1 c. maple syrup
1 c. orange juice
1 c. ginger ale
1/2 c. packed brown sugar
1/2 c. honey
1 10-oz. jar maraschino cherries, halved
1 10-lb. fully-cooked, bone-in ham
1 15.25-oz. can pineapple rings in juice, drained
Rounded wooden toothpicks
In a medium bowl, mix the maple syrup, orange juice, ginger ale, brown sugar, and honey. Stir in the juice from the maraschino cherries and half of the cherries. Score the outer edge of the ham with a sharp knife in a diamond pattern. Cuts should be about 1/4-inch deep; this will allow the ham to soak up the juice. Place the ham into an oven bag, and carefully pour the juice mixture over it, keeping all of the juice in the bag. It may look like there is too much juice, but the ham will soak it up while baking. Place the pineapple rings on the top of the ham; secure rings with toothpicks. Place a cherry in the center of each ring and secure the cherry with a toothpick. Tie the end of the bag closed and place in a large roasting pan. Let marinate overnight in the refrigerator. Before putting the ham in the oven, cut a few small slits in the top of the oven bag. Bake at 350 for 2 1/2-3 hours (it may take longer, depending on the oven). The internal temperature should be 160 when the ham is done; be sure the thermometer is not touching the bone when taking the temperature. Remove ham from bag to a serving plate, and let stand for 10 minutes before carving. Makes 18 servings.
Claire and Ammon Mandrake
Bismarck, North Dakota
Monday, January 16, 2012
Peach Cake with Caramel Sauce
Peach Cake:
1 1/2 c. sugar
2 eggs
3/4 c. oil
1 1/3 c. mashed peaches
2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
Caramel Sauce:
1 c. sugar
1/2 c. butter
2/3 c. evaporated milk
2 egg yolks
1 tsp. flour
1 tsp. vanilla
Peach Cake: In a large bowl, cream sugar, eggs, oil, and peaches. Add dry ingredients; mix well. Bake at 350 for 35 minutes or until golden brown and firm to the touch.
Caramel Sauce: Melt butter and sugar over medium heat. Whisk milk into mixture; add egg yolks and mix well. Add flour and vanilla. Stir until thickened and remove from heat. Pour caramel sauce over cake and serve with a dollop of whipped cream. Makes 12 servings.
Kristie Christensen
Pleasant Grove, UT
1 1/2 c. sugar
2 eggs
3/4 c. oil
1 1/3 c. mashed peaches
2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
Caramel Sauce:
1 c. sugar
1/2 c. butter
2/3 c. evaporated milk
2 egg yolks
1 tsp. flour
1 tsp. vanilla
Peach Cake: In a large bowl, cream sugar, eggs, oil, and peaches. Add dry ingredients; mix well. Bake at 350 for 35 minutes or until golden brown and firm to the touch.
Caramel Sauce: Melt butter and sugar over medium heat. Whisk milk into mixture; add egg yolks and mix well. Add flour and vanilla. Stir until thickened and remove from heat. Pour caramel sauce over cake and serve with a dollop of whipped cream. Makes 12 servings.
Kristie Christensen
Pleasant Grove, UT
Empanadas de Horno
Dough:
6 c. flour
1 Tbsp. baking powder
4 Tbsp. shortening
3/4 c. milk with dash of salt
Pino:
5 onions, diced
1/4 c. oil
1 lb. ground beef
1 Tbsp. chili oil or chili powder
Oregano, salt, and pepper to taste
1 c. water
1 Tbsp. flour
2 eggs, hard-boiled
1/2 c. raisins
30 olives
Dab of milk
2 egg whites
Dough: In a large bowl, mix the flour and baking powder; add the shortening (do not melt it!) and work it into the flour mixture with a fork. Mix in the milk and salt. Knead until the dough is tender. Form dough into a long roll and divide into six servings. Roll out each portion into a thin layer 6 inches in diameter.
