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Christmas Dinner Recipes |
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Christmas Ham Dinner Recipes1 uncooked but smoked ham whole cloves 1 cup brown sugar, packed 1/4 cup orange juice 2 teaspoons dry mustard 1 cup fine soft bread crumbs thinly sliced pineapple maraschino cherries Preheat oven to slow (300 degrees). Place ham under cold running water and scrub the rind well with a stiff brush. Dry the ham and place it in a roasting pan with skin and fat side up. Insert meat thermometer through fat side into thickest part of the ham. Bake the ham uncovered 23 minutes per pound or until it reaches an internal temperature of 160 on a meat thermometer. (If ham weights over 12 pounds, seventeen minutes per pound should be sufficient. When in doubt, go by internal temperature). When the ham is done, remove it from the oven and using kitchen shears or a sharp knife, cut away skin and all but 1/4-1/8-inch of the fat. Score the fat diagonally, forming diamond shapes. Stud ham with a clove in center of each diamond. Brush with orange juice. Mix brown sugar and dry mustard and bread crumbs. Press onto ham all over. Arrange pineapple slices on top of ham, anchor with toothpicks. Put a maraschino cherry in the center of each pineapple ring. Increase oven to 400 degrees. Return ham to oven and bake until crust forms and pineapple slices begin to brown around the edges. Let stand 30 minutes before carving. Pomegranate Salad 4-6 granny smith apples, peeled and shredded 1/2 cup raisins 1 whole pomegranate, seeded 1/2 cup chopped pecans or walnuts Whipped cream or whipped topping Combine apples, raisins, pomegranate seeds and nuts. Gently fold in whipped cream or whipped topping (the amount of the cream or topping will vary based on the size of apples and pomegranates. used, use enough to make the ingredients stick together). Serve this fruit salad with your special holiday meals-apples, raisins and pomegranate with pecans in a creamy whipped topping. Crown Roast of Pork Recipe Place roast with rib bones up on rack in shallow pan. Sprinkle with salt and pepper. Cover with aluminum foil, and roast in a slow oven (325F), 30 minutes per pound or until meat thermometer registers 185. About 45 minutes before roast is done, remove foil and fill loosely with stuffing. Garnish with crab apples on bed of parsley. Corn bread stuffing 4 cups crumbled corn bread (about 8 muffins) 1/2 t thyme 1/4 cup chopped onion 1/4 cup chopped green pepper 1/2 cup butter 2 cups whole kernel corn 2 T chopped pimento Saute onion and green pepper in butter Combine with other ingredients Gravy Drain off drippings from roasting pan, and remove fat. Measure 3 T of drippings, add 3 T flour, and cook, stirring until bubbly. Remove from heat. Add water to remaining drippings to give 1-1/2 cup volume. Stir into fat-flour mixture in pan, and stir until thickened. Season to taste. Christmas Dinner Rolls Recipe These dinner rolls smell as good as they taste. You'll never reheat store-bought again! Makes 18 rolls. 1 1/2 tsp. salt 3/4 tsp. baking soda 3 tbsp. sugar 2 large eggs 5 c. all-purpose flour 1 1/4-oz. package active dry yeast 6 tbsp. melted unsalted butter plus extra for brushing the tops of the rolls before baking 1 1/2 c. buttermilk 2 1/2 tsp. poppy seeds or sesame seeds (optional) Pour 1/4 c. very warm water (like a hot bath) into a small bowl and sprinkle the yeast into the bowl. Stir gently and let stand 5 minutes, or until a foam rises to the surface. Heat the buttermilk in a medium saucepan over medium heat, stirring constantly, until just warm. Remove from heat. Stir in the yeast mixture, melted butter, eggs and sugar. Mix the flour, baking soda and salt in a large bowl and make a well in the center. Pour the liquid ingredients into the well and mix until the dough holds together. Turn the dough out onto a slightly floured surface and knead, adding flour as necessary, until the dough is smooth and elastic, about 8 minutes. Form the dough into a ball and place in a large buttered bowl. Turn the dough until it is coated with butter, cover the bowl tightly with plastic wrap and let stand in a warm spot until the mixture has doubled in volume, about 1 1/2 hours. Butter two 9-inch round cake pans. Punch the risen dough down and knead briefly inside the bowl. Cut the dough into 18 equal pieces. Place a piece of dough on a work surface and tuck the dough underneath itself, turning as you tuck until you have formed a firm ball. Repeat with the remaining dough and, as you work, place the rolls in the prepared cake pans. Cover the cake pans with plastic wrap and let stand in a warm place until the rolls have doubled in volume, about 40 minutes. Preheat the oven to 400 degrees F. Brush the tops of the rolls with melted butter and sprinkle with seeds (optional). Bake rolls 20 minutes, or until golden brown. Serve warm. |
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 Italian Food |
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 Christmas Lyrics |
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 Christmas Cookie Recipes |
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 Dinner Menu |
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 Christmas Quotes |
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