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Monday, November 17, 2008

Holiday Ham Recipes

By Candis Reade

A baked ham recipe with flavorful fruity sauce!

1. 12 slices cooked ham, about 1/2-inch thick
2. 6 slices pineapple
3. 1 cup raisins
4. 1 cup pineapple juice
5. 1 cup water
6. 2 tablespoons cornstarch

Place 6 ham slices in shallow baking dish. Arrange pineapple slices over ham slices; top with remaining ham slices. In a saucepan over low heat, combine raisins, pineapple juice, and water. Simmer for 10 minutes. Mix cornstarch with 2 tablespoons cold water and stir into hot juice mixture. Continue cooking, stirring, until mixture is thickened and smooth. Pour sauce over ham slices. Bake 20 minutes at 350°. For each portion, allow 2 slices of ham and a slice of pineapple; serve with sauce and hot cooked rice, if desired. Serves 6.

Nutritional Content:
Depending on the fat content of the meat, hams are great source of high-grade proteins from animals. It is favorably good as compared to beef because of a great energy content of 1,200 up to 2,600 calories for every pound. Aside from this, hams are also great source of vitamins and minerals such as Vitamin B1, riboflavin, iron, calcium, phosphorous and niacin.

Hams are made from rear legs of hogs. These are prepared meticulously as food. It can be fresh ham or cured ham. Generally, holiday ham recipes center on the salting, and smoking of the meat, as well as, drying. Approximately 18% to 20% of the weigh to the hog goes to the ham. In the US, aside from the rear portion of the animal, the shoulder hams, the picnic hams, and California ham are also some of the varieties that are marketed. These are some of the varieties of hams that you can purchase in the market today.

Candis Reade is an accomplished niche website developer and author.

To learn more about Holiday Ham Recipes, please visit My Holiday Foods for current articles and discussions.

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Wednesday, November 5, 2008

Classic Thanksgiving Recipes

By Catherine Olivia

It's that time of year again. Time to start looking for some great Thanksgiving dinner recipes. In my family I am in charge of this dinner and I want to satisfy myself and my family. I do this by trying new recipes. This way I'm challenged when time comes to cook, and my family gets their old tried and true Thanksgiving favorites and gets to try some new dishes, some of which may become tried and true too!

It's easy to do an internet search for Thanksgiving menu ideas. If you do this you'll end up with millions of search results, but how do you know you can trust a recipe? There are hundreds of thousands of food blogs out there and frankly, not all the recipes are good. The way you know you can trust a recipe is it's source. It doesn't necessarily have to come from a "food site" but, if it's referenced it should be from a cook book, or other trusted source, such as a well known chef, and that source should be named.

So what are some tasty and easy Thanksgiving dinner ideas? How about a new twist on stuffing? Try a stuffing with Sausage, Apple and Sage, or maybe even a homemade Chestnut Stuffing. How about adding a cranberry side dish such as Fresh Cranberry Orange Compote or making a tangy Cranberry Apple Chutney? These Thanksgiving side dish recipes are quick and easy.

Make sure that you use the turkey giblets to make a Thanksgiving dinner. A homemade turkey broth is the only way you can assure you're going to get the best flavor out of your stuffing. A well seasoned turkey broth truly makes all the difference in the outcome of your dishes. I wouldn't consider making Madeira Gravy without my homemade stock.

If you've never cooked a turkey, or if you simply want a reminder it's also easy to find tips on cooking a turkey online. Year after year I make notes about my dinner. I may have cooked too much of one thing and not enough of another. My family may not have liked a new dish or may have. Making notes after cooking my Thanksgiving dinner is a way I remember from one year to the next.

One of the tricks to successful Thanksgiving dinner is not just the recipes, it's knowing how to time the dishes. Every year I make a time-line for cooking. This way I'm assured that all my stuffing, vegetables and side-dishes come out perfectly cooked, and all at the same time. This way when we sit down to eat everything is hot and ready. Having a time-line also takes stress off of me. All I have to do is follow my list and I know that everything will be under control.

Don't forget to ask family members to bring a dish to your dinner. Share your Thanksgiving recipes with them. Maybe you can ask a sister-in-law to make a side-dish of Pearl Onions au Gratin and ask your mother to make the Bourbon Cranberry Sauce and have your sister make the Campbell's Green Bean Casserole. Perhaps you can assign each of them a dessert item like a Strawberry Trifle or Red Velvet Cake.

We love hosting our family, I enjoy trying new recipes and they enjoy tasting new dishes. It's a win-win situation for us!

Catherine Olivia is an expert when it comes to new and classic Thanksgiving dinner recipes. You can find her tasty and easy recipe ideas by visiting

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Monday, November 3, 2008

Vintage Recipes For Turkey Round-Up and Caramel Star Blondies

By Linda Carol Wilson

Following are a couple of recipes from my mother's old metal recipe box. I love vintage recipes and received a treasure trove of them at her death. These older recipes are quick, simple, tasty, and very economical. Turkey Round-Up is a simple turkey casserole, excellent for using leftover turkey (or chicken). With the current increases in grocery prices, ways to use leftovers are very important to many families. Caramel Star Brownies is a recipe from a Brach's candies advertisement that I found in mom's recipe box.


This is another recipe my mother got years ago from The Workbasket magazine. This little homemaker's magazine featured recipes sent in by readers. It also featured knitting and crocheting patterns. It was a very important little magazine especially for many rural homemakers.

2 cups diced cooked turkey
1 cup frozen peas, cooked
1/2 cup diced celery, cooked
1 can cream of chicken soup
Chinese noodles

Combine all ingredients, except noodles, together in a bowl. Pour into a greased casserole dish, top with noodles and bake at 350 degrees until bubbly.


This is a recipe from an old BRACHS Stars candy advertisement. This recipe brings back happy memories for me. I grew up in a rural area outside a small town in Southern Indiana. I have fond memories of going "into town" on Saturday's for our weekly family shopping trip. There was a little candy store on the corner down by the railroad tracks. My mother would take me in there where she would get some bridge mix for herself and allow me to get a few Brach's Chocolate Stars in a little white bag. What a treat that was!

14-oz Brach's Milk-Maid Caramels
1/3 cup evaporated milk
1 box yellow cake mix
3/4 cup melted margarine
1/4 cup evaporated milk
1 cup chopped nuts
12-oz bag Brach's Chocolate Stars

Melt caramel and 1/3 cup of the evaporated milk over medium heat. Let stand. In seperate bowl, chop Chocolate Stars. In another bowl, combine cake mix, margarine, milk and nuts. Grease 9x13 pan. Spread half of dough in bottom of pan and bake at 350 degrees for six minutes. Remove pan from oven. Sprinkle chopped Chocolate Stars over crust. Pour caramel mixture over the layer of Stars. Spread remaining dough over the top. Bake 15 minutes at 350 degrees.


For Linda's diabetic recipes and information go to For more of her vintage recipes, visit her at

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