Family Reunion

The following recipes: Baked Corned Ham, Scalloped Potatoes.
Mexican Beans, Cole Slaw, Oven Roasted Vegetables are recipes that
will feed 40 to 50 people. Great for family reunion.

Baked Corned Ham
Rinse ham and put in roasting pan.
Add one bottle of dark beer, three teaspoons black pepper corns and 20 juniper berries,
slightly crushed, and 10 whole allspice.
Roast 20 minutes per pound in 325degree oven, basting occasionally.
Remove from over, pour off stock and cool until fat has solidified.
Reduce stock by half and serve as a sauce
(optional: pealed and cored apple or pear may be added and strained to make sauce).
Remove skin and most of fat from ham. Make a paste with dry mustard, honey and stock.
Coat trimmed ham with paste and return to slow over until glazed, about one hour.
Is good sliced and served either hot or cold

Scalloped Potatoes
40medium potatoes scrubbed, pealed and sliced in food processor
Do not rinse, the potato starch is needed as a thickening agent
10 medium onions pealed and sliced in food processor
1/2 pound margarine, 1/2 pound butter thinly sliced when very cold or frozen
Salt, pepper and flour
Milk
Liberally butter bottom and sides of large baking pan, 18 X 30 X 6 inches.
Alternate layers of potatoes and onions, adding butter, salt, pepper and flour to each layer, ending with butter. Pour in enough milk to barely be seen below the surface of the last layer of potatoes. Bake in slow over at least two hours or until potatoes are tender, no longer soupy and light brown on top. Remove from oven, cover the pan with foil and wrap in several thickness of newspaper, place on tray for easy and safe transport.

MEXICAN MIXED BEANS
1 Pound dried kidney beans
1 Pound large dried lima beans
1 Pound dried great northern beans
1 Pound dried pinto beans
Mix beans, wash, soak and cook according to directions for pinto bean package.
Do not add salt until beans are nearly done, it will make the skins tough.
These can be easily cooked in two large pots if you don't have a five gallon pot.
Add 1 cup good olive oil
1/4 cup oregano
10 cloves of garlic finely chopped
3 large onions coarsely chopped
Wrap the following in several cheese cloth bags and add to pot:
3 cinnamon sticks
10 to 15 cloves
10 to 15 whole allspice
1 tablespoon mustard seed
5 whole stalks of celery, 3 large carrots, remove and mash into reduced bean broth.
5 or 6 whole dried chilies your choice, we like it hot, remove or mash into broth.
Add salt to taste 10 to 20 minutes before beans are done.
Cook to your desired tenderness. Remove beans from broth, reduce broth by half
and add to beans. Serve topped with chopped onions, salsa and sour cream.

Cole Slaw
4 large heads cabbage, grated
1 large onion, thinly sliced
2 pounds carrots (optional)
1 pint mayonnaise
1/2 cup apple cider vinegar, or your favorite pickle vinegar
1/4 cup sugar (may reduce if pickle vinegar is sweet)
1 tablespoon salt
1 teaspoon pepper
Combine prepared vegetables. Mix remaining ingredients and pour over cabbage. Toss to combine vegetables and sauce. Toss again just before serving.

Oven Roasted Vegetables
10 bell peppers, assorted colors, core and seeds removed, approximately 2 inch pieces
2 pounds mushrooms, cleaned and cut into similar size pieces
5 large onions quartered
2 heads fennel, sliced
5 turnips cut in similar size pieces
Assortment on squash cut into similar size pieces
1 pie pumpkin, peeled and sliced thinly
Mix all vegetables in large container. Mix two envelopes of four season Italian salad
dressing mix in enough vegetable oil to coat, marinate for at least 2 hours.
Spread single layer on cookie sheets and roast.
Roast in 350 degrees oven for 20 minutes and move up under the broiler for 10 minutes,
stirring occasionally.

Fresh Fruit Bowl
Seasonal and special fruits are used exclusively, quantity to equal 1 gallon of fruit
2 to 3 pounds grapes of one kind, we don't like them mixed
10 apples of any kind, both mealy and tart are good together, pealed and sliced
8 to 10 bananas, thickly sliced
5 pears, pealed and sliced
5 to 10 oranges, pealed and sectioned
3 grapefruit, pealed and sectioned
Mixed together and marinate for at least 2 hours.
Marinade:
1 tablespoon vegetable oil, 1 tablespoon apple cider vinegar, 1 teaspoon salt,
1/2 cup honey, 1 cup of fresh citrus fruit juice or 100% juice, cranberry juice