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Nov 24 2022 12:54am
Oldiesmann: That topic hasn't been locked so you should still be able to post there. You might get a warning though since nobody has posted in it for months, but you should still be able to ignore that warning and post.

Nov 14 2022 3:57pm
JeanneP: It still will not accept my postings. Trying to get into Larry Hanna Cooking Recipes that he spent so much time putting together. Had all the Bread Machine Recipes way back to Senior net. It shows up here but maybe it has been locked out now.

Aug 28 2022 10:13am
Lloyd Hammond: Lloyd Hammond.I mooved to garden city mo on zz hihway, I posted in on this shout yester day  Vanilla-Jackie If you can fix this thing/it it over my head what to do

Aug 27 2022 8:19pm
Lloyd Hammond: well I am still the same person just turned a year older today. nancy made me some half pies/cherrie. they are easy. the are made with large round biskets from a can, so easy. just pop the cane open seprate the biskets and role them out woth your doe rolin

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What's for dinner? 2020

Started by so_P_bubble, February 18, 2020, 04:59:38 AM

Previous topic - Next topic



Published: Dec 7, 2021 by Samantha Skaggs

This amazing Crockpot Ham is the BEST slow cooker ham recipe! It's cooked in pineapple juice with a brown sugar glaze featuring Dijon, balsamic vinegar, and honey for an EASY holiday dinner that practically makes itself!

Prep Time: 10 minutes Cook Time: 5 hours Total Time: 5 hours 10 minutes Servings: 10 servings (approximately, for an 8-pound bone-in ham)


Fully-cooked ham, approximately 7 to 8 pounds (*see Notes below)

2 cups pineapple juice

For the paste/glaze:

2 cups brown sugar
1 ½ tablespoons Dijon mustard
1 ½ tablespoons balsamic vinegar
1 ½ tablespoons honey

For the slurry (to thicken the glaze):

2 tablespoons cornstarch
2 tablespoons water


Remove ham from the packaging and discard any flavoring packet. If using a bone-in ham, check the end of the bone for a plastic cap and, if present, discard.

Pour the pineapple juice in bottom of a large (6- to 9-quart), oval slow cooker.

In a medium bowl, mix the brown sugar, Dijon, balsamic vinegar, and honey into a paste. Spread brown sugar mixture all over ham and place, flat side down, in slow cooker.

Cover slow cooker with lid and set to LOW. Cook ham for 4 to 6 hours or until the meat is tender and the internal temperature reaches 140°F. If desired, flip and baste the ham halfway through cooking time and again about an hour before the ham is done.

Once ham is done, remove to a platter and tent with foil to keep warm and rest for 15 minutes. Skim any fat and strain the juices from the crock pot into a saucepan. Place the pot on the stove over medium heat and bring the juices to a simmer.

In a small bowl, use a fork to stir the cornstarch into the water to make a slurry. Slowly pour the slurry into the pot while whisking the ham juices.

Allow the mixture to bubble and thicken for a minute or two, stirring occasionally. If you desire a thicker sauce, you may make and stir in a bit more cornstarch slurry.

Serve the ham warm, with the sauce on the side or spooned on top.


6-quart or larger Slow Cooker


You may use a bone-in ham (recommended) or boneless, whole or spiral cut, cured or uncured, smoked or not, shank, butt, or shoulder.

To determine number of servings, estimate approximately ½ pound of boneless ham per person and ¾ pound of bone-in ham per person.

A ham that's less than 7 or 8 pounds will probably reach 140° sooner than 4 to 6 hours.

The ham is already cooked, so all you are doing is heating it through to a safe temperature and allowing it to absorb the flavors of the glaze. For example, a small 3-pound ham will probably be done in 2 ½ to 3 hours. Overcooking will lead to a tough, dry ham, even in the crock pot! You may also want to halve the other recipe ingredients if cooking a ham that's smaller than 4 pounds.

Try to ensure that your ham is going to fit in your crock pot before buying it. However, if your ham is particularly large or of a shape that will not allow the lid of the slow cooker to properly close, trim off a chunk of ham to make it fit. As a last resort, you may cover the slow cooker with a tightly-sealed, triple layer of heavy duty foil instead. Beware of hot steam when you remove the foil!

