On Thu, 27 Dec 2012 18:59:10 -0800, Marcella Peek
> wrote:

> In article >,
> sf > wrote:
>
> > On Wed, 26 Dec 2012 15:01:34 -0800, sf > wrote:
> >
> > >
> > > I have lots of leftover standing rib roast and ham. Looking for new
> > > ideas. TIA
> >
> > Thanks for all the beef ideas! Do you have anything up your sleeves
> > for the ham besides breakfast, scalloped/cheesy potatoes with ham or
> > sandwiches?
>
> Split pea or bean soups?
>
> My sister in law used to make a casserole with ham, sauteed mushrooms,
> some sort of noodles and a cheese sauce. Kind of close to scalloped
> potatoes I guess with noodles instead of potatoes. It was pretty good.
>
Thanks, Marcella. It's soup weather, so bean soup will be in the near
future.

--
Food is an important part of a balanced diet.

sf > wrote in news:743qd8d3asarvrie9lbfrnogb3csmkr2tp@
4ax.com:

> On Thu, 27 Dec 2012 18:59:10 -0800, Marcella Peek
> > wrote:
>
>> In article >,
>> sf > wrote:
>>
>> > On Wed, 26 Dec 2012 15:01:34 -0800, sf > wrote:
>> >
>> > >
>> > > I have lots of leftover standing rib roast and ham. Looking for new
>> > > ideas. TIA
>> >
>> > Thanks for all the beef ideas! Do you have anything up your sleeves
>> > for the ham besides breakfast, scalloped/cheesy potatoes with ham or
>> > sandwiches?
>>
>> Split pea or bean soups?
>>
>> My sister in law used to make a casserole with ham, sauteed mushrooms,
>> some sort of noodles and a cheese sauce. Kind of close to scalloped
>> potatoes I guess with noodles instead of potatoes. It was pretty good.
>>
> Thanks, Marcella. It's soup weather, so bean soup will be in the near
> future.
>


Yeah, the ham can be frozen till you need it and then used in the soup
without any noticable effects.

I'm going to be getting into all the soups and stews/casseroles etc when we
are down in Tassie for the winter.



--
Peter Lucas KÆmp for alt
Brisbane Hvad du har kÆrt,
Australia Dø om saa det gÆlder !
Da er livet ej saa svÆrt
Døden ikke heller

Argenta Gap Cemetery, Italy, near Commachio.
Plot 11, SAS Maj. Anders Lassen V.C.

sf wrote:
>
> Thanks for all the beef ideas! Do you have anything up your sleeves
> for the ham besides breakfast, scalloped/cheesy potatoes with ham or
> sandwiches?

Ham with raisin sauce is my favorite.

G.

sf > wrote in news:743qd8d3asarvrie9lbfrnogb3csmkr2tp@
4ax.com:

> On Thu, 27 Dec 2012 18:59:10 -0800, Marcella Peek
> > wrote:
>
>> In article >,
>> sf > wrote:
>>
>> > On Wed, 26 Dec 2012 15:01:34 -0800, sf > wrote:
>> >
>> > >
>> > > I have lots of leftover standing rib roast and ham. Looking for new
>> > > ideas. TIA
>> >
>> > Thanks for all the beef ideas! Do you have anything up your sleeves
>> > for the ham besides breakfast, scalloped/cheesy potatoes with ham or
>> > sandwiches?
>>
>> Split pea or bean soups?
>>
>> My sister in law used to make a casserole with ham, sauteed mushrooms,
>> some sort of noodles and a cheese sauce. Kind of close to scalloped
>> potatoes I guess with noodles instead of potatoes. It was pretty good.
>>
> Thanks, Marcella. It's soup weather, so bean soup will be in the near
> future.
>



Here's 10 things to do with leftover ham, courtesy of BC :-)

http://www.bettycrocker.com/tips/tip...n-ways-to-use-
leftover-ham

And another 7..........

http://www.myrecipes.com/how-to/7-wa...r-ham-recipes-
10000001717308/

That should take care of your lewftover ham..... unless, like here, there
is still a plethora of ham in the supermarkets that they are going to
reduce in price to get rid of , and you stock up :-)



--
Peter Lucas KÆmp for alt
Brisbane Hvad du har kÆrt,
Australia Dø om saa det gÆlder !
Da er livet ej saa svÆrt
Døden ikke heller

Argenta Gap Cemetery, Italy, near Commachio.
Plot 11, SAS Maj. Anders Lassen V.C.

Janet > wrote in
:

> In article >,
> says...
>>
>> "I'm back" > wrote in message
>> ...
>> > sf > wrote in
>> > news:vc0nd8pvt3f9308n5lqguqsdkrfqftbmto@ 4ax.com:
>> >
>> >>
>> >> I have lots of leftover standing rib roast and ham. Looking for
>> >> new ideas. TIA
>> >>
>> >
>> >
>> > If the rib roast is medium rare, you could use it in a pie (meat
>> > pie/pot pie, whatever you call it), or slice it as thin as possible
>> > and have it on sadwiches/bagels/crusty rolls. Or still sliced thin
>> > and put into a tasty gravy mix to just warm through, and served
>> > with mashed potatoes and veges. If it's cooked medium to well,
>> > mince it up and use in a shepherds pie, topped with mashed spuds.
>> >
>> > And nothing beats a thick slice of ham, fried in a pan, with eggs,
>> > and served on sourdough toast for breakfast.
>> >
>> > Mmmmmmmmmmmmmmm, the memories!!
>>
>> I could be wrong on this but it seems that meat pies are much more
>> common in the UK and Australia than they are here. Yes, we have
>> chicken pot pie and occasionally turkey or beef pot pie. But I don't
>> even think those things are as common as they once were. They seem
>> to be more delegated to the frozen food department. Used to be they
>> were on restaurant menus but not so much any more.
>
> In the UK any home cook has a rolling pin and can (and does) still
> make their own pastry fron scratch. My mother did it entirely by hand,
> I can do it her way but I now use a FP to mix the fat and flour (takes
> seconds) then do the rest by hand. The hand-feel and rollability of
> the pastry is important to how good it's going to taste.
>
> It's a really easy , economical and delicious way to combine
> assorted
> fresh ingredients from the fridge; or leftovers.
>


