|Stuffed Bone-In Ham |
1 medium onion, finely chopped
1/2 cup finely chopped celery
2 tablespoons minced fresh parsley
1/2 cup butter or margarine
1/4 cup egg substitute
3/4 cup milk
1 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon salt
6 cups soft bread cubes
1 (12 pound) shank fully cooked bone-in ham
1/2 cup packed brown sugar
1/4 cup orange juice
1/4 cup dark corn syrup
In a large skillet, saute the onion, celery and parsley in butter until vegetables are tender.
In a bowl, combine the egg substitute, milk, sage, thyme and salt. Add bread cubes and
vegetable mixture; toss to combine.
From the cut end of the ham, cut five parallel wedges, about 1-1/2-in. apart, 1/2-in. wide
and 1-1/2-in. deep. Repeat in the opposite direction, making diamond shapes. Spoon stuffing
into slits. Place ham on a rack in a shallow roasting pan. Cover loosely with a foil tent.
Bake at 325 degrees F for 2-1/4 hours.
In a saucepan, combine the glaze ingredients. Cook and stir over medium heat until sugar is
dissolved. Remove foil from ham; drizzle glaze over top. Bake 30-45 minutes longer or until a
meat thermometer reads 140 degrees F. Let stand for 10 minutes before slicing.
|Ultimate Grilled Steak |
1/2 cup A.1. Original Steak Sauce
1/2 cup balsamic vinaigrette Dressing
2 small cloves garlic, minced
1 tsp. dried oregano leaves
2 beef rib-eye steaks (1 lb.)
MIX all ingredients except steaks; reserve 1/4 cup. Pour remaining steak sauce mixture
over steaks in resealable plastic bag; seal bag. Turn over to coat both sides of steak with
sauce. Refrigerate 30 min. to marinate.
HEAT grill to medium-high heat. Remove steak with marinade; discard bag and marinade.
GRILL steak 4 to 5 min. on each side or until done (160°F.) Serve topped with reserved
|Grilled French Onion Burgers |
2 pounds ground beef
1 envelope (about 1 1/2 ounces) onion soup mix
8 ounces French onion dip (1 cup)
1/2 cup plain bread crumbs
1/8 teaspoon pepper
8 slices tomato
8 kaiser rolls, split and toasted
Ketchup, if desired
Pickles, if desired
Heat coals or gas grill for direct heat. Mix beef, soup mix (dry), onion dip, bread crumbs
and pepper. Shape mixture into 8 patties about 3/4 inch thick. 2. Grill patties
uncovered 4 to 6 inches from medium heat 10 to 15 minutes, turning once, until meat
thermometer inserted in center of patties reads 160°F. Place lettuce leaves and tomato
slices on bottom halves of rolls; top with burgers, ketchup and pickles. Top with remaining
|Dr Pepper Tenderloin |
2 lbs. beef fillet (preferably cut from the large end of a whole tenderloin), tied with butcher twine every inch
1 liter Dr Pepper
½ cup soy sauce
Juice of 3 lemons (about 3/4 cup)
1 tbsp. black peppercorns
1 tbsp. coarse salt
3 cloves garlic, crushed
Place the beef in a deep container for marinating. Add 2 cups Dr Pepper and the remaining
ingredients and mix well. Add more Dr Pepper to cover. Seal and refrigerate for at least 5 hours
Preheat an outdoor grill to medium. Place the tenderloin on the grill, reserving the marinade,
and cover the grill (or heat a grill pan over medium heat, add the tenderloin and cover loosely
with foil). Cook, turning occasionally, until the meat registers 130° on a meat thermometer for
medium-rare, about 45 minutes. Transfer to a board to rest for 15 minutes.
Meanwhile, bring the reserved marinade to a boil in a medium saucepan, then lower the heat
and simmer until slightly reduced, 5 minutes. Slice the beef and drizzle with the Dr Pepper sauce.
Don't substitute Diet Dr Pepper; you need the sugar to carmelize.
|Caesar Pockets |
4 cups torn romaine lettuce
6 oz. Smoked Turkey Breast, cut into strips
1/4 cup drained roasted red pepper strips
3 Tbsp. Grated Parmesan Cheese
1/4 cup Caesar Dressing or Ranch Dressing
4 pita breads, warmed, cut in half
TOSS lettuce with turkey, peppers, cheese and dressing.
SPOON into pitas.
|Spooky Eyeball Tacos|
1 lb. ground beef
1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
12 TACO BELL® HOME ORIGINALS® Taco Shells
3/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 can (2-1/4 oz.) sliced pitted ripe olives
MIX meat and seasoning mix. Shape into 36 (1-inch) balls; place in 15x10x1-inch baking pan.
BAKE at 350°F for 15 to 20 minutes or until cooked through. Fill each taco shell with 1 meatball;
drizzle with salsa. Top with 2 meatballs dipped in sour cream. Garnish with olives to make "eyeballs
|Holiday Roast Beef|
1 (5 lb.), 2 to 3 ribs beef prime rib roast
1 Tbsp. black pepper
1 cup Zesty Italian Dressing
1-1/2 cups Mayonnaise
1/4 cup Prepared Horseradish
1/4 cup Honey-Mustard Dressing
1/2 tsp. dried thyme leaves
PLACE meat in large glass dish; sprinkle with pepper. Pour Italian dressing over meat.
Refrigerate 15 min. to marinate, turning occasionally.
HEAT oven to 325°F. Remove meat from marinade; discard marinade. Place meat, fat-side up,
in shallow roasting pan. Bake 2 to 2-1/2 hours or until 150°F, basting occasionally with pan juices.
Remove from oven. Cover with foil; let stand 15 to 20 min. or until medium doneness (160°F).
MEANWHILE, mix 1 cup mayo and horseradish in serving bowl. Mix remaining 1/2 cup mayo,
honey-mustard dressing and thyme in separate serving bowl. Slice meat. Serve with the sauces.
Not a fan of horseradish? Prepare sauce as directed, substituting 2 minced garlic cloves
and 2 Tbsp. chopped fresh parsley for the horseradish.
4 tablespoons unsalted butter, at room temperature
1 tablespoon fresh thyme leaves
Salt and Pepper
One 18-pound turkey—rinsed and patted dry, giblets and neck reserved for another use
1 large onion, quartered
Position a rack in the lower half of the oven and preheat to 400°. Mash the butter, thyme and 1/2 teaspoon
each salt and pepper. Place the turkey in a roasting pan and fold in the wingtips.
Using your fingers, loosen the skin at the neck end. Grasp the skin with one hand and work in your other
hand to loosen the skin down to the thighs and legs.
Spread the butter mixture under the skin, then, working with your hands on top of the skin, spread the butter
evenly all over the meat. Season the bird with salt and pepper.
Place the onion inside the cavity, then tie the legs together using kitchen string.
Roast the turkey until it registers 170° on an instant-read thermometer, about 2 1/2 hours; cover with foil
during the last hour to prevent the skin from browning too quickly. Let rest for 20 minutes before carving.