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Easter Sunday
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 |
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"Dimitri" > wrote in
. com: > 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 taking a smallish ham (6 to 7 lbs) and a blueberry tart to my daughter's MIL. There will be turkey and assorted other standards. Dimitri: How about a scalloped tater dish? Fairly quick and easy once it is in the oven. -- No Bread Crumbs were hurt in the making of this Meal. Type 2 Diabetic 1AC 5.6mmol or 101mg/dl Continuing to be Manitoban |
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"Monsur Fromage du Pollet" > wrote in message ... > "Dimitri" > wrote in > . com: > >> 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 taking a smallish ham (6 to 7 lbs) and a blueberry tart to my > daughter's MIL. There will be turkey and assorted other standards. > > Dimitri: How about a scalloped tater dish? Fairly quick and easy once it > is in the oven. > Good idea maybe au gratin with Cheddar - they all are cheese-a-holics like their mom and dad. Maybe some zapped trees and cheese. Dimitri |
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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? > Lamb. My wife and I love lamb. We used to invite my mother and my wife's aunt and uncle, all lamb lovers. None of them can get around any more, live in opposite directions so we can't even run around to pick then up. The aunt and uncle are only an hour away but will not drive on the highway. It is only a half mile from their condo and taking that highway would mean getting to our place 60 miles away with a total of only three turns, not including our driveway. But they always take secondary roads and get lost so it takes them 3-4 hours. I suppose I could ask my older brother and his wife and they could pick up my mother on the way, but they would insist on bringing the 31 year old son that lives in his basement who likes only 3 or 4 different foods and pouts if he is exposed to anything on the extensive list of things he does not like. We could invite another brother who adores lamb, but his wife cannot stand the smell of it cooking. Maybe it will be lamb chops on the BBQ. |
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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 don't celebrate Easter but perhaps the Spring Equinox would serve. Some stewed lamb shanks in wine with leeks and lots of garlic  An aside wouldbe tattie and leek soup. Pics he http://community.webshots.com/photo/...92309289GnExsb Jill |
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On Tue 22 Mar 2005 12:21:51p, Dave Smith wrote in rec.food.cooking:
> 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? >> > > Lamb. > My wife and I love lamb. We used to invite my mother and my wife's aunt > and uncle, all lamb lovers. None of them can get around any more, live > in opposite directions so we can't even run around to pick then up. The > aunt and uncle are only an hour away but will not drive on the highway. > It is only a half mile from their condo and taking that highway would > mean getting to our place 60 miles away with a total of only three > turns, not including our driveway. But they always take secondary roads > and get lost so it takes them 3-4 hours. > > I suppose I could ask my older brother and his wife and they could pick > up my mother on the way, but they would insist on bringing the 31 year > old son that lives in his basement who likes only 3 or 4 different foods > and pouts if he is exposed to anything on the extensive list of things > he does not like. We could invite another brother who adores lamb, but > his wife cannot stand the smell of it cooking. > > Maybe it will be lamb chops on the BBQ. Sometimes it's just better to eat exactly what you like, and to eat it alone. I get really sick of peoples' pickiness. -- Wayne Boatwright ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
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On Tue 22 Mar 2005 12:28:52p, jmcquown wrote in rec.food.cooking:
> 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 don't celebrate Easter but perhaps the Spring Equinox would serve. > Some stewed lamb shanks in wine with leeks and lots of garlic An> aside would be tattie and leek soup. Pics he > > http://community.webshots.com/photo/...92309289GnExsb > > Jill Really nice food pics, Jill! -- Wayne Boatwright ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
