RECIPES:

 

 

Pumpkin Pie Roast Turkey Peppermint Ice Cream Cake Eggnog Snow Flakes Panettone Bread Pudding Brandied Mango Bread Pudding Carrot-Orange Dip Ham Tacos

Traditional Desserts Add A Fitting Finish To Thanksgiving Feasts

(NAPSI)—One thing most people are thankful for each Thanksgiving is a variety of desserts including pumpkin and pecan pies.

Pumpkin pie dates back to at least 1621, when Native Americans introduced the crop to the early American settlers of Plymouth. Hollowed-out shells were probably mixed with milk, honey and spices and then baked in hot ashes, as the early colonists did not have ovens.

Tradition says the French were introduced to pecans by Native Americans and invented pecan pie soon after settling in New Orleans, but no recipes have been found that date before 1925. Karo knows from its history that the popular corn syrup version of pecan pie was a 1930s “discovery.”

Karo syrup has long been an essential ingredient in classic pecan and pumpkin pies. Typically, light corn syrup is used when a delicately sweet flavor is desired, such as in fruit sauces and jams.

With its more robust flavor and color, dark Karo syrup is ideal for many baked goods. Karo corn syrups used in baking contain 0 grams of high-fructose corn syrup. Both varieties are gluten-free. Here are two crowd-pleasing recipes for your Thanksgiving feast:

Classic Karo Pumpkin Pie with Cinnamon and Spiced Whipped Cream

Prep time: 10 minutes
Cook time: 55 to 65 minutes
Cool time: 2 hours
Yield: 8 servings

Classic Pumpkin Pie:

Ingredients:

  • ½ cup sugar

  • ½ teaspoon salt

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground ginger

  • 1/8 teaspoon ground cloves

  • 2 eggs

  • ½ cup Karo Dark (preferred) or Light Corn Syrup

  • 1 can (15 or 16 ounces) pumpkin

  • 1 can (12 fluid ounces) evaporated milk

  • 1 (9- to 9.5-inch) unbaked deep-dish piecrust

Spiced Whipped Cream:

Ingredients:

  • 1 cup whipping cream

  • 2 tablespoons brown sugar

  • ½ teaspoon vanilla extract

  • ¼ teaspoon ground cinnamon

  • Dash ground nutmeg

  • Preheat oven to 425° F.

Directions:

For pie: Mix sugar, salt, cinnamon, ginger and cloves together in a large bowl. Add eggs and beat slightly. Add corn syrup, pumpkin and evaporated milk; blend well.

Pour filling carefully into piecrust. Do not overfill crust. The amount of filling prepared may exceed the capacity of a 9-inch piecrust.

Bake for 15 minutes; reduce oven temperature to 350° F and continue baking for 40 to 50 minutes, or until knife inserted in center of pie comes out clean. Cool on wire rack for 2 hours before serving.

For whipped cream: Pour cream into medium-sized bowl. Beat cream 3 to 4 minutes until soft peaks begin to form. Gradually add brown sugar, being careful not to overbeat. Fold in vanilla, cinnamon and nutmeg.

Classic Pecan Pie

Prep time: 5 minutes
Cook time: 60 to 70 minutes
Chill time: 2 hours
Yield: 8 servings

Ingredients:

  • 1 cup Karo Light or Dark Corn Syrup

  • 3 eggs

  • 1 cup sugar

  • 2 tablespoons butter, melted

  • 1 teaspoon vanilla extract

  • 11/2 cups (6 ounces) pecans

  • 1 (9-inch) unbaked or frozen* deep-dish piecrust

Directions:

Preheat oven to 350° F.

Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into piecrust.

Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.

*To use prepared frozen piecrust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.

Recipe Tips: Pie is done when center reaches 200° F. Tap center surface of pie lightly—It should spring back when done. For easy cleanup, spray pie pan with cooking spray before placing piecrust in pan. If piecrust is overbrowning, cover edges with foil.

For more recipes and information, visit www.karosyrup.com.

