Honey Basted Turkey
6 lb Turkey
1/2 c Oil
1/2 c Soya sauce
2 T Honey
1 1/2 t Ground ginger
1 1/2 t Dry mustard
2 ea Cloves garlic, minced
Cut turkey into pieces as follows; 2 wings, 2 drumsticks, 2 thighs, 4 breast pieces and 4 back pieces. Combine oil, soya sauce, honey, ginger, mustard and garlic. Marinate turkey in soya mixture 2 hours in refrigerator. Drain turkey pieces, reserving marinade. Place drumsticks, thighs and breast pieces 6 - 8" abouve medium hot coals. Grill for 30 minutes,turning accasionally. Add wings and bakc pieces. Grill another 30 minutes, turning occaisionally. Baste with marinade and grill until turkey is tender about 20 minutes.
1/2 c Oil
1/2 c Soya sauce
2 T Honey
1 1/2 t Ground ginger
1 1/2 t Dry mustard
2 ea Cloves garlic, minced
Cut turkey into pieces as follows; 2 wings, 2 drumsticks, 2 thighs, 4 breast pieces and 4 back pieces. Combine oil, soya sauce, honey, ginger, mustard and garlic. Marinate turkey in soya mixture 2 hours in refrigerator. Drain turkey pieces, reserving marinade. Place drumsticks, thighs and breast pieces 6 - 8" abouve medium hot coals. Grill for 30 minutes,turning accasionally. Add wings and bakc pieces. Grill another 30 minutes, turning occaisionally. Baste with marinade and grill until turkey is tender about 20 minutes.
Honey Ham
5 lb Ham; boneless
2 c Honey
1/3 c Cider vinegar
2 c Brown sugar; packed
2 ts Ground cloves
2 ts Ground cinnamon
Combine all ingredients except ham, well. Over low heat, heat sauce to just before boiling point. Remove from range. Slice ham halfway through into desired thickness for servings. Tie with string and place in a roasting pan. Pour sauce over ham, cover and marinate in the fridge for 24 hours. Two hours before baking, remove from fridge to bring to room temperature. Bake at 275*F for about 1 hour (or more) to heat through. Glaze top under broiler if desired. **Basting is recommended while cooking. **Carefully monitor while under broiler so as not to burn.
2 c Honey
1/3 c Cider vinegar
2 c Brown sugar; packed
2 ts Ground cloves
2 ts Ground cinnamon
Combine all ingredients except ham, well. Over low heat, heat sauce to just before boiling point. Remove from range. Slice ham halfway through into desired thickness for servings. Tie with string and place in a roasting pan. Pour sauce over ham, cover and marinate in the fridge for 24 hours. Two hours before baking, remove from fridge to bring to room temperature. Bake at 275*F for about 1 hour (or more) to heat through. Glaze top under broiler if desired. **Basting is recommended while cooking. **Carefully monitor while under broiler so as not to burn.
Sweet Potato Casserole
1 (40 ounce) can sweet potatoes
1 cup white sugar
2 eggs
1/3 cup milk
1 teaspoon vanilla extract
1 cup brown sugar
1 cup chopped pecans
1/3 cup all-purpose flour
2/3 cup melted butter
1 Preheat oven to 350 degrees F (175 degrees C). Butter one 2 quart baking dish. 2 Heat, drain and mash sweet potatoes. Combine with them with the white sugar, eggs, 1/3 cup of the melted butter, milk and vanilla. Place in the prepared baking dish. 3 In a separate bowl combine the brown sugar, chopped pecans, flour and 1/3 cup of the melted butter. Sprinkle over the top of the sweet potato mixture. Bake at 350 degrees F (175 degrees C) for 35 minutes or until a knife inserted near the center comes out clean. Makes 8 servings
1 cup white sugar
2 eggs
1/3 cup milk
1 teaspoon vanilla extract
1 cup brown sugar
1 cup chopped pecans
1/3 cup all-purpose flour
2/3 cup melted butter
1 Preheat oven to 350 degrees F (175 degrees C). Butter one 2 quart baking dish. 2 Heat, drain and mash sweet potatoes. Combine with them with the white sugar, eggs, 1/3 cup of the melted butter, milk and vanilla. Place in the prepared baking dish. 3 In a separate bowl combine the brown sugar, chopped pecans, flour and 1/3 cup of the melted butter. Sprinkle over the top of the sweet potato mixture. Bake at 350 degrees F (175 degrees C) for 35 minutes or until a knife inserted near the center comes out clean. Makes 8 servings
Baked Corn
1 (12 ounce) can whole-kernal corn
1 (12 ounce) can cream-style corn
1 (3 ounce) container sour cream
1 cup melted butter or margarine
2 eggs
1 (12 ounce) box corn muffing mix
1 Preheat oven to 350 degrees F (175 degrees C). 2 Combine the whole-kernal corn, cream-style corn, sour cream, melted butter or margarine, beaten eggs and corn muffin mix. Mix well and pour into one 9x13 inch baking pan. 3 Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.
1 (12 ounce) can cream-style corn
1 (3 ounce) container sour cream
1 cup melted butter or margarine
2 eggs
1 (12 ounce) box corn muffing mix
1 Preheat oven to 350 degrees F (175 degrees C). 2 Combine the whole-kernal corn, cream-style corn, sour cream, melted butter or margarine, beaten eggs and corn muffin mix. Mix well and pour into one 9x13 inch baking pan. 3 Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.
Green Bean Casserole
1 cup chopped onion
2 tablespoons all-purpose flour
1 cup milk
1/2 to 3/4 cup shredded sharp Cheddar cheese
1/2 cup sour cream
1 tablespoon white sugar
1/2 teaspoon salt
1 pound frozen cut green beans, thawed
2 cups stuffing mix
1 Place thawed green beans in a 13X9 inch glass pan. 2 SautŽ onions in a large frying pan. Add flour, stir. Gradually add milk, bring to a boil. Add cheese, sour cream, sugar, and salt. Cook till thickened and cheese is melted. Pour mixture over green beans. Top with stuffing mix. 3 Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Makes 8 -10 servings
2 tablespoons all-purpose flour
1 cup milk
1/2 to 3/4 cup shredded sharp Cheddar cheese
1/2 cup sour cream
1 tablespoon white sugar
1/2 teaspoon salt
1 pound frozen cut green beans, thawed
2 cups stuffing mix
1 Place thawed green beans in a 13X9 inch glass pan. 2 SautŽ onions in a large frying pan. Add flour, stir. Gradually add milk, bring to a boil. Add cheese, sour cream, sugar, and salt. Cook till thickened and cheese is melted. Pour mixture over green beans. Top with stuffing mix. 3 Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Makes 8 -10 servings
