauce; top with half of remaining cheese sauce. Repeat with remaining potatoes and cheese sauce.
Bake at 325°, covered, 1 1/2 to 2 hours.
Stir together breadcrumbs, melted butter, and Parmesan cheese; spread evenly over potatoes. Bake, uncovered, 20 to 30 more minutes or until potatoes are tender.
8 to 10 servings
SWEET POTATO CRUNCH
3 c. mashed sweet potato
1/2 c. sugar
1 stick margarine
2 eggs, beaten
1 t. vanilla
1/3 c. milk
1 t. cinnamon
1 t. nutmeg
Peel, slice, boil and mash the potatoes OR heat canned sweet potatoes. Pour off liquid and mix all ingredients. Cook over medium heat until bubbly. Place mixture in a 3-quart casserole dish.
TOPPING:
1/3 c. margarine
1 c. plain flour
1 c. light brown sugar
1 c. chopped nuts
Melt margarine in a medium skillet. Add remaining ingredients and stir until coated with oil. Put this on top of potato mixture and bake 30 minutes at 350* F.
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Wild West Corn
8-oz. pkg. cream cheese
1/2 cup milk
4 oz. can green chilies, diced
1 tsp. salt
2-oz jar pimentos, drained
2 cans whole kernel corn, drained
Melt cream cheese and milk, stirring constantly. Add remaining ingredients. Pour into buttered 1-1/2 qt. casserole. Bake at 350 degrees for 30 minutes uncovered.
CREAMED CORN
2 (15 oz) cans whole kernel corn, drained
2 Tblsps butter or margarine
2 Tblsps flour
1/4 tsp salt
1 cup milk
1 cup cheddar cheese, shredded
Pour corn into a medium size baking dish. In a small saucepan, melt butter, mix in flour add milk and mix well to make a white sauce. Remove from heat when thickened. Add this and cheese to corn in baking dish and mix well. Cover and bake in 350 degree F oven for about 20 minutes.
Country Style Peas Recipe
Serves/Makes: 6
* 8 slices bacon
* 1/2 cup chopped onion
* 1/2 cup chopped green pepper
* 2 cans (12 oz. ea) green peas
* 1/4 cup parsley, chopped
* Salt and pepper to taste
* 1 teaspoon sugar
Fry bacon, crumble, and set aside. Reserve 2 tbsp. bacon drippings. Saute onions and green peppers in drippings until soft. Add remaining ingredients except bacon; cover and cook over low heat 5 min., stirring occasionally. Crumble bacon on top.
Creamed Peas
Serves/Makes: 4
* 2 tablespoons butter
* 2 tablespoons flour
* 1 cup milk
* Season to taste.
* 1 can peas (drained) or package frozen baby peas,
Melt 2 tablespoons butter over low heat. Add flour. Add and blend over low heat for 3-5 minutes Stir milk in slowly
Cook and stir the sauce with a wire wisk or wooden spoon until thickened and smooth. Season to taste. Stir in peas I use either drained can peas or frozen baby peas, both are good.
Buttered Carrots & Green Pepper Strips
Yield: 4 servings
1/2 pound carrots, thinly sliced (approximately 1 1/2 cups)
1 medium green bell pepper, cut in julienne strips (approximately 3/4 cup)
2 tablespoons butter
2 teaspoons grated Parmesan cheese
Cook carrots, covered, in 1 inch boiling salted water in large saucepan 5 to 8 minutes or until tender. Add bell pepper during last 2 minutes of cooking. Drain; toss with butter and cheese. Serve immediately.
HONEYED CARROTS
3 T. butter
4 C. sliced carrots
3 T. orange juice
1 1/2 tsp. salt
1/4 ginger
4 T. honey
Combine all ingredients in a saucepan. Cover and cook over low
heat 25 minutes, stirring occasionally.
Serves 6.
Back Country Ham Slice
2 pounds ham slices -- 3/4 inch thick
3/8 cup fat
1/4 cup prrectionsepared mustard
1/2 cup brown sugar
1 teaspoon salt
2 teaspoons paprika
1 cup water
Fry ham in fat. Remove ham slice from skillet. Pour all the other ingredients into skillet, cook 5 minutes, place ham slice(s) back into sauce and cook for 5 minutes more. Serve.
BAKED HAM IN FOIL
Pour 1/2 cup water in Crock-Pot.
