Today's date: June 18, 2013
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| COUNTRY COOKING |
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March 14, 2013 |
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| by Dorothy Bloemendaal | |
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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 350º. 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 325º 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. |
©Fulda Free Press 2013