BUDDIG PINWHEELS-a great way to start!
Ingredients
• 1 package (8 oz.) cream cheese, softened • 1 tablespoon grated
onion
• 1 teaspoon horseradish • Dash Worcestershire sauce
• 2 packages (2 oz. each) Buddig Sliced Beef or Ham
Directions
Combine cream cheese, onion, horseradish and Worcestershire
until well blended. Separate sliced meat, laying two slices in a
row, slightly overlapped. Spread with cream cheese mixture. Roll
up and fasten with a wooden pick. Repeat with remaining meat
and cream cheese. Refrigerate, covered, at least 2 hours. Just
before serving, cut into 1-inch slices.
NUTRITIONAL INFORMATION: Calories per serving (one 1-
inch piece) 24; Calories from Fat 20; Total Fat 2g; Saturated
Fat 1g; Cholesterol 8mg; Sodium 58mg; Total Carbohydrate 0g;
Dietary Fiber 0g; Protein 1g
PREP TIME: 20 minutes
CHILL TIME: 2 hours
Makes approximately 3-1/2 dozen pinwheels
• 1 package (8 oz.) cream cheese, softened • 1 tablespoon grated
onion
• 1 teaspoon horseradish • Dash Worcestershire sauce
• 2 packages (2 oz. each) Buddig Sliced Beef or Ham
Directions
Combine cream cheese, onion, horseradish and Worcestershire
until well blended. Separate sliced meat, laying two slices in a
row, slightly overlapped. Spread with cream cheese mixture. Roll
up and fasten with a wooden pick. Repeat with remaining meat
and cream cheese. Refrigerate, covered, at least 2 hours. Just
before serving, cut into 1-inch slices.
NUTRITIONAL INFORMATION: Calories per serving (one 1-
inch piece) 24; Calories from Fat 20; Total Fat 2g; Saturated
Fat 1g; Cholesterol 8mg; Sodium 58mg; Total Carbohydrate 0g;
Dietary Fiber 0g; Protein 1g
PREP TIME: 20 minutes
CHILL TIME: 2 hours
Makes approximately 3-1/2 dozen pinwheels
Glazed Ham with Raisin Chutney Sauce
Cooking Technique: Bake
Prep Time: 10
Cooking Time: Over one hour
Yield: 20 servings (1-1/2 cups sauce; 6 oz ham per svg)
Ingredients:
1 Cook's® Bone-in Spiral Sliced Half Ham*, about 9 pounds
1/2 cup mango chutney, large pieces chopped
1/4 cup raisins, finely minced
1 1/2 teaspoons white balsamic vinegar or white wine vinegar
1/2 teaspoon curry powder
1/4 teaspoon ground ginger
Directions:
Prepare ham according to package directions.
Make Raisin Chutney Glaze: stir together chutney, raisins, vinegar, curry powder, and ginger in
small bowl. Set aside.
Remove ham from oven 30 minutes before done and brush glaze on ham. Continue baking ham
uncovered.
Carve ham and serve.
* NOTE: substitution - may use Cook's® Bone-in Butt or Shank Portion (or Half Ham). Actual
size of ham may vary - adjust cooking time and number of servings accordingly.
Serving Suggestions
Enjoy with Roasted Eggplant Stuffed Tomatoes; and Toasted Coconut Custard Tart (other
recipes on this system).
Pollo Rancho Luna: Moon Ranch Chicken Recipe
courtesy Alex Garcia
Recipe Summary
Difficulty: Medium
Prep Time: 20 minutes
Inactive Prep Time: 8 minutes
Cook Time: 20 minutes
Yield: 4 servings
User Rating:
Ingredients:
1 (3 to 4 pound) chicken
6 garlic cloves, chopped, plus 6 chopped
2 tablespoons fresh oregano, chopped
1 tablespoon cumin
1/2 cup lime juice, plus 1/4 cup
1/4 cup Worcestershire sauce
1/4 cup cooking sherry
1/4 cup olive oil, plus 1 cup oil
1 white onion, finely dice
1/4 cup orange juice
1/2 bunch parsley, chopped
Salt and pepper
Cut chicken by the backbone and remove the backbone, keeping the rest of the chicken in one piece.