Whenever I make pies, I always use Maggie Beers Sour Cream Pastry.....
it goes equally well with sweet, or savoury, and as a pie casing.....
Mmmmmmmmmm, out of this world :-)


https://www.maggiebeer.com.au/recipes/sour-cream-pastry


And it's easy as to make, using a FP.




--
Peter
Brisbane
Australia

To be a warrior is not a simple matter of wishing to be one.
It is rather and endless struggle
that will go on to the very last moment of our lives.
Nobody is born a warrior,in exactly the same way that
nobody is born an average man.
We have to make ourselves into one or the other.
A warrior must only take care that his spirit is not broken.

"sf" > wrote in message
...
> On Thu, 27 Dec 2012 17:35:50 -0700, Janet Bostwick
> > wrote:
>
>> On Thu, 27 Dec 2012 16:18:04 -0800, sf > wrote:
>> snip
>> >
>> >I make chicken pot pie (from scratch) quite often. DD makes the beef
>> >version of Shepherd's Pie more often than I do, but we both make that
>> >one too.
>>
>> Why is his the best? Different approach or gravy or what. .
>> .inquiring minds want to know
>> Janet US
>
> Huh?

I think she is asking if your Shepard's Pie or your husband's is better/

sf > wrote in news:mfppd81q4cspbgi51h770f7n85ei761pdd@
4ax.com:

> On Thu, 27 Dec 2012 11:13:26 -0500, Dave Smith
> > wrote:
>
>> my wife makes great steak and mushroom pies.
>
> Okay, I'm making it. Can you give me any pointers, or a recipe URL?


I *LOVE* steak and mushroom pies.
I actually did a 'study' here in Brisbane a few years back, and
travelled all over the city (during the course of a couple of years)
looking for the best S&M pie. I found two, out of about 40, that I rated
the best in Brisbane.

This recipe would suit your top crust only pie.......

http://www.lifestylefood.com.au/reci...-mushroom-pies


and seeing as us Aussie are the best damn pie makers in the world....
here's a few different recipes.... mix and match the fillings to suit
:-)

https://www.google.com.au/search?q=r...om+pie&ie=utf-
8&oe=utf-8&aq=t&rls=org.mozilla:en-USfficial&client=firefox-a


Or you can try Bill Grangers "Best ever S&M pie"........

http://blogs.abc.net.au/queensland/2...eef-and-m.html



>
>> I don't know many people who make their own pie pastry,
>> and certainly even fewer who make meat pies. T
>
> I make my own pastry... but when I make chicken pot pie, it is top
> crust only. We don't need all those calories from a double crust.
>


https://www.maggiebeer.com.au/recipes/sour-cream-pastry

I use it all the time.

--
Peter
Brisbane
Australia

To be a warrior is not a simple matter of wishing to be one.
It is rather and endless struggle
that will go on to the very last moment of our lives.
Nobody is born a warrior,in exactly the same way that
nobody is born an average man.
We have to make ourselves into one or the other.
A warrior must only take care that his spirit is not broken.

On Fri, 28 Dec 2012 15:18:13 +1100, John J > wrote:

> On Thu, 27 Dec 2012 18:21:26 -0800, sf > wrote:
>
> >On Thu, 27 Dec 2012 19:00:56 -0700, Janet Bostwick
> > wrote:
> >
> >> On Thu, 27 Dec 2012 16:48:08 -0800, sf > wrote:
> >>
> >> >On Thu, 27 Dec 2012 17:35:50 -0700, Janet Bostwick
> >> > wrote:
> >> >
> >> >> On Thu, 27 Dec 2012 16:18:04 -0800, sf > wrote:
> >> >> snip
> >> >> >
> >> >> >I make chicken pot pie (from scratch) quite often. DD makes the beef
> >> >> >version of Shepherd's Pie more often than I do, but we both make that
> >> >> >one too.
> >> >>
> >> >> Why is his the best? Different approach or gravy or what. .
> >> >> .inquiring minds want to know
> >> >> Janet US
> >> >
> >> >Huh?
> >> sorry, I mis-read beef for best.
> >
> >Oh okay, whew. I wondered if you replied to the wrong post, because
> >DD means Dear Daughter and she wasn't a he the last time I checked.
> >
>
> You check that?

It's kinda hard not to look when you're changing diapers.

--
Food is an important part of a balanced diet.

