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Fruit Sauce for Ham

  ----- Original Message ----- 
  From: Pat 
  To: phaedrus
  Sent: Thursday, March 28, 2002 1:38 PM
  Subject: sauce for ham

  I am looking for a fruit sauce for serving with baked ham
  on Easter. I am aware of raisen sauces but these are
  too sweet. Any other suggestions?

Hi Pat,

Feel like trying something new and different? How about strawberry sauce? That one and several other recipes are below.


  Strawberry-Baked Ham

  1/2 cup fresh strawberries, halved 
  1 (5-8 pound) smoked ham 
  1 cup strawberry wine 
  1 cup water 
  1 tablespoon creole mustard 
  Preheat the oven to 350 degrees F. 
  Place the ham in a large roaster and arrange the strawberries on top. 
  Mix the wine, water, and Creole mustard together. Pour the mixture 
  over the top of the ham and let it drip down the sides. Bake for 1 hour, 
  basting every 20 minutes. 

  After the ham is baked, slice and serve topped with Strawberry Sauce. 

  Yields: 1 ham 
  Preparation Time: 1 hour and 15 minutes 

  Strawberry Sauce
  In addition to being terrific with baked ham, this long-simmering 
  sauce is also at home as a dessert topping or an accompaniment 
  to poultry. 
  1 pint fresh strawberries -- whole, washed and stemmed 
  1/2 cup sugar 
  1 teaspoon ground cinnamon 
  1/2 cup water 
  1/2 cup strawberry wine or liqueur 
  In a medium-sized saucepan, mix all of the ingredients together and 
  cook, covered, over low heat until thickened, at least 3 hours, 
  stirring occasionally. If you wish, you can mash the berries with 
  a spoon. 
  This can be stored in the refrigerator for several weeks. It's great 
  as a dessert topping, with grilled chicken or with the baked ham 
  recipe above. 

  Yields: about 3 cups 
  Preparation Time: 3 hours 
  Baked Ham with Pineapple Sauce 

  What you need:

  1 boneless fully cooked ham ( 5-6 pounds) 
  3/4 cups of water that will be used in parts 
  1 cup of packed brown sugar 
  4 1/2 teaspoons of soy sauce 
  4 1/2 teaspoons of ketchup 
  1 1 /2 teaspoons of ground mustard 
  1  1/2 cups of crushed undrained pineapple 
  2 tablespoons plus 1 teaspoon of cornstarch 
  What you do:

  Take heavy duty aluminum foil and line a shallow roasting pan.  
  This will make clean up easy and fast.  Place the ham on a rack 
  in a shallow roasting pan.  Bake at 325 degrees for 1 1/4 to 2 
  hours or until the meat thermometer reads 140 degrees and the 
  ham is heated through. 
  In a saucepan, combine a 1/4 cup of water, brown sugar, soy sauce, 
  ketchup, mustard and pineapple.  Bring to a boil. Reduce the heat 
  and cover and simmer for about 10 minutes. 
  Mix the cornstarch and remaining water until smooth. Stir this into 
  the pineapple sauce.  Bring this to a boil.  Cook and stir for 2 
  minutes or until thickened.  Serve with the ham. 
  Festive Baked Ham with Cherry-Almond Sauce

  6-8 lb ham 1 C honey 
  1 C brown sugar, firmly packed   

  Place the ham in a shallow pan. 
  Combine the brown sugar and honey, spoon over ham 
  Bake according to directions on the ham, basting accasionally 
  with the drippings. 
  Serve with the sauce below. 
  Cherry-Almond Sauce

  1 1/2 C water 1 jar (1 lb) whole maraschino cherries 
  1/2 C cider vinegar 2 T cornstarch 
  1 C firmly packed brown sugar 2 T butter or margarine 
  2 tsp mixed pickling spice 1 pkg (5 oz) slivered almonds 
  1/8 tsp anise seeds (optional)   