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"jmcquown" > wrote in message . .. > Dimitri wrote: > I don't celebrate Easter but perhaps the Spring Equinox would serve. Some > stewed lamb shanks in wine with leeks and lots of garlic An aside> would > be tattie and leek soup. Pics he > > http://community.webshots.com/photo/...92309289GnExsb > > Jill Good looking food. Dimitri |
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"Dimitri" >, if that's their real name, wrote:
>Well next Sunday is Easter. Wow! Thanks for the reminder! >Stopped by Albertson's (a very pretty new store) and picked up an 18 pound >Krause Ham $0.99 per pound - what a deal! That's a great price! For some reason, we never get pre-season deep discounts on meats. Not post-season, either.  >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? Our ham is 19 pounds, and we have no hoardes. Is there any chance that a frozen ham of that magnitude will be thawed by Sunday? I'm not sure what possessed us to buy a whole ham. Fortunately, there are zillions of ways of using up leftover ham. Crash has requested "cheesy potatoes" and I'm not sure what our vegetable(s) will be. If I know Crash, he'll also want brown and serve rolls (a sentimental choice). Dessert will be a lemon coconut cake. White cake mix and a can of lemon pie filling, etc. Creamy White Frosting (recipe available upon request) with coconut sprinkled on top. I haven't made the mix plus pie filling in the lemon form before. I could use a lemon cake mix, but I think the white will create a more subtle flavor. We keep things pretty simple these days. It's just the two of us. Well, and our dogs and cat. Carol, looking forward to all those ham leftovers -- Coming at you live from beautiful Lake Woebegon! |
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"Damsel in dis Dress" > wrote in message ... > "Dimitri" >, if that's their real name, wrote: > >>Well next Sunday is Easter. > Our ham is 19 pounds, and we have no hoardes. Is there any chance that a > frozen ham of that magnitude will be thawed by Sunday? I'm not sure what > possessed us to buy a whole ham. Fortunately, there are zillions of ways > of using up leftover ham. Clear out the top shelf of the fridge and place the ham there. it will defrost a LITTLE quicker there. > Crash has requested "cheesy potatoes" and I'm not sure what our > vegetable(s) will be. If I know Crash, he'll also want brown and serve > rolls (a sentimental choice). > > Dessert will be a lemon coconut cake. White cake mix and a can of lemon > pie filling, etc. Creamy White Frosting (recipe available upon request) > with coconut sprinkled on top. I haven't made the mix plus pie filling in > the lemon form before. I could use a lemon cake mix, but I think the > white > will create a more subtle flavor. > > We keep things pretty simple these days. It's just the two of us. Well, > and our dogs and cat. > > Carol, looking forward to all those ham leftovers Me too........ Ham on Rye with Swiss cheese. Dimitri |
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"Dimitri" >, if that's their real name, wrote:
"Damsel in dis Dress" > wrote in message ... > >> Our ham is 19 pounds, and we have no hoardes. Is there any chance that a >> frozen ham of that magnitude will be thawed by Sunday? I'm not sure what >> possessed us to buy a whole ham. Fortunately, there are zillions of ways >> of using up leftover ham. > >Clear out the top shelf of the fridge and place the ham there. it will >defrost a LITTLE quicker there. Thanks! I'll go move the top shelf right now. If it's still not enough, this wouldn't be the first time we celebrated a holiday several days past said holiday. <G> Carol -- Coming at you live, from beautiful Lake Woebegon! |
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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. :-) Speaking of the Hrutka -- allrecipes.com has a recipe for it on their site: http://allrecipes.com/advice/coll/ea...cles/522P1.asp -- look at the Eastern European part. They spell it wrong, though. :-) -- -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. |
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Damsel in dis Dress > wrote in
: > "Dimitri" >, if that's their real name, wrote: > > "Damsel in dis Dress" > wrote in message > ... > > > >> Our ham is 19 pounds, and we have no hoardes. Is there any > >> chance that a frozen ham of that magnitude will be thawed by > >> Sunday? I'm not sure what possessed us to buy a whole ham. > >> Fortunately, there are zillions of ways of using up leftover ham. > > > >Clear out the top shelf of the fridge and place the ham there. it > >will defrost a LITTLE quicker there. > > Thanks! I'll go move the top shelf right now. If it's still not > enough, this wouldn't be the first time we celebrated a holiday > several days past said holiday. <G> > > Carol > Isn't it cooked? Most hams just need warming up. That's what I thought. If it is cooked then just another 45 minutes in the trick -- No Bread Crumbs were hurt in the making of this Meal. Type 2 Diabetic 1AC 5.6mmol or 101mg/dl Continuing to be Manitoban |
