Ingredients:

• 2lb parsnips, peeled and cut into chunks
• 2 apples, cored and quartered
• 1 onion, diced
• 5 1/2 cup chicken broth
• 1/2 tsp salt

How to Prepare:

In a large pot; add parsnips, apples, onion, chicken broth and salt. Bring to boil. Reduce heat and simmer for 2 hours or until parsnips are tender. Let cool. Blend mixture in blender. Reheat and serve.

Part I:

Part II:

• 1 cup water
• 2 tablespoons butter
• 1/2 teaspoon garlic powder
• 1 cup couscous
• 4 ounces cooked ham, cut into 1/2 inch pieces
• 1 (8 ounce) can pineapple chunks, juice reserved
• 1/2 small red onion, sliced
• 1 cup frozen green peas, thawed
• 1 tablespoon lemon juice
• Dijon-style prepared mustard
• 1 tablespoon vegetable oil
• salt and pepper to taste

Directions:

In a large saucepan, bring water, butter and garlic powder to a boil. Turn off heat and stir in couscous. Cover and let stand for 5 minutes. Fluff with a fork and let cool.

In a large bowl, mix together couscous, ham, pineapple, onion and drained peas.

In a small bowl whisk together 1/4 cup reserved pineapple juice, lemon juice, Dijon-style mustard and vegetable oil. Pour dressing over the salad and stir to coat. Salt and pepper to taste.

Ingredients:

• 1 (5 pound) bone-in ham
• 1/3 cup prepared yellow mustard
• 1/3 cup maple syrup
• 2 tablespoons brown sugar
• 2 teaspoons onion powder

How to Prepare:

Preheat the oven to 325 degrees F (165 degrees C).  Rinse the ham and pat dry with paper towels.

Place the ham in a shallow roasting pan.  In a small bowl, mix together the mustard, maple syrup, brown sugar and onion powder. Coat the ham entirely with the glaze using a spoon or brush.

Roast the ham uncovered for 2 hours in the preheated oven, or until heated through. Let it rest for about 15 minutes before carving to keep it from drying out.

• 2 – 8 oz. tubes crescent rolls
• 2 sticks butter
• 4 firm peaches, peeled and quartered
• 1 1/2 c. sugar
• 1 tsp. cinnamon
• 1- 12oz. Mountain Dew

How to Prepare:

Melt butter, add sugar and cinnamon, unroll crescents and place peach quarters in each one. Roll from large end to small.

Place in 12″ x 10″ x 2″ pan. Pour butter mixture over them and then pour Mountain Dew on top. Bake at 350° oven for 45 minutes.

Ingredients:

• 4 cups potatoes, cooked, peeled and cubed (about 6 or 7 whole potatoes)
• 1 cup Miracle Whip or mayonnaise
• 1 teaspoon mustard
• 1/2 teaspoon celery seeds
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 hard boiled eggs, chopped
• 1/2 cup onion, chopped
• 1/2 cup celery, finely chopped
• 1/2 cup sweet pickles, finely chopped

How to Prepare:

Boil potatoes whole, with the skins on, in salted water for about 15 to 20 minutes until they are tender in the middle when you prick with a fork. Do not overboil or the salad will be mushy.

Cool the potatoes a bit then peel them, cut into cubes and place in a large bowl.

In a separate smaller bowl combine the mayonnaise, mustard, celery seeds, salt and pepper. Mix well. Add the chopped eggs, onion, celery and pickles and mix together to combine.

Pour dressing over the cubed potatoes and mix lightly so as not to break up the potatoes too much. Cover and chill until time to serve.

• 2 teaspoons vegetable oil
• 1/4 cup finely chopped onion
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon ground cumin
• 1 teaspoon dried cilantro
• 1/8 tablespoon dried minced garlic
• 1 (10.75 ounce) can condensed tomato soup
• 1 (4 ounce) can diced green Chile peppers

How to Prepare:

Heat the oil in a medium saucepan over medium heat, and cook the onion until tender.

Mix in cocoa powder, cumin, cilantro, and garlic. Stir in the tomato soup and green chile peppers.

Bring to a boil, reduce heat to low, cover, and simmer 10 minutes.

Transfer to a gravy boat or pour directly over food to serve.