Plantation Baked Ham
New Potatoes with Parsley
Sweet Potatoes and Apples
Fresh Green Beans
Broccoli Casserole
Potatoes
Corn Muffins
Southern Pecan Pie

PLANTATION BAKED HAM

Cover a medium sized ham with cold water; to each quart of water add 1/2 cup vinegar, 1/4 cup molasses, 1 sliced onion, and 2 dozen cloves. Bring water to a boil then lower fire and simmer the ham until tender, allowing about 1/2 hour to the pound. Remove the skin, cover the soft fat with layer of brown sugar; baste occasionally while in the oven where you place it for 1/2 an hour to bake. Have the oven moderate.

NEW POTATOES WITH PARSLEY

3 lbs small new potatoes (red)
5 C water
Salt and pepper to taste
3/4 C melted margarine
6 T fresh parsley, chopped

Wash potatoes. Peel a strip around center of each potato. Cook in salted water until tender. Drain well. Combine margarine, parsley, salt, and pepper. Pour over hot potatoes. Serve while hot.

SWEET POTATOES AND APPLES

12 oz cooked sweet potatoes
2 apples
1/4 C frozen orange juice concentrate
1/4 C water
1/8 t ground ginger
1/8 t nutmeg
6 t sugar
1/4 t cinnamon
1 T margarine

Preheat oven to 350. Peel and slice sweet potatoes (cooked). Peel raw appleas, slice and core. Alternate slices of potatoes and apples in baking dish, sprayed with non-stick coooking spray. Combine orange juice, water, sweetener and spices. Pour mixture evenly over potatoes and apples. Dot with margarine. Bake uncovered for 1 hour. Serves 4.

FRESH GREEN BEANS

2 lbs fresh green beans
2 qts water
1/4 to 1/2 lb diced salt pork or ham hock
1/4 t sugar
Salt and pepper to taste

Remove strings and snap beans into pieces. Wash well. Put water into 4 quart saucepan. Add pork, cook a few minutes (5 to 10). Then add beans, salt and sugar. Cover and cook over medium heat until beans are tender.

BROCCOLI CASSEROLE

1 package (16 oz) frozen broccoli cuts, partially cooked, drained
3/4 pound Velveeta cheese, cubed
3/4 C crushed buttery crackers (Ritz)
2 T margarine

Heat oven to 375. Mix broccoli and cheese, spoon into greased 10x6-inch baking dish. Sprinkle with crushed crackers, dot with margarine. Bake 25-30 minutes or until hot and bubbly. Makes 4-6 servings. Variation: Substitute 1 package (16 oz) any frozen vegetable for broccoli cuts.

CORN MUFFINS

1 C flour
3/4 C cornmeal
2 t baking powder
3/4 t salt
2 T sugar
1 egg beaten
3/4 C milk
1/4 C melted Crisco

Combine dry ingredients. Then add liquid ingredients. Stir just until blended. Do not overmix. bake in paper-lined or greased muffin pans at 425 for 25 minutes, until lightly browned. Makes 10 muffins.

SOUTHERN PECAN PIE

3 eggs
3/4 C granulated sugar
3/4 C white corn syrup
Dash salt
1/4 C melted butter or margaine
1 t vanilla extract
1 C chopped pecans
1 unbaked (9 inch) pie shell

Beat eggs throughly; add sugar, syrup and salt and mix well. Add butter and vanilla; beat well. Put pecans in bottom of pie shell. Pour mixture over nuts. bake at 400 for 10 minutes; lower temperature 3o 300 and bake for 35 minutes longer.

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