Cooking in College!

1 cup maple syrup
1 cup orange juice
1 cup ginger ale
1/2 cup brown sugar
1/2 cup honey
1 (10 ounce) jar maraschino cherries, halved
1 (12 pound) fully-cooked, bone-in ham
1 (15.25 ounce) can pineapple slices in juice, drained
1 box round wooden toothpicks

1. Preheat the oven to 350 degrees F (175 degrees C)
2. In a medium bowl, mix together the maple syrup, orange juice, ginger ale, brown sugar and honey. Stir in the juice from the maraschino cherries, and half of the cherries.
3. Score the outer edge of the ham with a sharp knife in a diamond pattern. Cuts should be about 1/4 inch deep. This will allow the ham to soak up the juice.
4. Place the ham into an oven bag, and carefully pour the juice mixture over it, keeping all of the juice in the bag. It may look like there is too much juice, but the ham will soak it up while baking.
5. Place the pineapples onto the top of the ham, and secure with toothpicks. Place cherries into the centers of the rings, and secure with toothpicks also.
6. Tie the end of the bag closed with the ties provided, place in a large roasting pan, and cut a few small slits in the top of the oven bag.
7. Bake the ham for 2 hours in the preheated oven. The internal temperature should be 160 degrees F (80 degrees C) when done. Be sure not to touch the bone when taking the temperature.
8. Remove ham from bag to a serving plate, and let stand for 10 minutes before carving.

6 (1/2-inch thick) pork chops
1 tablespoon vegetable oil
1 (11 ounce) can mandarin oranges, drained
1/2 teaspoon ground cloves
pepper to taste

1. In a skillet, brown pork chops on both sides in oil. Top with oranges; sprinkle with cloves and pepper.
2. Cover and simmer over medium-high heat for 20-25 minutes or until meat juices run clear.

2 tablespoons olive oil
1 (20 ounce) package ground turkey
1 egg, beaten
1/3 cup Italian seasoned bread crumbs

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish with the olive oil, and place it in the oven while preheating.
2. In a medium bowl, mix together the ground turkey, egg, and bread crumbs using your hands. Using an ice cream scoop if possible, form the meat into golf ball sized meatballs. 3. Place about 1 inch apart in the hot baking dish. Press down to flatten the bottom just slightly.
3. Bake for 15 minutes in the preheated oven, then turn them over, and continue baking for about 5 more minutes, or until somewhat crispy on the outside.
4. Serve with pasta and sauce or however you’d like.

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
1 (8 ounce) package dry bread stuffing mix
1/2 cup melted butter

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
2. Arrange chicken breasts in the baking dish.
3. Place one slice of Swiss cheese on top of each chicken breast.
4. Combine cream of chicken soup and milk in a medium bowl, and pour over chicken breasts.
5. Sprinkle with stuffing mix.
6. Pour melted butter over top, and cover with foil.
7. Bake 50 minutes, or until chicken is no longer pink and juices run clear.

1 tablespoon yellow cornmeal
2 (8-ounce) pieces of homemade or purchased pizza dough, recipe follows
6 teaspoons extra-virgin olive oil
1 1/3 cups, grated pasteurized mozzarella
2 Roma tomatoes, cut crosswise into 1/4-inch-thick slices
1/4 cup grated Parmesan
1 large garlic clove, minced, optional
6 fresh basil leaves, plus extra for garnish
1/2 teaspoon salt

1. Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F.
2. Sprinkle the cornmeal over 2 rimless baking sheets.
3. Roll out each piece of pizza dough into a 10 to 11-inch-diameter round.
4. Transfer 1 dough to each prepared baking sheet.
5. Drizzle 2 teaspoons of oil over each pizza dough.
6. Sprinkle the mozzarella over the pizza dough, dividing equaling and leaving a 1-inch border around each pizza.
7. Arrange the tomato slices in a single layer over the cheese.
8. Sprinkle with the Parmesan.
9. Arrange basil leaves on top, drizzle with a little more olive oil and sprinkle garlic all over.
10. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes.
11. Drizzle 1 teaspoon of oil over each pizza.
12. Sprinkle with basil for garnish and salt.
13. Cut the pizza into wedges and serve immediately.