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RECIPES FOR CHRISTMAS
Dad / Chef / Author ^ | Carlo3b

Posted on 12/13/2002 7:07:42 AM PST by carlo3b

RECIPES FOR CHRISTMAS

Plan for your Christmas Feast and Gifts HERE!

Holiday Ham with Fruit and Root Beer Glazed

 
BOILING AND SYRUP INGREDIENTS:
BOILING HAM:
1) Place ham in a heavy-bottomed black iron pot or dutch oven.
2) Surround the ham with apples, grapes, orange and cloves. Add root beer and dust with cracked black pepper and file. 3) Bring to a rolling boil and reduce to simmer. Boil approximately 1 hour and turn ham over and continue boiling until root beer is reduced to a thick syrup.
4) Remove ham and set aside. Continue to reduce syrup until it is the consistency of molasses.
CAUTION: Do not burn, or scorch. Remove syrup and place in a mixing bowl, allow to cool and reserve for later.

INGREDIENTS:

Preheat oven to 350 degrees F.
1) Place in the mixing bowl, all of the above ingredients except the ham. Using a wire whisk, blend all spices into the mustard mixture until well incorporated.
2) Place ham in center of dutch oven and coat completely with the sweet mustard mixture.
3) *Bake uncovered for 1 hour.
*Preparing a decorated the ham for the table centerpiece. Start by uusing a sharp paring knife to cut slits on eighth inch deep diagonally across the ham. Continue in the same pattern from the opposite side until even triangles appear from the cuts. Stuff with cloves and, using toothpicks, secure pineapple slices or fresh strawberries to the top of the ham before baking.
SERVES: 6
 
 


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KEYWORDS: arizona; christmas; cookbook; food; freeperkitchen; freepers; freerepublic; fun; gifts; holiday; legacycookbook; thanksgivingday
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To: Howie; stanz; carlo3b
LOL!!!!!!!!!!!!
141 posted on 12/15/2002 7:24:30 PM PST by christie
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To: Howie; jellybean; christie; TwoStep; stanz; Exit148; firebrand; piasa; Billie; Snow Bunny; ...
Oh no, Does this mean I'm immortalized now, just like the Mona Lisa?......Wonderful Howie, you are a real charmer!!!! ....Bwhahahaahhahahahaahahah
142 posted on 12/15/2002 8:03:45 PM PST by carlo3b
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To: jellybean
Thank you sweetie for all of these wonderful posts... it puts us in the holiday spirit.. Huggggg
143 posted on 12/15/2002 8:05:50 PM PST by carlo3b
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To: MeeknMing
Thank you, thank you, for the timely bumps... Merry Christmas my friend, and a Happy New Year.
144 posted on 12/15/2002 8:07:51 PM PST by carlo3b
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To: Aquamarine
Santa is popping up all over tonight...LOL Thank you for the neat post... :)
145 posted on 12/15/2002 8:09:25 PM PST by carlo3b
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To: carlo3b

146 posted on 12/15/2002 8:10:14 PM PST by Aquamarine
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To: stanz
.... Hey cutie, are you hoofin it tomorrow... ;)
147 posted on 12/15/2002 8:11:55 PM PST by carlo3b
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To: christie
Isn't the thread fun tonight.... friends.... sigh
148 posted on 12/15/2002 8:13:15 PM PST by carlo3b
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To: Howie; carlo3b
Howie...hahahha!! That's priceless!

Carlo...does the light flash to let you know when the cookies are done?

149 posted on 12/15/2002 8:14:11 PM PST by jellybean
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To: TwoStep; Howie; christie
Yo little one, isn't Howie a character???/ LOLOLOL
150 posted on 12/15/2002 8:15:41 PM PST by carlo3b
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To: jellybean
Cookies, where's the cookie.. Beanie, are you hidding the cookies???
151 posted on 12/15/2002 8:17:28 PM PST by carlo3b
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To: Aquamarine
{{{{{{{{{ SMOOCH }}}}}}}}}}}

152 posted on 12/15/2002 8:19:22 PM PST by carlo3b
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To: ConservativeDude
can you buy a goose at a good grocery store?

I have no trouble finding goose at all the major supermarkets near me (I'm on Long Island). Goose is MARVELOUS, but be warned -- it doesn't have as much meat as a turkey, so plan ahead!

Merry Christmas!

Regards,

153 posted on 12/15/2002 8:22:09 PM PST by VermiciousKnid
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To: carlo3b
I had no idea you were doing this! I must have one!

