The November Issue: Great looking recipes from the Nov. 2011 issue of Cook's Country magazine

Occasionally on Recipes That Worked I recommend a cookbook or food magazine issue that I think is or looks as if it will be positively grand.
   Today I’m writing about the November 2011 issue of Cook’s Country magazine, on newsstands now. Danish Kleiners, a type of cookie, are on the front cover.
   My mouth was watering with anticipation as I looked at the amazing-looking recipes in the magazine.
   Here are the ones I would like to try if time allows:
   - Reduced-Fat Chicken Tetrazzini – I would love to make a version that doesn’t bring me back to the cafeteria at my dorm residence in university, and this looks like it may just be it.
   - Holiday Green Beans – In this recipe, the beans are essentially steamed in a bit of water. There are four yummy-looking variations on the basic recipe: Green Beans with Apples, Pecans and Rosemary; with Browned Butter, Hazelnuts and Sage; with Caramelized Onions and Bacon and with Cranberries, Walnuts and Blue Cheese.
   - Slow Cooker Holiday Glazed Ham – In this insanely-easy looking recipe, a cured, bone-in ham is cooked in a slow cooker for five to six hours, and is brushed with a glaze of dark brown sugar, apple jelly and Dijon mustard.
   - Creamy Root Vegetable Soup – Carrots, parsnips, leeks, celery and potatoes come together in a soup that uses just ½ cup of heavy cream.
   - Honey-Wheat Dinner Rolls – I may actually attempt making something with yeast after taking a look at this recipe, which seems quite simple. The dough is left to rise in an oven that was heated then turned off.
   - Smoky Indoor Ribs – When the sudden craving for something summer-like hits in the middle of cold weather, this looks like a good solution. Liquid smoke is used in the homemade barbecue sauce.
   - Meatloaf with Mushroom Gravy – Fabulous-looking comfort food with the interesting-looking ingredients of dried porcini mushrooms and saltines.
   - Sizzling Cheese Pinwheels – A retro, fun-looking appetizer. A mixture of cream cheese, sharp cheddar cheese, finely-chopped salami, scallions (green onions), hot sauce and Dijon mustard is spread on pieces of crustless bread, which are rolled up, cut in half, then rolled in bacon and baked in the oven.