Posts from the ‘Seasonal’ Category

WHY AND HOW TO START HOLIDAY PREPPING NOW?

I had always dealt with holidays as they came up but then, several years ago I got a big shoppers’ shock. We decided to prepare Thanksgiving communally and I had drawn desserts. It was October and as I began to consider selections, I noticed all the market flyers had deep specials on things I needed-baking ingredients and dairy products, especially sugars and butter. As I took advantage, I realized those bargains usually appeared closer the holidays and hoped it was an indication of food pricing for the whole season. I still had Christmas to do on my own.

The abundance of specials continued into November, but switched focus to frozen items, holiday needs like cranberry sauce and, of course, turkeys. Traditionally, there had always been lots of specials on products specific to the winter holidays, so I had become confident that the trend would continue in December.

The surprise came the week after Thanksgiving when I shopped for ingredients for Christmas cookies. All the items had not only reverted to the price of several months before but some were actually higher and several products were sold out, not to be restocked soon-several ice cream flavors, colored decorating sugar, red and green inexplicably, poultry seasoning, many dried fruits and nuts. There weren’t even leftover unsold bags of fresh cranberries and the turkeys were 4 times the price of the previous week.

Store managers assured me that the shown prices would hold for the month. One even advised me to take advantage, because costs would probably rise in January and, in fact, they did. I watched the scenario repeated again the next year but by then I had learned our government had ceded all control of America’s food supply to the private sector, in his case international conglomerates. So many crops are now grown all around the world that pricing is determined by global economy and scheduling rather than those of any one nation. For an explanation please see the post Footnote*

I realized that I would have to adapt my holiday food preparations to this new agenda and by October 2014, felt confident enough to share my plans. Since then, I’ve written one or more posts in October every year as I’ve improved my scheduling-some are quite detailed, most include recipes and all are helpful. I’m summarizing them below and all you have to do to get the information, is click the embedded link above the summary.  

Please take a look at the last listing for October 8, 2020. It’s a different type of foods to prepare ahead. Social distancing restrictions prompted me to investigate and discuss DIY ways to share your holiday feast with those who would normally be there to enjoy it with you. These are ways to personally say “I miss you’

October 29, 2014-PREPARE AHEAD FOR THE HOLIDAYS
This post recounts the reasons why I became so interested in preparing ahead for the winter holidays. Planning is the important first step, determining the obvious items which can be bought early and stored and even foods which can be made or partially made, weeks in advance. Included are stuffing tips, and recipes for cheese spreads and fruit bread.

October 27, 2016– AMORTIZE HOLIDAYS-SAVE MONEY, TIME, STRESS=PRICELESS
Prepping ahead lessens the financial burden of the holidays by amortizing the food expenses. Time can also be ‘amortized’ by preparing dishes as early as their recipes allow or making and preserving them, mainly by freezing. Nothing is a greater relief during the hectic holidays than realizing something is ready and waiting, without having to gorge a chunk out of your busy schedule to do it, except, perhaps, knowing the cost has been defrayed. This post focuses on the importance of scheduling, both in shopping and cooking, and gives advice on how to plan.

October 5, 2017-SHOP HOLIDAY FOODS NOW

I believe that organized planning and informed shopping are key and a LIST is the most valuable tool to managing any situation involving food preparation.  Since the sales on the items you’ll need for various occasions will be appearing intermittently in the same time period, you need an over view, a master list. However, to avoid confusion the master list should be clear as to separate events. Sound difficult? Not really. To construct a working master list answer four questions, omitting any that don’t apply. Then follow the directions.

October 12, 2017-PREPARE HOLIDAY FOODS AHEAD

Advance preparation is straightforward but has 4 simple rules discussed in this post. It’s also highly rewarding but completely individual depending on each cook’s abilities, schedule and storage space.  The best way to illustrate the overall process is to share my Holiday Timeline to give a general idea and allow you to adapt it to your situation. I can tell you, I now wonder how I coped with the holidays before I had this.

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October 19, 2017-RECIPES TO MAKE AHEAD
The next step is to look at what type of recipes lend themselves to this treatment and if they need be altered to do so. I discuss freezing methods and recommend several of my previous posts which give detailed directions on freezing different types of foods. I also include tips on how to extend the life of refrigerated dishes and include 9 recipes for dishes I always have made in advance.

October 4, 2018- AMORTIZE THE HOLIDAYS –SAVE TIME, MONEY, STRESS
Revisiting how taking advantage of the pre-Thanksgiving sales prices saves money and relieves stress with the knowledge that when it’s time to tackle a kitchen project, everything needed is at hand. Above all, it lessens the financial burden of the holidays by amortizing the food expenses. Time can also be ‘amortized’ by preparing dishes as early as their recipes allow or making and preserving them, mainly by freezing. It’s a relief during the holidays to know something is ready and waiting, with the cost defrayed

October 11, 2018– SCHEDULE FOR MAKING HOLIDAY FOOD AHEAD

Preparing food ahead for events is less stressful than cramming it into a busy day. This doesn’t actually save time it amortizes it. A dish takes a given amount of time to prepare no matter when it’s done but spending it during a free period is far less stressful than squeezing it into a busy one. Here is a schedule for the weeks prior to the winter holidays, illustrating which types of dishes can be prepared and when.

October 18, 2018- HOLIDAY RECIPES TO MAKE AHEAD
Once convinced of the convenience of having dishes prepared in advance, the next step is to look at what type of recipes lend themselves to this treatment and if they need be altered to do so. Here are 9time- tested recipes, with links to many more and tips on making, preserving them and others in their categories, plus leftover storage and serving suggestions.

October 3, 2019– PREPARE AHEAD FOR THE HOLIDAYS
Merchants always prepare months ahead for holidays, and what we don’t realize is the food industry has begun to do the same. Prices on holiday supplies, especially baking supplies and canned goods are featured at lower prices October through Thanksgiving. In December, though often showcased, items reflect regular prices. One theory is that the tactic masks a general price hike in January. In any case, NOW is the time to shop for items in these categories….. 

October 17, 2019- PREPARING HOLIDAY DISHES AHEAD
If food shopping in advance for the holidays, it’s logical to discuss dishes able to be prepped in advance too. Of course the ones with more perishable ingredients go first, but how well they store and retain their freshness matters too. I’ve been doing this for years and have worked out a general schedule, printed here, for you to use as a guide.

October 8, 2020–HOME KITCHEN HOLIDAY GIFTING 2020-A NEW LOOK
Every year I write about preparing ahead for the holidays, which includes making gifts. This year DIY gifts will have new meanings. They aren’t just personalized ‘Thank You’s or special ways to wish friends a happy holiday. They carry a deeper message, saying “I made this for you because I want you to know I care for and will miss you. I am truly saddened by this situation, pray next year things will be normal again and we will be together.” It’s the thought and effort that goes into making such gifts which really carries the message. The personal touch conveys more than words and fortunately, several will stand up to shipping, because, if this pandemic continues, it will curtail travel. Here are 10 items worth considering.

