Raisin Sauce (Ham Glaze)

Ingredients:

1 cup raisins
1 3/4 cup water
1/3 cup brown sugar
1 1/2 tablespoon cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon dry mustard
1/4 teaspoon salt
1 tablespoon vinegar

Directions:

Boil raisins in water for 5 minutes. Add sugar mixed with cornstarch, spices, mustard and salt.            

Cook, stirring until thickened. Blend in the vinegar.      

Brush 1/2 cup on ham during last hour of baking.

Serve hot on sliced ham.

CDKitchen®

Original Green Bean Casserole

INGREDIENTS:

1 (10 3/4 ounce) can condensed cream of mushroom soup  *(2 cans)
3/4 - cup milk *(1 cup)
1 teaspoon soy sauce *(2 tsps.)
1/8 - teaspoon ground black pepper *(1/4 tsp.)
2 (9 ounce) packages frozen cut green beans, thawed and drained or 2 (14 1/2 ounce) cans cut green beans, drained
*(8 cups cooked cut green beans)
1 - 1/3 cups French's French fried onions, divided *(1 can - 6 oz. French's French Fried Onions - 2- 2/3 cups)

Serves 6.

(*) = 12 servings

DIRECTIONS:

Preheat oven to 350°F.   Combine soup, milk, soy sauce and ground pepper in 1-1/2-quart casserole; stir until well blended. Stir in beans and 2/3 cup French Fried Onions.

Bake, uncovered, 30 minutes or until hot. Stir; sprinkle with remaining 2/3 cup onions.

Bake 5 minutes or until onions are golden.

Microwave Directions:

Prepare green bean mixture as above in 1-1/2-quart microwave-safe casserole.

Cook, covered, on HIGH 8 to 10 minutes or until heated through. Stir beans halfway through cooking time. Top with remaining French Fried Onions; cook, uncovered, 1 minute. Let stand 5 minutes.


**Tip: You may substitute 2 cans (14 1/2 oz. each) cut green beans, drained or 4 cups fresh, cooked cut green beans.

Maggi Beef Stew

Ingredients:

1 1/2 lb. boneless beef stew meat
2 cups water
2 small onions, chopped
1 can (14.5 oz.) whole tomatoes, drained and quartered
2 cloves garlic, chopped
2 to 3 tablespoons MAGGI Granulated Beef Ribs Flavor Bouillon
1 bay leaf
1/2 poblano chile, chopped
1/2 red bell pepper, chopped
2 medium carrots, sliced
2 medium potatoes, cubed
Hot cooked rice

Directions:

PLACE beef, water, onions, tomatoes, garlic, bouillon and bay leaf in large saucepan. Bring to a boil over medium-high heat; reduce heat to medium-low.                  

Cover; cook for 50 to 60 minutes or until beef is fork tender. Add chile, bell pepper, carrots and potatoes; cover.

Cook for an additional 15 to 20 minutes or until sauce has thickened and vegetables are tender.


Remove bay leaf.            

Serve with rice.

cooksrecipes.com

Simple Chicken and Rice Soup

Recipe Ingredients:

1 (2 1/2 to 3-pound) whole chicken, cut-up
1 tablespoon salt
4 carrots, peeled and chopped
6 celery ribs, chopped
1 onion, chopped
1 garlic clove, crushed
1 cup uncooked rice

Cooking Directions:

Place cut-up chicken in a large kettle and cover with water. Add salt and bring to a boil. Reduce the heat then skim of foam.

Add chopped carrots, chopped celery ribs, chopped onion, and crushed garlic clove. Cover and cook until the chicken is tender, about 20 minutes.

Remove the chicken and discard the skin and bones; set chicken aside.

Add rice and cook until tender, about 15 minutes.
Add chicken and serve.

Makes 4 servings.

cooksrecipes.com

Seasoned Fish or Seafood Breading

Ingredients:


¾cup Indian Head Yellow Corn Meal
½ cup all-purpose flour
1 ½ teaspoon salt
¼ teaspoon ground red pepper
½ teaspoon ground black pepper
¼ teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground cumin
(For spicier seafood, add ½ teaspoon red and ¼ teaspoon of chili powder)

Instructions:

Pan Fried or Deep Fried Fish:

Combine all ingredients in a bowl. Dip fish fillets in water and then place them in the breading mixture, turning several times to coat the fish.

Pour about ¼” of vegetable oil in a large skillet and heat on medium. Fry coated fish 2-3 minutes per side or until fish flakes easily with a fork. If deep frying, fry fish at 350 degrees for 4-6 minutes.

Oven-Fried Fish:

Preheat oven to 400 degrees. Pour just enough oil into a shallow pan to cover the bottom. Coat fish fillets as directed above and place in pan, turning to coat both sides with oil. Bake for 10-20 minutes, turning the fish when half done. Baking time will depend on the thickness of the fish.

Classic Old Bay Crab Cakes

INGREDIENTS:

1 slice bread, dried and crusts removed
1⁄8 cup milk
1⁄2 tablespoon mayonnaise
1⁄2 tablespoon Worcestershire sauce
1⁄2 tablespoon parsley flakes
1⁄2 tablespoon baking powder
1⁄8 teaspoon Old Bay Seasoning
1⁄8 teaspoon salt
1⁄2 tablespoon lemon juice
1 egg, beaten
1⁄2 lb fresh crabmeat
2 tablespoons butter


DIRECTIONS:

Break bread into small pieces and moisten with milk. Add remaining ingredients. Shape into patties.

Refrigerate the patties 30 minutes to help keep them together when frying.

Fry until golden-brown on both sides.

FOOD.COM

The Best Ever Waffles

INGREDIENTS:


1 1⁄3 cups flour
4 teaspoons baking powder
1⁄2 teaspoon salt
2 teaspoons sugar
2 eggs, separated
1⁄2 cup butter, melted
1 3⁄4 cups milk


DIRECTIONS:

In a large mixing bowl, whisk together all dry ingredients.
Separate the eggs, adding the yolks to the dry ingredient mixture, and placing the whites in a small mixing bowl.
Beat whites until moderately stiff; set aside.

Add milk and melted butter to dry ingredient mixture and blend.

Fold stiff egg whites into mixture.

Ladle mixture into hot waffle iron and bake.

Food.com