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Tradition Meets Innovation This Easter 
(Family Features) - Springtime heralds "new" - the weather, style of clothing, what's on the menu. True culinary innovation doesn't happen often. But when it does it's cause for celebration. Delight family and friends with a springtime holiday menu full of traditional favorites prepared with a distinctly modern flavor. It took good old American ingenuity to figure out a way to get a tasty marinade inside the meat where it immediately adds succulence and enhances flavors. This innovation of delivering big flavors quickly takes no shortcuts on quality: These full flavored marinades are injected directly into the meat, instead of sitting on the surface. Injectable marinades make it easy to prepare a winning main course in minutes - no overnight soaking, no added fat and no waste - with flavors that really permeate the meat. A centerpiece entrée ham with a honey praline injected marinade makes a bold statement on your dinner table. And when you round out the menu with other classic family favorites - a sweet potato and pecan casserole that's a "must-serve" with ham, and crowd-pleasing bread pudding with rum sauce - your culinary reputation will be secure. Kitchen innovation opens the door to new flavors. Check out the wide variety of mouthwatering dishes with injectable marinades made possible by injecting flavor at www.CajunInjector.com/whatgoesbest. Delicious foods full of traditional flavors are available just a click away at www.BruceFoods.com/bfcstore. Tips for Tasty Ham
Going Green: Smart Moves What's good for the environment is good for consumers and good for the bottom line as well. Cutting-edge production practices are used by Bruce Foods in their sweet potato canning lines to recapture gas by-products, recycling their energy for manufacturing. This procedure is one among many that not only conserves our precious natural resources for future generations, but also reduces processing costs - resulting in lower consumer prices.
1 (8- to 12-pound) bone-in ham or spiral cut ham Preheat oven as instructed on ham packaging. Pour marinade in measuring cup; warm approximately 40 seconds in microwave. Inject marinade evenly throughout ham using approximately 1 1/2 ounces per pound of meat. After injecting with marinade, cover ham; bake according to package directions. Remove ham from oven; pat topping evenly over ham. Return ham to oven; bake 30 more minutes basting with pan drippings. Remove ham from oven; allow to rest covered before carving.
1/4 cup evaporated milk Preheat oven to 350°F. Combine milk, vanilla, eggs, melted butter and casserole mix, blending well. Place topping in separate bowl; cut in softened butter and mix until crumbly. Pour mixture in 9- by 9- by 2-inch baking dish; sprinkle with topping. Bake 35 to 45 minutes.
1 egg, beaten Preheat oven to 350°F. Combine egg, milk, and butter in large mixing bowl. Add bread pudding mix; blend well. Stir in bread pieces. Pour into greased 8- by 8- by 2-inch baking dish. Bake 50 minutes or until knife inserted near center comes out clean. Cut into individual portions and cover with rum sauce. Rum Sauce 1 tablespoon butter Melt butter in small saucepan over medium heat. Mix together sugar and cornstarch; stir into butter. Pour milk in pan; cook stirring frequently until mixture begins to boil. Continue cooking until thick, stirring constantly. Remove from heat; stir in rum. Serve warm over bread pudding. SOURCE: Bruce Foods  Recipes | Food Articles | Food Safety | Culinary Schools Copyright ©2008 culinary.net Before using materials from this site, please read our usage agreement.
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