Featured Cookbook

ORDER/INFO

SAMPLE RECIPES:

1. Jeweled Buffet Ham

2. Harry’s Chicken Vesuvio

3. Filling Station's Sour Cream Coffee Cake

Book Description

Gwen and Barbara, authors and editors of more than sixty-five best-selling cookbooks, including the Best of the Best State Cookbook Series and Recipe Hall of Fame Cookbook Collection, have traveled thousands of miles and evaluated hundreds of thousands of recipes in the course of their search from the Best recipes from the Best Cookbooks from every state in the U.S.A.

... (more)

Best of the Best from America: Preserving Our Food Heritage One State at a Time

Authors: by Gwen McKee and Barbara Moseley

Date:

ISBN: 1893062716

Publisher: Quail Ridge Press

Hardcover

ORDER/INFO

Servings: 10-12

• 1 (8-ounce) can whole-berry cranberry sauce

• 1 (8-ounce) can jellied cranberry sauce

• 1 (8 1/4-ounce) can crushed pineapple, drained

• 1 (11-ounce) can Mandarin orange segments, drained

• 1/2 cup orange juice

• 1 teaspoon seasoned salt

• 1/2 teaspoon garlic powder

• 2 to 4 dashes Tabasco

• 1 (5- to 6-pound) fully cooked ham

1. Combine all ingredients except ham in a medium saucepan. Cook over low heat 15—20 minutes, stirring occasionally. May be refrigerated several days and reheated.

2. Have butcher slice ham into 1/4-inch slices and tie in original shape.

3. Preheat oven to 350 degrees F.

4. Place ham in a shallow roasting pan.

5. Bake one hour. Remove from oven. Pour off juices.

6. Spoon enough fruit mixture over ham to coat well, mounding fruit generously on the top. Return ham to oven.

7. Bake uncovered 30 minutes; baste occasionally with remaining fruit mixture.

8. Place ham on serving platter. Cut and carefully remove strings. Serve any remaining fruit mixture with ham slices, if desired.

More Sample Recipes From This Cookbook:

1. Jeweled Buffet Ham

2. Harry’s Chicken Vesuvio

3. Filling Station's Sour Cream Coffee Cake

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