Confirmation: The Recipes

There’s been no posting of late because I’ve been busily preparing for the brunch I hosted today after Swim Chick’s confirmation service as well as visiting with my parents and grandmother who were in for the occasion and attending a Leadership Retreat for Junior League on Friday night and Saturday morning.

If I do say so myself, the brunch was a success. Adventure Guy’s mom and step-dad joined us as did his sister and her family. My parents and Adventure Guy’s parents get along well and enjoy visiting with one another, and the kids all enjoyed having their younger cousins around to play with (my niece is five and nephew almost one).

The nice thing about the meal today is that everything except the salad was prepared last night. All I did today was bake the casseroles and make the salad and dressing. Here are the recipes. Enjoy!

Baked Ham with Bourbon Glaze
1 c. honey
1/2 c. molasses
1/2 c. bourbon
1/4 c. orange juice
2 Tbs. Dijon mustard
1 6-8 lb. smoked ham half

Microwave honey and molasses for 1 minute. Whisk to blend. Whisk in bourbon, orange juice, and mustard. Remove skin and excess fat from ham, and place ham on a rack in roasting pan. Bake at 325 degrees on lower oven rack for 1 1/2 hours or until a meat thermometer registers 140 degrees, basting occasionally with honey mixture. Bring remaining glaze to a boil in a small saucepan. Remove from heat and serve with sliced ham.

Cheesy Potatoes
2 lb. frozen hash browns, thawed
1/2 c. melted butter
1/4 c. chopped onion
1 can cream of chicken soup
1 pt. sour cream
10 oz. graded sharp cheddar cheese
paprika

Completely thaw hash browns. Combine with all remaining ingredients and pour into 3 quart baking dish. Sprinkle with paprika. Bake 1 1/2 hours at 350 degrees.

Mandarin Orange Salad
1 head iceberg lettuce
2 heads romaine lettuce
1 small purple onion, sliced thin
8 oz. mandarin oranges, drained
2 1/2 oz. sliced almonds, toasted

Dressing:
1 c. vegetable oil
1/2 c. tarragon vinegar
1 Tbs. sugar
1 tsp. tarragon
1/2 tsp. Dijon mustard
1/2 tsp. salt
1/3 tsp. white pepper

Layer all salad ingredients in salad bowl. For dressing, combine all ingredients in blender and process 3o seconds.

Crunchy Brunch Egg Casserole
2 c. plain croutons
4 oz. Cheddar cheese, shredded
4 eggs, slightly beaten
2 c. milk
1/2 tsp. salt
1/2 tsp. mustard powder
1/4 tsp. onion powder
1/4 tsp. pepper
Bacon, crumbled (optional)

In bottom of greased 9 x 13 dish combine croutons and cheese. Mix remaining ingredients except for bacon and pour over crouton mixture. If using bacon, add to top. Bake at 325 degrees for 50-60 minutes. May be prepared several hours in advance or overnight.

Blueberry and Almond Cottage Bread
2 c. flour
1 Tbs. baking powder
1/4 tsp. salt
3/4 c. sugar
2 eggs
1/4 c. butter, melted and cooled
1 c. milk
1 tsp. almond extract
1/2 slivered almonds
1 1/2 c. fresh or frozen blueberries, drained

Mix the flour, baking powder, salt and sugar in a bowl. Beat the eggs with the butter, milk and almond extract in a bowl. Make a well in the center of the flour mixture and add the egg mixture and the almonds, stirring just until mixed. Fold in the blueberries.

Pour into a greased and floured 5 x 9-inch bread pan. Bake at 350 degrees for 1 hour or until golden brown and a tester inserted in the center comes our clean; the top of the bread will crack. Cool on wire rack for 10 minutes. Loosen from the edges of the pan and remove to a wire rack to cool completely.

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9 Comments

Filed under Kids, Recipes

9 responses to “Confirmation: The Recipes

  1. Alto2

    The recipes sound yummy. I might even try them, except for the ham. Can you use that glaze on another kind of meat?

  2. LSM

    I don’t see any reason you couldn’t use it on another meat. I could see it working with a brisket.

    I liked how it turned out on the ham, but this dish was responsible for my saying to my rather straight-laced mother, “Don’t let me forget to go to the liquor store for bourbon today,” not a conversation I ever expected to have with her!

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