Holiday Cooking Class Recipes

Ham Bone-In Spiral

Place cooked ham in 7-quart or 10-quart. Cook on medium heat until Vapo-Valve clicks. Turn to medium low until ham is warmed up.

Turkey Breast

Place frozen turkey breast in 7-quart roaster, breast side down, Cut 4 apples in half and place them all around the turkey, Cook on medium until Vapo-Valve clicks steadily. Turn heat down to medium low for about 2 hours. For larger turkey breasts, add another 30-60 minutes.

Roast with Potatoes and Carrots

5-pound roast

Potatoes

Carrots

Onion

½ cup water

½ cup BBQ sauce

Heat 7-quart roaster on high. Quickly drop in 5-pound roast and sear on both sides. Put in plenty of chunk potatoes and chunk carrots and the onion. Pour in water and BBQ sauce. Cover. Set temperature to medium low and cook for 2.5 hours.

Sweet Potatoes with Maple Syrup

Wash potatoes well. Slice to your liking. Place in 11-inch skillet. Pour 3-4 tablespoons maple syrup over potatoes. Sprinkle cinnamon and nutmeg over potatoes. Cover. Cook on medium high until the Vapo-Valve clicks. Turn to low for 15-20 minutes.

Note: For a special treat, add miniature marshmallows during the last five minutes of cooking. Ooh la la!

Cornbread

Use your favorite cornbread mix

Mashed Potatoes and Gravy

Place utility rack in electric skillet (to keep potatoes out of the water). Add 2 cups water. Cut potatoes in 1-inch cubes. Cook at 350 degrees until the Vapo-Valve clicks. Set to low and set the timer for 30 minutes. Mash potatoes and add seasonings or butter as desired. Good gravy!

Green Bean Casserole

2 cans green beans (or 1 quart home-canned beans)

¾ cup milk

1 can cream of mushroom soup

1 teaspoon salt

1 can French-fried onion rings

dash of pepper

Drain beans and pour into electric skillet or 11-inch skillet. Mix the soup, milk, salt and pepper and stir into beans. Top with ½ can of onion rings. Cover. Cook at 350 degrees until Vapo-Valve clicks then turn to 220 degrees for 20 minutes. Remove cover. Add remaining onion rings and cook at 220 degrees for five more minutes.

Cranberry Waldorf Salad

2 cups fresh cranberries

2 cups miniature marshmallows

¾ cup sugar

2 cups tart apples, unpeeled

½ cup seedless grapes

½ cup nuts

¼ teaspoon salt (optional)

2 cups whipped topping, thawed (Cool Whip)

Sort and wash cranberries. Process cranberries with #1 blade. Combine cranberries, marshmallows and sugar in bowl and chill overnight.

Process apples with #2 blade. Add apples, grapes, nuts and salt to cranberry mixture. Mix well. Fold in whipped topping. Chill or serve immediately.

Broccoli and Cauliflower Salad

Process broccoli and cauliflower using #3 blade. Add your favorite coleslaw dressing (we like Marzetti's) or Robb's healthier coleslaw dressing. For extra fun add cran-raisons, and red onion. When cutting press harder for cauliflower and broccoli, press light for onion.

Robb's Healthier Homemade Coleslaw Dressing

Approximately ½ jar of mayonnaise substitute like Nayonaise or Hain Safflower Mayonnaise Substitute, available at most health food stores, or regular mayonnaise. Use grade B pure maple syrup, also available at most health food stores.

Mix 3 or 4 tablespoons of vinegar in half jar of mayonnaise to thin it out a little. Stir in maple syrup slowly, using more or less to sweeten to taste. Stir until creamy, then add to salad mix. Enjoy!

Stuffing

Go to your favorite grocery store, buy your favorite boxed stuffing, follow the directions on the box, and use the appropriately sized saucepan or skillet.

Cupcakes (We wanted to call them Wokcakes, but that didn’t sound right)

Use any cake mix. Omit oil and use a splash of water to boil. Put paper liners in the utility cups and fill ½ full with batter. Set utility cups on rack. Cover wok and cook for 6-9 minutes.

All-American Apple Pie

6 cups thinly sliced cooking apples (2 pounds)

1 tablespoon lemon juice

1 cup sugar

2 tablespoons all-purpose flout

1 teaspoon ground cinnamon

Dash nutmeg

1 tablespoon butter or margerine

Preheat oven to 375 degrees. Prepare and roll out pastry. Line 9-inch pie plate with half of the pastry. Trim pastry to edge of pie plate.

Slice apples with #4 blade. If apples lack tartness, sprinkle with lemon juice. In mixing bowl, combine sugar, flour, cinnamon and nutmeg. Add sugar mixture to the sliced apples, toss to mix. Fill pastry-lined pie plate with apple mixture, dot with butter or margarine. Cut slits in top crust, place pastry on top of filling. Seal and flute edge. Sprinkle some sugar on top, if desired. Cover edge of pie with foil to prevent over browning.

Bake at 375 degrees for 25 minutes. Carefilly remove foil. Bake for 20-25 more minutes until crust is golden.

Double-Layer Chocolate Sheet Cake with Frosting

2 cups sugar

2 cups flour

1 teaspoon baking soda

½ teaspoon salt

2 sticks butter

1 cup water

4 tablespoons cocoa

2 eggs, beaten

½ buttermilk

1 teaspoon vanilla

Preheat oven to 350 degrees. Sift and set aside sugar, flour, baking soda and salt. Put butter, water and cocoa in a large pan, and bring to rapid boil. Stir in dry ingredients. Add eggs, buttermilk and vanilla. Batter will be thin. Bake in 2 greased and floured 9-inch cake pans at 350 degrees for 15-20 minutes.

Frosting

1 stick butter

4 tablespoons cocoa

6 tablespoons buttermilk

1 lb. Flowered sugar

1 teaspoon vanilla

chopped nuts, if desired

In small sauce pan, bring butter, cocoa and buttermilk to boil. Add powdered sugar and vanilla. Stir. Can be put on warm cake.