Recipes Included On This Page Glazed Ham Steak with Papaya Salsa Greek-Style Cannellini and Vegetables Grilled Drumsticks Berbere Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Glazed Ham Steak with Papaya Salsa Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Pork Fruit Ham Sauces Volume 2-6 June '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb Reduced-sodium boneless ham Steak PAPAYA SALSA 1/2 can Orange juice 1 medium Papaya -- peeled and chopped 1/4 cup Red onion -- chopped 1/4 teaspoon Salt 1/8 teaspoon Ground red pepper 1/4 cup Pineapple preserves* 1 tablespoon Fresh lime juice 1 teaspoon Dijon mustard Make Papaya Salsa: Combine ingredients in a small bowl; set aside. Heat grill pan or large nonstick skillet. Combine preserves, lime juice and mustard in a small bowl; brush over both sides of steak. Grill ham over medium-high heat until browned, about 3 minutes per side. Cut ham steak into serving pieces. Serve with papaya salsa and a mixed green salad, if desired. Per serving: 225 calories, 4 g fat, 54 mg cholesterol, 28 g carbohydrates, 21 g protein, 1 g fiber Source: Journal Magazine. *Judi's Note: If you have difficulty locating pineapple preserves in your local stores, you can go to: http://www.south-seas.com/preserves/preserves.html and find it. Shared on FareShare 6-99 and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Greek-Style Cannellini and Vegetables Recipe By : Moosewood Restaurant Cooks at Home Serving Size : 4 Preparation Time :0:00 Categories : Beans/Legumes Carrots Main Dishes Onions Pasta/Noodles Peppers Vegetarian Volume 2-6 June '99 Zucchini Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 quarts water 2 cloves garlic -- minced 1 onion -- chopped 3 tablespoons olive oil 2 carrots -- diced (2 to 3) 1 red or green bell pepper -- chopped 1 cup orzo 1 zucchini -- diced 1 tablespoon fresh minced mint (1 tsp dried) 1 tablespoon fresh minced dill (1 tsp dried) 1/2 teaspoon fresh marjoram (sprinkling of dried) 5 artichoke hearts (14 oz can) -- drained and chopped 2 cups cannellini beans (15 oz can) -- rinsed & drained 1 14.5 oz can Italian-style stewed tomatoes salt & freshly ground pepper to taste red wine vinegar Bring the water to a boil in a large covered pot. While the water heats, saute the garlic and onions in 2 tablespoons of the oil in a large skillet on medium-high heat. Add carrots and bell pepper. When the water boils, add the orzo, return to a boil, and simmer for about 10 minutes, until al dente. Dice the zucchini and stir it into the skillet of vegetables. Add the mint, dill, and marjoram. Add the artichoke hearts and gently stir the beans and the stewed tomatoes. Simmer for several minutes, stirring occasionally. When the pasta is al dente, drain and stir in the remaining tablespoon of oil. When the beans and vegetables are hot, add the orzo. Season with alt & pepper to taste. Serve with red wine vinegar. Posted on FareShare 6-99 by Lyn Hillman <lynhillman@mindspring.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilled Drumsticks Berbere Recipe By : Adapted from Thrill of the Grill by Schlesinger and Willou Serving Size : 4 Preparation Time :0:00 Categories : Chicken Grill/Outdoor Cooking Main Dishes Volume 2-6 June '99 Wine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon powdered ginger 1 tablespoon red pepper flakes 1 teaspoon ground cardamom 2 teaspoons ground coriander 1 tablespoon star anise -- crushed 1 teaspoon turmeric 1 tablespoon dry mustard 1 teaspoon nutmeg 1 teaspoon cinnamon 1 teaspoon allspice 2 tablespoons cayenne 1 tablespoon fresh ground black pepper 2 tablespoons salt 1/2 cup paprika 1/2 cup dry red wine 4 tablespoons peanut oil 1/4 cup fresh orange juice 8 chicken drumsticks Combine all the dry spices in a bowl and mix well. In a large saute pan, cook the combined spices over medium heat for 2-3 minutes until heated. Add the red wine to the spice mixture and cook another 2-3 minutes, stirring well until a paste is formed. Remove from the heat and allow to cool slightly, then add the peanut oil and the orange juice. Mix well. Rub the drumsticks with the paste and allow them to stand in the fridge for about 2 hours, then grill them for 10-12 minutes, rolling them around to ensure even cooking and browning. Serve when done. Makes 4 servings. This is adapted from Thrill of the Grill by Schlesinger and Willoughby. I found these on the PVC web site, called On-line Kitchen. Posted on FareShare 6-99 by <GrassRats@aol.com> - - - - - - - - - - - - - - - - - -