Is 4 Ham Hocks too much "ham hock" for 1 lb of Pintos?... I making a big
pot of beans for dinner tonight and the stupidmarket only had packs of
4... If I just use two will the remaining freeze well for another pot?


~john


--
"Black holes are where God divided by Zero." - Steven Wright

"Levelwave©" > wrote in message
...
> Is 4 Ham Hocks too much "ham hock" for 1 lb of Pintos?... I making a big
> pot of beans for dinner tonight and the stupidmarket only had packs of
> 4... If I just use two will the remaining freeze well for another pot?

I have 2 ham hocks in the freezer. I routinely freeze them for pea soup.
So can't think why not. Pintos? Is this a white bean? I've made baked
beans - but they're not white.


Elaine

"Levelwave©" > wrote in message
...
> Is 4 Ham Hocks too much "ham hock" for 1 lb of Pintos?... I making a big
> pot of beans for dinner tonight and the stupidmarket only had packs of
> 4... If I just use two will the remaining freeze well for another pot?
>
>
> ~john

Seems like too much to me. I'd use 1 or 2 depending on how strong a smoke
flavor you want. They freeze just fine.


--
Peter Aitken

Remove the crap from my email address before using.

Levelwave© wrote:
>
> Is 4 Ham Hocks too much "ham hock" for 1 lb of Pintos?... I making a big
> pot of beans for dinner tonight and the stupidmarket only had packs of
> 4... If I just use two will the remaining freeze well for another pot?
>
> ~john
>


Depends on how large the ham hocks and how salty. The ones we get from
the German butcher can weigh a couple of kilos or more. We let the
butcher saw them up for us and use about 500 g/1 lbs for a lb of beans.
They will freeze perfectly well, but don't keep them for more than about
six month max.

Arri London wrote:

> Depends on how large the ham hocks and how salty. The ones we get from
> the German butcher can weigh a couple of kilos or more. We let the
> butcher saw them up for us and use about 500 g/1 lbs for a lb of beans.
> They will freeze perfectly well, but don't keep them for more than about
> six month max.


Thanks guys... two in the pot... two in the freezer... I can't believe
how great the hocks are making the bean "broth" taste... nice smoky
flavor...

~john


--
"Black holes are where God divided by Zero." - Steven Wright

On 2004-04-15, Levelwave© > wrote:

> 4... If I just use two will the remaining freeze well for another pot?

Yes. Two hocks is plenty for a pound of beans, rule of thumb being 1 hock
per 1/2 lb of dry beans. They freeze very well if you make sure they are
sufficiently wrapped against freezer burn.

nb

>I can't believe
>how great the hocks are making the bean "broth" taste... nice smoky
>flavor...

For that matter, a ham bone with a half pound of meat still on it can flavor a
pound of beans quite nicely.

Neil

In article >, Levelwave(C)
> wrote:

> Is 4 Ham Hocks too much "ham hock" for 1 lb of Pintos?... I making a big
> pot of beans for dinner tonight and the stupidmarket only had packs of
> 4... If I just use two will the remaining freeze well for another pot?
>
>
> ~john

I'd use one. I think you'll be amazed at how far that flavor goes.
--
-Barb, <www.jamlady.eboard.com> updated 3-29-04.

On Thu, 15 Apr 2004 17:09:31 -0400, Levelwave© > wrote:

>Is 4 Ham Hocks too much "ham hock" for 1 lb of Pintos?... I making a big
>pot of beans for dinner tonight and the stupidmarket only had packs of
>4... If I just use two will the remaining freeze well for another pot?

a lot of the ham hocks don't have a great flavor anymore. I like to use a pound
of bacon fry it up then dump in your water and let it cook for a hour or so. the
strain out the bacon and remove the fat if you want. I usually remove the fat
before I add the water. then I use a hamhock too.

--
Knight-Toolworks & Custom Planes
Custom made wooden planes at reasonable prices
See http://www.knight-toolworks.com For prices and ordering instructions.