Wrap precooked 3 to 4 pound ham in foil, place in Crock-Pot. Cover and cook on High 1 hour, then Low 6 to 7 hours or until ham is hot. If desired, sprinkle ham with liquid smoke before wrapping in foil.
If cooking larger ham, cook 1 hour on high then low 8 to 10 hours.
Baked Smoked Ham
Serves 8 to 12 as a main dish, lunch, or snack
1 large smoked ham, about 12 to 18 pounds
whole cloves
3 cups pineapple juice
1 pound dark brown sugar
One 16-ounce bottle dark corn syrup
Preheat the oven to 325° F.
Place the ham in a shallow roasting pan. Score the fat and stud it completely with cloves. Pour the pineapple juice over the ham and bake for 12 minutes per pound.
After 1 1/2 hours, remove the ham from the oven and carefully pat the brown sugar on top, completely covering the top of the ham. Gently pour the corn syrup over the ham, being careful not to disturb the sugar covering. Continue baking, basting every 15 minutes.
When the ham has baked its allotted time, remove it from oven and continue basting until it is cooled-this gives it a beautiful glaze. The remaining syrup can be used again over a side dish such as yams, butternut squash, or sweet potatoes if you are serving the ham hot as a main dish. Otherwise, it can be left on the sideboard or kitchen counter at room temperature during the day for snacking purposes, then stored in the refrigerator for several days.
FESTIVE BAKED HAM
1 cup apple cider
1/2 cup water
1 (5 pound) uncooked ham half
12 whole cloves
1 cup firmly packed brown sugar
1 (21 ounce) can cherry pie filling
1/2 cup raisins
1/2 cup orange juice
Combine apple cider and water in a saucepan; bring to a boil. Set
aside.
Remove skin from the ham. Place the ham, fat side up, on a cutting
board; score fat in a diamond design, and stud with cloves. Place the
ham in a shallow baking pan, fat side up; then coat top with brown
sugar. Insert meat thermometer, making sure it does not touch fat or
bone. Bake, uncovered, at 325 degrees F about 2 hours (22 to 25
minutes per pound) or until meat thermometer registers 160 degrees F,
basting every 30 minutes with cider mixture.
Sauce: Combine remaining ingredients in a saucepan; bring to a boil.
Serve sauce with sliced ham.
Yield: 10 servings
HONEY-ORANGE GLAZED HAM
1 8 pound fully-cooked whole boneless ham
2 tablespoons orange juice
1 cup honey
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1. For glaze, in a small bowl combine orange juice, honey, cinnamon and cloves; mix well.
2. Place ham on rack in a shallow roasting pan. Insert meat thermometer in thickest part of ham. Bake, uncovered, in a 325ºF oven for 1 1/2 to 2 hours or until meat thermometer registers 135 to 140ºF, basting with the honey glaze during the last 45 minutes of baking.
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OVEN ROASTED POTATOES
SERVES 4
4 lg. potatoes, wedged
Drizzle with olive oil. Sprinkle with garlic, Italian seasoning, salt and pepper. Roast on greased sheet at 450* F. 30 minutes or until tender and golden brown.
CAULIFLOWER-POTATO MASH
1 bag (1 oz.) cauliflower florets
1 med. potato, cut in 1 ½-inch chunks
¼ c. milk
2 t. butter
Salt and pepper
Bring potato and cauliflower to boil; cover and boil 8 to 10 minutes until tender. Drain; return to pot. Add remaining ingredients; mash. Serve hot.
MASHED POTATOES
SERVES 12
3 lb. Potatoes, peeled
1 t. salt
½ c. milk
1/3 c. chopped green onion
1 pkg. (8 oz.) cream cheese
¼ c. butter
½ c. sour cream
2 eggs, beaten
Preheat oven to 350* F. Grease a 2-qt. casserole. Bring potatoes and salt to a boil; reduce heat and simmer, uncovered until tender; drain. Add milk; beat until smooth. Add onions. Beat cream cheese, butter and sour cream until creamy. Add eggs; beat until well blended. Fold into potatoes. Spoon into casserole and bake 45 minutes or until golden and knife inserted in center comes out clean.
Scalloped Potatoes
1/4 cup butter or margarine
1/4 cup all-purpose flour
3 cups milk
1 (10-ounce) block Cheddar cheese....shredded or use Velvette cheese
3/4 cup chopped onions
salt and pepper to taste
1 tsp. garlic powder
4 pounds potatoes.....thinly sliced
1 1/2 cups soft breadcrumbs
1/4 cup butter or margarine.... melted
1/4 cup grated Romano cheese
Melt 1/4 cup butter in a large saucepan over medium heat.
