kin and excess fat from ham, leaving about 1/4 inch
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
br>Brush some of the sauce on hens in the crockpot
o the bubbling sauce and cook until the sauce thickens.
Serve
inutes before serving
Spoon sauce over just before serving
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
o 400\u00b0.
Remove ham from can, set aside.
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
Pierce the ham all over with the tip
ches across into the ham lengthwise so that
In medium saucepan, blend together brown sugar, dry mustard, and ginger.
Stir in raisin pie filling, 2 tablespoons water, the vinegar, and Worcestershire sauce; heat to boiling.
Serve with ham.
Makes 2 1/2 cups.
otatoes are cooling, prepare white sauce.
Melt butter in medium
Thoroughly mix ham, pork, milk, cereal, egg, onion, salt, pepper and thyme.
Shape into 8-10 balls, using about 1/4 cup of ham mixture for each.
Place in 11x7x1 1/2 inch
baking pan. Bake, uncovered, at 350\u00b0 for 20 minutes.
In small saucepan, combine brown sugar, corn syrup, vinegar and dry mustard; bring to a boil.
Pour over ham balls and bake for 20 minutes, basting with sauce once or twice.
Cook the tagliatelle in plenty of lightly salted boiling water, according to the instructions on the packet.
Meanwhile place the garlic, leek, mushrooms and herbs in a large saucepan with the stock and bring to a boil.
Turn down the heat and then simmer for 10 minutes, until the leeks are soft.
Add the cheese, ham, milk and a bit of salt and freshly ground black pepper to the vegetables and mix together.
Drain the pasta and add it to the sauce tossing everything together well.
Serve immediately.
Mix the ground ham, ground pork, raisin bran, milk, egg, onion, salt,
Cook raisins, ham and pineapple in 4 cups water for 20 minutes.
Add lemon juice and sugar.
Cook for 10 minutes.
Mix cornstarch and 1 tablespoon of water and add to raisin mixture. Stir until thickened.
Serve over ham.
Mix sugar and cornstarch in a pan and add broth or water gradually, stirring constantly.
Add remaining ingredients and cook, stirring occasionally, until raisins are plump and mixture is thick.
Serve hot with ham.
Makes 1 1/2 cups sauce.
esired.
Place ham in bag on top of sauce.
Close
until sauce begins to thicken.
Add the seasonings, ham and eggs
sed a cooked boneless ham joint throughout this recipe. If you use