Christmas stuffed baked ham

2 (8 oz.) pkgs. of cream cheese
1 (8 1/2 oz.) can of crushed pineapple, drained
2 cups of chopped pecans
1/4 cup of chopped green pepper or 1/4 cup of chopped pimiento
2 tablespoons of finely chopped onion
1/2 teaspoon of seasoned salt
Beat softened cheese with a fork. Stir in well drained pineapple, 1 cup pecans, pepper or
pimiento, onion and salt. Shape into 1 or 2 balls and roll in remaining pecans. Wrap and
store in refrigerator for 24 hours. Serve with assorted crackers.
1 recipe Hidden Valley sour cream based dip
1 bunch fresh broccoli
1 head cauliflower
15 cherry tomatoes
Spread bottom of a large oblong Pyrex dish with dip. Cut broccoli flowerettes into short
pieces; cut cauliflower into bite size chunks. Clean one broccoli stalk for tree trunk.
Arrange broccoli into a tree shape on top of dip; stud with tomatoes and surround by
cauliflower.
1 lb. of sharp cheddar cheese
1/2 cup of mayonnaise
1/4 cup of heavy cream
1 cup of chopped pecans
1 tablespoon of garlic
2 dashes of Tabasco sauce
1 teaspoon of cayenne pepper
Shred cheese. Mix all ingredients, shape in mold, refrigerate. Remove from mold prior
to serving. Serve with crackers.
8 oz. of extra sharp cheddar cheese, grated
8 oz. of cream cheese, softened
1 tablespoon of chopped green bell pepper
1 teaspoon of grated onion
1 teaspoon of Worcestershire sauce
1/2 teaspoon of lemon juice
Chopped parsley
2 tablespoons of sliced pimiento, or cherry tomatoes
Chopped nuts
Combine cheeses, green pepper, onion, and Worcestershire sauce and lemon juice. Chill.
Arrange cheese mixture in Christmas tree shape. Sprinkle with parsley, dot with
pimiento or tomato "ornaments". Cover "trunk" with chopped nuts. Serve with crackers.
10 pickles, sliced thin
1 cup of green peppers
1 cup of red peppers
1/2 cup of onions, diced
1 cup of vinegar
2 cups of white sugar
1 tablespoon of mustard seed
1 tablespoon of dill seed
1 tablespoon of salt
Heat vinegar and sugar until it comes to boil. Do not boil. Cool and pour over pickles,
peppers and onions. Will keep without sealing for months in refrigerator.
1 cup of mayonnaise
1 (8 oz.) pkg. of sour cream
1 (8 oz.) can of water chestnuts, drained, finely chopped
2 tablespoons of chopped pimiento
1 tablespoon of sliced green onion
2 teaspoons of beef flavor bouillon
1/2 teaspoon of Worcestershire sauce
1/4 teaspoon of garlic powder
Fresh vegetables and chips
In medium bowl combine all ingredients except vegetables and chips; mix well. Cover.
Chill. Stir before serving. Garnish with additional green onion if you wish. Serve with
vegetables and chips.
1 (10 1/2 oz.) can of minced clams
6 oz. of cream cheese
2 teaspoons of grated onion
1/4 teaspoon of hot pepper sauce
1/8 teaspoon of Worcestershire sauce
1/4 teaspoon of lemon juice
1/2 teaspoon of clam juice (reserved juice from canned clams)
Drain canned clams and reserve juice. Combine clams with remaining ingredients and
blend thoroughly. Chill. Serve with crackers or bread rounds.
1 pkg. (8 oz.) of cream cheese
1 jar Kraft Sharp Old English cheese spread
1 tablespoon of half & half
1 tablespoon of chopped chives
Dash Worcestershire sauce
Garlic salt, to taste
12 oz. of crab (fresh, frozen or canned)
Mix the first six ingredients in the top of a double boiler or chafing dish over a medium
heat. When the ingredients have melted and mixed well add the crab, reduce the heat to
just warm. Serve with crackers. Great for a party!
2 (6 oz.) of garlic cheese links (in Dairy case)
1 can of cream of mushroom soup
1 small jar of chopped mushrooms
1 small chopped onion
Margarine
2 pkgs. of frozen chopped broccoli
Saute onion in margarine. Cook broccoli according to package directions, draining
excess liquid. Add all ingredients in double boiler and cook until cheese is melted. Serve
warm with King Size corn chips or crackers.
