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Each Saturday morning, Jean  provides our listeners with a number of recipes on Kitchen Medley.  These recipes are published weekly on this site.  (click here) Selected recipes featured during the month are combined into a single document  and copies are available at the Cub Store in Buffalo, The Marketplace in Annandale and Cokato.  



                                      Kitchen Medley Recipes

December 20, 2014

Peach Ginger Ham

1 (l0 lb) fully-cooked, bone-in ham

1 c peach nectar

2 tsp whole cloves

1 c peach preserves

1/4 tsp ground cinnamon

5 c frozen peach slices

2 Tbs brown mustard

2 tsp minced fresh ginger root

3/4 c packed brown sugar, divided

1 hot cherry pepper, seeded and minced

2 Tbs apple cider vinegar

1 (3 inch) cinnamon stick

Preheat oven to 325 degrees. Use a serrated knife to score the top of the ham in a diamond pattern. Press whole cloves into the ham and place on a roasting rack in a roasting pan. Bake for 1 1/2 to 2 hours in the preheated oven, or until the internal temperature of the ham has reached 140 degrees. Cover with aluminum foil if the ham starts to look dry. While the ham is baking, mix together the cinnamon, mustard and 1/2 cup of packed brown sugar in a cup or small bowl. Set aside. In a saucepan over medium heat, mix together the remaining brown sugar, cider vinegar, peach nectar and peach preserves. Bring to a boil and then stir in the sliced peaches, ginger, cherry pepper and cinnamon stick. Simmer until the peaches are tender and the sauce has thickened, 25-30 minutes. Remove the ham from the oven and brush liberally with the mustard glaze. Increase the oven temperature to 350 degrees and return the ham to the oven, uncovered. Bake for an additional 20-30 minutes or until glaze is bubbly. Allow the ham to rest for 15-20 minutes before carving. Serve with the peach-ginger sauce.

Mushroom and Ham Quiche**

1/2 pkg (of 17.3 oz pkg) frozen puff pastry

1 c shredded mozzarella cheese

sheet, thawed

5 eggs

1 tsp oil

1/3 c reduced fat mayonnaise with olive oil

1/2 lb sliced fresh mushrooms

1/3 c milk

1 c chopped slow cooked ham

1 Tbs finely chopped thyme leaves

Press pastry shell onto the bottom and up the side of a 9-inch pie plate sprayed with cooking spray; trim edge. Heat oil in a large skillet on medium-high heat. Add mushrooms and cook 5-7 minutes or until mushrooms are tender and liquid is cooked off, stirring occasionally. Remove from heat; stir in ham. Spoon into crust; top with cheese. Whisk remaining ingredients until blended; pour over ingredients in crust. Bake 30 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting to serve.

Creamy Ham and Veggie Stew

1 1/2 c water

1 c cubed ham

2 carrots, peeled and cut into 1-inch pcs

1 can (10.75 oz) reduced-sodium cream of

1 c diced, peeled potato (1 medium)

celery soup

1 medium onion, cut into chunks

1/2 cup of processed cheese dip

1 c frozen peas

In a large saucepan, combine the water, carrots, potato and onion. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Add peas and ham. Return to boiling; reduce heat. Cover and cook for 5 minutes more. Stir in soup and cheese dip. Cook and stir until heated. Serve.

Balsamic Maple Glazed Ham

1/4 c balsamic vinaigrette dressing

2 lb parsnips, trimmed, peeled and cut into

1/4 c maple-flavored syrup

1/2 inch wide spears

1 Tbs Grey Poupon Dijon mustard

1 1/2 lb baby carrots

7 lb bone-in, skinless smoked ham

3 Tbs olive oil

Heat oven to 325 degrees. Mix dressing, syrup and mustard. Place ham, fat-side up, in a roasting pan. Diagonally score ham; cover with foil and bake 1 hour. Remove foil and brush ham with 1/3 of the glaze. Bake uncovered, 1 hour or until heated through (140 degrees), brushing with the remaining glaze every 20 minutes. Meanwhile, toss parsnips and carrots with oil in large shallow pan. Add to oven with ham the last 45 minutes of the ham baking time, turning vegetables every time ham is brushed with glaze. Remove ham from oven; transfer to cutting board. Tent with foil; let stand 15 minutes. Meanwhile, increase oven temperature to 425 degrees. Continue to roast vegetables for 15 minutes, turning every 5 minutes. Serve with ham.

