RS Christmas Dinner Recipes

Doug's Ham-Linda Fillmore
Buy a Cook's brand bone in ham (butt portion has fewer bones than the shank portion, but both will work fine). You can find them at Smith's or Albertson's. Cover the ham with water and bring to a boil. Turn the heat down to low and simmer over night. The next morning, dump off the water and when it is cool, take out bones and fat and shred.

Make a paste out of brown sugar and mustard. Use about 3/4 bag sugar and 3/4 of a big jar of mustard for one ham. The color is a little more brown than yellow. Adjust it to your liking. Make sure you have enough sauce. You don't want it too dry. Mix in with the ham and bake in the oven for two to three hours at 300.


Cheesy Potatoes-Linda Morgan
1 small onion
1 cube butter
1 can cream of chicken soup
1 can cream of mushroom soup
2 cups cheese
8 oz. sour cream
30 oz. bag of shredded potatoes

Melt butter and onions in saucepan. Add soups, stir in cheese, mix well. Turn off heat and stir in sour cream. Add potatoes and mix. Put in a 9X13 pan, cover with foil and bake for 45 minutes at 350. Remove foil and bake another 20-30 minutes or until bubbly.



Easy Green Beans-Beth Liechty
Steam the green beans then add salt, pepper and butter.



Green Salad-Ann Jacklin
Dressing:
1 cup oil
1/3 cup vinegar
3/4 cup sugar
1 t. salt
1 t. dry mustard
4 1/2 t. poppy seed
Mix all the ingredients and then add oil.

Salad:
Romaine and Spring mix lettuce
Parmesan cheese
Bacon
Craisins
Glazed pecans or pine nuts



Striped Delight-Sabrina Cantrell
Layer one:
35 oreo cookies finely crushed (I used a blender)
makes about 3 cups
6 Tbsp. butter, melted
Layer two:
1 (8oz) pkg. cream cheese (room temp.)
2 Tbsp. milk
1 1/4 cups Cool Whip (approx. 12 oz. needed for the recipe)
Layer three:
2 small boxes of chocolate pudding
1 small box of vanilla pudding
4 cups milk
Layer four:
Additional Cool Whip

Mix crushed Oreos with 6T. butter and press firmly into a 9X13 pan. Refrigerate about 10 minutes.
Beat cream cheese with 2 T. milk until well blended. Gently fold in 1 1/4c. Cool Whip. Spread over crust.
Pour 3 pkgs. pudding into a large bowl. Add 4c. milk. Beat with wire wisk for 2 minutes. Let stand a few minutes until thickened. Pour over cream cheese layer.
Drop remaining Cool Whip on by spoonfuls and spread to cover.
Refrigerate for at least 4 hours.


A similiar recipe:
Barber Shop Quartet-Sabrina Cantrell
First layer:
1 cup chopped pecans
1 cup flour
1 cube butter
Press in a 9X13 pan and bake at 350 for 20 minutes. Cool completely.

Second layer:
1 (8oz.) cream cheese, softened
1 cup powdered sugar
Beat together and spread over first layer.

Third layer:
4 cups milk
2 small pkg. chocolate pudding
1 small pkg. vanilla pudding
Combine and spread over cream cheese

Fourth layer:
Spread with Cool Whip.