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.


 
 

 

My personal leadership philosophy

My personal leadership philosophy can be summed up in just a few words — people first, mission always. Some may mistake the phrase “people first, mission always” as a dictum to coddle unit personnel through adversity, but actually, my focus is on preparing them to overcome adversity. The mission will always press on, but without...
 
 

Work, family balance success marker

“Being successful means having a balance of success stories across the many areas of your life. You can’t truly be considered successful in your business life if your home life is in shambles.” — Zig Ziglar In our careers, we frequently hear about the importance of having balance in our life and job. Some common...
 
 
Staff Sgt. 
TIMOTHY BOYER

Luke plays role in saving species

Staff Sgt.TIMOTHY BOYER A team of wildlife specialists prepare a Sonoran pronghorn for release into the wild at the Cabeza Prieta National Wildlife Refuge in Ajo. Sixty-nine pronghorn were captured this year. Of those, more tha...
 

 

News Briefs December 19, 2014

Road closure Litchfield Road at Northern Parkway is closed daily 9 a.m. to 3 p.m. through Sunday to paint the bridge overpass, weather permitting. Northern Parkway will remain open. Reems Road and Dysart Road are alternate routes. For more information, call MCDOT at 480-350-9288. MLK luncheon There will be a Martin Luther King Jr. luncheon...
 
 
Senior Airman 
JAMES HENSLEY

MWD Roy — partner, friend passes

Senior AirmanJAMES HENSLEY Staff Sgt. Scott Emmick, 56th Security Forces Squadron Military Working Dog handler, and Roy, 56th SFS MWD, play Dec. 14, 2012, at the at Luke Air Force Base kennels. The MWD and handler team plays to...
 
 

46 graduate ALS in class 15-1

The 56th Fighter Wing Airman Leadership School graduated 45 senior airmen and one staff sergeant Dec. 11 from class 15-1. The graduates are senior airmen unless otherwise noted. John L. Levitow award: Nathaniel Gladney, 56th Aircraft Maintenance Squadron Distinguished graduates: Matthew Goodspeed, 56th Operations Support Squadron; Russell Hires, 56th Medical Support Squadron; James Gilmore, 56t...
 




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