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Easter Glazed Ham - 3 Variations

4 lb Full cooked boneless ham - up to 6 pounds

1 c Plum jam
1 tb Cornstarch
1/4 ts Five spice powder
1/8 ts Ground red pepper
2 tb Soy sauce
1 tb Vinegar

1 c Maple syrup
1 c Orange marmalade
1 tb Butter or margarine
1/2 c Pecans -- chopped, toasted

12 oz Cranberry juice concentrate - thawed
3 tb Dijon style mustard
2 tb Brown sugar
2 tb Lemon juice
4 ts Cornstarch
1/4 ts Ground cloves


Place ham on a rack in a shallow baking pan. If desired, use a paring knife to score top of ham in a diamond pattern, making cuts 1/4" deep. Insert a meat thermometer. Bake in 325~ oven for 1-1/4 to 2-1/2 hours or until meat thermometer registers 140~ and ham is heated through. During the last 15 minutes of baking, brush ham with one of the following glazes. Heat any remaining glaze and serve with the ham. Makes 16-24 servings.

FIVE SPICE PLUM GLAZE: In a small saucepan combine plum jam, cornstarch, five spice powder and ground red pepper. Stir in soy sauce and vinegar. Cook and stir till bubbly. Cook and stir 2 minutes more. Makes about 1 cup.

MAPLE PECAN GLAZE: In a small saucepan, combine maple syrup and orange marmalade. Heat until bubbly. Whisk in butter till smooth. Stir in pecans. Makes 2 cups.

CRANBERRY GLAZE: In a small saucepan combine all ingredients. Cook and stir mixture till thickened and bubbly. Cook and stir 2 minutes more. Makes 1-3/4 cups.

Chicken Meatloaf

1 lb ground chicken
2 eggs
1 cup breadcrumbs
3 tbs salsa
2 tbs low fat ranch salad dressing
1 celery rib, chopped finely
2 medium mushrooms, chopped finely
1 tsp minced garlic
pepper to taste


Preheat oven to 350 degrees F.

In large bowl, mix together all ingredients. Transfer to 8x4 inch loaf pan.

Bake for 1-1/2 hours or until a meat thermometer inserted in center of loaf reads 160 degrees F. Let stand 5 minutes before slicing.

Serves 8.

Irish Stew

1 tbsp vegetable oil
1-1/2 pounds lean boneless lamb, cut into 1-1/2-inch squares 1/2-inch thick (or boneless chuck)
1 medium onion, chopped
3 cups low sodium chicken broth
1/2 teaspoon dried thyme, crumbled
1 bay leaf
6 whole new red potatoes (5 ounces each)
15 ounces small onions, peeled
1 cup Irish ale or beer
1 teaspoon salt
2 tbsp cornstarch
Chopped parsley
6 slices Italian bread (1 ounce each), optional


In a large heavy saucepan, heat 1/2 of the oil. Add 1/2 of the lamb or beef and cook until well browned on one side, 5-7 minutes. Stir and cook 1 minute longer; remove meat and set aside. Add the remaining oil, the lamb (or beef) and the chopped onion to the pan and cook until browned, about 8-10 minutes. Return the first batch of meat to the pan.

Add broth and bring to a boil over medium heat. Add thyme and bay leaf; lower heat to low, and simmer for 1 hour.

Add potatoes, onions, ale and salt. Cover and simmer until potatoes are tender, 30 to 40 minutes.

To thicken stew, add cornstarch to 1/4 cup cold water in a small bowl; stir until smooth. Add to simmering stew; stir gently until thickened. Garnish with parsley; serve with bread.

Yield: 6 servings

Nutritional information per serving:
With bread:

  • Calories: 409
  • Protein: 29 g
  • Fat: 9 grams
  • Sodium: 644 mg
Without bread:
  • Calories: 332
  • Protein: 27 g
  • Fat: 8 grams
  • Sodium: 478 mg

Sunday Brunch Casserole

1 1/2 lb hash browns, frozen
1 med onion, chopped
1 lb bacon or sausage
3 eggs, beaten
2 oz Velveeta, cubed
2 oz cheddar, shredded
1 can cream of potato soup
salt and pepper


Cook the hash browns with the onion till crisp.
Fry the meat. Mix in a 13 X 9 pan. Add the cheeses,
soup, beaten eggs, salt and pepper. Bake at 350 for 30 to 50 minutes.

Sweet-Sour Barbecued Ribs

6 lb Back Ribs; Cut in small serving pieces
1 1/4 c Ketchup
3/4 c Water
1/4 c Honey
2 tb Worcestershire Sauce
4 ts Lemon Juice
1 sm Onion
1/2 ts Salt
1/2 ts Pepper


Mix together the ketchup, water, honey, worcestershire sauce, lemon juice, onion, salt, and pepper. Cook sauce for about 10 minutes, stirring occasionally. Cook ribs for one hour over medium-hot grill or grill pan, turning occasionally. Brush ribs with sauce.
Turn and cook for 20 to 30 minutes longer.

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