June 2008 Archives
Hot Ham Sandwiches
3 lbs thinly sliced deli ham (about 40 slices)
2 cups apple juice
2/3 cup baked brown sugar
1/2 cup sweet pickle relish
2 tsp prepared mustard
1 tsp paprika
12 kaiser rolls, split
Additional sweet pickle relish, optional
Separate ham slices and place in a slow cooker. In a bowl, combine the apple juice, brown sugar, relish, mustard and paprika. Pour over ham. Cover and cook on low for 4-5 hours or until heated through. Place 3-4 slices of ham on each roll. Serve with additional relish if desired. Yield: 12 servings.
3 lbs thinly sliced deli ham (about 40 slices)
2 cups apple juice
2/3 cup baked brown sugar
1/2 cup sweet pickle relish
2 tsp prepared mustard
1 tsp paprika
12 kaiser rolls, split
Additional sweet pickle relish, optional
Separate ham slices and place in a slow cooker. In a bowl, combine the apple juice, brown sugar, relish, mustard and paprika. Pour over ham. Cover and cook on low for 4-5 hours or until heated through. Place 3-4 slices of ham on each roll. Serve with additional relish if desired. Yield: 12 servings.
Eggs Ahoy
2 Tbs Chopped green pepper
2 Tbs butter or margarine, divided
1 can (10.75oz) condensed cream of celery soup, undiluted
1/4 cup milk
3 English muffins, split and toasted
12 bacon strips, cooked
6 poached eggs
In a saucepan, saute green pepper in 1 Tbs butter until tender. Add the soup and milk; cook and stir until heated through. Spread remaining butter over muffin halves. Place two bacon strips on each half; top each with a poached egg and the soup mixture. Yield: 3 servings.
Perfect Poached Eggs
For best results, follow this method for poaching eggs:
Fill a saucepan or skillet with 1-3 inches or water. Bring liquid to a boil, then reduce heat to a gentle simmer. Crack a cold e egg into a custard cup or measuring cup. Holding the cup close to the water, let the egg gently slide into it. Repeat with remaining eggs, one at a time.
Cook, uncovered, until the egg whites are completely set and the yolks begin to thicken, about 3-5 minutes. Remove eggs with a slotted spoon.
2 Tbs Chopped green pepper
2 Tbs butter or margarine, divided
1 can (10.75oz) condensed cream of celery soup, undiluted
1/4 cup milk
3 English muffins, split and toasted
12 bacon strips, cooked
6 poached eggs
In a saucepan, saute green pepper in 1 Tbs butter until tender. Add the soup and milk; cook and stir until heated through. Spread remaining butter over muffin halves. Place two bacon strips on each half; top each with a poached egg and the soup mixture. Yield: 3 servings.
Perfect Poached Eggs
For best results, follow this method for poaching eggs:
Fill a saucepan or skillet with 1-3 inches or water. Bring liquid to a boil, then reduce heat to a gentle simmer. Crack a cold e egg into a custard cup or measuring cup. Holding the cup close to the water, let the egg gently slide into it. Repeat with remaining eggs, one at a time.
Cook, uncovered, until the egg whites are completely set and the yolks begin to thicken, about 3-5 minutes. Remove eggs with a slotted spoon.
Glazed Chicken Wings
12 whole chicken wings (about 2.5 lbs)
1/2 cup BBQ Sauce
1/2 cup honey
1/2 cup soy sauce
Cut chicken wings into three sections; discard wing tip section. Place in a greased 13 x 9 x 2 inch baking dish. Combine BBQ sauce, honey and soy sauce; pour over wings. Bake, uncovered at 350 deg for 50-60 minutes or until chicken juices run clear. Yield: 4 servings.
12 whole chicken wings (about 2.5 lbs)
1/2 cup BBQ Sauce
1/2 cup honey
1/2 cup soy sauce
Cut chicken wings into three sections; discard wing tip section. Place in a greased 13 x 9 x 2 inch baking dish. Combine BBQ sauce, honey and soy sauce; pour over wings. Bake, uncovered at 350 deg for 50-60 minutes or until chicken juices run clear. Yield: 4 servings.
Microwave Mandarin Chicken
4 boneless skinless chicken breast halves (1 lb)
2 Tbs brown sugar
2 Tbs cornstarch
1/2 cup teriyaki sauce
1/4 cup apple juice
1 Tbs vegetable oil
1 garlic clove, minced
1 can (11 ozs) mandarin oranges
Hot cooked rice
2 green onions, sliced
Flatten chicken to 1/4 inch thickness. Place in a greased 2 qt microwave-safe dish. In a bowl, combine brown sugar and cornstarch; stir in the next four ingredients. Drain oranges, reserving juice; set oranges aside. Add juice to teriyaki mixture; pour over chicken. Cover and microwave on high for 8 minutes. Baste chicken with sauce. Cover and cook 3-5 minutes longer or until sauce is thickened. Serve over rice. Garnish with onions and oranges. Yield: 4 servings.
4 boneless skinless chicken breast halves (1 lb)
2 Tbs brown sugar
2 Tbs cornstarch
1/2 cup teriyaki sauce
1/4 cup apple juice
1 Tbs vegetable oil
1 garlic clove, minced
1 can (11 ozs) mandarin oranges
Hot cooked rice
2 green onions, sliced
Flatten chicken to 1/4 inch thickness. Place in a greased 2 qt microwave-safe dish. In a bowl, combine brown sugar and cornstarch; stir in the next four ingredients. Drain oranges, reserving juice; set oranges aside. Add juice to teriyaki mixture; pour over chicken. Cover and microwave on high for 8 minutes. Baste chicken with sauce. Cover and cook 3-5 minutes longer or until sauce is thickened. Serve over rice. Garnish with onions and oranges. Yield: 4 servings.
