Christmas Dinner menu

   I didn't take pictures of dinner but this is the menu.

Country Cured Ham with apricot glaze

Pearl onions and peas in cream sauce

Green bean casserole
stuffing with dried cherries and or cranberries

whipped yams with Irish cream liqueur

Georgia Biscuits 

pears in raspberry sauce over ice cream

  Ham Glaze

    1 jar Dijon mustard with whole seeds 

    2 cups apricot jam 

    1/2 cup dry sherry 

    Preheat the oven to 275 degrees. Line a baking pan with foil. Put the ham on the foil, fat side

    up.Wrap well with another piece of foil.  Heat through, brush on glaze and allow to cook on.

    

Pearl onions and Peas

1 1/2 C.. Pearl onions

1 3/4 C. peas

1 C. milk

1 Tbs. cornstarch

1 Tbs. butte

1/4 tsp. salt

1/4 tsp. pepper

Prepare vegetables: shell and wash peas, pearl onions, combine  in large sauce pan and cover with water, boil 10 minutes. Drain, add milk, cornstarch, butter, salt and pepper.  Bring to boil, stirring constantly until thickened. Add peas and onions, toss to coat. Serve.

Baileys Yams 

4 lbs Yams

1/2 stick butter

1/4 cup honey

1 cup Bailey's Irish Cream

Tbs ground nutmeg

Tbs ground cinnamon

1/8 c brown sugar

cup of mini marshmallows

Peel and dice yams and place in boiling water until yams are soft. Strian yams (remove excess water) and place in mixing bowl. Whip yams, adding Bailey's, brown sugar, cinnamon, nutmeg, butter and honey. When yams mixture is light and fluffy, add contents into shallow 13 x 9 pan. Spread marshmallow aroundand broil in the oven for a few minutes until marshmallows start to turn brown.

stuffing,,, use stuffing mix

saute onion, celery, mushrooms in butter until soft.  Add liquid (chicken stock) in amount called for with stuffing mix, add dried cherries and craisins.  Cook to reconstitued, add stuffing mix. Add more liquid if needed. set aside to absorb liquid, fluff and serve.

Georgia Touch of Grace biscuits. 10 biscuits light and fluffy

Cream is the KEY to flaky biscuits. This recipe makes a feather light biscuit.

Non-stick cooking spray

2 C. Southern self-rising flour (Or 1 1/2 C national self rising flour plus 1/2 C Wondra

-or 1/2 C. cake flour- plus 1/2 tsp. baking powder

1/8 tsp baking soda

1/2 tsp. salt

1/4C. sugar

4 Tbs. shortening

2/3 C. heavy cream or whipping cream

approximately 1 C. buttermilk, or until dough resembles cottage cheese

1 C. bleached all purpose flour for shaping

2 Tbs. melted butter

1. pre heat oven to 425ºF. and spray 8 or 9-inch round cake pan with non stick spray

2. Combine the self rising flour, salt and sugar in a small mixing bowl. With fingers or pastry cutter, work shortening into flour until there are no lumps larger than a large pea.

3. Stir in the cream and buttermilk and let stand 2 or 3 minutes. This dough is so wet that you can not shape it in the usual manner. It will look like cottage cheese. (YOU do NOT want it to be stiff enough to shape)

4. Pour the cup of all purpose flour onto a plate or pie tin. flour your hands OR spray a 2-inch ice cream scoop with non stick spray and gather a biscuit sized lump of dough and place it the flour. Roll to coat. shake off excess flour. The dough is so soft it will not hold it's shape so place them tightly side by side so they will rise up, not out as they bake. Continue until all dough is used up. 

5. Bake just above the center of the oven until lightly browned. Bake until lightly browned, about 15 to 20 minutes, then brush with melted butter. Cool 1 or 2 minutes in the pan, then dump them out, cut them apart, split and butter while hot. Eat!

Note: you do not want to make a biscuit with self rising flour that you can shape because the outside of the biscuit will likely be bitter from the leavening used.

Pears and ice cream

4 ripe pears, cut bite size peices

Large ziploc bag

1C. honey

1 tsp vanilla

1/2 tsp. cinnamon

4 tbsp. seedless raspberry preserves, heated

Vanilla ice cream

MIx honey, vanilla extract and cinnamon with peaches in plastic bag

and  refrigerate overnight. Serve over vanilla ice cream.