MISSION, KS--(Marketwire - Nov 28, 2011) - (Family Features) There's something to be said about gathering friends and family around the table for a traditional holiday dinner. Familiar faces, good conversation, favorite foods -- it's a classic recipe for a good time.

What if you could take some of those favorite recipes and make them even better? These recipes use a simple ingredient to enhance the holiday flavors your family loves. Each one uses a touch of Better Than Bouillon food base, adding richer, more natural flavor than bouillon cubes, which are salt-heavy. Each flavor is made from real meat, seafood or vegetables and can be used in a variety of delicious ways:

  • To make richer soups, sauces and gravies.
  • As savory additions to pasta, potato or vegetable side dishes.
  • In flavorful party dips for veggies, chips or bread.

It's easy to make an impressive holiday feast with these delicious recipes. For even more recipes, visit www.superiortouch.com.

Holiday Glazed Ham
Serves 10 to 12
1/3 cup reduced fat raspberry
vinaigrette salad dressing
1 cup firmly packed dark
brown sugar
2 teaspoons Better Than
Bouillon Vegetable Base
2 teaspoons Better Than
Bouillon Chili Base
1 7 to 10-pound thawed,
smoked, bone-in, spiral
sliced, fully cooked ham
½ cup water

Preheat oven to 350°F.

In large saucepan over medium-low heat, whisk to combine vinaigrette, brown sugar, vegetable and chili bases. Whisk continuously until glaze begins to boil. Remove from heat; reheat glaze if needed.

Coat large rack and roasting pan with cooking spray. Place ham on prepared rack in roasting pan, add water to pan bottom. Generously brush ham with glaze. Lightly cover ham with foil if ham starts to over brown. Bake until done, about 2 hours.

Use remaining glaze to baste ham every 30 minutes; discard left over glaze.

An additional glaze recipe may be prepared and served warm tableside, to accompany sliced ham.

Sautéed Green Beans
Serves 6 to 8
2 tablespoons vegetable oil
2 tablespoons Better Than
Bouillon Chili Base
2 large garlic cloves, peeled
and minced
2 tablespoons butter
1 ½ pounds frozen whole green
½ teaspoon kosher salt
Parmesan cheese, for garnish

Heat oil in a large skillet, heat over medium-high heat. Add chili base, garlic and salt; cook and stir for about 1 minute.

Reduce heat to medium, add butter and stir until melted. Add green beans, stir to coat and sauté until crisp-tender.

Before serving, garnish with freshly shaved Parmesan cheese.

Delicious Twice-Baked Potatoes
Serves 6 to 8
6 medium russet potatoes (about 2 pounds)
2 teaspoons vegetable oil (for potato skins)
2 teaspoons Better Than Bouillon Ham Base
¼ cup (4 tablespoons) butter cut into pieces, set aside
1 ½ cups shredded Colby-Jack cheese
1 green onion rinsed and thinly sliced, set aside
¼ cup whole milk
1 tablespoon dried parsley
¼ teaspoon garlic powder
½ teaspoon black pepper
1/3 cup pre-grated Parmesan cheese

Spray 13 x 9 x 2-inch baking dish with cooking spray, set aside.
Scrub and pat dry potatoes; prick potatoes with fork 2 to 3 times per side. Lightly oil skins with vegetable oil; place potatoes on a microwave safe dish. Microwave according to microwave directions.

Remove hot potatoes from microwave when done, set aside for 5 minutes to cool.

Cut potatoes in half lengthwise with a serrated knife. Fold a sheet of paper towel to hold hot potato half, use a spoon to scoop out potato flesh into a large mixing bowl, leaving about a ¼-inch-thick shell. Place skins in prepared dish, set aside.

Add ham base and butter to mixing bowl with potatoes; beat with electric mixer on medium for about 1 minute. Add cheese, onion, milk, parsley, garlic powder and pepper; beat just until blended. Be careful not to over-beat potatoes.

Evenly spoon potato mixture into skins; shake pre-grated Parmesan cheese over tops.

Warm potatoes in microwave or place in a 350°F oven and heat through. To brown tops, place warmed potatoes under broiler for 2 to 3 minutes.

Twice baked potatoes can be made a day ahead. Stuff the potatoes, then cover and refrigerate them; then, on serving day, warm as instructed above.

Cream of Mushroom Soup
Serves 6
¼ cup butter
1 16-ounce package button mushrooms, rinsed,
stems trimmed and sliced
½ cup chopped yellow onion (1 small onion)
2 tablespoons all-purpose flour
1 teaspoon dried tarragon
¼ teaspoon ground nutmeg
¼ teaspoon garlic powder
½ teaspoon white pepper
2 teaspoons Better Than Bouillon Organic
Mushroom Base
1 tablespoon Better Than Bouillon Organic
Chicken Base
4 cups water
2 cups heavy cream
Salt and pepper to taste

In soup pot, melt butter over medium-high heat.

Add mushrooms and onion; cook and stir until liquid evaporates, about 15 to 20 minutes.

Add flour, dry seasonings, mushroom and chicken bases; stir to combine.

Add water and bring to boil. Reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally.

Remove soup from heat and puree with a hand held immersion blender, or in batches in the blender.

Return blended soup to medium-low heat and add cream. Cook and stir until soup is thoroughly heated, about 5 to 8 minutes. Season to taste with salt and pepper.

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Contact Information:

Wendy MacDonald
1-888-824-3337 ext. 235