Merry Christmas!

Regards,

PS: Will you be compiling a Volume 2? I've got some good recipes...

154 posted on 12/15/2002 8:25:03 PM PST by VermiciousKnid
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To: carlo3b; christie
I think christie has the cookies. We were supposed to baking them...it was gonna be a surprise...but I got lost in Pittsburgh...or somethin'...

Eeek...I don't know nothin' 'bout bakin' no cookies!!

155 posted on 12/15/2002 8:27:32 PM PST by jellybean
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To: Nora
This is the BEST Stuffing I have ever tasted for Turkey or Chicken. Enjoy and MERRY CHRISTMAS, Jesus has come, died, arisen and He is coming again.

MIDWEST SAUSAGE AND DRIED CHERRY STUFFING

* 6 cups country style white bread, cubed and toasted

Ingredients

* 1 pound bulk pork sausage

* 1 stick of butter

* 2 chopped onions

* 4 ribs of chopped celery

* 2 1/2 tablespoons of crumbled sage leaves

* 1 1/2 teaspoons crumbled thyme leaves

* 1 cup dried cherries (purchase them dried)

* 1 cup toasted and chopped walnuts

* 1 cup of chicken stock (canned)

* salt and pepper (to taste)

Directions

1. Toast the 6 cups of bread cubes for 10 - 15 minutes in a 325 degree oven until golden. Transfer toasted cubes into a large bowl.

2. In a skillet, sauté the sausage, until brown. Drain grease and transfer it the bread bowl.

3. In the same skillet, using 1 stick of butter, sauté all of the vegetables for 10 minutes, until soft. Remove vegetables and place in bowl.

4. Now, in your bowl, combine the sausage, vegetables, cherries breadcrumbs and the rest of the ingredients EXCEPT for the chicken stock. Mix the ingredients until well combined.

5. Now add just enough chicken stock to moisten the bread mixture. You do not want it soaking wet.

6. If packing the turkey, stuff the neck and cavity loosely with stuffing, folding the neck skin under and fastening with a skewer. If not, lightly pack stuffing into a large, shallow stoneware-baking dish.

7. If you bake the stuffing inside the bird, roast the bird at 325 degrees for 15 minutes per pound, or until the temperature of the bird reaches 180 degrees and the juices run clear when thigh is pierced with fork. * If you back in a separate dish, drizzle the stuffing with a little bit of stock (do not soak). Cover and bake at 325 degrees for 20 to 30 minutes. Uncover and bake for an additional 10 minutes.

156 posted on 12/15/2002 8:37:15 PM PST by Jmouse007
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To: jellybean; carlo3b; TwoStep
Gulp!!!!!!!!

. . . been caught.

I ate 'em all . . .

157 posted on 12/15/2002 8:38:13 PM PST by christie
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To: Howie
Real Italian Minestrone 
Not for the squeamish, or the faint of heart! Don't think about it, just enjoy this great soup!!
1) Soak the dried peas, beans, and vegetables in water overnight. The following day, half-cook them in unsalted water.
2)  Boil the pork rind, ham bone or trotter and pig's ear in salted water for about 2 hours. When the meat is tender, drain and cut into small pieces.
3) Heat the oil and fat salt pork in the pan in which the soup is to be made. Sauté the garlic, parsley, and carrots until the garlic is golden but not brown and the carrot has softened. Add the tomatoes, the dried vegetables, drained, and all the remaining fresh vegetables and herbs, except the spinach.
4) Season to taste with salt and freshly ground pepper, and cover with about 12 cups of water. Bring to boil and simmer gently for 1 hour.
5) Add the spinach and the meat, and cook until the spinach is soft.
Noodles may be added if an even thicker minestrone is preferred, but as always careful not to overcook pasta.
Serve hot or cold, sprinkled generously with grated Parmesan or Pecorino
(serves 6 to 8)
 
 
158 posted on 12/15/2002 8:53:32 PM PST by carlo3b
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To: VermiciousKnid; christie; firebrand; TwoStep; jellybean; stanz
Will you be compiling a Volume 2? .....I've got some good recipes...

...Volume 2...a..er...NO!...Recipes????? Come on, don't tease...LOLOLOL Pleaseeeee

159 posted on 12/15/2002 8:58:03 PM PST by carlo3b
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To: jellybean
christie has cookies???
160 posted on 12/15/2002 8:58:56 PM PST by carlo3b
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