"Julie Bove" > wrote in
:

>
> "Janet" > wrote in message
> ...
>> In article >,
>> says...
>>>
>>> "I'm back" > wrote in message
>>> ...
>>> > sf > wrote in
>>> > news:vc0nd8pvt3f9308n5lqguqsdkrfqftbmto@ 4ax.com:
>>> >
>>> >>
>>> >> I have lots of leftover standing rib roast and ham. Looking for
>>> >> new ideas. TIA
>>> >>
>>> >
>>> >
>>> > If the rib roast is medium rare, you could use it in a pie (meat
>>> > pie/pot
>>> > pie, whatever you call it), or slice it as thin as possible and
>>> > have it on
>>> > sadwiches/bagels/crusty rolls. Or still sliced thin and put into a
>>> > tasty
>>> > gravy mix to just warm through, and served with mashed potatoes
>>> > and veges.
>>> > If it's cooked medium to well, mince it up and use in a shepherds
>>> > pie, topped with mashed spuds.
>>> >
>>> > And nothing beats a thick slice of ham, fried in a pan, with eggs,
>>> > and served on sourdough toast for breakfast.
>>> >
>>> > Mmmmmmmmmmmmmmm, the memories!!
>>>
>>> I could be wrong on this but it seems that meat pies are much more
>>> common in
>>> the UK and Australia than they are here. Yes, we have chicken pot
>>> pie and
>>> occasionally turkey or beef pot pie. But I don't even think those
>>> things are as common as they once were. They seem to be more
>>> delegated to the frozen food department. Used to be they were on
>>> restaurant menus but not so
>>> much any more.
>>
>> In the UK any home cook has a rolling pin and can (and does) still
>> make their own pastry fron scratch. My mother did it entirely by
>> hand, I can do it her way but I now use a FP to mix the fat and flour
>> (takes seconds) then do the rest by hand. The hand-feel and
>> rollability of the pastry is important to how good it's going to
>> taste.
>>
>> It's a really easy , economical and delicious way to combine
>> assorted
>> fresh ingredients from the fridge; or leftovers.
>>
>> Janet UK
>
> Okay. But we don't eat much pastry here. I didn't grow up eating it
> unless we went out for pie. My mom had a rolling in and used it for
> cookies. She never made pastry. I don't think any of my friends ever
> make it. And although I made it when I was younger, I don't make it
> now. I don't think it's a very healthy food.
>
>
>


Everything is good, in moderation.

When you make a great pastry, the pie is lifted to new heights :-)


I've posted the recipe I use all the time. Maggie Beers Sour Cream
Pastry.



--
Peter
Brisbane
Australia

To be a warrior is not a simple matter of wishing to be one.
It is rather and endless struggle
that will go on to the very last moment of our lives.
Nobody is born a warrior,in exactly the same way that
nobody is born an average man.
We have to make ourselves into one or the other.
A warrior must only take care that his spirit is not broken.

On Thu, 27 Dec 2012 20:47:00 -0800, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Thu, 27 Dec 2012 17:35:50 -0700, Janet Bostwick
> > > wrote:
> >
> >> On Thu, 27 Dec 2012 16:18:04 -0800, sf > wrote:
> >> snip
> >> >
> >> >I make chicken pot pie (from scratch) quite often. DD makes the beef
> >> >version of Shepherd's Pie more often than I do, but we both make that
> >> >one too.
> >>
> >> Why is his the best? Different approach or gravy or what. .
> >> .inquiring minds want to know
> >> Janet US
> >
> > Huh?
>
> I think she is asking if your Shepard's Pie or your husband's is better/
>
My husband's Shepard's Pie? I didn't say anything about hubby making
anything.

--
Food is an important part of a balanced diet.

sf > wrote in
:

> On Thu, 27 Dec 2012 03:34:50 +0000 (UTC), "I'm back" >
> wrote:
>
>> sf > wrote in news:vc0nd8pvt3f9308n5lqguqsdkrfqftbmto@
>> 4ax.com:
>>
>> >
>> > I have lots of leftover standing rib roast and ham. Looking for
>> > new ideas. TIA
>> >
>>
>>
>> If the rib roast is medium rare, you could use it in a pie (meat
>> pie/pot pie, whatever you call it),
>
> Good idea! I've wanted to make a steak and mushroom pie for a while
> now. I just bought a package of "Chef's Mix" mushrooms and was
> wondering how I'd use them, maybe that's the ticket.


I'm salivating thinking about S&M pies now!!


>
>> or slice it as thin as possible and have it on
>> sadwiches/bagels/crusty rolls.
>
> I made a roast beef sandwich yesterday and was under-whelmed... but
> then I thought about a "hot roast beef" sandwich, layered
> toast-beef-mashed potato-gravy.
>

Cold med-rare roast beef with rocket, and a mayo/aoli is *luuuuuurverly*
:-)

But the hot rolls are quite common over here. A crusty roll, butter,
thin sliced hot roast beef, and a tasty gravy.... and Bob's your Uncle.




--
Peter
Brisbane
Australia

To be a warrior is not a simple matter of wishing to be one.
It is rather and endless struggle
that will go on to the very last moment of our lives.
Nobody is born a warrior,in exactly the same way that
nobody is born an average man.
We have to make ourselves into one or the other.
A warrior must only take care that his spirit is not broken.

sf > wrote in
:

> On Thu, 27 Dec 2012 06:19:46 +0000 (UTC), "I'm back" >
> wrote:
>
>> Perfect hand food on a winters day.
>>
>> Here's the last pie I had, it lasted me 1/2 a day. A gourmet Chicken
>> and Vegetable pie, with a lovely thick creamy sauce and plenty of
>> chicken meat in it. The pastry was also very nice.
>>
>> http://tinypic.com/m/fpbbme/3
>
> Did you make that one or buy it? If you made it, can you post how you
> did that crust?
>


I bought that one....... however, the crust was very similar to the one I
posted just before. (Maggie Beers Sour Cream Pastry)



--
Peter
Brisbane
Australia

To be a warrior is not a simple matter of wishing to be one.
It is rather and endless struggle
that will go on to the very last moment of our lives.
Nobody is born a warrior,in exactly the same way that
nobody is born an average man.
We have to make ourselves into one or the other.
A warrior must only take care that his spirit is not broken.

