What?!! The day after Christmas and NO ONE has anything for the Larder Barter? :)
- Thread starter cheezz
- Start date
music-city-missy
Well-known member
I would offer up my REALLY dysfunctional family but I don't think there would be any takers
steve2-in-la
Well-known member
I'll see your dysfunctional family and raise you a psychotic 3-legged, dog-eating cat.
Hey! That's MY cat! Is it black and white and the bottom jaw (teeth) thrust
forward? We brought this guy back from Saudi Arabia with us and all of a sudden he disappeared. It was unusually cold and wet that winter and we figured he had enough and just caught the next boat out of Miami back to the Middle East. Maybe not?
forward? We brought this guy back from Saudi Arabia with us and all of a sudden he disappeared. It was unusually cold and wet that winter and we figured he had enough and just caught the next boat out of Miami back to the Middle East. Maybe not?
How about 4 pounds of a Honey Baked Ham? As one of you quoted, eternity is a ham and two people...
the gift of the ham was appreciated, but I'm getting tired of looking at it. Save your suggestions for "freezing portions". DH and I call the refrigerator "The Food Museum", and the freezer "An Archeology Dig". LOL.
the gift of the ham was appreciated, but I'm getting tired of looking at it. Save your suggestions for "freezing portions". DH and I call the refrigerator "The Food Museum", and the freezer "An Archeology Dig". LOL.
)music-city-missy
Well-known member
Actually, dysfunctional doesn't do justice to them. A writer would have a huge hit based on them
I wish I were as clever as Raymond because I can put his family to shame. Oh if you all only knew. And having my uncle's wife here and visiting them and hearing the stories and emailing back and forth with cousins today that I don't communicate with often just really hit me with a huge dose of reality. And everybody is trying to 'hide' this sory from this person and that story from that person mainly in an attempt to hold the family together and make it look like one big cozy happy family. It's such a joke!
I wish I were as clever as Raymond because I can put his family to shame. Oh if you all only knew. And having my uncle's wife here and visiting them and hearing the stories and emailing back and forth with cousins today that I don't communicate with often just really hit me with a huge dose of reality. And everybody is trying to 'hide' this sory from this person and that story from that person mainly in an attempt to hold the family together and make it look like one big cozy happy family. It's such a joke!
music-city-missy
Well-known member
BTW - can I borrow that cat & retrain it's targeted victims? My dog is the only sane person.
Here is one of my favs - Creamy Ham and Corn Chowder from JulieR/WA
http://eat.at/swap/forum19/82_Creamy_Ham_&_Corn_Chowder
http://eat.at/swap/forum19/82_Creamy_Ham_&_Corn_Chowder
steve2-in-la
Well-known member
Nah, ours is a 1/2 ton of orange tabby (named Harley) we've had since he was a kitten.
Good idea, Lisa. Here's a tasty one. Rec: Chicken Cordon Bleu
Chicken Cordon Bleu
4 boneless chicken breasts
4 thin slices honey-glazed ham (or any sliced ham)
4 thin slices Swiss cheese (once I used sliced Havarti)
1/2 tsp salt
1/2 tsp black pepper
2 tbsp flour
3 eggs, beaten
1-1/2 cups plain bread crumbs
2 tbsp butter
3 tbsp olive oil (divided)
1 tbsp chopped garlic
1/8 tsp red pepper flakes
1/4 cup chopped shallots
1/2 lb. mushrooms, sliced
1/4 cup sparkling or white wine
1-1/2 cups chicken stock
1 tbsp soft butter mixed with 1 tbsp flour
2 tbsp chopped fresh Italian parsley
Cut a deep pocket on the side of each chicken breast almost to the edge of the back of the breast, but being careful not to slice through. Stuff each breast with a slice of the ham and the cheese. Mix together 1/4 tsp each salt and pepper with the 2 tbsp flour. Coat the chicken breasts with the seasoned flour, patting off the excess. Dip the floured breasts in the beaten eggs and then roll in them in the bread crumbs. Repeat this once more with each breast.
Preheat oven to 350. Heat the butter and 2 tbsp olive oil in a large saute pan set on medium-high heat until it begins sizzling and the butter starts to brown, about 2 minutes. Cook the breasts 2 at a time to get an even browning and a golden crust, about 2 minutes on each side. Place the browned breasts on a baking sheet and bake in the oven for 15 minutes.
