It's that time of year again! The time of the year when Jack Frost likes to nip at your nose and there's cheer abounding in the air. Now also comes the time of the year when families flock together and expect good food, so here are a few recipes which are both inexpensive to make and delicious. Recipes are courtesy of epicurious.com and will give you the base for a fantastic holiday meal!
Baked Ham
Ingredients
Ham:
1 10 to 15-pound whole ham, or 1 5 to 7-pound half of a ham Glaze:
1 1/3 cups packed brown sugar 2 teaspoons dry mustard 3 tablespoons cider vinegar, prune juice, wine or ham drippings Whole cloves Decorate with pineapple rings studded with cranberries and stars cut from preserved orange peel, optional Garnish with: Slices of jellied cranberry sauce topped with thin orange or pineapple slices, optional Preparation
I. Ham labeled "Cook Before Eating"
Preheat the oven to 325 F. Place the ham on a rack in a shallow roasting pan. For a whole 10 to 15-pound ham, allow 18 to 20 minutes per pound; for a half five to seven pounds, allot about 20 minutes per pound; or for a shank or butt portion weighing three to four pounds, about 35 minutes to the pound. In all cases, cook uncovered until the internal temperature reaches 160 F. For an attractive, quick finish, remove the ham from the oven about 30 minutes before it is done and glaze as directed below.
II. Ham labeled "Fully Cooked" or "Ready to Eat"
Preheat the oven to 325 F. To heat the ham, place it on a rack in a shallow roasting pan, and bake uncovered. For a whole ham, allow 15 to 18 minutes to the pound; for a half, 18 to 24 minutes per pound. The ham will be ready when the internal temperature reaches 140 F. To glaze the ham, remove it from the oven about 30 minutes before it is done, and increase the oven heat to 425 F. Remove all the rind but a collar around the shank bone. Slash the fat at the top of the ham in a diamond pattern, and cover the surface with brown sugar, dry mustard moistened with cider vinegar, prune juice, wine or ham drippings.
Return the ham to the oven, reduce the oven heat to 325 F again, and cook about 30 minutes. Place on a platter. Garnish with slices of jellied cranberry sauce topped with thin orange or pineapple slices.
Green Bean Casserole (from scratch)
Ingredients
Green Bean Casserole I:
1 pound green beans One 10 3/4-ounce can condensed cream of tomato soup 3 tablespoons prepared horseradish 1 teaspoon Worcestershire sauce 1/4 teaspoon salt 1/4 teaspoon paprika
Au Gratin:
Dry bread crumbs Paprika — about 1/2 teaspoon per cup Dots of butter Grated Cheddar, Romano or Parmesan
Green Bean Casserole II:
1 pound green beans Butter for greasing baking dish 3/4 cup milk One 10 3/4-ounce can condensed cream of mushroom soup 2/3 cup canned French-fried onion rings, plus additional 1/2 cup Salt and black pepper to taste Preparation
Green Bean Casserole I:
Preheat the oven to 350 F. Wash and trim the stem ends from green beans. Place in a greased 8 x 8 x 2-inch baking dish.
In a medium bowl, mix cream of tomato soup, horseradish, Worcestershire sauce, salt and paprika. Pour over beans and bake, covered, about one hour.
Top with au gratin ingredients, listed below. Heat in broiler until the cheese is melted.
Au Gratin:
Completely cover the food with bread crumbs paprika, butter and cheese. Place the dish in a preheated 350 F oven or under the broiler five inches below the source of heat, and broil until a glazed golden crust is created.
Green Bean Casserole II:
Preheat the oven to 350 F. Wash and trim the stem ends from green beans. Place in a buttered baking dish.
Mix milk, cream of mushroom soup, 2/3 cup canned French-fried onion rings, and salt and black pepper to taste. Pour over beans and bake, uncovered, about 30 minutes. Sprinkle with 1/2 cup canned French-fried onion rings. Bake until browned, five to 10 minutes.
Parker House Rolls (because what holiday feast is complete without rolls?)
Ingredients
1 cup milk 2 tablespoons butter, softened 1 tablespoon sugar 3/4 teaspoon salt 2 tablespoons warm (105 to 115 F) water 1 package (2 1/4 teaspoons) active dry yeast (1 large egg) 3 1/3 to 3 2/3 cups all-purpose flour Melted butter Preparation
Heat milk until warm (105 to 115 F). Add and stir butter, sugar, and salt until the sugar is dissolved. Combine water and yeast in a large bowl and let stand until the yeast is dissolved, about five minutes. When the milk mixture has cooled to lukewarm, stir it into the yeast. Beat in egg, if desired.
Have the flour ready. Stir in part of the flour, then knead in the rest, using only enough to form a dough that can be handled easily. Place in an oiled bowl. Brush the top with melted butter. Cover and let the dough rise in a warm place until doubled in bulk.
Roll the dough out into a 30-inch-long log and cut into one-inch pieces. Roll each piece into a ball and flatten into a two-inch round. Dip the handle of a knife or wooden spoon in flour and use it to make a deep crease across the middle of each roll. Fold the rolls over on the crease and press the edges together lightly. Place about two inches apart in rows on greased baking sheets. Let rise in a warm place until light, about 35 minutes. Preheat the oven to 425 F. Bake until golden brown, about 15 minutes. Remove to a rack to cool.