On Fri, 28 Dec 2012 03:43:09 +0000 (UTC), "I'm back on the laptop"
> wrote:

> sf > wrote in news:743qd8d3asarvrie9lbfrnogb3csmkr2tp@
> 4ax.com:
>
> > On Thu, 27 Dec 2012 18:59:10 -0800, Marcella Peek
> > > wrote:
> >
> >> In article >,
> >> sf > wrote:
> >>
> >> > On Wed, 26 Dec 2012 15:01:34 -0800, sf > wrote:
> >> >
> >> > >
> >> > > I have lots of leftover standing rib roast and ham. Looking for new
> >> > > ideas. TIA
> >> >
> >> > Thanks for all the beef ideas! Do you have anything up your sleeves
> >> > for the ham besides breakfast, scalloped/cheesy potatoes with ham or
> >> > sandwiches?
> >>
> >> Split pea or bean soups?
> >>
> >> My sister in law used to make a casserole with ham, sauteed mushrooms,
> >> some sort of noodles and a cheese sauce. Kind of close to scalloped
> >> potatoes I guess with noodles instead of potatoes. It was pretty good.
> >>
> > Thanks, Marcella. It's soup weather, so bean soup will be in the near
> > future.
> >
>
>
>
> Here's 10 things to do with leftover ham, courtesy of BC :-)
>
> http://www.bettycrocker.com/tips/tip...e-leftover-ham
>
> And another 7..........
>
> http://www.myrecipes.com/how-to/7-wa...0000001717308/
>
Thanks for those web sites, I pinned them to the appropriate Pinterest
board for viewing in the future.
>
> That should take care of your lewftover ham..... unless, like here, there
> is still a plethora of ham in the supermarkets that they are going to
> reduce in price to get rid of , and you stock up :-)

If I still had a stand alone freezer, I would but I don't - so I
won't. <sigh>

--
Food is an important part of a balanced diet.

On Thu, 27 Dec 2012 22:34:48 -0500, Gary > wrote:

> sf wrote:
> >
> > Thanks for all the beef ideas! Do you have anything up your sleeves
> > for the ham besides breakfast, scalloped/cheesy potatoes with ham or
> > sandwiches?
>
> Ham with raisin sauce is my favorite.
>
I've never had a raisin sauce with ham... but isn't that for the first
time around with ham, not leftovers?


--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Thu, 27 Dec 2012 20:47:00 -0800, "Julie Bove"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Thu, 27 Dec 2012 17:35:50 -0700, Janet Bostwick
>> > > wrote:
>> >
>> >> On Thu, 27 Dec 2012 16:18:04 -0800, sf > wrote:
>> >> snip
>> >> >
>> >> >I make chicken pot pie (from scratch) quite often. DD makes the beef
>> >> >version of Shepherd's Pie more often than I do, but we both make that
>> >> >one too.
>> >>
>> >> Why is his the best? Different approach or gravy or what. .
>> >> .inquiring minds want to know
>> >> Janet US
>> >
>> > Huh?
>>
>> I think she is asking if your Shepard's Pie or your husband's is better/
>>
> My husband's Shepard's Pie? I didn't say anything about hubby making
> anything.

Oh good gawd! I read it wrong too!

"sf" > wrote in message
news
> On Fri, 28 Dec 2012 03:43:09 +0000 (UTC), "I'm back on the laptop"
> > wrote:
>
>> sf > wrote in news:743qd8d3asarvrie9lbfrnogb3csmkr2tp@
>> 4ax.com:
>>
>> > On Thu, 27 Dec 2012 18:59:10 -0800, Marcella Peek
>> > > wrote:
>> >
>> >> In article >,
>> >> sf > wrote:
>> >>
>> >> > On Wed, 26 Dec 2012 15:01:34 -0800, sf > wrote:
>> >> >
>> >> > >
>> >> > > I have lots of leftover standing rib roast and ham. Looking for
>> >> > > new
>> >> > > ideas. TIA
>> >> >
>> >> > Thanks for all the beef ideas! Do you have anything up your sleeves
>> >> > for the ham besides breakfast, scalloped/cheesy potatoes with ham or
>> >> > sandwiches?
>> >>
>> >> Split pea or bean soups?
>> >>
>> >> My sister in law used to make a casserole with ham, sauteed mushrooms,
>> >> some sort of noodles and a cheese sauce. Kind of close to scalloped
>> >> potatoes I guess with noodles instead of potatoes. It was pretty
>> >> good.
>> >>
>> > Thanks, Marcella. It's soup weather, so bean soup will be in the near
>> > future.
>> >
>>
>>
>>
>> Here's 10 things to do with leftover ham, courtesy of BC :-)
>>
>> http://www.bettycrocker.com/tips/tip...e-leftover-ham
>>
>> And another 7..........
>>
>> http://www.myrecipes.com/how-to/7-wa...0000001717308/
>>
> Thanks for those web sites, I pinned them to the appropriate Pinterest
> board for viewing in the future.
>>
>> That should take care of your lewftover ham..... unless, like here, there
>> is still a plethora of ham in the supermarkets that they are going to
>> reduce in price to get rid of , and you stock up :-)
>
> If I still had a stand alone freezer, I would but I don't - so I
> won't. <sigh>

I'm glad that I got one. It's a small one. Since I bought it I've seen
smaller once still. It allows me to buy things I wouldn't ordinarily and
stock up on things that are on sale.

On Fri, 28 Dec 2012 05:13:05 +0000 (UTC), "I'm back" >
wrote:

> I bought that one....... however, the crust was very similar to the one I
> posted just before. (Maggie Beers Sour Cream Pastry)

Thanks, I saved that one.