Whisk in flour-cook-whisking constantly....2 to 3 minutes or until flour is lightly browned.
Whisk milk into butter mixture; bring to a boil. Reduce heat...simmer 6 minutes or until thickened.
Stir in Cheddar cheese and next 3 ingredients, stirring until cheese melts.
Spread 1/4 cup cheese sauce evenly in a lightly greased 13- x 9-inch baking dish. Layer half of potatoes over sauce; top with half of remaining cheese sauce. Repeat with remaining potatoes and cheese sauce.
Bake at 325°, covered, 1 1/2 to 2 hours.
Stir together breadcrumbs, melted butter, and Parmesan cheese; spread evenly over potatoes. Bake, uncovered, 20 to 30 more minutes or until potatoes are tender.
8 to 10 servings
SWEET POTATO CRUNCH
3 c. mashed sweet potato
1/2 c. sugar
1 stick margarine
2 eggs, beaten
1 t. vanilla
1/3 c. milk
1 t. cinnamon
1 t. nutmeg
Peel, slice, boil and mash the potatoes OR heat canned sweet potatoes. Pour off liquid and mix all ingredients. Cook over medium heat until bubbly. Place mixture in a 3-quart casserole dish.
TOPPING:
1/3 c. margarine
1 c. plain flour
1 c. light brown sugar
1 c. chopped nuts
Melt margarine in a medium skillet. Add remaining ingredients and stir until coated with oil. Put this on top of potato mixture and bake 30 minutes at 350* F.
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Wild West Corn
8-oz. pkg. cream cheese
1/2 cup milk
4 oz. can green chilies, diced
1 tsp. salt
2-oz jar pimentos, drained
2 cans whole kernel corn, drained
Melt cream cheese and milk, stirring constantly. Add remaining ingredients. Pour into buttered 1-1/2 qt. casserole. Bake at 350 degrees for 30 minutes uncovered.
CREAMED CORN
2 (15 oz) cans whole kernel corn, drained
2 Tblsps butter or margarine
2 Tblsps flour
1/4 tsp salt
1 cup milk
1 cup cheddar cheese, shredded
Pour corn into a medium size baking dish. In a small saucepan, melt butter, mix in flour add milk and mix well to make a white sauce. Remove from heat when thickened. Add this and cheese to corn in baking dish and mix well. Cover and bake in 350 degree F oven for about 20 minutes.
Country Style Peas Recipe
Serves/Makes: 6
* 8 slices bacon
* 1/2 cup chopped onion
* 1/2 cup chopped green pepper
* 2 cans (12 oz. ea) green peas
* 1/4 cup parsley, chopped
* Salt and pepper to taste
* 1 teaspoon sugar
Fry bacon, crumble, and set aside. Reserve 2 tbsp. bacon drippings. Saute onions and green peppers in drippings until soft. Add remaining ingredients except bacon; cover and cook over low heat 5 min., stirring occasionally. Crumble bacon on top.
Creamed Peas
Serves/Makes: 4
* 2 tablespoons butter
* 2 tablespoons flour
* 1 cup milk
* Season to taste.
* 1 can peas (drained) or package frozen baby peas,
Melt 2 tablespoons butter over low heat. Add flour. Add and blend over low heat for 3-5 minutes Stir milk in slowly
Cook and stir the sauce with a wire wisk or wooden spoon until thickened and smooth. Season to taste. Stir in peas I use either drained can peas or frozen baby peas, both are good.
Buttered Carrots & Green Pepper Strips
Yield: 4 servings
1/2 pound carrots, thinly sliced (approximately 1 1/2 cups)
1 medium green bell pepper, cut in julienne strips (approximately 3/4 cup)
2 tablespoons butter
2 teaspoons grated Parmesan cheese
Cook carrots, covered, in 1 inch boiling salted water in large saucepan 5 to 8 minutes or until tender. Add bell pepper during last 2 minutes of cooking. Drain; toss with butter and cheese. Serve immediately.
HONEYED CARROTS
3 T. butter
4 C. sliced carrots
3 T. orange juice
1 1/2 tsp. salt
1/4 ginger
4 T. honey
Combine all ingredients in a saucepan. Cover and cook over low
heat 25 minutes, stirring occasionally.
Serves 6.