"Damsel in dis Dress" > wrote in message
...
> Melba's Jammin' >, if that's their real name,
> wrote:
>
>>In article >,
wrote:
>>
>>> Our ham is 19 pounds,
>>
>>Holy crap! What the hell were you thinking? A ham STEAK can feed both
>>of us at a meal. Definition of Eternity: A ham and two people.
>
> We were thinking it was a helluva price.
>
>>> and we have no hoardes. Is there any chance that a
>>> frozen ham of that magnitude will be thawed by Sunday?
>>
>>Take it out and take it back to where you bought it and ask them if they
>>can saw that sucker in half -- and you'll STILL have a lifetime supply.
>>If the supermarket refuses to saw it in half, see if there's a local
>>meat market that will do it -- even for a couple bucks charge. Oy vey!
>
> I'm sure they would. I'll think about it.
>
>>>I'm not sure what possessed us to buy a whole ham. Fortunately, there
>>> are zillions of ways of using up leftover ham.
>>
>>And it'll take a zillion years -- and I wouldn't refreeze it.
>>
>>> Carol, looking forward to all those ham leftovers
>>
>>Ri-i-i-ight.
>
> I can't imagine having too much ham.
> Ham strings pulled off while passing the fridge
> Ham sammiches
> Ham fried rice
> Ham strings pulled off while passing the fridge
> Ham and potato hash
> Scalloped potatoes and ham
> Ham strings pulled off while passing the fridge
> Lentil soup
> Navy bean soup
> Split pea soup
> Potato leek soup
> Ham strings pulled off while passing the fridge
> Pinto beans
> Grilled ham and cheese sandwiches
> Ham and cheese omelettes
>
> And I'm just getting started!
> Carol
>
> --
> Coming at you live, from beautiful Lake Woebegon

I love ham but that'd have me in the ER after the navy bean soup. My blood
pressure would be off the richter-scale(sp). The wife wouldn't make it past
the ham sammiches since she'd be acting like a major stroke victim due to
her migraines.

Ahh, what the hell! You only live once!

*sigh* While I'd love to do a ham, I'm doing NY Strip Steak (damn the
expense!) on the grill with a foil packet of taters and onions with S&P and
garlic. For a veggie, it will be a zucchini packet with sliced zucs topped
with butter and parsley and a hint of S&P and Garlic. I get to do all this.
The Mrs. will be in charge of the sautéed shrooms and white onions. I just
can't make it the way she does. Plus! She doesn't have to leave the house
to do it!

We live in the mid-West. And so far this week, the weather sucks so I'm not
too sure how pleasurable this Easter feast is going to be. Thank god our
youngest really knows who the Easter Bunny is so we don't have to do the
Easter Egg Hunt this year.

Bret
(Not the weird BretT either!)



----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups
----= East and West-Coast Server Farms - Total Privacy via Encryption =----

In article >,
wrote:

> Carol, looking forward to all those ham leftovers

I refuse to make ham for Pascha. I make ham for New Year's Eve.

We're roasting two legs of lamb, grilling a butterflied leg.

I'm making hummus, baba ghanooj and pita, red potato salad and two
triple chocolate cheesecakes with a raspberry sauce on the side and
whipped cream. I'm also making some rum spiked lemonade. We'll have
wine, juice, Pepsi and water. The rest is potluck, and I have no idea
what other people are bringing. I hope vegetables.

Regards,
Ranee

--
Remove Do Not and Spam to email

"She seeks wool and flax, and works with willing hands." Prov 31:13

See my Blog at: http://arabianknits.blogspot.com/

"Ranee Mueller" > wrote in message
...
> In article >,



> I refuse to make ham for Pascha. I make ham for New Year's Eve.
>
> We're roasting two legs of lamb, grilling a butterflied leg.
>

I wish to heaven I could too. I'm the only one in the house that will eat
lamb.

Dimitri

On Sat, 26 Mar 2005 01:01:36 GMT, "Dimitri" >
wrote:

>I wish to heaven I could too. I'm the only one in the house that will eat
>lamb.
>
You, too, Dimitri? Neither the DH nor the brood will eat lamb and I've
tried to sneak it by them more than once. I would *love* to do a crown
roast for Easter, but fear a mutiny in the ranks.