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One time on Usenet, Melba's Jammin' > said:
> In article > , > "Dimitri" > wrote: <snip> > > 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? We'll be vacationing in Seattle for the weekend: http://www.trendwest.com/resort.jsp?resort=seattle By the time we get home on Sunday, we're gonna be tired. I suspect we'll probably just have broasted chicken from the local tavern. > 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. :-) > > Speaking of the Hrutka -- allrecipes.com has a recipe for it on their > site: http://allrecipes.com/advice/coll/ea...cles/522P1.asp -- > look at the Eastern European part. They spell it wrong, though. :-) Spelling, schmelling, it sounds yummy! I dunno about the "slathered with beet horseradish" part though... -- J.J. in WA ~ mom, vid gamer, novice cook ~ "You still haven't explained why the pool is filled with elf blood." - Frylock, ATHF |
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Monsur Fromage du Pollet >, if that's their real name,
wrote: >Isn't it cooked? Most hams just need warming up. That's what I thought. >If it is cooked then just another 45 minutes in the trick I'll check next time I go downstairs. At this point, though, I see a nap in my immediate future. Thanks for thinking of that. Carol -- Coming at you live, from beautiful Lake Woebegon! |
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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. |
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"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 Dimitri--- The following recipe is my favorite ( and most deadly) potato recipe. It's wonderful with ham, can be made a day ahead and, if you don't mind the occasional speck of peel in the dish, you can use a ricer and not bother to peel at all. Pam CHEDDAR CHEESE POTATOES WITH SOUR CREAM (Bon Appetit R.S.V.P February 1987 - Cherrington's in Cincinnati) 6 servings (can be doubled; probably even tripled) 6 medium baking potatoes, washed, unpeeled, and whole---NOT cut in chunks 2 1/2 c. grated sharp cheddar cheese (I use white for appearance) 1/4 c. (1/2 stick) butter 1 c. sour cream, room temperature 1/3 c. minced onion Salt and freshly ground pepper to taste Paprika Boil potatoes until tender. Drain. Cool slightly; peel. Shred into bowl. Preheat oven to 350 degrees F. Butter 8-in square baking dish. Cook 2 c. cheese and butter in heavy sauce pan over low heat until almost melted, stirring constantly, about 1 minute. Remove from heat. Stir in sour cream and onion. Season with salt and pepper. Fold into potatoes. Pour into prepared dish. Top with remaining 1/2 c. cheese; sprinkle with paprika. Bake until bubbly, about 30 minutes. Can be prepared ahead; increase baking time to about 45 minutes. NOTE: Do not peel potatoes before cooking. This indeed does make a difference. |
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Monsur Fromage du Pollet > wrote in
: > Damsel in dis Dress > wrote in > : > > > "Dimitri" >, if that's their real name, > > wrote: > > > > "Damsel in dis Dress" > wrote in message > > ... > > > > > >> Our ham is 19 pounds, and we have no hoardes. Is there any > > >> chance that a frozen ham of that magnitude will be thawed by > > >> Sunday? I'm not sure what possessed us to buy a whole ham. > > >> Fortunately, there are zillions of ways of using up leftover > > >> ham. > > > > > >Clear out the top shelf of the fridge and place the ham there. > > >it will defrost a LITTLE quicker there. > > > > Thanks! I'll go move the top shelf right now. If it's still not > > enough, this wouldn't be the first time we celebrated a holiday > > several days past said holiday. <G> > > > > Carol > > > > Isn't it cooked? Most hams just need warming up. That's what I > thought. If it is cooked then just another 45 minutes in the trick > > That should be another 45 minutes or so in the oven is the trick. -- No Bread Crumbs were hurt in the making of this Meal. Type 2 Diabetic 1AC 5.6mmol or 101mg/dl Continuing to be Manitoban |
