SANDRA'S ALASKA INSTANT POT VENISON (deer) ROAST

So easy and quick to put together, with an end result of no game-taste,

including fall-apart tender meat, and superbly delicious!!

Serves: 8-10
Prep: 15 Mins.

Cook: 80 Minutes

Pressure build/release: 40 Minutes

INGREDIENTS

2 Tbsp Mazola oil

5 lb venison roast, thawed and trimmed of excess fat and sinew (deer fat is not pleasant to the palette)

3 cups low-sodium beef broth

2 pkgs brown gravy mix

1 Tbsp worcestershire

1 tsp low-sodium soy sauce

2 Tbsp distilled vinegar

SEASONINGS

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp paprika

1/2 tsp pepper

METHOD

Set Instant Pot to sauté and when hot add olive oil. Sear meat on all sides.  Remove to plate.

To pot, add beef stock, gravy packages, worcestershire, soy sauce, and vinegar. Whisk together, while scraping bottom of pot to get any stuck on pieces off the bottom to prevent burning. Place trivet back on bottom of pot.

Add meat back to pot. Place cover on instant pot, and turn top knob to sealing.

Cook on Manual high pressure 80 minutes. Natural release pressure for 20 minutes, then turn to venting to release any remaining pressure.

Open instant pot; remove meat for carving, adding as much liquid as you desire to keep meat moist (I use about 1 cup).  You can cube meat for soups/stews/chili, shred for French Dip sandwiches with horse radish-mayo or tacos or enchiladas or add bbq sauce for shredded beef sandwiches on hamburger rolls, etc. 

Save any remaining stock (should yield about 3 cups) in an airtight Mason Jar(s) for future use as an Au Jus, or for soups/stews after cooling to room temperature, cover, then store in refrigerator. ~ Enjoy!

SANDRA'S ALASKAN MOOSE ROAST - PRIME RIB STYLE

A simplistic method using minimal spices and ingredients
to guarantee utmost flavor
of our prized Alaskan moose roasts; prime rib style, that is!

Servings: (8-10)

Prep: 5 Mins.

Roast:  1 Hr. 20 Mins.

INGREDIENTS

4 lb. boneless moose roast (tied with kitchen string)

6 fresh medium garlic cloves, sliced in half

Canola oil (sufficient amount to rub entire exterior of roast prior to seasoning)

Fresh ground black pepper (we like to use a lot!)

Kosher salt (a fairly nice dusting)

METHOD

Remove roast from refrigerator 1 hour prior to roasting (tie with kitchen string if not already done). Using a sharp boning knife, poke as many small holes all over uncooked roast to insert the number of garlic clove halves; push in holes. Let prepped roast sit at room temperature for 1 hour (this is an important step to relax meat fibers).

Meanwhile, preheat oven to 450 degrees for a minimum of 15 minutes.

Rub roast with canola oil, and season exterior with freshly ground black pepper and kosher salt.

Place roast fat-side up on roast rack inside a shallow-sided roasting pan. Insert a meat thermometer into middle of roast.

Roast uncovered at 450 degrees for 20 minutes.

After 20 minutes of high-heat cooking, reduce heat to 350 degrees and continue to roast for 1 hour, or until meat thermometer registers 135 degrees for medium rare doneness (temperature will increase while standing another 5 to 7 degrees).

When 135-degree internal temperature is achieved, remove roast to a carving board. Tent loosely with parchment paper then foil (do not let foil touch roast directly) and allow roast to rest (without cutting) for at least 20 or more minutes to allow inner juices to redistribute. ~ Enjoy!

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Tips: Start checking internal roast temperature for a 3-lb roast (subtract appx. 15 minutes), or for a 5-lb roast (add appx. 15 minutes) of roasting time during the final 350-degree cooking time.

This method of roasting wild Alaskan game works well with venison (deer), caribou, beef., et. al...

SANDRA’S HERB SLOW-COOKER FROZEN ROAST with GRAVY and BABY CARROTS

I served this super meal with

mashed skin-on red potatoes and gravy
drizzled on top,

a side of ‘hot’ horseradish for the roast,

including the lovely baby carrots alongside....

Servings: (6 to 8)

Prep: 10 Mins.