Have settled on the following:

wilted spinach salad and dressing
Honeybaked ham (yum!)
three cheese potato gratin
deviled eggs
broccoli casserole
cranberry-applesauce (this is *so* good and very pretty)
hot cross buns (yeah, yeah, I know this is traditional for Good
Friday, but I've never made them before and thought this would be a
nice addition)
pecan pie (the DH's favorite *and* it's his birthday) with homemade
French vanilla ice cream

Was off work early today and got some of the do-ahead stuff done
already.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

"Ranee Mueller" > wrote in message
...
> In article >,
> wrote:
>
>> Carol, looking forward to all those ham leftovers
>
> I refuse to make ham for Pascha. I make ham for New Year's Eve.
>
> We're roasting two legs of lamb, grilling a butterflied leg.
>
> I'm making hummus, baba ghanooj and pita, red potato salad and two
> triple chocolate cheesecakes with a raspberry sauce on the side and
> whipped cream. I'm also making some rum spiked lemonade. We'll have
> wine, juice, Pepsi and water. The rest is potluck, and I have no idea
> what other people are bringing. I hope vegetables.

Wow! Please may I come

Dimitri wrote:

>
> "Ranee Mueller" > wrote in message
> ...
>> In article >,
>
>
>
>> I refuse to make ham for Pascha. I make ham for New Year's Eve.
>>
>> We're roasting two legs of lamb, grilling a butterflied leg.
>>
>
> I wish to heaven I could too. I'm the only one in the house that will eat
> lamb.
>
> Dimitri

So am I, but I'm the only one in the house so it works out :-)

Easter dinner will be lamb chops, grilled asparagas, herbed new potatoes.

---jkb

--
"Moose burger or caribou dog?"
-- Ed Chigliak

Jeff Bienstadt wrote:
> Dimitri wrote:
>
>
>>"Ranee Mueller" > wrote in message
...
>>
>>>In article >,
>>
>>
>>
>>> I refuse to make ham for Pascha. I make ham for New Year's Eve.
>>>
>>> We're roasting two legs of lamb, grilling a butterflied leg.
>>>
>>
>>I wish to heaven I could too. I'm the only one in the house that will eat
>>lamb.
>>
>>Dimitri
>
>
> So am I, but I'm the only one in the house so it works out :-)
>
> Easter dinner will be lamb chops, grilled asparagas, herbed new potatoes.
>
> ---jkb
>


We had peanut soup for a first course (actually, *I* had peanut soup;
nobody else would try it), grilled lamb chops, steamed broccoli, some
dense chewy Italian bread I bought at the supermarket bakery this
morning, cherry-n-cranberry pie, and ice cream. I had some boneless
chicken thighs thawed out and ready to throw on the grill if anyone
turned their nose up at the lamb or if there wasn't enough.

It was nice to be able to use the grill in March. Especially after all
that snow (20+ inches) last weekend.

The peanut soup recipe is below. I didn't puree it because I like
chunks. I also put a little garlic powder in at the end when I tasted
it for seasoning:

Best regards,
Bob

WEST AFRICAN PEANUT SOUP
(from "Sundays at the Moosewood Restaurant")

2 cups chopped onion
1 Tblsp vegetable oil
1/2 tsp cayenne or other ground chiles
1 tsp grated peeled fresh ginger [I finely minced it]
1 cup chopped carrots
2 cups chopped sweet potatoes
4 cups vegetable stock or water [I used canned chicken stock plus water]
2 cups tomato juice [I used home-canned tomato halves in juice]
1 cup smooth peanut butter
1 Tblsp sugar
chopped scallions
chopped roasted peanuts

Sauté onion in oil until it is transluscent. Stir in cayenne and ginger.
Add carrots and sauté a couple minutes more. Mix in potatoes and stock,
bring to a boil, simmer 15 minutes (until the vegetables are tender).
Puree the vegetables with tomato juice (and some of the cooking liquid
if necessary) in a blender or food processor. Return the puree to the
pot. Stir in the peanut butter until smooth. Check sweetness and add
sugar if necessary. Reheat gently, using a heat difuser if necessary to
prevent scorching. Add more water, stock, or tomato juice to make a
thinner soup if desired. Serve topped with plenty of chopped scallions
and chopped roasted peanuts. Serves 6-8

