Quoting Dave Drum to Sean Dennis <=-

Title: Unyeasted Dutch Rye Bread
4 c Rye meal; (coarsely cracked
- rye, which contains some flour
1 c Cracked wheat

I love that stuff but have not made my own (yet). I should. The best
kinds have whole rye kernels as well as meal and flour. Some heavy
rye I buy also has some buckwheat in it.

I might like this if it was made with WAY less sugar.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Orange Bourbon Ham
Categories: Ham, Alcohol, Fruit
Yield: 16 Servings

12 lb Smoked cooked ham
1/2 c Orange juice
1/2 c Bourbon
2 c Brown sugar (packed)
1 tb Dry mustard

If ham has rind, place on rack in roasting pan. If ham has no
rind, wrap with foil and place on rack in roasting pan. Bake at
325 degrees until meat thermometer registers between 130 and 140
degrees, about 2 hours. Remove from oven. If ham has rind, when
cool enough to handle, cut away rind, leaving 1/4-inch layer of
fat. Increase oven temperature to 450 degrees. Combine orange
juice and bourbon in small skillet. Ignite carefully with long
match to burn off alcohol. Reduce over high heat to 3/4 cup. Mix
1/4 cup of orange juice-bourbon mixture with brown sugar and dry
mustard to form paste. Brush ham with remaining 1/2 cup liquid.
Pat brown-sugar mixture on just on top ham. Bake at 450 degrees
until sugar has melted and begun to glisten, about 15 minutes.
Remove from oven and let cool 15 minutes before slicing.

Recipe adapted from "American Cooking" (Time Inc., 1968)
Recipe Source: Los Angeles Times - 03-31-1999
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net

MMMMM




Cheers

Jim


... The inventor of Twizzlers has obviously never tasted a strawberry.

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JIM WELLER wrote to DAVE DRUM <=-

Title: Unyeasted Dutch Rye Bread
4 c Rye meal; (coarsely cracked
- rye, which contains some flour
1 c Cracked wheat

I love that stuff but have not made my own (yet). I should. The best
kinds have whole rye kernels as well as meal and flour. Some heavy
rye I buy also has some buckwheat in it.

I have a very nice craft bakery (Incredibly Delicious) and a couple
of stupormarkup bakeries where I can buy decent rye bread without the
whole caraway seeds on it.

I might like this if it was made with WAY less sugar.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Orange Bourbon Ham
Categories: Ham, Alcohol, Fruit
Yield: 16 Servings

12 lb Smoked cooked ham
1/2 c Orange juice
1/2 c Bourbon
2 c Brown sugar (packed)
1 tb Dry mustard

The sugar is there for the glaze and to caramelise. Most of it will end
in the bottom the the pan where it may take a jack-hammer to remove if
it gets bonded to the metal.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Aunt Peggy's Orange Glazed Ham Steak
Categories: Five, Pork, Citrus
Yield: 4 servings

1/4 c Sugar
1 tb + 1 ts cornstarch
2 tb Boiling water
1/4 c Orange juice
2 Oranges; juiced, zest fine
- grated
2 Ham steaks; 1 lb, 1/2" thick
- each

Recipe Courtesy of Paula Deen

Set the oven @ 350ºF/175ºC.

In a small bowl, whisk together the sugar, cornstarch
and boiling water until the granules dissolve. Whisk in
the orange zest and juice.

Put the ham steaks in a large baking dish. Pour half of
the glaze over the meat, turning once to coat them
evenly. Bake for 1 hour, turning the steaks occasionally
and basting them with the remaining glaze. The glaze
will thicken and the finished ham will be golden around
the edges. Remove from the oven and transfer the steaks
to a serving platter.

Serve hot.

RECIPE FROM: https://www.foodnetwork.com

Uncle Dirty Dave's Archives

MMMMM

... It is a good thing for an uneducated man to read books of quotations.
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Quoting Dave Drum to Jim Weller <=-

Title: Unyeasted Dutch Rye Bread
4 c Rye meal; (coarsely cracked

I love that stuff but have not made my own (yet). I should. The best
kinds have whole rye kernels as well as meal and flour. Some heavy
rye I buy also has some buckwheat in it.

I have a very nice craft bakery (Incredibly Delicious) and a couple
of stupormarkup bakeries where I can buy decent rye bread without the whole caraway seeds on it.

But can you get the small, square heavy loaves of thinly sliced whole
rye? Mestmacher is a major brand should you feel like Googling
some images of it.

I might like this if it was made with WAY less sugar.
Title: Orange Bourbon Ham
2 c Brown sugar (packed)

The sugar is there for the glaze and to caramelise.

I simply do not like overly sweetened ham. I rarely glaze mine with
anything. It's all a matter of personal taste; I realise glazed hams
are generally very popular.

I'm done with the meat and orange thread and have a couple more
railway recipes.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cream of Chicken Soup with Leeks
Categories: Soups, Historical, Chicken, Dairy
Yield: 8 Servings

3 c Chicken stock
12 Leeks, white portions only,
-quartered
1/2 c Celery, diced
3 T White rice, uncooked
1 1/2 c Cooked chicken, minced
1/2 ts Salt
2 T Butter or chicken fat
2 T Flour
2 c Light cream, warm
1/4 ts White pepper
2 T Chopped parsley

In the 2-quart saucepan over medium heat, warm chicken stock. Add
whites of the leeks, celery, and rice and simmer until soft, about 10
minutes. Drain, returning stock to saucepan. Rub vegetables and rice
through a sieve or place in a blender to puree, then stir back into
stock. Add cooked minced chicken and add salt. In a 3-quart saucepan
over medium heat, make a roux of the butter and flour. Slowly stir
in the warm cream. Add chicken stock mixture, stirring constantly,
and continue stirring until thickened and heated through. Sprinkle
with chopped parsley and serve hot.

