SLOW COOKER HAM
INGREDIENTS
1 Boneless smoked ham (1/2 lb meat per person)
Large can of fruit cocktail
1. Place the ham in the slow cooker (If the lid wont fit over the ham, cover with aluminium foil).
2. Pour the can of fruit cocktail over the ham.
3. Cook on high for 4 hours or low for 8 hours until tender.
4. Take ham out of the slow cooker and let sit for 20 mins covered in foil.
5. Carve ham and serve.
You may wish to serve the ham with pineapple slices or pureed peaches.
LOADED BAKED POTATO CASSEROLE
INGREDIENTS
1 Medium potato per person plus 2 extra (peeled and chopped)
1 tsp butter per potato
1 tsp sour cream per potato
salt and pepper to taste
1/2 slice bacon per potato, chopped and cooked until crispy
1/8 cup grated cheese per person
1/2 green onion per potato
1. Pre-heat oven to 375F.
2. Boil potatoes until tender.
3. Drain then mash the potatoes.
4. Add the sour cream and butter to the potatoes and mix together.
5. Transfer the potatoes to an appropriate size casserole.
6. Top with the cheese, then bacon and green onions.
7. Bake for 30-45 minutes or until the cheese is melted and bubbly.
8. Serve.
ROASTED SWEET POTATOES
INGREDIENTS
1/2 a large sweet potato per person plus one extra, Peeled and chopped into wedges
2 tbsp olive oil to coat
Salt and pepper to taste
1 tsp dried thyme
1. Pre-heat oven to 375F.
2. Bring a large pot of water to boil then add the sweet potato wedges.
3. Par boil the sweet potato wedges for 20 minutes.
4. Drain.
5. Put the sweet potato wedges in a large bowl and toss in the olive oil to coat.
6. Mix the salt and pepper and thyme then add to the sweet potato and toss until equally coated.
7. Spray a baking sheet with non-stick cooking spray or brush with olive oil then arrange the wedges on the sheet.
8. Place in the oven for approx. 45 minutes until tender, turning every 15 minutes to ensure they don't stick.
9. Serve.
CHEESY BROCCOLI AND CAULIFLOWER BAKE
(serves 12)
INGREDIENTS
1 500g bag of frozen broccoli florets
1 500g bag of frozen cauliflower florets
1/4 cup flour
1/4 cup margarine
2 cups milk
2 cups grated cheese
Salt and pepper to taste
1. Pre-heat oven to 375F.
2. Mix the broccoli and cauliflower florets then spread across the bottom of a 9 x 13 inch casserole dish.
3. Put the flour, margarine and milk in a medium saucepan and heat stirring constantly with a whisk until thickened (this is quite time consuming, don't stop stirring or the sauce may curdle!). If you feel the sauce is thicker than you like, add some extra milk but remember that if you are using frozen broccoli and cauliflower some moisture will come out of them when baking.
4. Add 1 cup of the grated cheese and whisk until melted in.
5. Add salt and pepper to taste.
6. Pour the sauce over the broccoli and cauliflower.
7. Top with the remainder of the grated cheese.
8. Bake for 30 minutes until the cheese is melted and bubbly.
9. Serve
SWEET AND BUTTERY CARROT AND RUTABAGA CASSEROLE
(Serves 12)
INGREDIENTS
1 good size rutabaga, peeled and diced (If you cannot get a rutabaga or swede, purchase 6 small turnips)
12 Medium carrots, peeled and diced
1/4 cup butter
1 tsp brown sugar
1. Boil the rutabaga and carrots in a large sauce pan until really tender.
2. Drain then mash.
3. Add the butter and brown sugar to the carrot and rutabaga and continue to mash until well combined.
4. Transfer to a casserole dish then cover with foil.
5. Keep warm in the oven until ready to serve. If heating from cold it will take approx. 30 minutes at 375F to heat through.
Serve and enjoy, Happy Thanks Giving!!!
For dessert we had the option of farmers market pumpkin pie or farmers market strawberry and rhubarb pie, kindly brought along by my husbands aunt. This was served with tea or coffee.
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