Place the chicken in a sealable plastic bag or a baking dish large enough to hold the chicken.
In a blender, combine 1/2 the garlic, oregano, cumin, 1/2 cup lime juice, Worcestershire sauce, sherry
and 1/4 cup olive oil. Puree until smooth. Pour over the chicken and make sure the chicken in entirely
coated. Marinate, refrigerated, overnight.
Preheat a grill. Preheat the oven to 350 degrees F.
Grill the chicken over medium heat, using something heavy to weigh the chicken down, for 5 minutes
per side. Place in an ovenproof dish or saute pan and finish cooking in the oven for 12 minutes.
In a small saucepan, heat the remaining olive oil. Add the remaining garlic and onions, and cook until
fragrant. Let cool and add the remaining lime juice, orange juice, and parsley. Adjust seasonings and
serve with the grilled chicken.
Episode#: MP1B67
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
courtesy Alex Garcia
Recipe Summary
Difficulty: Medium
Prep Time: 20 minutes
Inactive Prep Time: 8 minutes
Cook Time: 20 minutes
Yield: 4 servings
User Rating:
Ingredients:
1 (3 to 4 pound) chicken
6 garlic cloves, chopped, plus 6 chopped
2 tablespoons fresh oregano, chopped
1 tablespoon cumin
1/2 cup lime juice, plus 1/4 cup
1/4 cup Worcestershire sauce
1/4 cup cooking sherry
1/4 cup olive oil, plus 1 cup oil
1 white onion, finely dice
1/4 cup orange juice
1/2 bunch parsley, chopped
Salt and pepper
Cut chicken by the backbone and remove the backbone, keeping the rest of the chicken in one piece.
Place the chicken in a sealable plastic bag or a baking dish large enough to hold the chicken.
In a blender, combine 1/2 the garlic, oregano, cumin, 1/2 cup lime juice, Worcestershire sauce, sherry
and 1/4 cup olive oil. Puree until smooth. Pour over the chicken and make sure the chicken in entirely
coated. Marinate, refrigerated, overnight.
Preheat a grill. Preheat the oven to 350 degrees F.
Grill the chicken over medium heat, using something heavy to weigh the chicken down, for 5 minutes
per side. Place in an ovenproof dish or saute pan and finish cooking in the oven for 12 minutes.
In a small saucepan, heat the remaining olive oil. Add the remaining garlic and onions, and cook until
fragrant. Let cool and add the remaining lime juice, orange juice, and parsley. Adjust seasonings and
serve with the grilled chicken.
Episode#: MP1B67
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
SPINACH - CAULIFLOWER SALAD
Splashes of bright peppers contrast beautifully in this simple but tasty salad.
Ingredients:
1 large head Andy Boy cauliflower
1/2 lb spinach
6 T vegetable oil
3 T white wine vinegar
1 large garlic clove, crushed
1/2 t ground ginger
1/2 t dry mustard
1/2 t salt
1/2 t dried basil
1/4 t freshly ground black pepper
2 T diced colored peppers
1/2 C slivered almonds
Directions:
1. Rinse and drain Andy Boy cauliflower and cut into small florets.
2. Wash and trim spinach. Stack leaves and slice crosswise into 1/4 inch strips.
3. Place in a salad bowl along with cauliflower. Cover and refrigerate until serving time.
4. In a jar, combine oil, vinegar, garlic, ginger, salt, mustard, basil and black pepper. Shake to blend well.
5. Just before serving, pour dressing over vegetables; add almonds and mix gently, but thoroughly. Top with diced peppers and
serve with baguette croutons.
Serves 6
RECIPES
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