--
Food is an important part of a balanced diet.

sf > wrote in
news
> On Fri, 28 Dec 2012 05:13:05 +0000 (UTC), "I'm back" >
> wrote:
>
>> I bought that one....... however, the crust was very similar to the
>> one I posted just before. (Maggie Beers Sour Cream Pastry)
>
> Thanks, I saved that one.
>


Hope you give it a whirl, it's *very* nice, and light.


--
Peter
Brisbane
Australia

To be a warrior is not a simple matter of wishing to be one.
It is rather and endless struggle
that will go on to the very last moment of our lives.
Nobody is born a warrior,in exactly the same way that
nobody is born an average man.
We have to make ourselves into one or the other.
A warrior must only take care that his spirit is not broken.

On Fri, 28 Dec 2012 04:50:34 +0000 (UTC), "I'm back" >
wrote:

> sf > wrote in news:mfppd81q4cspbgi51h770f7n85ei761pdd@
> 4ax.com:
>
> > On Thu, 27 Dec 2012 11:13:26 -0500, Dave Smith
> > > wrote:
> >
> >> my wife makes great steak and mushroom pies.
> >
> > Okay, I'm making it. Can you give me any pointers, or a recipe URL?
>
>
> I *LOVE* steak and mushroom pies.
> I actually did a 'study' here in Brisbane a few years back, and
> travelled all over the city (during the course of a couple of years)
> looking for the best S&M pie. I found two, out of about 40, that I rated
> the best in Brisbane.

If you think your conclusions would still hold true, today, I'll email
my long time (RL) friend, who moved there a few years ago and send her
off to try them... if she's inclined to do so.
>
> This recipe would suit your top crust only pie.......
>
> http://www.lifestylefood.com.au/reci...-mushroom-pies
>
>
> and seeing as us Aussie are the best damn pie makers in the world....
> here's a few different recipes.... mix and match the fillings to suit
> :-)
>
> https://www.google.com.au/search?q=r...om+pie&ie=utf-
> 8&oe=utf-8&aq=t&rls=org.mozilla:en-USfficial&client=firefox-a
>
Thanks, lots more recipes I didn't see on my search.
>
> Or you can try Bill Grangers "Best ever S&M pie"........
>
> http://blogs.abc.net.au/queensland/2...eef-and-m.html
>
Wow, that looks terrific! I need to remember to use .au as well as
..uk from now on when I search Google.
>
>
> >
> >> I don't know many people who make their own pie pastry,
> >> and certainly even fewer who make meat pies. T
> >
> > I make my own pastry... but when I make chicken pot pie, it is top
> > crust only. We don't need all those calories from a double crust.
> >
>
>
> https://www.maggiebeer.com.au/recipes/sour-cream-pastry
>
> I use it all the time.

TY - That's a keeper! I pinned it to one of my Pinterest boards.

--
Food is an important part of a balanced diet.

On Thu, 27 Dec 2012 23:34:31 -0800, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Thu, 27 Dec 2012 20:47:00 -0800, "Julie Bove"
> > > wrote:
> >
> >>
> >> "sf" > wrote in message
> >> ...
> >> > On Thu, 27 Dec 2012 17:35:50 -0700, Janet Bostwick
> >> > > wrote:
> >> >
> >> >> On Thu, 27 Dec 2012 16:18:04 -0800, sf > wrote:
> >> >> snip
> >> >> >
> >> >> >I make chicken pot pie (from scratch) quite often. DD makes the beef
> >> >> >version of Shepherd's Pie more often than I do, but we both make that
> >> >> >one too.
> >> >>
> >> >> Why is his the best? Different approach or gravy or what. .
> >> >> .inquiring minds want to know
> >> >> Janet US
> >> >
> >> > Huh?
> >>
> >> I think she is asking if your Shepard's Pie or your husband's is better/
> >>
> > My husband's Shepard's Pie? I didn't say anything about hubby making
> > anything.
>
> Oh good gawd! I read it wrong too!
>

No problem.

--
Food is an important part of a balanced diet.

On Fri, 28 Dec 2012 04:56:53 +0000 (UTC), "I'm back" >
wrote:

> Cold med-rare roast beef with rocket, and a mayo/aoli is *luuuuuurverly*
> :-)

Sadly, you almost precisely described my sandwich. For some reason,
I'm just not the beef addict I used to be.

--
Food is an important part of a balanced diet.

sf wrote:
>
> Dave Smith wrote:
> > I have a half a ton of turkey and I am already sick of it.
>
> When I have leftover turkey the first thing I make is turkey
> tetrazzini. I love that stuff!

I have a tasty recipe that appeared in Parade Magazine many years ago. I
usually make it once a year after cooking a turkey. It passed my "would I
make this again" test. It's a good way to relive Christmas dinner in a
different format.


-------------------------------------------------------------------------
Turkey-Yam Pot Pie (this is the original version from Parade Magazine)

2 1/2 cups cooked turkey meat
2 cups mashed cooked yams (or sweet potatoes)
1 1/2 cups fresh cranberries (cut into halves or quarters)
1 1/2 tablespoons sage
2 teaspoons thyme
1/4 teaspoon ground cloves
2 cups turkey stock
1 cup chopped pecans (optional)
3 tablespoons butter, cut into small pieces
salt, pepper (to taste)
1 can Pillsbury flaky biscuits

Combine all ingredients (except biscuits) in a large bowl.
Transfer to a generously greased 9 x 13 baking dish.
Open biscuits and separate, then separate each one in half.
Place the biscuit halves, spaced evenly, on the mixture.
Take a piece of aluminum foil big enough to cover the baking
dish. Either spray oil or rub some on to coat underside of
foil, then cover baking dish with it (tightly around edges).
Poke 5 or 6 tiny slits in foil.

