INGREDIENTS: 8 lb. fully cooked ham, 2 Tbs. orange juice, 1 c. honey, ¼ tsp. cinnamon, ¼ tsp. ground cloves
DIRECTIONS: In a small bowl, combine orange juice, honey, cinnamon and cloves; mix well and set aside. Place ham on rack in shallow roasting pan. Roast in 325 degree oven for 1-1/2 to 2 hours or until meat thermometer registers 135 to 140 degrees, basting with the honey glaze during the last 45 minutes.
INGREDIENTS: 1-1/2 c. boiling water, 1 (8-serving size) lime Jell-O, 1 (8 oz.) can crushed pineapple in juice-undrained, 1 c. lowfat cottage cheese, 1 (8 oz.) pkg. cream cheese-softened, 1 c. thawed Cool Whip, ½ c. chopped walnuts, ¼ c. chopped maraschino cherries
DIRECTIONS: Stir boiling water into Jell-o in a large bowl, stirring about 2 minutes until completely dissolved. Stir in pineapple. Refrigerate 1-1/4 hrs until slightly thickened. Stir cottage cheese into cream cheese in separate bowl until well blended. Gently stir in whipped topping until smooth. Beat into slightly thickened gelatin with wire whisk until well blended. stir in walnuts and cherries. Pour into 6-cup mold sprayed with nonstick cooking spray. Refrigerate 4 hours or until firm. Unmold. Surround with lettuce leaves, if desired.
INGREDIENTS: 1 large bag baby spinach leaves, 1/3 sliced red onion, sugared pecans, dried craisins, fresh strawberries Dressing: 1 c. mayo, ½ c. sugar, ½ c. raspberry jam, 1/3 c. raspberry vinegar, ¼ c. cherry, strawberry or black raspberry jam, 1 tsp. poppy seed.
DIRECTIONS: Blend dressing together and serve with spinach salad ingredients.
INGREDIENTS: 1 large head cauliflower (about 6 c.), ¼ c. butter-divided, ½ c. diced onion, 1-1/2 c. shredded Cheddar cheese, 1 c. sour cream, ¼ tsp. salt, ½ c. dried bread crumbs
DIRECTIONS: Break cauliflower into sections. Cook for 10 minutes in boiling salted water. Drain. Combine cauliflower with 2 Tbs. butter and onion, cheese, our cream and salt. Spoon into 1-1/2 qt. casserole. Melt remaining butter and toss with bread crumbs. Sprinkle over the cauliflower mixture. Bake in preheated 350 degree oven for 30 minutes.
INGREDIENTS: ¾ c. graham cracker crumbs, ¼ c. finely chopped walnuts, 1 Tbs. firmly packed brown sugar, 2 Tbs. butter-melted, 1 container (6 oz.) cream-style cottage cheese, 2 (8 oz.) pkgs. cream cheese-at room temperature, 1-1/4 c. sugar, ½ tsp. grated lemon peel, 1 Tbs. lemon juice, 1 tsp. vanilla, pinch salt, 4 large eggs at room temperature, 1 (6 oz.) container sour cream, 2 (10 oz. each) pkgs. frozen strawberries in light syrup-thawed, 1 pint strawberries-thinly sliced, strawberries, blueberries, raspberries for garnish, lemon peel for garnish
DIRECTIONS: Make crust: Heat oven to 350 degrees. Butter 8-inch springform pan. Combine crumbs, walnuts, butter and brown sugar in small bowl until crumbs are evenly moistened. Pat evenly over bottom of prepared pan. Bake 10 minutes. Cool on wire rack. Keep oven on. Tightly cover outside bottom and sides of springform pan with heavy duty foil. MAKE FILLING: Puree cottage cheese in food processor or blender until smooth. Beat cottage cheese in large bowl until light and fluffy, about two minutes. Gradually beat in sugar until completely smooth, 3 minutes. Reduce speed to medium; best in lemon peel, lemon juice, vanilla. Add eggs one at a time beating just until blended. Beat in sour cream just until blended. Pour filling over crust in pan; place in large roasting pan. Place pan on oven rack. Pour enough water into roasting pan to come 1 inch up side of springform pan. Bake 1 hour 15 minutes, until the center is just set. Remove cheesecake from hot water. Cool completely in pan on wire rack. Cover and refrigerate overnight. Just before serving, run knife around edge of pan and remove springform ring. Serve with Strawberry sauce. Garnish with berries, if desired. Makes 12 servings. Strawberry Sauce: Puree strawberries in syrup in food processor or blender until smooth. Transfer to bowl and stir in sliced strawberries.