* Exported from BigOven *

Baked Ham Steaks With Cream

Recipe By :Cookbook Digest, Sep/Oct, 1995
Serving Size :4
Cuisine :
Main Ingred. :
Categories :Main Dish Ham

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
3 tablespoon butter
4 lean country ham steaks - (abt 6 oz ea)
2 tablespoon finely-chopped shallots
1/2 cup small-cubed ripe tomatoes
1 cup Chablis
= (or other dry white wine)
1 cup heavy cream
Salt --to taste
Freshly-ground black pepper --to taste
Sautéed Spinach And Tomatoes --(see recipe)

Over medium heat, melt 2 tablespoons of the butter in a nonstick skillet
large enough to hold all the ham in one layer. Add the ham steaks and
cook for about 2 minutes. Turn and cook on the other side for about 1
minute. Transfer to a platter and keep warm.

In the same skillet, add the shallots and tomatoes and cook, stirring,
until wilted. Add the wine, bring to a boil, and simmer until most of
the wine has evaporated. Add the cream and salt and pepper to taste and
return to a simmer. Cook, stirring, for about 3 minutes.

Place a fine mesh strainer over a small bowl and pour the tomato and
cream mixture through it, using a rubber spatula to push the solids
through. Return the sauce to the skillet and allow it to simmer
briefly. Swirl in the remaining butter and check for seasoning.

To serve, divide Sautéed Spinach and Tomatoes among 4 warmed serving
plates. Place a steak over each serving of vegetables and spoon the
sauce over all.

This recipe yields 4 servings.

Comments: Ham with cream is one of those cherished Burgundian dishes.
This is a version of it, to be served with sautéed spinach and tomatoes.

Formatted for MC7 02-08-2004 by Joe Comiskey - Mad's Recipe Emporium

Per Serving (excluding unknown items): 321 Calories; 31g Fat (95.2%
calories from fat); 1g Protein; 2g Carbohydrate; 0g Dietary Fiber; 105mg
Cholesterol; 148mg Sodium. Exchanges: 0 Non-Fat Milk; 6 Fat.


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* Exported from BigOven *

Sauteed Sea Scallops With Lemon Dill Sauce

Recipe By :
Serving Size :2
Cuisine :
Main Ingred. :
Categories :Shellfish Seafood
Scallops Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1/4 cup All-purpose flour
Salt --as needed
Freshly-ground black pepper --as needed
1/2 pound Sea scallops
5 tablespoon Butter
1/2 cup Dry white wine
1 tablespoon Chopped fresh dill
or 1 teaspoon dried dillweed
1 teaspoon Grated lemon peel
Lemon wedges
Fresh dill sprigs --optional

Season flour with salt and pepper. Dredge scallops in flour
mixture. Shake off excess. Melt 2 tablespoons butter in heavy medium
skillet over high heat. Add scallops and saute until cooked through,
turning occasionally, about 3 minutes. Using tongs, transfer scallops
to platter. Cover platter with foil to keep scallops warm. Add wine
to same skillet. Bring to boil, scraping up browned bits. Boil until
reduced to 3 tablespoons, about 3 minutes. Add dill and lemon peel.
Reduce heat to very low. Add remaining 3 tablespoons butter and whisk
just until melted. Season sauce to taste with salt and pepper. Spoon
sauce over scallops. Garnish with lemon wedges and dill sprigs if
desired and serve immediately. This recipe yields 2 servings and can
easily be doubled.

Recipe Source:BON APPETIT 30-MINUTE MAIN COURSES from the Editors
of Bon Appetit (c) 1995Pantheon Books, a division of Random House,
New York, NY - 191 pages - $25.00As reprinted in the May/Jun, 1997
issue of Cookbook Digest

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
-or-

08-12-1997










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