————————————————————————————————————-* Footnote: The story is simple. When a very efficient exfoliant was developed during the Vietnam era, its commercial value was apparent but crops had to be created which were impervious. Prior to that time agricultural experimentation in the U.S. had been done in colleges and universities under federal grants, which made any results government property.  However, private labs became involved in this project, with greater funding and developed a ‘super’ soy bean seed.

In the early ‘80s history was made when the first U.S. patent for a living organism was issued, not for the seed, but for the process which created it. After that, the process could be freely applied to other plants, corn, wheat etc. Naturally, the holder of the patent controlled the seed and consequently controlled the price of the crop. Please note the greatest price changes in the above accountings.

Now this process, in some form, has been applied to the seeds of most produce plants making them GMOs.  Included is fodder for our livestock which takes the axiom from above one step further. The one who controls the feed crops controls the husbandry industry and, consequently, the prices on meat and dairy.

If you have any doubts about the global scope of the situation, the next time you’re in a supermarket, take note of the origins, especially of the produce and seafood items, fresh, frozen and canned. You’ll see many products are now farmed internationally according to climate, not limited to their country of origin and transported to markets worldwide. Also note that 99% of packaged items contain soy or corn products, unheard of 50 years ago, when soy was rarely used in the U.S. as other than a cover crop. It helps to explain the complete control international conglomerates have on our food supply and understand why prices are no longer influenced by the economy of any one country and that the reality that the situation can‘t or won’t be altered for many years, if ever. 

EASY GRILLIN’ MEATS

Reasons for our choices to celebrate Mother’s Day and Father’s Day may have changed with the times, but the venues haven’t. Today’s Moms don’t need a special event to escape the house, but they still enjoy dining in a restaurant, with family, without distractions or demands. Fathers don’t need a formal feast to appreciate their ‘castle’. They prefer a day free to pursue sports, hobbies whatever, capped by a tasty, casual, unhurried dinner at home.

For several years I’ve been suggesting kebobs as the ideal entrée for Father’s Day. Able to be prepared ahead, they’re easily and quickly cooked, simply served and make a festive presentation with minimal clean-up. See postings for June 5, 2013,     June 25, 2015,   and June 6, 2020.   For some other Father’s Day dinner ideas, see   June 13,2016,  and June 8. 2017.

However, there are other cuts of meats which offer the same advantages and this year I’m taking a look at some of them. As with all my recommendations, each of these recipes can be extended to other cuts of the same meat and even to other types of meat-poultry and pork often share recipes. The one constant is that the pieces to be grilled be well-trimmed, flat and of an even thickness-at least ½ inch, and, if using a tougher cut of meat, to double the marinating time. If you have any questions about selecting other cuts or types of meat, consult my Food Facts for Millennials. Just click on the link for a description of the book. I encourage you to think outside the box.

You will see that several of these recipes are from Steven Raichen’s book Indoor Grilling. I deliberately used this book to prove a backyard isn’t necessary to enjoy these, and many other, grilled dishes. They can be made using any grill from a pan on the stove, to a George Foreman to a hibachi on a balcony. The stated cooking times are the minimum and maximum for all grills.  Grilling in any form is ‘eyes-on’ as to judging ‘doneness’ and every grill is individual, even within the same type. The cook gauges when food is ready, and the only way for the cook to be able to do that is to know the grill. So read the grill’s directions carefully and practice with lesser foods, hot dogs etc., before attempting an important meal.

RECIPES

Steak au Poivre with Cognac Sauce: Serves 2-from Raichlen’s Indoor Grills*
2 strip steaks about 1 ¼ inch thick-this can also be done with a London Broil-sliced before serving
1 Tbs. dry mustard
1 Tbs. oil
2-4 Tbs cracked black pepper
Kosher salt
Cognac Sauce-below
On both sides, sprinkle the steaks with the salt, then brush with the oil and sprinkle with the mustard. Press the pepper evenly into the meat. Preheat grill to high and grill meat to desired doneness, depending on the type of grill generally 6-8 min. per side for medium-rare. Serve with Cognac Sauce.
Cognac Sauce-double for a London Broil
1 ½ Tbs. unsalted butter
½ cup minced shallots-about 2
3 Tbs. Cognac
1 cup beef broth
1 cup whipping cream
2 tsp. Dijon mustard
Kosher salt and cracked pepper
Cook the shallot in the butter over medium heat until soft but not brown, about 3 min. Add the cognac an boil until 1 Tbs. remains, about 2 min. Add the broth and boil down to 1/3 cup, about 5-8 min. Add the cream and simmer until  ¾ cup remains and sauce thickens about 5-8 min. Whisk in mustard and season to taste with salt and pepper.  Can be made up to a day ahead, refrigerated and reheated.
*NOTE: Raichlen warns, as any cook knows, steak is one of the most difficult things to cook to a desired degree. It must be seared at high heat to get the outside brown and keep the inside rare. Maintaining that balance is delicate, but cooking a steak at a lower temperature ‘bakes’ and toughens it. The only solution is to know your appliance and be constantly vigilant.

Grilled Chicken Breasts with Feta and Mint: Serves 4- from Raichlen’s Indoor Grills
4 boneless, skinless chicken breasts
1 ½ oz. feta cheese
8 large mint leaves cut in strips
1 Tbs. lemon juice
1 Tbs.oil
! Lemon quartered
Salt and pepper
Cut a deep horizontal pocket in each breast. Divide the mint and feta between the breasts and close the pockets with toothpicks. Place the meat in a pan and treating both sides, sprinkle with salt, pepper, lemon juice, oil and any remaining mint. Allow to marinate in the refrigerator at least 30 min. turning once or twice. Grill the chicken over medium high until internal temperature is 160 deg. or about 5-7 min. per side, the meat feels firm and the juices run clear. Discard tooth picks and serve with lemon wedges.

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TIP: Any non-creamy salad dressing can be used as a marinade and/or basting sauce for chicken

Piri-Piri Game Hens: Serves 2- from Raichlen’s Indoor Grills

(2) 1 lb. game hens
2-4 jalapeno peppers-or to taste
2 cloves garlic-chopped
1 inch piece fresh ginger-peeled and chopped
1 Tbs. Paprika
½ tsp. cayenne pepper
½ cup fresh lemon juice
¼ cup oil
Salt and pepper
Clean the hens and remove any fat. Spatchcock by laying them breast down on a cutting board and using a shears, cut twice up the back removing the backbone. Press the bird open like a book, using another board if necessary to break the bones apart.  Puree the next 5 ingredients and with the motor running add the oil and lemon juice to make a smooth paste. Place the birds in a pan which fits them and pour the paste over them, turning to coat well. Marinate, covered and chilled, at least 4 hr. and up to overnight, turning occasionally. Remove and discard the marinade to cook. Place the hens on a preheated hot grill and cook 8-10 min per side or until temperature is 180 deg. Gage doneness as for the chicken in the above recipe.

