Family Recipes - Dressing, Sauces & Glazes

Dressings, Sauces & Glazes

Port Wine and Apricot Glaze

1/2 cup apricot preserves (homemade preferred)
2 tablespoons prepared mustard
1/3 cup ruby port wine

In a small saucepan, combine apricot preserves, mustard and wine.  Heat slowly, stirring often till heated through.   Use on ham.

Glazing the Ham

10-12 pound ham
Port Wine and Apricot Glaze (above)

Bake ham at 325 for one and a half hours on a rack in shallow roasting pan.  Remove from oven, trim off excess fat and any skin.  Brush with Port Wine and Apricot Glaze and return to the oven.   Glaze ham every 15 minutes for one hour. 

Serve with Chutney Sauce.

 


Margaretha's Salad Dressing

In a cast iron kettle, beat up 3 eggs, keep beating and slowly add 1 cup sugar to eggs, continue beating and slowly add 1/2 cup apple cider vinegar.  Cook over low fire stirring constantly till thickened.  Cool completely before storing in glass jar.

Note:  A heavy stainless steel pan will work, as well as any kind of vinegar - you must add the vinegar while rapidly beating the eggs and sugar - if you don't the vinegar cooks the eggs and dressing is lumpy.

In our house, there was a huge difference between salad dressing, mayonaise and Miracle Whip.  This dressing was used on chicken, potato, macaroni, pea and bean salads, as well as a cheese spread..  It will keep in the refridgerator for 7 days.


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