Recipe: Tally, It looks like you

Tally, It looks like you did not check back. But, in case you do, I have a couple of thoughts to add to Page's ideas.
As a decoration I hope you will have a big sign saying "WE ARE SO PROUD OF YOU". I think it has to be so very tough to be 20 in today's world. Sounds to me like your son is investing in his present and future. Let him know you are proud! And, when you think he understands, tell him AGAIN!
In case you are still looking for some food ideas, here are a few of my favorite recipes:

Coca Cola Basted Ham
Yield: 12 servings

10 lb Ham *
6 c Coca-Cola
1 tb Dry Mustard
2 tb Sharp Prepared Mustard
1 c Brown Sugar, Dark, Packed
2 c Bread Crumbs, Fine, Dry

* Ham should be one of the precooked hams. Not one of the specialty cured
or canned hams. Just the standard bone in ham in the meat counter.
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Preheat oven to 325oF. Place ham, fat side down, in a shallow baking pan.
Pour coke into pan until it is 1/2-inch deep. Bake 2 to 3 hours, or until
ham can be easily pierced with a fork, basting with the Coca-Cola every 15
to 20 minutes. (Center of ham will read 140oF on a meat thermometer when
properly cooked.) Remove ham from the pan and cool. Cut away rind and fat
with a sharp knife. Combine sugar, mustards, bread crumbs, and enough Coke
to form a thick paste. Place ham on roasting rack in pan and pat all over
with the paste. Add remaining coke to the bottom of the pan. Increase the
temperature to 375oF and bake the ham 45 minutes longer, basting every 20
to 15 minutes until sugar-mustard paste has melted to a dark glaze. Let
stand at room temperature 30 minutes before slicing.

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Apricot Chicken Bake

6 Chicken breast halves
1 c Apricot nectar
1/2 ts Ground allspice
1/8 ts Ground ginger
1/4 ts Fresh ground black pepper
1/4 ts Salt
1/3 c Apricot preserves
3 tb Pecans, toasted

Have the chicken breasts skinned and boned. Place
the chicken in an oven-proof pan large enough that the
chicken will not be overlapping.
Combine the next 5 ingredients and pour over the
chicken, turning the chicken to get the marinade over
all parts. Cover tightly and refrigerate overnight or
at least 8 hours.
Remove from refrigerator and let stand for 30
minutes.
Cover tightly with foil and bake in preheated 350
degree oven for 30 minutes. Uncover, drain and discard
liquid from chicken, and keep warm.
Heat apricot preserves and brush over chicken.
Bake, uncovered, 20-30 minutes longer, basting with
preserves another 2 times. Remove to serving platter
and sprinkle with toasted pecans.

Serving Ideas : Serve over rice.

NOTES: Requires eight hours or more to marinate before
baking.
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Apple Country Chicken
1 ts Curry powder
1 lg Golden Delicious apple,
Cored and chopped
1 lg Yellow onion, finely chopped
1 tb Lemon juice
4 oz Mushrooms, sliced
1 ts Chicken bouillon
2 c Apple juice or cider
3 1/2 lb Chicken thigh, skinned
1 tb Flour

Place curry powder in a wide frying pan and stir over medium heat
until slightly darker in color (3-4 minutes). Add apple, yellow
onion, lemon juice, mushrooms, bouillon, and 1 1/2 C. of the apple
juice; bring to a boil.

Rinse chicken and pat dry; add to pan. Reduce heat, cover, and simmer
until meat near bone is no longer pink; cut to test (about 30
minutes). Lift chicken from pan; arrange on a warm platter. Keep warm.

Blend flour and remaining 1/2 C. apple juice. Gradually add to sauce
in pan, stirring; increase heat to high and cook, stirring until
sauce is thickened. Pour over chicken. The sauce also tastes good
poured over baked potato or rice.
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Garlic-Chive Mashed Potatoes
Amount Measure Ingredient -- Preparation Method
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4 1/2 c Yukon Gold or baking potatoes -- peeled and
cubed
6 lg garlic cloves -- peeled
2/3 c 1% milk
1/2 c plain low-fat yogurt
1/2 tsp salt
1/4 c chopped fresh chives
whole chives -- optional
Place cubed potatoes and garlic in large saucepan and cover with water;
bring to a boil. Reduce heat, simmer 15 minutes or until tender; drain
well.
Return potato and garlic to saucepan. Add milk, yogurt and salt; beat
at medium speed of an electric mixer until mixture is smooth. Add
chopped chives and stir well. Garnish with whole chives, if desired.

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Garlic Mashed Potatoes
Amount Measure Ingredient -- Preparation Method
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4 Large Sangre, Red Or Russet Potatoes -- Peeled And Cubed
3 Cloves Garlic -- Peeled And Crushed
3/4 Cup Warm Chiicken Stock
Salt And Pepper
Scrub potatoes and place in heavy, medium saucepot. Add garlic and salt,
cover with cold water. Bring to boil. Cook 15 to 20 minutes until potatoes
are tender when pierced with a fork. Drain potatoes and garlic well. Add
stock and mash together. Stir in butter . Season with salt and pepper.
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PARMESAN BAKED POTATOES
From Judy
Makes 8 servings

6 tablespoons butter or margarine, melted
3 tablespoons grated Parmesan cheese
8 medium unpeeled red potatoes (about 2 3/4 pounds), halved lengthwise

Pour butter into a 13x9x2-inch baking pan. Sprinkle Parmesan cheese over butter. Place potatoes with cut side down over cheese.

Bake, uncovered, at 400 degrees F for 40-45 minutes or until tender.