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Post by dld on Dec 15, 2010 7:15:44 GMT -5
OK! Lets hear about all the side dish yummies that are gonna be with that big ole ham? For my family it's collard greens (of course!!) and homemade pumpkin bread, banana nut bread, preacher cookies, cranberry glop (whole berry ain't right) and i'm thinking of others, so chime in here and give me some ideas.
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Post by bluelacedredhead on Dec 15, 2010 9:03:18 GMT -5
You LIKE that jellied crap that they make from the fumes of cranberries? OMG. You are the second person in a week I've heard say that. I was in the grocery store and someone needed assistance from a grocery clerk to get the one "without berries" from the top shelf.
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jcm05
Administrator
Posts: 1,685
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Post by jcm05 on Dec 15, 2010 9:56:59 GMT -5
cranberry glop! YUM
WTF are preacher cookies?
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Post by dld on Dec 15, 2010 9:59:43 GMT -5
Preacher cookies are "no bake oatmeal cookies"
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jcm05
Administrator
Posts: 1,685
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Post by jcm05 on Dec 15, 2010 10:00:39 GMT -5
So you eat the dough raw?
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Post by dld on Dec 15, 2010 10:10:22 GMT -5
Here's you a recipe JT.
CHOCOLATE OATMEAL NO-BAKE COOKIES
2 cups sugar 1/2 cup cocoa 1 stick butter 1/2 cup milk 1 tsp. vanilla 3 cups quick-cooking oatmeal 1/2 cup peanut butter
Combine sugar, cocoa, butter and milk in a saucepan. On medium heat, bring to a boil for one full minute.
Remove from heat. Stir in peanut butter (optional), vanilla and oatmeal.
Drop by spoonful onto wax paper. Let cool for at least 30 minutes.
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Post by bluelacedredhead on Dec 15, 2010 10:23:46 GMT -5
cranberry glop! YUM WTF are preacher cookies? You took the words right out of my mouth, JT. Dude, thanks for the recipe
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Post by dogwoman on Dec 15, 2010 15:34:37 GMT -5
Ham and Sauces from “Chirstmas in New Mexico Cook Book”.
Baked Sliced Ham with Sauces
Serve with soft rolls for making sandwiches.
1/2 bone-in ham (8-10 pounds) 1 cup water 1/2 cup orange flavored liqueur 1/2 cup orange juice 2 tsp. ground cloves
Put ham in large baking pan. Mix water, liqueur, juice and cloves, then pour over ham. Bate at 325 for 2 hours, basting occasionally. Cool ham, then slice. Arrange on a platter and surround with bowls of the following sauces.
Cumberland Sauce (variation) 1 cup mayonnaise 2 Tbsp. prepared mustard 1 Tbsp. currant jelly
Mix with a whisk until smooth. Makes approximately 1 cup.
Christmas Mustard 1 cup Champagne or dry white wine 1 Tbsp. dry Mustard (like Coleman's powder) 3 eggs Pinch of cayenne powder
Combine wine and powdered mustard. Beat eggs and cayenne together. Combine mixtures in top of a double boiler. Cook over boiling water, stirring constantly until thickened. Remove from heat and refrigerate. Makes approximately 1-1/2 cups.
Pecos Trail Sauce 1 Tbsp. prepared horseradish 1 cup sour cream 1 tsp. chopped dill weed
Mix all ingredients thoroughly. Refrigerate for at least one hour prior to serving. Makes approximately 1 cup.
Hacienda Sauce 1 cup peach jam 1/4 cup seedless raisins, plumped 1 Tbsp. Bourbon
Mix all ingredients well. Chill in refrigerator for one hour prior to serving. (*Plump raisins by putting them into a saucepan with enough water to cover. Bring to a boil, remove from heat and let stand for 10 minutes, drain off liquid.) Makes approximately 1-1/4 cups.
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Post by dogwoman on Dec 15, 2010 15:41:51 GMT -5
I make my own version of the green bean casserole. I saute some chopped onions in butter and then use that to start a rue which I turn into a medium thick white sauce. I grease a casserole and fill it with blanced green beans. I pour on the white sauce, then I top the casserole with buttered, herbed bread crumbs and bake it until it is bubbling and bread crumbs are beginning to brown. (350 degree oven)
I like to use Herbs de Provence plus parsley for the buttered, herbed bread crumbs. Herbs de Provence is a mixture of equal parts thyme, marjoram, lavender, basil, rosemary, fennel and sage.