1 - 3 oz. package of cherry flavored gelatin
1 cup of boiling water
1 - 6 oz. can of frozen lemonade or pineapple-orange juice concentrate
3 cups of cold water
1 - 1 quart bottle of cranberry juice cocktail, chilled
1 - 1 pint of ginger ale, chilled
Dissolve cherry flavored gelatin in boiling water. Stir in lemonade or pineapple-orange
juice concentrate. Add the cold water and the cranberry juice cocktail. Place in a large
punch bowl two trays of ice cubes or a molded ice ring. Pour punch over ice. Slowly
pour in chilled ginger ale. Fruit flavored sherbet may be added if desired. Makes about
25 servings
2 cups of boiling water
3/4 cup of sugar
1/2 teaspoon of ground cinnamon
1 - 46 oz. can of pineapple juice, chilled
1 - 32 oz. bottle of cranberry juice, chilled
1 - 28 oz. bottle of ginger ale, chilled
Combine water, sugar and cinnamon in a saucepan, bring to a boil, and stir until sugar
dissolves and chill. Combine sugar, syrup, fruit juices and ginger ale. Serve over ice.
Yield 3 3/4 quarts.
1 gal. of apple cider
1 - 48 oz. jar of cranberry juice
4 sticks of cinnamon
1 small pkg. of red hots candy
Simmer all but red hots for 4 hours. Put candies in glasses, about 1 spoon per glass. Pour
liquid over. Serve hot.
1 can of red Hawaiian punch
1 small can of frozen lemonade
1 bottle of ginger ale
1 quart of cranberry juice
Combine all the ingredients above in punch bowl and serve.
1 - 6 oz. can of frozen orange juice
2 - 6 oz. cans of frozen limeade
1 - 6 oz. can of frozen lemonade
1 large can of pineapple juice
1 pint of cranberry juice cocktail
8 cups of cold water
2 quarts of chilled ginger ale
1 quart of plain chilled soda water
1 quart of frozen strawberries
Mint garnish
Empty frozen juices, pineapple and cranberry juice, and water in a large container. Let
stand until frozen juice is thawed; stir well. Add frozen strawberries. Pour mixture into
punch bowl. Add ice cubes. Just before serving, gently pour in ginger ale and soda water.
Top with fruit ice ring and sprigs of mint. Fruit Ice Ring: Use any combination of lime,
lemon or orange slices. Arrange in pattern in ring mold; add water to cover fruit and
freeze.
1 large jar of Tang (24 oz.)
3/4 cup of instant tea with lemon
1 1/2 cups of sugar
1 1/2 teaspoons of ground cloves
1 1/2 teaspoons of ground cinnamon
To each 1 1/2 cups dry mix add 1 gallon water, 1 gallon apple juice, 1 gallon pineapple
juice. Bring to boil, let simmer 15 minutes before serving. Makes 100 servings.
32 oz. of cranberry juice cocktail
46 oz. of unsweetened pineapple juice
2 cups of orange juice
2/3 cup of lemon juice
1/2 cup of sugar
1 teaspoon of almond extract
Mix and freeze; to serve, thaw to slushy consistency and add 1 qt. gingerale.
2 quarts of cranberry juice
1 - 46 oz. can of frozen lemonade concentrate, thawed & undiluted
2 cups of apple juice
1 cup of orange juice
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon of ginger
Pour first 5 ingredients into a 30-cup electric percolator. Place cinnamon, nutmeg and
ginger in basket. Perk and let stand 1 hour. Serve hot. Yield: 1 gallon.
2/3 cup of water
2/3 cup of sugar
1 teaspoon of almond extract
1 small can of evaporated milk
1/2 gal. of vanilla ice cream
2 - 2 liter bottles of slice soft drink
Cook water and sugar until sugar has dissolved. Add almond and evaporated milk.
Refrigerate. At serving time mix 1/2 gallon softened ice cream, and slice into sugar
mixture.
2 pkgs. (10 oz. each) frozen red raspberries in syrup, partially thawed
1 can (1 lb. 4 1/2 oz.) chilled crushed pineapple undrained (about 2 1/2 c.)
