Recipes - Ham Recipes - Honey Glazed Easter Ham

4 lb. fully cooked ham, boneless,
1 12 oz. can Lemon-lime soda
1/4 c. honey
1/2 tsp. mustard
1/2 tsp. ground cloves
1/4 tsp. ground cinnamon

Place ham and lemon-lime soda into crock pot.

If your pot has a rack, you can use it.

Cover, and cook on low 6-8 hrs or on high 3-4 hrs.

Thirty minutes before serving, combine honey, mustard, cloves, and
cinnamon, and 3 T. drippings from bottom of crock pot.

Spread glaze over ham, and continue cooking.

Let ham stand for 15 mins., before serving.

Recipes - Crunchy Chocolate Easter Eggs

1 cup packed brown sugar
1 cup light corn syrup
1 cup peanut butter
2 cups cornflakes
2 cups Rice Krispies
1/2 cup finely chopped peanuts
3 3/4 cups semisweet chocolate chips
1 1/2 tsp shortening
Candy sprinkles

In a heavy saucepan, combine brown sugar, corn syrup and peanut butter.
Cook and stir over medium heat until smooth. Remove from heat, stir in
the cereals and peanuts.

Mel’s note: I think some vanilla is needed.

When cool enough to handle, drop by tablespoonfuls onto waxed
paper-lined baking sheets. Form into egg shapes. Refrigerate until firm.
Microwave chocolate chips and shortening, stir until smooth (double
boiler instead??). Dip eggs in chocolate, allow excess to drip off.
Place on waxed paper lined baking sheets. Decorate with sprinkles. Let
stand until set.

Yield: about 4 1/2 dozen

Italian Food - Italian Recipes - Dinner Italiano

1 lb. ground beef
1 egg
1 cup soft bread crumbs (2 slices
1 t. leaf basil, crumbled
1 t. salt
1/4 t. pepper
1/2 pound sweet Italian sausages, cut into 1″ pieces
1 large onion, chopped (1 cup)
1 clove garlic, minced
1 can (1 lb.) tomatoes
1 pkg. macaroni, cooked and drained (7 oz)
Grated Parmesan cheese

Mix ground beef, egg, bread crumbs, basil, salt and pepper in medium bowl
just until blended. Shape into small balls; brown sausage pieces in large
skillet. Remove with slotted spoon and reserve. Brown meatballs in pan
drippings. Remove and reserve. Sauté onion and garlic in drippings until
soft. Stir in tomatoes. Return meatballs and sausage to skillet; bring to
boil. Lower heat. cover and simmer 20 minutes or until meatballs are cooked.
Taste and season with salt if needed. Line a heated platter with pasta and
pile meatballs/sausage mixture in the center. Top with grated Parmesan
cheese. Serves 6

Recipes - Chicken Recipes - CREAMY CHICKEN FETTUCCINE

INGREDIENTS:
12 oz. Fettuccine, uncooked
8 oz. boneless chicken breasts, cut in 1/2-inch cubes
8 oz. mushrooms, sliced
1/2 cup diced red bell pepper
1 1/2 cups mayonnaise
3/4 cup milk
1/4 cup Parmesan cheese
3 tbsp. minced fresh basil or 1 tsp. dried basil
1 tsp. coarsely ground black pepper
1/2 tsp. paprika

DIRECTIONS:
Prepare pasta according to package directions. Coat a large skillet with cooking spray. Add chicken and sauté
over medium-high heat, stirring frequently, until chicken is golden brown and cooked through, about 4 minutes.
Remove chicken from the pan. Recoat the skillet with cooking spray.

Add the mushrooms and red pepper; sauté until tender, about 5 minutes. Combine the mayonnaise, milk, cheese, basil, pepper and paprika in a small bowl.

Add to the vegetables in the skillet. Add the chicken to the skillet. Stir constantly, and heat over medium-low heat until thoroughly heated. When pasta is done, drain and return it to the pot. Add the contents of the skillet to the pot and mix well. Serve immediately.

YIELD: 6 Servings

Recipes - Appetizer Recipes - Cream Cheese and Shrimp Spread

1 (12 ounce) package frozen shrimp
3 ounces cream cheese
2 tablespoons mayonnaise
1 small bottle stuffed green olives, chopped
2 teaspoons lemon juice
2 teaspoons onion juice (purée)
Dash of cayenne pepper
Dash of Tabasco® sauce
Salt, to taste

Blend well. Chill before serving.

