Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Hot Fruit Sauce for Easter Ham
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- #35817
The sweet, fruity sauce perfectly complements salty baked ham or roast pork.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 cup unsalted butter, melted
1/2 cup confectioners' sugar
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 can (20 ounce size) peach halves in juice, drained
1 can (20 ounce size) pear halves in juice, drained
1 can (20 ounce size) pineapple chunks in juice, drained
1 cup red grapes
1 cup green grapes
directions
Preheat the oven to 325 degrees F.
Combine the melted butter, confectioners' sugar, cloves, cinnamon, and nutmeg in a bowl and mix until the sugar dissolves.
Place the fruit in a baking dish. Evenly drizzle the butter mixture over the fruit and stir gently to coat the fruit in the mixture.
Place the fruit in the oven and bake at 325 degrees F for 25 minutes or until bubbly and the fruit has cooked down.
Serve the sauce warm over ham or roast pork.
nutrition data
Nutritional data has not been calculated yet.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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