November 18th, 2007 by alice
Tags: Apricot, Glazed, Ham
INGREDIENTS
- 4lbsham, cooked
- 2cupsapricot nectar
- 1cupapplesauce
- 2tablespoonsworcestershire sauce
- 1/2teaspoondry mustard
- 1wholeclove, to taste
- 1/8teaspoonTabasco sauce
DIRECTIONS
- Saute ham in a large saucepan in a little butter for about 15 minutes or until the ham is golden brown all over.
- Score the top and sides in a criss-cross pattern.
- Return the ham to the saucepan and cook slowly for 15 minutes making sure the ham does not stick to the pan.
- Mix the rest of the ingredients together and pour carefully over the ham. Cover and simmer slowly for 2 hours, basting all the time.
- Stuf each cross with cloves and serve.
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November 18th, 2007 by alice
Tags: Chocolate, Monkey
INGREDIENTS
- 2cupsice
- 1cupmilk
- 1cupvanilla frozen yogurt(or ice cream)
- 1/2 ripebanana
- 2tablespoonsfrozen light whipped dessert topping(cool whip, a dollop)
- chocolate syrup
DIRECTIONS
- Belnd all ingredients except dessert topping and chocolate syrup until blended and smooth.
- Pour into a fancy glass.
- Top with a dollop of cool whip and drizzle choclate syrup on top.
- Yum!
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November 18th, 2007 by alice
Tags: Champagne, Mock
INGREDIENTS
- 4cupsclub soda
- 4cupsginger ale
- 3cupsunsweetened white grape juice
- ice
DIRECTIONS
- Chill the club soda, gingerale and grape juice overnight.
- Combine all ingredients together in a pitcher.
- Serve with or without ice.
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November 18th, 2007 by alice
Tags: Berry, Fizz, Jungle
INGREDIENTS
- 1/2cupSprite(or 7-up)
- 1/2cupcranberry juice
- 60mlorange juice
- orange slices(to garnish)
DIRECTIONS
- Mix all ingredients together and pour into a glass.Garnish with orange slices.
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November 18th, 2007 by alice
Tags: Dinner, Pot, Roast, Tangy
INGREDIENTS
- 3cupsonions, sliced
- 8potatoes, halved
- 1tablespoonvegetable oil
- 3lbsblade pot roast
- 1 1/2cupsbeef stock
- 1/4cupbrown sugar, packed
- 1/4cupred wine vinegar
- 1 1/2teaspoonsfresh ginger, grated
- 1/2teaspoonsalt
- 1/2teaspoonblack pepper
- 1/4teaspoonground cloves
- 1bay leaf
- 1/2cupall-purpose flour
- 1cuplight sour cream
- 1sweet green pepper, sliced
DIRECTIONS
- Spread the onions and potatoes in the bowl of the slow cooker.
- In a large skillet, heat the the oil over medium-high heat.
- Brown the roast all over, about 10 minutes.
- Place on the potato mixture, scraping any brown bits into the slow cooker.
- Mix together the beef stock, sugar, vinegar, ginger, salt, pepper, cloves and bay leaf.
- Pour over the roast.
- Cover and cook on high for 5 hours, or until the meat is tender.
- Discard the bay leaf.
- In a bowl, whisk the flour with the sour cream.
- Whisk in 1/2 cup of the pan juices.
- Whisk back into the slow cooker.
- Add the green pepper.
- Cover and cook on high for 15 to 20 minutes or until thickened.
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