o 400\u00b0.
Remove ham from can, set aside.
FOR THE HAM: Trim skin and excess fat from ham, leaving about 1
ell shrimp completely. Reserve shells for sauce (recipe to follow) and rinse
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.
In a glass bowl combine the oil, honey, mustard, chives, ginger, dill, paprika garlic and raisins.
Whisk in the vinegar, soy, lemon juice and add salt & pepper to taste.
Let the sauce stand for at least 30 minutes at room temperature before serving.
Ladle it over slices of hot ham.
br>Brush some of the sauce on hens in the crockpot
In saucepan, combine raisins and water.
Bring to a boil. Reduce heat.
Boil for 3 to 5 minutes.
Combine brown sugar and cornstarch.
Stir into raisins.
Cook for a minute, stirring.
Stir in spices, mustard and salt.
Cook, stirring, 3 to 5 minutes longer or until thickened.
Stir in vinegar and pecans.
Remove from heat. Spoon sauce over ham and garnish with fruit, if desired or serve raisin sauce on the side.
Quick and easy.
Makes 1 1/2 cups.
In 2-cup glass measuring cup, combine water and raisins. Micro on High for 2 minutes.
Stir in sugar, orange juice, cornstarch and cloves.
Micro, uncovered, on High 2 1/2 to 3 minutes, or until mixture boils and thickens, stirring halfway through cooking time.
Remove from micro, add white vinegar, stir. Makes 1 1/2 cups sauce.
Place ham on microsafe plate, single layer.
Micro on High 4 to 6 minutes.
Serve with sauce.
Serves 4.
all container.
Let rise for 10 minutes or so.
Mix sugar and cornstarch in saucepan and add water gradually, stirring constantly. Add remaining ingredients and cook over medium heat, stirring often, until raisins are plump and mixture thickens. Serve hot. Makes about 3 cups sauce. Excellent on ham or Ham Loaf.
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
p high sides.
Bake for one hour; leave oven closed
t out evenly.
Bake for 30 minutes, or until the
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.
Spray top of double boiler with Pam.
Melt enough Velveeta to cover bottom of pan.
Scramble eggs with milk, salt, pepper and any of the following: Worcestershire sauce, bits of ham, onions, green pepper, pimiento, mushrooms, black olives, etc.
Pour into cheese and cook, stirring frequently, until eggs are cooked, but moist.
Double sauce recipe for 1/2 bag of Italian meatballs from Sam's Wholesale.
Place meatballs in crock-pot and pour sauce over them.
Let simmer until hot.
Rinse clams thoroughly.
Place in 5 cups of water and bring to a boil.
As soon as clams start to open, remove from stove and set aside and drain.
Prepare black beans by soaking in warm water and mashing it.
Heat oil; add garlic and black bean.
Add broth, sugar, oyster sauce, shoyu, salt and ajinomoto.
Make cornstarch paste by adding water to the cornstarch.
Add to sauce to thicken.
Make Grand Marnier Custard Sauce.
For pears: Squeeze juice from 1
Combine meatball ingredients well and roll into small (1 inch) meatballs Heat sauce ingredients and drop meatballs into hot sauce;simmer for 45 minutes.
(if sauce does not cover the meatballs DO NOT STIR until bottom meatballs heat through).
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).