Rosemary Fish Steaks with Sweet Pepper Salad: Serves 4- from Bon Appetit-Everyday Meals
1 lb. (4) fish steaks about 1 inch thick-swordfish, marlin, shark, salmon, mahi-mahi, monkfish or tuna-divide 2 steaks rather than take thinner ones.
7 Tbs. olive oil
2 garlic cloves-thinly sliced
4 small assorted bell peppers -2 in ¼ inch rounds, 2 in julienne
½ small onion thinly sliced
1 jalapeno-seeded and thinly sliced
2 Tbs. sherry vinegar
Salt
1 ½ Tbs. chopped fresh rosemary or 1 Tbs. dried -crushed
1 lemon quartered
4oz. arugula-about 8 cups torn
Simmer oil and garlic in a small pan, until garlic turns light brown, about 6 min. Strain and reserve garlic chips for garnish. Cool oil. At least 10 min. before serving combine all peppers, onion, vinegar and toss with arugula and ¼ cup garlic infused oil-seasoning with salt and pepper-let stand. Brush fish on both sides with remaining oil and sprinkle with rosemary, salt and pepper.  Let stand 5 min. Grill fish over a medium fire until opaque-about 4-5 min. per side. Serve fish on top of salad, garnished with garlic chips and a quarter of lemon.

Pork Chops and Peaches with Pole Beans: Serve 6-8-from Bon Appetit-Everyday Meals
½ cup olive oil + more for drizzling
½ cup vegetable oil
3 Tbs. chopped fresh marjoram-or 2 Tbs.dried-1Tbs. or 2 tsp. reserved
2 Tbs. minced garlic
2 Tbs. Dijon mustard
¼ cup white wine vinegar
Freshly ground black pepper
(4) 1 ½ inch thick pork chops-bone in
Kosher salt
1 ¼ lb. pole beans-green, wax-trimmed
¼ cup thinly sliced shallots or mild onions
3-4 semi-ripe peaches-halved and pitted
Combine ingredients 3-6 in a bowl. Mix the oils and slowly whisk into the herbs so that it emulsifies. Season with pepper.  Cover and chill ¼ cup dressing. Sprinkle the pork with salt and seal in a bag with the remaining dressing-marinate at least 2 and up to 24 hr.  Cook beans 5-8 min. until crisp-tender, drain
and toss with reserved ¼ cup dressing, shallots or onions, reserved marjoram and salt to taste. Chill. Cook chops over a medium heat until cooked through about 20-30 min. basting 1-2 times with marinade-discard excess. Meanwhile, toss peaches I a bowl with a sprinkle of salt and drizzled oil. Grill them, cut side down, with pork 4-6 min. until they begin to char. On a cutting board bone and slice pork. Serve with sliced peaches and pass the bean salad.

Ham on the Grill: Serves 6
(6) 1 inch ham steaks
4 cups sherry
½ cup EACH melted butter, brown sugar,  Dijon mustard
2  garlic cloves-crushed
1 Tbs. paprika
dash cayenne pepper or hot sauce-optional
Mix all ingredients but the meat. Marinate the ham steaks for at least 2 hr. in the other ingredients; turning and basting every 30-45 min. Grill over medium heat about 10 min. per side, basting frequently. Any unused marinade can be passed on the side.

Cinnamon Plums In Port Wine Sauce: Serves 4- from Raichlen’s Indoor Grills
4 ripe plums
(5) 3 inch cinnamon sticks-1 reserved for the sauce
6 strips lemon zest –each ½ x1 ½ inches-2 reserved for the sauce
Vanilla ice cream or frozen yogurt-for serving
4 mint sprigs –for garnish
Halve and pit the plums. Using a skewer, make a hole I the center of each half large enough to fit the cinnamon stick. Place 2 fruit halves, skin to cut side on each cinnamon stick with a piece of lemon zest between them. Cook plums on a grill preheated to high, until they sizzle, turning and basting once with a bit of sauce, about 3-6 min. depending on the grill. Serve in small bowls on top of ice cream, topped with sauce and garnished with mint sprigs.
Port Sauce-Can be made several days ahead, kept chilled and reheated at serving.
1 cup port wine
2 strips lemon zest-see above ingredients
1 cinnamon stick-see above
2 whole cloves
3 Tbs. sugar
1 ½ tsp. cornstarch
1 Tbs. lemon juice
Dissolve the cornstarch in the lemon juice. Stick a clove in each piece of lemon zest. Boil the first 5 ingredients until slightly reduced and beginning to turn syrupy. Reduce heat to medium, stir in cornstarch mix and stir until sauce thickens 1-2 min. Remove cinnamon and lemon and allow sauce to cool. Serve or store.

EASY MAKE AHEAD SPRING BUFFETS FOR TWO TO TWENTY

Memorial Day and Labor Day are unique among American holidays. Both are Mondays, Memorial Day the last in May and Labor Day the first in September, making them the only holidays which are always three day weekends. Yet neither of these occasions has iconic symbols, involves traditional celebrations or family obligations. In fact, they’re best known for bookending ‘Summer’ more accurately than the calendar.

The old rule of not wearing white, especially shoes, before Memorial Day or after Labor Day may have faded away, but basic seasonal changes still apply. In May, warmer weather makes us crave lighter, casual clothing and increased hours of daylight create the illusion of more time resulting in relaxed schedules. 

Our appetites change with the season too. In warm weather, we want less filling, easily digestible, cool or temperate foods. All these factors combined result in summer meals, whether for the family, or for a group, becoming leisurely, often self-serve or buffet, casual affairs. The dishes, selected for stability in the weather, are frequently prepped ahead, easily presented and perfect for an extended dinner hour.

Memorial Day and the weeks following the holiday, were, pre-pandemic, and, hopefully, will be soon again, known for a cluster of events, graduations, bridal showers, Father’s Day, which like the holiday, are open to individually designed celebrations.  A group of recipes evolved especially for these late spring-early summer occasions and they’re great go-tos for a dinner of any size.

Some, of the recipes are gelees which may seem passé, but they’re still very useful and especially easy to represent as leftovers.  Simply microwave any remaining portion of a gelatin mold for a minute or so, pour it into a smaller size mold, shake or gently stir it to release air and chill. It appears fresh again. 

