Cdrier's profile page
Recipes
French Brie and Ham Bagurette Tea Sandwiches
By cdrier
1 Slice baguette horizontally with a serrated bread knife
- 1 18 to 20 baguette
- 1/3 C. peach or raspberry perserves
- 1/2 lb. *Drier's* ham sliced thin
- 1 5 oz wedge of Brie at room temp.
Bourbon Honey-Glazed Ham
By cdrier
1. Preheat oven to 350 degrees 2
- 1 C. clover honey
- 2/3 C. bourbon or other wiskey
- 1/2 C. orange marmalade
- 1/3 C. molasses
- 1 5 lb. *Drier's* boneless or bone-in ham.
- 1/8 C whole cloves
Mushroom-Crab-Asparagus Tart
By cdrier
Heat oven to 375 degrees F
- 1 (9-oz.) box Green Giant frozen asparagus cuts
- 1/4 c. butter or margarine
- 1 lb. fresh mushrooms, coarsely chopped
- 1/2 c. Progresso parmesan bread crumbs
- 1/4 tsp. pepper
- 8 oz. (2 c.) shredded N.Y.sharp cheddar
- 1/2 lb. lump crabmeat or 1 (6-oz.) can lump crabmeat, drained
- 1 (8-oz.) container garlic-and-herb spreadable cheese
- 4 eggs
- 2 tbsp. chopped fresh parsley
Jamaican Ham and Bean Soup
By cdrier
Heat oil in large saucepan over medium heat until hot
- garnish:
- 1 tbsp. oil
- 1/3 c. frozen chopped onion
- 2 (16-oz.) cans Old el Paso vegetarian refried beans
- 1 (11-oz.) can Green Giant mexicorn whole kernel corn, red and green peppers
- 1 (11-oz.) can Green Giant white shoepeg corn
- 1 (4.5-0z.) can Old el Paso chopped green chiles
- 1/2 c. Old el Paso thick’n chunky salsa
- 1 (14-oz.) can ready-to-serve chicken broth
- 1 tsp. Jamaican jerk seasoning
- 1 lb. *Drier's* ham, cut into 1/2-inch pieces
- 1 (2 1/4-oz.) can sliced ripe olives, drained
- 1/3 c. lime juice
- 6 tbsp. sour cream
- 6 lime slices
Old Fashioned Green Beans and Bacon
By cdrier
Cook green beans in a small amount of boiling salted water for 10 to 15 minutes or until just tender
- 3/4 lb. green beans
- 8 slices *Drier's* bacon
- 3 medium sized potatoes, pared, and cut in 1/2-inch pieces
- 1 small onion, sliced
- 1/4 c. water
- 1/2 tsp. salt
Herb-Roasted Pork Tenderloin
By cdrier
Preheat the oven to 450 degrees
- 1 whole pork tenderloin - (16 oz)
- 1 tablespoon *Drier's* mustard
- 1 tablespoon chopped fresh rosemary (or 1 tspn dried rosemary)
- 1 tablespoon chopped fresh oregano (or 1 tspn dried oregano)
- 1 tablespoon chopped fresh sage (or 1 tspn dried sage)
- 1 tablespoon chopped fresh thyme (or 1 tspn dried thyme)
- 1/2 teaspoon freshly-ground black pepper
Beef Tenderloin
By cdrier
Heat oven to 425 degrees. Place beef in a jelly-roll pan
- 1 beef tenderloin - (abt 4 lbs) thin end cut off
- and reserved for another use
- 1 1/2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly-ground black pepper
- *Drier's* mustard
Big Bowl Cheese Dip
By cdrier
Place onion and beer in a heavy medium-size saucepan
- 1/2 c. diced onion
- 1 c. regular or non-alcoholic beer
- 8 oz. (2 c.) shredded N.Y.cheddar cheese
- 8 oz. (2 c.) shredded long horn cheese
- 2 tbsp. all-purpose flour
- 1 1/2 tbsp. taco seasoning
- 1 - 2 tbsp. chopped chipotle pepper in adobo sauce (optional)
- 1 c. sour cream
- tortilla chips or roasted potato wedges, for dipping
Harvest Torte
By cdrier
Preheat the oven to 375 degrees
- 1 medium onion, chopped
- 1 tbsp. butter
- 2 cloves garlic, minced
- 4 c. butternut squash, peeled, seeded and cubed
- 1 c. water
- 1/2 tsp. salt
- 1/4 tsp. nutmeg
- 1/2 tsp. black pepper
- 1/2 c. milk
- 12 oz. angel hair pasta
- 2 c. *Drier's* ham, diced
- 1 1/2 c. mozzarella cheese, grated
- 3/4 c. dried cranberries
- 1/2 c. grated green onion
- 1 tsp. rosemary
- 2 eggs, beaten
Ham And Cabbage
By cdrier
Cover ham, cabbage and onion with water in a large pot; bring to a boil for about 45 minutes
- 3 lb. *Drier's* ham and 4 smoked *Drier's* ham hocks
- 1 head cabbage, quartered
- 1 large onion, chopped
- 8 to 10 large potatoes, chopped
- sait and pepper