recipelink.com Chat Room Recipe Swap
December 7, 1999 – Off Topic Recipes (3)

KellyWA (09:04:27) : For Glenna:

COUNTRY HAM:

10 pounds country ham -- Georgia (10 to 12)
1 cup brown sugar
1 cup bourbon or sherry
1 cup water

Have the hock cut off ham so that it will fit into a roaster. Soak ham
overnight in cold water and scrub the ham with a stiff brush. Change water a
couple times to get rid of the excess salt. Mix sugar, bourbon and water;
press into the fat of ham. Cover tightly with foil in roaster and bake at
200 degrees for 8 hours.

Dawn-nys (10:44:37) : Oriental Chicken Strips

1/2 c unbleached all-purpose flour
2 tb cornstarch
1/2 ts ground ginger
1/4 c water
1 lg egg
1 tb soy sauce
1/4 ts sesame oil
2 sl bacon; cooked and finely crumbled
1 tb green onion; minced
2 lg whole chicken breasts; boneless, skinless, cut into 4 x 1/2-inch strips
crisco oil or vegetable oil; for frying

Combine the flour, cornstarch and ginger in a medium mixing bowl, blending well. Blend in the water, egg, soy sauce and sesame oil. Stir in the bacon and onion. Add the chicken strips, stirring to coat. Heat 1/4-inch of Crisco Oil in a medium skillet. Fry a few chicken strips at a time, over medium-high heat, 4 to 5 minutes or until golden brown, turning over once. Add additional Crisco Oil to the skillet as needed. Drain the strips of chicken on paper towels. Serve at once or keep warm in a 175 Degree F. Oven. Serve with Oriental Sauce, if desired.

TIP:

To make 1 day ahead, prepare and fry as directed, then cool. Cover and
Refrigerate. Reheat in a single layer on an ungreased baking sheet in a
400 Degree F. Oven for 5 to 8 minutes or until hot.

From Cooking with Crisco Oil by Proctor And Gamble Copyright 1985

Dawn-nys (10:44:11) : Red Onions with Greens

2 lg red onions; cut into thin vertical slices (2 cups)
1/4 c extra virgin olive oil
2 tb red wine vinegar
1/4 ts salt
1/8 ts black pepper; freshly ground
1/2 ts oregano leaves; fresh, minced
1 bn arugula; trimmed, rinsed and drained
1/2 c feta cheese; crumbled, optional

Scatter the onion slices on a large platter. In a small bowl, beat the olive oil, vinegar, salt and pepper until they are well blended then pour over the onions. Set aside at room temperature for about 1 hour,
Occasionally turning the onions in the dressing. Just before serving, scatter the oregano and rocket leaves over the onions, toss briefly to mix and sprinkle the feta cheese, if used, over the salad. Serve immediately
Before the greens begin to wilt.