The pasta recipe is good hot, room temp or chilled at any season. I’ve seen it served at many chefs’ tastings and it’s always been a hit. It’s an ideal menu solution for a luncheon, small gathering or family dinner. It can also act as a second, or side dish, if one of fish or poultry is offered too.

For more substantial dinners, I like to anchor the menu with a cold roast. Turkey or ham are best.  They can be sliced thinner and are easier to cut if place settings aren’t used. Simple presentations are fine, the ham scored and dotted with cloves and a hotel breast just roasted, but for anyone wanting a bit more, I’m including a few recipes below.

Two ‘musts’ for a meal of this sort are: One-a bowl of greens, preferably mixed, with a light vinaigrette whose flavor will blend with others on the table. See the article on type and uses of lettuce April 23, 2020. Two: an appetizing display of bread and/or rolls and/or muffins. The bread should be attractive artisan loaves, Jewish rye, focaccia, challah, the rolls glossy and the muffins flakey. All baked goods should be fresh and of sufficient character that butter or jams aren’t needed.

Depending on whether you decide to use one or both of the vegetable molds, a platter or bowl of spring produce is always acceptable; grape tomatoes, marinated asparagus, pickled cut green beans. (Recipes below.) For more suggestions as to spring vegetable dishes go to April 2, 2020,     June 11, 2020   and March 25, 2021. Additionally, there’s at least one on the subject for each year. Please check the Home Page Panorama and the Archive section. As to condiments, mustard goes with either roast, and my Grandmother’s Mayonnaise, recipe also below, compliments everything.

As to dessert, there’s a recipe below for fresh fruit presentation, so welcome, especially in spring. However, you’ll find far more suggestions than I could include in this post by looking through the panorama on the site’s Home Page, looking through the Table of Contents, focusing on the spring articles on desserts and visiting Easy Spring Party Deserts April 1, 2021,  Making Fancy Desserts with Commercial Ice Cream  Aug. 17, 2017, The American Trifle and Summer Berry Pudding recipes from Traditional Desserts June 18,2020, Puff Pastry  May 24, 2018, Meringues May 16, 2019, and Berry Deserts April 9,2020.

The thing about these recipes is that they are simple to prepare, from available, familiar ingredients. They can all be made at least a day ahead, keep well and leftovers are easily repurposed. In short, they’re shortcuts to guaranteeing a successful meal, be it a family dinner or a party for friends. I’ve served each of them often and know their value, as will you once you’ve tried them.

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RECIPES
Tomato Aspic: Serves 8-10
4 cups tomato juice
¼ cup chopped onion
¼ cup chopped celery leaves
Tb. sugar
¼ tsp. salt
4 whole cloves
1 bay leaf
2 env. unflavored gelatin
3 Tbs. lemon juice
Few drops Worcestershire sauce
1 cup finely chopped celery
Soften gelatin in 1 cup tomato juice. Bring 3 cups tomato juice and net 6 ingredients to a boil, then simmer 5 min. Optionally strain. Add softened gelatin to hot mix and stir to dissolve. Stir in lemon juice and Worcestershire sauce. Chill until beginning to set and stir in celery and pour mixture into a 5-6 cup mold. Chill until firm, unmold and serve.
TIP: Use a ring mold and fill the center with salad greens, chicken or shrimp salad.

Cucumber Mold: Serves 8-10
2 cups chopped, peeled, seeded cucumber
(2) 3 oz. pkg. lime jello
2 cups boiling water
2 Tbs. cider vinegar
¼ tsp. salt
1 cup sour cream
1/2 cup mayonnaise
1/3 cup finely minced onion
Dissolve lime juice in water, stir in vinegar and salt. Chill until almost set, about 45 min. Stir in remaining ingredients. Pour into a mold and chill until set.
TIPS: 1) If using a mold with a decorative top, mix 1-2 Tbs. of the jello with ¼-1/3 cup of sour cream and fill in the design and chill until set before adding the mold mixture.
2) If using a ring mold, fill the center with cottage cheese, chicken, tuna, salmon or shrimp salad.

Creamy Tuna Mold: Serves 8-10
3 envelopes Knox unflavored gelatin – divided
1 cup water – divided into two half cups
1 ½ cups small curd cottage cheese
¼ cup finely diced green bell pepper
2 Tbs. finely diced or grated onion
Salt and pepper
(2) 5 ½ oz. cans chunk white tuna – drained
½ cup finely diced celery
2 Tbs. lemon juice
¾ cup mayonnaise
2 quart solid mold
LAYER I
Soak 1 ½ envelope of gelatin with 2 Tbs. cold water until it expands, then dissolve in remainder of ½ cup water boiling. Mix with the cheese, peppers, onion salt and pepper. Pout into the bottom of the mold and chill.
LAYER II
Repeat the above process with the remainder of the gelatin and water. Mix with celery, lemon juice, mayonnaise, and tuna. Pour into the mold on top of layer I. Chill until firm, several hours or overnight. Unmold be dipping in hot water to the count of 10 and inverting onto a serving plate. Chill again to firm. Cut in slices to serve.

Creamy Salmon Mold: Serves 8-10 (This is a version of the Tuna Mold
3 envelopes Knox unflavored gelatin – divided
1 cup water – divided into two half cups
1 ½ cups small curd cottage cheese
¼ cup finely diced green bell pepper
2 Tbs. finely diced or grated onion
Salt and pepper
(2) 5 oz. frozen salmon fillets – thawed, lightly poached, skinned, if needed, and flaked.
½ cup finely diced celery
1 Tbs. dried dill weed
2 Tbs. lemon juice
¾ cup mayonnaise
2 quart solid mold
LAYER I
Soak 1 ½ envelope of gelatin with 2 Tbs. cold water until it expands, then dissolve in remainder of ½ cup water boiling. Mix with the cheese, peppers, onion salt and pepper. Pout into the bottom of the mold and chill.
LAYER II
Repeat the above process with the remainder of the gelatin and water. Mix with celery, lemon juice, mayonnaise, dill and salmon. Pour into the mold on top of layer I. Chill until firm, several hours or overnight. Unmold be dipping in hot water to the count of 10 and inverting onto a serving plate. Chill again to firm. Cut in slices to serve.

PASTA
Linguini with Ham (or Smoked Turkey): Serve 4
8 oz. linguini
1/2lb. ham or smoked turkey cut in julienne strips
8 oz. cooked, cut green beans
(1) 14 oz. can stewed tomatoes
4 oz. shredded Jack cheese
½ cup grated Parmesan
2 scallions –sliced
2 ¼ oz. sliced black olives
½ cup canola oil
1/4 cup cider vinegar
1 pkg. Good Seasons Spicy Italian salad dressing mix
Cook and cool the pasta. Mix the salad dressing. Toss all the ingredients   together with the cooled pasta and 2/3 cup of the dressing. Freeze or refrigerate. Serve cold, at room temp or heat in the microwave.