"Levelwave©" wrote in message

> Is 4 Ham Hocks too much "ham hock" for 1 lb of Pintos?... I making a big
> pot of beans for dinner tonight and the stupidmarket only had packs of
> 4... If I just use two will the remaining freeze well for another pot?
>
> ~john

I'd only use one for one pound of beans. That flavor goes a long way. If
the store doesn't have ham hocks, I buy smoked necks - one good-sized piece
is enough to do the job. Also, I save some of the less-tender pieces of
ham if I'd cooked one, cut them up and throw some in. Yes, you can freeze
them, but not for long - the flavor becomes too strong.

Dora

limey wrote:

> I'd only use one for one pound of beans. That flavor goes a long way. If
> the store doesn't have ham hocks, I buy smoked necks - one good-sized piece
> is enough to do the job. Also, I save some of the less-tender pieces of
> ham if I'd cooked one, cut them up and throw some in. Yes, you can freeze
> them, but not for long - the flavor becomes too strong.


Any other dishes that take well to smoked ham hocks? I just can't get
over how incredible that simple pot of beans turned out last night...

~john


--
"Black holes are where God divided by Zero." - Steven Wright

"Levelwave©" > wrote in message
...
> limey wrote:
>
> > I'd only use one for one pound of beans. That flavor goes a long way.
If
> > the store doesn't have ham hocks, I buy smoked necks - one good-sized
piece
> > is enough to do the job. Also, I save some of the less-tender pieces
of
> > ham if I'd cooked one, cut them up and throw some in. Yes, you can
freeze
> > them, but not for long - the flavor becomes too strong.
>
>
> Any other dishes that take well to smoked ham hocks? I just can't get
> over how incredible that simple pot of beans turned out last night...
>
> ~john

Lima beans, green beans, pinto beans, really any kind of dried beans,
black-eyed peas, Southern greens (collards, etc.), kale.
My Southern husband broke me in early in our marriage to ham hocks, etc.
You'll find a gazillion recipes on Google if you type in ham hocks recipes.
Good flavor, though, isn't it!

Dora

Levelwave© wrote:
>
> limey wrote:
>
> > I'd only use one for one pound of beans. That flavor goes a long way. If
> > the store doesn't have ham hocks, I buy smoked necks - one good-sized piece
> > is enough to do the job. Also, I save some of the less-tender pieces of
> > ham if I'd cooked one, cut them up and throw some in. Yes, you can freeze
> > them, but not for long - the flavor becomes too strong.
>
> Any other dishes that take well to smoked ham hocks? I just can't get
> over how incredible that simple pot of beans turned out last night...
>
> ~john

We also cook them with sauerkraut, but the ones we use aren't very
salty.
They are good in bean or lentil soups.
They can be stewed with Chinese 5-spice powder and some soy sauce until
they fall apart.
Cook them with cabbage or any of the kales that need long cooking.
And they are great stewed with dried corn, either chicos or posole.

Ham Hocks, yum! Since there are just the two of us, I use smoked ham hocks
all the time instead of a ham. Just enough for two in one hock. Had one
for supper tonight.

"limey" > wrote in message
...
>
> "Levelwave©" wrote in message
>
> > Is 4 Ham Hocks too much "ham hock" for 1 lb of Pintos?... I making a big
> > pot of beans for dinner tonight and the stupidmarket only had packs of
> > 4... If I just use two will the remaining freeze well for another pot?
> >
> > ~john
>
> I'd only use one for one pound of beans. That flavor goes a long way. If
> the store doesn't have ham hocks, I buy smoked necks - one good-sized
piece
> is enough to do the job. Also, I save some of the less-tender pieces of
> ham if I'd cooked one, cut them up and throw some in. Yes, you can freeze
> them, but not for long - the flavor becomes too strong.
>
> Dora
>
>

The ham hocks should freeze just fine. I think two should be ok for a pot of
beans

MOM PEAGRAM wrote:

> Ham Hocks, yum! Since there are just the two of us, I use smoked ham hocks
> all the time instead of a ham. Just enough for two in one hock. Had one
> for supper tonight.