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"Monsur Fromage du Pollet" > wrote in message <snip> Carol >> > > Isn't it cooked? Most hams just need warming up. That's what I thought. > If it is cooked then just another 45 minutes in the trick IMHO and experience the fact that it's already cooked becomes a problem. Let me explain. An 18 to 20 pound ham is a big chunk of meat. In my experience it takes gentle warming in a moist environment or you burn or dry out the surface meat. The center is usually quite cold and the bone seems to hold some of the cold inside. Consequently and I am not recommending this to others - I will soak the ham in apple juice in a large trash bag and put it into a cooler. I will stop adding ice 24 to 36 hours before warming. A few hours before warming I will let the ham sit on a rack in the kitchen to lose some of the pent up cold. Dimitri |
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"Melba's Jammin'" > wrote in message ... > 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? The jell-o salad is hopefully staying with her sister. The cole slaw is a toss up between snappy and Pantry - but with the German cabbage it might be a bit much - Maybe a Greek salad. I like 3 bean That's a good idea, Thanks Maybe some cold spinach Greek style with olive oil and lemon juice. Crap I don't know not they are having a Friday Pot Luck here at work. This is just an undecided day. Screw them all - let them go to honeybaked or In-N-Out burger. Dimitri |
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"Ed Grabau and Pam Jacoby" <pjjehg @frontiernet.net> wrote in message ... > > "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 > > Dimitri--- > > The following recipe is my favorite ( and most deadly) potato recipe. > It's wonderful with ham, can be made a day ahead and, if you don't mind > the occasional speck of peel in the dish, you can use a ricer and not > bother to peel at all. > > Pam > > CHEDDAR CHEESE POTATOES WITH SOUR CREAM (Bon Appetit R.S.V.P February > 1987 - Cherrington's in Cincinnati) > > 6 servings (can be doubled; probably even tripled) > > 6 medium baking potatoes, washed, unpeeled, and whole---NOT cut in chunks > > 2 1/2 c. grated sharp cheddar cheese (I use white for appearance) > > 1/4 c. (1/2 stick) butter > > 1 c. sour cream, room temperature > > 1/3 c. minced onion > > Salt and freshly ground pepper to taste > > Paprika > > Boil potatoes until tender. Drain. Cool slightly; peel. Shred into bowl. > > Preheat oven to 350 degrees F. Butter 8-in square baking dish. Cook 2 c. > cheese and butter in heavy sauce pan over low heat until almost melted, > stirring constantly, about 1 minute. Remove from heat. Stir in sour cream > and onion. Season with salt and pepper. Fold into potatoes. Pour into > prepared dish. Top with remaining 1/2 c. cheese; sprinkle with paprika. > Bake until bubbly, about 30 minutes. > > Can be prepared ahead; increase baking time to about 45 minutes. > > NOTE: Do not peel potatoes before cooking. This indeed does make a > difference. Looks quite good Thanks Dimitri |
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Dave Smith wrote:
> > Lamb. > My wife and I love lamb. We used to invite my mother and my wife's aunt and > uncle, all lamb lovers. None of them can get around any more, live in opposite > directions so we can't even run around to pick then up. The aunt and uncle are > only an hour away but will not drive on the highway. It is only a half mile from > their condo and taking that highway would mean getting to our place 60 miles > away with a total of only three turns, not including our driveway. But they > always take secondary roads and get lost so it takes them 3-4 hours. > > I suppose I could ask my older brother and his wife and they could pick up my > mother on the way, but they would insist on bringing the 31 year old son that > lives in his basement who likes only 3 or 4 different foods and pouts if he is > exposed to anything on the extensive list of things he does not like. We could > invite another brother who adores lamb, but his wife cannot stand the smell of > it cooking. > > Maybe it will be lamb chops on the BBQ. > > Good example of how some people manage to make themselves so annoying you won't invite them back. Then they sit at home and wonder why the family has become so "unhospitable". Show up on time, shut up, and eat, why doncha? gloria p |
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In article > ,