While the chicken bakes, make the sauce. Add the remaining olive oil to the pan in which the chicken breasts were cooked and place over high heat. Add the garlic, red pepper flakes, shallots and mushrooms and cook for 2 minutes. Stir in the wine and boil until reduced by half, about 1-2 minutes. Add the chicken stock and the remaining salt and pepper and boil until the stock is slightly thickened, about 7 minutes. Remove the pan from the heat and stir in the butter-flour mixture to thicken the sauce. When the chicken is ready, transfer it to serving dishes, top with the sauce and a sprinkle of the chopped parsley.
Source: Mediterranean Flavors, Nick Stellino. Wine suggestion: Pinot Noir
Cookbook notes: It’s funny but true how simple additions to the humble chicken breast make it not just a “delicious dinner” but something richly indulgent, to celebrate your most special moments. My rendition of the French classic will convince you of the truth of this statement.
Pat’s notes: This is delishus. The mushroom sauce is very nice with the cordon bleu.
Chicken Cordon Bleu
4 boneless chicken breasts
4 thin slices honey-glazed ham (or any sliced ham)
4 thin slices Swiss cheese (once I used sliced Havarti)
1/2 tsp salt
1/2 tsp black pepper
2 tbsp flour
3 eggs, beaten
1-1/2 cups plain bread crumbs
2 tbsp butter
3 tbsp olive oil (divided)
1 tbsp chopped garlic
1/8 tsp red pepper flakes
1/4 cup chopped shallots
1/2 lb. mushrooms, sliced
1/4 cup sparkling or white wine
1-1/2 cups chicken stock
1 tbsp soft butter mixed with 1 tbsp flour
2 tbsp chopped fresh Italian parsley
Cut a deep pocket on the side of each chicken breast almost to the edge of the back of the breast, but being careful not to slice through. Stuff each breast with a slice of the ham and the cheese. Mix together 1/4 tsp each salt and pepper with the 2 tbsp flour. Coat the chicken breasts with the seasoned flour, patting off the excess. Dip the floured breasts in the beaten eggs and then roll in them in the bread crumbs. Repeat this once more with each breast.
Preheat oven to 350. Heat the butter and 2 tbsp olive oil in a large saute pan set on medium-high heat until it begins sizzling and the butter starts to brown, about 2 minutes. Cook the breasts 2 at a time to get an even browning and a golden crust, about 2 minutes on each side. Place the browned breasts on a baking sheet and bake in the oven for 15 minutes.
While the chicken bakes, make the sauce. Add the remaining olive oil to the pan in which the chicken breasts were cooked and place over high heat. Add the garlic, red pepper flakes, shallots and mushrooms and cook for 2 minutes. Stir in the wine and boil until reduced by half, about 1-2 minutes. Add the chicken stock and the remaining salt and pepper and boil until the stock is slightly thickened, about 7 minutes. Remove the pan from the heat and stir in the butter-flour mixture to thicken the sauce. When the chicken is ready, transfer it to serving dishes, top with the sauce and a sprinkle of the chopped parsley.
Source: Mediterranean Flavors, Nick Stellino. Wine suggestion: Pinot Noir
Cookbook notes: It’s funny but true how simple additions to the humble chicken breast make it not just a “delicious dinner” but something richly indulgent, to celebrate your most special moments. My rendition of the French classic will convince you of the truth of this statement.
Pat’s notes: This is delishus. The mushroom sauce is very nice with the cordon bleu.
Rec: Charlie
Charlie’s Oven Pilaf
The pilaf is basically made like this: for every cup of rice you use about a tbsp of butter in which you saute a small onion till translucent. You then add the rice and saute for a minute or two. Then you add 1-1/2 times the amount of boiling stock. (2 Cups Rice + 3 Cups Stock) Bring to a boil, cover and then put into a 350 degree oven for 20 minutes. You can do the recipe up to the addition of the stock hours before and nuke your pre-measured stock, add it to the rice and stick it in the oven. Left covered it will stay warm for 30 - 40 minutes. When you fluff it up, do so with a fork--not a spoon. Once you master the basic recipe; you can make any additions you choose...at the end---sauteed mushrooms, any cooked veggie, (I like peas or even better cubes of ham and peas), grated parmesan, whatever you have on hand--olives-herbs. A little more butter mixed in at the end is nice too.