Place in cold oven, turn on to 425 and bake for 40 - 45
minutes. Or use preheated oven and bake for 30 - 35 minutes.
The mixture will be hot and bubbly and the biscuits will be browned.
-------------------------------------------------------------------------

Notes: After the first time, I made a few changes. I added a bit more turkey
and reduced the amount of cranberries a little. I've also never added the
optional pecans.

This recipe fills up your 9 X 13 baking dish and leftovers freeze well for
reheating within a couple of months.

Gary

sf wrote:
>
> On Thu, 27 Dec 2012 22:34:48 -0500, Gary > wrote:
>
> > sf wrote:
> > >
> > > Thanks for all the beef ideas! Do you have anything up your sleeves
> > > for the ham besides breakfast, scalloped/cheesy potatoes with ham or
> > > sandwiches?
> >
> > Ham with raisin sauce is my favorite.
> >
> I've never had a raisin sauce with ham... but isn't that for the first
> time around with ham, not leftovers?

It doesn't have to be. I sometimes like ham plain when first cooked but I
always have to have some raisin sauce with it at some point.

I was working at a Sheraton hotel once about 30 years ago and they served us
that for lunch one day. It was the best ham meal I'd ever had. If you've
never tried it, it's definitely worth trying.

Here's a recipe. There are many variations but this one is good:

--------------------------------------------------------------
Raisin sauce for ham.

Ingredients:
1/2 cup brown sugar
2 tablespoons cornstarch
1 teaspoon dry mustard
1 tablespoon vinegar
1 cup raisins
1/4 teaspoon grated lemon peel
2 tablespoons lemon juice
1 1/2 cups water

Preparation:
Combine brown sugar, cornstarch and dry mustard in a small saucepan. Place
saucepan over medium heat. Slowly add
vinegar, raisins, lemon peel, lemon juice and water. Continue cooking raisin
sauce over medium heat, stirring constantly, until thick and bubbly. Serve
raisin sauce over ham slices.
Makes about 2 1/2 cups of raisin sauce.

On Fri, 28 Dec 2012 08:10:31 +0000 (UTC), "I'm back" >
wrote:

> sf > wrote in
> news >
> > On Fri, 28 Dec 2012 05:13:05 +0000 (UTC), "I'm back" >
> > wrote:
> >
> >> I bought that one....... however, the crust was very similar to the
> >> one I posted just before. (Maggie Beers Sour Cream Pastry)
> >
> > Thanks, I saved that one.
> >
>
>
> Hope you give it a whirl, it's *very* nice, and light.

Does it work with sweet fillings as well as savory?

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Fri, 28 Dec 2012 11:41:58 -0000, Janet > wrote:

> In article >,
> says...
> >
> > On Thu, 27 Dec 2012 06:19:46 +0000 (UTC), "I'm back" >
> > wrote:
> >
> > > Perfect hand food on a winters day.
> > >
> > > Here's the last pie I had, it lasted me 1/2 a day. A gourmet Chicken and
> > > Vegetable pie, with a lovely thick creamy sauce and plenty of chicken meat
> > > in it. The pastry was also very nice.
> > >
> > > http://tinypic.com/m/fpbbme/3
> >
> > Did you make that one or buy it? If you made it, can you post how you
> > did that crust?
>
> Finger crimping. scroll down for the video
>
> http://www.cookuk.co.uk/techniques/ShortcrustPastry.htm
>
>
I like that site, thanks for posting! Finger crimping as shown has
always been my Waterloo, but maybe I'll master it someday.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Fri, 28 Dec 2012 05:46:52 -0500, Gary > wrote:

> Turkey-Yam Pot Pie (this is the original version from Parade Magazine)
>
> 2 1/2 cups cooked turkey meat
> 2 cups mashed cooked yams (or sweet potatoes)
> 1 1/2 cups fresh cranberries (cut into halves or quarters)
> 1 1/2 tablespoons sage
> 2 teaspoons thyme
> 1/4 teaspoon ground cloves
> 2 cups turkey stock
> 1 cup chopped pecans (optional)
> 3 tablespoons butter, cut into small pieces
> salt, pepper (to taste)
> 1 can Pillsbury flaky biscuits
>
> Combine all ingredients (except biscuits) in a large bowl.
> Transfer to a generously greased 9 x 13 baking dish.
> Open biscuits and separate, then separate each one in half.
> Place the biscuit halves, spaced evenly, on the mixture.
> Take a piece of aluminum foil big enough to cover the baking
> dish. Either spray oil or rub some on to coat underside of
> foil, then cover baking dish with it (tightly around edges).
> Poke 5 or 6 tiny slits in foil.
>
> Place in cold oven, turn on to 425 and bake for 40 - 45
> minutes. Or use preheated oven and bake for 30 - 35 minutes.
> The mixture will be hot and bubbly and the biscuits will be browned.
> -------------------------------------------------------------------------
>
> Notes: After the first time, I made a few changes. I added a bit more turkey
> and reduced the amount of cranberries a little. I've also never added the
> optional pecans.
>
> This recipe fills up your 9 X 13 baking dish and leftovers freeze well for
> reheating within a couple of months.
>
Thanks, Gary - that's a great idea! I could substitute the ham.... no
leftover turkey here at Christmas time, but I'll file that recipe away
to use next Thanksgiving.


--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Fri, 28 Dec 2012 05:59:49 -0500, Gary > wrote:

> it's definitely worth trying.
>
> Here's a recipe. There are many variations but this one is good:
>
> --------------------------------------------------------------
> Raisin sauce for ham.
>
> Ingredients:
> 1/2 cup brown sugar
> 2 tablespoons cornstarch
> 1 teaspoon dry mustard
> 1 tablespoon vinegar
> 1 cup raisins
> 1/4 teaspoon grated lemon peel
> 2 tablespoons lemon juice
> 1 1/2 cups water
>
> Preparation:
> Combine brown sugar, cornstarch and dry mustard in a small saucepan. Place
> saucepan over medium heat. Slowly add
> vinegar, raisins, lemon peel, lemon juice and water. Continue cooking raisin
> sauce over medium heat, stirring constantly, until thick and bubbly. Serve
> raisin sauce over ham slices.
> Makes about 2 1/2 cups of raisin sauce.