"Dimitri" > wrote: > "Melba's Jammin'" > wrote in message > ... > > 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? > > The jell-o salad is hopefully staying with her sister. > The cole slaw is a toss up between snappy and Pantry - but with the > German > cabbage it might be a bit much Right. I forgot about the red cabbage. - Maybe a Greek salad. I think a green or orange Jell-O mold with shredded carrots (for the orange) or chopped celery (for the green) added in; chilled in a flat pan and cut into squares for service. A dollop of mayo complements this culinary masterpiece. > I like 3 bean That's a good idea, Thanks Not if the "traditional beans" (I think that's what you called them) are baked. And if they're not, how about baked beans -- that's nice with ham and other smoked meat. > > Maybe some cold spinach Greek style with olive oil and lemon juice. > > Crap I don't know not they are having a Friday Pot Luck here at work. > > This is just an undecided day. > > Screw them all - let them go to honeybaked or In-N-Out burger. Hear, hear! > > Dimitri > > -- -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. |
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On Tue, 22 Mar 2005 16:59:42 GMT, "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? Got a Honeybaked ham on order which should be delivered on Friday. Doing new potatoes with chive butter, deviled eggs, a broccoli casserole (which recipe I recently posted), cranberry applesauce, homemade dinner rolls and pecan pie for dessert. @@@@@ Now You're Cooking! Export Format Cranberry Applesauce salads and salad dressings, sauces 4 apples (Granny Smith); peeled, cored and chopped 1 cup fresh cranberries, picked over 1/2 cup sugar 1/4 cup apple juice or water 3-inch cinnamon stick 3-inch strip of lemon zest 2 tablespoons unsalted butter In a heavy saucepan cook the apples, the cranberries, the sugar, the apple juice or water, the cinnamon stick, and the zest over moderate heat, stirring, for 15 minutes, or until the apples are very soft. Discard the cinnamon stick and teh zest, force the apple mixture through the medium disk of a food mill into a bowl, and stir in the butter. Serve the applesauce warm or chilled. The applesauce keeps, covered and chilled, for 1 week. Contributor: Gourmet Yield: 3 cups Preparation Time: 45 mi @@@@@ Now You're Cooking! Export Format Wilted Spinach Salad And Dressing salads and salad dressings 2 heads spinach; torn 1 small can mandarin oranges; drained 1 avocado; sliced Dressing: 2 teaspoons sugar 2 green onions; sliced 4 slices bacon; chopped 1/4 cup red wine vinegar 2 tablespoons water Tear spinach into bowl; season with salt and pepper. Fry bacon crisp; add vinegar, water, sugar and onion; heat to boiling. Pour over spinach. Toss until wilted. Add mandarin oranges and avocado. Yield: 6 servings @@@@@ Now You're Cooking! Export Format Deviled Eggs appetizers 6 eggs, 1/4 cup mayonnaise 1 teaspoon vinegar 1 teaspoon prepared mustard 1/2 teaspoon salt dash pepper paprika Slice eggs in half and put yolks in a small bowl. Combine the next 5 ingredients and mash together well until smooth. Drop by teaspoonsful into egg. Sprinkle with paprika. - - - - - - - - - - - - - - - - - - Yield: 6 servings @@@@@ Now You're Cooking! Export Format Pecan Pie desserts 1 baked pie crust 6 tablespoon unsalted butter; cut into one inch pieces 1 cup dark brown sugar; packed 1/2 teaspoon Salt 3 large eggs 1/4 cup light corn syrup 12 ounces pecans; whole 1. Adjust oven rack to middle position and heat oven to 275°. Melt butter in medium heatproof bowl set in skillet of water maintained at just below simmer. Remove bowl from skillet; mix in sugar and salt with wooden spoon until butter is absorbed. Beat in eggs, then corn syrup and vanilla. Return bowl to hot water; stir until mixture is shiny an dhot to the touch, about 130°. Remove from heat. 2. Arrange pecans in an even layer in the baked pie shell. Pour mixture over evenly. Bake until center feels soft, like gelatin, when gently pressed, about 50 to 60 mins. Transfer to rack; let cool completely, at least 4 hour. Serve pie at room temperature or warm with lightly sweetened whipped cream or vanilla ice cream. Contributor: The Best Recipe Yield: 8 servings Preparation Time: :30 And the best part is, most of this can be prepared ahead! 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" |
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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 |
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"Dimitri" > wrote in message
. com > 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 For Easter? I'm thinking of grilling rabbit (Easter Bunny!) Seriously... BOB |
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Dimitri replied:
