Jr. Cook of the Week

by | January 2, 2005 12:00 am

Featuring recipes from the Kitchen of…

O’Kelius Lott

From the Kitchen of O’Kelius Lott. Christmas Punch

1-(40 oz.) cranberry juice

2-(48oz.) pineapple juice

2-(750 ml) bottles of soda water

1 liter strawberry, raspberry or lime sherbet

In a punch bowl, mix juices. Pour in soda water. Top with scoops of sherbet. Makes about 16-(1cup) servings.

From the Kitchen of O’Kelius Lott. Honey Baked Ham

1 ready to eat 10-12 lb. ham (with bone)

3 Tbsp. Dijon mustard

1 c. brown sugar

1/2 c. honey

1 tsp. cinnamon

1 1/2 c. apple juice

Using a large knife, remove skin of ham, leaving a thin layer of fat. Score with diamond pattern(cut diamond pattern into ham). Place a whole clove in center of 1/2 of diamond. Brush with Dijon mustard. Combine sugar, honey, and cinnamon; heat over low heat for @ 2 minutes. Pour mixture over ham. Pour apple juice in bottom of pan; bake at 325 for 1 1/2 hours. Baste every half hour using juices in pan.

From the Kitchen of O’Kelius Lott. Easy Apple Dumplings

1 (10 qty.) can biscuits

2 1/2 c. chopped apples(approx.)

1 1/2 tsp. cinnamon

1 c. sugar

1 stick butter

1 (12oz.) 7-Up

Roll biscuits to a very thin pie shape; place apples in the center. Stretch dough over apples and place in pan, then mix together 7-Up, sugar, butter, and cinnamon in a large pan. Bring to boil; boil mixture rapidly for @ 2 minutes. Pour mixture over dumplings. Bake @ 30 minutes or until golden brown. Serve.

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