Ham With Brown Sugar and Pineapple Glaze
Ingredients
5 to 6 pound bone in Ham
1 20-ounce can pineapple slices, juice reserved
15 to 20 whole cloves
1 small jar maraschino cherries
3/4 cup packed dark brown sugar
2 tablespoons yellow mustard (I prefer French's)
Preheat oven to 325 degrees F
1. Score ham in a diamond pattern, and stud with the whole cloves. Place ham in foil lined pan.Bake in oven for 30 minutes.
2. In a small bowl, combine the brown sugar, mustard and just enough pineapple juice to make a thick glaze.
3. Remove Ham from oven and brush glaze over ham, decorate with pineapple slices, with cherries in the center and brush again with the glaze.
4. Bake uncovered for 1 hour and 15 minutes in the oven.
5. Baste ham every 10 to 15 minutes with the Brown Sugar and Pineapple Glaze.
5 to 6 pound bone in Ham
1 20-ounce can pineapple slices, juice reserved
15 to 20 whole cloves
1 small jar maraschino cherries
3/4 cup packed dark brown sugar
2 tablespoons yellow mustard (I prefer French's)
Preheat oven to 325 degrees F
1. Score ham in a diamond pattern, and stud with the whole cloves. Place ham in foil lined pan.Bake in oven for 30 minutes.
2. In a small bowl, combine the brown sugar, mustard and just enough pineapple juice to make a thick glaze.
3. Remove Ham from oven and brush glaze over ham, decorate with pineapple slices, with cherries in the center and brush again with the glaze.
4. Bake uncovered for 1 hour and 15 minutes in the oven.
5. Baste ham every 10 to 15 minutes with the Brown Sugar and Pineapple Glaze.
My Mom's Famous Potato Salad
Ingredients
10 medium size white potatoes, peeled and cubed
2 cups mayonnaise
1/2 cup yellow mustard
1 cup chopped onion
1/2 cup of chopped celery
8 hard-cooked eggs, chopped
8 ounces dill pickle relish
Salt and Pepper to taste
Directions
1. Place cubed potatoes in a large pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until tender. Drain, and place in a serving bowl.
2. Fold the onion,celery, salt and pepper into the potatoes while they are still hot. This allows the potatoes to absorb the flavor.
3. Let cool for 10 minutes.
4. Gently stir in the eggs and dill pickles.
Add the mayonnaise and mustard to the salad, and mix well.
5. Chill for 30 minutes before serving.
10 medium size white potatoes, peeled and cubed
2 cups mayonnaise
1/2 cup yellow mustard
1 cup chopped onion
1/2 cup of chopped celery
8 hard-cooked eggs, chopped
8 ounces dill pickle relish
Salt and Pepper to taste
Directions
1. Place cubed potatoes in a large pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until tender. Drain, and place in a serving bowl.
2. Fold the onion,celery, salt and pepper into the potatoes while they are still hot. This allows the potatoes to absorb the flavor.
3. Let cool for 10 minutes.
4. Gently stir in the eggs and dill pickles.
Add the mayonnaise and mustard to the salad, and mix well.
5. Chill for 30 minutes before serving.
Southern Style Collard Greens
Ingredients
5 bunches collard greens - rinsed, trimmed
2 quarts chicken stock
2 smoked turkey legs
2 large onions peeled and diced 1/2 inch
salt and black pepper to taste
Directions
1. Bring a large pot with 3 quarts of chicken stock to boil, add smoked turkey legs and bring back to a rolling boil and let simmer for 20 minutes.
2. Add the collard greens and diced onions to the pot, and turn the heat up to medium-high.
3. Let the greens cook down for about 45 minutes, stirring occasionally.
4. Reduce heat to medium, and season with salt and pepper to taste. Continue to cook until the greens are tender and dark green, 45 to 60 minutes.
5. Drain liquid from greens and cut up.
5 bunches collard greens - rinsed, trimmed
2 quarts chicken stock
2 smoked turkey legs
2 large onions peeled and diced 1/2 inch
salt and black pepper to taste
Directions
1. Bring a large pot with 3 quarts of chicken stock to boil, add smoked turkey legs and bring back to a rolling boil and let simmer for 20 minutes.
2. Add the collard greens and diced onions to the pot, and turn the heat up to medium-high.
3. Let the greens cook down for about 45 minutes, stirring occasionally.
4. Reduce heat to medium, and season with salt and pepper to taste. Continue to cook until the greens are tender and dark green, 45 to 60 minutes.
5. Drain liquid from greens and cut up.
Home Made Macaroni and Cheese
Ingredients
2pounds elbow macaroni
2pounds grated or shredded sharp cheese
1 cup milk 2 12 oz can evaporated milk
1/2 teaspoon white pepper
salt to taste
Directions
Preheat oven to 350 degrees F
1. Grease a 9x13 inch baking dish.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. In a large bowl combine milk, one pound of shredded cheese, white pepper and salt. Add the cooked macaroni and mix well
4. Place 1/2 of cooked macaroni mixture in a 9 x 13 inch baking dish, layer top with cheese, add remaining macaroni mixture, layer with remaining cheese, Pour sauce over top.
5. Cover and bake 30 minutes. Uncover and bake 15 minutes more.
2pounds elbow macaroni
2pounds grated or shredded sharp cheese
1 cup milk 2 12 oz can evaporated milk
1/2 teaspoon white pepper
salt to taste
Directions
Preheat oven to 350 degrees F
1. Grease a 9x13 inch baking dish.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. In a large bowl combine milk, one pound of shredded cheese, white pepper and salt. Add the cooked macaroni and mix well
4. Place 1/2 of cooked macaroni mixture in a 9 x 13 inch baking dish, layer top with cheese, add remaining macaroni mixture, layer with remaining cheese, Pour sauce over top.
5. Cover and bake 30 minutes. Uncover and bake 15 minutes more.
Candid Yams
Ingredients
6 large yams peeled and sliced
1/2 teaspoon ground cinnamon
1/2 cup white sugar
1 cup Packed brown sugar
1 cup Pineapple juice
1 stick butter
Salt to taste
Directions
1. Preheat oven to 350 degrees F
2. Place sliced yams into a 9x13 inch baking dish.
3. Sprinkle with cinnamon and white sugar. Cover with brown sugar.
4. Pour Pineapple juice over casserole just enough to cover.
5. Bake for 35 minutes or until done.
6 large yams peeled and sliced
1/2 teaspoon ground cinnamon
1/2 cup white sugar
1 cup Packed brown sugar
1 cup Pineapple juice
1 stick butter
Salt to taste
Directions
1. Preheat oven to 350 degrees F
2. Place sliced yams into a 9x13 inch baking dish.
3. Sprinkle with cinnamon and white sugar. Cover with brown sugar.
4. Pour Pineapple juice over casserole just enough to cover.
5. Bake for 35 minutes or until done.
Feeds 8 to 10 people
Pink Lemonade
Ginger Ale
Iced Tea
Dessert Suggestions
Sweet Potato Pie
Banana Pudding
Lemon Meringue Pie
Pineapple Up-Side Down Cake
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