• Preheat oven to 325 degrees F.
• Place ham in roasting pan fat side up; the melting fat will baste your ham. Turn ham over half way through baking to avoid uneven salting from the brine in the meat. If roasting a ham that is not precooked, bake for approximately 20-30 minutes per pound. If the ham is precooked, follow the label directions for cooking times.
• While ham is roasting, combine all ingredients in a small sauce pan. Cook over medium heat and bring to a full boil, stirring frequently. Reduce heat and cook one minute.
• Remove ham from oven prior to the last 30 minutes of baking. Cover ham with glaze. Glaze ham every 10 minutes during last 30 minutes of baking.
• Serve remaining glaze with ham.
  
  Tip: Baste ham with pan drippings while glazing.

• Preheat the oven to 375°F.
• Peel the potatoes and slice into 1/8 inch or less thick slices. Cover with cold water and set aside while preparing the sauce.
• Heat the butter until hot in a saucepan over medium heat. Add the onions and cook until they are tender and starting to brown, approximately 5 minutes.
• Stir in the flour and salt; cook for about 1 minute.
• Gradually stir in the milk. Continue to stir as the mixture cooks. Cook until the mixture just comes to a boil and has thickened.
• Remove from the heat and add 1/2 cup of the shredded cheese. Stir until it is all melted.
• Drain the potatoes and pat dry with paper towels.
• Layer half of the potato slices in the bottom of a 3 quart baking dish.
• Spread have of the sauce over the potatoes and then sprinkle with half of the remaining shredded cheese.
• Layer the other half of the potatoes on top of the sauce and cheese.
• Spread the remaining sauce over the potatoes and sprinkle the remaining cheese on top of the sauce.
• Sprinkle the top with paprika.
• Cover the dish with foil and place it in the preheated oven. Bake for 1 1/2 hours covered.
• Remove the foil and test for doneness. If the potatoes are close to being done when poked with a fork, leave the foil off and bake for another 15 to 20 minutes uncovered.
• If the potatoes do not feel close to being done, cover them back up and bake for another 15 to 20 minutes before baking uncovered.

• Cook the rice ahead of time so that it has enough time to chill before adding it to the other ingredients.
• Drain the pineapple well and then add the sugar, lemon juice and salt to it. Stir to combine.
• Fold in the whipped topping.
• Add the chilled rice and coconut; gently fold into the other ingredients.
• Place in the refrigerator until completely chilled.

• Clean asparagus under running water. Snap the cut ends from the asparagus. They will snap at the first node which will eliminate the toughest part of the stalk.
• Add two inches of water to an asparagus steamer, along with the salt, and boil. Add asparagus to the basket and lower into the boiling water. Remove asparagus from steamer when the tips are just tender.
• Allow water to drain and serve while warm.

• In a small saucepan, scald milk, stir in the salt, sugar, and shortening until all is mixed well. Let cool.
• In a small bowl, sprinkle yeast on top of the warm water; stir until dissolved. Add the yeast mixture, eggs, 1 cup flour, and cinnamon to the milk mixture. Beat with a mixer approximately 2 minutes, scraping down the bowl as it is mixing. Stir in currants and small amounts of flour until the mixture forms a soft dough.
• Place the dough in a lightly greased bowl, turning the dough once so that the top is greased as well. Cover and let the dough rise until it has doubled in size. This will take approximately 1 1/2 hours.
• Punch dough down and turn onto a lightly floured flat surface. Roll to 1/2 inch thick. Using a biscuit cutter, cut into 2 1/2 inch rounds. Pat these sections into a bun shape. Place on a greased baking sheet and allow them to rise until they are doubled in size again.
• With a serrated knife, cut a cross into the top surface of each bun. Brush tops with egg white and cold water mixture. Bake in a 375° F oven for 15 minutes, or until golden brown.
• Place on a rack until cool. Fill crosses with white frosting.