December 13, 2014

Oatmeal Chocolate Chip Cookie Bowls

2 1/2 c old fashioned oats

2 tsp vanilla extract

2 Tbs ground flax-meal

1-2 c semi-sweet or dark chocolate chips

1/2 tsp salt


1/3 c real maple syrup or honey

whole milk, coconut milk or yogurt

2 Tbs tahini (or peanut or almond butter)

toasted nuts, chocolate chips, fresh berries,

1/4 c coconut oil or butter

or sliced bananas

1 very ripe banana, mashed well

In a large mixing bowl, mix together the oats, ground flax and salt. In a medium glass bowl, combine the maple syrup and peanut butter. Microwave on high for 1 minute or until the maple syrup is bubbling. Stir to combine the melted nut butter with the maple syrup. Add the coconut oil, mashed banana and vanilla. Mix the wet mixture with the dry oat mixture until completely combined and all the oats are moistened. Cover the mixing bowl and place in the freezer for 10-15 minutes to chill before adding the chocolate chips. Preheat oven to 350 degrees. Grease a 12-cup muffin pan with butter, oil or cooking spray. Remove the dough from the freezer and fold in the chocolate chips. Divide the dough evenly among the 12 muffin cups. Starting in the middle, press down lightly with your fingers to form a bowl. Press from the bottom up to form the dough around the sides of the cups. Bake for 10-15 minutes or until the cookies are lightly golden around the top. Remove from the oven and let cool 5 minutes, then run a butter knife around the edges and carefully remove. All the cups to cool or eat warm. Serve the cups in a bowl and pour some thick milk. Add desired toppings.

Chewy Coconut Cookies**

1 1/4 c all-purpose flour

1/2 c white sugar

1/2 tsp baking soda

1 egg

1/4 tsp salt

1/2 tsp vanilla extract

1/2 c butter

1 1/3 c flaked coconut

1/2 c packed brown sugar

Preheat oven to 350 degrees. Combine the flour, baking soda, and salt; set aside. In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the four mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be spaced about 3 inches apart. Bake for 8-10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.

Cranberry Orange Cookies

1 c butter, softened

1/2 tsp baking soda

1 c white sugar

1/2 tsp salt

1/2 c packed brown sugar

2 c chopped cranberries

1 egg

1/2 c chopped walnuts, optional

1 tsp grated orange zest

1/2 tsp grated orange zest

2 Tbs orange juice

3 tsp orange juice

2 1/2 c all-purpose flour

1 1/2 c confectioners' sugar

Preheat oven to 375 degrees. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and walnuts until evenly distributed. Drop dough by rounded tablespoons onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart. Bake for 12-14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks. In a small bowl mix together the remaining orange zest, orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.

Peanut Butter Middles Cookies**

1 1/2 c all-purpose flour

1/4 c peanut butter

1/2 c unsweetened cocoa powder

1 tsp vanilla extract

1/2 tsp baking soda

1 egg

1/2 c white sugar

3/4 c confectioners' sugar

1/2 c packed brown sugar

3/4 c peanut butter

1/2 c soft margarine

In a small bowl, blend flour, cocoa and baking soda. Mix until well blended. In a large bowl, beat white and brown sugars, margarine and 1/4 cup peanut butter until light and fluffy. Add vanilla and egg, beat. Stir in flour mixture until blended; set aside. FILLING: Combine confectioners' sugar and 3/4 cup peanut butter. Blend well. Roll filling into 30 one-inch balls. For each cookie, with floured hands, shape about a tablespoon of dough around each peanut butter ball, covering completely. Place 2 inches apart on an ungreased cookie sheet. Flatten with a glass dipped in white sugar. Bake at 375 degrees for 7-9 minutes. When cookies are done, they should be set and slightly cracked.