>> Carol, looking forward to all those ham leftovers > > Me too........ > > Ham on Rye with Swiss cheese. Leftover ham is always welcome at my house! One of my brunch favorites: ham-plantain hash, with some mustard and apricot-guava sauce on the side. Accompanies scrambled eggs superbly. If plantains are unavailable or expensive in your area, you can use diced sweet potatoes and/or underripe bananas. Also, although ham is definitely *not* a traditional Indian ingredient, a curry with ham is a thing of joy, especially with basmati rice and almost any chutney conceivable. Ham pot pies (with peas and a white sauce with mustard added) are mighty fine eatin' too. Bob |
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BOB replied to Dimitri:
>> How about you? >> >> Dimitri > > For Easter? > > I'm thinking of grilling rabbit (Easter Bunny!) > > Seriously... I posted my Easter menu a while back, and it's only changed in minor details since I posted it: Artichokes with lemon-garlic butter Riesling Roasted rack of lamb and potatoes Green peas with mint and butter Baby greens with grapefruit sections, avocado, and mirin vinaigrette (avocados are unexpectedly good this month, so I added one. Maybe I'll throw in some toasted pine nuts, too.) Walnut-olive focaccia Bordeaux Strawberry tart: Local strawberries haven't hit the market yet, so this might have to change -- I *refuse* to use the tasteless underripe berries currently in my local supermarkets. Plan B is an experiment: The supermarket *does* have good cherimoyas somehow, so if I'm driven to it, I'm going to try to make a kind of tiramisu containing ladyfingers, cherimoya mousse, mascarpone cheese, and rum. Sounds Easter-ish, right? Right? Bob |
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"Bob" > wrote in message
... > Dimitri replied: > >>> Carol, looking forward to all those ham leftovers >> >> Me too........ >> >> Ham on Rye with Swiss cheese. > > Leftover ham is always welcome at my house! > > One of my brunch favorites: ham-plantain hash, with some mustard and > apricot-guava sauce on the side. Accompanies scrambled eggs superbly. If > plantains are unavailable or expensive in your area, you can use diced > sweet > potatoes and/or underripe bananas. > If there is more to this than just dicing and panfrying, can you post the details? It sounds great. -- Peter Aitken Remove the crap from my email address before using. |
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"Melba's Jammin'" > wrote in message ... > In article >, > wrote: > >> "Dimitri" >, if that's their real name, wrote: >> >How about you? >> >> 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. Without casting any aspersions - if someone is on a limited budget buying a "special" priced ham or turkey represents a sensational value. 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. Dimitri |
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"BOB" > wrote in message . .. > "Dimitri" > wrote in message > . com >> 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 > > For Easter? > > I'm thinking of grilling rabbit (Easter Bunny!) > > Seriously... > > BOB see below: Dimitri RABBIT WITH MUSTARD SAUCE 1 medium onion a 3-pound rabbit, cut into 8 pieces 2 tablespoons vegetable oil 2 tablespoons unsalted butter 1 1/4 cups dry white wine 1 3/4 cups chicken broth (13 3/4 fluid ounces) 1/4 cup Dijon mustard 1 teaspoon cornstarch 2 tablespoons chopped fresh parsley leaves Finely chop onion. Pat rabbit pieces dry and season with salt and pepper. In a deep large heavy skillet heat oil over moderate heat until hot but not smoking and brown rabbit pieces on all sides in 2 batches. Transfer rabbit as browned to a large bowl. In skillet cook onion in 1 tablespoon butter over moderately low heat, stirring, until softened. Add wine and boil until liquid is reduced by about half. Return rabbit to skillet and add broth. Simmer rabbit, covered, until tender, about 40 minutes. Transfer rabbit to cleaned large bowl and boil sauce until reduced to about 2 cups. In a small bowl whisk together 1/4 cup sauce and mustard and whisk mixture into sauce. In another small bowl stir cornstarch into 1 tablespoon cold water and whisk into sauce. Simmer sauce, whisking, 3 minutes, or until thickened. Whisk in remaining tablespoon butter, parsley, and salt and pepper to taste. Return rabbit to skillet and cook over moderately low heat, turning rabbit to coat with sauce, until heated through. Serves 4 to 6. Gourmet April 1998 The Last Touch Epicurious.com © CondéNet, Inc. All rights reserved. |
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Melba's Jammin' >, if that's their real name,
wrote: >In article >, wrote: > >> 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. > >I'm sure it was. <whaps Carol upside the head> What Dimitri said. Carol -- Coming at you live, from beautiful Lake Woebegon |
