Swiss Corn Bake|
1 16 oz. package frozen whole kernel corn or 3-1/2 cups fresh corn
1/4 cup finely chopped onion
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.
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.
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.
1/2 cup apricot preserves
1/2 cup cherry preserves
l tablespoon lemon juice. Stir all together. Makes l cup 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.