  Combine water, finegar, borown sugar, and spices in a medium 
  saucepan.  Heat to boiling and boil rapidly for 10 min, or 
  until the syrup measured about 1 C.  Set aside. 
  Drain syrup from cherries into 1 C measure.  Add water, if 
  needed, to 1 C.   Blend 1-2 T of the liquid into the cornstarch 
  until smooth in a saucepan.   Gradually stir in the remaining 
  syrup, then pour in the brown sugar syrup, straining to remove 
  the spices. 
  Cook, stirring constantly, until the sauce thickens and boil for 
  3 minutes. 
  Stir in the butter. 
  Stuff an almond into each cherry and stir into the hot sauce.  
  Heat to just boiling.  Makes 2 cups of sauce. 
  Serve separately on the side.  Refrigerate the left over. 
  Baked Ham With Apricot Mustard

  1 (5 to 7 pound) fully-cooked bone-in smoked ham, butt portion OR 
  1 (4 to 5 pound) fully-cooked boneless smoked half-ham 
  Whole Cloves 
  1/3 cup apricot preserves 
  1 tablespoon Dijon-style mustard 

  Apricot Mustard Sauce: 

  1 can (17 ounces) apricot halves, undrained 
  1 tablespoon Dijon-style mustard 
  1 teaspoon white wine vinegar 
  1/8 teaspoon Ground Cloves 

  Place ham on rack in roasting pan and bake at 325°F. for 2 1/2 to 
  3 hours or until thermometer in thickest part of meat registers 
  140°F, do not touch the bone. (Note: Some boneless hams recommend 
  adding water to pan and cover pan tightly with foil; if so, follow 
  directions on label). Remove ham from oven. Cut shallow diamond 
  shapes onto outside surface of ham; stud with cloves. 

  In small bowl, combine apricot preserves and mustard; brush over ham. 
  Return ham to oven; bake for additional 30 minutes or until glaze 
  is set and begins to caramelize. Serve with prepared Apricot Mustard Sauce. 

  Apricot Mustard Sauce: In blender or food processor container, puree 
  apricots. In saucepan, combine apricot puree, mustard, white wine vinegar 
  and ground cloves; heat through. Makes 1 2/3 cups. Recipe may be doubled. 

  Makes 10 servings. 
  Mustard Sauce For Baked Ham 

  2 tb Sugar
  1 tb Coleman's dry mustard
  Salt and pepper
  2 tb Vinegar
  1/2 c Cream
  1 Egg yolk

  In a small saucepan, off heat, combine sugar, mustard, salt and 
  pepper. Whisk in vinegar until it forms a paste. Add cream, 
  whisking, and beat in yolk. Heat over low heat, whisking constantly, 
  until sauce thickens slightly, do not boil or sauce will curdle.
  Baked Ham  

  Choose a cured ham of your choice, with or without bone.
  1 cured (pre-cooked) ham 5-9 pounds 
  1/3 cup brown sugar 
  2 tablespoons honey, molasses, or sorghum 
  2 tablespoons vinegar or lemon juice 
  1 teaspoon dry mustard 
  2 tablespoons water, sherry, brandy, or orange juice 
  cloves garlic 
  whole cloves

  Preheat oven to 425 degrees. With a sharp knife, make diagonal 
  slits in the fat side of the ham in a diamond pattern 1/4 inch 
  deep. Combine the sugar, vinegar, mustard, honey, and juice. 
  Set aside. Insert a clove and a sliver of garlic into the center 
  of each diamond. Reduce heat to 350 degrees. Place ham in roasting 
  pan, using a rack if the ham has a lot of visible fat. If it is 
  really lean, do not use a rack and put a little water in the bottom 
  of the pan. Calculate cooking itme, using 20 minutes per pound as 
  a guide. Drizzle with the prepared glaze, and finish baking for 
  another 30 minutes, or until ham is about 160 degrees with an 
  instant read thermometer. Stand about 15 minutes, covered, 
  before carving.

