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Holiday Ham Recipes

By Candis Reade

A baked ham recipe with flavorful fruity sauce!

Ingredients:
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

Preparation:
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.

History:
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.

Article Source: http://EzineArticles.com/?expert=Candis_Reade
http://EzineArticles.com/?Holiday-Ham-Recipes&id=1614571

4th of July Desserts Suitable For Diabetics

By Linda Carol Wilson

July 4 is not only the birthday of our great country, it is also a day synonymous with the 5Fs; family, friends, fun, fireworks and food. And we diabetics don't want to be cheated on the food part of the celebration! Following, I have pulled together some great recipes that are suitable for diabetics and I believe, excellent dessert ideas for your Fourth of July celebrations.

AMERICANA PARFAITS

1/2 cup fresh blueberries

1 cup fresh strawberries

1 small package strawberry-flavored sugar-free gelatin

3/4 cup boiling water

1/2 cup cold water

ice cubes

3/4 cup frozen sugar-free whipped topping, thawed

Wash fruit and pat dry on a paper towel; set aside. Reserve 3 strawberries with leaves still attached. Reserve 6 blueberries and set aside with the 3 strawberries. Get six parfait glasses and divide the remaining fruit evenly between them. Set aside.

In a medium mixing bowl, stir boiling water into gelatin. Stir at least two minutes to dissolve gelatin completely. Put cold water in a two-cup measuring cup and add ice cubes to make 1 1/4 cups. Add to the gelatin and stir until slightly thickened. Remove any remaining bits of the ice cubes. Pour out 3/4 cup of the gelatin and set aside. Pour the remaining gelatin evenly over the fruit in the six parfait glasses. Refrigerate 1 hour or until set but not firm. Using a wire whisk, stir whipped topping into the remaining gelatin until smooth. Spoon over gelatin in parfait glasses. Refrigerate 1 hour or until firm. Before serving, top half the glasses with the reserved strawberries and half with the reserved blueberries.

OREO COOKIE DESSERT

2 small pkgs sugar-free instant vanilla pudding mix

3 cups low-fat milk

8-oz light cream cheese, softened

8-oz carton frozen sugar-free whipped topping, thawed

16 Oreo sugar-free cookies, broken into pieces

Mix together pudding mix and milk on low speed of electric mixer; add cream cheese and mix until well blended. Add whipped topping and mix well with a large spoon (do not use mixer). Add cookie pieces and mix in. Chill for several hours or overnight before serving.

SUNSHINE CUPS

3/4 cup boiling water

1 small pkg sugar-free orange gelatin

1/2 cup cold orange juice

1/2 cup cold water

1/2 cup fresh raspberries

1 small can mandarin oranges, rinsed and drained

Put dry gelatin into a medium mixing bowl. Stir in boiling water and still at least two minutes until gelatin is completely dissolved. Stir in juice and cold water. Refrigerate approximately 1 1/2 hours until thickened to the point that a spoon drawn through the mixture leaves a definite impression.

Take 3/4 cup of the thickened mixture out and set aside. Stir raspberries and orange segments into the remaining gelatin mixture. Pour into 6 serving dishes or into 1 larger bowl. Beat the reserved gelatin on high speed of electric mixer until fluffy and approximately doubled in volume. Spoon over gelatin. Refrigerate at least 3 hours until firm.

If you don't mind heating up the oven--I suggest doing this early in the day--try these apple dumplings. We all know Apple Pie is considered very American but why not show your family and friends how creative you are by changing things up a little and going with Apple Dumplings instead?

APPLE DUMPLINGS

2 cups self-rising flour

1/2 cup shortening

3/4 cup low-fat milk

5 cups chopped apples

1 cup Equal Sugar-Lite

1 tsp cinnamon

Preheat oven to 375 degrees. Cut flour into shortening as if making a pie crust. Add milk. Make into a dough and roll out into a rectangle. Add Equal and cinnamon to apples and mix together. Spread apple mixture over dough. Roll up jelly-roll style and cut into slices. Place into a baking pan and pour sauce over all. Bake 1 hour.

To make sauce: Bring to boiling:

2/3 cup butter, 1/2 cup sugar, 1 cup Splenda and 1 1/2 cups boiling water

NOTE: The sauce in this recipe uses 1/2 cup sugar. You can substitute 1/2 cup unsweetened applesauce or go with the sugar if you don't like the applesauce results. But be aware of this when fitting this recipe into your diet!