2 cans (6 oz. each) frozen lemonade concentrate thawed
42 oz. 7-Up chilled
Place raspberries and pineapple in blender; blend well. Pour into punch bowl, stir in
lemonade concentrate. Slowly add 7 Up. Makes 2 1/2 quarts.
3 quarts of water
Bring to a boil. Add: 3 family size tea bags (or 9 sm.)
1 tablespoon of whole cloves
1 cinnamon stick
Cover and steep 30 minutes.
Add:
2 cups of sugar
2 cups of orange juice
3 cups of cranberry juice
3 drops of red food color
Strain spices. Refrigerate leftover tea.
1/2 cup of rice
2 cups of milk
1/2 teaspoon of salt
1 env. of Knox gelatin
1/4 cup of cold water
1 (10 oz.) pkg. of frozen raspberries
1 pint of whipping cream
1/4 teaspoon of almond flavoring
1/3 cup of sugar
In a double boiler, cook the following ingredients until very thick: Rice, milk and salt.
Dissolve Knox gelatin in cold water and add to the hot rice (after it thickens); refrigerate
until cold. Whip whipping cream until thick. Add the sugar and almond flavoring. Add
to rice mixture. Put in a large oiled mold. Refrigerate. Thaw frozen berries, unmold rice
salad and spoon berries over rice salad mold or place in a small dish to be served with
rice inside the molded ring.
2/3 cup of raw rice
3 cups of milk
2 cups of water
1 teaspoon of salt
3 eggs
3/4 cup of sugar
2 tablespoons of butter
1 teaspoon of vanilla
1/4 teaspoon of nutmeg
Cinnamon
Boil rice in 2 cups milk and 2 cups water with salt until thick. Stir occasionally so it
doesn't burn. Beat eggs with the last cup of milk and add to the hot mixture with the
sugar, butter, vanilla and nutmeg. Pour into a buttered 2 quart casserole and sprinkle with
cinnamon. Set in a pan of water to bake for 1 hour at 350 degrees (or until set). Serves
3 apples, peeled & chopped
3 oranges, peeled (use pulp only)
1 sm. can of crushed pineapple
1 cup of miniature marshmallows
1 cup of pecans, chopped
1 box of strawberry Jell-O, soft jelled
2 teaspoons of sugar
2 teaspoons of mayonnaise
Mix well and refrigerate.
1 head of cauliflower
4 oz. can of sliced mushrooms
1/4 cup of diced green pepper
1/4 cup of butter
1/3 cup of flour
2 cups of milk
1 teaspoon of salt
1 cup of shredded Swiss cheese
2 tablespoons of chopped pimento
Break cauliflower into medium size flowerets. Cook in boiling water until crisp-tender,
about 8 to 10 minutes. Drain. Saute mushrooms and green pepper in butter in medium
saucepan until tender. Stir in flour. Gradually stir in milk. Cook and stir until smooth
and thickened. Stir in cheese, salt and pimento. Heat oven to 325 degrees. Put half of
the cauliflower into a buttered casserole dish. Cover with half of the sauce. Then add
remaining cauliflower and remaining sauce. Bake until hot and bubbly, about 15
minutes. Serves 8 to 10.
3 cups of cooked mashed sweet potatoes
2 eggs
1 cup of sugar
1/2 cup of milk
1/2 teaspoon of salt
1 stick of butter, softened
1 teaspoon of vanilla extract
1 cup of light packed brown sugar
1/2 cup of flour
1 cup of finely chopped pecans
In one bowl, mix sweet potatoes, eggs, sugar, milk, salt; add 1/2 stick butter and vanilla.
In another bowl add brown sugar, flour, nuts, and 1/2 stick butter. Add 1/2 nut and flour
mixture in potato mixture. Save 1/2 nut and flour mixture for topping. Place in baking
dish and add topping. Bake 350 degrees for 1/2 hour.
2 cups of sifted flour
1 teaspoon of baking powder
1 teaspoon of cinnamon
1 teaspoon of allspice
1 teaspoon of nutmeg
1/2 teaspoon of cloves
1/2 cup of butter
1/2 cup of sugar
4 eggs
1 lb. of dates, chopped
Oil
Sugar
Roll cooking oil in two, 1 pound coffee tins, drain and sprinkle inside with sugar. In a
large bowl, stir together the flour, baking powder, cinnamon, allspice, nutmeg and cloves.
