SC - What the new members don't know about-OOP-OT

[geneviamoas@juno.com]

Don't forget the Red-Eye Gravey - Gen

On Sat, 12 Sep 1998 22:31:29 -0500 maddie teller-kook <meadhbh at io.com>
writes:
>Also good on beaten biscuits... yum.
>
>Meadhbh
>(who fondly remembers beaten biscuits and country ham when she lived 
>in
>Kentucky)
>
>Sharon Gordon wrote:
>
>> Many people also soak the ham in several changes of water, before 
>they
>> even start cooking it.  Smithfields' are very salty.  Also this ham 
>tastes
>> best in very thin slices--no thicker than thin sliced bacon.
>>
>> If you have some left over for modern purposes try:
>> 1) Triple decker turkey and smithfield ham sandwich with
>>    lettuce and tomato and mayo.
>> 2) Using scrappy pieces and fat to make hamspread in the blendar
>>    or food processor.
>> 3) Making hambone soup with vegetables.  Including lima beans
>>    and potatoes as some of your vegetables is especially good.
>> 4) Ham biscuits
>>
>> For more medieval purposes, it would be good where spicy ham
>> or prosciutto type meats are used.
>>
>> Sharon
>> gordonse at one.net
>>
>> 
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>> 
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