12 pounds Ham -- country cured 3 pounds Kale 3 pounds Watercress 2 pounds Cabbage -- green 1 bn Celery 1 Pepper -- hot red 6 tablespoons Salt 5 tablespoons Pepper -- black 2 tablespoons Pepper -- red 2 tablespoons Mustard seed 2 tablespoons Celery seed 2 teaspoons Tabasco sauce Choose a plump, thick ham with a thin layer of fat. Parboil 20 minutes. Steam and remove all skin. Cut greens in small pieces (1" to 1 1/2"). Chop celery and pepper fine. Blanch greens, celery and pepper in boiling water until limp; drain well. Add seasonings and mix. Cool ham until you can handle it comfortably. Starting at the butt end of the ham, cut three lengthwise slits, 2" long, all the way through. Second row--two slits. Third row--three slits, so that one slit for stuffing does not split into another. The ham is now ready to be stuffed. With your fingers, push the seasoned greens into slits first from the top, then from underneath, until you can feel all the spaces have been filled. The remaining greens are banked over the top of the ham. To keep the ham in shape, use a large square of clean cloth. Place ham, skin side up, on the cloth, fold the ends over tightly and pin. Return to ham boiler and simmer 15 minutes to the pound. Let cool for two hours in the pot liquor. Chill in refrigerator overnight, in its cloth. Mrs. Edward J. Edelen Port Tobacco, MD The Hammond Harwood House Cookbook |
1 cn SPAM Luncheon Meat, cubed -(7 oz) 1 c Chopped broccoli 1 c Chopped cauliflower 1 Tomato, chopped 1 Carrot, peeled and chopped 1/3 c Chopped cucumber 1/3 c Finely chopped onion 1/2 c Italian salad dressing 4 Pita pocket breads, halved STATE FAIR RECIPE Carol Green, Austin, MN. In bowl, combine SPAM, broccoli, cauliflower, tomato, carrot, cucumber, and onion. Toss with dressing. Cover and chill several hours. Spoon salad mixture into pocket bread. |
29 oz White Asparagus; (2 Cans) 2 T Margarine 2 T Unbleached Flour 1/2 c ;Asparagus Liquid 1/2 c Milk 4 oz Ham;Cut into Julienne Strips 1/8 t Nutmeg; Freshly Grated 1/4 t Salt Drain asparagus spears, reserving 1/2 cup of the liquid. Heat margarine in a saucepan. Add flour; blend. Gradually pour in asparagus liquid and milk. Stir constantly over low heat until sauce thickens and bubbles. Add cooked ham and seasonings. Gently stir in asparagus spears; heat through but do NOT boil. Serve in preheated serving dish. |
2 T Vegetable oil 3 c Cabbage; finely shredded 1 c Celery; chopped 1 ea Green pepper; small, chopped 1 ea Onion; small, chopped 1/2 t Salt 1/4 t Pepper Heat the oil in a large frypan about 20 minutes before serving time. Add ingredients and cook over medium to low heat about 15 minutes. Stir often. Cover pan during the last 5 minutes of cooking time. Stir once or twice. Serve immediately. (Vegetables will be crisp.) |
12 Young carrots 3 tb Butter 1/2 c Milk Salt & pepper to taste 1/2 c Heavy cream 2 Egg yolks 1 ts Chopped fresh parsley Trim and wash the carrots and halve lengthwise. Melt butter over med. heat. Add milk, season with salt and pepper. Add carrots and cook gently until just tender. Remove from heat and stir in cream and beaten egg yolks. Reheat but do not boil, stirring constantly until the eggs thicken. Correct seasoning and add parsley. NOTE: The reddish crest of Sleieve na mBan (The Mountain of Women in Ireland) rising above the milk-white mist that forms there gives its name to this dish of cream-wreathed carrots. |
1/8 c Dripping or lard* 1 Onion 1 c Oatmeal -salt and pepper *I would use butter rather than the traditional lard or drippings. Heat dripping till smoking hot and fry onion till it becomes pale brown colour. Add oatmeal and salt and pepper and mix well together. Continue cooking slowly with lid on for about 15 minutes. Serve hot with mashed potatoes. |
------------------------------PHILLY.INQUIRER------------------------------ 4 COOKED SMOKED PORK LOIN CHOP SALT AND PEPPER TO TASTE 1 MEDIUM HEAD GREEN CABBAGE 2 MEDIUM CARROTS,SLICED IN FINELY SLICED RIBBONS 1 tb BUTTER PREHEAT THE OVEN TO 350 DEGREES.MEANWHILE,BROWN THE CHOPS IN A SKILLET.PLACE THEM IN A ROASTING PAN AND IN THE OVEN FOR ABOUT TEN MINUTES,OR UNTIL COMPLETELY COOKED THROUGH.REMOVE CHOPS AND CUT THEM INTO BITE SIZE PIECES. WHILE THE CHOPS ARE ROASTING,PLACE THE CABBAGE SLICES IN A MICRO WAVE PROOF CONTAINER WITH THE BUTTER,SALT,AND PEPPER.COVER THE CONTAINER WITH MICRO WAVE SAFE PLASTIC WRAP.MICROWAVE ON HIGH POWER FOR FIVE TO SEVEN MINUTES,UNTIL THE CABBAGE IS CRISP AND CRUNCHY.THEN MICROWAVE THE CARROT RIBBONS FOR 1 TO 2 MINUTES,UNTIL CRISP AND CRUNCHY,USING THE SAME PROCEDUR AS WITH THE CABBAGE SLICES. PLACE THE CABBAGE ON A LARGE OVAL PLATTER SURROUNDED BY THE CARROT RIBBONS.PLACE THE PORK SLICES ON TOP AND SERVE.MAKES FOUR SERVINGS. |