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leftylogan
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Moderator in Training
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Post by leftylogan on Dec 15, 2010 19:54:36 GMT -5
The only thing I eat on Christmas day is Cheese Potatoes because I don't like ham and the Cheese Potatoes are the best thing ever
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Post by bluelacedredhead on Dec 15, 2010 21:36:03 GMT -5
Lorna, Those sauces sound delicious. I think I might make them up for my annual New Year's Eve Fondue-athon with beef in one and seafood in another. Lefty, thanks for the mention of cheesy potatoes. Now I have something worthy of posting. I like to make this recipe with Sharp Cheddar but that's just me. My Family insists that I bring the following dish to Christmas and Thanksgiving dinners. It's from Gardening Wisdom by Dick and Jan Raymond, 1982, Gardenway publishing. George's Potatoes 6 large potatoes peeled 2 cups large curd cottage cheese 1 cup sour cream 1 clove garlic mashed 1 tsp salt 3 or 4 scallions, finely chopped 1 cup grated Cheddar cheese Paprika and Parsley Flakes for Garnish Boil the potatoes until slightly tender, about 10 minutes. Drain, cube and place in a buttered casserole dish. Combine the cottage cheese, sour cream, garlic, salt and scallions. Toss the cheese mixture with the potatoes, mixing thoroughly. Top with Grated Cheese. Lightly sprinkle paprika and parsley on top. Bake at 350F for 30 minutes. Serves 6 or 8 (Maybe )
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bammer
Tomato Fanatic
Turkaconus Freak & Mater Head
Posts: 361
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Post by bammer on Dec 15, 2010 21:39:41 GMT -5
WTF are preacher cookies? ;D ;D ;D ;D ;D ;D ;D ;D I hear ya
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bammer
Tomato Fanatic
Turkaconus Freak & Mater Head
Posts: 361
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Post by bammer on Dec 15, 2010 21:46:56 GMT -5
I make my own version of the green bean casserole. I saute some chopped onions in butter and then use that to start a rue which I turn into a medium thick white sauce. I grease a casserole and fill it with blanced green beans. I pour on the white sauce, then I top the casserole with buttered, herbed bread crumbs and bake it until it is bubbling and bread crumbs are beginning to brown. (350 degree oven) I like to use Herbs de Provence plus parsley for the buttered, herbed bread crumbs. Herbs de Provence is a mixture of equal parts thyme, marjoram, lavender, basil, rosemary, fennel and sage. Whoa! Could you overnight me a dish of that on the 24th?
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Post by bluelacedredhead on Dec 15, 2010 22:10:07 GMT -5
I was talking to Flowerpower this afternoon and promised her this recipe. Might as well post it here for all to enjoy. FromWoodstove Cookery, at home on the range, by Jane Cooper. A Garden Way publication 1977 Agatha's Carrot Cake 2 cups flour 2 cups sugar 2 tsp baking powder 2 tsp baking soda 2 tsp cinnamon 1 tsp salt 1-1/4 cups oil 1-1/2 tsps vanilla 1 cup walnuts 2 cups carrots, grated 1 small can crushed pineapple with juice (10 oz is good or buy a 20oz and divide between cake and frosting reserving 1/2 the juice for the cake) 1 recipe Pineapple Frosting (follows) Combine the dry ingredients in a bowl. In a separate large mixing bowl, combine the oil, eggs and vanilla. Gently mix the dry ingredients in with the oil/egg mixture. Add the walnuts, carrots and pineapple. Pour into a greased and dusted 13x9 pan and bake in a moderate oven for one hour. When cooled, frost with pineapple frosting. Pineapple Frosting 1 small can crushed pineapple, drained but reserving the juice 1/2 stick butter softened 8 oz cream cheese softened 2 tsp vanilla 1 box confectioner's sugar Mix everything until creamy and smooth. Spread on the cooled cake. If frosting is too thick, add a little pineapple juice. Note: Do not cover this cake with aluminum foil. The acid in the pineapple actually pits the foil. As my son says, just imagine what then, it will do to your stomach lining.
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Post by dld on Dec 15, 2010 22:21:26 GMT -5
Lorna, Those sauces sound delicious. I think I might make them up for my annual New Year's Eve Fondue-athon with beef in one and seafood in another. Lefty, thanks for the mention of cheesy potatoes. Now I have something worthy of posting. I like to make this recipe with Sharp Cheddar but that's just me. My Family insists that I bring the following dish to Christmas and Thanksgiving dinners. It's from Gardening Wisdom by Dick and Jan Raymond, 1982, Gardenway publishing. George's Potatoes 6 large potatoes peeled 2 cups large curd cottage cheese 1 cup sour cream 1 clove garlic mashed 1 tsp salt 3 or 4 scallions, finely chopped 1 cup grated Cheddar cheese Paprika and Parsley Flakes for Garnish Boil the potatoes until slightly tender, about 10 minutes. Drain, cube and place in a buttered casserole dish. Combine the cottage cheese, sour cream, garlic, salt and scallions. Toss the cheese mixture with the potatoes, mixing thoroughly. Top with Grated Cheese. Lightly sprinkle paprika and parsley on top. Bake at 350F for 30 minutes. Serves 6 or 8 (Maybe ) LOL! We were just talking about this in chat, and i made a suggestion of frying up some bacon real crispy and crunchin it up on top, cause we all know "PORK FAT RULES"
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