Ham with Mushroom Cream Sauce serve with mashed potatoes and steamed asparagusYields: 16 Servings
1/4 pound Carrots sliced
1/4 pound Onions sliced
2 tablespoon Butter
1 tablespoon Oil
8 pound Ham cooked
6 sprigs Parsley
1 Bay leaf
1/2 teaspoon Thyme
3 whole Cloves
4 cups White Burgundy wine/Chablis
4 cups White or brown stock
Cream and Mushroom Sauce 2 pounds Mushrooms sliced
3 tablespoon Butter
1 tablespoon Oil
3 tablespoon Shallots minced
Salt and pepper
Ham braising liquid
1/4 cup Madeira
4 tablespoon Flour
4 tablespoon Butter softened
2 cup Whipping cream
Preheat oven to 325. Saute the vegetables in butter and oil for about 10 mins in the roaster or casserole untiil they are tender and very lightly browned.
Place the ham over the vegetables, its fattiest side up, and add the rest of the ingredients. Bring to simmer on top of the stove, cover, and place the roaster in the middle level of the preheated oven. Regulate heat so liquid barely simmers for about 2 hours. Baste every 20 mins. The ham is done when a sharp fork will pierce the thickest part of it farily easily.
Let the ham sit at room temperature for 20-30 mins before carving.
For the sauce:Dry the mushrooms in a towel. Saute them for 5-6 mins inhot butter and oil until they are very lightly browned. Stir in the shallots and saute for a minute more. Season with salt and pepper to taste and set aside.
Degrease the braising liquid in the roaster. Set roaster over high heat and boil rapidly until liquid has reduced to about 3 cups and is full of flavor. Add the Madeira and simmer for a minute or two to evaporate the alcohol. Strain into a saucepan. Beat the butter and flour into a paste and beat into the liquid in saucepan. Beat in 2 cups of cream, then stir in the sauteed mushrooms. Simmer for 5 minutes. The sauce should be just thick enough to coat a spoon very lightly. Stir in more cream if sauce seems too thick. Taste carefully for seasoning.
Source: Julia Child
Baked Red Snapper with Dill Sauce serve with rice and steamed green beansServes 2
1/3 cup Mayonnaise
1/2 teaspoon Lemon juice
1/2 teaspoon Fresh dill minced
1 pinch Ground pepper
2 Green onion sliced
12 ounce Red Snapper Fillet
1 large Garlic clove minced
1/2 teaspoon Green onion minced
1 large Lemon sliced
2 sprigs Fresh dill
Combine mayo, garlic, lemon juice, minced green onion, dill and ground pepper in small bowl; set aside. Preheat oven to 400. Place lemon slices in center of large sheet of foil. Top with sliced green onions and dill sprigs. Place fish atop onions and dill. Season with salt and pepper. Fold foil tightly around fish to make packet. Place on baking sheet and cook until fish is opaque, about 20 mins. Remove fish from packet. Pass sauce separately.
Source: Kris Nelsen
Crunchies Salad with ChickenYields: 6 Servings
1 bunch Green leaf lettuce
1 pkg Ramen noodles uncooked
1 pkg Sliced almonds
1 pint Fresh strawberries sliced
1 can (12 oz) Mandarin Oranges drained
1 cup Sugar
1 cup Oil
1/2 cup Red wine vinegar
1 tablespoon Soy sauce
Dressing: Shake all ingre. thoroughly in tighly covered container. Make ahead and store in frig. Let dressing get close to room temp. and shake again before use.
"Crunchies" Crush ramen noodles into small pieces. Saute noodles and almonds lightly in butter. Put on paper towel to cool.
Toss lettuce with dressing. Start with small amount - it's strong! Sprinkle on noodles. Add fruit. Toss lightly.
Source: Carrie Schindler
Black bean veggie burgers serve with creamy coleslawServes 4
1 (16 ounce) can black beans drained and rinsed
1/2 green bell pepper cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic peeled
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs
1.If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
2.In a medium bowl, mash black beans with a fork until thick and pasty. DO NOT USE FOOD PROCESSOR for the beans.
3.In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
4.In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
5.Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together (may need more bread crumbs or egg). Divide mixture into four patties.
6.If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.
A little olive oil on the hands will help to form the patties without sticking.
Spicy Lentil Soup serve with Naan or other flatbread
2 cups red lentils picked over and rinsed
1 serrano chile pepper chopped (remove seeds for less heat)
1 large tomato roughly chopped
1 1 1/2-inch piece ginger peeled and grated
3 cloves garlic finely chopped
1/4 teaspoon ground turmeric
1/4 cup roughly chopped fresh cilantro plus more for topping
1/4 cup Greek yogurt
Naan or other flatbread
Combine the lentils and 7 cups warm water in a pot, cover and bring to a boil. Add the chile pepper, tomato, ginger, garlic, turmeric and 2 teaspoons salt. Partially cover and simmer over medium-low heat, stirring frequently, until thickened, 18 to 20 minutes. Stir in the cilantro. Thin the soup with water, if desired, and season with salt.
Mix the yogurt with 2 teaspoons water and a pinch of salt in a small bowl. Ladle the soup into bowls and top with the yogurt and more cilantro. Serve with naan.
Source: Food Network Magazine