BAKED WHOLE HAM WITH PINEAPPLE

1 whole ham with bone in

Select ham with the bone in according to the number of guests allowing 1/3 pound of ham per guest. Wash the ham and place in a shallow roasting pan with the fat side up 10 to 15 pound ham insert a meat thermometer so that the tip is in the center of the thickest part of the ham but does not touch the bone or the drippings. Do not cover; bake in oven at 325 degrees. until the thermometer reaches 140. The last 30 minutes take the ham out of oven and remove any skin from top. Score top of ham lightly, cutting uniform diamond shapes. Place a whole cloves in each diamond. ( Also I put a whole pineapple ring every so often with a whole maraschino cherry in center of pineapple held on with a tooth pick through the cherry). Then cover with the pineapple glaze below. Return to the oven for another 30 minutes

Pineapple Glaze:

1 c. dark brown sugar, packed
1 T. cornstarch
1/4 tsp. salt
1 (8 1/2 oz) can crushed pineapple, with syrup
2 tsp. lemon juice
1 tsp. prepared mustard

In a small sauce pan, place the brown sugar, cornstarch, salt. Then stir in the pineapple, lemon juice, and mustard. Cook over medium heat. stirring constantly. until mixture thickens and boils. Boil and stir for 1 minute. Pour over undrained ham. Baste 2 time while finishing the baking process. Remove and place on a platter to server. This is very good eating and attractive in appearance.

BEEF BOURGUIGNON

3 lbs. filet of beef
3-4 T. oil
1/4 lb. bacon diced
2 minced garlic cloves
1 1/2 C. dry red wine
2 C. beef stock
1 T. tomato paste
sprig fresh thyme
1/2 lb. peeled pearl onions
8-10 carrots cut diagonally in 1 inch thick slices
3 T. butter
2 T. flour
1/2 lb. fresh mushrooms sliced

Slice the filet into one inch thick slices. Salt and pepper on both sides. In a large pan with heavy bottom, saute the beef slices in batches with butter until browned (about 3 minutes) on the outside and very rare in the inside. Remove from pan and set aside.

In the same pan, fry the bacon until crisp. Set the bacon aside. Drain all the fat but 2 T. and add the garlic. Cook for 30 seconds.

Add the wine to the pan to deglaze and cook on high heat for about 2 minutes. Add the beef stock, tomato paste, thyme, 1 t. salt and 1/2 t. pepper. Bring to a boil and cook over medium heat 15 minutes. Strain the sauce and return the sauce to the pan. Add the carrots, onions and cook about 20 minutes until vegetables are tender and sauce is reduced.

Mash 2 T. butter and 2 T. flour together and whisk into sauce. Simmer 3 minutes.

Saute the mushrooms in 1 T. butter and 1 T. oil about 10 minutes.

Add the beef slices, mushrooms and bacon to the pan with the vegetables and sauce. Cover and reheat gently for 5-10 minutes. Do not overcook.

Season to taste and serve immediately. Serves 6 to 8.

BIG MAC AND SPECIAL SAUCE

Big Mac Special Sauce:

1/2 cup mayonnaise
2 tablespoons French dressing (this is the key)
4 teaspoons sweet pickle relish
1 tablespoon finely minced white onion
1 teaspoon white vinegar
1 teaspoon sugar
1/8 teaspoon salt

Big Mac:

1 regular sized sesame seed bun
1 regular sized plain bun
2 previously frozen regular beef patties
2 tablespoons Big Mac sauce
2-teaspoons reconstituted onions
1 slice real American cheese
2 hamburger pickle slices
1/4 Cup shredded iceberg lettuce

Discard the crown half of the regular bun, retaining the heel.

Toast all the buns

Cook the two-all-beef-patties just like the regular burgers.

After the bun parts are toasted, put 1 tablespoon of “Mac sauce” on each of the heels (toasted side.)

Add 1/8 cup shredded lettuce to each.

On the true bottom bun, place one thin slice of American cheese on top of the lettuce.

On the extra “heel”, the middle bun, place two pickle slices on top of the lettuce.

Place the patties one at a time on both prepared buns. Stack the middle bun on top of the bottom bun, and put the crown on top.

