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COUNTRY COOKING

March 14, 2013

by Dorothy Bloemendaal
Swiss Corn Bake

1 16 oz. package frozen whole kernel corn or 3-1/2 cups fresh corn

1/4 cup finely chopped onion

2 eggs

l 5-oz. cans (1 /3 cups) evaporated milk

1/2 teaspoon garlic salt

1/4 teaspoon pepper

l cup shredded process Swiss cheese

Preheat oven to 350. Cook corn and onion according to package directions. Drain well.

Beat eggs with a fork. Stir in drained corn and onion, evaporated milk, garlic salt and pepper. Stir in 3/4 cup of the cheese. Pour into greased 2 quart baking dish.

Sprinkle remaining 1/4 cup cheese on to corn mixture. Bake, uncovered, for 30 minutes. Let stand for 10 minutes before serving. Makes 6 servings.



Glazed Ham

l 8 to 10 lb. fully cooked boneless ham

Bake ham in 325 oven for 2-1/4 to 2- 3/4 hours. Brush ham with glaze during last 20-30 minutes. Makes 10 to 12 servings plus leftovers.

Mustard-Lemon Glaze:

1/2 cup lemon curd

1/4 cup Dijon-style mustard

4 cloves garlic, minced

Stir together all ingredients. Makes 3/4 cup glaze.

Apple Cider Glaze:

1/2 cup apple cider

1/4 cup honey

1/4 cup butter. Bring to boiling; reduce heat. Simmer uncovered, 10 minutes. Makes 3/4 cup glaze.

Apricot-Cherry Glaze:

1/2 cup apricot preserves

1/2 cup cherry preserves

l tablespoon lemon juice. Stir all together. Makes l cup glaze.

Peach-Pineapple Glaze:

1 undrained 8 oz. can crushed pineapple

1/2 cup peach preserves

2 tablespoons cider vinegar

1/2 teaspoon ground ginger

Combine ingredients and cook and stir over medium heat until heated through. Makes 1 1/4 cups glaze.



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