Recipe Exchange Newsletter Saturday's Thought for the Day and Recipes of the Day

[Nancy Rogers]

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Thought for the DayDon't worry about the size of your Christmas tree.  In the eyes of a child they are all 25 feet tall.There will be no recipe exchange newsletter sent out Friday, Sunday or Monday.  To prevent the 100s of extra messages of our members asking why the newsletter wasn't sent out, I will send a thought for the day and several of my favorite Christmas recipes each day.  NancyRecommended Christmas SitesChristmas Coloring Pages   Casserole Recipes   Holiday Candy Recipes  All Easy Candy RecipesHam and Ham Glaze Recipes  Christmas CookiesPie Recipes Green Bean Recipes  Sweet Potato Recipes  Jar Mix Recipes  Gift Bread Recipes  Christmas Desserts Recipes   Holiday RecipesHoliday Punch Recipes  Ham Glaze Recipes  Baked Ham Recipes  Leftover Turkey and Ham RecipesF.r.e.e Christmas CardsChristmas Recipes Holiday Apricot Ham Glaze1 c. apples, diced1 c. apricots1/2 tsp. dry mustard2 c. apple cider1/2 tsp. crushed clovesSoak apricots in cider for 1 hour. After ham has cooked 1 to 1-1/2 hours, remove from oven. Add above ingredients, blended together. Ham rule of thumb = 325 degrees at 25 minutes per pound. Brown Sugar Mustard Ham Glaze1/2 c. pineapple juice1 c. brown sugar4 tsp. prepared mustard2 to 3 tbsp. lemon juice1 box whole clovesBake ham according to directions. Half hour before ham is done, remove from oven. Pour off drippings. Score top of ham about 1/8 inch deep into crisscrossed diagonals. Insert whole clove into each section. Blend rest of ingredients and spoon mixture over the ham. Return to oven, baste frequently during last half hour of cooking. Cherry Almond Ham Glaze1 (12 oz.) jar cherry preserves1/4 c. vinegar2 tbsp. corn syrup1/4 tsp. ground cinnamon1/4 tsp. ground cloves1/4 tsp. ground nutmeg1/3 c. slivered almonds3 tbsp. waterIn a saucepan, combine all ingredients except almonds and water. Bring to a boil. Reduce heat; simmer 2 minutes, stirring frequently. Stir in the almonds. About 15 minutes before ham is done, spoon 1/4 to 1/3 cup glaze over ham. Repeat if desired. Stir water into remaining glaze; heat through and serve with ham. Makes 1-1/2 cups glaze. Raisin Ham Glaze (Sauce)1 c. raisins1 3/4 c. water1/3 c. brown sugar1-1/2 tbsp. cornstarch1/4 tsp. cinnamon1/4 tsp. cloves1/4 tsp. dry mustard1/4 tsp. salt1 tbsp. vinegarBoil raisins in water for 5 minutes. Add sugar mixed with cornstarch, spices, mustard and salt. Cook, stirring until thickened. Blend in the vinegar. Makes 1-1/2 cups of sauce. Serve hot on sliced ham. Bread Stuffing2 - 24 oz. loaves, cubed and dried1-1/2 c. chopped onion3 c. celery1 c. margarine1 c. vegetable shortening1 tbsp. salt1 tsp. pepperSage to tasteCook onion and celery in shortening and butter until tender crisp. Mix seasonings together and sprinkle over bread cubes. Add onion mixture and toss lightly with enough hot water to moisten all the bread. Bake at 375 degrees for 30-40 minutes or until completely heated.Cornbread Stuffing5 c. crumbled yellow cornbread1 lb. sausage meat2 c. onions, chopped1-1/2 c. chopped celery stalks2 c. fresh white bread crumbs,slightly pressed down2 eggs, lightly beaten2 to 3 tbsp. sage1/2 c. melted butterSalt and pepperMakes 2 1/2 quarts. Break sausage up and sauté until gray. Scrape into mixing bowl, leaving fat in pan. Saute onions in fat 5 to 6 minutes until tender. Add celery and sauté 2 minutes. Add bread crumbs and eggs. Season to taste, exaggerating the sage slightly. Fold in melted butter. 'Candied Sweet Potatoes6 med. sweet potatoes, cooked and halved lengthwise or 2 (16 oz.) can whole sweet potatoes, drained1/2 c. packed brown sugar1/2 c. dark corn syrup1/4 c. butter or margarinePreheat oven to 350 degrees. Arrange sweet potatoes in cook and serve baking dish. In 1 quart saucepan over medium heat, combine brown sugar, corn syrup, and butter; heat to boiling. Reduce heat to low; simmer, stirring occasionally, 5 minutes. Pour syrup over sweet potatoes. Bake 20 minutes or until potatoes are well glazed, basting often with syrup. To serve, spoon syrup over potatoes. Cranberry Jell-O Salad2 c. cranberries1-1/4 c. water1 c. sugar1 box cherry Jell-O1/2 c. apples, diced1/2 c. celery, choppedCook cranberries and water until cranberries pop open. Add sugar and cook until dissolved. Add 1 box cherry Jell-O and let chill. Add 1/2 cup diced apples and 1/2 cup chopped celery. Put into the mold. Have a great holiday season.Nancy






  
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