Friday, February 28, 2014



Deviled Eggs
Dill Dip with Relish Tray
Baked Ham
Boston Market Garlic New Potatoes
Asparagus Bundles
Dinner Rolls
Best Ever Carrot Cake
  • 12 eggs (hardboiled, peeled, cut in half lengthwise)
  • 1 teaspoon of white distilled vinegar
  • ½ cup mayonnaise
  • ⅛ cup sweet relish
  • ¼ cup onions, finely diced
  • 1 drop of Tabasco
  • 1/2 teaspoon of seasoning salt
  • ¼ teaspoon garlic powder
  • Paprika
 Mash up the yolks.  Stir in remaining ingredients except paprika.  Fill or pipe filling into egg white halves.  Sprinkle with paprika and chill 30 minutes.
1 cup mayonnaise
      1 cup sour cream
      1 teaspoon dill weed
       1 teaspoon minced onion
       1 teaspoon parsley
       1 teaspoon seasoning salt
       1 teaspoon Accent seasoning
               1 teaspoon Worcestershire sauce
       1 dash Tabasco sauce 
Mix all ingredients.  Refrigerate for 3 hours.
1 (12 -14 lb) fully cooked bone-in ham      
        whole cloves
       1 (16 ounce) box light brown sugar
       3 tablespoons yellow mustard
       1 (8 ounce) jar maraschino cherries, drained
       1 (12 ounce) ginger ale
      1 (20 ounce) can pineapple rings
   Heat oven to 350 degrees F.  Using a paring knife, score the ham, creating a diamond pattern. Insert cloves into the corners of each diamond. Place the ham on a rack set in a 12 x 15-inch roasting pan. Cover loosely with foil, and bake until ham appears juicy, about 30 minutes.  Place brown sugar and mustard in a medium bowl, and stir to combine. Gradually add ginger ale to brown sugar mixture until a pourable consistency is achieved; you may not need the whole can.  Remove ham from oven and remove foil. Pour brown sugar mixture over ham. Make sure you coat the sides too. Cover ham with foil, return to oven, and cook for 1 hour, basting every 20 minutes.  Remove foil for last 20 minutes.  Remove ham from oven.  Arrange pineapple rings and maraschino cherries in a docorative pattern on ham, securing them with toothpicks.  Baste the fruit. Bake ham until fruit is heated through, 7 to 10 minutes.
8 medium red potatoes
       3 tablespoons butter, melted
       1 tablespoon chopped fresh dill
       2 teaspoons minced garlic  (about 2 cloves)
       1/4 teaspoon salt

 Cut the potatoes in half, cut the halves in half, then cut the quarters in half, so that you have eight wedges from each potato.  Steam the sliced potatoes on a steamer rack over boiling water in a large, covered saucepan for 10 minutes, or until the tip of a knife encounters just a little resistance when stuck into the potatoes.  The potatoes will cook a bit more after they come off the heat, so you want to be sure not to overcook them.  Combine the melted butter, dill, garlic, and salt in a small bowl.  When the potatoes are cooked, dump them into a medium bowl.  Pour the garlic butter over the potatoes, then gently toss the potatoes until they are well-coated.  Be careful not to toss the potatoes too much or they may start to fall apart, and you don't want mashed potatoes.
4 cloves minced garlic
       1 tablespoon chopped fresh parsley
       1/4 cup olive oil
       1 lb fresh asparagus
       1/2 lb raw bacon
       salt and black pepper

   Saute garlic and parsley over low heat, then set aside to steep.  Remove ends from asparagus that are tough. Lay 4 stalks of asparagus in the center of each strip of bacon and sprinkle with salt and pepper.  Drizzle garlic oil over each bundle.  Wrap bacon around the stalks and secure with a toothpick.  Place asparagus bundles on baking sheet and bake at 400° for 20 minutes or until asparagus is tender and bacon is crisp.
1 cup water (110 degrees F)
       2 packages yeast (Do not use the quick rising in this recipe)
       1/2 cup butter, melted
       1/2 cup sugar
       3 eggs
       1 teaspoon salt
       4 1/4 cups flour

   Combine water and yeast in lg bowl; let stand for 5 minutes.  With wooden spoon, stir in butter, sugar, eggs and salt.  Add flour, 1 cup at a time and beat in as much as you can.  (you will probably be able to use all the flour) Cover and refrigerate for at least 2 hours, or up to 3 days.  Grease a 13x9 baking pan.  Turn dough out onto floured surface.  Divide into 24 equal pieces.  Roll each piece into a smooth round ball.  Place in rows in prepared pan.  Cover and let rise for 1 hour; until doubled.  Heat oven to 375*.  Bake until golden brown, about 17 minutes
       2 cups all-purpose flour
       2 teaspoons baking soda
       1 teaspoon baking powder
       1 teaspoon salt
       2 teaspoons ground cinnamon
       1 3/4 cups white sugar
       1 cup vegetable oil       
3 eggs
       1 teaspoon vanilla extract
      2 cups shredded carrots
      1 cup flaked coconut
      1 cup chopped walnuts
      1 (8 ounce) can crushed pineapple, drained

       1 (8 ounce) package cream cheese, softened
       1/4 cup  butter, softened
      2 cups  icing sugar

   Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.  Mix flour, baking soda, baking powder, salt and cinnamon; make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth.  Stir in carrots, coconut, walnuts and pineapple. Pour into 9x13 inch pan and bake for about 45 minutes. Don't panic, the center will sink a little.     4 Allow to cool; when cool, ice the cake.
   To make the frosting: Cream the butter and cream cheese until smooth; add the icing sugar and beat until creamy.

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