I did a complete reorganizing on my pantry and came up with a very frugal holiday menu as I am using up items that were already in the pantry (and needed using up quickly due to sell by dates!). I also am receiving a free spiral ham from my grocery store so our Easter dinner this year will be cheep cheep cheep :)
1/2 cup mayonnaise (preferably homemade)
2 teaspoons Dijon mustard
2 teaspoons sweet pickle relish
1 pinch curry powder
1 pinch cayenne
1 pinch sea salt
2 teaspoons chives
After peeling, halve the eggs and scoop out the yolks. Mash the yolks well, then add the remaining ingredients except the chives. Mix well. Taste, adjust the seasonings. Fill the egg halves withe the filling. Can be prepared about 4 hours before serving. Sprinkle with the chives just prior to serving.
1 large oven cooking bag, with tie
1 (20 ounce) can sliced pineapple, juice reserved
1 cup sugar
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon fresh ground nutmeg
1/2 teaspoon paprika
1/4 teaspoon ground ginger
1/3 cup pineapple juice
1/4 cup honey
Place ham, left in plastic covering from company (and netting to make handling easier), into large container. Cover with hot tap water. Let sit for 45 minutes. Empty water and refill with hot tap water for another 45 minutes. This allows the internal temperature of ham to raise before placing in oven. Preheat oven to 250 degrees. Adjust oven rack to lowest position. Remove ham from water and all packaging from company. Be sure to remove plastic disk covering bone. Place ham inside large oven bag making sure that the cut side is at bottom of bag. Gather bag tightly around ham and tie. Place in large roasting pan. Cut 4 small slits in top of bag with knife. Bake ham until internal temperature reaches 100 degrees (approximately 90 minutes or 10 minutes per pound).
During last minutes of ham cooking time, combine sugar, brown sugar, cinnamon, cloves, allspice, nutmeg, paprika, and ginger in small saucepan. Once combined add pineapple juice and honey and cook over medium heat stirring constantly. Remove from heat. Consitency should just allow you to pour. If not, add more pineapple juice. Remove ham from oven. Untie oven bag and roll down sides. Any juices inside bag you will want to keep within bag. Increase heat in oven to 350 degrees. Starting at the bottom cut portion of the ham, hang pineapple slices on ham with toothpicks. Slowly poor 1/4 of glaze over ham. Return to oven for 10 minutes. Repeat twice. You will still have glaze left over for those who may like more glaze with their ham. After final oven glazing, remove ham from oven. Remove pineapple slices (if you wish) to a separate bowl for serving. There will be liquid in the bottom of the bag. My family likes this added to the leftover glaze to pour on individual ham slices and served with individual pineapple slices. Place ham on platter and serve. Pour glaze and ham juices into gravy boat for service.
1 (8 ounce) package shredded sharp cheddar cheese (2cups)
1 (8 ounce) package Velveeta cheese, pasteurized processed cheese, cut up (1 cup)
1/4 cup butter, cut into pieces
3 eggs, slightly beaten
1 (12 ounce) can evaporated milk
1 (10 3/4 ounce) can condensed cheddar cheese soup
1/4 teaspoon seasoning salt
1/4 teaspoon ground pepper (white if you have it)
Let cheeses and butter stand at room temperature. Cook macaroni according to package directions until almost al dente'. Drain macaroni and transfer to a large bowl. Add 1 cup shredded cheese and Velveeta cubes to hot pasta and stir gently til cheeses start to melt. In a medium mixing bowl, whisk the eggs, butter, milk, soup, salt and pepper. Stir this mixture into the cooked macaroni mixture. Transfer half into a 13x9 sprayed baking dish.
Sprinkle with 1/2 cup of shredded cheese. Top with remaining macaroni mixture. Bake covered at 325 degrees for 30 minutes. Uncover. Sprinkle with remaining 1/2 cup of shredded cheese. Return to oven and bake 15 minutes more until cheese is melted and bubbly brown. Let stand 10 minutes before serving to meld flavors.
2 green onions, sliced
1/8 teaspoon dried tarragon leaves
Cook peas to desired doneness (as directed on package). Drain. Meanwhile, melt butter in small saucepan over medium heat. Add onions; cook 2 - 3 minutes or until onions are tender, stirring occasionally. Stir in tarragon. Pour onion-butter mixture over cooked peas; stir to coat
Cool completely before cutting into squares.