A to Z Recipes
Newsletter

Your Favorites...


MARINATED HAM STEAKS
Makes 6 servings

~Submitted by Larry Holmes, Ontario, Canada

Marinade:
?? cup reserved Homemade Applesauce liquid
(See recipe following)
?? cup vegetable oil
?? cup Worcestershire sauce
?? cup water
2 tablespoons tomato paste
1 tablespoon lemon juice
?? teaspoon salt
?? teaspoon pepper
2 large bay leaves
1 large clove garlic, finely chopped
6 dashes liquid red-pepper seasoning

2 fully-cooked ham steaks (1 inch thick) with bone (about 3 ?? pounds)

Prepare Marinade: Combine reserve applesauce liquid, oil, Worcestershire, water, tomato paste, lemon juice, salt, pepper, bay leaves, garlic and red-pepper seasoning in saucepan. Bring to boiling. Cool to room temperature.

Arrange ham slices in single layer in non-aluminum roasting pan or two 13 ??" x 8 ??" x 2" glass baking dishes. Pour marinade over ham. Refrigerate, covered, overnight, turning once.

Let ham return to room temperature. Preheat oven to 375?° F.

Bake ham in marinade in preheated oven for 45 minutes, turning once. Or grill, wrapped in aluminum foil, over hot coals for 25 minutes. Unwrap and brown on both sides, about another 5 minutes.

Cut ham into 6 servings. Serve with Homemade Applesauce.

Nutrient value per serving:
642 calories
45 g protein
45 g fat
14 g carbohydrate
3,633 mg sodium
142 mg cholesterol

HOMEMADE APPLESAUCE
Makes about 8 servings

1 cup port wine
?? cup honey
?? cup lemon juice (about 2 lemons)
6 teaspoons water
?? teaspoon grated lemon rind
2 pounds medium-sized McIntosh or Rome Beauty
apples (about 6) peeled, quartered and cored

Stir together port wine, honey, lemon juice, water and lemon rind in large saucepan. Add apples; toss to coat. Bring to boiling. Lower heat; simmer 10 to 15 minutes or until fork-tender. Transfer apples with slotted spoon to electric blender or food processor.

Return cooking liquid to boiling; boil rapidly until reduced to about ?? cup, about 10 minutes. Cool slightly. Reserve ?? cup cooking liquid for ham
marinade. Add 1 tablespoon cooking liquid to apples; pur?©e until smooth.

Transfer applesauce to serving bowl. Let cool. Refrigerate.

Nutrient value per serving:
132 calories
0 g protein
0 g fat
35 g carbohydrate
2 mg sodium
0 mg cholesterol


GINGERBREAD PEARS

~Submitted by Larry Holmes, Ontario, Canada

2 cups all-purpose flour
1/4 teaspoon salt
3 teaspoons ginger
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup molasses or corn syrup
6 tablespoons butter
3/4 cup brown sugar, firmly packed
1 large egg
1/2 cup milk
1/4 cup melted butter
1 (15-ounce) can pear halves

Sift the flour, salt, ginger, baking powder and baking soda into a mixing bowl. Place the molasses, butter and two thirds of the brown sugar into a saucepan and stir over low heat until sugar is dissolved. Do not overheat. Cool and stir into the dry ingredients. Mix in eggs and warmed milk. Spread remainder of brown sugar and melted butter over the bottom of a well-greased oblong cake pan and arrange the drained, sliced pear halves on top. Pour over the gingerbread batter and bake in a 325?° oven for 50 to 60 minutes. Cut into squares. Serve warm, with custard or a
sauce made with pear syrup.

Serves 5 - 6


GRAPEFRUIT STUFFED SHOULDER OF LAMB

~Submitted by Larry Holmes, Ontario, Canada

3 pounds should of lamb, boned
3 ounces fresh white breadcrumbs
2 teaspoons chopped parsley
grated zest of 1 grapefruit
2 ounces sultana raisins
salt and freshly ground black pepper
1 egg, beaten
grapefruit segments
parsley sprigs

Spread out boned shoulder, skin side down, a board. Mix the next six ingredients for the stuffing, Cover the shoulder with the stuffing mixture and roll neatly. Tie tightly with sting in two places. Place in a roasting pan and put in the center of a moderate oven (350?°) and cook for 25 minutes for each pound of weight. When cooked, remove string and serve on a warm platter surrounded by grapefruit segments placed alternately with parsley sprigs.

Serves 6


LITTLE MEAT PIES
Serves 6

~Submitted by Larry Holmes, Ontario, Canada

1 (10-ounce) package frozen patty shells
1 cup diced cooked roast beef
1 onion, chopped
1 clove garlic, minced
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
1/4 teaspoon cumin
1/4 teaspoon chili powder
2 dashes Tabasco
1 tomato, peeled, chopped
1/4 cup raisins
1/4 cup sliced stuffed green olives
2 hard-cooked eggs, diced
milk

Remove patty shells from freezer; let stand at room temperature until soft enough to roll.

Meanwhile, prepare filling. In a small skillet saute beef, onion, and garlic in butter over low heat 5 minutes. Add salt, pepper, thyme, cumin, chili powder, Tabasco, and tomato. Reduce heat to simmer; cook 10 minutes.

Meanwhile, soak raisins in boiling water until plump; drain well.

Combine meat mixture, raisins, olives and eggs; set aside.

Roll each patty shell on floured pastry cloth to rectangle approximately 5 x 8 inches. Moisten edges with milk. Place 1/3 cup filling on one half of each rectangle. Fold to form turnover. Seal by pressing edges.

Preheat oven to 450?°. Place turnovers on ungreased cookie sheet; brush with milk. Place in oven. Immediately reduce heat to 400?°. Bake 20 to 25 minutes or until well browned and puffed.


MEXICAN BEEF PIE
Serves 5 -6

~Submitted by Larry Holmes, Ontario, Canada

pastry for 9-inch 2-crust pie
2 tablespoons vegetable oil
1/2 cup chopped onion
1/2 cup chopped green pepper
1 pound ground beef
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chili powder
1 can (about 8 ounces) Spanish-style tomato sauce
1/2 cup sliced stuffed olives

Line 9-inch pie plate with half the pastry.

Heat oil in skillet; saute onion and green pepper 5 minutes. Add beef; cook until browned, stirring frequently. Add seasonings and tomato sauce; cook over low heat 15 minutes. Let cool. Add olive. Turn mixture into pastry shell.

Roll out remaining pastry; cut into thin strips. Arrange over meat in lattice pattern. Bake in preheated 400?° oven 35 to 40 minutes, until pastry is well browned.


PEANUT BUTTER, CARROT AND RAISIN SANDWICHES

~Submitted by Larry Holmes, Ontario, Canada

?? cup peanut butter
?? cup seedless raisins
?? cup grated raw carrots
8 slices whole wheat bread

In small bowl, combine peanut butter, raisins and carrots; mix well.

Spread over 4 bread slices; top with remaining slices. Makes 4 sandwiches of about 375 calories each.