Here's the plan for the menu:
Smoked Salmon Dip with crackers (given to me by a friend, I've not made this yet)
- 8 oz. soft cream cheese with chives
- smoked salmon (we purchased a 4 oz. pkg)
- Old Bay seasoning to taste
Party Cheese Ball with crackers
- 2 8 oz. cream cheese
- 8 oz. shredded sharp cheddar cheese
- 1 Tbsp. finely diced onion
- 1 Tbsp. finely chopped green pepper
- 1 Tbsp. finely chopped pimento
- 2 tsp. Worcestershire sauce
- 1 tsp. lemon juice
Ranch Dip with raw veggies
- 1 pint sour cream
- 1 - 2 Tbsp. dry ranch dressing mix (I posted a recipe for a homemade version of this much earlier in the blog)
- Raw veggies: baby carrots, celery sticks, grape tomatoes, broccoli flowerets, cauliflowerets, green pepper strips, etc.
Ham with Orange Honey Glaze
- 8 lbs semi boneless ready to serve ham
- 15 whole cloves
- 2 cups orange juice
- 1 cup white wine
- 1 grated orange, rind of
- 2 tablespoons honey
- 1 teaspoon ginger
- 1 teaspoon dry mustard
- Trim skin and excess fat from ham, leaving about 1/4 inch covering of fat over ham. Insert cloves into fat side of ham; place in roasting pan, fat side up.
- Combine orange juice, wine and orange rind; set 1/2 cup aside and pour remaining mixture over ham. Set roasting pan on top of stove and bring liquid to boil, then place in 325°F oven for 1 1/2 hours, basting occasionally.
- Combine reserved liquid, honey, ginger and mustard; stir until smooth. Pour over ham and bake for 30 minutes, basting occasionally. Makes about 12 servings.
- 2 lb. bag frozen Southern style hash brown potatoes
- 8 oz. shredded cheddar cheese, divided
- 1 pt. sour cream
- 1 can cream of chicken soup
- 1/2 c. finely chopped onion, sauteed in 1/2 c. margarine
- 1 c. crushed potato chips, optional
Green Bean Casserole - from the French's French Fried Onions can
- 4 cups (32 oz.) regular cut green beans, cooked
- 1 can condensed cream of mushroom soup
- 3/4 c. milk
- 1/8 tsp. black pepper
- 1 2.8 oz. can french fried onions, divided
Carrot Pineapple Salad
- 2 c. boiling water
- 2 pkg. orange flavored gelatin
- 1 c. cold water
- 1/4 tsp. salt
- 20 oz. can crushed pineapple, undrained
- 2 c. shredded carrots
My grandmother would make this and leave it in the bowl, but top it with Miracle Whip dressing thinned with milk and sweetened a bit with sugar.
Cranberry Swirl Cheesecake Pie (from All You magazine, November 20, 2009 edition)
- 1 9 inch graham cracker pie crust
- 12 oz. cream cheese, at room temperature
- 2/3 c. sugar
- 1 large egg plus yolk from one large egg, at room temperature
- 6 Tbsp. sour cream, at room temperature
- 1 tsp. vanilla extract
- 1/2 c. whole berry cranberry sauce, pureed and strained (about 5 Tbsp. after straining)
Easy Pumpkin Cheesecake Pie
- 4 ounces cream cheese, softened
- 1 tablespoon milk
- 1 tablespoon sugar
- 2 cups Cool Whip, thawed and divided
- 1 (9 inch) graham cracker pie crust
- 2 cups milk
- 2 (3 1/2 ounce) packages jell-o instant pumpkin spice pudding mix
- Beat cream cheese, 1 tablespoon milk and the sugar in a large bowl with wire whisk until well blended.
- Gently stir in 1 cup of the cool whip.
- Spread onto bottom of crust.
- Pour milk into large bowl.
- Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended.
- Mixture will be thick.
- Spread over cream cheese layer in crust and refrigerate for 4 hours or until set.
- Top with the rest of the cool whip before serving.
.....and a cherry pie, made simply with canned cherry pie filling and pie crust. Yes! I'm cheating!