1. Melt the butter in a 12-inch skillet over medium-
he surface will cause a lot of oil popping
00b0F.
Remove rind from ham and score the fat with
FOR THE HAM: Trim skin and excess fat from ham, leaving about 1/
In a large dutch oven, heat the
carrot, salt and pepper in a dutch oven, cover with water
atermelon cubes in a sealable plastic bag and freeze for a minimum of
Add the parsley, garlic, oregano, paprika, salt, cayenne and vinegar (not the olive oil yet) to a blender or food processor and pulse to process well, but do not puree. Leave a little chunky.
Remove to a bowl and stir in the olive oil. Let stand for least 30 minutes to mingle flavors and serve at room temperature. It is recommended to let sit in the refrigerator for a few days.
he butter and shallots into a pan and leave whilst the
Into a large, heavy-bottomed pan, mix
Stir well and let it age for a lifetime.
Serves many.
Yield: One mom.
Mix first 7 ingredients and let stand for a few minutes.
Stir in oil of choice.
Store at room temperature if using soon.
If using fresh parsley refrigerate any leftovers.
Oil made with dried parsley may sit on counter top.
*BEST IF MADE A FEW DAYS BEFORE NEEDED TO ALLOW FLAVORS TO MELD.
Dice all of the ingredients into very small pieces.
Mix with lemon juice (fresh is best) and lime juice (about 3 large lemons and 1 large lime).
Add salt and pepper.
Chill and serve.
You can keep this in a Mason jar in the fridge for a long time.
The longer it sits, the hotter it gets.
Mix love and loyalty thoroughly with faith.
Blend in tenderness, kindness and understanding.
Add friendship and hope. Bake with sunshine for a lifetime.
Sprinkle with laughter and serve daily.
elery, onion, ham and water in a stockpot. Bring to a boil, then
nd arrange a rack in
sh ham and pat dry with paper towels.
Score ham with a sharp
d bring to a boil, then simmer the beans for about two
move the shank from your ham and package the Shank
oss in one left over ham, bone and all (or