 Silent Night, Holy NightAll is calm, all is bright 'Round yon virgin, Mother and Child Holy Infant so tender and mild Sleep in Heavenly peas... Peas???? Find recipes for peas and other veggies in... |
Posted on 12/13/2002 7:07:42 AM PST by carlo3b
BOILING AND SYRUP INGREDIENTS:BOILING HAM:
- 6 12oz bottles root beer (high quality)
- 1 red apple, sliced
- 1 green apple, sliced
- 1 cup red seedless grapes
- 1/2 orange, sliced
- 1/2 tsp cloves
- cracked black pepper to taste
- 1 tsp file (ground sassafras)
1) Place ham in a heavy-bottomed black iron pot or dutch oven.
2) Surround the ham with apples, grapes, orange and cloves. Add root beer and dust with cracked black pepper and file. 3) Bring to a rolling boil and reduce to simmer. Boil approximately 1 hour and turn ham over and continue boiling until root beer is reduced to a thick syrup.
4) Remove ham and set aside. Continue to reduce syrup until it is the consistency of molasses.
CAUTION: Do not burn, or scorch. Remove syrup and place in a mixing bowl, allow to cool and reserve for later.INGREDIENTS:
Preheat oven to 350 degrees F.
- 1 (5 - 10 pounds) smoked ham
- 1/2 cup root beer syrup (reserved)
- 1 cup Creole mustard
- 1/2 cup brown sugar
- 1/4 cup pineapple juice
- 1/4 cup cracked black pepper
- pinch of cinnamon
- pinch of nutmeg
- pinch of allspice
- pinch of ground clove
1) Place in the mixing bowl, all of the above ingredients except the ham. Using a wire whisk, blend all spices into the mustard mixture until well incorporated.
2) Place ham in center of dutch oven and coat completely with the sweet mustard mixture.
3) *Bake uncovered for 1 hour.
*Preparing a decorated the ham for the table centerpiece. Start by uusing a sharp paring knife to cut slits on eighth inch deep diagonally across the ham. Continue in the same pattern from the opposite side until even triangles appear from the cuts. Stuff with cloves and, using toothpicks, secure pineapple slices or fresh strawberries to the top of the ham before baking.
SERVES: 6
Just got this in from a reliable source. It seems that there is a virus out there called the Senile Virus that even the most advanced programs from Norton cannot take care of, so be warned, it appears to affect those of us who were born before 1958!
Symptoms of Senile Virus
I guess I'll have to...
You really wanna know?? Copy 'n paste this into a reply box...
<center><table body background="http://www.zyworld.com/jelibn2/Holiday/snow.gif" height=400 width=400 cellpadding=3 cellspacing=3 border=0> <tr> <td align=center valign=middle><img src="http://www.zyworld.com/jelibn2/Holiday/star2.gif" width=100 height=100><p> <img src="http://www.zyworld.com/jelibn2/Holiday/peaceonearth.gif" height=129 width=104><p><font color=red size=5><b><i>~ Merry Christmas ~</i> </b></font></td></tr></table></center>
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| Silent Night, Holy Night All is calm, all is bright 'Round yon virgin, Mother and Child Holy Infant so tender and mild Sleep in Heavenly peas... Peas???? Find recipes for peas and other veggies in... |
Banana Banshee
Banana Daiquiri
SAUTEED SAUSAGE AND APPLES
(Serves 4; just double if you need more)
* One pound bulk pork sausage, defrosted if necessary, and cut into ¼-inch slices.
* One large (or two small) Granny Smith or other tart
apple, peeled, cored and sliced.
* Real maple syrup
* Appropriate portions of french toast or waffles (your
choice)
1) Place sliced sausage into large skillet and cook
until browned. Remove to warm platter or dish.
2) Saute the apple slices in the rendered sausage fat
until softened and caramelized.
3) Return the cooked sausage to the skillet and warm
through.
4) Serve with french toast or waffles and pour maple
syrup over all.
If that doesn't raise your cholesterol enough, I have a great recipe for Peas with Salt Pork and Onions...
Merry Christmas!
The Seven Fishes Of Christmas Eve
Many of an Italian family follow the tradition of preparing seven fishes for Christmas Eve. The tradition dates back centuries, all the way back to the days of the Roman Empire. The significance and the reasons for 7 has many different explanations, each with compelling arguments (not that Italians like to argue... LOL), and I won't take sides, except to say it has livened up many a Christmas Eve. The most important fact that everyone agrees with, is that it was sure great fun eating all of that wonderful fish!!
I have taken the opportunity to include these recipes for you to enjoy. So, here are a few of the dishes that my family prepared, baccalà, baked shrimp, fried calamari, pasta with anchovies, pesce a la padella, sandy eels and steak fish. Try to image young kids tasting these great recipes for the first time, and the scent of fish filling the old Italian neighborhoods, it meant that all was well, and that Christmas morning was just hours away.... Buon Natale!
BACCALÀ ALLA REGGIO
Baccalà is better known in the States by the name "salt cod", and has been the preserved fish of choice for both landlocked and coastal Europeans since the 16th century. The smell until it is prepared may take getting used to, but it is a great recipe.
There are as many recipes for baccalà in Italy, and America, as there are cooks. This one is a bit different with its exact measurements of whole garlic, which vary from cook to cook. This dish is often served in northern Italian homes with baked polenta, but our southern Italian rooted folks preferred the simplicity of grilled bread.
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