MEATS
Turkey-Hotel breast about 6 lb.
General directions-Roast at 325 deg. for 2- 2½ hr. or as package directs, until skin is golden and juices run clear. It’s advisable to put ¼-1/2 inch broth or water in the roasting pan to prevent sticking and to baste occasionally with pan juices.
Variations
Herb Crusted: from 500 3-Ingredient Recipes by Robert and Carol Hildebrand.
Combine 1Tbs. EACH dried rosemary, thyme, tarragon and black pepper and 1 tsp, salt. Using fingers or a butter knife, gently lift skin from meat and spread the herbs over the surface of the meat. Pat skin into place, rub well with butter or oil and roast as above.
Sage Flavored
Substitute 5-7 fresh sage leaves for the herb rub. Well laced they create an attractive presentation.

Ham: Generally cooked at 325 deg. for 15 min. per lb. Bone in, spiral and canned can be used for presentations 1&2, canned is best for #3
1.Ham can be scored, dotted with cloves and baked. A mixture if 1 part cider vinegar to 2 parts molasses is an excellent basting mix, and the addition of pineapple rings centered with cherries, added the last 30 min. is a delightful decoration.
2.Ham with Brandied Peaches: Use the syrup in a 1 qt. jar of brandied peaches as the basting glaze. Serve with the peaches on the platter and any juices on the side.
3. Ham in Croute: Make or buy crust for a two crust pie. Roll out ¼ of the dough (about half of one crust) to a size which will cover the top of the ham. Roll out the remaining dough to dimensions which encase the bottom and sides of the ham. Press the pastry edges together and flute with the fingers. Brush the covered ham with a wash made from 1 lightly beaten egg and 2 Tbs. cream. Any extra dough can be cut into designs and attached to the top with the egg wash. Bake in a hot oven for 30 min. until golden.

VEGETABLES-For more ideas check the posts listed above.
Asparagus with Garlic and Parsley: Serves 4- from 500 3-Ingredient Recipes by Robert and Carol Hildebrand. This is a truly seasonal dish combining 3 spring produce.
1 lb. asparagus
1Tbs. minced garlic
2 Tbs. fresh chopped parsley
4 Tbs. butter
Mix the garlic, butter and parsley and gently melt over low heat-set aside. Trim the asparagus spears and place in a dish suitable to allow them to lay flat in no more than 2 layers. Add 2 Tbs. water and microwave, depending on thickness of stalks, 3-9 min. until tender but crisp. Drain water, plate and roll to cover in butter mixture. Serve at room temp. If making ahead, chill vegetables and butter mix separately, lightly microwave to melt butter and toss.

Marinated Asparagus: Substitute a light vinaigrette for the butter mix. Combine freshly cooked vegetable with dressing. If made ahead chill, then let stand to bring to room temp.

Sweet  Pepper Green Beans: Serves 4-6
1 lb. young green beans
(1)12 oz.jar sweet salad peppers-drained, juice reserved
(1) 2.25 oz. can sliced ripe olives-drained
Check beans for strings and boil in salted water until crisp-tender but still bright green. Drain and pat dry on paper towels.  Toss beans, peppers and olives. If serving hot, add enough reserved juice to moisten (2-3 Tbs.) If serving room temp or cold mix reserved juice with 1-2 Tbs. olive oil to make a dressing and gently toss. 

Pickled Green Beans: Serves 4-6
1 lb. frozen cut green beans
1 bunch scallions-trimmed, white and light green parts thinly sliced on the diagonal
½ cup dressing made of 1 part sugar, 2 parts vinegar,  1 part oil to 2 parts broth or water-or measurements to taste.
Cook and drain beans, combine all ingredients and allow to marinate several hours chilled. Bring to room temp before serving.

Nana’s Home-Made Mayonnaise Dressing:  Really a Boiled Dressing, with an edgier flavor than mayo, this is unaffected by temperature and, having no oil, won’t curdle. It keeps in the refrigerator for months, I always double the recipe because it makes the best Cole Slaw (add celery seeds), is a wonderful spread, is an excellent sauce for vegetables and, in a pinch, a dip.
3Tbs. sugar
½ tsp. dry mustard
1/8 tsp. paprika
1 Tbs. flour
½ tsp. salt
1 Tbs. butter
½ cup water
½ cup vinegar
2 eggs well beaten
Mix dry ingredients. Place in a double boiler with vinegar, water and butter. Cook over medium heat until butter melts. Pour the hot liquid gradually into the eggs, then pour the whole mixture back into the pot and return to the stove. Continue cooking over medium heat until thickened to the point where the spoon can leave a trail across the surface. Allow to cool completely at room temperature then keep refrigerated in tightly sealed glass jars.

DESSERT-This is for those who prefer something light with less sugar. Foe lots of conventional dessert recipes, please check the posts listed above.
Glace Pineapple Cascade: Serves 8-10
1 large pineapple-halved lengthwise including the green leaves
1 qt. strawberries-hulled
1 lb. seedless red grapes
2 medium bananas
! Egg white whipped
Granulated sugar-as needed
Toothpicks
Carve the meat out of the pineapple halves and cut in large dice, discarding the hard core. Cut the bananas in 1/2 -3/4 inch slices. Separate grape clusters from the main stem. Arrange the strawberries and cut fruit attractively in the pineapple shells and drape the grape clusters decoratively as if cascading down. Brush the egg white over the fruit and sprinkle with the sugar as if it were snow. The egg will dry clear and the sugar will glisten like ice. Keep well chilled until ready to serve. Have toothpicks and napkins handy for easy eating.

MOTHER’S DAY 2021

From its designation in 1914, Mother’s Day has focused on a special dinner prepared for, not by, Mom. Large housing developments, built continuously since World War II, expanded and/or created suburbs, brought shopping centers and introduced neighborhood restaurants. People got used to eating ‘out’ and getting Mom, not just away from the kitchen, but from the house for her special dinner was a natural move, creating the busiest day of the restaurant year.

About 2000, things began to change. The fact that most women work away from home, combined with cuisine curiosity, expanded pallets, and general interest in cooking altered our perspective. The day’s ‘treat’ returned to personally fixing something for Mom-if not the dinner itself, then breakfast and lunch or a fancy dessert. (For special dessert ideas see April 1, 2021,     June 18, 2020,   July 30, 2020. and/or consult the Panorama)

2020 left little choice, all celebration were kept at home, but 2021, hopefully, will offer options in ways to enjoy Mother’s Day and to add that personal touch that says;” We appreciate you.” Of course the success of this type venture depends on the kitchen experience and more importantly, the attitude, of those involved. Without proper guidance this can be a disaster and a nightmare for Mother, not a delight. ‘Proper’ means ‘responsible’. However, with good supervision even a kitchen novice can pull off a great dinner if they are serious about doing it, have a bit of patience and can read.

