Ham Baked in Beer

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Ham Baked in Beer
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Ingredients
  1. 5 lb. ham 2.5 kg.
  2. 1 – 10 oz. can gingerale or 7-up 280 mL
  3. whole cloves
  4. 1 cup molasses 250 mL
  5. 2 tsp. dry mustard 10 mL
  6. 1 tsp. pepper 5 mL
  7. 1 cup beer 250 mL
Instructions
  1. Remove skin from ham and score fat diagonally into diamond design. Soak ham in gingerale for at least two hours to remove excess salt. Drain. Stud the top of ham with cloves. Place ham in the middle of a large piece of foil in a shallow roasting pan. Mix the molasses, mustard, pepper, and beer together and pour over ham. Cover completely with foil so juices don’t escape. Bake at 400F (200C) for 20 minutes per pound (40 minutes per kg). Delicious!
The Best of Bridge http://www.bestofbridge.com/
Probably nothing in the world rouses more false hope that the first four hours of a diet.

Honey Mustard Chicken

Yummy – and SO easy! Makes lots of good sauce

Honey Mustard Chicken
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Ingredients
  1. 3 Lbs. chicken pieces
  2. 1/2 cup liquid honey
  3. 1/4 cup butter, melted
  4. 1/4 cup Dijon mustard
  5. 2-4 tsp. curry powder
  6. pinch cayenne pepper
Instructions
  1. Place chicken in single layer in large ovenproof dish. combine remaining ingredients and pour over chicken. Bake, uncovered at 350 F. for 20 minutes, basting once. Turn pieces over, baste again and bake another 20 minutes or until pieces are no longer pink inside.
  2. Book Reference – The Best of the Best – Vol. 1 (Page: 197), Aces (Page: 113)
  3. Why is the person who snores always the first to fall asleep?
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Instructions
  1. Place chicken in single layer in large ovenproof dish. combine remaining ingredients and pour over chicken. Bake, uncovered at 350 F. for 20 minutes, basting once. Turn pieces over, baste again and bake another 20 minutes or until pieces are no longer pink inside.
The Best of Bridge http://www.bestofbridge.com/
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Beef and Burgundy Casserole

Beef and Burgundy Casserole
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Ingredients
  1. 3 lbs. lean chuck or round steak cut in 2″ cubes
  2. 2 Tbsp. butter
  3. 2 Tbsp. bacon fat
  4. 3 Tbsp. flour
  5. pepper and salt to taste
  6. 1/2 – 1 tsp. dried basil or 1 Tbsp. fresh
  7. 1/2 – 1 tsp. dried oregano or 1 Tbsp. fresh
  8. 1 clove garlic, minced
  9. 1 2/3 cups water
  10. 1 lb. tiny white onions, parboiled and peeled
  11. 1 lb. sliced mushrooms, sauteed (optional)
  12. 2 lb. baby carrots
  13. 1 cup burgundy or other dry red wine
  14. 2 Tbsp. butter
  15. 1 Tbsp. sugar
  16. 3/4 cup Madeira wine or sherry
  17. 1/4 cup brandy
Instructions
  1. Heat butter and bacon fat in a large heavy skillet and brown beef. Place in large casserole. Add to skillet: bacon fat, flour, salt and pepper, basil, oregano and garlic. Stir until flour begins to brown. Slowly add water and stir until thickened. Add burgundy and stir until sauce is smooth. Pour over meat, cover and bake at 300 F. for 3 hours.
  2. In a skillet, melt butter and stir in sugar. Add carrots and onions and stir frequently until slightly browned. Add to casserole with sauteed mushrooms and Madeira. Cover and cook at 300 F. for 30 minutes. Stir in brandy just before serving. Serve with crusty rolls to 8 delighted guests.
  3. Enjoy! (Page: 112)
Instructions
  1. Heat butter and bacon fat in a large heavy skillet and brown beef. Place in large casserole. Add to skillet: bacon fat, flour, salt and pepper, basil, oregano and garlic. Stir until flour begins to brown. Slowly add water and stir until thickened. Add burgundy and stir until sauce is smooth. Pour over meat, cover and bake at 300 F. for 3 hours.
  2. In a skillet, melt butter and stir in sugar. Add carrots and onions and stir frequently until slightly browned. Add to casserole with sauteed mushrooms and Madeira. Cover and cook at 300 F. for 30 minutes. Stir in brandy just before serving. Serve with crusty rolls to 8 delighted guests.
Notes
  1. Enjoy! (Page: 112)
The Best of Bridge http://www.bestofbridge.com/
An elegant stew for a January event. For maximum flavor,be sure to make at least a day in advance.
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