Okay, you can do it! You can survive the Ham Sandwich-a-thon! Only this week, next week, and the week after that to go!
Potted Ham Sandwich
Between thin slices of lightly buttered white bread spread potted ham; remove crusts and shape them in triangular form. Garnish top with a radish.
Potted Ham Sandwich No. 2
Toast saltine biscuit, lightly butter, and spread with potted ham. Put two together, serve as soon as made. Garnish with a pickle.
For those of you wondering what potted ham might be, here is a link for you. Of course it sounds tasty. *Nods and smiles vigorously* That is, if you consider ham the consistency of a smooth paste appetizing.
Random writings about things I think, once in a great while when I show up to write about them!
Sunday, November 30, 2008
Thursday, November 27, 2008
Hints from Heloise
Hamburger Hints, continued
For meat patties, use the closed end of a No. 2 1/2 can to mash the patties flat and the open end to trim around the patties so they will be perfectly round. (Just as one uses a biscuit cutter.) Patties look better, cook better, and will have no frayed edges.
From Denver: "Want a good way to make lots of hamburgers for the crowd? Place the meat patties in a baking pan which has been lined with foil, place another piece of foil over them, put more patties in, place another piece of foil, add more patties and stack them up four deep with a sheet of foil separating each layer. The heat conducts so well that all of the patties will be cooked completely through in about 35 minutes in a 350 degree oven. Frankfurters may be done the same way, except that it takes only fifteen minutes."
For meat patties, use the closed end of a No. 2 1/2 can to mash the patties flat and the open end to trim around the patties so they will be perfectly round. (Just as one uses a biscuit cutter.) Patties look better, cook better, and will have no frayed edges.
From Denver: "Want a good way to make lots of hamburgers for the crowd? Place the meat patties in a baking pan which has been lined with foil, place another piece of foil over them, put more patties in, place another piece of foil, add more patties and stack them up four deep with a sheet of foil separating each layer. The heat conducts so well that all of the patties will be cooked completely through in about 35 minutes in a 350 degree oven. Frankfurters may be done the same way, except that it takes only fifteen minutes."
Sunday, November 23, 2008
Sunday Sandwich
Are you tired of ham sandwiches yet? Good, because you will be after the next 3 weeks.
Ham and Egg Club Sandwich
Chop cold boiled ham very fine and rub smooth in a mortar; pass the yolks of four hard-boiled eggs through a sieve and add a little mayonnaise dressing. Cut white bread very thin and lightly butter; on one slice spread the ham, then cover with another slice, and on that spread the egg mixture with a crisp lettuce leaf between, topped by a third slice of lightly buttered bread. Garnish with a pickle.
Ham and Nut Sandwich
Mince finely some cold boiled ham and add to it about half the quantity of finely chopped peanuts. For every cupful of ham add a tablespoonful of chopped pickles and a little chopped celery. Mix to a paste with salad dressing and spread on thin slices of lightly buttered white bread and serve on a lettuce leaf.
Ham and Egg Club Sandwich
Chop cold boiled ham very fine and rub smooth in a mortar; pass the yolks of four hard-boiled eggs through a sieve and add a little mayonnaise dressing. Cut white bread very thin and lightly butter; on one slice spread the ham, then cover with another slice, and on that spread the egg mixture with a crisp lettuce leaf between, topped by a third slice of lightly buttered bread. Garnish with a pickle.
Ham and Nut Sandwich
Mince finely some cold boiled ham and add to it about half the quantity of finely chopped peanuts. For every cupful of ham add a tablespoonful of chopped pickles and a little chopped celery. Mix to a paste with salad dressing and spread on thin slices of lightly buttered white bread and serve on a lettuce leaf.
Thursday, November 20, 2008
Hints from Heloise
Introducing a new "feature": Hints from Heloise! These hints are from a book that was in a box of cookbooks from Steven's grandmother's house. The book is Heloise's Kitchen Hints by Heloise, copyright 1963. The excerpts from this book are not nearly as amusing as the sandwiches, but they are eminently more practical.
Hamburger Hints
From Philadelphia: "When making hamburgers in my hamburger press, I keep the meat from sticking to the press by using paper cup cak cups. These are espeially nice both fro freezing and carrying hamburgers to the broiler. They are round and very inexpensive. (By the way, a hamburger press is a wonderful gadget to own.)"