My book, No Stress Recipes for Mother’s Day, supplies a selection of adult pleasing recipes for every meal of the day, modified for easy child participation with monitoring. The inspiration for the book was a request several years ago from two neighborhood children who had heard I was in ‘the cooking business’. They asked if I’d help them make a nice day for their mother, while their father was deployed in the military overseas.

That holiday’s menu was so successful, that their father appealed to me the next year. He had been transferred and the family was moving within days. He asked me to plan a Mother’s Day menu that would give his wife a break, but wouldn’t interrupt their schedule by stopping to go out or require them to unpack any utensils. Menus and recipes for both years are in the book as illustrations of the fact that lovely meals can be made even by children with a little help and a lot of equipment isn’t always necessary.

So if you want to try making a dinner for Mother at home or simply want to add some restaurant quality, simplified recipes to your repertoire and/or get the family involved in making delicious meals here’s your chance. No Stress Recipes for Mother’s Day is the guide you need. Find it on this site’s Bookshelf and Kindle. 

RECIPES IN THIS BOOK

GOOD MORNING

Baked Eggs in a Cloud – – Page 27

Cheese Pocket Biscuit – – Page 3

Eggs Adeline – – Page 26

Eggs Aurora- -Page 3

Eggs Parmesan—Page 4

Fast Fruit Crisp – -Page 4

French Toast – -Page 4

Frittata – – Page 5

Store Purchased Pancakes and Waffles – – Page 5

Turnovers – – Page 5

Toad in Hole – – Page 28

Yogurt & Bananas – – Page 6

HIGH NOON

Most Mothers favor light, healthy lunches, so I’m concentrating on that type of recipe here.

Recipe Listings:

Cheesy Toasted Tuna Sandwiches – -Page 6

Classic Quiche Lorraine – – Page 7

Greek Pita Pockets – -Page 7

Monte Cristo Sandwiches – – Page 8

Orange Banana Salad – – Page 8

Spaghetti Squash Primavera – – Page 8

Spinach Salad – – Page 9

True Deli Style Sandwiches –Page 9

Tuna and Bean Salad – – Page 9

Vegetable Wraps – – Page 10
Waldorf Salad – – Page 10

Zucchini, Onion Bean Salad – – 11

DINNER TIME

Recipe Listings:

Beef Kabobs – – Page 12

Chicken in Orange Sauce- – Page 12

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Chicken with Mustard and Honey – – 13

Chip’s Chuck Roast – – Page 13

Cornish Hens with Wild Rice and Grapes – – 24

Flounder Rolls – – Page 14

Grilled Swordfish Steaks with Melon Salsa – – Page 14

Pork Chops Basil – – Page 15

Pork Loins with Apricot Glaze- -Page 15*

Pork Rosemary – – Page 16*

Salad Nicoise — 17

Salmon with Mustard – – Page 18

Stew on a Grill – -Page 28

*Can also be made with turkey tenderloin whole or sliced

DESSERTS

Recipe Listings:

Cheesecake Bars – – Page 19

Chocolate No-Cook Bars – – Page 19

Easy Angel Berry Cake # 1 – – Page 19

Easy Berry Angel Cake # 2 – – 19

Fruit Pizza – – Page 20

Fruit Rustica – – Page 20

Meringues – – Page 21

Mock Black Forrest Sheet Cake – – Page 22

Pistachio Pie – – 22

Puff Pastry Tower- – Page 23

Wrapper Fruit Cups – – 23

Zebra Cake———23

The Menus for the 2 Mother’s Days are: 

Year 2012

Eggs Adeline

Ham, Tomato& Lettuce on Italian Bread

Cornish Game Hens and Wild Rice

Easy Berry Cake Cake/Berries & Whipped Cream

Year 2013

Toad in the Hole

Family Choice

Stew on the grill

Grilled Pound Cake Slices with Berries

ROASTS FOR SPRING 2021

As spring approaches our natural inclination is to eat lighter. In warmer weather we need less fat and fortifying carbohydrates to sustain us. Of course the prospect of summer around the corner is motivation to cut back on calories and eat less too. The recipe suggestions in Spring Roasts for Easter and Passover, are selected for holidays, occasions or simply dinners at this season.  I’ve written several discussion of this subject specifically on April 5, 2012,   April 21, 2014, March 22, 2015,   March 22, 2018, April 1, 2019,  March 25, 2020 each with different takes on the book and one on brunch options  on March 23,2016. However, this is a real consideration this year because the spring holidays like all others, will be celebrated in smaller groups and menus changed accordingly.

 Spring roasts are smaller, more tender, than the hardy stars of fall and winter feasts. Also, in keeping with the season, spring roasts are treated in a lighter manner and/or presented in a more delicate cut, such as a rack rather than a leg, and are often served au jus rather than with thickened gravy. They are meant to be accompanied by and compliment the fresh, young produce of spring not overpower it.

Foods have changed with the times as well. They aren’t so seasonally specific. For example pork, formerly associated with colder weather is found on menus all year,  offering an economic option. Summer squash and asparagus are available in fall and winter. I deal with this subject in my post on Spring Roasts for March 22, 2018.  Incidentally, that post lists different entrée recipes than this, so you might want to check it out. I quote from it here. 

“Beef is welcome, but in cuts like fillet mignon, London broil and a seasoned brisket. Pork too is acceptable, as loin, tenderloin or the elegant chop display of a crown roast filled with steamed spring vegetables. Lamb is making a comeback as a mature animal because it’s sustainable, but the legs are larger and chops in racks are becoming favorites. Poultry is still popular and turkey has joined the line-up but as a Hotel Breast not a full bird. Ham, cured over the winter has always been popular too.

Spring Roasts does contain recipes for veal, which is still available in specialty butcher shops but recipes for veal, turkey, chicken and pork are interchangeable. There are also lots of recipes for sides and desserts. There are many menu options and available selections cover a wide price range resulting in a huge variety of possible presentations . This book offers suggestions for the complete entrée as well as tips on seasonal upgrades. For example, if you feel comfortable with your own method of roasting, say a chicken, there are ways to perk it up for spring.

1. Rub the roast with oil and sprinkle inside and out with a dried herb of choice
2. Instead of potatoes, roast whole carrots, onions or lightly blanched fennel quarters around the roast. About 40 min. before it’s done, add the vegetables with a bit of canned, condensed broth, baste them a time or two.
3. Forget thickening gravy. Use the rest of the broth to deglaze the roasting pan at the end, adding a little wine or herbs to make a sauce to pass at table.
4. Try one of the easy stuffings below. I suggest the rice because it’s lighter than bread. The first 2 recipes can be made ahead, frozen and thawed for use on the day

In general, for spring meals, I like to go easy on the carbs and serve several vegetable dishes,
including a leafy salad with fruit. If I’m catering to big or growing appetites, muffins, especially fruit ones or focaccia with a flavored topping are great fillers.” 

