Ingredients:

1 Hormel Cure 81 Half Ham
1 (1-pound) can jellied cranberry sauce
1 cup brown sugar
1/4 cup orange juice
1/2 teaspoon ground cloves
1/4 teaspoon cinnamon
1/4 teaspoon allspice

Procedure:

Bake ham according to package directions. Meanwhile, combine remaining ingredients. Heat slowly until smooth, beating with wire whisk or rotary beater. Thirty minutes before ham is done, remove from oven. Spoon 1/2 of glaze onto surface of ham. Continue baking. Serve ham with remaining glaze.

Ingredients:

1/4 cup lime juice
1/4 cup butter or oil
2 1/2-3 lbs chicken or duck (cut up, bone-in)
2 onions, thinly sliced
2 cups walnuts, finely ground in a food processor
1 1/2-2 cups chicken stock or water
2/3 cup pomegranate syrup (see notes in description if using juice)
2-3 tablespoons sugar
kosher salt, to taste
fresh ground pepper, to taste

Procedure:

Sprinkle meat with lime juice and allow to marinate for 1-4 hours. Over medium heat in a large, heavy-bottomed pot heat an 1/8 cup (2 tablespoons) of the butter or oil until shimmering. Add the chicken/duck pieces a few at a time and brown on all sides. Remove to a plate. Add onions (and eggplant if using - see notes in description) and sauté in remaining butter or oil until translucent. Stir in ground walnuts and saute for 1/2 a minute. Add stock or water and browned chicken/duck pieces. Bring to a boil, lower heat, cover and simmer 20-30 minutes. Stir in the pomegranate juice, sugar, salt and pepper. Taste and adjust seasoning. Sauce should have a balanced sweet-sour flavor. See notes to adjust. Simmer another 15-20 minutes until the chicken/duck is tender, sauce is somewhat thickened and the walnuts begin to give off their oil. Serve with plain white rice. Makes 4 to 6 servings.

Note: If using fresh pomegranate juice, use 1 1/2 to 2 cups and reduce the stock or water. Adding a 1/2 tsp ground cardamom or 1/2 tsp cinnamon when sautéing the onions will add a richer flavor. Add more sugar if the sauce is too tart, or lime or lemon juice if it is too sweet. A peeled and cubed eggplant is sometimes added. Sauté the eggplant along with the onions. You may need to add a little more liquid as it simmers.

Ingredients:

one half of a 12-ounce box of jumbo pasta shells (about 18 shells)
1 teaspoon salt
1 (15-ounce) container ricotta cheese
2 large eggs
1 cup grated parmesan cheese
2 cups grated mozzarella cheese
2 tablespoon chopped fresh parsley or mint (or 2 teaspoons dried)
1 (26-ounce) jar Italian pasta sauce

Procedure:

Preheat oven to 350 degrees. Bring a large pot of water to boil over high heat. Add 1 teaspoon of salt and the pasta shells to the water. Boil the pasta shells until they are tender, but still a little firm (al dente), about 10 minutes. Meanwhile make the filling (step When pasta is done, drain the shells, run under cold water to stop the cooking process and set aside. In a large bowl stir together: the ricotta cheese, eggs, Parmesan cheese, mozzarella cheese, and parsley or mint. Pour about 1 cup of pasta sauce into a 9×12 casserole dish. Spoon about 3 tablespoons of the ricotta filling into each cooked pasta shell. Place the filled shells, side by side, (three lengthwise rows of 6 shells per row), into the casserole dish. At this point, the dish can be made and refrigerated for up to 24 hours. Spoon the remaining pasta sauce on top of the shells and bake uncovered until bubbly, about 30 minutes. If using refrigerated shells, allow 40 minutes baking time. Makes 6 servings.

Ingredients:

1 onion, diced
1 1/2 to 2 pounds boneless, skinless chicken thighs
salt and pepper to taste
1 cup hoisin sauce
2 tablespoons honey
1/4 teaspoon ground ginger
1 12-ounce bag broccoli coleslaw mix , or other toppings
flour tortillas or flatbread

Procedure:

Place the diced onion in the slow cooker. Season the chicken with salt and pepper, place it on top of the onions, and cook on low for 4 to 5 hours or until the meat pulls apart easily with a fork. With a slotted spoon, transfer the chicken and onions to a medium bowl and shred the meat. In a small bowl, mix together the hoisin sauce, honey, and ginger, then stir the mixture into the shredded chicken and onion. Place a small handful of broccoli slaw on a warm tortilla, add several spoonfuls of the chicken mixture, and roll up. Makes 6 to 8 rolls.

Ingredients:

1 pound uncooked penne or rotini
1 (26-ounce) jar fat-free marinara sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
cooking spray
1 1/2 cups reduced-fat sour cream
1 cup (4 ounces) shredded smoked farmer or mozzarella cheese
1/4 cup chopped fresh basil
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese

Procedure:

Preheat oven to 350-degrees F. Cook pasta according to package directions, omitting salt and fat. Drain. Heat marinara sauce in a large saucepan over medium heat. Add salt, pepper, and spinach, stirring until blended; cook for 10 minutes, stirring occasionally. Remove from heat; stir in cooked pasta. Spoon half of pasta mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine sour cream, smoked cheese, and basil; spread over pasta mixture in dish. Spoon the remaining pasta mixture over sour cream mixture; sprinkle evenly with Parmigiano-Reggiano. Bake for 25 minutes or until bubbly. Let stand for 10 minutes before serving. Makes 8 servings.

Ingredients:

1/2 cup mayonnaise
1/2 cup Pace cilantro chunky calsa
1 tbsp. lime juice
1/4 tsp. crushed red pepper
1/2 tsp. ground cumin
1/4 tsp. celery seed
1-1/2 cups shredded cabbage
1/3 cup thinly sliced green pepper
1-3/4 lb. ground beef
2 green onions, chopped
1 cup Pace picante sauce
3/4 cup shredded pepper Jack cheese
3/4 cup crushed corn chips
6 flour tortillas (10″)
⅓ cup chopped fresh cilantro

Procedure:

Mix mayonnaise and salsa. Sir in lime juice, red pepper, cumin and celery seed. Add cabbage and pepper and toss to mix. Cover and refrigerate until serving time. Mix lightly ground beef, onions, picante sauce, cheese and corn chips. Shape into six 7 x 2″ burgers. Grill burgers about 6 min. Turn over and grill 6 min. or until desired doneness. Keep warm. Wrap tortillas in aluminum foil. Warm tortillas on grill 2 to 3 minutes., turning once. Unwrap tortillas. Place burgers on tortillas and top with coleslaw. Wrap and cut into diagonal halves. Sprinkle with cilantro.