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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:
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:

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: carlo3b

 

THE CLINTON LEGACY COOKBOOK
It's yours!

......Is it under your tree??

381 posted on 12/25/2002 9:07:41 AM PST by carlo3b
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To: carlo3b
"The brewski should be vintage JUNE..."

Domestic microbrewery lager, I presume, or perhaps a pilsener...MUD

382 posted on 12/25/2002 9:10:11 AM PST by Mudboy Slim
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To: carlo3b
The brewski should be vintage JUNE...:)

Who's this June babe?

383 posted on 12/25/2002 9:24:47 AM PST by jellybean
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To: Fiddlstix; carlo3b; TwoStep; jellybean
Merry Christmast Fiddlestix, thanks for the graphics. Makes me feel all warm and cuddly.
384 posted on 12/25/2002 1:15:25 PM PST by christie
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To: carlo3b; christie
I got my cookbook in the mail the other day. Have been enjoying thumbing through it and the pictures are a riot!
Thanks for all the hard work that you all put into it.
385 posted on 12/25/2002 6:06:20 PM PST by Aquamarine
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To: carlo3b; jellybean; christie
My Noelle est joyeuse because she got everything she wanted.
I hope you and yours had a lovely Christmas. We got a lot of snow dumped on us. A very blizzardy day. But I don't care. We are snug at home. I am off from work until Monday and there's lots to eat. We have much to be thankful for.
Did I really say all those things attributed to me in the Cookbook? Geez....
386 posted on 12/25/2002 9:22:58 PM PST by stanz
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To: stanz; carlo3b; christie; TwoStep
Don't be left out in the cold!!!

Order yours today!!

~ The Clinton Legacy Cookbook ~


387 posted on 12/26/2002 9:51:43 PM PST by jellybean
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To: carlo3b; Nora; Neenah
Greetings, after the party's over..... some FEEDBACK

From all the goodies described in this thread, wifey selected 3.

The Root Beer Ham was tried and recieved very good reviews. It was well liked by all.

Nora:

The munchie celery strips with cremecheese and pepper jelly were fair. The reason for the fair rating was a poor selection of pepper jelly. This will be tried again soon with home made pepper jelly known to be very good. We like cremecheese with pepper jelly and this is a good way to make it available, much less messy than on crackers.

Neenah:

The Chocolate Cheese Ball was taken to several gatherings where it recieved rave reviews and many copies of the recipe have been distributed.

Thanks carlo for the thread. It worked. We liked it.

388 posted on 01/05/2003 3:53:11 PM PST by bert
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To: bert
I'm flattered to have made the cut! The pepper jelly is what makes or breaks the dish.
389 posted on 01/05/2003 4:43:57 PM PST by Nora
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To: bert
I am flattered !! So glad you like it and your guests enjoyed it. Thanks for the post.
390 posted on 01/05/2003 7:50:00 PM PST by Neenah
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To: bert
Thanks bert, sorry I didn't answer sooner. I'm glad you enjoyed it we did it New Years Day and it was a hit...Happy New Year everyone.
391 posted on 01/06/2003 11:13:13 PM PST by carlo3b
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To: carlo3b
It's too bad that I didn't know of your project sooner, as I know of a service that you could have used.

It's called YourOwnCookbook.com, and they make it easy to compile, edit and print cookbooks. You may want to consider them for your next cookbook...

The site is at http://www.YourOwnCookbook.com/.

392 posted on 02/06/2003 7:20:32 AM PST by Isara
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To: Isara; christie; TwoStep; Howie; stanz; jellybean
What a great site, I can't thank you enough for the info. As it turn out as you might have expected, we appear to have reinvented the wheel, by doing it through our own publishing company...Garlic Press Publishing...LOLOL

If we ever do another FR cookbook, may my fingers fall off for saying it, I will look into your suggestion. In the meantime look forward to our next published series of children's "Chef Carlo Cooks Kids...stuff ", plus 2 different books, "Kids (and Teens) Cooking with Carlo"!..

Finally, in just a short time, we may be announcing our newest cadre of Helpful Cooking Handbooks. in fact we are excited to announce we are already compiling the data and filling our stockings with great stuff for the Crown Jewels of the Cooking with Chef Carlo series... "SOUP, SEX and the SINGLE MAN" and, "SALAD, SEX and the SINGLE GIRL", soooooo as they say.....stay tuned....developing....LOLOLOL

393 posted on 02/08/2003 6:38:59 AM PST by carlo3b (Tell your kids you love them today, tomorrow may be too late....)
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