However, if you prefer stuffing, or want to roll a roast, there are seasonal options for that in Spring Roasts as well. Some examples are below:

RECIPES

Apricot Glazed Cornish Hens

 4 Cornish Hens
1 cup apricot nectar
4 Tbs. apricot jam
1 tsp. butter – melted
Marinate the hens in a plastic bag with the nectar, in the refrigerator for at least 2 hr. turning often. Remove the hens, reserving marinade, and place in a pan breast side up. Bake in a 350 deg. oven basting with marinade often during first 40 min. Mix butter with jam and baste the hens a final time. Bake 20 min. more or until hens are tender. Deglaze pan drippings with a bit of white wine or apple juice and serve with the hens.

Duck with Cherries

(1) 4lb. duckling
2 cups white wine or apple juice
Salt, pepper, powdered ginger –
2 Tbs. flour
(1) 20 oz. can pitted Bing cherries in syrup
Clean the duck, trim the fat and remove the oil gland. Place the duck on a rack in the sink, prick the skin with a fork all over and pour 2-4 cups of boiling water over the duck. This shrinks the skin and helps it crisp. Sprinkle with the seasonings and put the duck, on the rack in a pan into a preheated 450 deg. oven for 15 min. reduce heat to 350 deg. and cook for 20 min. per pound until tender. Baste often with the wine or juice, using all. When duck is done, keep warm. Strain fat from pan drippings. Mix the flour with the drippings and cook until smooth and thickened. Add the cherries with syrup and heat through. Spoon some of the sauce over each portion as served and pass the rest.

Chicken with Herb Butter
6 lb. oven roaster
5 cloves garlic – mashed
1 cup mixed chopped fresh herbs- rosemary, thyme, sage & parsley OR ¼ cup mixed dried herbs
¼ lb. butter softened
Salt and pepper
2 cups water or broth –   more if needed
1 Tbs.cornstarch

Mix herbs, butter and garlic. Gently lift the breast skin on the chicken and spread about ¼ the butter mixture under the skin on each side. Put the chicken in a roasting pan breast side up. Gently dot some of the butter over the top and pour about ¼ cup both in the pan bottom. Put the chicken in a preheated 350 deg. oven and roast 30 min per pound dotting with the remainder of the butter and adding broth to keep the pan drippings fluid during roasting. Don’t baste unless it looks dry. Remove the chicken to a serving plate and tent with foil to keep warm. Mix broth with the pan drippings to equal 2 cups. Whisk in the cornstarch and stir over medium heat until slightly thickened. Serve with chicken.

Chicken with Fruit Stuffing.
6 lb. oven roaster
¼ cup diced onion
¼ cup diced celery
1 large cooking apple like Granny Smith, peeled, cored and in large cubes
1 orange cut in half and segments removed—rind zested and reserved
1/3 cup raisins\
½ tsp. each dried thyme, rosemary and sage
1 egg
6 slices cinnamon raisin bread – lightly toasted and torn in 1 inch pieces OR 6 slices white bread lightly toasted with ½ tsp. cinnamon added to the mix
@ 3 Tbs. orange juice or apple juice – more if needed to just moisten stuffing
Salt and pepper to taste
Chicken broth
1 Tbs. cornstarch

Mix all the ingredients above except the broth and cornstarch, adding only enough fruit juice to moisten. Stuff the chicken and put it in a roasting pan breast side up, with ½ cup broth in the bottom. Cook 30 min. per pound, adding broth to keep pan drippings fluid. When chicken is golden and juices run clear, remove to a serving plate and add enough broth or, optionally, broth and fruit juice to pan to equal 2 cups. Whisk in cornstarch and stir over medium heat until slightly thickened. Serve with roast.

Rack of Lamb: Allow 1 chop per serving
Number 1
2 racks of lamb
½ cup mint jelly
2 Tbs. vinegar
Trim the meat well and place fat side up in a roasting pan. Brush with jelly melted with vinegar and roast 375 deg. 15-20 min per pound. Brush with rest of the jelly mix just before finished. Serve on a platter and divide into servings at table.

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Number 2
2 racks of lamb
½ cup panko- lightly crushed
2 tsp. garlic powder
2 tsp. chopped fresh chives
3 tsp. chopped fresh mint
1 Tbs. lemon juice
1 tsp. lemon zest
Water
4 Tbs. butter
SAUCE
1 Tbs. lemon juice
½ cup white wine
2 Tbs. mint jelly
4 Tbs. butter
Mix the panko and next 6 ingredients in a bowl using just enough water to bind. Trim lamb and press breading into meat, Place bones down in a pan, drizzle with butter and roast 375 deg. for 15-20 min per pound. MAKE SAUCE by deglazing pan with lemon juice and wine, add a bit of water if more liquid is needed. Dissolve first jelly then butter in pan to make sauce. Serve drizzled on plates when carving.

Leg of Lamb with Mint Sauce

5-7lb. leg of lamb
½ cup of mint sauce – a vinegar based sauce, not mint jelly. For recipe see p.28*
¼ cup of cider vinegar
1 cup chicken broth
1 cup beef broth
3Tbs. flour
Trim all the fat from the lamb, rub with the vinegar and place in a roasting pan with ¼ inch of water. Pour about ¼ cup of mint sauce over the lamb and put in a 325deg. oven. Roast 13-15 min. per pound for rare, 16-18 min for medium After 15 min. pour over the other ¼ cup of mint sauce. Baste frequently with drippings, adding water as necessary to maintain the liquid level. Meanwhile, dissolve the flour in 1 cup broth. When meat is done, remove to a plate and keep warm. Use I cup of broth to deglaze pan add to the cup with the flour in a saucepan. Bring to a simmer and stir until thickened. Serve hot with the meat and pass mint jelly on the side.
* Mint Sauce:
Per bunch of fresh mint- I use spearmint;  Cut off the thickest part of the stems and any root tendrils. Wash the leaves well. Place in a stockpot and just cover with apple cider vinegar. Bring to a simmer and add sugar to a sweet-sour taste. Don’t over sweeten. You may use sugar substitute. Cook until stems are soft—about 5-8 min. Cool and blend or process until mint is almost a powder. Pour into glass bottles. Leave to cool completely and screw on tops. I use well cleaned 8oz.salad dressing bottles. Store in a dark place at room temperature.  Keeps for months.

