On Tue, 3 Jan 2006, Melba's Jammin' wrote:

> I made a Sam's run today and picked up three slabs of loin back ribs for
> $17, all nice and vacuum sealed. I'll divide them and freeze them for
> future use - maybe for oven-barbecued ribs. And save your breath - I
> know it's not REAL barbecue - and I don't care. This pak was about 5+
> pounds. I think each of these bad boys will feed the two of us nicely.

Oh, wow, what a great buy. And oven cooked ribs are a great dish even if
they aren't "real bbq". I like to cook mine low and slow in the bbq sauce
and covered with foil (because I don't have a big pan with a top). Covered
keeps in the steam and keeps them moist and helps them be tender.

>
> I also bought canned baked beans (probably not baked, either -- and I
> don't care about that, either. "-) Back when I was testing recipes
> for Betty Crocker Kitchens I tested a recipe that was for Ranch-Style
> Beans -- ground beef, onion soup mix, baked beans, kidney beans, onion,
> and I *think* tomato soup. I've got a hankering for that and Rob will
> like it -- I'll use up the last of the little smokies sausage/weenies.
> I'll have to see if I can find the recipe.

If you don't find your recipe, toss in a little of that rib meat or some
bacon. Add some sauteed onions, bells, and a pinch of garlic. If you like
the sauce on the beans as is, you're set to go. If not, add a little
ketchup, some brown sugar, and a tad of prepared yellow mustard. Bake on
"low and slow" for an hour or so beside the ribs. yum. What time is
dinner?????

<snipped>

> lettuce-salady stuff with some cukes - I've got the necessary goods for
> that. Even have the stuff for nuoc mam cham. What I'm iffy about is
> what to put on top of the rice noodles on top of the salady stuff.
>
> I picked up a couple walleye filets, too -- maybe one of those will top
> the noodles. Opinions? I've got Chicken Wazoo but none thawed. I've
> got deli meat (roast beast, corned beast, and pastrami) fresh on hand,
> too. Put some roast beast on it instead of the walleye? Cold? Room
> temp? It's pretty pinky-red and I'ma likin' it like that.
>

I like the roast beast, and the corned beast, and the pastrami. Room temp
or just a hint of heat - drag it across a candle. Cheese. Got Swiss? And
whatever else is in the fridge, lightly grated. Couple of quarted
hard boiled eggs (yes, yes, without the shell). Some bacon bits; a few
toasted nuts - pecans or English Walnuts, maybe.


> Now my question: I've am the fortunate recipient of a small Virginny
> Ham. Boneless. I haven't opened it yet. I've had them before. What's
> a good way to use that meat to its best advantage? My recollection is
> that it's dry and salty and needs to be thinly sliced for eating.
> Suggestions?
>
> I'm thinking about using some of it for my Sour Soup and maybe some for
> the lentil soup that Charlotte Blackmer hasn't provided guidelines for
> yet.
>

Old Virginny Ham. Yee-haw. Is it cured or smoked? Sounds like smoked if it
is dry and salty. Smoked ham should be soaked in water to re-hydrate and
to wash off some of the salt. Is it still in the rind? does one side have
a layer of fat exposed? If yes and yes, you can soak it whole, put it in a
baking pan - fat side up, score the fat, mix some pineapple juice in some
brown sugar to make a paste. Pour some pineapple juice (I use one or two
cans of pineapple rings in juice or suryp - depending on how big the ham
is), pat the br. sugar paste onto the ham, sprinkle about a 1/2 teaspoon
of cloves over the paste, arrange pineapple rings on top (secure with
toothpick), stick a marachino (sp?) cherry on each tooth pick. Cover with
foil to make a secure tent (this keeps the steam in and adds moisture).
Bake at 300 - 350 degrees for about 12 to 15 minutes a pound.

If it is a cured ham, it needs to cook 15 to 18 minutes a pound. (Sorry, I
just cook it until it "smells" right). {I guess I better not waste my time
writing a cook book!! <g>]

If you want to slice it and use it a piece at a time, it still needs to be
soaked to rehydrate and wash off salt - if it is smoked. You can soak it a
slice at a time and leave the rest salted and dry to extend the life. You
can also freeze it whole or in pieces and parts. You can leave it dry and
salty to freeze, too, and extend the life some.

Ways to use:

Slice a medium thick slice. Soak in water for 5 to 10 minutes (if smoked).
Drain on paper towel. Put just a drop or two oil in a skillet, gently fry
2 or 3 minutes on each side (until it looks done <g>). Make sandwich, or
cook some eggs however you like them, serve with hashbrowns, home fries,
or grits (ok, ok, so I'll let you slide on the grits) - makes a great
breakfast or breakfast-for-dinner; bake some biscuits and make ham and
biscuits.

Make your favorite scalloped or au gratin potatoes and add ham in the mix
for a nice casserole. (do the soaking thing for any dish or use for smoked
ham) Or add to mac and cheese for a twist.

Make soup. I make white beans (Great Northern beans) or pinto beans - each
dry and soaked etc and then cooked until done. Add the ham about 1/2 way
through cooking. Add more water for soup or less for a side dish (We make
them a little thicker than soup and spoon over freshly made cornbread with
chopped spring onions sprinkled on top - yum, yum, plop, plop, fizz,
fizz). Ham is great in lima beans and split pea soup and potato soup.

With white beans or pinto beans, sometimes I coarse chop onions and add to
the pot. I don't often make soup out of the beans, so you might add
whatever you would add to a bean soup. Don't add any additional salt until
you taste it. The ham will be salty even after soaking.



> What say ye? I await your counsel and advise.
> -Barb
> --
> http://www.jamlady.eboard.com, updated 1-3-2006, Sam I Am! and Hello!
>

Elaine, too