CHERRY DELIGHT

1 sugar-free angel food cake

1 pkg (8 oz) light cream cheese, softened

1 small pkg sugar-free instant vanilla pudding mix

1 tsp vanilla extract

3 tbsp Splenda

1 can lite cherry pie filling or no-sugar-added cherry pie filling

1 small carton sugar-free frozen whipped topping, thawed

1/3 cup chopped pecans, if desired for garnish

Tear cake into bite size pieces and lay on bottom of a 9x13-inch pan. Mix pudding according to package directions and refrigerate until set. Mix cream cheese, vanilla and Splenda into the pudding. Pour mixture over top of cake pieces. Spread pie filling over pudding mixture. Top with whipped topping. Sprinkle chopped pecans over the top. Refrigerate 1 hour before cutting to serve.

So whether you are diabetic or will be entertaining diabetics, try one of these easy, delicious recipes and enjoy dessert without feeling guilty or sabatoging your diet. Happy Holiday!

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson
http://EzineArticles.com/?4th-of-July-Desserts-Suitable-For-Diabetics&id=1280703

Surprise Your Guests With Special July Fourth Recipes

By Julia Hayes

Fourth of July being the nation's birthday, is one of the most significant days for us to celebrate and express our most valued sentiments regarding freedom. We send fourth of July ecards, we enjoy the wondrous fireworks, we rock with music and what not? But the most noticeable fact about the July fourth is that, we have associated the holiday with exceptionally delicious dishes.

Each year July fourth comes in with air filled with the scent of festivity with a wide spectrum of entertaining events and tempting smell of burgers, barbecues, cakes and yummy desserts, making us lick our lips. Special food and drinks are really inseparable part of July fourth, without which the celebration would have simply lost its meaning. You can make fourth of July celebration this year an ever memorable chapter with some simple attempts to prepare some mouth watering recipes.

Bring A Crowd To Your Table With Amazing Fourth of July Recipes

The more you decorate your table with red, white and blue, the higher praises you can get from your beloveds on this fourth of July. Here are some very simple yet wonderful tips for making our nation's birthday more delicious. You can try out these fourth of July recipes to strike your family and friends with overwhelming delight.

July fourth Pork Barbecue

Ingredients

garlic powder

chili powder

30 ounce of barbecue sauce

1 pork roast approximately 8 pounds

How To Prepare

All you would require is a crock pot as it maintains a temperature that is relatively moderate. Keep the pork roast in the crock pot to season it with garlic and chili powder sprinkled over both both parts of the roast. Cover the pot and get it cooked on high for about three hours. Check it if it has started getting softer. If it is getting tender, take it out and pour off the liquid and add the barbecue sauce. Get it cooked for next couple of hours. Now you can easily shred the stuff to serve on the buns.

With this quantity you can serve at least 10 to 12 members. It is beyond all doubts that each one of them will remember the taste for ever. Be sure that your friends will ask you the secret behind this fourth of July recipe

July Fourth Minted Lamb Grill

Ingredients

6 tbs honey

6 tsp oil

3 tsp white wine vinegar

3 tbs Schwartz lamb seasoning

24 lamb cutlets

How To Prepare

With a flick of your finger you can again delight your guests and family members with this easy-to-make fourth of July recipe.

Take a bowl and combine the oil, Lamb Seasoning, vinegar and honey all together. Grill the lamb for 12 minutes, until it gets tender. You need to turn the cutlets frequently and brush with the mixture throughout cooking.

This quantity will yield at least 10 to 12 servings and each of your guests love this fourth of July recipe.

July Fourth Sweet-n-Sour Ribs Barbecue

Ingredients

1 1/2 c Water

2 1/2 c ketchup

1/2 cup fresh honey

8 ts Lemon Juice

3 1/2 tb Worcestershire Sauce

1 ts Pepper

1 ts Salt

2 sm Onion, chopped

10 lb back ribs

How To Make

Combine the water, ketchup, honey, lemon juice, worcestershire sauce, pepper, salt, and chopped onion and cook the mixture for about 10 to 12 minutes stirring it occasionally. Then make a charcoal grill and cook the ribs over the moderately hot coals, turning it constantly and go on brushing the ribs with worcestershire sauce on each turn. Carry on the process until it is properly cooked.

