Kim Kouski Recipe Reviews (Pg. 1) - (13122115)

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Kim Kouski



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Cranberry Pudding

Reviewed: Dec. 10, 2012
This recipe has been in my step-mother's family for about 4 generations so I'm thinking it's pretty old. I've made it every year for the past 10 years and my dad and stepmom love it, and so do I. A few things though. this recipe is very temperamental and must be babied. You must steam it for exactly 1 1/2 hours. I use a LARGE stock pot, put a little water in the bottom along with a small cup saucer so the pudding doesn't burn. Bring the water to a boil, place the ingredients in a small round casserole dish, put the dish on the saucer in the stock pot of boiling water, simmer with pot covered for exactly 1 1/2 hours for best results. DO NOT PEEK AT DISH WHILE IT'S STEAMING. You'll lose your steam. You can substitute canned cranberries for fresh, but fresh is best. But canned makes a more moist pudding. You can also use 1 cup of brown sugar instead of sugar to make a caramel sauce and Half and Half cream for a less sweet sauce. I once accidently used whipping cream instead of the usually half and half cream and found this makes the best sauce. yummy, yummy, yummy!!
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Tangy Honey Glazed Ham

Reviewed: Jan. 12, 2009
This was the best ham I've eaten in a very long time. I made this for a Christmas party and everyone loved it. Then for an added touch, I kept the ham bone, making sure it had some meat on it. Then I got the 10 Bean Soup mix, threw away the mix packet (Don't need it.) and soaked the beans overnight. Then I washed them the next day, threw them into a large pot, added 8 cups of water and the ham bone, plus extra ham, skin and some ham fat. Simmered it for about a good 3 hours and made a pot of really good bean and ham soup. It thickens as it cooks. Then once it's done, I took out the leftover fat and obviously the bone. (I guess you could give the bone to the dog?) You can add celery, peas, onions, spices, whatever you want. I just used water, beans and the ham and yum, yum!! The water soaks up all those fruit juices and brown sugar that's left on the meat and bone. Thanks, Sue, for a wonder and newly traditional Christmas meal. I will make this next year for Christmas or maybe earlier and of course, my bean soup. :)
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