Pineapple Sauce For Baked Ham

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Preparation Time: 15 mins.
Number of Servings: serves 10-12

Ingredients:

1 cup white sugar
2 eggs (slightly beaten)
2/3 cups white vinegar
3 dessert spoons powdered mustard (DO NOT substitute wet mustard)
1 small can crushed pineapple
2 level tbsp. cornstarch


Directions: Drain juice from pineapple and save. Set aside pineapple. Mix cornstarch, sugar, and mustard in saucepan. Add vinegar, pineapple juice and beaten eggs. Whisk to stir and cook on medium heat till it boils. Remove from heat and let completely cool, then stir in pineapple. [note:] This sauce is not a glaze for ham, but a side sauce such as cranberry with turkey. It is a traditional sauce in our family and very good. Enjoy!

Silky Lite Salad Dressing

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Preparation Time: 15 minutes
Number of Servings: 6
Calories Per Servings: 42

Ingredients:

3 tablespoons Unsweetened Natural Yogurt
2 tablespoons Light Sour Cream
1 tablespoon Dijon Mustard
1 tablespoon Lemon Juice


Directions: Combine all ingredients together in a bowl and mix thoroughly. Cover with cling-film and refrigerate for 1 hour. Can be used on any vegetable, poultry or fish based salad where normal mayonnaise would be used. Serve using the same portion size as normal mayonnaise.

Venison Teriyaki

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Number of Servings: 4

Ingredients:

2 pounds venison
1/3 cup grated onion
2 Tbsp. sugar
1 clove garlic, minced
1/2 cup soy sauce
1/4 cup water
1 tsp. ground ginger

Directions: Prepare venison to serve in one of the following ways: bite size pieces, steak or finger steaks. Blend all the ingredients thoroughtly and marinate meat for 2-4 hours. Grill or broil to desire degree of doneness. Baste ocassionally with marinade. The bite size pieces cook quickly so be carefull. .

Gormet Marinara Sauce

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Preparation Time: 15 min.
Number of Servings: 3 1/2 cups

Ingredients:

2 tbs. extra virgin olive oil
1/4 medium onion, diced (about 3 tbs.)
3 cloves chopped garlic
3 1/2 cups whole peeled canned tomatoes in puree (about one 28 oz. can roughly chopped)
1 sprig fresh thyme
1sprig fresh basil
2 tsp kosher salt
freshly ground black pepper


Directions: 1. Heat the oil in medium sauce pan over medium heat. 2. Saute the onion and garlic, stirring until lightly brown ( about 3 min.) 3. Add the tomatoe and the herb sprigs and bring to a boil. 4. Lower the heat and simmer covered for 10 min. 5. Remove and discard the herb sprigs. 6. Stir in the salt and season with pepper to taste. 7. Use immediately, or store in the refrigerator for up to 3 days (can also be frozen for up to 2 months)

Riverboat Barbecue Sauce

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Preparation Time: 20 mins.
Number of Servings: 1 1/3 cups

Ingredients:

1/2 cup maple syrup
1/2 cup ketchup
1/4 cup orange juice
1 TBSP dried minced onion
1 TBSP steak sauce
1 TBSP white vinegar
1 tsp. grated orange peel
1 tsp. prepared mustard
1/2 tsp. worcestershire sauce
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. hot pepper sauce
3 whole cloves


Directions: In small saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 mins. or till flavors are blended. Remove from heat. Discard cloves. Cool.

Cocktail Sauce

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Preparation Time: 1 minute
Number of Servings: 1 1/4 cups
Calories Per Servings: unknown

Ingredients:

3/4 cup catsup
4 tbs lemon juice
2 tbs horseradish
2 tsp worchestershire sauce
6 drops hot sauce
salt to taste


Directions: Stir all ingredients together. Enjoy! You may add more horseradish if you like it hotter.

Ginger Lime Sauce

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Preparation Time: 15 minutes
Number of Servings: depends

Ingredients:

Soy sauce 4tbs
Brown sugar 2tbs
Ginger fresh or ground 2tbs
ground chilis 2tsp
garlic fresh 2tsp
white vinegar 1tsp
lime juice 1tsp
pepper black ground 1tsp
onion powder 1/2 tsp
corn starch 1tsp-2tsp for desired thickness
water 2 tbs or less to achieve thickness


Directions: Put all ingredients in a glass container and refrigerate overnight. should last 2-3 weeks. Double and add baslamic vinegar (feta if you like) for a salad dressing. Great chicken dip. Great chicken marinade.

Creamy Pineapple Salad

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Number of Servings: 8-10

Ingredients:

1 (20oz.) can crushed pineapple water
1(3oz.) pkg. lemon flavor gelatin
1 cup heavy cream
1/4 cup sugar
1 cup cottage cheese


Directions: Drain pienapple, reserving the juice in a small saucepan. Set pineapple aside. Add enough water to juice t make 1-1/3 cups;bring to boil. Place gelatin in a bowl; add boiling water and stir to dissolve. Cool until slightly thickened. In a mixing bowl, whip the cream gradually beating in sugr, Fold into the gelatin mixture. Stir in pineapple and cottage cheese; blend well. Pour into a 1-1/2 quart serving bowl. Chill at least 3 hours or overnight.

COLE SLAW

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Ingredients:

4 cup grated cabbage
1/4 tsp. salt
4 Tbsp. sugar
2 Tbsp. vinegar
1/2 cup salad dressing
1 tsp. celery seed


Directions: Mix all ingredients together, chill before serving.

Sea shell salad

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Ingredients:

4 stalks chopped celery
4 hard boiled eggs cut up
2 carrots chopped
1 lb. cooked sea shells
1 pint Miracle Whip
1 cup sugar
1/6 cup vinegar
3 teaspoons mustard


Directions: Mix together Miracle Whip,sugar,vinegar,and mustard. Then add to all the other ingredients.