Chicken Recipes - Chicken Shishkabob Recipes

Cut chicken into cubes
( stick it in the freezer for about 15 minutes to make cutting it up easier).

Throw the cubes into a zippy bag with a bottle of Kikkoman Teriyaki Sauce, overnight in the refrigerator.

Layer on a skewer with cherry tomatoes, onion chunks, green peppers and button mushrooms.

The leftover Teriyaki Sauce goes in a pan on the grill with any leftover veggies in it and is used to baste as the kabobs cook.

Cook on low on each side until done (not more than 5 min. on each side) Serve over white rice with the pan of
teriyaki to drizzle over it.

Chicken Recipes - Chicken Taco Fiesta Lasagna

Chicken Taco Fiesta Lasagna Recipe

2 (14.5 oz.) cans diced tomatoes with mild green chiles, undrained
1/4 cup taco sauce
3 cups cubed cooked chicken
1(16 oz.) can Old El Paso Refried beans
1/2 cup sour cream
12 uncooked lasagna noodles
3 cups shredded colby-monterey jack cheese
1/2 cup chopped green onion
2 tablespoons chopped fresh cilantro
1/4 cup sliced ripe olives (optional)

Spray 13×9 in. glass baking dish and sheet of foil to cover with nonstick cooking spray. In large bowl, combine tomatoes and taco sauce; mix well.

Stir in chicken. In medium bowl, combine refried beans and sour cream; mix well. Spread about 1 cup chicken mixture in bottom of sprayed baking dish. Top with 4 uncooked noodles, breaking to fit if necessary. Spread with half of bean mixture and 1 1/2 c. chicken mixture. Sprinkle with 1 cup of cheese and half of onions and olives. Layer 4 more noodles, remaining bean mixture, 1 1/2 c. chicken mixture and 1 cup of cheese. Top with remaining 4 noodles, chicken mixture, onions, olives and cheese. Be sure noodles are covered. Cover with foil, sprayed side down. Refridgerate at least 8 hours or overnight. ***

Heat oven to 350 F. Bake covered lasagna for 50 minutes. Uncover baking dish; bake an additional 18-20 minutes or until bubbly and thoroughly heated. Let stand 10 minutes before serving.
Sprinkle with cilantro. If desired, garnish with dollop of sour cream, chopped tomato and shredded lettuce.

ST Patrick Day Recipes

Corn Beef and Cabbage Recipe for St Pats Day

4 slices bacon
4 tablespoons butter
1 head green cabbage, coarsely chopped
Salt and freshly ground pepper, to taste
1 can corned beef

Cook the bacon in large pot over medium heat until almost crisp. Remove
the bacon from the pot and set aside. Melt the butter in the pot with
the bacon grease. Add the cabbage, stirring well to coat the cabbage in
fat. Add about 1/3 cup water, and salt and pepper, to taste. Cover pot
with a lid, and cook over medium heat for about 10-15 minutes.
Meanwhile, chop the bacon into small pieces.
Remove the lid from the pot, and scatter chunks of corned beef and
chopped bacon over top of the cabbage. Cover and cook until desired
doneness. I personally like a little bit of crunch left to the cabbage.

Tip: Cabbage is one of those vegetables that naturally contains water in
its leaves. Begin by adding just a small amount of water. As cabbage
cooks, if it needs more liquid, then add more water.

Beef Recipes - Crock Pot Recipes - CROCKPOT BEEF AND GRAVY

2-3 pounds roast cut into bite sized pieces
1 packet Lipton’s Onion soup mix
2 cans Cream of mushroom soup

Place pieces of roast in crock pot. Sprinkle packet of onion soup on meat.

Cover with cream of mushroom soup. Let cook up to 9 hours.

Stir about 1/2 way through cooking.

Serve over mashed potatoes, rice, or pasta.

Quotes

Chicken Recipes - Crockpot Recipes - CROCKPOT BARBECUED CHICKEN

1 frying chicken cut up or quartered
1 can condensed tomato soup
3/4 cup chopped onion
1/4 cup vinegar
3 Tablespoons brown sugar
1 Tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon sweet basil
1/4 teaspoon thyme

Place chicken in slow cooker.

Combine all other ingredients and pour over chicken.

Cover tightly and cook at “low” for 6-8 hours.

Makes 4 servings.