Slow-Cook: 8 Hrs. on Low

INGREDIENTS

2 cups baby carrots

1 yellow onion, cut into 8 wedges

4 lb. roast (I used moose)

--[Venison, beef, elk, caribou, pork, etc.

are wonderful alternatives as well]

4 cups low-sodium beef broth

1 (10.75 oz.) cream of mushroom soup

4 garlic cloves, minced

1 tablespoon worcestershire

2 tablespoons white wine vinegar

2 tablespoons honey

2 teaspoons dried rosemary

1 tablespoon dried parsley

1 teaspoon kosher salt

½ teaspoon freshly ground pepper

METHOD

Place baby carrots and onion wedges in bottom of a 6-qt. 'cold' slow cooker.  Place frozen moose roast of top of carrots and onions. 

In a medium bowl, whisk together the remaining ingredients and pour over roast.

Turn slow cooker to low and cook for a minimum of 8 hours. ~ Enjoy!

SANDRA’S SUCCULENT YOSHIDA SLOW-COOKER MOOSE ROAST

A nice 'fix it and forget it' recipe  where you pull a frozen roast
out of the freezer and 10 hours later you have a terrific meal,
including gravy as an added bonus...

Servings: (6 to 8)

Prep: 10 Mins.

Slow Cook: 8 to 10 Hours on High or 5 Hours on High and 2 Hours on Low

INGREDIENTS

Frozen Roast and Veggies:

1 large yellow onion, cut into 6 wedges

2 large carrots, scrubbed and chopped into 2" pieces (or baby carrots)

4 cloves garlic, roughly minced

2 stocks celery, cut into 2” pieces

2 tablespoons chopped fresh parsley

3 lb. frozen boneless moose roast (or venison, beef, or pork)

Gravy:

1 (10.75 ounce) can cream of mushroom soup

1/4 cup *yoshida sauce (See: Tip below)

1-1/2 cups low-sodium beef broth
1 tablespoon cider vinegar
2 teaspoons worcestershire

Freshly ground pepper, to taste (no salt needed)

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Serving options:

-- Prepared steamed rice; and

-- Sauteed green beans

METHOD

Place the onion, carrots, celery, garlic and parsley in the bottom of a slow cooker. 

Place the roast on top of the vegetables.  

Whisk the gravy ingredients in a medium bowl and pour over roast. 

Cover slow cooker and cook on low for 8 to 10 hours or 5 Hours on High and 2 Hours on Low.

Transfer roast to serving platter and place vegetables around it. Pour gravy from slow cooker into a gravy boat. Serve with mounds of steamed rice, and crisp-tender sauteed green beans ~ Enjoy!

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Tip:  For homemade *yoshida sauce, click on the following link:  Sandra's Homemade Yoshida Sauce.

SANDRA’S GRILLED ASIAN PORK SIRLOIN TIP ROAST

A perfect roast delicious as is,
including wonderful for pulled pork burgers
or sliced and dipped in hot mustard as an appetizer...

Prep: 10 Mins.
Marinate: 3 Hrs.
Grill: Appx. 1 Hr.-15 Mins.
--(Or, until internal temp. reaches 160 degrees)
Servings: (6 to 8)

INGREDIENTS:

2 pork sirloin tip roasts, about 2.5 lbs. ea. (4 to a package at Costco)

***Marinade:

2 tablespoons hoisin sauce (found in the Asian aisle of the market; an Asian BBQ-type sauce)
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon hot chili garlic sauce (found in the Asian aisle of the market)
1 inch fresh ginger root, grated
2 teaspoons fresh orange zest
1/2 tablespoon low-sodium tamari (soy sauce)
2 tablespoons ketchup
1-1/2 teaspoons organic curry powder

METHOD:

In a non-reactive 13x9x2” glass-baking dish, whisk all the marinade ingredients. Add the roasts to the baking dish, and turn and rub to evenly coat. Cover, and refrigerate for 2.5 hours, and remove from refrigerator to counter to come to room temperature for 30 more minutes, while preparing charcoal in grill (ample amount of charcoal placed on one ½ side, as in-direct grilling will be on other side with no charcoal).