Cream the butter and sugar together with a mixer. Add the eggs one at a time, beating
after each addition. Add the dates and beat well. Blend in the dry ingredients. Turn the
batter into the prepared coffee cans. Place several layers of aluminum foil on the tops
and tie securely with string. Place the cans on a rack in a large kettle and add boiling
water to a depth of 3/4 the height of the cans. Cover the kettle and gently boil the
puddings for 3 hours, replenishing the water as needed. Turn out onto a rack to cool.
They may be frozen, or stored for several weeks in the refrigerator.
For the souce:
2 tablespoons of cornstarch
1/2 cup of sugar
1 cup of hot water
1 egg, beaten
Pinch of salt
2 tablespoons of butter
Red and green Maraschino cherries
Pineapple chunks
Raisins
Pecans
Sugar cubes
Lemon extract
In a saucepan, combine the sugar and cornstarch. Add the hot water, beaten egg and salt.
Cook over medium heat, stirring constantly, until thickened. Drop in the butter and stir
until melted. Add the fruit and pecans. Pour the sauce into a serving container. Drop the
sugar cubes briefly in lemon extract. Place the pudding on a serving platter and surround
with the sugar cubes, placing several on top of the pudding. Light the cubes, and bring
the flaming pudding to the table. Slice the pudding, spoon on the sauce, and top with
Cool Whip.
1 lg. can of pineapple
2 tablespoons of sugar
2 tablespoons of cornstarch
1 tablespoon of butter
2 eggs, beaten
1/2 pint of whipping cream
Red grapes (seeded, cut in half)
Marshmallows (cut in halves or thirds)
Apples
Bananas
Drain pineapple chunks, heat juice in double boiler. Add sugar, cornstarch, butter and
eggs. Boil until thick. (This can be made day before.) Add red grapes, marshmallows to
drained pineapple chunks. Approximately an hour before serving, add apples and bananas
to fruit mixture. Then fold in the custard and the whipped heavy cream.
3/4 cup of minced onion
1 1/2 cups of chopped celery
1 cup of butter
7 cups of soft bread cubes
1 tablespoon of salt
3 cups of finely chopped apples
3/4 cup of raisins
1 1/2 teaspoons of crushed sage leaves
1 teaspoon of thyme leaves
1/2 teaspoon of pepper
In large skillet, cook and stir onion and celery in butter until onion is tender. Stir in about
1/3 of bread cubes. Turn into deep bowl. Add remaining ingredients and toss. Stuff
turkey just before roasting. Yield 9 cups enough for a 12 pound turkey.
Turkey drumsticks
4 stalks of celery
3 med. onions
2 tablespoons of black pepper
Lowery seasoning salt
3 med. green peppers
2 tablespoons of salt
Self-rising cornmeal
Self-rising flour
4 tablespoons of butter
1/2 cup of Miracle Whip
2 tablespoons of garlic powder
1 doz. unsalted crackers
4 eggs
1/2 cup of sugar
Bring to boil turkey drumsticks, 2 celery sticks (diced), 1 onion, 1 bell pepper, 1/2
tablespoon garlic powder, Lowry seasoning and black pepper. Cook over heat until meat
well done. Preheat oven to 400 degrees. Grease pan with butter. Mix cornmeal and
flour into large mixing bowl 1/2 cup sugar, 2 tablespoons salt and 1/2 cup butter. Pour
mixture re into medium pan and bake for 30-40 minutes or until golden brown. Test with
fork or toothpick. Once completed, set aside to cool. Cut into squares and crumble into
large mixing bowl along with 1 dozen of unsalted crackers. Remove turkey drumsticks
from heat, drain broth into separate pot. Pour 1/2 of broth into bread crumbs, saturate
completely. Reserve remaining broth for basting dressing throughout the cooking
(baking) process. Add fresh season salt, Miracle Whip, 1 medium chopped onion,
chopped celery and bell pepper (chopped finely) to cornbread mixture. Add 1 tablespoon
butter. Saute new cornbread mixture over medium high for 15 minutes. Pour into
greased pan and bake 15-30 minutes. Use reserved turkey broth for basting every 10
minutes to keep moist. Bake until dressing in golden brown. Serves 20 people.