Wiener Schnitzel

  ----- Original Message ----- 
  From: jean 
  To: phaedrus 
  Sent: Friday, March 29, 2002 10:20 AM
  Subject: Re: egg batter

  Thank You Mr. P.,

It was the schnitzel coating.-- Thank You Again for your fast response.


Hi Jean,

Here's the wiener schnitzel recipe below.


  Wiener Schnitzel

  2 lbs. of veal cutlets trimmed of any sinew 
  1 to 2 whole beaten eggs 
  1/2 to 1 cup of flour 
  2 cups of fine white bread crumbs 
  3 or 4 Tbls. butter or lard 
  2 fresh lemons quartered 

  Beat or pound the veal cutlets until very thin. I use two thick 
  pieces of plastic and a hammer.
  Lightly salt and pepper the veal cutlets.
  Dip the pieces of veal into a dish of the flour, coat both sides 
  and shake off the excess flour. The flour coating will help the 
  egg coating to adhere.
  Dip the pieces of floured veal into the dish of the beaten raw 
  egg and coat both sides Press the pieces of veal into a bowl of 
  fine white bread crumbs. Coat both sides with crumbs.
  Let the bread crumbed veal slices dry flat for at least 1/2 hour.

  Heat the butter or lard in a large frying pan. I prefer lard. 
  Lard has the advantage of not scorching as easily as butter and 
  lard makes a tastier browned coating.

  Sauté the cutlets until they are a golden brown. The thin cutlets 
  will cook quickly, it will not take long. Perhaps 4 min. on each 
  side. You will know when to turn it over, the bottom breading 
  will be a golden brown.

  Do not cover finished cutlets with a cover. The steam will soften 
  the bread crumb coating and it will fall off.

  Serve topped with quarters of lemon. The lemon juice is squeezed 
  on the cutlet according to preference.

  Note: Leftover cutlets are delicious cold with a mayonnaise dressing, 
  and can be reheated for a cutlet sandwich.

  Serves 4 to 6. 

Sour Cream Chocolate Cake

  ----- Original Message ----- 
  From: Susan 
  To: phaedrus
  Sent: Thursday, March 28, 2002 11:49 PM
  Subject: Grandma's famous cake

  When I was little my grandmother made sour cream chocolate 
  cake for me.  She had been baking pies and cakes for so long 
  for restaurants that she was a dump and pour kind of cook.  
  She could pour salt into her palm and say, "yeah, that is about 
  a teaspoon." and if you measured it always was!  So there was 
  never a written down recipe for this.  (She always said her real 
  secret was a little left over coffee, just a couple of teaspoon, 
  that she put into her frosting.  She also had the advantage of 
  skimming the cream right off the bucket of milk from my uncles 
  farm and using it after it went sour. (Before the FDA put a 
  scare into people about such things.) (Yeah, I'm old enough to 
  remember my mothers "bacon fat" jar sitting on the stove!)
  So can you help me?  An old fashioned Sour Cream Chocolate Cream 
  cake would be great.

Hi Susan,

Well, I came up with 8 recipes for sour cream chcolate cake that had a little coffee in them. Only one, though, had the coffee in the icing. It's below. I hope it's close to what you remember.


  Sour  Cream  Chocolate  Cake

   Ingredients : 
   2 squares unsweetened chocolate
   1/2 c. boiling water
   1/2 c. butter
   1 3/4 c. sugar
   3 eggs 
   1 c. sour cream
   2 c. flour
   1 tsp. baking soda
   1 tsp. vanilla
   Pinch salt
  1 stick butter
   2 squares unsweetened chocolate
   Black coffee  
   1 egg
   1 box confectioners' sugar

   Preparation : 
     Sift flour and baking powder together.  Melt chocolate over
   boiling water, then cool.  Cream butter with 1 cup sugar until very
   fluffy.  Add remaining sugar and eggs, one at a time.  Add flour,
   sour cream and chocolate alternately as quickly as possible.  Add
   vanilla.  Pour into 2 greased 9" pans and bake at 325 degrees for 10
   minutes, then increase temperature to 350 degrees and bake until
   done.  Ice cake with chocolate frosting.  Melt butter and chocolate
   together.  Cool.  Add egg and beat.  Add sugar, then thin out with
   black coffee until consistency to spread.  