With this quantity you can serve at least 10 to 12 members.

July Fourth Mango Mahi Mahi

Ingredients

4 ½ lbs Florida Mahi Mahi fillets

3 /4 cup of olive oil

1 ½ cup chopped basil

1 ½ cup Florida mango juice.

How To Make

This is again a very simple yet delicious preparation that can create a crowd at your table on July fourth this year. Cut the fish according to number of members and place them in a bowl. Combine the olive oil, mango juice and basil and stir it well to form a good mixture. Gently pour the mixture over the slices of Mahi Mahi, cover it and keep it undisturbed for an hour.

By this time get the grill surface thoroughly prepared by putting oil coats. Also make a charcoal grill and when the coal is ready and the flame is no more there, cover it with gray ash. Now place fish slices on hot grill about half a foot from the hot coals and let each of the slices be grilled for at least 6 minutes on each side. When it is over serve the recipe with green salad.

This quantity will yield at least 10 to 12 servings and be prepared for getting lots of praises on this this fourth of July recipe.

These recipes are really easy to make and delicious. With all these special fourth of July recipes you can get a shower of praises this year - no doubt about it. Apart from sending emails and sharing your emotions to your loved ones, make the day more special with these special recipes.

This fourth of July recipe article may be freely reprinted or distributed in its entirety in any ezine, newsletter, blog or website. The author's name, bio and website links must remain intact and be included with every reproduction.

Julia Hayes is a freelance writer with a passion for ecards and getting connected with people through blogs and social networks. She writes blogs on Fourth of July Wishes and Ecards.

Article Source: http://EzineArticles.com/?expert=Julia_Hayes
http://EzineArticles.com/?Surprise-Your-Guests-With-Special-July-Fourth-Recipes&id=612583

High Fiber Recipes: The Heart of Valentine's Day

By Stephanie Shank

Chocolates, flowers, gifts, cards and delicious high-fiber desserts are all the tradition on this special day for love known as Valentine's Day. Fiberlady recognizes that no matter what the origins of Valentine's Day, it's a perfect day for celebrating with those you love and to share the healthy indulgences of high fiber foods. Say "I love you" with these scrumptious high-fiber desserts. Your lover's heart will be content.

White Chocolate Mousse With Raspberries
6 servings

Ingredients:

2 cups fresh raspberries or frozen raspberries (washed & divided 3-1)
1/4 cup sugar
2 tablespoons framboise liqueur
6 ounces white chocolate, finely chopped
1/4 cup milk, warmed
1 cup heavy cream
2 egg whites, room temperature
1 pinch cream of tartar
3/4 teaspoon vanilla extract
4 tablespoons finely chopped toasted almonds
raspberries (to garnish)
mint sprigs (to garnish)

Preparation:

1. In a blender or food processor fitted with metal blade, combine 1-1/2 cups of the raspberries with the sugar.

2. Puree until smooth.

3. Strain through a fine-mesh sieve into a bowl.

4. Add the framboise and stir to mix.

5. Stir in the remaining whole raspberries, halved, into the puree.

6. Set aside.

7. Place the chocolate in a heatproof bowl and set over pan of gently simmering water; do not allow the bowl to touch the water.

8. Heat the chocolate until it is melted and smooth and registers 140F on an instant-read thermometer.

9. Gradually add the warm milk to the chocolate, stirring constantly until smooth.

10. Remove the bowl from the water and allow mixture to cool until it is almost at room temperature.

11. In a bowl, using an electric mixer on high, beat the cream just until soft peaks form.

12. In another bowl, using clean beaters, beat together the egg whites and cream of tartar on high until stiff peaks form.

13. Using a rubber spatula fold half of the whites into chocolate mixture to lighten it.

14. Fold the remaining whites, whipped cream and vanilla into the chocolate mixture just until combined and no white drifts remain.

15. DO NOT OVERMIX.

16. You may cover and refrigerate the mousse for up to 1 day ahead.

17. To serve, spoon about half of the mousse into 6 parfait glasses, half filling each glass.

18. Top with raspberry sauce, again using about half and dividing equally.

19. Then sprinkle the top with 2 tablespoons of almonds.

20. Repeat with remaining mousse and raspberry sauce.

21. Sprinkle with remaining finely chopped almonds. Garnish with raspberries and mint sprigs.

Fiber per serving 3.3 grams

Poached Red Pear Zinfandel
4 servings

Ingredients:

4 large ripe red pears or other pear variety
1 1/2 cup white zinfandel or rose wine
1 vanilla bean, split lengthwise, or 1 tsp vanilla
1/3 cup sugar
4 tsp honey
1 fresh mint leaves (optional)

Preparation:

Core pears from bottom, leaving stem intact. If desired,use a paring knife to peel a spiral channel from tip to bottom of fruit.