"Melba's Jammin'" > wrote in message
...
> In article > ,
> "Dimitri" > wrote:
>
> > Well next Sunday is Easter.
> >
> > The hordes are descending on the on homestead for dinner.
> >
> > At this point in time my head just isn't into cooking but what the
> > hell.
> >
> > Stopped by Albertson's (a very pretty new store) and picked up an 18
> > pound Krause Ham $0.99 per pound - what a deal!
> >
> > I have no idea what else to prepare - dinner around 3 and I'll
> > probably fall back on the "tradition" beans, red cabbage, and the
> > green beans to be devoured by # 4 and her husband. I've got 2 cans
> > of Comstock Apples and 2 peaches maybe I'll make a dump cake.
>
> > How about you?
> >
> > Dimitri
>
> I'm going to be a guest!! Going to WhatshisnamehisnameisJamie's aunt's
> -- fun bunch of people. I said I'd like to bring some Polish sausage
> (from Kramarczuk's) and I'm thinking about making a small hrutka, too.
> See how willing they are to broaden their horizons. :-)
>
> What are you doing for salad? Cole slaw? You could really whomp them
> beanily with a cold three-bean salad. :-) Where's the Jell-O salad?
> "-) The horseradish? The deviled eggs?
>
> Speaking of the Hrutka -- allrecipes.com has a recipe for it on their
> site and IMNSHO it's pretty lame. It involves sugar (a lot) and
> cinnamon, fercripesake! Sure, it's essentially a custard (egg and milk)
> cooked to a faretheewell, but it's not dessert. My friends, I have seen
> more than one variation on hrutka but none have ever looked quite like
> that recipe.
>
> The contributor of the recipe does, however, follow time-honored
> traditions for letting it drain. :-)
>
> Here's something of importance: If you want to try this just for the
> helluva it, you can easily halve or maybe even third the recipe --
> divisions are easy. I'm thinking that the "regular" recipe makes a
> cheese ball bigger than a USSSA softball but considerably smaller than a
> soccer ball. Bigger than a grapefruit. Maybe 5-6" diameter.
>
>
> * Exported from MasterCook Mac *
>
> Hrutka
>
> Recipe By : Posted to r.f.cooking by Barb Schaller 3-22-05
> Serving Size : Preparation Time :0:00
> Categories : Slovensky Recepty
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 12 eggs
> 1 quart whole milk
> 1 teaspoon salt
>
> Beat eggs and milk and salt together and cook over medium heat, stirring
> often, until the eggs curd up and separate well from the liquid. Line
> a colander with three or four layers of cheesecloth and pour the eggs
> through it to drain them. Gather the cheesecloth to round into a firm
> ball -- be careful -- it's HOT but you have to form the ball when it's
> hot.
>
> Tie the cheesecloth tight and suspend it to drain -- Sister Julie uses
> her clothesline; Mom hung it over the edge of a counter (drip pan
> beneath). You can also put it back in the colander, but it will relax
> a bit to the shape of the colander. Stick it in the fridge overnight
> before slicing.
>
> Be aware that this is essentially cold scrambled eggs and it's an
> acquired taste. But there's something special about it and it's pretty
> tough to beat a ham sandwich with a slice of hrutka in it, between two
> slices of Easter paska (bread, not dessert cheese).
>
> - - - - - - - - - - - - - - - - - -
>
> _____
>
> * Exported from MasterCook Mac *
>
> Hrutka - microwave
>
> Recipe By : Posted to r.f.cooking by Barb Schaller 3-22-05
> Serving Size : 1 Preparation Time :0:00
> Categories : Slovensky Recepty
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 12 eggs
> 1 quart whole milk
> salt
>
> Beat ingredients together and place in large microwaveable glass bowl.
> Cook on high for about 15 minutes, stirring 3 or 4 times. Reduce power
> to medium and cook about 7 minutes more, until curds separate from
> liquid.
>
> Pour through cheesecloth, round into ball, and hang to drain.
>
> Note: Al's microwave version - I haven't made it; she swears by it.
>
> - - - - - - - - - - - - - - - - - -
>
> _____
> --
> -Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
> "I read recipes the way I read science fiction: I get to the end and
> say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
> performance at New York, New York, January 10, 2005.

