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Gourmet Chef Recipes - April 2007

Gourmet Chef Recipes presents recipes, culinary techniques, presentation styles, menu ideas and party planning.

This month we celebrate Easter cuisine with 3 delicious recipes that go
together beautifully.

Print and Prepare !!!
 

Baked Ham With Honey Apricot Glaze
 
 
 
Ingredients -
 

1 (10 to 14 pounds) spiral-sliced, Fully-Cooked Smoked Ham
1 cup Honey
1 (6 ounces) can Frozen Orange Juice Concentrate, thawed
1/3 cup Soy Sauce
1/3 cup Apricot Jam
1/2 teaspoon Ground Nutmeg
1/4 teaspoon Ground Cloves
 
Preparation:
 

Preheat oven to 325° F. Place ham on rack in shallow roasting pan. Mix together remaining ingredients in medium bowl; set aside. Bake ham for 30 minutes; pour glaze over ham and continue to bake until ham is heated through, about 1 to 1 1/2 hours total.
 
 

Baked Corn Casserole
 
 
 
Ingredients -
 

1 can Cream Style Corn
1 can Whole Grain Corn, drained
1 medium Onion, chopped
1/2 medium Bell Pepper, chopped
1- 2 ounce jar Pimento, drained and chopped
2/3 cup Milk
1 Egg, beaten
1 cup crushed Saltine Crackers
1 cup grated Cheddar Cheese
1/4 cup melted Butter or Margarine
2 tablespoons Sugar
Salt and Pepper, to taste
 
Preparation:
 

Combine all ingredients. Place in a buttered 2 quart casserole dish. Bake in a preheated 350F oven for 1 hour.
 
 

Angel Food Cake
 
 
 
Ingredients -
 

1 1/2 cup Sugar
1 cup Flour
1 teaspoon Cream of Tartar
1/8 teaspoon Salt
11 ea Egg whites
1 teaspoon Vanilla
 
Preparation:
 

Sift together the sugar, flour, cream of tartar, and salt 4 times.

Beat the egg whites until dry. Fold dry ingredients into eggs.

Add vanilla.

Bake at 250 degrees F. for about 1 hour.

Dust with powdered sugar or frost top and sides with favorite frosting.