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Simplify The Holiday Season With These Tips

(NAPSI)—Have the holidays become more stressful than joyful? Want to simplify the season and actually have the time and energy to enjoy the holidays? It’s time to stop the insanity and get back to holiday basics. The experts at Grocery Outlet Bargain Market can help you stay focused on what’s really important this season with tips to prevent you from overstressing and overspending. You can save time, money and trouble and still celebrate in style. Here are hints that can help:

• Get ready. Inventory your supplies early on. Get wrapping paper, tape, ribbons, stamps, boxes and pantry staples (such as sugar and flour) well in advance of the holidays. You may find discounted items when you’re not rushed.

• Revisit family traditions. Think about holidays past. Which activities were most worth the effort? Focus on what makes you and your family happy and eliminate what doesn’t.

• Don’t overcommit. You don’t need to say “yes” to every invitation. Save room in your schedule for things that might pop up.

• Keep it simple. Don’t overdo the table settings and decorations. Your guests will enjoy themselves just as much even without a complicated, expensive centerpiece.

• Focus on gifts from the heart. Give gifts that show your love-not the size of your wallet. Grandparents will likely value a photo album or a framed piece of children’s art far more than expensive presents.

• Shop strategically. Sometimes, the places that save you the most money might surprise you. Extreme discount retailer Grocery Outlet, which purchases overstocks and closeouts directly from brand-name manufacturers, also sells body care products, toys, decorations and kitchen supplies-at prices up to half off retail.

Seven Tips for the Big Holiday Meal

  1. Make it potluck. Ask your guests to contribute an appetizer, side or dessert. Ask visiting relatives to make breakfast, so you can focus on the turkey.

  2. Plan your menu and stick to your list. You’ll save money.

  3. Quality over quantity. You don’t need seven vegetable sides and six pies. Keep it simple.

  4. Prep ahead. Chop, measure and prepare as much as possible before the big holiday meal.

  5. Fake it. Not everything needs to be made from scratch. Delicious cookies, desserts and candy can be bought premade.

  6. Organize your grocery list by department to save time at the store.

  7. Shop your own cupboards first to see what you already have.

Consider Grocery Outlet’s $3 Holiday Menu—it can feed a family of six for less than $20.

$3 Holiday Menu-Cost Per Serving

  • Traditional Roast Turkey $0.85

  • Pan Gravy $0.10

  • Apple and Sausage Stuffing $0.73

  • Mashed Potatoes $0.32

  • Cranberries $0.11

  • Apple Cider Carrots $0.24

  • Rolls $0.12

  • Pie $0.50

Total $2.97

Holiday Roast Turkey

$.85 per serving Serves 10−12

Ingredients:

  • 1 fresh turkey (16 to 18 lbs), giblets removed, turkey brought to room temperature (no more than 2 hours)

  • 1 stick butter, softened

  • Salt and Pepper

  • 1 Tbsp. dried parsley

  • 1 Tbsp. dried sage

  • 5 cups stuffing

Directions:

Preheat oven to 425° F, with rack in lower third. Pat the turkey dry with paper towels. Place on a rack set in large roasting pan. Blend 4 Tbsp. butter with 2 tsp. salt and dried herbs; season with pepper. Loosen skin of turkey and spread mixture under skin all over, reaching as far back as possible. Rub skin of turkey with remaining 4 Tbsp. butter. Sprinkle with 1 tsp. salt; season with pepper. Loosely stuff body cavity with 4¾ cups stuffing, and neck cavity with ¼ cup. Tie drumsticks together loosely with kitchen twine. Fold neck skin under body and secure with toothpicks. Tuck wing tips under wings. Roast turkey 30 minutes. Baste turkey, reduce oven temperature to 350° F. Continue to roast (basting every 20 minutes with pan juices) until a thermometer inserted into a thigh registers 180° F and stuffing registers 165° F, 3−3½ hours. If skin darkens too quickly during roasting, tent with foil. Let turkey rest 30 minutes before carving. Leave juices in roasting pan to make gravy.

For the complete $3 holiday menu, recipes, shopping list and money-saving tips, visit www.groceryoutlet.com/holidays.

 

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For Easy Holiday Fun—Have An Open House

(NAPSI)—The holiday open house-a laid-back party at which guests of all ages come and go as they please over the course of an afternoon or evening—can be a great way to bring folks together with a minimum of fuss. Here are some hints on how to make it fun for guests of all ages:

  • Get the word out early. Be aware of people’s busy holiday schedules and send your invitations three to four weeks in advance.