• Combine flour, shortening, salt, milk, and mix until well blended. Form dough into a ball and then flatten. Roll out dough and put into a 9 inch pie plate.
• Bake at 350°F until crust is golden brown. Remove from the oven and set aside.

• Combine sugar, cornstarch and salt in a sauce pan.
• Beat egg yolks and cold water together and add to the mixture in the saucepan; and then add the lemon juice and butter.
• Pour in the boiling water and bring this mixture to a full boil; boil for one minute.
• Remove from the heat and add the lemon extract; stir to mix well and then pour into the baked pie crust.

• Beat egg whites to a soft peak; and then add the powdered sugar and cream of tartar. Beat until whites form stiff peaks.
• Spread over pie filling and bake at 350°F until meringue is golden brown. It is best to let the pie cool before serving to allow the filling to firm up.

• Fill a small sauce pan with enough water to just cover eggs and bring to a full boil. Reduce heat to low and cover. Cook eggs for about 10 minutes.
• Remove from heat, drain, and immediately cool eggs with cold running water.
• Peel eggs and finely chop. Add mayonnaise, pickle relish, chopped onion, salt, and pepper and mix. 
• Spread on bread of your choice. Garnish with lettuce or sprouts (optional).

• Toss all ingredients and refrigerate for 4 hours or overnight.
• Keeps well! Makes a big batch.

• Preheat oven to 375°F.
• Combine the first four ingredients in a medium mixing bowl and stir just until blended.
• Shape the dough into small balls approximately the size of a walnut or about 1 inch around; then roll each into the powdered sugar.
• Place the dough balls about 2 inches apart onto a cookie sheet. Bake for 9 minutes.
• Remove the cookies from the oven and allow them to cool on a wire rack.
• Store in an airtight container.

• Preheat oven to 350° F. Grease baking dish.
• Layer 1/3 sliced potatoes, 1/3 chopped ham, 1/3 onions in the pan. Repeat layers, ending with sliced potatoes on top.
• In a sauce pan over medium heat, warm milk (do not boil). In a separate sauce pan melt butter and slowly stir in flour. Cook for 2 minutes, stirring constantly. Add warmed milk to the butter and flour mixture and continue to cook for 4 to 5 minutes while continuing to stir until thickened.
• Remove from heat, stir in shredded cheese, mustard, paprika, and black pepper. (Return to low heat if cheese does not melt.)   Then, pour cheese sauce over layered potatoes.
• Bake uncovered for 1 hour or until potatoes are soft and top layer is golden brown.

• Preheat oven to 400 degrees F.
• Clean and peel carrots. Cut carrots in half lengthwise and then cut into 1 1/2 to 2 inch long pieces. Place carrots on a baking sheet and lightly coat with vegetable oil.  Season the carrots with salt and pepper to taste.
• Bake in the oven for 20 to 30 minutes until carrots are tender-crisp and lightly browned.
• Serve while hot.

• Brown the ground beef and add the onion salt when browning; drain grease.
• Add the cream of mushroom soup and Velveeta cheese.
• Cook on medium-low heat until the mixture is hot and all the cheese is melted.
• Serve on a hamburger bun.

• In a medium bowl, combine sour cream, melted butter, cream cheese, eggs, sugar and lemon juice.
• Whisk lightly with a whisk or fork.
• Cover and refrigerate overnight if possible or at least 2 hours.
• Add 1 teaspoon of oil to a large pot of boiling, salted water. Add noodles and cook until al denté.
• Drain and toss with the 1 tablespoon of butter.
• Cover and refrigerate overnight if desired.
• Preheat oven to 350°.
• Generously grease or butter the cups of a 12 cup popover pan or muffin tin. Set aside.
• After refrigeration, fold the egg noodles into the cold egg mixture and combine well.
• Add cheese and mix to combine.
• Fill cups with noodle mixture.
• Bake until golden brown (40-45 minutes).
• Sprinkle with grated parmesan cheese and serve.

