Directions

Heat oven to 350 degrees. Mix chicken, taco seasoning, 1/2 cup water and salsa verde in a skillet. Simmer on medium heat for 10 minutes.
Coat 13 x 9 x 2-inch pan with nonstick cooking spray. Cover bottom of pan with 3 flour tortillas, overlapping. Pour half of the chicken mixture on the tortillas. Cover with 3 more tortillas. Spread with warmed beans and the sour cream.
Sprinkle half the cheese over the beans and sour cream, and cover with the remaining 3 tortillas. Top with remaining chicken mixture, followed by remaining cheese.
Bake at 350 degrees for 25 to 28 minutes, until bubbly.

Directions

Heat oven to 325 degrees F. On rack in shallow roasting pan, place pork. In small bowl, mix marmalade, orange juice, fennel, thyme and sage. Brush half of the marmalade mixture over pork.
In large bowl, toss sweet potatoes and Brussels sprouts with oil, salt and pepper. Arrange vegetables around pork. Insert ovenproof meat thermometer so tip is in thickest part of pork.
Roast uncovered 1 hour. Brush pork with remaining marmalade mixture; gently stir vegetables to coat with pan juices. Roast about 15 minutes longer or until thermometer reads 155 degrees F and vegetables are tender. Cover pork with foil and let stand 10 to 15 minutes until thermometer reads 160 degrees F.

Directions

You’ll need a broiler pan with rack and a shallow 3-qt baking dish. Heat broiler.
Place half the eggplant on broiler rack; evenly coat with nonstick spray then sprinkle with half the pepper. Broil 4 in. from heat 4 to 8 minutes per side until lightly browned and tender. Repeat with remaining eggplant and pepper.
Heat oven to 350°F.
Spread 1/2 cup marinara sauce in baking dish. Line with 1/2 the eggplant. Spoon on 1 1/4 cups sauce; top with 1 cup mozzarella, then remaining eggplant, sauce and mozzarella.
Sprinkle with Parmesan; cover with foil.
Bake 45 minutes or until bubbly. Let rest 15 minutes

Directions

In a small bowl, combine 5 tablespoons butter, minced garlic, poultry seasoning and minced rosemary and thyme. With fingers, carefully loosen skin from the turkey breast; rub butter mixture under the skin. Rub remaining butter over skin of turkey. Sprinkle salt and pepper over turkey and inside cavity.
Place two onions, garlic cloves and rosemary and thyme sprigs inside the cavity. Place turkey on a rack in a large shallow roasting pan. Pour broth and wine into pan. Add celery, carrots and remaining onion.
Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a meat thermometer reads 180°, basting occasionally. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before slicing. If desired, thicken pan drippings for gravy. Yield: 14 servings.

Directions

Heat the olive oil in a deep skillet. Add onion, celery, and carrot, and cook over moderate heat until softened. Add the garlic, and cook 1 minute. Add veal, pork, and beef. Cook, stirring occasionally, until meat is no longer pink. Add wine, and reduce for 1 minute. Stir in broth. Add herbs, bay leaf, and salt and pepper. Bring the mixture to a boil. Reduce heat, cover, and simmer for 15 minutes. Uncover, and reduce until almost dry. Discard bay leaf. Set aside to cool.

Meanwhile, melt the butter or margarine in a saucepan set over moderately low heat. Whisk in flour for approximately 2 minutes. Whisk in milk, grated nutmeg, and salt and pepper. Simmer, stirring occasionally, for 5 minutes or until thickened. Stir in parsley and 1/2 cup Parmesan cheese.

Transfer the cooled meat mixture to a large bowl. Mix in egg yolks. Mix in the cheese and parsley sauce. Set aside.

Combine the tomato sauce and cream, set aside.

Cut the pasta sheets crosswise into 5 inch lengths. In a pot of boiling salted water, cook the noodles a few at a time until al dente. This should take only a minute or two with fresh pasta. Transfer to a bowl of cold water. Spread the noodles in one layer on paper towels to drain.

Spoon 1/4 cup of the filling down the center of one noodle, and roll the noodle to enclose the filing. Transfer the cannelloni, seam side down, to a well buttered gratin dish. Repeat with the remaining noodles and filling, arranging in single layer. Ladle the tomato sauce over the cannelloni, and sprinkle with the remaining Parmesan cheese.

Bake at 400 degrees F (205 degrees C) for 10 minutes, or until bubbling. Run under the broiler about 4 inches from the heat for 2 minutes, or until golden.

Ingredients

1 (12 pound) bone-in ham
3/4 cup butter, softened
3/4 cup honey
1/2 cup whole cloves (optional)

Directions

Preheat the oven to 350 degrees F (175 degrees C).

Cut 1 inch deep criss-crosses into the flat side of the ham. In a small bowl, mix together the butter and honey. Slather onto the ham, making sure to get in the crevices too. Insert cloves into the ham if desired. Place in a roasting pan.

Bake for 4 hours in the preheated oven, or 20 minutes per pound. The internal temperature should reach 160 degrees F (70 degrees C). Baste every 20 minutes with the drippings.

Remove, slice, serve, savor.