If you prefer an oven-cooked ham effect, you may brush the entire ham with the thickened glaze and pop it under the broiler for about 5 minutes (watch it closely!) before serving.

When thickening your glaze, do not add straight cornstarch to the hot liquid or it will clump, and do not over stir the sauce once the cornstarch has been added or it may not thicken properly.

Post originally published on April 4, 2014, and republished on March 22, 2019, and December 7, 2021.


These are delicious...hot or cold.

Lithuanian Bacon Buns (Lasineciai)
By Barbara Rolek
 Updated on 11/27/21
Lithuanian Bacon Buns
30 mins
20 mins
50 mins
30 servings
Add a comment
Nutrition Facts (per serving)
150 Calories
8g Fat
12g Carbs
7g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
This recipe for Lithuanian bacon buns or lasineciai is made with a soft roll dough stuffed with chopped cooked onion and bacon. It's considered a national dish of Lithuania and is one of the most popular breads in the culinary repertoire.

Bacon buns can be eaten hot or at room temperature and can be reheated in the oven. This is a perfect project to get the kids involved in if an adult fries the bacon and onion.
For the Filling:

3/4 pound bacon, cut into 1/4-inch pieces
1 medium onion, finely chopped
For the Dough:

1 cup milk
4 ounces (8 tablespoons) unsalted butter
1/4 cup sugar
1/2 teaspoon salt
1 (0.25-ounce) packet active dry yeast (2 1/4 teaspoons)
3 large eggs, slightly beaten, at room temperature
3 cups all-purpose flour
For the Egg Wash:

1 large egg yolk, at room temperature
2 teaspoons water

Steps to Make It

Make the Filling

Gather the ingredients.

In a large skillet, place bacon and onion and barely cover with water. Place the lid on the pan and let simmer until water has evaporated.

Transfer entire contents of the skillet (fat and all) to a container and refrigerate until cool.

Make the Dough
Gather the ingredients.

Scald the milk and mix in butter, sugar, and salt. Cool to 110 F.

Dissolve yeast in this milk mixture, stirring well.

Transfer milk-yeast mixture to a large bowl or stand mixer. Add eggs and flour and beat vigorously with a Danish dough whisk, Batter Blender, wooden spoon or the paddle attachment of a mixer until smooth.

Cover with greased plastic wrap and let rise until doubled.

Punch down dough and let rise again.

Turn dough out onto a lightly floured surface. Cut it in half and work with one half at a time keeping the other half covered.

Roll the dough 3/8-inch thick. Cut out 2- to 3-inch circles of dough with a round cookie cutter.

Place a tablespoon or so of cooled bacon mixture in center of dough circle.

Fold edges over to completely cover the filling and shape into a ball.

Place filled dough balls seam-side down on a parchment-lined baking sheet. Repeat with re-rolled scraps and the other half of dough.

Cover rolls with greased plastic wrap and let rise until almost doubled in bulk.

Heat oven to 375 F.

When rolls have risen nicely, remove the plastic wrap and bake 15 to 20 minutes.

When rolls are lightly tan, brush them with the egg wash of 1 egg yolk beaten with 2 teaspoons water.

Return to oven and bake until golden brown.

Serve hot, at room temperature or reheated in the oven.

I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


Whole Stuffed Chicken With Gravy

By Diana Rattray... Updated on 11/15/22

Prep: 20 mins Cook: 70 mins Total: 90 mins Servings: 4 servings Yield: 1 chicken

A well-seasoned stuffing and a simple pan gravy make our whole roasted chicken a great holiday meal. It's also not to be overlooked for celebratory dinners for smaller gatherings or for those who want an alternative to the traditional turkey. Coated with butter and stuffed with bread, fresh veggies, and herbs, this chicken always comes out moist. Roasted to perfection, the skin is crispy enough, and the meat is tender and juicy. Serve it with mashed potatoes and cranberry sauce for a spectacular and easy-to-make family feast.