1. In a small bowl, combine flour, baking soda and salt.
2. Cream the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add egg and vanilla; beat until smooth. Add the flour mixture until combined. Stir in the chocolate chips. Form the dough into tablespoon-sized balls and place on a baking sheet. Freeze until solid, approximately 2 hours.
3. Preheat an oven to 350 degrees F. Line muffin tin with paper liners.
4. In a large bowl, combine cake mix, water, oil and eggs. Beat for 2 minutes on medium speed. Spoon into prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
5. Bake in the preheated oven about 16-18 minutes. Do not overbake; you want the dough ball to still be a little doughy. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

• Preheat oven to 350° F.
• Toss bread with oil and spread on baking sheet. Bake, turning once until golden brown; approximatley 15 to 20 minutes.
• Cut one tomato in half, run each over a grater into a medium bowl, discard the skin.
• Add mayonnaise, green onions, vinegar, garlic powder and pepper to grated tomato. Whisk to combine all ingredients.
• Chop three tomatoes. Place lettuce in large bowl along with chopped tomatoes and baked bread (now crutons). Pour dressing over salad and toss to combine. Sprinkle crumbled bacon on top. Serve immediately.

Butter both sides of bread. Place on a baking sheet.

Sprinkle with garlic seasoning, then top with cheese.

Bake for 10 minutes or until cheese starts to brown.

• Suggested Beef Roast Types: Arm, Shoulder, Chuck, Bottom Round, or Rump.
• Cut the roast into 3 or 4 smaller size chunks and dredge in 1/4 cup of flour.
• Add 1 to 2 tablespoons of oil heated in a skillet on the stovetop and add the floured pieces of roast. Brown all sides of the meat on the stovetop.
• After browning the meat, place it in a 4 or 5 quart slow cooker. If the roast is not very thick, place the meat on a rack to lift it up so at least the top part is out of the liquid. Pour grease from the skillet and scrape up any bits off the bottom and add them to the slow cooker.
• Combine the remaining flour, gravy mix, soup mix, and cold water. Stir until well blended.
• Pour the gravy mixture over the roast. Be sure that the meat is not completely covered with liquid so that it can be exposed to the steam during the cooking process.
• Cover, turn on high, and cook for 1 hour; then turn down to low and cook for 6 to 8 hours. If it will not be possible to turn it down after an hour, begin the cooking process on low and cook for 8 to 10 hours.
• The meat should be tender when done and should have an internal temperature of at least 145°F.
• Remove the meat from the slow cooker and check thickness of the liquid to use as gravy. If it is too thick, add a little water, turn slow cooker on high, and cook until well heated.
• If the liquid is too thin, make a thickener of 1 tbsp. of flour and 1/2 c. cold water. Mix well and then add a little at a time to the gravy while cooking on high in the slow cooker. Add thickener until the gravy is the desired consistency. The gravy can also be poured into a saucepan and thickened on the stovetop.
• Slice the meat or pull it apart into small pieces. Serve with the gravy and mashed or un-mashed potatoes.

• Spray the inside of a slow cooker with nonstick cooking spray.
• Layer half of the potatoes, half of the soup, half of the cheeses, and then half of the milk into the slow cooker. Repeat the layers.
• Season with salt and pepper to taste.
• Cook on high for approximately 6 hours. You may need to add more milk as it cooks.
• Serve hot.

• Stir buttermilk & pudding together. Add cool whip & stir together.
• Add oranges & stir.
• Break up cookies & stir in when ready to serve.

• Grill 2 large chicken breasts or saute in 1 tablespoon oil until nicely browned. Set aside.
• In skillet, heat 1 tablespoon, add onion and mushrooms. Saute until mushrooms and onions are tender (5 to 10 minutes).
• Pour in stock, black pepper, salt and paprika. Add chicken, which has been cut up into bite size pieces. Stir to combine, simmer for 1/2 hour.
• Meanwhile, cook noodles accordingly to package directions.
• Stir sour cream into chicken mixture. Turn off heat, stir in noodles. Garnish with Paprika. Serve hot.

