hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
inutes or until the sauce has thicken. Add ham, parsley, salt and
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.
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).
an; stud with cloves. Roast ham at 325\u00b0F until.
Glaze Recipe: Blend all ingredients in a sauce pan with a wire
Preheat oven to 325 degrees.
Make criss-cross pattern in ham by cutting diagonal marks.
Place on a baking sheet and bake uncovered for about 2 hours.
Combine cola and worcestershire sauce in medium sauce pan; bring to a boil.
Reduce heat to low and simmer for 1 hour.
Add sugar and mustard and stir until it dissolves.
During last hour of baking, brush mixture over ham every 15 minutes.
Serve wam with remaining sauce.
otatoes are cooling, prepare white sauce.
Melt butter in medium
sharp knife, score the ham into a diamond pattern about
In a saucepan, melt butter.
Add the brown sugar, 7-up, cornstarch, and ham glaze to the melted butter.
Cook until thickened.
Place sliced ham in a roasting pan.
Pour glaze mixture over ham.
Cover ham with foil and bake for 1 1/2 hours at 300 degrees OR.
Crockpot:
Pour a little sauce in the bottom of the slow cooker.
Add the ham and pour the rest of the sauce over the ham.
Cook on high for 2-4 hours or low 4-6 hours.
br>Lay several pieces of ham on a cutting board and
Do not separate rolls. Slice top from rolls in one piece. Leaving bottoms in the foil pan, layer ham and cheese on rolls. Replace tops. Combine butter, poppy seed, mustard, Worcestershire sauce and onion flakes; mix well. Drizzle over rolls. Refrigerate until butter is firm. Bake, covered with foil, at 350\u00b0 for 20 minutes. Cut into small pieces. Good served hot or cold. Serves 12.
Preheat oven
to
325\u00b0.
Score and dot ham with cloves. Put all ingredients
in a mixing bowl and mix.\tPour over ham. Bake in covered
roasting pan for 2 hours.\tAfter 2 hours, add mixture of 1 pound of brown sugar and 1 large jar of horseradish mustard. This
is
the
glaze.
Pour
over
ham and cook, uncovered, for 1/2
to
1 hour.
Baste every 15 minutes.
Use liquid as gravy. May want to thicken with cornstarch.
oll. Place a slice of ham and a slice of Swiss
heese and 1 piece of ham on each chicken breast.
arp knife, score surface of ham crosswise and lengthwise, forming
enderness.
Serve with lemon sauce and parsley potatoes.
Combine flour, salt and baking powder; stir in eggs and milk. Add shortening; mix well.
Stir in ham.
Drop batter by tablespoon into deep oil heated to 375\u00b0.
Fry until golden.
Drain on paper towels.
Serve hot with Creamy Sauce.
Yields about 2 dozen.
0b0F.
Remove rind from ham and score the fat
In medium size glass bowl, combine raisins, water, jelly and orange juice.
Heat in microwave on High power for 3 minutes, stirring after 1 1/2 minutes of cooking.
In separate bowl, combine sugar, cornstarch and allspice.
Stir mixture; blend into raisin mixture.
Cook in microwave on High power for 2 to 2 1/2 minutes until thickened, stirring every 30 seconds.
Serve over ham, pork chops or duck.
Makes 1 1/2 cups.