Pino: Brown onions in oil. Add meat and seasonings. Add the water and let simmer for 15 minutes. Sprinkle flour over all and stir in. Remove from heat and let cool. Place 2 tablespoons of Pino in each circle of dough. Add a slice of boiled egg, as many raisins as you'd like, and 5 olives. Wet the rim of dough with milk and fold over. Press closed. Pain with egg white. Using a knife, pierce the center of the pie. Bake at 350 for about 20 minutes, or until dough is browned. Makes 6 servings.
Karla Redfearn
Santiago, Chile
6 c. flour
1 Tbsp. baking powder
4 Tbsp. shortening
3/4 c. milk with dash of salt
Pino:
5 onions, diced
1/4 c. oil
1 lb. ground beef
1 Tbsp. chili oil or chili powder
Oregano, salt, and pepper to taste
1 c. water
1 Tbsp. flour
2 eggs, hard-boiled
1/2 c. raisins
30 olives
Dab of milk
2 egg whites
Dough: In a large bowl, mix the flour and baking powder; add the shortening (do not melt it!) and work it into the flour mixture with a fork. Mix in the milk and salt. Knead until the dough is tender. Form dough into a long roll and divide into six servings. Roll out each portion into a thin layer 6 inches in diameter.
Pino: Brown onions in oil. Add meat and seasonings. Add the water and let simmer for 15 minutes. Sprinkle flour over all and stir in. Remove from heat and let cool. Place 2 tablespoons of Pino in each circle of dough. Add a slice of boiled egg, as many raisins as you'd like, and 5 olives. Wet the rim of dough with milk and fold over. Press closed. Pain with egg white. Using a knife, pierce the center of the pie. Bake at 350 for about 20 minutes, or until dough is browned. Makes 6 servings.
Karla Redfearn
Santiago, Chile
Glazed Meatloaf
2 eggs, beaten
2/3 c. milk
2 tsp. salt
1/4 tsp. pepper
3 sliced bread, torn into pieces
1 onion, chopped
1 carrot, shredded
1/2 c. cheese, shredded
2 lbs. ground beef
1/4 c. ketchup
1/4 c. packed brown sugar
1 Tbsp. mustard
Combine eggs, milk, salt, pepper, and bread; mix well. Add onion, carrot, cheese, and ground beef, mixing well with your hands. Form into a loaf in the center of a 9 x 13 inch greased baking dish. Bake at 350 for 1 hour 15 minutes. Combine ketchup, brown sugar, and mustard. Remove meatloaf from the oven and drain off all liquid. Spread ketchup mixture evenly over meatloaf, and put meatloaf back in oven for 15 minutes. Makes 10-12 servings.
2/3 c. milk
2 tsp. salt
1/4 tsp. pepper
3 sliced bread, torn into pieces
1 onion, chopped
1 carrot, shredded
1/2 c. cheese, shredded
2 lbs. ground beef
1/4 c. ketchup
1/4 c. packed brown sugar
1 Tbsp. mustard
Combine eggs, milk, salt, pepper, and bread; mix well. Add onion, carrot, cheese, and ground beef, mixing well with your hands. Form into a loaf in the center of a 9 x 13 inch greased baking dish. Bake at 350 for 1 hour 15 minutes. Combine ketchup, brown sugar, and mustard. Remove meatloaf from the oven and drain off all liquid. Spread ketchup mixture evenly over meatloaf, and put meatloaf back in oven for 15 minutes. Makes 10-12 servings.
White Chili
2 1/2 c. water
1 tsp. lemon pepper
1 tsp. ground cumin
3 1/2 c. chicken breast
1 c. onion, chopped
1 clove garlic, minced or crushed
2 Tbsp. butter
2 19-oz. cans white corn (can use frozen corn)
2 4-oz. cans diced green chiles, undrained
2 15-oz. cans white beans, undrained
2-3 Tbsp. lime juice
Bring water to a boil with the lemon pepper and ground cumin. Add raw chicken and cook 20-28 minutes. Remove chicken and cut into bite-size pieces. Put chicken back into water. In a frying pan, cook onion and garlic in butter until tender; add to soup. Stir in corn and green chiles. Bring to a boil. Add beans and lime juice. Cook until heated through. Or, as my mom says, "Just throw it all in at the same time. It still tastes good!" This chili is delicious served with chips, sour cream, and cheese. Makes 8 servings.
