The Goderich Signal-Star, 1969-04-03, Page 12U.XU, R1 U"
BROADLOOM
fOR YQ.UR1IVINQ ROOM
IF YOU ORDER l#FORE
1ST"
Pineapple -GI
Ham
� azed
Special Recipe,
' Ham a la King is an old
stand-by, yet it never seems to
lose its appeal. In fact, this
recipe is so special that you will
enjoy serving it to guests.
•
Spring arrives on Easter for
many people no matter what the
calendar says so here is a
pineapple -glazed ham that will
bring springtime to your Easter
meal.
BAKED PINEAPPLE -GLAZED
HAM
8 to 10 pound . fully -cooked
ham, bone -in or boneless
1 cup thick pineapple preserves
1/4 cup liquid honey
1/4 cup orange juice
1,2 teaspoon grated orange rind
'/a teaspoon ginger
1pq teaspoon salt
1/3 cup fine dry bread crumbs
2 tablespoons sugar
Preheat oven to 325 degrees.
Place ham, fat side up, on
rack in shallow baking pan.
Bake, uncovered, for 12 to 15
minutes per pound -or to an
internal temperature of 130
degrees.
' For the glaze.,_- .eombine,
preserves, honey, juice, rind,
ginger and salt in saucepan; mix,
heat and simmer 1 minute. Mix
J.Oenomme iI
FLO WE R.,
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FILM DEVELOPING
crumbs and sugar.
Twenty minutes before end
of baking time, take ham from
oven and drain off drippings.
Increaser oven temperature to
400 degrees. Trim off any rind
and score, if desired. Brush fat
surface with 12 of glaze; sprinkle
with 1._ of crumb mixture.
Return ham to 400 degree oven
and bake 10 minutes, then
spoon remaining glaze over ham,
and sprinkle with' remaining
crumbs. Finish browning. Place
ham -on platter and garnish.
HAM A LA KING
1/3 cup butter or margarine
1/3 cup green pepper, cut in thin
strips
1 cup fresh mushrooms, sliced;
OR, 1 (41 ounce} can sliced
musbrootns, drained'
5 tablespoons flour
12 teaspoon salt
1/8 teaspoon pepper
2 cups milk i
12 cup cream
112 cups cubed cooked ham
14 cup pimiento, cut in thin
strips
2 -hard conked _gas, sliced
Sherry, if desired
Melt butter or margarine in
top.of 'double boiler, over direct
heat. Add green pepper and
sliced mushrooms; saute until
tender. Then carefully blend in
flour, salt 'and pepper. Remove
from heat and slowly stir in milk
and cream. Then cook and stir,
over moderate heat, until
mixture boils and is thickened.
Place over boiling water and
add ham and pimiento. Allo\\
ham to heat through, then fold
in sliced eggs and sherry to taste.
Serve in hot patty shells or over
hot buttered' biscuits, toast or
fluffy rice.. Makes about 6
servings.
Students and Staff of
G.b.CI.
, Presents
`IN DAYS
CAMELOT"
'Day -After : Easter Meals
After the Easter dinner do
you \k onder \\ hal to do \\ ith the
remains of the meal? !fere lire
two day -after ideas from the
•Food ('ouuci1 t)Iltal'llf
Department of ..\griculture and
Food.
HAM -KRAUT BAKE
2 apples
1 .can (28 0/) sauerkraut
2 cups diced baked ham
.1.. cup firmly packed b:'o•\vn
Sugar
14 tsp. cinnamon
Pare apples: quarter. Core.
and slice thin.
[)rain liquid from sauerkraut.
ylix sauerkraut \\ it h ham, half of
the sliced apple, and 2 tbsp. of
the brown sugar in a large bowl:
spoon into a- -buttered ti -cup
baking dish.
:arrange remaining apple
slices, &nerlapping, on top. Mix
cinnamon \1 ith remaining 2 tbsp.
brown sugar: sprinkle over
apples: co\er.
Bake in moderate oven (350
or until -bubbly
deg.) 1 hour.
hot.
Series sig.
PEACHY TURKEY SALAD •
1 cup canned freestonepeae ps
2 cups cubed cooked turkey
2 tbsp. '-iced green pepper
1 cup shredded lettuce
1 cup coarsely chopped toasted
almonds, cashews or peanuts •
salad dressing to moisten Cut
peaches in cubes. Ada turkey,
green pepper and nuts.
Add sufficient salad. dressing
tor kllayonnaise) to moisten, and
•toss lightly together, taking care
not to mash the fruit.
.1•djust seasoning ' to taste,
adding a little salt or bit of curry
po\\ der if desired. Chill, if,
possible, for • 20 minutes or"'
longer.
Just before serving, to with
the shredded lettuce. Serve at
once. f ields four -servings-as- a-
lnain salad or six servings if
a(k•onfpanied by potato or
cabbage salad.
TIPS ON TURKEY
Neer try to freeze an
uncooked stuffed turkey. Never
freeze a roasted home -stuffed
turkey Stufting should
ALWAYS be
removed
first,
/caution food specialists at
Macdonald Institute, University
of Guelph. By following this
advice, you can help make sure
your Christmas is a happy on6,
with no cases of food poisoning
to mar it.
* * *
How long can' you keep
turkey leftovers in „ the
refrigerator? The Food and
Nutrition Department of
Macdonald • Institute, University
of Guelph, `suggests that you use
the stuffing within two days,
and the turkey and gravies
within three days after cooking.
Both the uncooked and cooked
stuffing spoil quickly if left
warm for very long. Therefore
when reheating stuffing for table
service, heat only as much a -
you need, and leave the rest . in
the refrigerator.
* * •
.i,
Here's an idea for using up
leftover turkey. Use a can of
condensed tomato soup as the
basis for a tomato sauce, add
bits of turkey, and any cooked
vegetables, and flavour with
gravy or$;,seasonings to' ;taste.
Serve piping hot on toasted buns
for lunch or as a late -evening
shabk.
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