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RECIPES FOR CHRISTMAS
Dad / Chef / Author ^
| Carlo3b
Posted on 12/13/2002 7:07:42 AM PST by carlo3b
RECIPES FOR CHRISTMAS
Plan for your Christmas Feast and Gifts HERE!
Holiday Ham with Fruit and Root Beer Glazed
BOILING AND SYRUP INGREDIENTS:
- 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)
BOILING HAM:
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:
- 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
Preheat oven to 350 degrees F.
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
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KEYWORDS: arizona; christmas; cookbook; food; freeperkitchen; freepers; freerepublic; fun; gifts; holiday; legacycookbook; thanksgivingday
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To: MeeknMing; carlo3b; christie; stanz; TwoStep; Howie
New Virus
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
- Causes you to send same e-mail twice.
- Causes you to send blank e-mail.
- Causes you to send to wrong person.
- Causes you to send back to person who sent it to you.
- Causes you to forget to attach the attachment.
- Causes you to hit "SEND" before you've finished the
To: sonserae
...you have to see "Big Fat Greek Wedding" to get the joke!!! I guess I'll have to...
To: stanz
How do you do it? 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>
...Hit preview and see what you get...
To: jellybean
You know what, I'll keep a copy of this and just look at yours. No wonder I don't get sophisticated - - -damn that's time consuming.
204
posted on
12/16/2002 11:17:58 AM PST
by
stanz
To: stanz
Naw...it only took about 10 minutes...just to make sure everything's right. It takes me longer sometimes just to make a reply spelling is hard!!!
To: stanz
WOO HOO...hubba hubba... your such a fashion statement.. ;)
206
posted on
12/16/2002 11:50:33 AM PST
by
carlo3b
To: carlo3b
Yes, I'm too sexy for my shirt..too sexy for my self...too sexy for my car.....and I do my little turn on the catwalk...
207
posted on
12/16/2002 12:05:32 PM PST
by
stanz
To: jellybean
That is so neat.... I sent to my daughters...thanks Bennie
208
posted on
12/16/2002 12:34:16 PM PST
by
carlo3b
To: stanz
whew..... fanning myself.... Grrrrrrrrrrrufffff...oooga oooga..... O~
209
posted on
12/16/2002 12:36:36 PM PST
by
carlo3b
To: carlo3b
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... ~ The Clinton Legacy Cookbook ~ |
To: carlo3b
I'll make you a fancier one if you like. Let me know...
To: carlo3b; stanz
Hey, you two....behave...there may be children reading...
To: jellybean
He started it..............LOL :)
213
posted on
12/16/2002 2:52:47 PM PST
by
stanz
To: jellybean
May I steal borrow that for a post tonight?
To: stanz; jellybean
Oh no I was framed...She started talkin about her red Drawers, whats a guy to do?
215
posted on
12/16/2002 4:00:16 PM PST
by
carlo3b
To: stanz
I dunno, I just had a request for something good and different with bananas....
Banana Banshee
- 2 oz. Creme De Cacao
- 2 oz. Banana Puree
- Cream to taste
Pour over ice into hurricane glass. Garnish with banana slice.
216
posted on
12/16/2002 4:54:51 PM PST
by
carlo3b
To: carlo3b
More of something good and different with bananas....
Banana Daiquiri
- 1 1/2 oz. Dark Rum, or White, I'm easy
- 1 oz. Sweet and Sour Mix
- 2 oz. Banana Puree
Blend with ice and pour into red wine glass. Garnish with a banana slice.
217
posted on
12/16/2002 5:00:52 PM PST
by
carlo3b
To: carlo3b
OK...here's an easy one I serve on Christmas morning right after Mass:
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!
To: VermiciousKnid; stanz; Victoria; janeliberty; LibertarianLiz; oldglory; nopardons; blam; ...
Wonderful VermiciousKnid....yummmmmm With all the talk about Christmas morning, this is what we did on Christmas Eve.....Yo gumbas, does this sound familiar...
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.
- 1 pound baccalà, soaked 48 hours in 4 changes of water
- 1/4 cup plus 1 cup extra virgin olive oil
- 2 baker potatoes, peeled and cut into ½ inch dice
- 4 salted anchovies, filleted and soaked in milk 4 hours
- 2 med. cloves garlic, peeled and left whole
- 1/2 cup dry white wine
- 3 cups milk, plus more if necessary
- 2 bunches Italian parsley, finely chopped to yield ½ cup
- 1 cup toasted bread crumbs
1) Cut the soaked baccalà into 2 inch squares and check for any bones.2) Preheat the oven to 425 F.3) Place baccalà, ¼ cup olive oil, potatoes, anchovies, garlic, milk and wine into a pot over high heat and bring to a boil. Immediately lower the heat and simmer 1 hour, or until bacilli easily falls apart and potatoes are very soft. Buzz with an immersion blender until smooth, all the while drizzling in the remaining olive oil.4) Divide the mixture evenly among four 4 ounce ramekins, dust with bread crumbs and set aside until ready to serve. Place the ramekins on a cookie sheet and bake until very hot, about 8 to 10 minutes. Remove from the oven and serve with grilled bread.
219
posted on
12/16/2002 6:22:52 PM PST
by
carlo3b
To: carlo3b
My father's wife is of Italian descent, and we go to their house on Christmas Eve. Here's what they serve:
Coquilles St. Jacques
Allia e Olio with Shrimp
Clams Casino (I make them)
Steamed lobsters
Steamed King crab legs
Baccala (similar to your recipe)
Fillet of Sole cooked over escarole and cannelini beans
Also, we have stuffed artichokes (I make those, too), fried artichoke hearts, an antipasto the approximate size of Toledo, and (God only knows why we need it) meatless lasagna.
And then come the desserts, which consist of assorted Italian pastries (store bought), Mrs. Prindable's caramel and toffee covered apples, and my own collection of Christmas cookies -- gingerbread men, raspberry and apricot shortbreads, cranberry-orange pinwheels, rum balls, and my personal favorite...a little something called Delectibites. I can send you the recipe for the Delectibites if you'd like. They are especially good with strong coffee.
Regards,
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