PREPARING JOLLY OLE ST NICK HAM

Jolly Ole St Nick Ham

Ingredients:

1 (5 pound) fully-cooked, bone-in ham

1/2 cup apricot preserves

1 tablespoon Dijon mustard

1/2 cup packed light brown sugar

1 cup of water

1 cup of orange juice

Instructions:

Preheat oven to 325 degrees.  Blend together apricot preserves and Dijon mustard in a mixing bowl.  Score the ham with shallow criss cross cuts.  Spread preserves mixture over the whole ham.  Gently pat brown sugar over the top of the preserve mixture. Mix water and orange juice together in a bowl.  In a large roasting pan pour orange juice and water in bottom.  Place the ham on a roasting rack in roasting pan.  Bake approximately 1 1/2 hours or until ham is heated thoroughly. You may need to add a 1/2 to 1 cup of the orange juice/water to the pan as your ham cooks and the liquid evaporates. 

20 Minute Tuna Casserole

Ingredients:

8 ounces of rotini pasta

2 cans of cream of mushroom soup

12 ounces of white albacore tuna in water

3 cups of shredded white cheddar cheese

1 cup of bread crumbs

Directions:

Preheat the oven to 325 degrees. Prepare pasta according to the box directions. While it's boiling, mix together the soup, tuna, and 2 cups of cheese. Drain pasta and pour into a 9" x 13" baking dish. Add the tuna mixture and blend with the pasta. Cover with the rest of the cheese and top with the breadcrumbs. Slide into the oven and bake for 20 minutes. Serve with buttery crackers.

Yuletide Breakfast In a Package

Ingredients:

1 pound bulk pork sausage, cooked and crumbled

1 cup shredded Swiss cheese

1 cup shredded Cheddar cheese

2 (9 inch) unbaked pastry shells

6 eggs, lightly beaten

1 cup milk

1/2 cup chopped onion

1/3 cup chopped sweet red pepper

1/3 cup chopped green pepper

Instructions:

Preheat oven to 350 degrees. Place cooked crumbled sausage in a large mixing bowl. Fold in both cheeses.  Place one pie shell in a pie plate.  Place half the sausage mixture in the pie shell. Place the other pie shell in a pie plate.  Pour rest of the sausage mixture in the shell.   Whisk eggs, milk, onion and both peppers in a separate bowl, making sure eggs are blended in well.  Pour half the egg mixture over the first pie shell and mixture.  Pour the rest of the egg mixture over the other pie shell.  Bake one hour or until knife inserted in the middle comes out clean.  Let stand 10 minutes before cutting and serving.