Holiday menus

nachomama

nachomama

All Up In Your Grill
twinoaks207 said:
Thanks! Pretzels on bottom & then layers? Or is it pretzels, jello, cream, pretzels, jello, cream, etc.? Sorry to be so dense but don't remember enough about it to be able to tell & I want to get it right! :confused:

Thanks again for sharing the recipe here!
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It's one layer. The pretzels act like a pie crust.
 
BS Gal

BS Gal

Voted Nicest in 08
Dupontster said:
I have a dumb question about the fried pickles....I have never tried them and want to....Do you use dill or sweet pickles...Don't laugh, I told you I have never tried them...I like to cook too....I try to have dinner ready every day when wifey gets home....[/QUOTE]

I :heart: you.
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P

purplepassion

Lovin' Life
Stuffed ham

camily said:
How do you make you stuffed ham?
Click to expand...

I haven't made a stuffed ham in years and plan on doing it this year.
Here's my recipe.


about 1/2 green trash bag full of kale
2 or 3 heads of cabbage
chopped onions
celery seed
mustard see
red pepper flakes
cayenne powder]
salt & pepper
corned ham (A lot of times you will have to order one) McKays can get them for you.

I have never measured anything. I just put in my hand and measure out with the celery & mustard see. Don't need but maybe a couple tablespoons of each.

Use a food processer to chop up kale and cabbage and onions. Put in a large bowl and combine with rest of ingredients. Put a few pepper flakes but use the cayenne powder to taste. (I like mine spicy so I have been known to use the whole small can of cayenne power.) If the ham has alot of fat on it trim it off. We debone ours and put stuffing in the cavity. Tie it up with a string if necessary. Then cut holes into the ham and stuff with the stuffing. Cover the ham with the dressing and then put into a cheese cloth bag. Cook in a large pot covered with water for a couple hours and then when you pull it out let it cool over night in the fridge. My mouth is watering thinking about it!

That's my recipe. I'm sure some one else has something different.
 
sanchezf

sanchezf

Little ol' Me
purplepassion said:
I haven't made a stuffed ham in years and plan on doing it this year.
Here's my recipe.


about 1/2 green trash bag full of kale
2 or 3 heads of cabbage
chopped onions
celery seed
mustard see
red pepper flakes
cayenne powder]
salt & pepper
corned ham (A lot of times you will have to order one) McKays can get them for you.

I have never measured anything. I just put in my hand and measure out with the celery & mustard see. Don't need but maybe a couple tablespoons of each.

Use a food processer to chop up kale and cabbage and onions. Put in a large bowl and combine with rest of ingredients. Put a few pepper flakes but use the cayenne powder to taste. (I like mine spicy so I have been known to use the whole small can of cayenne power.) If the ham has alot of fat on it trim it off. We debone ours and put stuffing in the cavity. Tie it up with a string if necessary. Then cut holes into the ham and stuff with the stuffing. Cover the ham with the dressing and then put into a cheese cloth bag. Cook in a large pot covered with water for a couple hours and then when you pull it out let it cool over night in the fridge. My mouth is watering thinking about it!

That's my recipe. I'm sure some one else has something different.
Click to expand...


Sounds about the way my MIL makes it
 
K

ketelone

Guest
ocean733 said:
Is anyone having scallops? I LOVE scallops. My favorite food. I want to make a scallops dish.:yum:
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I have made this one and used scallops instead of shrimp and it was really yummy!


Ingredients
1 (8-ounce) package wild rice
1 pound medium shrimp, peeled and deveined
2 tablespoons butter
1/2 green bell pepper, seeded and chopped
1/2 onion, chopped
1 (10 3/4-ounce can) condensed cream of mushroom soup
2 cups grated sharp Cheddar
Salt and pepper
Directions
Cook the rice according to package directions minus 1/4 cup water. Drain and cool.

Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.

Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.

Preheat oven to 325 degrees F.

In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.
 
ocean733

ocean733

New Member
ketelone said:
I have made this one and used scallops instead of shrimp and it was really yummy!


Ingredients
1 (8-ounce) package wild rice
1 pound medium shrimp, peeled and deveined
2 tablespoons butter
1/2 green bell pepper, seeded and chopped
1/2 onion, chopped
1 (10 3/4-ounce can) condensed cream of mushroom soup
2 cups grated sharp Cheddar
Salt and pepper
Directions
Cook the rice according to package directions minus 1/4 cup water. Drain and cool.

Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.

Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.

Preheat oven to 325 degrees F.

In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.
Click to expand...

Ooooh! That sounds awesome!!! I will definitely try that! Thanks!!! :yum:
 
K

ketelone

Guest
ocean733 said:
Ooooh! That sounds awesome!!! I will definitely try that! Thanks!!! :yum:
Click to expand...

It's a Paula Deen recipe so it has got to be good. I have tried it with both shrimp and scallops and it is really good both ways.
 
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