Remove roasts from marinade; wiping off most of it, then toss marinade.  Grill marinated roasts over in-direct heat (no coals side of grate) at 350 degrees, with grilling lid on, until center is barely pink and registers 160 degrees internally (as roast temperature will continue to rise while resting), about 35 to 40 minutes per side.  Remove sirloin tip roasts from grill, and let rest for 5 minutes under a tent of foil for juices to redistribute, then carve into 1/8” thick slices against the grain. – Enjoy!

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Tip:  Non-reactive bakeware is not metal or plastic, and instead it typically consists of glass, glazed ceramic, or stainless steel so as not to react with acidic ingredients found in most marinades.

SANDRA’S HEARTY SLOW-COOKER VENISON ROAST DINNER

This roast literally cuts with a fork, 
which I've shown in the photograph 
while lifting it up from the serving platter 
to cut into slices - it turns out 
moist and delicious every time...

Serves: (6)
Prep: 20 Mins. |
Slow Cooker: 8 Hrs.

Posted by Sandra

***Note: I take my venison roast out of the refrigerator 1 hour beforehand to come to room temperature prior to searing***

INGREDIENTS

1 tablespoon peanut oil
--(high smoke point, needed for searing); plus for brushing on roast
1 (3 lb.) venison roast (moose, or beef, buffalo, or pork)
2 large garlic cloves, cut lengthwise into quarters
Sea salt and freshly ground pepper, to taste
4 medium russet potatoes, peeled and cut into 3/4" cubes
1 medium yellow onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 (15 oz. cans) diced tomatoes, with juices
½ teaspoon dried rosemary
½ teaspoon dried sage
½ teaspoon dried thyme
1 teaspoon dry mustard
2 tablespoons red wine vinegar
2 teaspoons worcestershire sauce
½ teaspoon red pepper flakes

-- Prepared steamed Basmati Rice

METHOD

Heat the peanut oil in a large skillet over medium-high heat. Dry the venison roast with paper towels. Using a paring knife, cut eight random slits into various areas of roast, and insert a slivers of garlic into each. Brush the roast with peanut oil (for seasoning to adhere), and sprinkle with sea salt and freshly ground pepper, and sear in the piping hot skillet until golden brown on all sides, about 2 to 3 minutes at a time.

While the venison roast is searing, add the potatoes, and onions to the cold slow cooker. Put the seared venison roast on top of the them, and place the carrots and celery around roast, including adding the remaining ingredients directly on top of roast. Cover, and turn the slow cooker on high for 30 minutes, and then to low for 7.5 hours.

Remove the cooked venison roast to a serving platter, and spoon the vegetable/sauce mixture around it; serving with steamed rice along side. – Enjoy!

SANDRA'S PERFECT VENISON/MOOSE/BEEF ROAST with VEGETABLES and GRAVY DINNER – Every time!

This is an ultimate weekend dinner when you're busy,
just place a frozen roast with its trimmings (at the times noted)
into the oven, and
your complete dinner is ready
if you also make your rice ahead of time
so it is ready when your roast and veggies are...

To make a tender Venison Roast, place it “frozen” into a low temperature oven ~ 

and smell the happiness do its work...

Servings: (6 to 8)
Prep: 10 Mins. |
Braise in Oven: 3 to 4 Hrs.,
--depending roast size
and desired doneness

Posted by Sandra

INSTRUCTIONS

***Cook for the first 2 hours:
4 lb. frozen venison roast, trim outer side of excess fat (or moose, or beef roast)
1 (15 oz. can) beef broth
1 cup water
2 (.087 oz.) pkgs. dry pork gravy mix (I prefer McCormick’s Brand)
2 garlic cloves, chopped
2 tablespoons red wine vinegar
1 tablespoon worcestershire sauce
2 bay leaves
1 teaspoon kosher salt
½ teaspoon ground pepper

***Add and cook for an additional 2 hours:
1 medium onion, chopped
2 russet potatoes, peeled and cut into 1.5” cubes
2 handfuls of baby carrots
2 ribs of celery, cut into 1.5” chunks
8 whole crimini mushrooms

***Serving (Options)
--Horseradish Sauce (for recipe, click here: Sandra's Kicker Horseradish Sauce ~ THIS IS A MUST!!!
--Prepared steamed rice

METHOD

Preheat oven to 275 degrees.