WOW! I can't believe it.......my grandfather always made this at Easter and
after he died, I took it over. I never knew it had a name. And absolutely
it must be slathered in homemade horseradish. We are moving my parents into
a new house, so we didn't do the usual Easter stuff - no cheese, no kiska,
no pickled eggs. I really missed it! Robin

In article >, "RobinB."
> wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article > ,
> > "Dimitri" > wrote:
> >
> > > Well next Sunday is Easter.
> > >
(snippage)
> > * Exported from MasterCook Mac *
> >
> > Hrutka
> >
> > Recipe By : Posted to r.f.cooking by Barb Schaller 3-22-05

> > _____

> > * Exported from MasterCook Mac *
> >
> > Hrutka - microwave


> WOW! I can't believe it.......my grandfather always made this at
> Easter and after he died, I took it over. I never knew it had a
> name. And absolutely it must be slathered in homemade horseradish.
> We are moving my parents into a new house, so we didn't do the usual
> Easter stuff - no cheese, no kiska, no pickled eggs. I really missed
> it! Robin

You can make a small head of "cheee" by halving the recipe or making
perhaps a third of it -- the measures divide well.
--
-Barb, <http://www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article > , "Dimitri"
> wrote:

> I wish to heaven I could too. I'm the only one in the house that will eat
> lamb.
>
> Dimitri

That is sad. Invite lamb eaters over. We host our entire
church, and there are only three non-lamb eaters, two of those are
vegetarians. The rest either loved it already or just ate it anyway and
liked it. We have lots of large families at our church, so the kids
tend to eat whatever is put in front of them anyway.

Regards,
Ranee

--
Remove Do Not and Spam to email

"She seeks wool and flax, and works with willing hands." Prov 31:13

See my Blog at: http://arabianknits.blogspot.com/

In article >, zxcvbob
> wrote:

> WEST AFRICAN PEANUT SOUP
> (from "Sundays at the Moosewood Restaurant")

I made this for a church potluck once and it was a hit! Do you think
your family would try it if they didn't know what was in it?

Regards,
Ranee

--
Remove Do Not and Spam to email

"She seeks wool and flax, and works with willing hands." Prov 31:13

See my Blog at: http://arabianknits.blogspot.com/

In article >, "Dimitri"
> wrote:

> Without casting any aspersions - if someone is on a limited budget
> buying a "special" priced ham or turkey represents a sensational
> value.

Ask us how we ended up with eight legs of lamb, three turkeys, two
whole hams, and one half half ham in the freezer. We've used all, but
three legs of lamb and two turkeys. Both of those were bought within
the last four months.

> a 20 pound ham will probably yeald 13 to 15 pounds of meat + a ham
> bone. The bone + $1.00 of split peas sand an onion, carrot etc will
> also yeald several meals.
>
> It's just good economic sense if you have the freezer space.

This is absolutely true. It also makes entertaining on a budget
easier. We can afford to have 15 people over for dinner if we are
serving a roast turkey or a ham we bought on special.

Regards,
Ranee

--
Remove Do Not and Spam to email

"She seeks wool and flax, and works with willing hands." Prov 31:13

See my Blog at: http://arabianknits.blogspot.com/

In article > , "Ophelia"
> wrote:

> "Ranee Mueller" > wrote in message
> ...
> > In article >,
> > wrote:
> >
> >> Carol, looking forward to all those ham leftovers
> >
> > I refuse to make ham for Pascha. I make ham for New Year's Eve.
> >
> > We're roasting two legs of lamb, grilling a butterflied leg.
> >
> > I'm making hummus, baba ghanooj and pita, red potato salad and two
> > triple chocolate cheesecakes with a raspberry sauce on the side and
> > whipped cream. I'm also making some rum spiked lemonade. We'll have
> > wine, juice, Pepsi and water. The rest is potluck, and I have no idea
> > what other people are bringing. I hope vegetables.
>
> Wow! Please may I come

