Christmas: Easy Baked Ham | Submitted By: BCORTE	Mon, 06 Oct 2008 17:40:20 GMT
Sliced ham is layered in a casserole with pineapple and brown sugar then baked in ginger ale. My family does this every year with our Christmas Eve ham and it never fails to be anything but delicious! Scale it down and it will work to use up leftover ham too!

Easter: Asparagus Medallions | Submitted By: Sandy Kilgore	Mon, 06 Oct 2008 17:40:20 GMT
Tender pork medallions are quickly sauteed and then simmered in asparagus soup for a creamy, satisfying and incredibly quick meal. Serve it over rice to soak up all the sauce.

Halloween: Bat Cupcakes | Submitted By: WHEATFIELDS	Mon, 06 Oct 2008 17:40:20 GMT
I make dozens of these each Halloween. They are so cute! My kids expect to be able to take them to school even when I am not the Halloween party mom! I also take some to work and the people who dress up in costumes get one as a prize - they come looking for me to show me their costumes!

Hanukkah: Cheesy Acorn Squash | Submitted By: Linda	Mon, 06 Oct 2008 17:40:20 GMT
Baked acorn squash filled with a saute of celery, onions and mushrooms, and topped with cheese.

4th of July: Greek Pasta Salad II | Submitted By: Marian	Mon, 06 Oct 2008 17:40:20 GMT
This is a recipe my mom came up with when we were snowed in. Serve it hot or cold. Use flavored feta to add some extra seasoning to your dish.

New Year: Irish Cream Creme Brulee | Submitted By: GRACELET1	Mon, 06 Oct 2008 17:40:20 GMT
This creme brulee has a touch of Irish cream making it even more special!

Passover: Steamed Zucchini | Submitted By: Barb	Mon, 06 Oct 2008 17:40:20 GMT
A quick and healthy way to make zucchini.

Ramadan: Jarjeer (Arugula) Salad | Submitted By: IMANKAY	Mon, 06 Oct 2008 17:40:20 GMT
A very traditional Middle Eastern salad, flavored with sumac, an essential ingredient in Arabic cooking. It is so good and so simple you will wonder why you haven't made this before.

Rosh Hashanah: Honey Mustard Grilled Chicken | Submitted By: Connie	Mon, 06 Oct 2008 17:40:20 GMT
A creamy honey mustard basting sauce gets added zip from steak sauce.

St. Patrick's Day: Guinness(R) Corned Beef | Submitted By: Diana Warrick	Mon, 06 Oct 2008 17:40:20 GMT
I discovered this tasty St. Patrick's day treat when I attended an Irish Rovers Concert. My family and friend insist that it is a staple at get togethers any time of the year. Roast this Corned Beef slowly at a low setting for a melt in your mouth delight. The aroma is fantastic!

Thanksgiving: Bacon, Mushroom, and Oyster Stuffing | Submitted By: rhondarella	Mon, 06 Oct 2008 17:40:20 GMT
I could never find the right oyster stuffing recipe, so I made my own with bacon, onion, mushrooms, and oysters. It is great with grilled turkey.

Valentine's Day: Red Hot Cocktail Sauce | Submitted By: Len Johnson	Mon, 06 Oct 2008 17:40:20 GMT
A very sweet, but real hot cocktail sauce. Dip some shrimp into this, but BE CAREFUL because it's HOT!

Purim: Babovka (Poppyseed Rings) | Submitted By: Carol Ponec-Nemec	Mon, 06 Oct 2008 17:40:20 GMT
This ring-shaped Czech specialty features canned poppy seed filling for a rich, slightly spicy sweet bread.

Memorial Day: Marinated Pineapple Pork Chops | Submitted By: Rebecca Polzin	Mon, 06 Oct 2008 17:40:20 GMT
Pork chops marinated in sweet wine are grilled with pineapple and brown sugar.

Cinco de Mayo: Vegetarian Tortilla Soup | Submitted By: DSYLVAN	Mon, 06 Oct 2008 17:40:20 GMT
People have offered me their firstborn children for this recipe; it is simple, easy to make, and delicious. It's also vegan if you don't add the cheese at the end. If you prefer a more spicy soup, add a dash or two of hot sauce before serving.

Events and Gatherings: Simple Cajun Seasoning | Submitted By: azstud	Mon, 06 Oct 2008 17:40:20 GMT
Make your own Cajun seasoning with salt, oregano, paprika, cayenne pepper, and black pepper.

Labor Day: Fresco Salsa | Submitted By: ROXYDABINSKI	Mon, 06 Oct 2008 17:40:20 GMT
No cooking, no cans. All fresh ingredients and flavor no one will be able to walk away from! Sweet onion and fresh lime juice make all the difference in this recipe. My husband and I will eat this at one sitting!