Megan Anderson
Salt Lake City, Utah
1 tsp. lemon pepper
1 tsp. ground cumin
3 1/2 c. chicken breast
1 c. onion, chopped
1 clove garlic, minced or crushed
2 Tbsp. butter
2 19-oz. cans white corn (can use frozen corn)
2 4-oz. cans diced green chiles, undrained
2 15-oz. cans white beans, undrained
2-3 Tbsp. lime juice
Bring water to a boil with the lemon pepper and ground cumin. Add raw chicken and cook 20-28 minutes. Remove chicken and cut into bite-size pieces. Put chicken back into water. In a frying pan, cook onion and garlic in butter until tender; add to soup. Stir in corn and green chiles. Bring to a boil. Add beans and lime juice. Cook until heated through. Or, as my mom says, "Just throw it all in at the same time. It still tastes good!" This chili is delicious served with chips, sour cream, and cheese. Makes 8 servings.
Megan Anderson
Salt Lake City, Utah
Ham Chowder
1 1/2 lb. potatoes, peeled, cooked and drained
1/2 c. onion, chopped
1/2 c. celery, chopped
3 Tbsp. margarine
1 14.5-oz. can chicken broth
2 c. half-and-half (can use skim milk)
1 c. ham, cooked and diced
1/4 c fresh parsley, minced
1/2 tsp. salt
1/8 tsp. freshly cracked pepper
1/4-1/2 c. cheddar cheese, shredded (optional)
Cube potatoes and set aside. Saute onion and celery in margarine until tender. In blender, combine half of the potatoes and the onion and celery mixture with 1/4 c. chicken broth. Blend until smooth. Add remaining chicken broth and blend. Pour mixture into saucepan; add half-and-half, remaining potatoes, ham, parsley, salt and pepper. Bring just to boiling point, reduce heat, and simmer 10 minutes, stirring occasionally. Top with cheese if desired. Makes 6 servings.
1/2 c. onion, chopped
1/2 c. celery, chopped
3 Tbsp. margarine
1 14.5-oz. can chicken broth
2 c. half-and-half (can use skim milk)
1 c. ham, cooked and diced
1/4 c fresh parsley, minced
1/2 tsp. salt
1/8 tsp. freshly cracked pepper
1/4-1/2 c. cheddar cheese, shredded (optional)
Cube potatoes and set aside. Saute onion and celery in margarine until tender. In blender, combine half of the potatoes and the onion and celery mixture with 1/4 c. chicken broth. Blend until smooth. Add remaining chicken broth and blend. Pour mixture into saucepan; add half-and-half, remaining potatoes, ham, parsley, salt and pepper. Bring just to boiling point, reduce heat, and simmer 10 minutes, stirring occasionally. Top with cheese if desired. Makes 6 servings.
Baked Potato Soup
2/3 c. butter
2/3 c. flour
6 c. milk
4 c. baked potato cubes
1 bunch green onions, sliced
1 1/2 c. cheddar cheese, shredded
1 c. sour cream
1 12-oz. can evaporated milk
1 ob. mushrooms, sliced
6 slices bacon, cooked and crumbled
Salt and pepper to taste
Melt butter, add flour, and slowly stir in milk. Cook and stir until thickened. After mixture thickens, add remaining ingredients; serve and enjoy. Makes 4 servings.
Alyssa Lloyd
Ephraim, Utah
2/3 c. flour
6 c. milk
4 c. baked potato cubes
1 bunch green onions, sliced
1 1/2 c. cheddar cheese, shredded
1 c. sour cream
1 12-oz. can evaporated milk
1 ob. mushrooms, sliced
6 slices bacon, cooked and crumbled
Salt and pepper to taste
Melt butter, add flour, and slowly stir in milk. Cook and stir until thickened. After mixture thickens, add remaining ingredients; serve and enjoy. Makes 4 servings.
Alyssa Lloyd
Ephraim, Utah
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