Place frozen venison roast trimmed of excess fat into dutch oven, along with remaining ingredients. Cover to dutch oven, and cook for 2 hours.

Remove dutch oven, and add the veggies, and place back in oven, covered, and cook for 2 more hours, or until your desired doneness is reached when inserting a meat thermometer into the center of roast, refer to the chart below* (Note: The Venison Roast will increase 5 to 10 degrees more while it stands.) When desired doneness is reached, let Venison Roast stand for 5 minutes out of the oven prior to serving for the inner juices to redistribute before carving.

Meanwhile, about an hour prior to the Venison Roast and veggies being done, begin preparing the Kicker Horseradish Sauce and refrigerate it 1 hr. prior to serving, including starting the steamed rice.

*Doneness Chart: Internal Temperature of Venison Roast (or Moose, or Beef) will read:
--Medium-rare is 135-140
--Medium is 140-145
--Medium-well is 150-155
--Well-done is 155-160

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Tip: If you prefer a thicker sauce, remove and roast to a platter to rest. Place the dutch oven on the stovetop over medium-high heat, and mix a slurry consisting of equal parts  (about 2 tablespoons) of water and cornstarch and add slurry to the sauce while whisking, and continue cooking just until a boiling point is achieved.

SANDRA'S INSIDE-OUT SALMON STEAKS (Instructions and Recipe)

My husband cleaning my two, 20-lb.
Wild Alaska King Salmon
I caught in May 2011...

Servings: (2)
Prep: 10 Mins. |
Roast: 10 to 15 Mins.
--(for 1" thick steaks)

Posted: by Sandra at

INGREDIENTS

2 Inside-Out Salmon Steaks (* See instructions below)
2 tablespoons butter, melted
2 tablespoons lemon juice,
+ 2 wedges for serving
1 green onion, sliced

Inside-Out Steaks of
Wild Alaska King Salmon...

1 tablespoon fresh parsley, chopped
1/4 teaspoon garlic powder
¼ teaspoon kosher salt
1/8 teaspoon lemon-pepper

METHOD

Preheat oven to 400 degrees.

Place Inside-Out Salmon Steaks in a lightly greased 9” square baking dish. Top with melted butter and lemon juice. Combine green onion, parsley, garlic powder, kosher salt, and lemon pepper; sprinkle over Inside-out Salmon Steaks on both sides. Bake, uncovered, for 10-15 minutes, until fish flakes easily with a fork – Serve, and squeeze a fresh lemon wedge over top of each – Enjoy!

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Tip: These are also spectacular when grilled because they cook evenly and better than the traditionally cut fillets - just ensure you turn them half way through the grilling process ;-)

* HOW TO MAKE INSIDE-OUT SALMON STEAKS (See photo)


1 whole, boneless salmon fillet, with skin on and still intact along back (see 1st photo).


With salmon closed, slice off a strip 1-inch wide x 5 to 7 inches long (“cross-wise” across entire fillet).


With your knife, score the center of the flesh, being careful not to cut through the skin.


Fold in half “backwards” so the skin creates a hinge and sticks to itself, creating an "Inside-Out Salmon Steak" (see 2nd photo).


Roast, saute, or grill as you normally do with salmon steak – feel free to try the above recipe – They're delish.

SANDRA'S TO-DIE-FOR CAJUN GRILLED CORN

How can you resist this??

Servings: (8)
Prep/Brine: 35 mins. |
Grill: 12 to 14 mins.
Posted by Sandra

INGREDIENTS

8 ears corn , husks and silk removed

***Brine
½ cup salt
½ cup sugar
4 quarts cold water

***Cajun Butter (Yields about ½ cup)
½ teaspoon chili powder
½ teaspoon ground pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon cayenne pepper
4 tablespoons butter
2 teaspoons cornstarch
½ cup low-sodium chicken broth

METHOD

Preheat grill to medium-high  (we use charcoal of course). Take a ½ cube of butter out to come to room temperature 30 minutes beforehand.

Meanwhile, in large pot, stir ½ cup salt and ½ cup sugar into 4 quarts cold water until dissolved. Add corn and let soak for at least 30 minutes while grill gets hot.

In a small bowl, whisk together the cornstarch and broth until well combined, and set aside.