Enough for two in one hock? You mean the actual meat? Each hock I used
only had about a thimbal full of meat... Is that normal?

~john


--
"Black holes are where God divided by Zero." - Steven Wright

WardNA wrote:
>> I can't believe
>> how great the hocks are making the bean "broth" taste... nice smoky
>> flavor...
>
> For that matter, a ham bone with a half pound of meat still on it can
> flavor a pound of beans quite nicely.
>
> Neil

I use either/or, depending. But I don't often have a ham bone sitting
around, but smoked ham hocks around here are a dime a dozen (er, not
literally) at the grocery store. Ah, the bliss of living in the mid-South
when you want to make a pot of beans, bean soup or a mess of turnip greens!
<G>

Jill

Levelwave© wrote:
> limey wrote:
>
>> I'd only use one for one pound of beans. That flavor goes a long
>> way.
(snip)
>
> Any other dishes that take well to smoked ham hocks? I just can't get
> over how incredible that simple pot of beans turned out last night...
>
> ~john

Greens (turnip, collard, kale, etc.); any other kinds of beans you can think
of. Down here in Memphis (don't know where you are, John) I can buy "white
soup beans" which are really just Great Northern Beans cooked with ham or
whatever; they are great when cooked with smoked hocks.

Jill

jmcquown wrote:

> Greens (turnip, collard, kale, etc.); any other kinds of beans you can think
> of. Down here in Memphis (don't know where you are, John)


Over here in Chattanooga... Boo!

~john


--
"Black holes are where God divided by Zero." - Steven Wright

Levelwave© wrote:
> jmcquown wrote:
>
>> Greens (turnip, collard, kale, etc.); any other kinds of beans you
>> can think of. Down here in Memphis (don't know where you are, John)
>
>
> Over here in Chattanooga... Boo!
>
> ~john

Boo yourself... coulda' fooled me as amazed as you were. You must be a
transplant. Your mama didn't teach you about 'dem smoked hocks & beans and
greens? LOL

I'm a transplant; my mama didn't teach me, either, but I've been here 33
years and had plenty to time to catch on. What's your excuse?

Jill

"Levelwave©" > wrote in message
...
> MOM PEAGRAM wrote:
>
> > Ham Hocks, yum! Since there are just the two of us, I use smoked ham
hocks
> > all the time instead of a ham. Just enough for two in one hock. Had
one
> > for supper tonight.
>
> Enough for two in one hock? You mean the actual meat? Each hock I used
> only had about a thimbal full of meat... Is that normal?
>
> ~john
>
No, not if it's really pork hocks you have. I get at least a pound or more
of meat from our smoked hocks.

In article >, "MOM PEAGRAM"
> wrote:

> Ham Hocks, yum! Since there are just the two of us, I use smoked ham
> hocks all the time instead of a ham. Just enough for two in one
> hock. Had one for supper tonight.

What did you do with it, Helen? How did you prepare it? My only use
for hamhock is as the basis for sour soup.
--
-Barb, <www.jamlady.eboard.com> updated 3-29-04.

In article >, Levelwave(C)
> wrote:

> limey wrote:
>
> > I'd only use one for one pound of beans. That flavor goes a long
> > way. If the store doesn't have ham hocks, I buy smoked necks - one
> > good-sized piece is enough to do the job. Also, I save some of
> > the less-tender pieces of ham if I'd cooked one, cut them up and
> > throw some in. Yes, you can freeze them, but not for long - the
> > flavor becomes too strong.
>
>
> Any other dishes that take well to smoked ham hocks? I just can't
> get over how incredible that simple pot of beans turned out last
> night...
>
> ~john

Tell me about your pot of beans, John. Details, please. Ham hocks and
beans are not part of my repertoire and I'm curious. Include how you
served them. Thanks.
--
-Barb, <www.jamlady.eboard.com> updated 3-29-04.

Melba's Jammin' wrote:
> In article >, "MOM PEAGRAM"
> > wrote:
>
>
>>Ham Hocks, yum! Since there are just the two of us, I use smoked ham
>>hocks all the time instead of a ham. Just enough for two in one
>>hock. Had one for supper tonight.
>
>
> What did you do with it, Helen? How did you prepare it? My only use
> for hamhock is as the basis for sour soup.

