Easter Ham with Rhubarb Sauce by CK
4 lb ham, boneless and fully cooked
3 cups fresh rhubarb, OR 16 oz frozen
1 1/4 cups sugar
1/3 cup orange juice
2 tsp orange peel, grated
3/4 tsp dry mustard
1 cinnamon stick
Do not preheat oven. Place ham, straight from the refrigerator, on a rack in a shallow roasting pan. Add 1/2 cup water. Insert an ovenproof meat thermometer into the thickest part of the ham. Cover the pan tightly with aluminum foil, leaving the thermometer dial exposed. Roast in a 325 degree oven until thermometer registers 135 – about 20 minutes per pound
Combine rhubarb, sugar, orange juice, orange peel, dry mustard and cinnamon stick in a large saucepan. Bring to a boil. Reduce heat to medium and cook, uncovered, about 15 minutes, stirring occasionally. Remove cinnamon stick.
About 15 minutes before the end of cooking time, remove aluminum foil from ham and spoon a small amount of sauce over the ham. Remove ham from oven when meat thermometer reads 135. Allow ham to stand, covered, about 10 minutes or until the thermometer says 140.
Serve remaining sauce with ham. Makes 2 1/4 cups sauce.
Impossibly Easy Breakfast Bake by GT
1 1/2 pounds bulk pork sausage
1 medium bell pepper, chopped (one cup)
1 medium onion, chopped (1/2 cup)
3 cups frozen has brown potatoes
2 cups shredded Cheddar cheese
1 cup Bisquick
2 cups milk
1/4 tsp pepper
Heat oven to 400 degrees. Grease 9×13 baking dish. Cook sausage, bell pepper and onion over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cook 5 minutes. Serves 12.