Begin making the cajun sauce by heating small saucepan over medium heat. Melt the butter, and then add all the spices and saute for one minute. Increase heat to medium high, and whisk the broth and cornstarch mixture (as cornstarch will have settled), and bring cajun sauce to boil to thicken. Reduce heat to low and keep warm.

Dry corn cobs with paper towel, and baste with cajun sauce.  Cook prepared corn on the cob over hot portion of grill, baste with cajun sauce and turn slightly every 2 to 3 minutes, until kernels are lightly charred, and keep doing so for a total of 12 to 15 minutes cooking time. Remove corn from grill, and brush a final time with Cajun Butter before serving hot. – Enjoy!


~~~~~~~~~~~~~


Tip:  This is a perfect side to any barbecue or other entree!

SANDRA'S GRILLED RACK of LAMB with a HONEY-BALSAMIC SAUCE

I love to serve these lamb chops 
with garlicy smashed potatoes
and salad drizzled with light vinaigrette...

Serves: (4 = 2 chops ea.)
Prep: 6 mins. |
Grill: 20 to 24 mins.

INGREDIENTS

1/3 cup balsamic vinegar
1 garlic clove, chopped
2 tablespoons honey
1/2 cup fresh parsley leaves
3/4 cup vegetable oil
1 rack of lamb (with 8 chops intact), I have the butcher 'French' the bone ends
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)

METHOD

Place a grill pan over medium-high heat or preheat a gas or charcoal grill, and oil the grates.

In a food processor, combine the balsamic vinegar, garlic, honey, and parsley. Pulse until blended. With the processor running, slowly drizzle in the vegetable oil until the mixture emulsifies. Season with salt and pepper, to taste, and set aside; dividing sauce equally into two small bowls.

Brush the rack of lamb with olive oil, and sprinkle with kosher salt, ground pepper, and rosemary. Lightly cover the exposed bones with tin foil to prevent burning while grilling. Cook, covered, for 10 to 12 minutes fat side up on grill, and turn with tongs, and continue cooking, covered, for another 10 to 12 minutes, or until meat registers 135 to 140 degrees for medium. Remove rack of lamb and tent with foil, and let the meat stand for 5 minutes before cutting into individual chops.

Cut the rack of lamb into chops, and arrange decoratively on a platter. Spoon half of the reserved sauce over top of chops; plus serve extra sauce on the side for dipping. Enjoy!

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Tip: For roasting in oven, preheat oven to 425 degrees. Prepare and season racks of lamb as directed. Place on foil-lined baking sheet fat side up. Roast for 20 to 24 minutes, just until meat registers 135 to 140 degrees for medium. Transfer the rack of lamb to a cutting board, and tent with foil and let stand 5 minutes before cutting.

SANDRA'S BLACKENED SEASONING BLEND (II)

This is a fantastic blend to use as a rub
for seasoning beef steaks or roasts, including
 on many types of seafood and shellfish before
baking, grilling or roasting...

Yields: (Appx. 3 tablespoons)


1 tablespoon paprika
1 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 teaspoons kosher salt

In a small bowl, add all the ingredients, and mix well.

Store any unused portion in an airtight container.

SANDRA'S GRILLED WHOLE-SECTIONED DUNGENESS CRAB

The absolute perfect method
in which to enjoy grilling
the tastiest Dungeness Crab ever...

Servings: (2)
Prep: 20 Mins. |
Grill on BBQ: 15 to17 Mins.

INGREDIENTS:

1 whole, fresh uncooked Dungeness crab, cleaned and sectioned
--(See instructions below***)
3 large cloves of garlic, chopped
--(Reserved juices of crab)
2 tablespoons unsalted butter
2 tablespoons olive oil
1/4 teaspoon old bay seasoning
½ fresh lemon, cut lengthwise,
--(Set aside one half; cut other into 4 wedges for serving)
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon flat-leaf italian parsley, chopped

---Garnish:
4 reserved fresh lemon wedges

METHOD

Pre-heat BBQ grill to medium-high heat (we prefer to use a charcoal.)

***Clean and section the fresh uncooked crab (see below).

Melt butter with olive oil over medium heat, add the chopped garlic and saute for 1 minute. Add the reserved juices of the crab (see below) and old bay seasoning; cooking just until warmed through.

