Page 19 - Florida Sentinel 3-30-18

Recipes
Honey Glazed Ham
Ingredients:
1 (10 pound) fully- cooked, bone-in ham 1 1/4 cups packed dark brown sugar 1/3 cup pineapple juice
1/3 cup honey
1/3 large orange, juiced and zested
2 tablespoons Dijon mustard
1/4 teaspoon ground cloves
Directions: Preheat oven to 325 degrees F (165 degrees C). Place ham in a roasting pan.
In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, and ground cloves. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside.
Bake ham in preheated oven uncovered for 2 hours. Remove ham from oven, and brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.
Coconut Pound Cake
Ingredients:
1 cup butter, softened
1 (8 ounce) package cream cheese, softened
3 cups white sugar
6 eggs
1 teaspoon coconut extract
3 cups all-purpose flour
1/2 teaspoon baking powder
2 cups flaked coconut
Directions: Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
In a large bowl, cream together the butter and cream cheese until well blended. Add
sugar, and beat until light and fluffy. Blend in the eggs one at a time, then stir in the
coconut extract. Mix in flour and baking powder until just mois- tened, then stir in
coconut. Spoon batter into the prepared pan.
Bake for 1 hour and 20 minutes in the preheated oven, until a knife inserted into the
cake comes out clean. Allow the cake to cool in the
pan for 10 minutes before inverting onto a cooling rack.
Ingredients:
1/2 cup butter
1 large onion, chopped 1 (16 ounce) package frozen chopped broccoli 1/3 cup milk
1 (10.75 ounce) can Campbell's(R) Con-
densed Cream of Chicken Soup (Regular or 98% Fat Free)
1 (8 fl oz) jar pasteurized process cheese sauce (like Cheez Whiz(R))
1 1/2 cups cooked regu- lar long-grain white rice
Broccoli Rice Casserole
Directions: Heat the butter in a 10-inch skillet over medium heat. Add the onion and cook until tender-crisp, stirring occasionally.
Stir the broccoli in the skillet and cook until it's tender-crisp, stirring occasionally. Stir in the milk, soup, cheese sauce and rice. Cook and stir until the cheese is melted. Pour the broccoli mixture into a 2-quart shallow baking dish.
Bake at 350 degrees F. for 30 minutes or until the mixture is hot and bubbling.
Sweet And Spicy Green Beans
Ingredients:
3/4 pound fresh green beans, trimmed
2 tablespoons soy sauce
1 clove garlic, minced
1 teaspoon garlic chili sauce 1 teaspoon honey
2 teaspoons canola oil
Directions: Arrange a steamer basket in a pot over boiling water, and steam the green beans 3 to 4 minutes.
In a bowl, mix the soy sauce, garlic, garlic chili sauce, and honey. Heat the canola oil in a skillet over medium heat. Add the green
beans, and fry for 3 to 5 minutes. Pour in the soy sauce mixture. Continue cooking and stirring 2 minutes, or until the liquid is nearly evaporated. Serve immediately.
Candied Carrots
Ingredients:
1 pound carrots, cut into 2 inch pieces
2 tablespoons butter, diced 1/4 cup packed brown sugar 1 pinch salt
1 pinch ground black pepper
Directions: Place carrots in a pot of salted water. Bring watertoaboil,reduceheattoahighsimmerandcookabout 20 to 30 minutes. Do not cook the carrots to a mushy stage!
Drain the carrots, reduce the heat to its lowest possible set- ting and return the carrots to the pan. Stir in butter, brown sugar, salt and pepper. Cook for about 3 to 5 minutes, until sugar is bubbly.
Serve hot!
FRIDAY, MARCH 30, 2018 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 7-B