Mom's Sweet Baked Pineapple Ham

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

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

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.