  • Lighten up inside and outside. Twinkling lights are not only an inexpensive way to decorate, but really set the atmosphere for a fun party environment. Simple white Christmas lights strung outside your door as well as throughout the house can give your party that fancy glow.

  • To help with crowd control, push back sofas and large furniture to your walls. Place fragile trinkets in a safe place. Set up folding chairs for extra seating. Separate drinks and food so guests won’t crowd one room of the house. Spread out the food and allow enough walking room to let the party flow.

  • Feature a kids-only craft station manned by a neighborhood teen. And have the pint-size guests decorate the Peppermint Ice Cream Ornaments for the party.

  • Keep the food simple and easy for guests to eat as they mix and mingle. Consider cut veggies with an assortment of dips. Set out dishes of such treats as spiced pecans and mini holiday cookies throughout the house. Foods that can be prepared ahead of time let you enjoy the party, too.

  • Make delicious desserts such as these festive treats. Their peppermint flavor helps create more holiday cheer.

For more holiday ice cream dessert ideas and recipes, visitwww.icecream.com.

Peppermint Ice Cream Drum Cake

Makes 8−10 servings

Ingredients:

  • 1 chocolate cake layer, 8- or 9-inch round by 1½ inches tall, baked in a springform pan with removable sides

  • 1 carton Dreyer’s/Edy’s® Slow-Churned® Light Peppermint Ice Cream

  • 1 carton (16 oz.) purchased vanilla frosting

  • 24 thin candy canes or sugar sticks

  • 12 glacé (candied) cherries

  • Chocolate decorating icing

  • 2 long pretzel rods

  • 2 large marshmallows

  • Red or green sugar crystals

Directions:

Freeze cake in pan for 30 minutes to firm top. Spread ice cream in an even layer to the top edge of pan. Freeze several hours until ice cream is firm. Remove sides of pan. Frost sides of cake and a 1-inch border around cake top. Return to freezer if ice cream softens. Squeeze decorating icing in a crisscross pattern on top. Press sugar sticks diagonally around sides (if using candy canes, remove bent tips). Place cherries around top of cake. Freeze several hours or overnight before serving. Dampen top and sides of marshmallows with water. Roll in sugar crystals. Insert pretzel sticks to make “drumsticks.” Place on top of cake before serving. Note: Prepare a chocolate cake mix, making two cakes and reserving one cake for another use.

Peppermint Ice Cream Ornaments

Makes 12

  • 24 chocolate wafer cookies or chocolate-frosted shortbreads

  • 1 carton Dreyer’s/Edy’s Slow-Churned Light Peppermint Ice Cream

  • Cookie decorating icing, sugar crystals and candies

Decorate tops of 12 cookies. Let dry thoroughly. Place a scoop of peppermint ice cream on an unfrosted cookie; flatten and smooth edges of ice cream with a table knife. Top with a frosted cookie. Place in a covered container and freeze. Repeat with remaining cookies and ice cream. Freeze for up to 3 days.

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Enjoy Bite-Sized Treats For The Holidays

(NAPSI)—The holiday season wouldn’t be complete without the opportunity to enjoy a variety of sweet treats—made either from old family recipes or new ones.

One of the challenges of enjoying holiday sweet treats is that it’s easy to overindulge. This holiday season, bakers can create bite-sized treats that provide a dash of darling and a twist of tradition.

The Land O’Lakes holiday brochure contains five holiday sweets: Double Chocolate Cinnamon Mini Cupcakes, Reindeer Munchies, Eggnog Snowflakes, Red Pepper Asiago Gougère Cheese Bites and Mini Chocolate Whoopie Pies with Salted Caramel Filling. There is also a gluten-free version of the holiday recipe brochure available this holiday season.

“Holidays are the perfect time to combine a little indulgence with family traditions,” said Becky Wahlund, director of their Test Kitchen. “With these new recipes, we make it easy for holiday bakers to create smaller treats that pack an amazing buttery flavor.”

Here’s a new twist on a holiday favorite:

Eggnog Snowflakes

Mini eggnog-flavored cutouts. Decorate to resemble snowflakes for a beautiful holiday cookie.

