Smoked Cornish Hens with Red Currant Sauce
Submitted by: Cathie
1 10-ounce jar Red Currant Jelly
1/4 cup dry white wine
2 tablespoons orange juice
1/2 teaspoon ground allspice
 1/8 teaspoon salt
1/8 teaspoon ground black pepper
4 Cornish Hens - smoked, halved and chilled
Preheat oven to 275 degrees. Combine jelly, wine, orange juice, allspice salt and pepper in a food processor. Process until well blended. Place hens in a single layer in a deep roating pan. Baste with jelly mixture. Cover and roast 1 1/2 to 2 hours or until temperature reaches 165 degrees on a meat thermometer. Baste hens with jelly mixture while baking. Serve warm. Yields 8 servings.

Fresh Ham with Cranberry Glaze
Submitted by: Cathie
7-pound whole ham
3/4 cup chopped onions
1/8 cup butter or margarine
1 16-ounce whole cranberry sauce
1/3 cup apple cider vinegar
 2 teaspoons Worcestershire sauce
1/8 teaspoons hot pepper sauce
1/2 cup firmly packed brown sugar
1 tablespoon dry mustard
2 teaspoons minced crystallized ginger
Preheat oven to 350 degrees. Place ham on a rack in a large roasting pan. Insert meat thermometer into thickest portion of ham making sure it does not touch fat or bone. Cover and bake meat 18 to 20 minutes per pound or until thermometer reaches 160 degrees.

For cranberry glaze combine onion and butter in medium saucepan. Cook over medium heat about 10 minutes or until onions are tender. Stir in cranberry sauce, vinegar, Worcestershire sauce, and pepper sauce. Add brown sugar, dry mustard and ginger; stir until well blended. Bring mixture to a boil. Reduce heat to medium-low; simmer 20 minutes or until mixture is slightly thickened.

Uncover ham last hour of baking. Spoon glaze over ham every 15 minutes. Remove from oven and allow to stand 15 minutes before serving. Serve warm with remaining cranberry glaze. Yields 14 to 18 servings.

Christmas Succotash
Submitted by: Cathie
15 slices bacon
3/4 cup finely chopped onion
2 10-ounce packages frozen yellow corn, thawed
2 10-ounce packages frozen baby lima beans, thawed
1 10-ounce can diced tomatoes and green chiles
 1 1/4 cups bread crumbs
2 cups half and half
3 eggs
1 tablespoon sugar
3/4 teaspoon salt
1/4 teaspoon ground black pepper
Preheat oven to 375 degrees. In a heavy large skillet cook bacon over medium heat until crisp. Transfer bacon to paper towels reserving drippings in skillet. Set aside 6 slices bacon for garnish; crumble remaining bacon. Cook onion in bacon drippings until tender; drain onion. In a large bowl, combine crumbled bacon, onion, corn, lima beans, undrained tomatoes and green chiles, and bread crumbs. In a small bowl, beat half and half and eggs until blended; stir in sugar, salt and pepper. Stir half and half mixture into vegetable mixture. Pour into a greased 9 x 13 inch baking dish. Cover and bake 1 1/2 hours. Uncover and bake 15 minutes longer. Crumble remaining bacon over casserole to garnish; serve warm. Yields 12 to 14 servings.

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Jezebel Jen

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