Wow, thanks! I love lemon. Hard to believe I've never tasted it, but
I've never even had an opportunity to turn it down.


--
I take life with a grain of salt, a slice of lemon and a shot of tequila

sf > wrote in news:08srd8lu36f63202u3ch55726b4iklhupl@
4ax.com:

> On Fri, 28 Dec 2012 08:10:31 +0000 (UTC), "I'm back" >
> wrote:
>
>> sf > wrote in
>> news >>
>> > On Fri, 28 Dec 2012 05:13:05 +0000 (UTC), "I'm back" >
>> > wrote:
>> >
>> >> I bought that one....... however, the crust was very similar to
the
>> >> one I posted just before. (Maggie Beers Sour Cream Pastry)
>> >
>> > Thanks, I saved that one.
>> >
>>
>>
>> Hope you give it a whirl, it's *very* nice, and light.
>
> Does it work with sweet fillings as well as savory?
>


Sure does.

I've used it for meat/chicken pies, as well as cheesecakes, egg custard
tarts, and lemon tarts/meringues.



--
Peter
Brisbane
Australia

To be a warrior is not a simple matter of wishing to be one.
It is rather and endless struggle
that will go on to the very last moment of our lives.
Nobody is born a warrior,in exactly the same way that
nobody is born an average man.
We have to make ourselves into one or the other.
A warrior must only take care that his spirit is not broken.

sf > wrote in
:

> On Fri, 28 Dec 2012 11:41:58 -0000, Janet > wrote:
>
>> In article >,
>> says...
>> >
>> > On Thu, 27 Dec 2012 06:19:46 +0000 (UTC), "I'm back" >
>> > wrote:
>> >
>> > > Perfect hand food on a winters day.
>> > >
>> > > Here's the last pie I had, it lasted me 1/2 a day. A gourmet
>> > > Chicken and Vegetable pie, with a lovely thick creamy sauce and
>> > > plenty of chicken meat in it. The pastry was also very nice.
>> > >
>> > > http://tinypic.com/m/fpbbme/3
>> >
>> > Did you make that one or buy it? If you made it, can you post how
>> > you did that crust?
>>
>> Finger crimping. scroll down for the video
>>
>> http://www.cookuk.co.uk/techniques/ShortcrustPastry.htm
>>
>>
> I like that site, thanks for posting!



No sweat.


> Finger crimping as shown has
> always been my Waterloo, but maybe I'll master it someday.
>


You just have to make more pasties/pies ;-)


--
Peter
Brisbane
Australia

To be a warrior is not a simple matter of wishing to be one.
It is rather and endless struggle
that will go on to the very last moment of our lives.
Nobody is born a warrior,in exactly the same way that
nobody is born an average man.
We have to make ourselves into one or the other.
A warrior must only take care that his spirit is not broken.

On Wed, 26 Dec 2012 15:01:34 -0800, sf > wrote:

>
>I have lots of leftover standing rib roast and ham. Looking for new
>ideas. TIA

Alton Brown is doing his show "Pocket Pies" in January -- I think
January 13. It covers sweet, savory, baked and fried. You might want
to check it out.
Janet US

sf wrote:

> Thanks for all the beef ideas! Do you have anything up your sleeves
> for the ham besides breakfast, scalloped/cheesy potatoes with ham or
> sandwiches?

Ham pot pie or pasty
Gumbo with ham
Sandwiches you might have overlooked: Monte Cristo, croque
madame/monsieur, medianoches
Ham with sweet potatoes, butter, and curry powder
Ham-Cauliflower gratin
Ham tacos with guero-chile salsa
Tamales with ham
Chiles rellenos stuffed with ham, rice, and cheese
Ham stir-fried with snow peas and water chesnuts
Stuffed green peppers with ham and saffron rice
Paella with ham and green beans
Ham with beans or black-eyed peas
Chowder with ham

Bob

Captain Peter Swallows wrote:

> I actually did a 'study' here in Brisbane a few years back, and
> travelled all over the city (during the course of a couple of years)
> looking for the best S&M

Was it a business venture?

Bob

sf wrote:

>>> I have lots of leftover standing rib roast and ham. Looking for new
>>> ideas. TIA
>>
>> Google is your friend
>> --
> Yeah, I did that before I posted and just got the same ole same ole
> American ideas.
>

Did you search Google Groups and see Message-ID:
>?

Bob

On Sat, 29 Dec 2012 00:20:26 -0800, Bob Terwilliger
> wrote:

> Ham with sweet potatoes, butter, and curry powder
> Ham-Cauliflower gratin
> Chowder with ham

Thanks! I do a sweet potato, curry and chicken with coconut milk but
am not much of a curry person, so I'll have to see if I can find a
recipe. The other two are entirely doable. It's chowder weather, so
corn and ham sound good to me and the gratin, is nothing less than
excellent.


--
Food is an important part of a balanced diet.