Preparation time: 1 hour
Total time: 3 hours, 30 minutes

Cookie:

  • 1 cup LAND O LAKES® Butter, softened

  • 1 cup sugar

  • 1 LAND O LAKES® All-Natural Egg

  • 2 tablespoons whipping cream or milk

  • 1 teaspoon rum extract

  • 1 teaspoon vanilla

  • 21/2 cups all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • ¼ teaspoon ground cinnamon

  • ¼ teaspoon ground nutmeg

Glaze:

  • ½ cup powdered sugar

  • 2 teaspoons LAND O LAKES® Butter, softened

  • 2 teaspoons light corn syrup

  • ¼ teaspoon rum extract

  • 3 to 5 tablespoons water

  • Decorator sugars, dragées or frosting, as desired

Directions:

  • Combine 1 cup butter and sugar in large bowl; beat at medium speed until creamy. Add egg, whipping cream, 1 teaspoon rum extract and vanilla; continue beating until well mixed. Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed.

  • Divide dough in half. Shape each half into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate until firm (2 to 3 hours).

  • Heat oven to 375°F. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to ¼-inch thickness. Cut with 21/4-inch snowflake shaped cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned. Remove to wire cooling rack. Cool completely.

  • Combine powdered sugar, 2 teaspoons butter, corn syrup and ¼ teaspoon rum extract in small bowl. Beat at medium speed, adding enough water for desired glazing consistency.

  • Place wire cooling rack with cookies over waxed paper. Brush glaze over cookies; decorate as desired. Let stand until set.

Makes 6 dozen cookies

©2011 Land O’Lakes, Inc.

To download a copy of either the regular or gluten-free version of the Land O’Lakes holiday brochure, visit www.landolakes.com.

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A Traditional Favorite Returns

(NAPSI)—With the holiday season, a favorite treat is returning—panettone.

Enjoyed for centuries as a holiday staple in Italy, panettone—a moist, sweet specialty cake—has recently become widely available in the United States.

With its subtle sweetness and light texture, panettone is more versatile than traditional cakes. It can be enjoyed on its own or topped with ice cream or powdered sugar. It also pairs well with dessert wines or champagne for an after-dinner treat, or coffee or hot chocolate in the morning.

The Story of Panettone

While there are various versions of the origin of panettone, all of them take place in northern Italy, near Milan. One story centers around a baker’s helper named Toni, who accidentally knocked raisins into a bowl of bread dough and then tried to remedy the situation by adding more dried fruit, sugar, butter and eggs. He baked it and gave it to his employer, who hailed the new creation and named it “pane di Toni” (Toni’s bread, in Italian). In another legend, Toni the baker is deeply in love and concocts the recipe to win the respect of his beloved’s father. In reality, the recipe developed from the Romans, who made a bread enriched with fruit similar to panettone.

In addition to being served to friends and family throughout the holiday season, panettone also makes a great hostess gift—a creative alternative to flowers or wine.

Panettone works well in recipes, as well—it makes delicious French toast, bread pudding and even stuffing.

Panettone Bread Pudding

Ingredients:

  • 6 oz. Bauducco Panettone, thinly sliced (about 8 slices)

  • 2 cups whole milk

  • ¾ cup sugar

  • 1 cup heavy cream

  • ¼ cup rum

  • ¼ cup Marsala wine

  • 3 eggs

  • 2 tsp. grated orange zest

  • ½ tsp. cinnamon

  • Confectioners’ sugar

Directions:

Preheat oven to 375 degrees. Butter a shallow 3-quart baking dish. Layer thepanettone slices in the baking dish. In a medium saucepan over medium-low heat, combine the milk and sugar. Bring the mixture to a simmer, stirring to dissolve sugar. Remove from heat and add the heavy cream, rum andMarsala wine. In a bowl, beat together the eggs, orange zest and cinnamon. Slowly stir in the milk mixture. Pour the mixture over the panettone slices, pressing the panettone down to keep it submerged. Let stand 10 minutes. Place the baking dish in a larger roasting pan. Pour hot water around the baking dish to a depth of 1 inch. Bake for 30 minutes, or until a toothpick inserted midway into the pudding comes out clean and the top is golden. Cut into squares. Serve warm or chilled, sprinkled with confectioners’ sugar.