December 6, 2014

Creamy Chicken Casserole

1 c cream of chicken soup

3 c brown rice, cooked

1 soup can milk

1 pkg frozen asparagus, thawed and cut into 1 in pcs

1 tsp dried Italian herbs

1 c Colby Jack cheese, shredded, divided

2 c cooked chicken, cubed

salt and pepper to taste

Preheat oven to 350 degrees. In a large mixing bowl, whisk the soup, milk and herbs together. Add remaining ingredients except 1/4 cup cheese with the soup and stir gently until combined. Spoon the mixture into an oven-proof casserole dish. Sprinkle with the remaining cheese. Bake 25-30 minutes. Let stand for 10-15 minutes before serving.

Sausage Apple Breakfast Casserole**

1 pkg Jimmy Dean maple flavor pork sausage

2 large Granny Smith apples, peeled and chopped

sausage roll

2 Tbs sugar

6 c bread, cubed into 1 in pcs

1 tsp ground cinnamon

10 eggs

2 c shredded cheddar cheese, divided

3 c milk

maple syrup, optional topping

1 tsp vanilla

Brown sausage in a skillet until cooked; drain. In a large bowl, whisk together eggs, milk and vanilla until well blended. In another bowl, mix apples, sugar and cinnamon together until well coated. In a greased 9x13 inch baking pan, place half of the bread cubes followed by half of the sausage, half of the apples, and one cup of the cheese. Repeat layers with remaining ingredients. Pour egg mixture over the layers making sure to evenly coat it all with the egg mixture. Place in refrigerator and refrigerate overnight. In the morning, remove the casserole from the refrigerator and preheat oven to 325 degrees. Bake uncovered for 55-60 minutes or until knife inserted in center comes out clean. Cut into 6-8 pieces and serve, topped with a drizzle of maple syrup if desired.

Cheeseburger Casserole

2 c (6 oz) rotini pasta

1/2 tsp black pepper

2 tsp oil

2 Tbs tomato paste

1 1/2 c onions, finely chopped

1 can (28 oz) diced tomatoes

1 garlic clove, finely chopped

2 Tbs Dijon mustard

1 lb lean ground beef

2 c grated cheddar cheese

3/4 tsp salt

1/4 c dill pickles, finely chopped

Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray. In a large pot of boiling salted water, cook the pasta according to package directions for al dente and drain well. In a large skillet, heat the oil over medium-low heat. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds. Stir in the beef and cook until browned; season with salt and pepper. Stir in the tomato paste, then add the tomatoes and mustard. Let the mixture bubble gently until it is slightly thickened, about 2 minutes. Toss the meat mixture with the pasta and spread it into the prepared dish. Top with cheese and bake until the cheese is melted, about 15 minutes. Sprinkle chopped pickles over the top and serve.

BBQ Chicken/Sweet Potato Casserole**

1 c BBQ sauce

2 cloves garlic, minced

2 (10 oz) cans enchilada sauce

1/2 tsp cumin

1 lb boneless chicken breasts

1/2 c chopped cilantro

2 medium sweet potatoes, cooked and diced

9 (6 inch) corn tortillas

2 tsp olive oil

3/4 c shredded Mexican or Colby Jack cheese

1/2 small red onion, diced

3/4 c shredded mozzarella

Preheat oven to 375 degrees. Whisk BBQ and enchilada sauce together in a large bowl. Place chicken in baking pan coated with nonstick cooking spray and drizzle 1/4 cup of mixed sauce on top. Bake for 20-25 minutes or until juices run clear and chicken is no longer pink. Remove pan from oven and allow chicken to cool for a few minutes. Then, either shred chicken or chop into bite-size pieces. While chicken is cooking, heat olive oil in a large skillet over medium-high heat. Add garlic and cook a few minutes until golden and fragrant. Add red onion and cook until onion is translucent. Turn off heat and immediately add a cup of sauce mixture and diced sweet potatoes. Add shredded chicken, cumin, and cilantro; stir until just combined. Place 1/4 cup sauce mixture in the bottom of a 9-inch baking pan. Dip three corn tortillas in sauce and place on bottom of pan; you may need to cut one tortilla in half to make sure the entire surface is covered. Place 1/2 of chicken and sweet potato mixture on top of tortillas and cover with 1/2 cup cheese and about 1/4 cup of sauce mixture; repeat layers once and top with remaining tortillas, sauce and cheese. Cover with foil and bake for 30-40 minutes or until warmed through and cheese is completely melted. Cool a few minutes, garnish with extra cilantro, then serve with sour cream and avocado, if desired.