It's too late now, but we do it every year. Start saving for airfare
and join us next Easter. If you want to come sooner, we host a Tongues
of Flame Pentecost Barbecue, where we grill kebabs, sausages,
hamburgers, hot dogs, serve tons of picnic salads, side dishes and
desserts. Rich and I are going to try to organize a talent show to go
with the Pentecost theme this year. Email me if you are interested in
coming, seriously.

Regards,
Ranee

--
Remove Do Not and Spam to email

"She seeks wool and flax, and works with willing hands." Prov 31:13

See my Blog at: http://arabianknits.blogspot.com/

Ranee Mueller wrote:
> In article >, zxcvbob
> > wrote:
>
>
>>WEST AFRICAN PEANUT SOUP
>>(from "Sundays at the Moosewood Restaurant")
>
>
> I made this for a church potluck once and it was a hit! Do you think
> your family would try it if they didn't know what was in it?
>
> Regards,
> Ranee



I did not puree it, so I told Daughter that she can pick out the sweet
potato chunks; she might try it. It's odd that that was what she didn't
like about it because I think she usually likes sweet potatoes.

If no one else will eat it, there's more for me! (I think it will
freeze OK.)

Bob

Dimitri wrote:

>
>
> I wish to heaven I could too. I'm the only one in the house that will eat
> lamb.

My brother would sympathize with you. Lamb is his absolute favourite meat.
His wife cannot stand the smell of it and the kids say they don't like it,
though they have never had a chance to try it.

We solved out Easter lamb problem. We packed up our lamb leg and drove to
cook dinner at wife's aunt and uncle. We used to invite them down when they
were able to drive. They were ecstatic.

In article > ,
Dimitri > wrote:
>
>"Ranee Mueller" > wrote in message
...
>> In article >,
>
>
>
>> I refuse to make ham for Pascha. I make ham for New Year's Eve.
>>
>> We're roasting two legs of lamb, grilling a butterflied leg.
>>
>
>I wish to heaven I could too. I'm the only one in the house that will eat
>lamb.

Jamie Utter's "Lamb on a stick" and my dad's marinated and grilled
butterflied leg of lamb have been known to cause people who thought they
hated lamb to ask for more.

The secret is to trim as much fat off as possible.

Ranee - we don't have a Pentecost bbq at my church, but we are having a
barbeque for our patronal wing-ding. Thanks for putting the idea in my
head. If that turns out to be a logistical problem, I'll make your
pita/hummus/middle eastern chopped salad.

Charlotte (feasting during Easter season)
--

Charlotte L. Blackmer > wrote in message
...
[snip]
> Jamie Utter's "Lamb on a stick" and my dad's marinated
> and grilled butterflied leg of lamb have been known to
> cause people who thought they hated lamb to ask for more.

Do you have the marinade ingredients? Lamb (done with your dad's
marinade) sounds very doable for Clan Ranger!

The Ranger

The Ranger wrote:
>
> Do you have the marinade ingredients? Lamb (done with your dad's
> marinade) sounds very doable for Clan Ranger!
>
Jamie's Marinade for lamb:

1 large onion, grated
3 bay leaves
5 thyme or rosemary sprigs
grated rind and juice of 1 lemon
1/2 tsp caster sugar
1/3 cup olive oil
salt and ground black pepper

For yogurt dipping sauce:

2/3 cup thick natural yogurt
1 tbsp chopped fresh mint
1 tsp chopped fresh coriander
2 tsp grated onion

In article >,
The Ranger > wrote:
>Charlotte L. Blackmer > wrote in message
...
>[snip]
>> Jamie Utter's "Lamb on a stick" and my dad's marinated
>> and grilled butterflied leg of lamb have been known to
>> cause people who thought they hated lamb to ask for more.
>
>Do you have the marinade ingredients? Lamb (done with your dad's
>marinade) sounds very doable for Clan Ranger!