The base of the stuffing is breadcrumbs, but other ingredients can fit, too as stuffing is a great way of adding favorite flavors and textures to the dish. Use your favorite herbs, additional vegetables, or different types of non-dairy milk if needed.

The leftovers of this lovely meal are amazing for making sandwiches, casseroles, soups, or salads.


For the Chicken:

1 tablespoon unsalted butter, melted
1 tablespoon cold unsalted butter, cut into small pieces
1 (5-pound) whole chicken
Fresh thyme, rosemary, and sage, optional
Kosher salt, to taste
Freshly ground black pepper, to taste

For the Stuffing:

2 ounces (1/4 cup) unsalted butter
1/2 cup coarsely chopped onion
1/2 cup coarsely chopped celery
1/2 teaspoon dried thyme, or poultry seasoning, or to taste
2 tablespoons finely chopped fresh parsley, or 2 teaspoons dried parsley
2 cups soft breadcrumbs
2/3 cup milk, divided
Kosher salt, to taste
Freshly ground black pepper, to taste
1 large egg, beaten

For the Pan Gravy:

Drippings from the chicken
3 tablespoons all-purpose flour
1 1/2 to 2 cups chicken stock
Salt, to taste
Freshly ground black pepper, to taste

Steps to Make It

Prepare the Chicken

Gather the ingredients.

Position a rack in the center of the oven and heat to 375 F. Line a roasting pan with foil and set a rack in the pan.

Using your fingers or a brush, rub the skin of the chicken with the melted butter. Tuck the pieces of cold butter under the chicken's skin along with the optional fresh herbs. Sprinkle the chicken generously with salt and pepper. Set aside while making the stuffing.

Prepare the Stuffing

Gather the ingredients.

Melt the butter in a large skillet or sauté pan over medium-low heat. Add the onion and celery. Cook, stirring, for about 5 minutes, or until the onion is translucent and the celery is crisp-tender.

Add the dried thyme, parsley, and breadcrumbs. Add about 1/3 cup of milk and stir to blend. Taste and season the stuffing with salt and pepper.

Stir in the beaten egg and enough of the remaining 1/3 cup milk, if needed, one tablespoon at a time to make a moist mixture. Remove from heat.

Stuff and Roast the Chicken

Loosely spoon the stuffing into the cavity of the chicken. Close the cavity by securing loose skin together with toothpicks, or twine. Alternatively, cover the cavity with a piece of foil or a slice of bread.

Place the chicken, breast-side up, on the prepared rack in the roasting pan.

Roast, about 1 hour and 30 minutes to 1 hour and 45 minutes, basting several times with the pan juices. The chicken is done when the internal temperature in the thickest part of the thigh, away from the bone reads 165 F. The stuffing needs to have the same temperature reading. Once cooked thoroughly, remove from the oven and let rest for about 15 minutes.

Make the Pan Gravy

Gather the ingredients.

Skim off the fat from the pan drippings, or use a fat separator. Reserve the fat.

Add three tablespoons of fat back in the roasting pan, reserving the remaining drippings. Add the flour and stir to make a roux. Cook on the stove, stirring, for two minutes.

Put the reserved drippings in a 2-cup measure and add enough chicken stock until you have 2 full cups of liquid.

Gradually stir the chicken stock mixture into the roux mixture. Continue cooking the gravy until thickened, stirring constantly. Season with salt and pepper to taste.

How to Store Leftover Chicken

To safely store cooked poultry:

Place the stuffing and carved chicken in separate containers.
Remove cooled leftovers to airtight containers within 2 hours of cooking.
Store in the refrigerator for up to 3 days.

Is it Safe to Eat the Stuffing?

Yes. Eating the stuffing is safe as long as you carefully comply with these instructions:

Never stuff your chicken the night before. Harmful bacteria in uncooked chicken can leak into the stuffing and cause a variety of health issues.

Never remove the stuffing from the chicken before it has reached a safe temperature of 165 F. The chicken must remain in the oven until the stuffing reaches that temperature even if the chicken itself has passed the 165 F reading.

Insert an instant-read thermometer into the center of the stuffing to ensure it has reached the safe temperature.

Reheat stuffing leftovers to at least 165 F.