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PAGE 8 Thanksgiving Blessings & Cookbook, November 1999 Onion Mustard Buns This recipe makes delectable rolls that will be a hit wherever you take them. The onion and mustard flavors go so well with ham or hamburgers and are special enough to serve alongside an elab orate main dish. Nutritional Analysis included 1 package (1/4 ounce) active dry yeast 1/4 cup warm water (110° to 115°) 2 cups warm milk (110° to 115°) 3 tablespoons dried minced onion 3 tablespoons prepared mustard 2 tablespoons vegetable oil 2 tablespoons sugar 1-1/2 teaspoons salt 6to 6-1 /2 cups all-purpose flour In a mixing bowl, dissolve yeast in water. Add milk, onion, mus tard, oil, sugar, salt and 4 cups flour; beat until smooth. Add K -"■ mF \-j i m aF yjij mumwmk Cock to uowi kea/d,’* cO'hXefrX enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide into 24 pieces. Flatten each piece into a 3-in. circle. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 20- 25 minutes or until golden brown. Cool on wire racks. Yield: 2 dozen. Nutritional Analysis: One bun (prepared with skim milk) equals 138 calories. 181 mg sodium, trace cholesterol. 26 gm carbohy drate, 4 gm protein, 2 gm fat. Dia betic Exchanges: 1 1/2 starch, 1/2 fat. Holiday Ham with Pineapple 1 whole bone-in fully cooked ham (12 to 14 pounds), spiral-cut or thinly sliced 2 cans (6 ounces each) pineapple juice lean (20 ounces) crushed pineapple, undrained 2 cups packed brown sugar 20 to 30 whole cloves 1/4 cup golden raisins Place ham in a roasting pan. Slowly pour pineapple Juice over ham so it runs between slices. Spoon pineapple over ham. Sprin kle with brown sugar and cloves. Add raisins to pan Juices. Cover and refrigerate overnight. Discard cloves. Cover and bake ham at 325° for 1-1/2 to 2 hours or until a meat thermometer reads 140°, basting every 20 minutes. Yield: 24-28 servings. Chocolate Caramel Candy This prize-winning treat tastes like a Snickers bar but has home made flavor beyond compare. 1 cup (6 ounces) milk chocolate chips 1 /4 cup butterscotch chips 1/4 cup creamy peanut butter FILLING: 1 /4 cup butter or margarine 1 cup sugar 1 /4 cup evaporated milk 1-1/2 cups marshmallow creme 1 /4 cup creamy peanut butter 1 teaspoon vanilla extract 1-1/2 cups chopped salted peanuts CARAMEL LAYER: 1 package (14 ounces) caramels 1/4 cup whipping cream ICING: 1 cup (6 ounces) milk chocolate chips 1/4 cup butterscotch chips 1 /4 cup creamy peanut butter Line a 13-in. x 9-in. x 2-in. pan with foil; butter the foil and set aside. Combine the first three ingredients in a small saucepan; stir over low heat until melted and smooth. Spread into prepared pan. Chill until set. For Ailing, melt the butter in a heavy saucepan over medium heat. Add sugar and milk: bring to a gentle boil. Reduce heat to medium-low; boil and stir for 5 minutes. Remove from the heat; stir in marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over first layer. Chill until set. Combine caramels and cream in a saucepan; stir over low heat until melted and smooth. Cook and stir 4 minutes longer. Spread over filling. Chill until set. in another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Chill for at least 4 hours. Remove from the refrigerator 20 minutes before cutting. Remove from the pan; cut into 1-in. squares. Yield: about 8 dozen.