Glazed Ham Recipe

Ingredients for glaze

1 cup brown sugar

1 cup beer

¼ cup honey

1 Tablespoon mustard

(French’s 100% Natural Yellow)

¼ cup lemon juice

(squeezed from lemons)

Mix ingredients and bring to a rolling boil while stirring frequently and pour liquid over the ham and between slices. Use a brush to thoroughly apply the mixture.

Place the ham inside a cooking bag or cover it with heavy duty Reynolds Wrap and place in a container with a lid to seal the juices and flavor.  Allow the ham to set for several hours in your refrigerator before baking or heating in your oven. Baking temperature (350 degrees)

After baking, arrange pineapples around the ham. Grapes or, other fruits of your choice can be added. Baking temperature (350 degrees)

Note: The amount of ingredients you use should depend on your taste, and the size of the ham.

Recipe by: Ellen J. Barrier

Shop Here:
Food & Beverages Galore Cooking & Baking Supplies http://astore.amazon.com/food-247-20?_encoding=UTF8&node=11

Glazed Pork Chops

Recipe by: Ellen J. Barrier

Pork Chops
1 cup of French’s 100% Classic Yellow Mustard
½ cup Brown Sugar
2 lemons
¼ cup  beer or cooking wine
Tenderizer
Salt
Black pepper
2 garlic cloves (remove the sections from the bulb)
Flour
Cooking oil


Preparation:  Season pork chops with the salt, pepper, and tenderizer. Place them in the refrigerator.
Mix together the squeezed lemon juice, beer or wine, brown sugar and mustard in a bowl. Set aside. Heat the cooking oil. Flour the chops  thoroughly.  Let the chops cook on  medium- low temperature. They should be light brown on both sides, but practically done, before removing them from the frying pan. Next, place the chops,  in a pan or glass dish. If you like garlic, this would be the time to add chopped garlic, on top of the chops. Pour the sauce over the chops and place them in a heated oven at 350 degrees. The sauce need to absorb slowly into the meat, while becoming a glaze as it heats. Check the meat frequently. 

Note: This amount of sauce is based on 6 medium size pork chops. To get the consistency and the amount of sauce you desire, gradually, add small amounts of liquid, mustard and  brown sugar to the mixture.

Scripture:
Beloved, I wish above all things that thou mayest prosper and be in health, even as thou soul prospereth. 3 John 2


         

Barrier’s Health and Fitness Website: http://barriershealthandfitness.com/

Ground Beef & Sausage Casserole

Recipe by: Ellen J. Barrier

1 pd. Ground Beef
1 pd. Sausage
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 jar Cheese Sauce
1 garlic bulb
1 package Grated Cheese
2 boxes Stove Top Stuffing
      (seasoned) 
   Black pepper
        Salt
    Cauliflower
    Broccoli heads

Prepare the ground meat and sausage separate. Brown the ground meat and sausage in a skillet, drain the meat, and place it in separate bowls. Heat the soups separate. Chop the garlic bulb and set it aside. Steam the broccoli and the cauliflower separate. The cauliflower will need to be flowered and fried. 
Note: The cauliflower should be crunchy for frying.

Place the Ingredients in the following order:
Stove Top Stuffing (1 box)
Cream of Chicken Soup
Ground meat
Stove Top Stuffing
Cream of Mushroom Soup
Sausage
Stove Top Stuffing (1 box)
Cheese sauce (fully cover the stuffing mix)
Garlic (sprinkle the chopped bulb over the sauce)
Broccoli head/cauliflower/broccoli head/cauliflower
(continue arrangement in this order)
 Sprinkle some salt and pepper over the broccoli and cauliflower

Place the casserole in a warm oven until the Stove Top  Stuffing
has become soft and easy to chew. Top with grated cheese and enjoy!

Scripture:
Yea, the Almighty shall be thy defence, and thou shall have plenty of silver.
Job 22:23


            

Barrier’s Health and Fitness Website: http://barriershealthandfitness.com/

Honey Barbecue Ribs

Recipe by: Ellen J. Barrier


Ribs
(Baby Backs or Others)

1/2 cup  Honey
1 cup  Apple Vinegar
2 Garlic bulbs (chopped finely)
1-2 hot peppers (chopped finely)
(optional choices)
1/2 cup Brown Sugar
1 cup French's 100% Classic Yellow Mustard
Cooking wine
(flavor and amt. are optional)
Salt


Preparation:
Place the vinegar, peppers, garlic and salt in a container, mix well and pour them over the ribs. They are to be thoroughly saturated. Cover the container tightly and place it in the refrigerator for 6 to 8 hours.

After the Ribs are removed from the liquid in the container, they are ready to cook. They can be cooked slowly on a grill or baked in an oven. When the ribs are done, apply the sauce. They can be placed back on  the grill to allow the smoke to enter the sauce. If the grill is hot the sauce will burn. The smoke is all that's needed.


Prepare Barbecue Sauce:

 Mix together these ingredients: mustard, brown sugar, honey and cooking wine.Cook in medium size pot on top of stove on low-medium heat, stirring frequently, until the liquid drips slowly from a spoon.
Pour the Sauce thoroughly over cooked ribs on back and front, applying the amount of sauce you desire.

Scripture:

Remember now thy Creator in the days of thy youth, while the evil days come not, nor the years draw nigh, when thou shalt say, I have no pleasure in them;

Ecclesiastes 12:1

                

Barrier’s Health and Fitness Website: http://barriershealthandfitness.com/