You can use ham hocks for all soups and dishes in which you use a ham
bone. Ham hocks taste a little more smoky and salty.

Next time you make cabbage or sauerkraut, cook it with a ham hock.
When done, cut the meat off, dice it and mix it into the cabbage. Add
some boiled Fleckern, a sort of 1/3 square inch pasta and you have a
nice main dish, For the sauerkraut, I only use the cut off meat. If
there is a lot of meat, use it as you would any other kind of ham, but
you will only have smallish pieces, no large slices.

Make sure that a dog is near by, to be given the rest of the hock.

--
Margaret Suran
Why is it that inside every older person is a younger person,
wondering what the heck happened.

MOM PEAGRAM wrote:
> "Levelwave©" > wrote in message
> ...
>> MOM PEAGRAM wrote:
>>
>>> Ham Hocks, yum! Since there are just the two of us, I use smoked
>>> ham hocks all the time instead of a ham. Just enough for two in
>>> one hock. Had one for supper tonight.
>>
>> Enough for two in one hock? You mean the actual meat? Each hock I
>> used only had about a thimbal full of meat... Is that normal?
>>
>> ~john
>>
> No, not if it's really pork hocks you have. I get at least a pound
> or more of meat from our smoked hocks.

Agreed, hocks have lots of meat on them... unless this was one of those
really *lean* pigs

Jill

"Melba's Jammin'" > wrote in message
...
> In article >, "MOM PEAGRAM"
> > wrote:
>
> > Ham Hocks, yum! Since there are just the two of us, I use smoked ham
> > hocks all the time instead of a ham. Just enough for two in one
> > hock. Had one for supper tonight.
>
> What did you do with it, Helen? How did you prepare it? My only use
> for hamhock is as the basis for sour soup.
> --
> -Barb, <www.jamlady.eboard.com> updated 3-29-04.

Yesterday, I took a nice big hock out of the freezer and thawed it in the
microwave. I put it in a large Corning casserole with a few garlic cloves
and put water almost to cover. Popped it in the oven at 275 for a few
hours. The ham just falls off the bones and the fat strips away easily.

"jmcquown" > wrote in message
. ..
> MOM PEAGRAM wrote:
> > "Levelwave©" > wrote in message
> > ...
> >> MOM PEAGRAM wrote:
> >>
> >>> Ham Hocks, yum! Since there are just the two of us, I use smoked
> >>> ham hocks all the time instead of a ham. Just enough for two in
> >>> one hock. Had one for supper tonight.
> >>
> >> Enough for two in one hock? You mean the actual meat? Each hock I
> >> used only had about a thimbal full of meat... Is that normal?
> >>
> >> ~john
> >>
> > No, not if it's really pork hocks you have. I get at least a pound
> > or more of meat from our smoked hocks.
>
> Agreed, hocks have lots of meat on them... unless this was one of those
> really *lean* pigs
>
> Jill
>

Ahm, I think you mean anorexic! ; ))

In article >, Margaret Suran
> wrote:

> Melba's Jammin' wrote:
> > In article >, "MOM PEAGRAM"
> > > wrote:

> > What did you do with it, Helen? How did you prepare it? My only use
> > for hamhock is as the basis for sour soup.
>
> You can use ham hocks for all soups and dishes in which you use a ham
> bone. Ham hocks taste a little more smoky and salty.

Sure, but the only thing I ever use a hambone for is navy bean soup for
myself and a former neighbor. Mom used to use hocks with kraut. We
weren't much of a dried beans family but for bean soup.
>
> Next time you make cabbage or sauerkraut, cook it with a ham hock.
> When done, cut the meat off, dice it and mix it into the cabbage. Add
> some boiled Fleckern, a sort of 1/3 square inch pasta and you have a
> nice main dish, For the sauerkraut, I only use the cut off meat. If
> there is a lot of meat, use it as you would any other kind of ham, but
> you will only have smallish pieces, no large slices.
>
> Make sure that a dog is near by, to be given the rest of the hock.