Charlie’s Oven Pilaf
The pilaf is basically made like this: for every cup of rice you use about a tbsp of butter in which you saute a small onion till translucent. You then add the rice and saute for a minute or two. Then you add 1-1/2 times the amount of boiling stock. (2 Cups Rice + 3 Cups Stock) Bring to a boil, cover and then put into a 350 degree oven for 20 minutes. You can do the recipe up to the addition of the stock hours before and nuke your pre-measured stock, add it to the rice and stick it in the oven. Left covered it will stay warm for 30 - 40 minutes. When you fluff it up, do so with a fork--not a spoon. Once you master the basic recipe; you can make any additions you choose...at the end---sauteed mushrooms, any cooked veggie, (I like peas or even better cubes of ham and peas), grated parmesan, whatever you have on hand--olives-herbs. A little more butter mixed in at the end is nice too.
Here is Julia's Ham and Potato Gratin, along with a whole thread of ideas.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=2910
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=2910
susankentfieldca
Well-known member
Hey, 4 lbs of ham is nothing! I've got 5 lbs of bacon!!!
Same position here... I think I'm going to ...
Dice some, since it's already spiral sliced, and freeze for soups, omelets, casseroles. The bone, I'll save in the freezer for the next big storm...either bean soup or split pea soup. If there's any left after that, I may see if it dehydrates, and re-hydrates for camping meals. Or for adding to soups...I'm freezer challenged at the moment!
Dice some, since it's already spiral sliced, and freeze for soups, omelets, casseroles. The bone, I'll save in the freezer for the next big storm...either bean soup or split pea soup. If there's any left after that, I may see if it dehydrates, and re-hydrates for camping meals. Or for adding to soups...I'm freezer challenged at the moment!
Rec; Paglia e Fieno "Straw and Hay" green and white pasta with ham and peas, my favorite recipe for
leftover ham.
Courtesy of The Italian American Cookbook
4 Tbl unsalted butter
2 1/2 Tbl chopped shallots
1 C heavy cream
Pinch of freshly grated nutmeg
Salt, preferably kosher
Freshly ground black pepper
1/2 cup frozen peas, thawed
6 ounces fettuccine
6 ounces spinach fettuccine
3 ounces ham, cut into 1/4 x 1/2-inch pieces
2/3 cup freshly grated Parmigiano-Reggiano cheese
Bring 3 quarts water to a boil in a large stockpot.
While the water is heating, melt 2 Tbl butter in a large saucepan over medium heat. Add the shallots and cook, stirring, for 2 minutes. Add the cream, the remaining 2 Tbl butter, the nutmeg, salt and pepper to taste, and the peas. Simmer gently over low heat for 2 minutes.
Add 2 heaping tsp salt and the fettuccine to the boiling water. Cook until al dente, and drain.
Add the ham and Parmigiano-Reggiano to the sauce, and stir. Add the fettuccine, mix and serve. Serves four.
My Notes: substituted 9 oz. fresh fettuccini (Buitoni brand) for the dried pasta, because there was no good spinach pasta available.
leftover ham.
Courtesy of The Italian American Cookbook
4 Tbl unsalted butter
2 1/2 Tbl chopped shallots
1 C heavy cream
Pinch of freshly grated nutmeg
Salt, preferably kosher
Freshly ground black pepper
1/2 cup frozen peas, thawed
6 ounces fettuccine
6 ounces spinach fettuccine
3 ounces ham, cut into 1/4 x 1/2-inch pieces
2/3 cup freshly grated Parmigiano-Reggiano cheese
Bring 3 quarts water to a boil in a large stockpot.
While the water is heating, melt 2 Tbl butter in a large saucepan over medium heat. Add the shallots and cook, stirring, for 2 minutes. Add the cream, the remaining 2 Tbl butter, the nutmeg, salt and pepper to taste, and the peas. Simmer gently over low heat for 2 minutes.
Add 2 heaping tsp salt and the fettuccine to the boiling water. Cook until al dente, and drain.
Add the ham and Parmigiano-Reggiano to the sauce, and stir. Add the fettuccine, mix and serve. Serves four.
My Notes: substituted 9 oz. fresh fettuccini (Buitoni brand) for the dried pasta, because there was no good spinach pasta available.