Easter Dinner

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LarryWolfe

Chef Extraordinaire
Joined
Jan 4, 2005
Messages
15,035
Location
Bealeton
Here's my finished after cooking pic's. Had a camera issue and didn't get any pre or during cooking pic's. HERE are some actual cooking pic's of the ham from last year that was exactly like this one but last years was better. I didn't have rum this year and used bourbon and I do believe that is what made the difference in taste.

Green beans slow simmer with a country ham hock, onions, garlic and pepper, a Southern Delight I grew up on!
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Sweet potato casserole with a brown sugar pecan topping, excellent!
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Corn pudding that was out of this world goooood! I had nothing to do with making this but had no problem eating it! My girlfriend made it and hopefully she will make it again soon! Bread pudding is next on my wish list from her!! She's a baker and she made a great Carrot Cake not pictured for dessert!
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Here's the star of the show.....it shows it doesn't have to be pretty to taste good thank God.
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Here's my plate, very good dinner with good company!
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Now I might have wanted to go last year..since that is where the cooking went on. This stuff prob been in the freezer for 12 months of so. Now we will be needing the corn puddin recipe when you get a round toit. Thanks. Got any good pics of the girlfriend? Do she look as good as Nick?
 
bigwheel said:
Now I might have wanted to go last year..since that is where the cooking went on. This stuff prob been in the freezer for 12 months of so. Now we will be needing the corn puddin recipe when you get a round toit. Thanks. Got any good pics of the girlfriend? Do she look as good as Nick?

Here ya go BW, sorry I only have a pic of just her yet so you will have to enjoy me too.
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Vermin999 said:
Outstanding!!! Would you mind sharing the sweet potato casserole recipe too?

I kept the Sweet potatoes super simple as I hate mushy soaked in butter overly sweet sweet potatoes.

6 - Sweet Potatoes (medium)
2 - Eggs
1 tsp - Vanilla
1/2 cup - Milk
(Note: Normal recipe calls for 1/2 cup white sugar and 4 TBS butter, I didn't add either)

Topping
I cup - Pecans
1/3 cup - Flour
3 TBS - Softened butter

Cook potatoes on grill or in oven at 350* for an hour or until soft. Scoop out the meat of the potato into a bowl and let cool for a few minutes. Add in eggs, milk, vanilla and optional ingredients if you like. Adding them will give you sweeter potatoes, but then the potatoes lose their texture and become mush IMO.

Combine the topping ingredients untile they form crumbles and spread evenly on top of potato mixure. Cook on a grill or oven at 350* until the potatoes are heated through and the topping is golden brown.
 
Now the Warden wrote the book on sweet tates. We still looking for corn puddin:) Mighty fine looking Soul Mate you got there. Fortunate young man you are. And thanks so much for your Service to Our Country. I could prob cough up a bus ticket if she ever wants to move down to God's Country. Now can't afford passage to for two. Let me know.
 
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