He-e-e-ey, *I* get to suck the juice from the hambone! And I love the
gristle, too.
--
-Barb, <www.jamlady.eboard.com> updated 3-29-04.

In article >, "MOM PEAGRAM"
> wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >, "MOM PEAGRAM"
> > > wrote:
> >
> > > Ham Hocks, yum! Since there are just the two of us, I use smoked ham
> > > hocks all the time instead of a ham. Just enough for two in one
> > > hock. Had one for supper tonight.
> >
> > What did you do with it, Helen? How did you prepare it? My only use
> > for hamhock is as the basis for sour soup.
> > --
> > -Barb, <www.jamlady.eboard.com> updated 3-29-04.
>
> Yesterday, I took a nice big hock out of the freezer and thawed it in the
> microwave. I put it in a large Corning casserole with a few garlic cloves
> and put water almost to cover. Popped it in the oven at 275 for a few
> hours. The ham just falls off the bones and the fat strips away easily.

Thanks. What did you serve with it?
--
-Barb, <www.jamlady.eboard.com> updated 3-29-04.

jmcquown wrote:

> I'm a transplant; my mama didn't teach me, either, but I've been here 33
> years and had plenty to time to catch on. What's your excuse?


My momma was a lousy cook... and at 25 I 'ain't' been cookin' that long...

~john


--
"Black holes are where God divided by Zero." - Steven Wright

Melba's Jammin' wrote:

> Tell me about your pot of beans, John. Details, please. Ham hocks and
> beans are not part of my repertoire and I'm curious. Include how you
> served them. Thanks.


1lb dried pinto beans
1 onion chopped
4 cups chicken stock
2 cups water
2 smoked ham hocks

Soak beans overnight as usual... drain... pour beans into a cast iron
dutch oven... toss in onions and the ham hocks... add chicken stock and
water... bring to a boil for 10 minutes... cover.. place into a 250
degree oven for 2 hours or until beans are tender... serve with sliced
onion and corn bread...

~john

--
"Black holes are where God divided by Zero." - Steven Wright

>
>
>>Melba's Jammin' wrote:
>>
>>>In article >, "MOM PEAGRAM"
> wrote:
>
>
>>>What did you do with it, Helen? How did you prepare it? My only use
>>>for hamhock is as the basis for sour soup.
>>
>>You can use ham hocks for all soups and dishes in which you use a ham
>>bone. Ham hocks taste a little more smoky and salty.
>> If
>>there is a lot of meat, use it as you would any other kind of ham, but
>>you will only have smallish pieces, no large slices.
>>
>>Make sure that a dog is near by, to be given the rest of the hock.
>
>
> He-e-e-ey, *I* get to suck the juice from the hambone! And I love the
> gristle, too.

I am glad that I am not your dog. What you do is not fair; ham bones
and ham hock bones traditionally belong to dogs. When I still used
ham bones and ham hocks frequently, I had dog friends in the building,
who got them. At times, the bone was larger than the pooch. )


--
Margaret Suran
Why is it that inside every older person is a younger person,
wondering what the heck happened.

Levelwave© wrote:
> jmcquown wrote:
>
>> I'm a transplant; my mama didn't teach me, either, but I've been
>> here 33 years and had plenty to time to catch on. What's your
>> excuse?
>
>
> My momma was a lousy cook... and at 25 I 'ain't' been cookin' that
> long...
>
> ~john

Well there ya' go! You have things to learn and people here to teach you
So welcome to the wonderful world of smoked ham hocks and Southern cooking.

Next lesson, New England Boiled Dinner (laughing)
Jill

>>Margaret says:
>>
>>Make sure that a dog is near by, to be given the rest of the hock.
>
>He-e-e-ey, *I* get to suck the juice from the hambone! And I love the
>gristle, too.
>
>-Barb

Oboy... wish I were your lucky dog... and no, I'm not going to invoke the "B"
word.

