November 2009 Archives
Five Minute Trifle
2 cups cold milk
1 pkg (3.4ozs) instant vanilla pudding mix
1 loaf (10-3/4 ozs) frozen pound cake, thawed
3 cups fresh or frozen raspberries, thawed
Whipped topping and additional raspberries
In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until pudding is soft-set. Cut the cake into 1 inch cubes; place in a 2 qt glass bowl. Top with raspberries and pudding.
Cover and refrigerate until serving. Garnish with whipped topping and additional raspberries. Yield: 6 servings.
Variation: Chocolate cake, canned cherry pie filling and chocolate pudding make a Black Forest variation that's delicious!
2 cups cold milk
1 pkg (3.4ozs) instant vanilla pudding mix
1 loaf (10-3/4 ozs) frozen pound cake, thawed
3 cups fresh or frozen raspberries, thawed
Whipped topping and additional raspberries
In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until pudding is soft-set. Cut the cake into 1 inch cubes; place in a 2 qt glass bowl. Top with raspberries and pudding.
Cover and refrigerate until serving. Garnish with whipped topping and additional raspberries. Yield: 6 servings.
Variation: Chocolate cake, canned cherry pie filling and chocolate pudding make a Black Forest variation that's delicious!
Marmalade Baked Ham
1 boneless fully cooked ham (3-4 lbs)
12 to 15 whole cloves
1 can beef broth
1/4 cup packed brown sugar
1/2 cup orange marmalade
Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 inch deep; insert a clove in each diamond. Pour broth over ham. Rub brown sugar over surface of ham. Cover and bake at 325 deg for 1-1/4 hours. Spread with marmalade. Bake uncovered, for 15-25 minutes or until a meat thermometer reads 140 deg and ham is heated through. Yield: 12-14 servings.
Citrus Sweet Potatoes
6 medium sweet potatoes, peeled
1/3 cup packed brown sugar
1 Tbs cornstarch
1 cup orange juice concentrate
2 tsp grated lemon peel
1/2 cup chopped pecans, optional
Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until tender. Drain and Cool. Cut into 1/2 inch slices. Place in a greased 13 x 9 x 2 inch baking dish.
In a small saucepan, combine brown sugar and cornstarch. Whisk in orange juice concentrate and lemon peel. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over sweet potatoes. Sprinkle with pecans if desired. Bake, uncovered, at 325 deg for 30-35 minutes or until sweet potatoes are heated through and sauce is bubbly. Yield: 12 servings.
1 boneless fully cooked ham (3-4 lbs)
12 to 15 whole cloves
1 can beef broth
1/4 cup packed brown sugar
1/2 cup orange marmalade
Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 inch deep; insert a clove in each diamond. Pour broth over ham. Rub brown sugar over surface of ham. Cover and bake at 325 deg for 1-1/4 hours. Spread with marmalade. Bake uncovered, for 15-25 minutes or until a meat thermometer reads 140 deg and ham is heated through. Yield: 12-14 servings.
Citrus Sweet Potatoes
6 medium sweet potatoes, peeled
1/3 cup packed brown sugar
1 Tbs cornstarch
1 cup orange juice concentrate
2 tsp grated lemon peel
1/2 cup chopped pecans, optional
Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until tender. Drain and Cool. Cut into 1/2 inch slices. Place in a greased 13 x 9 x 2 inch baking dish.
In a small saucepan, combine brown sugar and cornstarch. Whisk in orange juice concentrate and lemon peel. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over sweet potatoes. Sprinkle with pecans if desired. Bake, uncovered, at 325 deg for 30-35 minutes or until sweet potatoes are heated through and sauce is bubbly. Yield: 12 servings.
Ham and Corn Chowder
2 celery ribs, chopped
1/4 cup chopped onion
1 jalapeno pepper, seeded and chopped
2 Tbs butter or stick margarine
2 Tbs all purpose flour
3 cups milk
2 cups cubed fully cooked ham
2 cups cubed cooked potatoes
1-1/2 cups fresh or frozen corn
1 can (14.75ozs) cream style corn
3/4 tsp minced fresh thyme or 1/4 tsp dried thyme
1/8 to 1/4 tsp cayenne pepper
1/8 tsp salt
In a large saucepan, saute the celery, onion and jalapeno in butter until vegetables are tender. Stir in the flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through. Yield: 8 servings (2 quarts).
2 celery ribs, chopped
1/4 cup chopped onion
1 jalapeno pepper, seeded and chopped
2 Tbs butter or stick margarine
2 Tbs all purpose flour
3 cups milk
2 cups cubed fully cooked ham
2 cups cubed cooked potatoes
1-1/2 cups fresh or frozen corn
1 can (14.75ozs) cream style corn
3/4 tsp minced fresh thyme or 1/4 tsp dried thyme
1/8 to 1/4 tsp cayenne pepper
1/8 tsp salt
In a large saucepan, saute the celery, onion and jalapeno in butter until vegetables are tender. Stir in the flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through. Yield: 8 servings (2 quarts).
