-=> Quoting Dale Shipp to Jim Weller <=-

 DS> Maryland is sort of a strange beast when it comes to alcohol.

Everywhere is, as various temperance groups and others lobbyists
with agendas apply pressure to governments. As you might be able to
guess I am rather libertarian in this regard although quite statist
in others (e.g. food labelling and meat inspection).

 DS> And now for something different.  I've not seen this sort of sandwich
 DS> before and wonder how the mix of ham, orange, pimento and swiss would
 DS> turn out.  Interesting enough to give it a try.
 DS> Title: Florida Toast [open-Faced Sandwich]

I am skeptical about the orange part but I do use lemon and lime
juice and zest with meats and lots of people combine ham and
pineapple in various ways so it's a "maybe".

 DS> cranberry sauce

Yep, cranberry sauce is great with pork as well as poultry. Which
reminds me cherry and orange sauces go great with duck. And fruit
generally goes nicely with many cheeses (thinking about my Brie and
apricot jam open face sandwiches).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cranberry Orange Ham Steaks
 Categories: Canadian, Ham, Grill, Fruit
      Yield: 6 Servings
 
    1/4 c  Frozen Cranberry Cocktail
           -concentrate, thawed
      1 ts Dijon mustard
      6    Ham steaks
      1 ts Grated orange rind
 
  In small bowl, combine cranberry concentrate, orange rind and
  mustard; set aside.
  
  Place ham steaks (cut from a pre-cut ham) on a greased grill over
  medium-high heat; cover and cook, turning once, for about 10
  minutes or until heated through. Brush both sides with glaze; cook
  for 1 minute more, turning once.

  Note: Ham steaks cost more per pound than a small smoked ham. Buy
  one of these, then cut it up into 1/2 inch thick steaks. Use the
  leftover ham for sandwiches, salads and casseroles.

  Canadian Living Magazine

MMMMM

Cheers

Jim


... Drinking screwdrivers for 3 days straight is not a juice cleanse!

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