Jamie's marinade for "Lamb on a stick" has been posted and I am mailing
Dad for his. Will report in when I get it.

The Lamb on a stick is ace when made with lamb sirloin.

Charlotte
--

In article >,
The Ranger > wrote:
>Charlotte L. Blackmer > wrote in message
...
>[snip]
>> Jamie Utter's "Lamb on a stick" and my dad's marinated
>> and grilled butterflied leg of lamb have been known to
>> cause people who thought they hated lamb to ask for more.
>
>Do you have the marinade ingredients? Lamb (done with your dad's
>marinade) sounds very doable for Clan Ranger!
>
>The Ranger

I called Dad, and he told me where to find the recipe.

It is similar in some ways to Jamie's Lamb on a stick marinade. The
spicing of course seems conservative to me and I plan to tweak it
(probably by using fresh thyme). I might consider rosemary, as the eaters
I am serving are not generally averse to the idea of it.

Bill's Butterflied Leg of Lamb


5-6 lb leg of lamb, boned, trimmed well of fat, and butterflied (if you
have an old fashioned butcher counter, they can do most of this for you;
otherwise, get busy with the knife)

Marinade:

1-2 garlic cloves, minced
1 teaspoon salt
1 teaspoon Fines Herbes
1/2 teaspoon black pepper
1/2 teaspoon thyme

1/4 cup grated onion (be sure it is grated, says Mom)
1/2 cup salad oil
1/2 cup lemon juice

Blend marinade ingredients. Place lamb in large glass or non-reactive
baking pan and pour marinade over. Marinate 1 hr room temp or overnight
in fridge (turning occasionally).

Drain and save the marinade as basting sauce (n.b. I might boil it up on
the stove to kill possible nasties from the juice ... clb).

Original recipe says 50 minutes on a Weber, but Dad says 20-25 over
indirect heat works well. If you have one of those fancy gas grills I'd
appreciate the translation. Baste every 10 mins or so with marinade.
Lamb should be crisp on the outside and pink on the inside.

Serves 6-10, depending on what else you have. Scalloped potatoes are a
really nice side with this. (Indeed, this, scalloped taters, and
asparagus are the classic Easter dinner to me.)

Charlotte
--

In article >,
(Charlotte L. Blackmer) wrote:

> Ranee - we don't have a Pentecost bbq at my church, but we are having a
> barbeque for our patronal wing-ding. Thanks for putting the idea in my
> head. If that turns out to be a logistical problem, I'll make your
> pita/hummus/middle eastern chopped salad.
>
> Charlotte (feasting during Easter season)

I hope you enjoy it! We might be doing a campout during Pentecost,
so it will really be a tongues of flame meal, over open flame.

Regards,
Ranee (who is still pushing for a talent show as part of the
celebration)

--
Remove Do Not and Spam to email

"She seeks wool and flax, and works with willing hands." Prov 31:13

See my Blog at: http://arabianknits.blogspot.com/

In article >,
Ranee Mueller > wrote:
>In article >,
>(Charlotte L. Blackmer) wrote:
>
>> Ranee - we don't have a Pentecost bbq at my church, but we are having a
>> barbeque for our patronal wing-ding. Thanks for putting the idea in my
>> head. If that turns out to be a logistical problem, I'll make your
>> pita/hummus/middle eastern chopped salad.
>>
>> Charlotte (feasting during Easter season)
>
> I hope you enjoy it!

We had it Sunday a week ago. I marinated about 12# of lamb and it all
disappeared. It was a huge hit. There were about eighty people there, I
think (some kids, some vegetarians). Most people had brought a potluck
dish (half the church has Feed! The! World! tendencies, so we tend to eat
well), so plenty of other food. The grill master didn't get any after
cooking it so nicely so I feel like I should bring him truffles or
something to make up for it.

I'm sure the pita would have been a big hit too, had I done it. I
considered doing both but as I had worked much of the weekend, a nap took
precedence (*grin*).

>We might be doing a campout during Pentecost,
>so it will really be a tongues of flame meal, over open flame.

With the wind blowing for that extra effect?

Charlotte

--