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Dear Cooks,

Hi! Today I have a pasta salad recipe with a slightly different slant to it. For this recipe I would suggest not changing ingredients. It is a more substantial dish in that it includes ground beef and bacon, as well as barbecue sauce. Each ingredient is important to the combined flavors of the salad. So if there is something you don’t care for in this one it might be best to skip it altogether. Of course, as you know there is always an exception to every rule! The one change that IS mentioned is the addition of black beans if desired. I admit that I would definitely add them! What a lovely color contrast they would make, plus they are tasty too! This is a salad that would make a meal all by itself!

Enjoy! Elaine


SLOW-COOKER

EASTER HAM

1    (7 lb.) Skinless, Bone-in Ham
      (Shank or Butt-end portion) 

1/3 Cup Kraft Original BBQ Sauce

1/3 Cup Brown Sugar
       (packed)

1/3 Cup Honey

1    Can (14 oz.) Pineapple Tidbits
      (drained)

2    Tbsp. Cornstarch

2    Tbsp. Water

Place ham in a slow cooker sprayed with cooking spray. 

Mix barbecue sauce, brown sugar and honey in a medium bowl until blended. Stir in pineapple; pour over the ham. Cover with the lid. Cook on low 4 hours or until ham is heated through, turning after 2 hours. Transfer ham to platter, reserving sauce in the slow-cooker. Cover the ham to keep warm. 

Whisk cornstarch and water until blended. Add to reserved sauce; cook, uncovered, for 5 minutes or until thickened, stirring occasionally. Serve with the ham.

Tip: For extra zip add 1/2 tsp. crushed red pepper to the barbecue sauce mixture before pouring over the ham.

Note: It is not recommended to cook the ham on the high setting of the slow cooker since this dries out the ham. Most hams are already fully cooked, warming them slowly on low produces the best results.


CINNAMON BAKED PEARS

4    Pears (ripe) 

1/2 Cup Butter (melted)

1    Tbsp. Cinnamon Sugar  

1    Cup Old-fashioned Rolled Oats

1/2 Cup Almonds or Pecans
       (finely chopped) 

1/3  Cup Brown Sugar

1     tsp. Ground Cinnamon

       Salt

Preheat oven to 400 degrees F. Halve pears and scoop out the seeds and some of the center to fit the oatmeal crumble. Brush insides of pears with 2 tablespoons of the melted butter and sprinkle with cinnamon sugar. In a medium bowl, combine oats, almonds, brown sugar, cinnamon and a pinch of salt. Pour in remaining butter and combine until fully coated. Spoon into pear halves. Bake until pears are soft, 35 to 40 minutes. 

Serve warm, topped with a small scoop of vanilla ice cream if desired. Makes 8 servings.

Note: These pears would look beautiful arranged around your Easter Ham. An added drizzle of a bit of the pineapple sauce from the ham would also be very tasty!


PLEASE NOTE: You may E-mail, Fax or Write with your questions, requests and recipes

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Send To: “Cooking Corner”, c/o Merchandiser, PO Box 840, Lebanon, PA  17042.
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