On Sat, 29 Dec 2012 00:28:36 -0800, Bob Terwilliger
> wrote:

> sf wrote:
>
> >>> I have lots of leftover standing rib roast and ham. Looking for new
> >>> ideas. TIA
> >>
> >> Google is your friend
> >> --
> > Yeah, I did that before I posted and just got the same ole same ole
> > American ideas.
> >
>
> Did you search Google Groups and see Message-ID:
> >?
>
When I say I "Google", it does not mean searching usenet via Google
Groups (something I would say specifically) - it means searching the
world wide web. If you thought Google should turn that message on a
www search, it didn't. I don't go beyond the first page of search
returns because they are always the best. After that, they are
repeats, same recipe-different web site, or less and less to the
point, right down to returns on individual words. You may enjoy doing
that sort of thing, but I don't.

--
Food is an important part of a balanced diet.

Gary wrote:
>
> Ingredients:
> 1/2 cup brown sugar
> 2 tablespoons cornstarch
> 1 teaspoon dry mustard
> 1 tablespoon vinegar
> 1 cup raisins
> 1/4 teaspoon grated lemon peel
> 2 tablespoons lemon juice
> 1 1/2 cups water
>
> Preparation:
> Combine brown sugar, cornstarch and dry mustard in a small saucepan. Place
> saucepan over medium heat. Slowly add
> vinegar, raisins, lemon peel, lemon juice and water. Continue cooking raisin
> sauce over medium heat, stirring constantly, until thick and bubbly. Serve
> raisin sauce over ham slices.
> Makes about 2 1/2 cups of raisin sauce.

Warning! If you make this recipe, cut the amount of lemon juice and lemon
peel in half (or even less). I jut made a batch and it's way too much
lemon. I thought this was a recipe that I used in the past but evidently
not. arrghh@

On Wed, 02 Jan 2013 11:23:58 -0500, Gary > wrote:

> Gary wrote:
> >
> > Ingredients:
> > 1/2 cup brown sugar
> > 2 tablespoons cornstarch
> > 1 teaspoon dry mustard
> > 1 tablespoon vinegar
> > 1 cup raisins
> > 1/4 teaspoon grated lemon peel
> > 2 tablespoons lemon juice
> > 1 1/2 cups water
> >
> > Preparation:
> > Combine brown sugar, cornstarch and dry mustard in a small saucepan. Place
> > saucepan over medium heat. Slowly add
> > vinegar, raisins, lemon peel, lemon juice and water. Continue cooking raisin
> > sauce over medium heat, stirring constantly, until thick and bubbly. Serve
> > raisin sauce over ham slices.
> > Makes about 2 1/2 cups of raisin sauce.
>
> Warning! If you make this recipe, cut the amount of lemon juice and lemon
> peel in half (or even less). I jut made a batch and it's way too much
> lemon. I thought this was a recipe that I used in the past but evidently
> not. arrghh@

Well that's disappointing! Thanks for testing it Gary.

--
Food is an important part of a balanced diet.

sf wrote:
>
> On Wed, 02 Jan 2013 11:23:58 -0500, Gary > wrote:
>
> > Gary wrote:
> > >
> > > Ingredients:
> > > 1/2 cup brown sugar
> > > 2 tablespoons cornstarch
> > > 1 teaspoon dry mustard
> > > 1 tablespoon vinegar
> > > 1 cup raisins
> > > 1/4 teaspoon grated lemon peel
> > > 2 tablespoons lemon juice
> > > 1 1/2 cups water
> > >
> > > Preparation:
> > > Combine brown sugar, cornstarch and dry mustard in a small saucepan. Place
> > > saucepan over medium heat. Slowly add
> > > vinegar, raisins, lemon peel, lemon juice and water. Continue cooking raisin
> > > sauce over medium heat, stirring constantly, until thick and bubbly. Serve
> > > raisin sauce over ham slices.
> > > Makes about 2 1/2 cups of raisin sauce.
> >
> > Warning! If you make this recipe, cut the amount of lemon juice and lemon
> > peel in half (or even less). I jut made a batch and it's way too much
> > lemon. I thought this was a recipe that I used in the past but evidently
> > not. arrghh@
>
> Well that's disappointing! Thanks for testing it Gary.

It's fine and I fixed it just by adding some more brown sugar. I think I
went a little low on that anyway. Next time though, I'll add half of the
lemon juice and zest.

Gary

On Thu, 03 Jan 2013 15:34:49 -0500, Gary > wrote:

> sf wrote:
> >
> > On Wed, 02 Jan 2013 11:23:58 -0500, Gary > wrote:
> >
> > > Gary wrote:
> > > >
> > > > Ingredients:
> > > > 1/2 cup brown sugar
> > > > 2 tablespoons cornstarch
> > > > 1 teaspoon dry mustard
> > > > 1 tablespoon vinegar
> > > > 1 cup raisins
> > > > 1/4 teaspoon grated lemon peel
> > > > 2 tablespoons lemon juice
> > > > 1 1/2 cups water
> > > >
> > > > Preparation:
> > > > Combine brown sugar, cornstarch and dry mustard in a small saucepan. Place
> > > > saucepan over medium heat. Slowly add
> > > > vinegar, raisins, lemon peel, lemon juice and water. Continue cooking raisin
> > > > sauce over medium heat, stirring constantly, until thick and bubbly. Serve
> > > > raisin sauce over ham slices.
> > > > Makes about 2 1/2 cups of raisin sauce.
> > >
> > > Warning! If you make this recipe, cut the amount of lemon juice and lemon
> > > peel in half (or even less). I jut made a batch and it's way too much
> > > lemon. I thought this was a recipe that I used in the past but evidently
> > > not. arrghh@
> >
> > Well that's disappointing! Thanks for testing it Gary.
>
> It's fine and I fixed it just by adding some more brown sugar. I think I
> went a little low on that anyway. Next time though, I'll add half of the
> lemon juice and zest.
>
Okay, thanks. I adjusted the recipe to show that.

--
Food is an important part of a balanced diet.