While this recipe can be fun to follow, making the panettone itself can be a painstaking process. In fact, each Bauducco Panettone takes approximately 52 hours to make from start to finish. Made from a special “mother yeast” that is kept alive throughout the year, the dough must be allowed to rise for hours in a special temperature and humidity-controlled fermentation room, a kind of “hothouse.” Throughout the process, bakers mix in flour, eggs, sugar and other ingredients, and repeatedly return the dough to the fermentation room to rise. Finally, the panettones are baked, allowed to cool and packaged to be sent to retailers.

Made in the authentic Italian fashion, this panettone incorporates the highest—quality ingredients, like Sun-Maid raisins and—in a new take on an old tradition—Hershey’s chocolate chips.

New this year is Bauducco Panettone Gran Natale, with almonds and a sugarglaze, that comes in a premium package for an especially impressive gift.

The company is the largest maker of panettone in the world, exporting to 80 countries.

More Recipes

For additional recipes and creative serving suggestions, visit www.bauducco.com.

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Cool Weather, Warm Treats

(NAPSI)—There may be a chill in the air, but this dessert is sure to warm your family’s hearts and bellies.

Brandied Mango Bread Pudding infuses a comforting classic with a taste of the tropics to bring warmth and sweet satisfaction to the dessert plate. Mangos add a natural sweetness and provide important nutrients, such as vitamins A and C. Mixed with traditional spices, this exotic take on a traditional dish is a simple combination of items already in your pantry.

Available year-round, mangos give a refreshing twist to any dish, bringing bright flavor to every season. Combined with cozy spices like cinnamon and nutmeg, the delicious fruit makes this bread pudding a new fall favorite.

Brandied Mango Bread Pudding

Makes 4 servings
Prep time: 20 minutes
Cook time: 40 minutes

Ingredients:

  • 6 cups 1-inch cubes King’s Hawaiian Sweet Bread

  • 2 ripe mangos, peeled, pitted and diced

  • 1½ cups fat-free half-and-half

  • ¾ cup egg substitute

  • 2/3 cup sugar

  • ¼ cup brandy

  • 1 teaspoon vanilla extract

  • ½ teaspoon cinnamon

  • ½ teaspoon allspice

  • ½ teaspoon nutmeg

  • 3 tablespoons butter, melted

  • Powdered sugar (optional)

Instructions:

Preheat oven to 350°F. Lightly spray a 9-inch baking dish with nonstick cooking spray. Place bread cubes and mangos in baking dish. In a medium bowl, whisk together half-and-half, egg substitute, sugar, brandy, vanilla and spices. Whisk in butter, then pour over bread and mangos, stirring lightly to coat bread with egg mixture. Let stand for 30 minutes or until liquid is absorbed. Bake for 40 minutes or until a toothpick inserted into the center comes out clean.

Serving Tip:

Serve warm, dusted with powdered sugar, if desired.

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Light And Lively Dips For Holiday Celebrations

(NAPSI)—Fashionably slim California endive (pronounced on-deev) spears with their intriguing bittersweet flavor make a crisp dipper for an array of colorful dips. Kids love endive’s juicy crunch, especially when scooping up “pretty in pink” raspberry dip. And, each endive “slimmer dipper” has just one calorie.

California endive is less expensive by the pound than most chips and crackers and lasts up to two weeks refrigerated—and there’s no need to wash or spin them dry.

To store, wrap endive in a moistened paper towel then place inside a plastic bag in the vegetable compartment of your refrigerator. With these easy, make-ahead dips, you’ll be eating deliciously healthy while celebrating the holidays in style!

Carrot-Orange Dip
Makes about 2 cups, serves 8 to 10

Ingredients:

  • 1 lb carrots, peeled and sliced

  • ¾ cup frozen orange juice concentrate, thawed

  • 3 Tbsp extra-virgin olive oil

  • 2 Tbsp peeled and chopped fresh ginger

  • 1 tsp ground cumin

  • ½ tsp ground cinnamon

  • Salt and freshly ground black pepper

Directions:

Combine the carrots, juice, oil and ginger in a medium pot and bring to the boil. Reduce heat to low and simmer 20 minutes, stirring occasionally, or until carrots are very soft. Cool to room temperature. Combine carrot mixture with remaining ingredients and chop finely in a food processor. Season with salt and pepper to taste and serve with endive spears.

