Uncategorized

December 13, 2013

Recipes make delicious holiday food prep fast, easy

Sweet-potatoes-pic
Southern Candied Sweet Potatoes

12 servings, prep time: 20 minutes, cook time: One hour

Description: Traditional sweet potato recipe. It is usually served as a side dish.

Ingredients

Six large sweet potatoes

1/2 cup butter

Two cups white sugar

One teaspoon ground cinnamon

One teaspoon ground nutmeg

One tablespoon vanilla extract

salt to taste

Directions

1. Peel the sweet potatoes and cut them into slices.

2. Melt the butter in a heavy skillet and add the sliced sweet potatoes.

3. Mix the sugar, cinnamon, nutmeg and salt. Cover the sweet potatoes with sugar mixture and stir. Cover skillet, reduce heat to low and cook for about one hour or until potatoes are “candied”. They should be tender but a little hard around the edges. Also the sauce will turn dark. You will need to stir occasionally during the cooking. Stir in the vanilla just before serving. Serve hot.

Courtesy of Staff Sgt. Darlene Seltmann, 56th Fighter Wing Public Affairs

Green-beans-pic
Caramelized Green Beans with Walnuts

Four servings, prep time: Five minutes, cook time: 20 minutes

Description: A salty-sweet side dish sure to please veggie-lovers and those with a sweet-tooth

Ingredients

Three tablespoons butter

One pound green beans, trimmed and cut into two-inch pieces

One cup water

¼ cup packed brown sugar

¼ cup white sugar

½ cup chopped walnuts

¼ teaspoon salt

Directions

1. Melt the butter in a large skillet over medium heat. Add green beans; cook and stir for about five minutes. Mix in the walnuts, and pour in water. Cover and cook for about 10 minutes, or until very little water is left in the pan.

2. Add the salt, white sugar, and brown sugar; stir until beans and walnuts are evenly coated. Cover, and cook over medium heat for five more minutes. Remove from the heat.

Courtesy of Jaycee Boyer

Ham-pic
Tangy Honey Glazed Ham

20 servings, prep time: 15 minutes, cook time: Two hours 45 minutes

Description: A glaze made with common ingredients. This ham can be complemented with scalloped potatoes, creamed peas, biscuits or almost anything.

Ingredients

One (10-pound) fully-cooked, bone-in ham

One and 1/4 cups packed dark brown sugar

1/3 cup pineapple juice

1/3 cup honey

1/3 large orange, juiced and zested

Two tablespoons Dijon mustard

1/4 teaspoon ground cloves

Directions

1. Preheat oven to 325 degrees F. Place ham in a roasting pan.

2. In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, and ground cloves. Bring to a boil, reduce heat and simmer for five to 10 minutes. Set aside.

3. Bake ham in preheated oven uncovered for two hours. Remove ham from oven, and brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.

Courtesy of Staff Sgt. Timothy Boyer, 56th FW PA




All of this week's top headlines to your email every Friday.


 
 

 
Pg-1-photo

Chief of staff visits Luke

Air Force Chief of Staff Gen. Mark A. Welsh III and his wife, Betty, spent time meeting with Airmen and leadership Monday at Luke Air Force Base. Welsh highlighted Airman health, wellness and quality of life activities. He also...
 
 

Mentoring fosters dreams, strengthens us

A few days ago while reading an online commander’s call, I came across an article dated Dec. 31, 2014, stating President Obama proclaimed the month of January 2015 National Mentoring Month. Although this topic is thoroughly discussed in our Air Force today, I felt compelled to write on its importance all the same. In a...
 
 

Have you joined the Air Force yet?

I enlisted into the Air Force in February of 1997. However, I didn’t join the Air Force until March of 1999. No, I’m not talking about the Delayed Enlistment Program. There was no doubt that after high school I would attend college. However, not having applied for any scholarships and realizing that I didn’t have...
 

 
Courtesy photo

Prevention training goes face-to-face

Courtesy photo Maj. Jennifer Tomlinson, Air Education and Training Command Medical Readiness Division deputy chief, serves as facilitator during the AETC Medical Services and Training directorate annual Air Force Suicide Preven...
 
 
Senior Airman
JAMES HENSLEY

Thunderbolt looks to future

Senior AirmanJAMES HENSLEY Staff Sgt. Maddie Baker, 56th Dental Squadron acting commander secretary was an Air Force Honor Guard member prior to crossing over to the dental field. As the commander’s secretary, she plays a piv...
 
 

Tuskegee Airmen commemorated

The Archer-Ragsdale Arizona Chapter of Tuskegee Airman Inc. celebrated the 2nd Annual Tuskegee Airman Commemoration Day with a wreath ceremony Wednesday at the Tuskegee Airmen Memorial Air Park. The Tuskegee Airmen Commemoration Day is the result of legislation signed into law by former Arizona Governor Janice Brewer in 2013 and is the first such law...
 




0 Comments


Be the first to comment!


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>


Directory powered by Business Directory Plugin