Beets, Barb, Beets.. what'd ya think I was thinking... hehehe


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

jmcquown wrote:


> Well there ya' go! You have things to learn and people here to teach you
> So welcome to the wonderful world of smoked ham hocks and Southern cooking.


Well I 'ain't' no spring chicken either <g>... I could prolly teach a
thing or two about the wonderful world of Souther Cooking to a few
people here... I used to sling veggies at an old country southern foods
restaurant when I was 18 or so... I'm talkin' real country cookin' - The
whole kitchen staff (besides the platers [me]) was made up of old
ladies; not one a year less than 60 who slaved away all day over hot
stoves cookin' fried okra, yams, hominy and the like... There was a
whole morning staff devoted to peelin' potatoes, slicing okra, breading
the chicken etc... And one granny whose sole purpose was to make pies
around the clock... Of course I was too busy catching a buzz out back
with the dishwasher to jot down the recipes... The owner would send us
out in the evenings to burn empty produce boxes behind the barn ... We
burned down alright <G>... sigh... those were the good 'ol days...

~john




--
"Black holes are where God divided by Zero." - Steven Wright

In article >, MOM PEAGRAM > wrote:

>
> Yesterday, I took a nice big hock out of the freezer and thawed it in the
> microwave. I put it in a large Corning casserole with a few garlic cloves
> and put water almost to cover. Popped it in the oven at 275 for a few
> hours. The ham just falls off the bones and the fat strips away easily.

Last week I had what was billed as a BBQ ham hock at a restaurant. I was
amazed that even the skin was good. The only part I didn't eat was some
of the fat. It seemed, however, that it must've been braised or the skin
wouldn't have softened.

I've noticed that I can sometimes get "ham shanks" which have more meat
than "ham hocks."

Mike Beede

In article >, Margaret Suran
> wrote
> >>Make sure that a dog is near by, to be given the rest of the hock.

And then I said:
> > He-e-e-ey, *I* get to suck the juice from the hambone! And I love the
> > gristle, too.

> I am glad that I am not your dog.

Yeah, I hate taking food away from small animals. :-) Life with me is
iffy at best.

> What you do is not fair; ham bones and ham hock bones traditionally
> belong to dogs.

Hah! I'm from a long and proud line of bonesuckers.

>When I still used ham bones and ham hocks frequently, I had dog
>friends in the building, who got them. At times, the bone was larger
>than the pooch. )

No soup? Or were you distributing animal parts to the building's
resident pets after the soup was done?
--
-Barb, <www.jamlady.eboard.com> updated 3-29-04.

In article >, Levelwave(C)
> wrote:

> Melba's Jammin' wrote:
>
> > Tell me about your pot of beans, John. Details, please. Ham hocks and
> > beans are not part of my repertoire and I'm curious. Include how you
> > served them. Thanks.
>
>
> 1lb dried pinto beans
> 1 onion chopped
> 4 cups chicken stock
> 2 cups water
> 2 smoked ham hocks
>
> Soak beans overnight as usual... drain... pour beans into a cast iron
> dutch oven... toss in onions and the ham hocks... add chicken stock and
> water... bring to a boil for 10 minutes... cover.. place into a 250
> degree oven for 2 hours or until beans are tender... serve with sliced
> onion and corn bread...
>
> ~john

Thanks. I wonder if I could get anyone here besides me to eat it.
Rob's good for bean-something once, usually. This looks like a "more
than once" situation.
--
-Barb, <www.jamlady.eboard.com> updated 3-29-04.

In article >, Levelwave(C)
> wrote:

> limey wrote:
>
> > I'd only use one for one pound of beans. That flavor goes a long way.
> > If
> > the store doesn't have ham hocks, I buy smoked necks - one good-sized
> > piece
> > is enough to do the job. Also, I save some of the less-tender pieces
> > of
> > ham if I'd cooked one, cut them up and throw some in. Yes, you can
> > freeze
> > them, but not for long - the flavor becomes too strong.
>
>
> Any other dishes that take well to smoked ham hocks? I just can't get
> over how incredible that simple pot of beans turned out last night...
>
> ~john

Sauerkraut. Potatoes on the side.

