Glazed Ham Recipe

14 to 18 lb. Ham
1 C. apple cider
1/4 C. mustard seeds
2 T. whole cardamom seeds
2 t. ground cinnamon
1 T. ground ginger
1/4 C. prepared mustard
2 C. light brown sugar
1/2 C. honey
3 T. corn syrup
2 T. molasses
3 T. whole cloves ( for the outside of the ham)

Place whole ham on a rack in a roasting pan. Heat oven to 350° F. Pour 1/2 C. of the cider over ham. Bake 2 hours or until 140°F.

Meanwhile toast the mustard and cardamom seeds in a skillet for 3 minutes. Transfer to a grinder and grind fine.

Combine ground spice mixture with the cinnamon, ginger, prepared mustard, honey, 2 T. of the brown sugar, corn syrup and molasses. Set aside.

After the ham reaches 140° take out of the oven and let rest 1/2 hour. Then trim the fat carefully to about 1/4 of a inch. Make a diamond pattern on the ham with a sharp knife. Insert a clove in each diamond.

Rub the spice mixture over the ham. With the remaining sugar pat it over the fat layer carefully.

Return ham to oven and cook for 20 minutes. The sugar will begin to crystallize. Baste carefully with the remaining 1/2 C. of cider. Bake another 40 minutes.

Aunt Barbie's Rice Pilaf Recipe

1 1/2 C. Uncle Ben's converted rice
3 T. butter
vermicelli (about 70 pieces or the thickness of your thumb around)
3 1/3 C. chicken broth (can be part water)
salt

Brown rice and vermicelli in a 5 qt. pan, until golden brown. Add chicken stock and salt to taste. Cover and simmer for 20-25 minutes.

Serves 6.

Scalloped Potatoes Recipe

2 lbs. potatoes (about 6 medium)
3 T. butter
3 T. flour
1 t. salt
2 1/2 C. milk

Grease a 2 qt. casserole dish. Peel potatoes and thinly slice into dish. Add salt, sprinkle flour over the potatoes. Pour the milk over the potatoes and dot with the butter.

Bake at 325°F. for 40 minutes.

6 servings

Orange Sweet Salad Recipe

1 11 oz. can mandarin orange slices
1 8 oz. can crushed pineapple
1 3 oz. package orange gelatin
1 12 oz. carton small curd cottage cheese
1 8 oz. carton frozen whipped topping

Drain fruit and add to a bowl. Combine with gelatin, cottage cheese and whipped topping, stirring gently. Chill several hours.

Serves 8

Waldorf Salad Recipe

4  C. chopped apples with skins
2 lemons, juiced
1/2 C. chopped celery
1/2 C. chopped walnuts
1/2 C. raisins
1/2 C. seedless grapes, halved
1 C. heavy cream, whipped with 2 T. sugar
1/2 C. mayonnaise

Chop apples and coat with lemon juice. Add chopped celery, walnuts, raisins and grapes to a large bowl.

Blend whip cream and mayonnaise together. Add to salad and stir to coat well. Chill until time to serve.

Serves 8 to 10

Angel Biscuits Recipe

2 pkg. yeast
1 T. warm water
2 T. sugar
5 C. sifted flour
3 t. baking powder rounded
1 1/2 t. salt
1/2 t. baking soda rounded
1 C. shortening or oleo
2 C. buttermilk

Dissolve yeast in water and sugar. Sift flour, baking powder, salt and soda into a large bowl. Cut in shortening. Add buttermilk and yeast mixture. Mix well.

Turn dough out onto a floured board and knead 2 or 3 times.

Roll dough out 1/2 inch thick. Cut biscuits. Let set 45 minutes to 1 hour to rise.

Bake at 400° F. for 12-15 minutes.

Note: Dough may be stored in a plastic bag in the refrigerator until needed.

White Raspberry Truffle Cake Recipe

1 package white cake mix
1 large container fresh raspberries or large package frozen
1 16 oz. container whipped topping
1 large bar white chocolate
a few raspberries for decoration

Prepare cake according to mix directions. Bake in a 9 x 13 pan. Cool thoroughly. Cut cake into 4 inch squares. Shave chocolate bar with a vegetable peeler.

In a truffle or deep dish clear bowl, place a layer a cake to cover bottom. Sprinkle some of the chocolate shavings on top. Add a layer of raspberries. Top with a thin layer of whipped topping. Repeat until all ingredients have been used, ending with the whipped topping.

Decorate with a few raspberries. Chill until ready to serve.

Amaretto Mousse Cheesecake Recipe

2 C. graham cracker crumbs
1/2 C. butter
Combine crumbs with butter. Press on bottom and sides of a 9 inch springform pan. Chill.
1 envelope unflavored gelatin
1/2 C. cold water
24 oz. cream cheese, softened
1 1/4 C. sugar
1 5 oz. can evaporated milk
1 t. lemon juice
1/3 C. Amaretto
1 t. vanilla
3/4 C. heavy cream whipped

In a small saucepan, sprinkle gelatin over water. Stir over low heat until dissolved. Set aside.

In a mixing bowl add cream cheese and sugar. Beat until fluffy. Gradually add the evaporated milk and lemon juice. Beat at medium spread until very fluffy.

Gradually add the Amaretto, vanilla and gelatin mixture. Fold in the whip cream gently. Pour into crust and chill for 8 hours.

Truffles Recipe

1 12 oz. package semi-sweet chips
3/4 C. sweetened condensed milk
1 t. vanilla
1/8 t. salt
1/2 C. cocoa or 1 C. coconut

In a double boiler, over low heat, melt chocolate. Stir in condensed milk, vanilla and salt.

Refrigerate for 1 hour or until easy to shape. With buttered hands, shape mixture into 1 inch balls.

Roll balls in cocoa or coconut.

Yield: 36 truffles

Cauliflower Gratin Recipe

1 large head of cauliflower
6 T. butter
4 oz. thinly sliced prosciutto, cut into strips
2 T. flour
1 1/2 C. whip cream
pinch cayenne pepper
1 1/2 C. Swiss cheese
1/2 C. fresh parsley

Remove core from cauliflower. Have a pan large enough to immerse cauliflower in, filled with water and at a boil. Submerge cauliflower and as soon as water comes back to a boil remove cauliflower and drain it in a colander.

To make sauce, add butter to a saute pan. Stir in the prosciutto and cook for 2 minutes. Add flour and stir in whip cream. Add cayenne and bring to a boil.

Place cauliflower in a buttered casserole dish. Pour sauce over it and top with cheese and parsley. Bake at 350 degrees F. for 30 minutes. Serve immediately.

Note: You can also sprinkle some breadcrumbs over it just before baking. It adds another texture and looks pretty also.
Serves 8.