Houseboat Magazine

WWW.HOUSEBOATMAGAZINE.COM NOVEMBER | DECEMBER 2015 39 These recipes are shared at Allrecipes.com. Check out more on our Pinterest page! (www.pinterest.com/houseboatmag) These recipes are shared at Allrecipes.com. Check out more on our Pinterest page! Christmas Cuisine Eggnog Recipe by Denise Ingredients: 6 eggs 1 (14 oz.) can sweetened condensed milk 1 teaspoon vanilla extract 1 quart milk 1/3 pint heavy whipping cream 1 pinch ground nutmeg 1 pinch salt Directions: Whisk the eggs, then mix in the condensed milk, vanilla, quart of milk and salt. Beat the whipping cream until peaks form, then fold into the mixture and sprinkle with nutmeg. Serve cold. Candied Pecans Recipe by Alix Ingredients: 1 cup white sugar 1 teaspoon cinnamon 1 teaspoon salt 1 egg white 1 tablespoon water 1 pound pecan halves Directions: Preheat the oven to 250 °F and mix the cinnamon, sugar and salt together in a bowl. In another bowl, whisk the egg white and water until frothy and toss in the pecans. Add the sugar mix and stir until pecans are nicely coated. Spread pecans onto a baking sheet and bake for an hour, stirring every 15 minutes, until they're evenly browned. ■ Maple Ham Recipe by Colleen Criswell Ingredients: 1 (4 lb.) boneless ham 1 (8 oz.) can pineapple slices in syrup 10 whole cloves 2 cups water 1 cup maple syrup 1/4 cup brown sugar 2 tablespoons honey 2 tablespoons butter Directions: Preheat oven to 350 °F and poke ham with a fork, before sticking the pineapple slices on the ham with toothpicks. Press the cloves into the ham and place in baking dish with water. Melt the butter on low heat and stir in the syrup, brown sugar, and honey until hot. Pour half the mix over the ham and bake for an hour and a half, frequently basting with the remaining mix. Pull ham from the oven, stir pan drippings in a saucepan over medium heat until thickened, and serve with ham. Creamy Au Gratin Potatoes Recipe by Cathy M Ingredients: 4 russet potatoes (cut in 1/4 inch slices) 1 onion (sliced into rings) salt and pepper to taste 3 tablespoons butter 3 tablespoons all-purpose flour 1/2 teaspoon salt 2 cups milk 1 1/2 cups shredded Cheddar cheese Directions: Preheat oven to 400 °F, butter a 1-quart casserole dish, and layer half of the potatoes inside. Next layer the onion slices, then top with the remaining potatoes. Season with salt and pepper to taste. Melt butter over medium heat, add the flour and salt, and whisk for one minute. Stir in milk and cook until mixture has thickened, then add cheese all at once and continue stirring until it has melted, about a minute. Pour cheese over the pota- toes, cover the dish with aluminum foil, and bake 1 1/2 hours. Christmas Cuisine

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