Place cracked crab in a medium cast iron dutch oven. Pour the garlic/butter/oil mixture over the crab sections, and add salt and pepper, to taste, while gently turning crab sections to coat. Place dutch oven (without lid) with crab onto BBQ grill over direct medium-high heat, close lid on grill, and cook for 15 to 17 minutes (depending on size of crab), shells should be pink and flesh opaque when done. Remove from grill, and squeeze 1⁄2-fresh lemon over crab; it'll steam as you do so.

Using tongs, place grilled Dungeness crab sections onto a large, deep platter, and drizzle juices in dutch oven over top. Sprinkle with chopped parsley, and place 4 reserved lemon wedges along side. Provide crab crackers and pickers, including an abundance of napkins ~ Enjoy!

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Tip: You can alternatively roast the crab in a 425-degree oven, using the same method for the same amount of cooking time.

***HOW TO SECTION A LIVE DUNGENESS CRAB 
(For sauteing, roasting, or grilling):

Place the live crab in the freezer for 15 minutes to put it to rest. Put on rubber gloves, and place a large clean pan in sink with the crab in it. Lift the flap on the underbelly while placing your right thumb into the hole and lifting the flap up up - while pressing down on the back shell with your other hand and the top will pop right open. Be careful not to spill the juices, and reserve the shell liquid and crab butter by setting it aside for above recipe. Clean off the gills and whatever parts you are not going to eat, while leaving body and leg sections intact. Hold the crab in both hands so cleaned outside is facing you. Grab both sides of crab sections, so you can bend it into its own belly to 'crack' it in half. Each has four legs sticking out, so stop here if you choose. Or else you could spread and split each leg and body area if you want to separate it further into eight sections.

SANDRA'S GLAZED HAM with SMASHED POTATOES 'n CARROTS

A very delectable and classic no-fail roasted ham 
with Smashed Potatoes 'n Carrots...

Servings: (12)
Prep: 10 Mins.
Roast Ham: 2 Hrs.
Let Ham Stand: 20 Mins.

INGREDIENTS

---Roasting Ham:
· 6 to 8 pounds fully-cooked boneless ham
· ¼ cup honey
· ¼ teaspoon ground cloves
· ½ teaspoon ground mustard

---Smashed Potatoes 'N Carrots
2 pounds peeled potatoes, cut into 1-1/2” cubes
2 pounds carrots, cut into 1" pieces
1-1/2 to 2 cups milk
3 tablespoons butter, at room temp
Kosher salt and freshly ground pepper, to taste

---For a delicious accompanying sauce
(click here for: Sandra's Cranberry-Pineapple Chutney)

METHOD

--Roasting Ham:
Place ham fat side up on rack in a shallow roasting pan. Score top and sides in a diagonal fashion to make diamond shapes on outer skin.  Roast, covered, for 2 hours.

Meanwhile, in a small bowl mix honey, mustard and ground cloves.  Remove ham from oven and brush with glaze, and continue roasting ‘uncovered’ 20 minutes longer.

Remove from oven, re-cover, and let stand about 10 minutes for juices to redistribute.

--Smashed Potatoes 'N Carrots:
[Begin making 40 minutes before Ham is scheduled to be served.]

Meanwhile, in a large pot, add potatoes and carrots with ½ teaspoon salt.  Cover vegetables about an inch over the top with water. Place a lid on pot and heat just to boiling, and then reduce to gently boil. Continue cooking 20 to 25 minutes until tender; drain thoroughly. Return drained potatoes and carrots to pot. Mash potatoes together with carrots until no lumps remain (or do so in separate bowls to fashion swirls, see above photo, splitting milk,butter, and salt and freshly ground pepper in each respective bowl). Blend in milk in small amounts to desired consistency. Add 3 tablespoons butter, and salt and ground pepper to taste. Mash a bit more until potatoes and carrots are light and fluffy (please don’t over do it or they will have a slimy in texture). - Serve with sliced ham and your other chosen side dishes. ~ Enjoy!

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Tip:  Serve with your favorite sides, desserts, and so on... ~ Find many other options under the HOME tab, click on Special Occasions, and then scroll down to Easter or another special occasion.