Courtesy of The Louisville and Nashville Railroad
From: Dining by Rail by Porterfield, James D.
St. Martin's Press, New York 1993
Posted by: John Hartman Indianapolis, IN

MMMMM


Cheers

Jim


... Capers are too Foodie for Olive Garden.

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JIM WELLER wrote to DAVE DRUM <=-

Title: Unyeasted Dutch Rye Bread
4 c Rye meal; (coarsely cracked

I love that stuff but have not made my own (yet). I should. The best
kinds have whole rye kernels as well as meal and flour. Some heavy
rye I buy also has some buckwheat in it.

I have a very nice craft bakery (Incredibly Delicious) and a couple
of stupormarkup bakeries where I can buy decent rye bread without the whole caraway seeds on it.

But can you get the small, square heavy loaves of thinly sliced whole

Dunno. Haven't looked.

rye? Mestmacher is a major brand should you feel like Googling
some images of it.

I'll bet that Mestmacher Brot is uber-fresh after making the trip from
Germany.

I might like this if it was made with WAY less sugar.
Title: Orange Bourbon Ham
2 c Brown sugar (packed)

The sugar is there for the glaze and to caramelise.

I simply do not like overly sweetened ham. I rarely glaze mine with anything. It's all a matter of personal taste; I realise glazed hams
are generally very popular.

Fare (pun intended) enuff. My usual glaze for a ham involves mustard.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Blackberry-Mustard Glazed Ham
Categories: Five, Pork, Fruits
Yield: 20 servings

5 lb Smoked, fully-cooked, bone-
- in ham half
Cooking spray
1/2 c Apple juice
13 oz Jar blackberry preserves
7.3 oz Jar whole-grain Dijon mustard

Set oven @ 350ºF/175ºC.

Trim fat and rind from ham. Score outside of ham in a
diamond pattern. Place ham on a broiler pan coated with
cooking spray.

Combine juice, preserves, and mustard in a medium bowl,
stirring until well combined. Set aside half of
preserves mixture.

Bake ham for 1 1/2 hours, basting with half of preserves
mixture every 20 minutes. Remove ham from oven. Place
ham on a platter; cover and let stand 15 minutes before
slicing.

Place reserved preserves mixture in a large nonstick
skillet over medium-low heat. Cook until reduced to 1
cup (about 15 minutes). Serve sauce with ham.

Yield: 20 servings (3 ounces ham and 2 teaspoons sauce)

By Jackie Mills; Cooking Light | November 2005

RECIPE FROM: https://www.myrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... A marriage like martinis and olives or biscuits and gravy
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Quoting Dave Drum to Jim Weller <=-

Mestmacher is a major brand should you feel like Googling
some images of it.

I'll bet that Mestmacher Brot is uber-fresh after making the trip
from Germany.

I just chose that bread because it came up first on a Google image
search and looked typical for the type. I actually buy made in
Canada Dimpflmeier brand bread,

I grabbed a bunch of west Asian recipes that use flat leaf parsley.
Here's the first one...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Arnavut Cigeri (Lamb's Liver with Red Peppers)
Categories: Turkish, Offal, Lamb , Alcohol
Yield: 4 servings

2 sm Onion; peeled, sliced
1/8 -inch thick and separated
-into rings
1 tb Salt
1/4 ts Salt
1/4 c Parsley; finely chopped and
-preferably flat leaf
1/4 ts Hot red pepper; crushed
1 lb Lamb's liver; trimmed and
-cut into 1/2 inch cubes, or
1 lb Calf's liver, trimmed, cubed
1/4 c Raki or Ouzo or Pernod
1/4 c Flour
3/4 c Olive oil
Black pepper; freshly ground
2 Red Peppers, long; Italian
-type, cut in half, deribbed
-seeded, and cut lengthwise
-into 1/8 inch wide strips

Place the onion rings in a sieve or colander, sprinkle with 1
tablespoon of the salt, and turn them about with a spoon to coat
them evenly. Let them rest at room temperature for 30 minutes,
then rinse under warm running water and squeeze them gently but
completely dry. In a large bowl, toss the onions, parsley and red
pepper together until well mixed. Set aside.

Drop the liver into a bowl, pour in the raki and stir together for
a few seconds. Then pour off the raki. Toss the liver and flour
together in another bowl, place the liver in a sieve and shake
through all the excess flour.

In a heavy 10 to 12 inch skillet, heat the oil over high heat
until a light haze forms above it. Add the liver and stir it about
in the hot oil for 1 or 2 minutes, or until the cubes are lightly
browned. Stir in the remaining 1/4 teaspoon of salt and a few
grindings of pepper. With a slotted spoon, transfer the liver to
paper towels to drain.

Mound the liver in the center of a heated platter, arrange the
onion-ring mixture and red pepper strips around it and serve at
once.

MMMMM


Cheers

Jim


... The dinosaurs should have cut back on gluten.

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