Here's another good use for your ice-cream dipper: Use the diper to make uniform meat balls or meat patties. If you like the deluxe-size burgers, use two dippers full of meat and pat them out separately. Then mash the edges of the two patties together.
Hamburger Hints
From Philadelphia: "When making hamburgers in my hamburger press, I keep the meat from sticking to the press by using paper cup cak cups. These are espeially nice both fro freezing and carrying hamburgers to the broiler. They are round and very inexpensive. (By the way, a hamburger press is a wonderful gadget to own.)"
Here's another good use for your ice-cream dipper: Use the diper to make uniform meat balls or meat patties. If you like the deluxe-size burgers, use two dippers full of meat and pat them out separately. Then mash the edges of the two patties together.
Tuesday, November 18, 2008
Snapshots
~~~1~~~
Have you noticed that whenever I say I'm going to be very busy and probably won't be able to post, I inevitably find the time to post something. In this case, I shouldn't have been too surprised, since I usually have spare time in the evenings when I'm traveling for work.~~~2~~~
I was reading through a commentary/Bible study on the book of Acts this weekend, and one of the footnotes discussed the word "witness." The origin of the Christian usage of the word comes from a transliteration of the Greek word "martyr." Our current use of "martyr" was also derived from the same Greek word. That really puts a new spin on the concept of "witnessing" to our faith and what we believe.~~~3~~~
I think we got all of the wedding invitations mailed out. Hopefully they all found their way to their intended destination. (We've only had one returned so far, but it took quite awhile for it to find its way back.) Now we are on to tallying up RSVPs and figuring out some of the other last minute details. Like decorations for the reception. Music selection. Other minor details. Hopefully most of those things will get ironed out in the next couple weeks.~~~4~~~
24 will be back on Sunday!!! It's been a long time since there's been a new episode of 24 (and this is really just a 2 hour made-for-TV movie to bridge the seasons). Thank you screenwriter's guild strike! Anyway, without getting into all of that, it will be interesting to see where the show goes in the new season, because last season wasn't very excellent. After all, there is only so much abuse that one man (Jack Bauer) can take without experiencing total mental collapse. Not that the show is supposed to be realistic, but it seems to gradually become less believable with every season, and everything that Jack is subjected to by the writers of the show.~~~5~~~
New (2009) seed catalogs have started to arrive! I love this time of year. The only bad thing is all the drooling over plants that I don't have space to grow. Exciting new things for this year:- 'Purple Rain' Carrot from Johnny's Selected Seeds
- 'Padron' Pepper from Johnny's and Thompson-Morgan. Padron Peppers are a cultural curiosity from Spain. The story is actually pretty interesting.
- 'Waterfall' Pansy from Thompson-Morgan. This is a small-flowered pansy that is specially bred for hanging baskets.
- There are several 'spineless' varieties of summer squash on the market this year. Good to know that gene trait finally made its way to commercial varieties. The plants lack the tiny spines common to most squash stems. These spines frequently scratch the fruit when they are harvested, reducing the shelf life. So the varieties aren't that exciting for the average gardener, but commercial growers should appreciate it.
- 'Summer Ball' is a mini pumpkin variety that is bred for growing in containers. From Johnny's; Thompson & Morgan.
Sunday, November 16, 2008
*Gasp* ...and...RUN!
So I haven't been around recently, as I warned you would be the case in November. (Or at least I meant to, but I may have forgotten to mention it.) November is now half over, and this coming week promises to be crazy. My second market farmer class is Monday night, then I'm off to Topeka for the Turf Conference. I'll be immersed in the joys of turf on Tuesday and Wednesday. Then I'll be in Emporia Thursday morning for a Grape/Wine Industry listening tour. Thursday is (as always) Master Gardener training. Friday morning at 7 a.m. is our monthly hort advisory group meeting, and then MG advisory board meeting. Somewhere in there I have to fit in at least one other meeting. Ugh.
I'm planning to start a new "feature" based on a book Steven found in his Grandmother's house when they were cleaning it out last year. We'll see if I get around to posting anything from it this week.
If I don't show up before, have a Happy Thanksgiving!
I'm planning to start a new "feature" based on a book Steven found in his Grandmother's house when they were cleaning it out last year. We'll see if I get around to posting anything from it this week.