• Preheat oven to 350°. Place rack in the middle of the oven.
• Melt 1 tablespoon of butter in a medium skillet.
• Add pecan pieces and cook over medium heat, stirring occasionally until they become fragrant. (5-7 minutes)
• Sprinkle with 1/4 teaspoon salt.
• Place in bowl to cool.
• Cook Brussels sprouts in 6-8 quart pot of boiling, salted water, uncovered, just until tender.(5-7 minutes)
• May be steamed instead if desired.
• Transfer the Brussels sprouts to a bowl of ice water to stop cooking.
• Drain and lay out on paper towels to dry off excess moisture.
• Melt the remaining 2 tablespoons of butter in a skillet over medium heat, add minced garlic and cook, stirring frequently, for 1 minutes.
• Increase heat to medium high and add Brussels sprouts, stirring occasionally, until they start browning. (5-10 minutes)
• Add lemon juice, pepper and 1/2 teaspoon of salt.
• Stir in pecans and serve warm.

• Toast the almonds and coconut and set aside until needed.
• Peel and section the oranges; set them aside while you prepare the other ingredients.
• Pour the sugar and marmalade in a saucepan; cook over medium heat until the sugar is dissolved.
• Remove this mixture from the heat and add the white grape juice and Sprite. Stir until well blended.
• Add the cornstarch and salt; stir until the cornstarch is mixed into the marmalade mixture.
• Put the mixture back over medium heat and bring it to a full boil over. Boil for one minute or until glaze has thickened. Then remove the glaze from the heat.
• Allow the glaze to cool to room temperature and pour the mixture over the orange segments. Stir until all pieces are evenly coated.
• Add half of the almonds and half of the coconut to the orange mixture; stir to distribute evenly.
• Cover the salad with plastic or place in an airtight container; chill in the refrigerator overnight.
• Just before serving, sprinkle the top with the remaining almonds and coconut.

• Dissolve yeast in one cup of warm water. Let sit until proofed (foamy), about 10 minutes.
• Add dry ingredients to the workbowl of food processor. Pulse a few times to blend.
• Add honey and oil to proofed yeast. Pour into food processor and pulse with dry ingredients until dough makes a rough ball. Dough should be somewhat sticky. If it seems dry, add a tablespoon of water and pulse briefly.
• Scrape dough out onto a lightly floured work surface and knead a few times, adding flour 1 tablespoon at a time if dough is too sticky to work with.
• For the first rising: Put dough in greased bowl twice as big as dough ball (to accomodate risen dough), cover with a damp cloth, and let rise in a warm draft-free place until about doubled in size, about 1 hour. (To make a suitable place, microwave  1 glass of water 2 minutes on high and put the dough in the microwave with the heated water.)
• For the second rising: When dough has about doubled, deflate it by pushing with your fist, fold it over on itself a few times, and allow to rise again for about 1/2 hour.
• To shape loaves: Return dough to work surface and flatten with hands or rolling pin to remove any air bubbles. For a large loaf, shape the dough into an oblong. To make small loaves, divide dough in half and shape each half into a round or oblong loaf. On a baking sheet, sprinkle areas of cornmeal somewhat larger than the loaves. Center the loaves on the cornmeal areas, cover loosely with damp cloth, and let rise until about double. Preheat oven to 375° F.
• Using a very sharp knife, razor etc., carefully (so loaf doesn't deflate and collapse) slash loaf tops with parallel or criss-cross lines. (This allows expansion as the bread bakes. You can skip this step; the bread will still bake just fine, but there may be irregular bulges in the crust.)
• Bake in preheated oven until loaves sound hollow when tapped on the bottom, about 40 minutes. Cool on a rack before slicing.