Twice Baked Potatoes

  • 8 medium baking potatoes
  • Vegetable oil
  • ½ lb. butter softened
  • 1 pint of sour cream
  • 4 tbsp. of dried parsley
  • 16 ounces of shredded cheddar cheese
  • Salt and pepper to taste
  • Optional ingredients:
    • Chives
    • Garlic
    • Crumbled Bacon
  1. Pre-heat oven to 350˚F
  2. Wash and dry baking potatoes.
  3. Rub down with a light coating of vegetable oil, poke several times with fork and place on baking sheet.
  4. Bake in 350 degree oven for 45 minutes to an hour or until baked through.
  5. Remove and let cool slightly.
  6. Cut each potato in half lengthwise and scoop out the meat of the potato into a large mixing bowl. (Save the potato shells).
  7. Course or fine mash the potatoes based on personal preference.
  8. Add butter, sour cream, parsley, salt and pepper to taste. Mix well.
  9. Add 12 oz. of shredded cheddar (reserving approximately 4 oz. for the final product) and mix well.
  10. Carefully stuff the completed mixture back into the potato skins top with the remaining cheddar cheese and return to the oven for about 30-45 minutes until heated through.
  11. Remove and serve.

 

Raisin Pineapple Sauce

  • 1 can of chunk pineapple
  • 2 cups of raisins
  • 1 cup of granulated sugar
  • 2 cups of water
  • 2 tbsp. of corn starch
  • 1 tbsp. water
  1. Drain pineapple and place in sauce pan with 2 cups of water and raisins. Bring this mixture to a boil.
  2. Add sugar and cook until sugar is dissolved.
  3. Mix corn starch and 1 tbsp. of water together. Add to sauce pan mixture and thicken.
  4. Turn to low and keep warm until serving.

Sweet Fruit Glaze

  • Juice from can of pineapple
  • Juice from jar of maraschino cherries
  • 1 cup of granulated sugar
  • Red food coloring
  • 2 tbsp. corn starch
  • 1 tbsp. water
  1. Mix pineapple juice, cherry juice, sugar and enough red food coloring to make the mixture look red into a sauce pan.
  2. Combine corn starch and water and mix well.
  3. Bring the mixture in the sauce pan to a boil and add corn starch mixture to thicken.
  4. Once mixture has thickened reduce the heat to low and keep warm while glazing.

Baked Ham with Sweet Fruit Glaze

  • 1 whole or half fully cooked ham
  • 1 can of pineapple slices
  • 1 small jar red maraschino cherries

 

  1. Preheat oven to 325˚ F. You will want to estimate your cook time by weight. 12-15 minutes per lb. of ham.
  2. Place ham in roaster and bake uncovered for the amount of time that you estimate and until it reaches the temperature of 160˚F.
  3. 1 hour before the ham is done arrange pineapple slices and cherries on ham with tooth picks and glaze with sweet fruit glaze (recipe below).
  4. Glaze two more times in final hour of baking time.
  5. Serve with raisin sauce (recipe also below).

Braciole A La Joe Bosco

  • 6 Braciole Steaks
  • 1 bag of Bosco’s Famous Italian Bread Crumbs
  • 1 cup sliced pepperoni
  • 3 hard boiled eggs (sliced)
  • 1 cup raisins (optional, but trust us, they make this recipe)
  • 2 eggs
  • 1 lb. thick spaghetti
  1. Preheat the oven to 350 ˚F.
  2. Boil several strands of spaghetti. You will want to set aside approximately 2 per Braciole. It’s always good to have extras in case of breakage.   Strain and set aside to cool.
  3. Mix the bread crumbs and the two eggs together.
  4. Start at one end of the Braciole Steak, add a tablespoon or two of paste, 2 slices of hard boiled eggs, 4 or 5 slices of pepperoni (depending on thickness), and 10 or 12 raisins. Then roll the Braciole, tucking the ends so that it looks like an egg roll.
  5. Fasten ends with pieces of thick spaghetti (the spaghetti will hold the Braciole together long enough, then cook away in the sauce).
  6. Bake or fry until both sides are browned approximately 5 minutes per side. Then simmer in your favorite sauce for at least two hours.

Country Sausage Stuffing

  • 1-20 oz. loaf of white bread
  • 1 lb. Bosco’s Country Pan Sausage
  • 1 medium white onion chopped to approximately 1 cup
  • 3 stalks celery chopped to approximately 1 ½ cups
  • ¼ lb. butter or margarine
  • 3 eggs
  1. Preheat the oven to 350 degrees.
  2. Melt butter in frying pan and sauté onion and celery. Set to one side and cool.
  3. Cube bread and put in large bowl.
  4. Add pan sausage, 3 eggs and cooled butter, onion, and celery mixture in with the bread.
  5. Mix well and bake in casserole dish for one hour and 15 minutes. Stuffing temperature should read at 170 degrees.
  6. If stuffing a crown roast or turkey, stuff and roast immediately, do not prepare ahead of time. Stuffing should read at 170˚ F.

Cranberry, Apple, Pecan, Bread Stuffing

  • 1 – 18 oz. loaf of white bread broken into small pieces
  • 4 pieces of celery finely chopped
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 4 tbsp. poultry seasoning
  • 1 cup dried cranberries or Craisins
  • 1 large green apple finely chopped
  • 1 cup chopped pecans
  • 2- 15 oz. cans low sodium chicken broth

 

  1. Preheat the oven to 350˚F.
  2. In a skillet add 2 cans of chicken broth and chopped celery. Cook until celery is tender, set aside and cool.
  3. In a large bowl add bread, salt, pepper, poultry seasoning, cranberries, apple and pecans. Mix well.
  4. Add celery and chicken broth mixture, mix again, place mixture into a large baking dish sprayed with non-stick cooking spray.
  5. Cover and bake about one hour at 350˚F. Uncover and cook an additional 15 minutes until browned on the top, then serve.