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"Melba's Jammin'" > wrote in message ... <snip> > I like ham, too. But not for three weeks in a row, I think. :-) Ain't never been on Atkins eh? ;-) Dimitri |
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"Dimitri" >, if that's their real name, wrote:
>Without casting any aspersions - if someone is on a limited budget buying a >"special" priced ham or turkey represents a sensational value. > >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. Thanks, kiddo. Most of the soup (with the exception of the potato leek) will wind up in the freezer. This ham will feed us, literally, for months. Carol -- Coming at you live, from beautiful Lake Woebegon |
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Peter replied:
>> One of my brunch favorites: ham-plantain hash, with some mustard and >> apricot-guava sauce on the side. Accompanies scrambled eggs superbly. If >> plantains are unavailable or expensive in your area, you can use diced >> sweet potatoes and/or underripe bananas. >> > > If there is more to this than just dicing and panfrying, can you post the > details? It sounds great. I cut the plantains into quarter-inch dice and deep-fry them. When they're about half-cooked (takes 30 seconds or less at 325F), I take them out, drain and salt them, and pan-fry them with onions, chopped ham, and whatever seasonings I feel like adding. I treat sweet potatoes the same way. I don't deep-fry bananas; I just pan-fry them with the onions and ham. Bob |
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In article >, "Dimitri"
> wrote: > "Melba's Jammin'" > wrote in message > ... > > In article >, > > wrote: > > > >> "Dimitri" >, if that's their real name, wrote: > >> >How about you? > >> > >> 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. > Without casting any aspersions - if someone is on a limited budget > buying a "special" priced ham or turkey represents a sensational > value. > > 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. > Dimitri Understood. And I hope that Carol can find someone with a saw to cut it half so she has only to heat half of it at a time. I can see a big turkey for two people -- but it's raw when it's frozen and the cooked meat freezes reasonably well so you can space out all those turkey planned-over meals. Smoked and cured meats aren't generally recommended for lengthy freezing (though I've frozen bacon for 6 months or so without any noticeable change in taste or texture) -- and I'm still having a hard time with 12 pound of ham in the fridge to be consumed over a period of months (as Carol says in her response to your post). But, really, it's not my problem of bounty. :-) So she can (and most soitanly will) do anything she dang well pleases. :-) -- -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. |
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"Bob" > wrote in message
... > Peter replied: > >>> One of my brunch favorites: ham-plantain hash, with some mustard and >>> apricot-guava sauce on the side. Accompanies scrambled eggs superbly. >>> If >>> plantains are unavailable or expensive in your area, you can use diced >>> sweet potatoes and/or underripe bananas. >>> >> >> If there is more to this than just dicing and panfrying, can you post the >> details? It sounds great. > > I cut the plantains into quarter-inch dice and deep-fry them. When they're > about half-cooked (takes 30 seconds or less at 325F), I take them out, > drain and salt them, and pan-fry them with onions, chopped ham, and > whatever seasonings I feel like adding. I treat sweet potatoes the same > way. I don't deep-fry bananas; I just pan-fry them with the onions and > ham. > > Bob > Thanks, I will definitely try this. -- Peter Aitken Remove the crap from my email address before using. |
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On Wed, 23 Mar 2005 09:40:33 -0600, Damsel in dis Dress
> wrote: >"Dimitri" >, if that's their real name, wrote: > >>Without casting any aspersions - if someone is on a limited budget buying a >>"special" priced ham or turkey represents a sensational value. >> >>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. > >Thanks, kiddo. Most of the soup (with the exception of the potato leek) >will wind up in the freezer. This ham will feed us, literally, for months. > >Carol I do this with turkey, at Thanksgiving. I have been known to get a huge turkey just for me, just for the leftovers. When one is on a severely limited budget, it does represent a very, very good value. I do tend to freeze a lot of it, and take it out at various times, for soups and casseroles, etc. I have also done this with ham as well. Christine |
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