With the holidays quickly approaching, many of us will be back in the kitchen once again. However, instead of that delicious turkey you had a few weeks ago, you may be switching it up to some yummy honey ham this time around. With Christmas just around the corner, The Plume wanted to share a few CCHS students and staff holiday recipes.

Layla Risse’s Family Mashed Potatoes

Ingredients:
5 pounds Yukon Gold potatoes, cubed
2 (3 ounce) packages cream cheese
8 ounces sour cream
½ cup milk
2 teaspoons onion salt
ground black pepper to taste

Yields: 12 servings

Directions:
– Preheat the oven to 325 degrees F (165 degrees C).

– Place potatoes in a large pot of lightly salted water. Bring to a boil, and cook until tender, about 25 minutes. Drain, and mash.

– In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper. Transfer to a large casserole dish.

– Cover, and bake for 50 minutes in the preheated oven.

Mrs. Orf’s Homemade Chicken and Noodles Recipe

Ingredients for Noodles:
6-8 eggs
2-3 cups of white flour
Salt and pepper (optional) You’ll have to add salt in the broth and bouillon so add lightly.
2 48oz and 2 32oz of chicken broth
2-4 cubes of chicken bouillon
Garlic
Parsley
Cooking spray

Directions:
– Beat the eggs until they are mixed well. Add salt and pepper to the mixture. Start adding in flour a little at a time. This creates the dough. The dough should be a little on the stiff side, but remember you’ll need to be able to roll it out with a rolling pin.

– Create a floured surface on an old newspaper, parchment paper, or some other clean surface. Roll out fist sized rolls of dough to approximately 1/8th of an inch thick, keeping the dough dusted with flour. Use a pizza cutter to cut the dough into small pieces (smaller is better, like 1”x ½” or just a little bigger — if they’re too big, they’ll be stiff and tough after you cook them.) These will swell a lot when cooking. The flour will thicken the broth later on.

– Put some chicken broth into a stock pot (not all of your chicken broth) and add a couple of cubes of chicken bouillon. Bring it to a boil, add noodles, turn it down so noodles start to cook a bit. Cook them for 10 minutes.

– Spray a 4 quart Corningware French White Oval Roaster with cooking spray.

– Using a slotted spoon, transfer the noodles to the bottom of the dish until it is not quite half-full. Sprinkle garlic, parsley, salt, and pepper all over the noodles. Use the spoon to stir in the noodles a bit. Set aside the liquid used to cook the noodles.

Ingredients for Chicken:
4-5 whole chicken breasts
Salt and pepper
Garlic – minced
Parsley

Directions continued:
– Lay the chicken breasts on top of the noodles, leaving the skin and bones in place. Sprinkle with garlic, parsley, salt, and pepper. Using a ladle, add liquid from noodles into the pan to about three quarters full.

– Bake with the lid on for 2 hours at 350 degrees. Check it every 30 minutes and add more broth if needed to keep the liquid level up so that the pan is three quarters full.

Mrs. Harkins Egg Casserole

Ingredients:
Eggs (as many as you need–our house uses 2-3 dozen)
Bacon or sausage
2-3 cream of mushroom soup cans
Milk
Hash browns
Onions chopped or onion flakes
Cheese

Directions:
– Preheat the oven to 375 degrees.

– Crack all of the eggs in a bowl. Stir them until it is all yellow.

– Mix the cream of mushroom with just a little bit of milk. (I never measure anything.) It should be the consistency of gravy.

– Take that mixture and combine it with the eggs. Stir the two together as best as possible.

– Add onion flakes/chopped onions to the mixture. (You may add any other spices you would like at this time.)

– Cut the bacon or sausage into pieces. Fry them in a skillet for a couple of minutes. Then set aside for later.

– Spray your casserole dish(es) with non-stick cooking spray.

– Take the hashbrowns (I use the original hash browns, but the homestyle ones work just as well) and put them in the casserole dish as the bottom layer.
– Next, take the bacon/sausage pieces and add those on top of the hash browns.

– Pour the egg mixture on top of that.

– Sprinkle some cheese on the top.

– Put in the oven for 45 minutes.

– Take out of the oven then sprinkle more cheese on top of the casserole.

– Put in the oven for another 15 or so minutes (until the egg is completely cooked or top is golden brown).

-Let cool before eating.

Vanessa Avonce’s Families Honey Glazed Ham

Ingredients:
1 (10 pound) fully-cooked, bone-in ham
1 ¼ cups packed dark brown sugar
⅓ cup pineapple juice
⅓ cup honey
⅓ large orange, juiced and zested
2 tablespoons Dijon mustard
¼ teaspoon ground cloves

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Place ham in a roasting pan.

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 5 to 10 minutes. Set aside.

Bake ham in a preheated oven uncovered for 2 hours. Remove ham from the oven, and brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.

Thank you to those who were kind enough to share their delicious recipes.