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November 17, 2012
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Plains Edition Recipes 11-19-12

Crockpot Ham

Marsha Konken, Sterling, Colo.

1 (5 lb) Ham

1/2 c. Brown Sugar

1 t. Dry Mustard

1/4 c. Cola Soda

Combine the brown sugar and dry mustard with enough of the cola to make a paste. Rub the mixture onto the ham. Put in a crockpot and pour the rest of the cola over the ham. Cook on low for 8 to 10 hours.

Savory Sausage Stuffing

Sharon Raasch, Imperial, Neb.

1 (1 lb) loaf Sturdy White Bread

1 lb. Italian Sausage Links, mild or hot

1/4 c. Unsalted Butter

1 Onion, chopped

1 bulb Fennel, finely chopped or 2 c. Celery, finely chopped

1 Carrot, peeled and finely diced

1 Bay Leaf

1-1/2 c. Mushrooms, chopped

1/2 to 3/4 c. Fresh Herbs, chopped

1/2 c. Pine Nuts, pan toasted

3/4 to 1-1/4 c. Chicken Broth

Salt and Ground Pepper

2 Eggs, lightly beaten

Slice the bread into 3/4-inch cubes and allow to air-dry for several hours. Transfer the bread to a large mixing bowl and set aside. Bring a large pot of water to a boil. Poke each sausage several times with a fork and drop into the boiling water. Boil for 13 to 17 minutes, until the center of the sausage is no longer pink. Transfer to a bowl and cool. Score the casings and peel them off, quarter the sausage lengthwise, then cut crosswise into 1/4-inch pieces and set aside. Melt the butter in a very large saute pan. Stir in the onion, fennel, carrot and bay leaf and saute over medium heat for 8 minutes, stirring often. Stir in the mushrooms and sausage. Cover and saute 3 to 4 minutes more. Remove from heat. Remove the bay leaf and add the sauteed mixture, fresh herbs, and toasted pine nuts to bread. Gently toss the mixture and add the chicken broth, 1/4 cup or less at a time until the bread seems moist, but not soggy. Taste the stuffing, adding salt and pepper. Add the eggs and mix gently. Either stuff bird or spoon into a large shallow, buttered baking dish. Cover with buttered tinfoil and bake at 350 degrees for 20 minutes. Remove the foil and bake for another 15 minutes or until crusted over.

Harvest Pumpkin Cake

Chris Bryant, Johnson City, Tenn.

1 Yellow Cake Mix

2 c. Pumpkin

1 t. Baking Soda

1 t. Pumpkin Pie Spice

2 Eggs

1/2 c. Water

1/2 c. Chocolate Chips

1/4 c. Walnuts, chopped

Mix all ingredients together, except walnuts, until smooth. Grease a 9-by-5-by-3-inch loaf pan. Chop walnuts and add to batter. Put batter into greased pan. Bake in a 350 degree oven for 40 t 45 minutes.

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The Fence Post Updated Nov 19, 2012 10:00AM Published Dec 17, 2012 09:28AM Copyright 2012 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.