Slice the bottoms off pears to allow them to stand upright. Stand pears up in the bottom of a large saucepan; add wine and vanilla bean or liquid vanilla. Bring mixture just to boiling. Reduce heat and simmer pears, covered, for 10 to 15 minutes or until tender.

Using a slotted spoon, transfer pears to four dessert dishes. Add sugar to liquid in pan; bring to the boil. Reduce heat. Simmer, uncovered, for 12 minutes or until liquid is reduced to 2/3-cup and is the consistency of a thin sauce.

Spoon sauce over pears. Drizzle honey on top. Serve warm or chilled. Garnish with mint.

Fiber per serving: 5 grams

Chocolate Fondue

Ingredients:

8 oz Premium Chocolate (chopped)
1 cup Whipping Cream
2 tsp Grand Marnier (optional)

Preparation:

Over low flame, heat cream until warm (DO NOT BOIL).
Slowly add chocolate while stirring. Mixture will become smooth. Stir in liqueur.

To Dip: Strawberries, Bananas, Apples, Pears and Raspberries

Fiber Count:

Strawberries: 1 cup, 3 grams
Pear: 1 medium, 4 grams
Apple: 1 medium, 4 grams
Banana: 1 medium, 3 grams
Raspberries: 1/2 cup, 4.6 grams

Honey Nut Tart
8 servings

Ingredients:

Crust:

1/3 cup butter, softened
1/3 cup sugar
1 egg
1-1/2 cups flour

Filling:

1 cup honey
2 tbsp. butter
1/3 cup heavy cream
2-1/2 cups unsalted mixed toasted nuts

Preparation:

To prepare crust, stir together butter and sugar until fluffy. Stir in egg, then flour and salt. Knead several times on a lightly floured board and wrap tightly in plastic wrap; refrigerate for 30 minutes. Preheat oven to 350°F. Press dough into the bottom of a 9-inch tart pan with a removable bottom and bake for 25 minutes or until lightly browned; set aside.

Filling: combine honey and butter in a saucepan. Cook over medium-high heat for 5 minutes or until reduced by half and deep golden brown; add heavy cream and cook for 5 minutes more; stir in nuts. Pour into crust; let cool before cutting.

Fiber per serving: 5 g

Pear and Cranberry Crisp
6 servings

Ingredients:

1 cup all-purpose flour
2/3 cup firmly packed light brown sugar
1/2 cup old-fashioned oats
1/4 teaspoon salt
8 tablespoons (1 stick) chilled unsalted butter or margarine, cut into pieces

Fruit Filling:

7 large slightly under-ripe pears, peeled, cored, and each cut lengthwise into 8 slices
1 cup fresh or frozen cranberries
1/2 cup sugar
2 tablespoons all-purpose
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger

Vanilla ice cream (optional)

Preparation:

Place a rack in the middle of the oven and preheat to 350ºF. Butter an 8-inch square baking dish with 2-inch sides.

To make the topping: In a medium bowl, mix together the flour, brown sugar, oats, and salt. With a pastry blender or two knives used scissor-fashion, cut in the butter until the mixture resembles coarse meal.

To make the filling: Toss together all the ingredients and spoon into the prepared dish. Sprinkle the topping evenly over the filling. Set the dish on a baking sheet to catch any drips. Bake for about 1 hour, or until the topping is golden and the filling thickens and bubbles. Cool at least 20 minutes. Serve with vanilla ice cream, if desired.

Fiber per serving: 9.1 g

HAPPY VALENTINE'S DAY!

Stephanie Shank aka Fiberlady has studied nutrition for many healthy years which prompted her commitment to high fiber foods and the development of her informative website High Fiber Health.

Article Source: http://EzineArticles.com/?expert=Stephanie_Shank
http://EzineArticles.com/?High-Fiber-Recipes:-The-Heart-of-Valentines-Day&id=142136

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