Or
{Magically Exported from MasterCook Mac }

Sour Soup

Recipe By: Mom
Serving Size: 1
Preparation Time: 0:00
Categories: Slovensky Recepty

Amount Measure Ingredient Preparation Method
3 or 4 Fresh pork hocks
3 quarts water
1 quart sauerkraut juice
3 tablespoons flour
2 cups sauerkraut juice
1 onion diced
bacon fat

Cover pork hocks with water (about 3 quarts), bring to boil, reduce
heat, cover and simmer for 2-3 hours, until meat is tender. Remove
hocks from liquid and, when cool enough to handle, remove meat from
bones and chop. Add the quart of kraut juice to the liquid and cook for
about 10 minutes. Mix the 3 tablespoons flour into the 2 cups kraut
juice and add to the pot, stirring. Return the meat to the kettle.
Brown the onion in the bacon grease (or vegetable oil) until brown; add
to pot. Bring to boil and pour over lecky -- little noodle dough
squares. Grind black pepper over to taste.
----------
Notes: 3/27/01. Couldn't get fresh hocks so I used smoked. Cooked
them for at least 2-3 hours, chilled the broth and removed the fat
before proceeding. Had to buy kraut juice (20 oz.?) at the co-op for
$4.58!! Jeez! Had some kraut juice in the fridge from pirohy-making.
Had homemade lecky. Pretty darned good.


Per serving (excluding unknown items): 142 Calories; less than one gram
Fat (3% calories from fat); 4g Protein; 31g Carbohydrate; 0mg
Cholesterol; 90mg Sodium
Food Exchanges: 1 Starch/Bread; 2 Vegetable
_____
--
-Barb, <www.jamlady.eboard.com> updated 3-29-04.

If I have time I make potatoes au gratin and what ever veg we decide on.


* Exported from MasterCook *

My Au Gratin Potatoes

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Veggies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 pounds Potatoes
1/4 c Butter
1/2 ts Salt
1/2 cup Shredded Cheddar cheese
1 large Chopped onion
2 cl garlic, minced fine
2 Tb All-purpose flour
1/4 ts Pepper
1 1/4 c milk, 2% lowfat

Cut potatoes into thin slices. In a saucepan, cook onion and
garlic in butter until tender. Stir in flour, salt, and pepper.
Cook over low heat, stirring constantly. Remove from heat and
stir in milk and 1/4 cups cheese. Heat to boiling and boil for 1
minute. Place potatoes in ungreased 4-qt. casserole and pour
cheese sauce over potatoes. Cook uncovered at 350° for 1 hour.
Sprinkle remaining 3/4 cup cheese on top and bake until melted.

Recipe by H Peagram




- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 592 Calories; 18g Fat (28.0% calories
from fat); 17g Protein; 90g Carbohydrate; 5g Dietary Fiber; 52mg
Cholesterol; 523mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Vegetable; 1/2 Non-Fat Milk; 3 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


"Melba's Jammin'" > wrote in message
...
> In article >, "MOM PEAGRAM"
> > wrote:
>
> > "Melba's Jammin'" > wrote in message
> > ...
> > > In article >, "MOM PEAGRAM"
> > > > wrote:
> > >
> > > > Ham Hocks, yum! Since there are just the two of us, I use smoked
ham
> > > > hocks all the time instead of a ham. Just enough for two in one
> > > > hock. Had one for supper tonight.
> > >
> > > What did you do with it, Helen? How did you prepare it? My only use
> > > for hamhock is as the basis for sour soup.
> > > --
> > > -Barb, <www.jamlady.eboard.com> updated 3-29-04.
> >
> > Yesterday, I took a nice big hock out of the freezer and thawed it in
the
> > microwave. I put it in a large Corning casserole with a few garlic
cloves
> > and put water almost to cover. Popped it in the oven at 275 for a few
> > hours. The ham just falls off the bones and the fat strips away easily.
>
> Thanks. What did you serve with it?
> --
> -Barb, <www.jamlady.eboard.com> updated 3-29-04.