CROWN ROAST WITH WILD RICE STUFFING

1 tsp. dried thyme 1 tsp. fennel seed, crushe 1 tsp. salt 1/2 tsp. pepper 1 pork crown roast (about 9 lbs.) 1 c. unsweetened apple juice

STUFFING:

2 qts water
2 c. uncooked wild rice
2 tsp. salt, optional
1/2 lb. sliced fresh mushrooms
2 medium onions, chopped
2 T. butter
2 lbs. seasoned bulk pork sausage

OPTIONAL GARNISH: Fresh kale or leaf lettuce

Combine the thyme, fennel, salt and pepper; sprinkle over roast. Place on a rack in a large shallow roasting pan. Cover rib ends with foil. Bake, uncovered, at 350-Degrees for 2-3/4 to 3-1/4 hours or until a meat thermometer reads 160-Degrees, basting occasionally with apple juice.

For stuffing, in a large saucepan, bring the water, rice and salt if desired to a boil. Reduce heat; cover and simmer for 45-60 minutes or until tender.

In a large skillet, saute mushrooms and onions in butter until tender. Transfer to a large bowl. In the same skillet, cook sausage over medium heat until no longer pink; drain. Drain the rice; add rice and sausage to mushroom mixture and stir until blended.

Transfer roast to a serving platter; let stand for 15 minutes. Remove foil. Spoon stuffing into center of roast. Garnish the platter with kale and beets if desired. Cut between ribs to serve. Yield: 15 servings (12 cups stuffing).

COCA COLA PORK CHOPS

8 pork chops (boneless) -- Salt & Pepper -- 1 c. ketchup -- 1 c. Coke -- Brown Sugar

Place pork chops in baking dish; season with salt & pepper to taste. Mix ketchup and Coke; pour over the pork chops. Sprinkle 2 T. brown sugar over each chop. Bake (uncovered) at 350-degrees for 1 hour.

**NOTE: You can substitute Pepsi for this, too.

HONEY BAKED HAM

1 (10-12 lb) uncooked shank portion ham
3 Tbsp dijon mustard
1 c brown sugar
1 tsp cinnamon
1/2 c honey

Trim fat and score in a diamond pattern. This looks nice but also allows the fat to render while cooking. Bake at 325 for 20 minutes per pound until internal temperature is 160.

Meanwhile mix mustard, brown sugar, honey and cinnamon together.

During the last 45 minutes of cooking spread glaze over ham.

Slice into thin slices.

PIZZABURGERS

(One of our Family Favorites! Everyone LOVES these!)

Brown 1 lb. hamburger on high heat. Turn heat to low and add:

1/4 c. tomato paste
1/4 c. tomato sauce
1/2 tsp. salt
1/2 tsp. chili powder
1/4 tsp. garlic powder
3 T. sugar

Cook 5 minutes (covered). Dip off fat with spoon. Put meat sauce on half-buns. SPrinkle parmesan cheese on top; then grated Cheddar cheese. Bake at 425-450-degrees just until cheese melts.

STANDING RIB ROAST / PRIME RIB

1 standing Rib Roast (about 6 lbs.) 2 heads of garlic peeled 1 t. salt

Process the garlic with the salt in the food processor until it forms a paste. Add 3 T. oil and process 30 seconds more. Add 1 t. fresh ground pepper.

Spread the garlic mixture evenly over the roast.

Preheat oven to 450 degrees. Place roast on a rack in a 9 x 12 inch roasting pan. Add 2 C. red wine to the bottom of the pan or a good beef stock. (Use beef stock if you are going to make Yorkshire Pudding)

Roast for 20 minutes at 450 degrees. and then turn oven down to 350°F. Roast 18 minutes per pound for rare or 22 minutes per pound for medium done. Let stand 15 minutes before serving.

STEVE'S FAVORITE MEATLOAF

1 lb. ground chuck
Dash of celery seed
Dash onion salt
1/3 c. milk
1/4 c. dry bread crumbs
1 egg, beaten
1 T. Worcestershire sauce

In large bowl, combine all ingredients. Form into a loaf pan.

Mix 1-1/2 c. brown sugar and 1-1/4 c. ketchup. With the handle of a wooden spoon, poke hold in the meatloaf. Then pour the brown sugar mixture over the top, allowing to run into the holes. Bake at 350-degrees for 50 to 60 minutes.

WORLD'S GREATEST PORK CHOPS

Roll boneless pork chops in flour (on wax paper). Brown slightly in a little oil. Salt & Pepper to taste. Place in baking dish. Cover with 1 can cream of mushroom soup. Pour 1 soup can water over top.

Cover with foil; bake abut 2 hours at 350-degrees. Remove foil; bake for 10 minutes more. This makes its own gravy, so have the mashed potatoes ready!

My Grandparents coking on the beach down in Ft. Lauderdale

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