1 (16 oz.) can of peaches
1 tablespoon of cornstarch
2/3 cup of brown sugar
1 (8 oz.) can of whole cranberry sauce
1/2 teaspoon of butter
1/2 teaspoon of cinnamon
2 (17 oz.) cans of yams, drained
Drain peaches and reserve juice. Put cornstarch in 1/4 cup of peach juice and set aside.
Heat reserved peach juice and sugar, cranberry sauce, cinnamon, and butter; when butter
is melted add cornstarch, mix and cook, stir over medium until it thickens - put yams in
dish, put peaches around yams. Bake at 350 degrees for 20 minutes. Serves 8-10.
1 sm. onion, chopped (about 1/2 cup)
8 tablespoons of butter or margarine
2 cups of brown rice
4 cups of chicken broth or water
1/2 cup of chopped parsley
1 teaspoon of salt
1 teaspoon of leaf sage, crumbled
2 cups of sliced celery
2 cups of diced dried apricots
2 cups of pecan halves, coarsely chopped
1 cup of raisins
1 cup of diced apples
Saute the onion in butter in a large saucepan until soft, about 5 minutes. Stir in the rice.
Add the broth; bring to boiling. Lower the heat; cover. Simmer, covered until the rice
has absorbed all the liquid, about 40 minutes. Remove from the heat. Stir in parsley,
salt, sage, celery, apricots, pecans, raisins and apple. Now you're ready for a holiday
feast.
1 (13 1/2 oz.) can of crushed pineapple
Water
2 (3 oz.) pkg. of strawberry gelatin
3/4 cup of cold water
1 (16 oz.) can of whole berry cranberry sauce
1/3 cup of coarsely chopped nuts
1 tablespoon of butter
1 (8 oz.) container of Cool Whip
Drain pineapple juice into measuring cup; reserve pineapple. Add water to juice to make
1 cup. Bring to a boil and stir in gelatin. Add cold water; chill until gelatin is of
consistency of unbeaten egg whites. Combine pineapple and cranberry sauce, then stir
into gelatin mixture. Place pecans in butter in a pan and bake about 8 minutes in 350
degree oven. Stir occasionally until pecans are toasted. Cool nuts. Spread Cool Whip
over top of gelatin, cranberry mixture. Sprinkle pecans over frosting.
2 loaves of bread, cubed
1 lb. of sweet sausage
1 teaspoon of sage
2 chicken bouillon cubes
1/4 cup of Parmesan cheese
3 eggs
2 tablespoons of parsley, chopped
1 small onion, chopped
2 sticks of celery, diced
Salt & pepper to taste
Put bread cubes in large bowl. Fry sausage and drain off excess grease. Dissolve
bouillon cubes in 2 cups water. Add all ingredients to bread cubes and mix well. Stuff
bird or spray a 9 x 13 inch baking dish with Pam. Fill with stuffing and bake at 350
degrees for about 1 hour.
6 medium sweet potatoes; cooked and peeled
1/2 cup of brown sugar
5 teaspoons of butter
2 medium oranges, sliced thin
1/4 cup of honey
1/2 cup of orange juice
1/4 cup of cornflake crumbs
Build up following layers in a medium size, buttered casserole: potatoes, sprinkled with
brown sugar then dotted with butter, and then orange slices. Repeat until potatoes and
oranges are used up. Heat honey (enough to make it liquid) and mix with orange juice.
Pour over casserole. Combine crumbs with whatever butter and sugar are left and spread
over top. Cover and bake 30-40 minutes at 350 degrees for 25 minutes. Remove cover
after 15 minutes.
1 box of Uncle Ben's wild rice mix
1 (10 oz.) box of chopped broccoli, cooked and drained
1 cup of chopped ham
1 cup of sharp Cheddar cheese, cubed
1 can of mushrooms, drained
1 can of cream of celery soup
1 cup of mayonnaise
2 teaspoons of prepared mustard
Cook rice according to directions. Place rice on bottom of 9 x 13 pan. Layer on top;
broccoli, cheese, ham and mushrooms. Combine remaining ingredients and put on top.
Sprinkle with Parmesan cheese and bake at 350 degrees for 45 minutes. Serves 4 or 6.