Rub this over the leg of lamb before roasting and add a bit to pan drippings to baste. I make gravy of the pan drippings and 2 beef plus 1 chicken bouillon envelopes and 2 cups water mixed with ¼ cup mint sauce, pan drippings and about 5 Tbs. flour or 2 ½ Tbs. cornstarch.

For broiled lamb chops, or lamb patties, I pour a light covering of mint sauce over them before cooking.

Sauce can also be used for flavoring in Sheppard’s Pie, stews, soups etc.

Excellent over fresh fruit and vegetables.

Pork Loin and Beets: Serves 4- from Bon Appetit.com
¼ cup walnuts
3 Tbs. plus ½ cup olive oil
1 ½ pounds pork tenderloin
Kosher salt
2 medium onions, coarsely chopped
3 medium golden beets, scrubbed, cut into bite-size pieces
Freshly ground black pepper
4 garlic cloves, chopped
2 cups sauerkraut, plus ½ cup brine
1 cup low-sodium chicken broth
½ cup dry white wine
4 Tbs. fresh lemon juice, divided
½ cup finely chopped mint”
½ cup finely chopped parsley
¼ cup finely chopped dried tart apricots
Toast walnuts in a skillet or on a rimmed baking sheet, in a 350 deg. oven, tossing once, until golden brown, 7–10 minutes. Let cool, and chop. Heat 3 Tbs. oil in a large skillet over medium-high. Season pork loin with salt and cook until browned on all sides, 10–15 minutes. Transfer pork to a platter. Add onions and beets to same skillet and cook, stirring often, until onions are slightly translucent and browned, 10–12 minutes; season with salt and pepper. Add garlic, sauerkraut, brine, broth, wine, and 2 Tbsp. lemon juice and bring to a simmer. Cover skillet, reduce heat to low, and cook until beets are fork-tender, 25–30 minutes. Return pork to skillet and push down into liquid. Turn heat up to medium and simmer, uncovered, turning occasionally until instant-read thermometer inserted into the thickest part of loin registers 150 deg., 20–30 minutes. Transfer pork to a cutting board and let rest 5 minutes before slicing.
Meanwhile, mix walnuts, mint, parsley, apricots, remaining 2 Tbs. lemon juice, and remaining ½ cup oil in a small bowl; season with salt and pepper. Spoon beet mixture onto plates and arrange sliced pork on top. Spoon a generous amount of walnut sauce over.

Spinach Stuffed Pork Loin: Serves 6
3 lb. boneless pork loin
(1) 4 oz. can mushroom stems and pieces
½ cup diced shallots
1 garlic clove-minced
2 Tbs. brandy
1 Tbs. butter
(1) 10 oz. box frozen, chopped spinach-thawed
1 Tbs. oil
Salt and pepper to taste
2 cups condensed canned chicken broth + more if needed
¼ cup white wine
Mix the broth and the wine. Butterfly the pork by lengthwise slicing almost through. Open it like a book and make similar slices down each half. Cover with plastic wrap and pound the meat to an even thinness. Sauté the shallots and mushrooms in the butter until golden, remove to a bowl. Add the oil to the pan and toss the spinach over with the garlic, remove to the bowl with the shallots and add seasonings. Save any pan juices and add to the broth mix. Spread the vegetable mixture on the meat to within a about an inch of each edge. Roll the meat around the stuffing, starting with a long side and secure with string. Pour over about ½ cup of broth mix and cook in a 350 deg. oven about 1 hr.45 min. >2 hrs. adding more broth mix as necessary. Deglaze the pan with the rest of the broth mix and pass at table.

Baked, Glazed Ham: For those on restrictive diets, Smoked Turkey can be substituted for the ham. The GLAZE is an old family recipe

1 ham, shank or butt 7-10 lbs.
½ cup molasses
2 Tbs. cider vinegar
@24 whole cloves
2 cups apple juice + more if needed
1 small can pineapple rings
4-5 Candied or Maraschino cherries + equal number of toothpicks
½ cup raisins
Trim all fat from the ham, lightly score the top and dot it with cloves.  Put the ham in a roasting pan with 1 cup of apple juice to prevent sticking, and set it in a 350 deg. oven. After about 20 minutes, or when the scoring opens, baste it with ½ the glaze and add more juice to the pan, if needed. Allowing 15min. per pound, halfway through the cooking, add a bit more juice to the bottom of the pan to deglaze and baste with that, then spoon ½ the remaining glaze over the ham. 30 min. before it’s finished,  open a small can of pineapple slices and, reserving the juice,  place 4 slices on top of the ham, centering each with a cherry on a toothpick, then spoon the remaining glaze over them.
Raisin Sauce

Meanwhile, combine the reserved pineapple juice and enough apple juice to make 2 cups, with 2Tbs. cornstarch and ½ cup raisins. Stirring constantly, I bring the mixture to a boil in a small saucepan until it thickens and clarifies. Add the pan drippings and stir to incorporate. To make a delicious Raisin Sauce!

STUFFINGS –Stuffing with egg tends to puff and rice spills out. An easy way to keep the stuffing in a bird is to flatten a piece of bread with a can or rolling pin to compact it and place it over the cavity opening secured with a couple of poultry pins or skewers.

Apricot and Herb Stuffing: Yield 3 cups-Adapted from Memorable Roasts published by Konemann
1 cup chopped dried apricots
1 onion chopped
1 stalk celery chopped
¾ cup raisins
1 Tbs. dried parsley
¼ tsp. EACH dried sage, thyme, rosemary
About ¼ cup milk*
3 cups fresh breadcrumbs*
1 egg beaten*
Mix all the ingredients adding just enough milk to hold it loosely together and seal in a freezer bag or covered container. To use, thaw and stuff bird, cook as directed.
*Replace these ingredients with 3 cups cooked rice—suggestion brown rice.

Walnut and Ham Stuffing: Yield 3 cups- Adapted from Memorable Roasts published by Konemann
1cup finely chopped ham
½ cup chopped walnuts
½ cup chopped mushrooms
¼ cup chopped parsley
About ¼ cup milk*
2 cups chopped breadcrumbs*
1 egg beaten*
Mix all the ingredients adding just enough milk to hold it loosely together and seal in a freezer bag or covered container. To use, thaw and stuff bird, cook as directed.
*Replace these ingredients with 3 cups cooked rice—suggestion brown rice

Fruit Stuffing for Duck: Yield about 3 cups
2 apples, peeled, cored and diced
½ navel orange sectioned + 1Tbs. slivered orange peel OR (1) 8oz. can mandarin oranges, drained
About ¼ cup orange juice or milk
1/3 cup raisins
1 small onion chopped
1 stalk celery chopped
1 tsp . dried sage
3 slices raisin bread toasted-torn in1 inch pieces
Mix all the ingredients adding just enough liquid to hold it together. Stuff bird and cook as directed.