Yogurt and Cucumber Dip 
Makes about 2 cups, serves 8 to 10

Ingredients:

  • 1 medium seedless cucumber, peeled and grated

  • ¼ tsp salt

  • 1 cup plain Greek yogurt

  • ½ bunch scallions, finely chopped

  • 1 clove garlic, minced (optional)

  • 2 Tbsp chopped fresh dill, or 2 teaspoons dried dill

  • Freshly ground black pepper to taste

Directions:

Mix cucumbers with salt and marinate 15 minutes at room temperature, or until liquid comes out of cucumbers. Drain gently pressing out excess liquid. Combine with remaining ingredients and serve with endive spears.

Romesco Dip
Makes about 2 cups, serves 8 to 10

Ingredients:

  • 4 Tbsp extra-virgin olive oil, divided

  • 1 Tbsp roughly chopped garlic

  • 1 cup garlic croutons

  • 1 (16-ounce) jar roasted red peppers, drained

  • 1 cup unsalted whole roasted almonds or hazelnuts

  • 2 tsp sweet smoked paprika or paprika

  • 1 tsp hot red pepper sauce (optional)

  • 2 Tbsp red wine vinegar

  • Salt to taste

Directions:

Combine 2 tablespoons oil and garlic in a small pan and cook until fragrant but not browned, about 1 minute. Cool; combine with remaining ingredients and chop finely in a food processor. Season with salt and serve with endive spears.

Raspberry-Yogurt Dip 
Makes about 2 cups, serves 8 to 10

Ingredients:

  • 1 cup walnuts

  • 1 cup frozen raspberries, thawed and drained

  • 1 cup plain Greek yogurt

  • 1 Tbsp fresh lime juice

  • 1 tsp finely grated lime zest

  • 2 Tbsp honey

  • 2 Tbsp confectioners’ sugar

Directions:

Process walnuts in food processor until finely ground. In a large bowl, fold ground walnuts with remaining ingredients. Serve with endive spears.

For more delicious endive recipes, visit www.endive.com.

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Holiday Ham: The Meal That Keeps On Giving

(NAPSI)—Serving up a delicious ham for the holiday table can be easy and stress-free. That’s especially true when you can get help from the experts on standby at the Kentucky Legend Ham Hotline—(866) 343-5058—open from 9 a.m. to 7 p.m. Eastern Time, Monday through Friday, from November 8 through December 30. They can even offer some creative ways to prepare any leftovers.

How To Ham It Up

Their top ham prep tips include:

• Allow ¼ to ⅓ pound per person if the ham is boneless; ⅓ to ½ pound for bone-in hams.

• Most hams are precooked (read the label) and require only gentle reheating at 325° F to an internal temperature of 140° F.

• Score the ham before you place it in the oven by making crisscross cuts with a sharp knife about ¼ inch deep, then add a delicious glaze during the last 30 minutes of cooking/reheating time.

A Word From An Expert

Anyone can prepare a delicious ham, especially with the help of the hotline, says Diane Morgan, author of more than 16 cookbooks. “Ham is a very versatile choice for the holiday table,” she says. “And the leftovers can be used in endless ways, from sandwiches and omelets to easy and economical casseroles and soups.”

How Come A Ham Hotline?

Launched in response to the many calls received regarding ham preparation, the Kentucky Legend Ham Hotline is the first hotline dedicated just to ham. From ham selection and preparation to carving and serving up leftovers, the hotline is there to help. Here is one recipe suggestion:

Ham Tacos

Ingredients:

  • 2-3 cups Kentucky Legend Ham, finely diced

  • 1 cup chopped onions

  • 1 tablespoon olive oil

  • 1 cup mild prepared salsa

  • 1 teaspoon ground cumin

Directions:

Sauté onions in olive oil in large skillet until soft. Add ham, salsa and cumin; heat through. Place in hard or soft taco shells; add fixings (lettuce, tomato, shredded cheese, sour cream, guacamole, jalapeños) and serve.

Learn More

You can find more advice about ham and great recipes at www.specialtyfoodsgroup.com.

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