-=> Quoting Dave Drum to Sean Dennis <=-

 DD> Title: Unyeasted Dutch Rye Bread
 DD> 4 c  Rye meal; (coarsely cracked
 DD> - rye, which contains some flour
 DD> 1 c  Cracked wheat

I love that stuff but have not made my own (yet). I should. The best
kinds have whole rye kernels as well as meal and flour. Some heavy
rye I buy also has some buckwheat in it.

I might like this if it was made with WAY less sugar.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Orange Bourbon Ham
 Categories: Ham, Alcohol, Fruit
      Yield: 16 Servings
 
     12 lb Smoked cooked ham
    1/2 c  Orange juice
    1/2 c  Bourbon
      2 c  Brown sugar (packed)
      1 tb Dry mustard
 
  If ham has rind, place on rack in roasting pan. If ham has no
  rind, wrap with foil and place on rack in roasting pan. Bake at
  325 degrees until meat thermometer registers between 130 and 140
  degrees, about 2 hours. Remove from oven. If ham has rind, when
  cool enough to handle, cut away rind, leaving 1/4-inch layer of
  fat. Increase oven temperature to 450 degrees. Combine orange
  juice and bourbon in small skillet. Ignite carefully with long
  match to burn off alcohol. Reduce over high heat to 3/4 cup. Mix
  1/4 cup of orange juice-bourbon mixture with brown sugar and dry
  mustard to form paste. Brush ham with remaining 1/2 cup liquid.
  Pat brown-sugar mixture on just on top ham. Bake at 450 degrees
  until sugar has melted and begun to glisten, about 15 minutes.
  Remove from oven and let cool 15 minutes before slicing.
  
  Recipe adapted from "American Cooking" (Time Inc., 1968)
  Recipe Source: Los Angeles Times - 03-31-1999
  Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
 
MMMMM




Cheers

Jim


... The inventor of Twizzlers has obviously never tasted a strawberry.

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