4 oz. of medium white noodles, (about 2 cups)
1 pkg. of frozen broccoli spears
2 tablespoons of butter or margarine
2 tablespoons of flour
1 teaspoon of salt
1/4 teaspoon of prepared mustard
1/4 teaspoon of pepper
2 cups of milk
1 cup of grated American cheese
2 cups of cut up cooked turkey
1/3 cup of slivered toasted almonds
Preheat oven to 350 degrees. In separate sauce pans cook noodles and broccoli as labels
direct just until tender. In saucepan over low heat, melt butter; stir in flour, salt, mustard,
pepper and milk. Cook, stirring constantly until thickened. Remove from heat, stir in
cheese until melted. Drain noodles and broccoli. Dice broccoli stems; leave flowerettes
whole. Arrange noodles, broccoli stems, turkey in shallow casserole or 8 inch square
baking dish; pour cheese sauce over all. Arrange broccoli flowerettes on top, pressing
them lightly into sauce; sprinkle with almonds. Bake uncovered 15 minutes or until
bubbling hot. Makes 4 to 6 servings.
8 eggs, slightly beaten
6 slices of bread, cubed
1 cup of cheddar cheese, grated
1 lb. of sausage, pork, beef or turkey, cooked & drained
2 cups of milk
1 teaspoon of salt
1 teaspoon of dry mustard
Mix all ingredients. Pour in greased 9 x 13 inch baking dish. Refrigerate overnight.
Bake 30 minutes at 350 degrees. Serves 8.
3 cups of shredded Mozzarella cheese
3 cups of shredded cheddar cheese
4 oz. can of sliced mushrooms, drained
8 oz. of cooked ham, cut into fine julienne strips
1/4 cup of margarine, melted
1 3/4 cups of milk
8 eggs, beaten
1/3 cup of sliced green onion
2 tablespoons of fresh snipped parsley
1/2 cup of flour
In a large bowl, lightly toss cheeses together. Sprinkle half of the cheese mixture in an
ungreased 9 x 13 inch baking dish. In medium skillet, cook mushrooms and green onions
in the margarine, until onions are tender. Arrange vegetables over cheese. Arrange ham
strips over vegetables. Sprinkle remaining cheese over ham. (To make ahead, prepare to
this point, cover and refrigerate.) Heat oven to 350 degrees. Lightly spoon flour into
measuring cup; level off. In large bowl using a wire whisk, blend flour, milk, parsley and
eggs; pour over layers in baking dish. Bake at 350 degrees for 35 to 45 minutes or until
mixture is set and top is lightly browned. Let stand about 10 minutes. Cut into squares
and garnish with fresh parsley. Serves 12.
Bake at 325 degrees for 2 1/2 hours. Serves 12. (Delicious and makes a festive holiday
presentation with the pink ham and mixed green stuffing!)
1 fully cooked ham (about 10 to 12 lbs.)
1 (10 oz.) pkg. of frozen chopped kale
1 cup of finely chopped fresh spinach
1 lg. onion, finely chopped (about 1 cup)
3/4 cup of finely chopped watercress
1/2 cup of finely chopped celery tops (leaves)
1/2 teaspoon of salt
1/4 teaspoon of pepper
1/2 cup of honey
2 tablespoons of cider vinegar
2 teaspoons of dry mustard
Trim rind off ham, if any. Trim fat to 1/4 inch thickness. Make X-shaped cuts with a
small paring knife,2 inches deep and 1 inch apart; stagger the rows, all over fat side.
Cook hole in boiling salted water to cover, following directions on package; drain; cool;
squeeze out excess water with hands. Combine kale, fresh spinach, onion, fresh
watercress, fresh celery leaves, salt and pepper in a medium-sized bowl. Press greens
mixture into pockets in ham; pack down well with fingertips. Place ham, fat side up, in a
large shallow pan. Bake in a slow oven (325 degrees) for 2 minutes. Stir honey with
vinegar and dry mustard; brush part over ham. Continue baking and brushing with the
remaining honey mixture, 30 minutes or until top of ham is richly glazed. Remove ham
from pan. Let stand 20 minutes before carving. Carve ham carefully, holding slices
together to keep the stuffing intact. Garnish platter with glazed carrots and fresh
watercress leaves!