HOUSTON – Cran Raz Glazed Ham
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Makes 2 Servings
1 HEB fully cooked spiral ham
1 Jar Robert’s Reserve Cran Raz Sauce
1. In a 9x13 baking dish, set ham into with ¼ cup of water on bottom. Pour Roberts Reserve sauce over the top and cover with foil
2. Bake @ 400F for 30 minutes with foil and another 15 without foil, until internal temp. reaches 150.
Onion Blossom Mash
Preparation Time: 25 minutes
Serves 4 to 6
5lb. Gold Potatoes
1 jar Roberts Reserve Onion blossom Horseradish dip
2 tbsp. Adam’s Reserve House rub or Truffle Salt
1 stick unsalted Butter
1 cups Heavy Whipping Cream
2 cups Shredded Colby Jack cheese
1. Boil potatoes in water and cook until tender (15-20 minutes). Drain potatoes when done.
2. Melt in small sauce pan Onion blossom, butter and heavy cream. When melted add into the potatoes( little at a time) and mash. Finish by sprinkling in Adams Rub to taste.
3. Spoon Mash potatoes into baking dish and top with cheese and Bake at 350F until cheese is golden and bubbling.
Optional * add green onions and/or bacon before putting into oven.
Lemon Caper Green bean Casserole
Preparation Time: 15 minutes
Baking Time: 15 minutes
Serves 6
1 jar Roberts Reserve Lemon Caper dill sauce
2 teaspoons Adams rub
3 cans can or frozen green beans
1 can HEB fried onions
1 can cream of mushroom soup
½ cup parmesan cheese
1. Heat oven to 350°F. Coat a 9 x 13-inch baking dish with non-stick spray.
2. In a large skillet or sauce pan heat up your soup and lemon caper sauce for 2 minutes. Season to taste with Adams rub.
3. Gently fold in green beans then pour into 9x13 baking dish.
4. Sprinkle parmesan cheese and fried onions and bake.
5. Bake 10-15 minutes, uncovered, till onions are golden brown and sauce is bubbly.
White pasta & pea salad
Preparation Time:15 minutes
Cooking Time: 8 minutes
Serves 4-6
1 jar Roberts Reserve White BBQ sauce
¾ cup Mayo of your choice
¼ cup fresh dill, chopped
1 bag CM pasta of your choice
1 can young peas
1 small can small olives, chopped
¼ cup red onions, chopped
½ cup red, green and or yellow bell peppers, chopped
1. Boil pasta according to directions on package, then drain.
2. Meanwhile mix first 3 items in a medium size bowl and set aside.
3. In a larger bowl add remaining items and fold in dressing, adding a little at a time to desired amount.
4. Chill before serving or serve hot!
