1/2 c margarine
1 c white sugar
4 eggs
1 (20 oz) can crushed pineapple, drained
5 slices white bread, cubed
Preheat oven to 350 degrees. Grease a 9″ baking pan.
In a mixing bowl, cream margarine and sugar. Beat in the eggs one at a time, then add the pineapple and bread cubes.
Bake in 350 degree oven for one hour. Let sit a few minutes to firm up before serving.
5 servings
1 1/2 c heavy cream
3 cloves garlic, minced
1/2 tsp dried thyme
pinch of nutmeg
2 lbs russet potatoes, peeled and cut into 1/8″ thick slices
kosher salt and freshly ground black pepper, to taste
1 c shredded gruyere cheese
1/4 c freshly grated parmesan
1/2 tsp fresh thyme leaves
In a med saucepan, whisk together heavy cream, garlic, thyme and nutmeg over med heat until heated through, about 1-2 minutes.
Add a layer of potatoes to a 4 qt slow cooker in an overlapping pattern; season with salt and pepper, to taste. Pour 1/3 cup cream mixture over potatoes; sprinkle with gruyere. Repeat with remaining potato slices, cream mixture and gruyere to create two more layers.
Cover and cook on HIGH for 4-5 hours, or until potatoes are tender. Sprinkle with parmesan. Cover and cook until melted, about 5 minutes.
Remove lid and let potatoes rest for 15 minutes, allowing the sauce to thicken as it sits.
Serve, garnished with thyme, if desired.
8 servings
fully- cooked ham, approximately 7-8 lbs (see notes below)
2 c pineapple juice
2 c brown sugar
1 1/2 tbs dijon mustard
1 1/2 tbs balsamic vinegar
1 1/2 tbs honey
2 tbs cornstarch
2 tbs water
Remove ham from packaging and discard any flavoring packet. If using a bone-in ham, check the end of the bone for a plastic cap and, if present, discard.
Pour the pineapple juice in bottom of a lg (6.5 to 8 qt), oval slow cooker.
In a med bowl, mix the brown sugar, dijon, balsamic vinegar, and honey into a paste. Spread brown sugar mixture all over ham and place, flat side down, in slow cooker.
Cover slow cooker with lid and set to LOW. Cook ham for 4-6 hours or until the meat is tender and the internal temperature reaches 140 degrees. If desired, flip and baste the ham halfway through cooking time and again about an hour before ham is done.
Once ham is done, remove to a platter and tent with foil to keep warm. Skim any fat and strain the juices from the crockpot into a saucepan. Place the pot on the stove over med heat and bring the juices to a simmer. In a small bowl, use a fork to stir the cornstarch into the water to make a slurry. Slowly pour the slurry into the pot while whisking the ham juices. Allow the mixture to bubble and thicken for a minute or two, stirring occasionally. If you desire a thicker sauce, you may stir in a bit more cornstarch slurry. Do not add straight cornstarch to the hot liquid or it will clump, and do not over stir the sauce once the cornstarch has been added or it may not thicken properly.
Serve the ham warm, with the sauce on the side or drizzled on top. If you prefer and oven-cooked ham effect, you may also glaze the entire ham with thickened sauce and pop it under the broiler for about 5 minutes (watch it closely!) before serving.
NOTE: YOU MAY USE A BONE-IN HAM (RECOMMENDED) OR BONELESS, WHOLE OR SPIRAL-CUT, CURED OR UNCURED, SMOKED OR NOT, BUTT, OR SHOULDER.
NOTE: TO DETERMINE NUMBER OF SERVINGS, ESTIMATE APPROXIMATELY 1/2 LB OF BONELESS HAM PER PERSON AND 3/4 LB OF BONE-IN HAM PER PERSON.
2 (10 oz) pkgs frozen chopped spinach
4 tbs butter OR margarine
2 tbs flour
2 tbs chopped onion
1/2 c evaporated milk
1/2 c reserved vegetable liquor
1/2 tsp pepper
3/4 tsp celery salt
3/4 tsp garlic salt
1 tsp worcestershire sauce
6 oz jalapeno or monterey jack cheese
1/2 c toasted buttered bread crumbs (optional)
Microwave frozen spinach in pierced packages for 5-7 minutes on high. Press spinach in a colander to remove moisture, but reserve liquid (vegetable liquor). In lg glass measuring cup, melt butter or margarine for 45 seconds on high. Gradually stir in flour, then add onion and cook 2 minutes on 80% power (medium-high). Add milk and vegetable liquor slowly, stirring until lumps are gone. Cook on high for 3-4 minutes, stirring after 2 minutes, until sauce thickens. Add seasonings and cheese, stirring rapidly until cheese melts. Stir in drained spinach. Pour into greased small glass casserole dish (6″ square is nice). Top with buttered toasted bread crumb, if desired, then reheat on high for 2- minutes or until bubbly.
Serves 4
1/4 c margarine
1/4 c flour
3/4 c milk
dash of pepper
1/2 lb velveeta cheese, cubed
1 (10 oz) pkg frozen chopped spinach, cooked and drained
6 strips bacon, fried and crumbled
1 tbs finely chopped onion
4 eggs, separated
Melt margarine over medium heat. Add flour, milk, and pepper, stirring until smooth. Add velveeta cheese; stir until melted. Remove from heat. Stir in well-drained spinach, bacon, and chopped onion. Gradually add slightly beaten egg yolks; cool. Fold into stiffly beaten egg whites; pour into 1 1/2 qt souffle dish. Bake at 350 degrees for 45 minutes.
Serves 8
2 c bran flakes
3/4 c firmly packed brown sugar
1/2 c flour
1/2 c shredded coconut
1/3 c margarine
1 tbs lemon juice
2 c (1 lb can) whole cranberry sauce
In a lg mixing bowl, combine cereal, sugar, flour, and coconut.
With a fork, cut in margarine until crumbly.
Press half the cereal mixture into greased 8″x8″x2″ pan.
Stir lemon juice into cranberry sauce and spoon over top of cereal mixture.
Top cranberries with other half of cereal mixture.
Bake at 350 degrees for about 40 minutes, until crisp and golden. Cut into squares. Swerve warm with vanilla ice cream.
