FAMILY FEATURES
The holiday season is a time for family gatherings, entertaining and cooking. Whether you’re hosting a dinner for a large family or a few close friends, planning a holiday meal can be a lot of work. Consider the following time-saving tips to help make the most of your time in the kitchen so that you can focus on what is truly important — family and friends.

■ Stock up on non-perishable baking ingredients that can be used in an assortment of dishes. Pantry staples such as jelly, preserves, peanut butter and flour can be used in a variety of delicious recipes.
■ Plan ahead by setting the table the day before the main event.
■ Lay out items you’ll need in advance, such as Hungry Jack® pancake mix and Smucker’s® Peach Preserves, and wash, trim and chop other ingredients so they are accessible during meal preparation.
■ Choose one or two dishes that can be made a day ahead. Some dishes actually better if they are prepared ahead of time because flavors have time to meld and intensify.
■ Skip the scrubbing. Prep your casserole dishes with Crisco® No-Stick Cooking Spray for easy clean up.

Cherry-Glazed Ham

Makes 10 to 12 servings

1 10-pound fully cooked whole ham
1 cup Smucker’s® Cherry Preserves
1/4 cup red wine vinegar
2 tablespoons light corn syrup
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/3 cup toasted slivered almonds
3 tablespoons water

Place ham on a rack in a shallow baking pan. Bake, uncovered, at 325°F about 1-1/2 hours (or until thermometer registers 140°F). Meanwhile, in a saucepan combine
cherry preserves, vinegar, corn syrup and spices. Cook and stir until boiling. Reduce heat; simmer two minutes. Stir in almonds. Remove from heat. Set aside 3/4 cup of the glaze. About 15 minutes before the meat is done, spoon glaze over the ham, basting occasionally. Remove ham from oven; place on a heated serving platter. Stir the water into reserved 3/4-cup glaze; heat and serve along with ham.

Cheesy Vegetable Tarts

Makes 8 servings

Pastry
1-1/4 cups Pillsbury® BEST All Purpose Flour
1/8 teaspoon salt
1/3 cup Crisco® All-Vegetable Shortening or 1/3 Crisco® Stick
1/3 cup finely shredded cheddar cheese
1 egg
1 to 2 tablespoons cold water

Filling
1 16-ounce bag frozen vegetable blend (like cauliflower, broccoli and carrots )

Sauce
2 tablespoons Crisco All-Vegetable Shortening or
2 tablespoons Crisco Stick
2 tablespoons Pillsbury BEST All Purpose Flour
1 cup milk
1/4 teaspoon salt
Dash white pepper
2 tablespoons whipping cream
2/3 cup finely shredded cheddar cheese

For pastry, preheat oven to 425°F. Combine flour and salt in a bowl. Cut in shortening with a pastry blender or 2 knives until mixture resembles cornmeal. Stir in cheese, egg and enough water to form dough. Roll out pastry to 1/8-inch thickness on a lightly floured surface. Using the lid from a 3-pound Crisco can as a pattern, cut 8 circles (about 5-1/4 inches each). Place pastry circles over backs of inverted 2-3/4-inch muffin-pan cups or small custard cups. Pierce dough with a fork. Bake 15 minutes or until golden brown. Cool on a rack 2 to 3 minutes, then carefully remove shells from muffin pans.

For filling, prepare vegetables according to package directions. Reserve 8 vegetable pieces for garnish. Chop remaining vegetables to 1/2-inch pieces. Keep all vegetables warm while preparing sauce.

For sauce, melt shortening in saucepan. Add flour and cook 2 minutes. Add milk slowly and cook until mixture boils and thickens, stirring constantly. Remove sauce from heat; stir in salt, pepper, cream and cheddar cheese. Spoon vegetables into baked tart shells. Spoon sauce over vegetables. Garnish with vegetable pieces. Serve hot.

Tuxedo Strawberries

Makes 24 to 26 strawberries

24 to 36 strawberries (about two 1-pint baskets), stems intact
1-1/2 cups semi-sweet chocolate chips
2 tablespoons Crisco® All-Vegetable Shortening or 2 tablespoons Crisco® Stick, divided
1-1/2 cups white chocolate, chopped

Line a large baking sheet with waxed paper. Wipe strawberries clean; dry with paper towels.

Place semi-sweet chocolate chips and 1 tablespoon shortening in a microwave-safe glass bowl. Cook at 50 percent power, or defrost, for 45 seconds. Press finger into chocolate to see if it is melted, if not, heat for another 45 seconds.

Repeat process until chocolate is soft and shortening is melted. Stir until mixture is smooth.

Repeat process with white chocolate and remaining 1 tablespoon shortening.

Holding a strawberry by its green top, dip 3⁄4 of berry into melted white chocolate. Let excess chocolate drip off. Repeat with remaining berries. Place on waxed paper-lined sheet.

Dip each cooled white chocolate-dipped berry at an angle into the semi-sweet chocolate, creating one side of the tuxedo “lapel.” Repeat the process at an angle on the other side of the berry. Place on waxed paper-lined sheet.

Place a small amount of melted semi-sweet chocolate into a small plastic zipper bag. Cut the tip of the corner, creating a very small opening. Pipe decorative buttons and bow ties onto strawberries.

Refrigerate until chocolate coating is firm, about 1 hour.

(Can be prepared 8 hours ahead, but they are best eaten the same day. Keep refrigerated.)