Aussie Slice Recipes

---- Original Message -----
From: Leah
To: "phaedrus" 
Sent: Friday, March 29, 2002 4:32 AM
Subject: RE: lost recipies

> Thanks for recipes.Can u help me find recipie 4 uncooked biscuit 
> fridge slice? I know some ingredients:1 pkt arrowroot biscuits 
> 2 tbsp cocoa 3/4 cup sugar 1 egg _problem is i can`t remember 
> how much butter can u help?Thanks Leah.

Hi Leah,

Sorry, I'm not familiar with that recipe and I can't find it on the Internet, so I can't say how much butter.

While I was looking, though, I found a page full of great-looking slice recipes. I thought you might want to see them:

Jen's Cookbook


Hush Puppies

----- Original Message -----
From: Diogo
To: phaedrus
Sent: Saturday, March 30, 2002 3:11 AM
Subject: Re: The long search is over ?

Thank you so much for the Hush Puppie and grasshopper pie recipe. Living in
France some items are going to be difficult to find. For instance what would
be the nearest substiute for buttermilk ? Also the Hush Puppies we used to
eat as kids on the champs elysees (in an American restaurant called Pam Pam)
had a distinctly cheesy flavour, as if they had added a little grated
gruyère, which always seems to make it a devil to cook! But tasted great.
They were served with a Bearnaise sauce off to the side, and thin crispy
french fries !

Hi Diogo,

Ah well... You see, I live in Mississippi, in the Southern U.S. where "hush puppies" originated. Here we serve them only with fried catfish, and the purists would never put cheese in them or dip them in bernaise sauce. We also would always use buttermilk. So, the recipe that I sent you was for hush puppy purists.

However, I do have some "odd" hush puppy recipes. The first one below uses plain milk and calls for a cup of cheese. Perhaps that's the one you want.

In the Southwestern U.S., they add hot chili peppers and even whole kernel corn to their hush puppies! Below are a couple of recipes like that as well.

As for the buttermilk, you can use plain milk instead. But if you'd like to retain the buttermilk flavor, you can substitute (for 1 cup buttermilk) with 1 tablespoon of vinegar plus enough plain milk to bring the liquid to 1 cup


Hush  Puppies

 Ingredients :
 2 c. cornmeal
 1/2 c. flour
 1 1/2 tsp. baking powder
 1/2 tsp. garlic powder
 1 egg
 1 c. milk
 1/2 c. chopped onion
 1 c. grated cheese

 Preparation :
   Mix liquid and combine with dry ingredients.  Stir in chopped
 onions and cheese. Drop by teaspoon into deep hot fat.  Fry until
Southwestern  Hush  Puppies

 Ingredients :
 2 c. cornmeal
 1 tbsp. flour
 1 tsp. salt
 1 tsp. baking powder
 1/2 tsp. soda
 1/3 c. minced onion
 1 can chopped green chilies
 1 c. buttermilk
 1 egg, beaten
 1/4 c. Parmesan cheese
 Hot deep fat for frying

 Preparation :
   Combine dry ingredients in bowl.  Add milk and beaten egg.  Add
 onion, chilies and cheese mix.  Drop by spoonfuls into deep fat and
 fry until golden brown (about 375 degrees).
 Hush  Puppies

 Ingredients :
 1 c. cornmeal
 1 onion, chopped
 1 tsp. salt
 2 tsp. baking powder
 3/4 - 1 c. milk
 1/2 c. flour
 1 tsp. salt
 1 tsp. oil
 1 egg
 1/4 c. cubed cheese
 2 chili peppers, chopped
 1/4 c. whole kernel corn

 Preparation :
    Sift flour, meal, salt and baking powder together.  Add egg and
 milk into dry ingredients.  Mix in other ingredients.  Drop by
 teaspoon into deep,  hot oil and fry until golden brown.


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