If I don't show up before, have a Happy Thanksgiving!
Sunday Sandwich
Yes, you guessed correctly. We are nowhere near done with all the ham sandwiches that the world...or at least this sandwich book...could conceive.
Ham Fingers
Run lean ham through the meat chopper, season with salt and pepper, and moisten with a little salad dressing. Place the ham between slices of thinly cut and lightly buttered bread. Cut in shape of lady fingers and garnish with a sprig of watercress.
Ham and Egg Sandwich
Chop cold boiled ham and hard-boiled eggs fine, season with pepper and salt, and a dash of mayonnaise dressing. Place the mixture between thin slices of lightly buttered brown bread. Garnish with a small pickle.
Ham Fingers
Run lean ham through the meat chopper, season with salt and pepper, and moisten with a little salad dressing. Place the ham between slices of thinly cut and lightly buttered bread. Cut in shape of lady fingers and garnish with a sprig of watercress.
Ham and Egg Sandwich
Chop cold boiled ham and hard-boiled eggs fine, season with pepper and salt, and a dash of mayonnaise dressing. Place the mixture between thin slices of lightly buttered brown bread. Garnish with a small pickle.
Sunday, November 9, 2008
Sunday Sandwich
And once again, we bring you the Ham Sandwich-a-thon! This week, we have moved from cold ham, to hot ham!
Hot Ham Sandwich
Spread thin slices of white bread with chopped cold boiled ham, over same spread a little mustard, and cover with another slice. Beat an egg and add one-half cup of milk, and in this mixture dip the sandwiches. Garnish with parsley and a pickle.
(Well, the title said "hot ham." Apparently that is a misnomer in this case. I'm confused. Ahh...perhaps after dipping the sandwich in the egg and milk, they should be fried in some manner? Like a cross between French Toast and Grilled Ham and Cheese?)
Hot Ham Sandwich No. 2
Spread finely minced boiled ham on thin slices of lightly buttered bread. Put the sandwiches together and cut into triangles. Beat two eggs light, add a cup of milk and a pinch of salt. Dip the sandwiches in the egg and milk and fry brown on a hot buttered griddle. Garnish with a slice of broiled tomato and serve at once.
(Yep, that confirms my frying hypothesis, or so it would seem!)
Hot Ham Sandwich
Spread thin slices of white bread with chopped cold boiled ham, over same spread a little mustard, and cover with another slice. Beat an egg and add one-half cup of milk, and in this mixture dip the sandwiches. Garnish with parsley and a pickle.
(Well, the title said "hot ham." Apparently that is a misnomer in this case. I'm confused. Ahh...perhaps after dipping the sandwich in the egg and milk, they should be fried in some manner? Like a cross between French Toast and Grilled Ham and Cheese?)
Hot Ham Sandwich No. 2
Spread finely minced boiled ham on thin slices of lightly buttered bread. Put the sandwiches together and cut into triangles. Beat two eggs light, add a cup of milk and a pinch of salt. Dip the sandwiches in the egg and milk and fry brown on a hot buttered griddle. Garnish with a slice of broiled tomato and serve at once.
(Yep, that confirms my frying hypothesis, or so it would seem!)
Sunday, November 2, 2008
Sunday Sandwich
Continuing the Ham Sandwich-a-thon!
Ham Sandwich No. 3
Slice cold boiled ham thing; spread with French mustard, place between thin slices of rye bread. Garnish with a pickle.
Ham Sandwich No. 4
One pound of cold boiled ham run through fine knife or meat chopper, one-half cup strained lemon juice, mix with a little mayonnaise dressing, spread on thin slices of lightly buttered white bread, with a crisp lettuce leaf between.
I love recipes that are one long run-on sentence, especially when they hang clauses around that make so little sense.
Ham Sandwich No. 3
Slice cold boiled ham thing; spread with French mustard, place between thin slices of rye bread. Garnish with a pickle.
Ham Sandwich No. 4
One pound of cold boiled ham run through fine knife or meat chopper, one-half cup strained lemon juice, mix with a little mayonnaise dressing, spread on thin slices of lightly buttered white bread, with a crisp lettuce leaf between.
I love recipes that are one long run-on sentence, especially when they hang clauses around that make so little sense.