2010-12-15 / People

Recipes from Louise

By Louise McClain Special to The True Citizen

Throughout most times of the year we complain about eating “the same old thing” for dinner, but from Thanksgiving through New Year’s we seem to revel in the traditional dishes that we make for our family and friends.

Baked Ham Whole or half ham, precooked, cured, or smoked 2 cups apple cider 3 tbsp. Dijon-style mustard 1/2 cup dark brown sugar, packed 1 can pineapple slices

Preheat the oven to 350 degrees. Place the ham fat-side down in a roasting pan with the apple cider. Bake a whole ham 10 minutes per pound, or a half ham 15 minutes per pound, or until a meat thermometer reads 130 degrees. Baste the ham with the liquid in the pan from time to time during baking. When the ham is cooked, remove it from the oven and slice off the skin and most of the fat, leaving a quarter-inch layer. Lay the ham in the pan, fat-side up this time, and make crosshatches using a long, sharp knife.

In a small bowl, make a paste of the mustard and brown sugar and rub it all over the ham. Add pineapple slices at this point if desired, securing the pieces with toothpicks. Increase the oven temperature to 450 degrees. Return the ham to the oven and bake 15 minutes more or until it appears glazed, but before the sugar has a chance to burn.

Mama’s Fruit Salad 5 medium Red Delicious apples Juice of 1 lemon ½ cup sliced celery ½ cup chopped pecans ½ cup raisins ½ cup maraschino cherries (sliced) S! to ½ cup mayonnaise Lettuce leaves

Wash apples; do not peel. Core apples and cut into ½-inch cubes. Sprinkle with lemon juice to prevent discoloration. Combine apples with celery, pecans, raisins, and mayonnaise. Serve apple salad on lettuce leaves. Apple salad recipe serves 6.

Pecan Pie 1 cup light brown or dark brown sugar ½ cup white corn syrup ¼ cup butter or margarine 3 eggs 1 cup pecans ½ teaspoon vanilla 1 (9-inch) deep pie crust

Combine sugar, syrup and melted butter. Add eggs, pecans and vanilla. Mix well. Put in unbaked pie crust. Bake at 375 degrees for 40-45 minutes.

Cornbread Dressing 10 cups baked corn bread crumbs Chicken broth to moisten 1 or 2 finely chopped onions 1 cup minced celery ½ cup butter ½ tsp. pepper Salt to taste ½ tsp. sage ½ tsp. poultry seasoning 2 raw eggs beaten Chicken broth

Mix corn bread with chicken broth and let stand 30 minutes. Amount of chicken broth depends on how soupy or thick you want dressing to be. Saute onion and celery in butter. Combine all ingredients using enough chicken broth to moisten sufficiently. Bake at 350 degrees until done. Can brown on top under broiler.

Giblet Gravy

To cook giblets: In small saucepan over high heat, heat to boiling giblets, neck, 1 celery stalk, cut up, 1 medium onion, 1 teaspoon salt and enough water to cover. Reduce heat to low; cover and simmer 30 minutes for small giblets, 1 hour for large ones or until fork-tender. Drain, reserving liquid for making gravy. Discard celery and onion. Coarsely chop giblets; remove meat from neck; discard bones. Use chopped giblets and neck meat in gravy.

To make gravy: Spoon 6 tablespoons fat from drippings (or use butter) into saucepan. Stir in 3 tablespoons flour or cornstarch. (Cornstarch makes gravy translucent and will not separate.) Add 3 cups giblet broth. Season with salt, pepper, Accent flavor enhancer. Cook until thickened, stirring constantly. Add chopped giblets, neck meat and 3 boiled (chopped) eggs. Yield: about 4 cups gravy.

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