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----- Original Message -----
From: Stan
To: phaedrus@hungrybrowser.com
Sent: Friday, March 28, 2008 5:25 AM
Subject: Baking a canned ham in the can
I've been looking for instructions for baking a canned ham in the can. It has been a long time
since I've done it and my memory "ain't" what it used to be. I remember something about using an
old beer can opener and putting holes around the top edge and pouring in beer but for how long to
bake and what ever else was involved I can't remember. I was hoping you might be able to help me.
Thank you in advance.
Stan
Hello Stan,
See below. I only found one that called for beer, but you could use beer instead of pepsi or barbecue
sauce or whatever else these recipes call for.
Phaed
Canned Ham In The Can
1 canned ham (any size)
Remove key from can. Punch holes in can with can opener. Put in 350 degree oven for 30 minutes.
Remove from oven and pour off liquid. Pour in barbecue sauce, sweet and sour sauce, etc. Return
to 325 degree oven for 20 minutes per pound. Remove from oven and open can with key. Slice and
serve
--------------------------
Baked Canned Ham
1 (4 lb.) hostess ham
Pepsi-Cola
Puncture top of can with butcher knife. Place in shallow baking pan. Bake in a 300 degree oven for
30 minutes. Take ham out of oven and pour in Pepsi-Cola through punctured holes. Bake for 1 hour.
Ham will be extremely tender.
-----------------------------
Ham Grill Bake
1 (5 lb.) canned ham
With beer can opener make a hole on top side at each end of can and put on a grill for 15 minutes to
melt gelatin into liquid. Pour liquid out when melted.
Make holes every 2 inches around top of can and pour the following barbecue sauce into holes and cook
on grill for 1 1/2 hours: 1/2 c. maple syrup 4 oz. (1/2 c.) beer 3 tsp. chili powder 1 tsp. celery
--------------------------------
Canned Ham in the Can
This may be in a ham shaped can or may be a "Hostess Ham" in a cylindrical can.
Using a "church key" (an old fashioned beer can piercer) pierce the top of the can at intervals of
2 inches.
Bake at 325°F/160°C for 1/2 hour, then drain the can through the holes.
Back fill the can through the holes with your chosen potion (generally Coca-Cola, BBQ sauce, sweet
& sour sauce, or fruit juice). Bake at 325°F/160°C for 20 minutes per pound.
Open the can with a can opener and remove the ham. If a cylindrical ham doesn't want to come out,
open both ends and push it out.
Let rest for 15 minutes, slice and serve
----- Original Message -----
From: Betty
To: phaedrus
Sent: Thursday, March 27, 2008 4:25 PM
Subject: sauerkraut
What is the best signs of the moon to make sauerkraut?
Please let me know. I know making pickle corn the signs have to be in the heart or head.
Thnak you os much
Betty
Hi Betty,
Best I can find, it's not exactly what zodiac sign the moon is in, it's whether it's waxing, full, waning,
or new. What I found said:
"The moon sign had to be right - going down, or waning. Otherwise the kraut would swell and run
over."
There are planting by the moon guides (Llewelyn) that you can buy, and there's always "The Farmer's
Almanac".
Phaed
A readers sends this:
Phaed,
Someone asked when to make kraut by the moon.....
A very old farmer gentleman, Mr. Phillips in his 90's , who's mind was sharp as a tack, back
in the 1970's told me to use Dutch Flat Cabbage and make my kraut in the Dark of the Moon.....
I did this for years and it was the best kraut I had ever eaten...Hope this helps.
My mother always said : to plant green beans in the sign of "the twins, " and you will get a
double crop....and this always worked for me .
Ruby
----- Original Message -----
From: Marge
To: phaedrus
Sent: Sunday, March 30, 2008 9:35 AM
Subject: garletta
> Hi , I;ve for quite some time been searching for a polish recipe for
> quite some time . I do hope you can help me out . It's called garletta ,
> it's similar to headcheese . I'll keep my fingers crossed in hopes that
> you can help me .
>Thanks
>Marge !
>
>
Hi Marge,
See below for two recipes.
Phaed
Polish Garaleta Headcheese
Ingredients:
2 whole pork hocks cut in half, (four pieces)
2 pigs feet
cold water
2 bay leaves
1 whole onion peeled
2 garlic cloves, salt pepper, dash cayenne, or 1 tsp paprika
2 carrots sliced
2 stalks celery sliced
Chopped red pepper (optional)
1 tin sliced mushrooms drained (optional)
Preparation:
Rinse off fresh pork in cold water.
Put in soup pot or 5 qt. dutch oven
Cover the pork with cold water plus 1 inch
Bring to boil
Skim then simmer.
Add onion bay leaves, salt, pepper and garlic.
Cook this until the meat falls off the bones. About 4 hours.
Remove the meat from broth and put into a deep dish and let it cool.
Strain the broth through a fine sieve into another pot.
Then add your sliced carrots, celery, red pepper and mushrooms. Cook (simmer
covered) for at least one hour (floating vegetables should sink).
Chop up the meat from the pork hocks which will be cool by now. Add to broth
(I use only the meat no fat or gristle).
Then pour this into probably a couple of glass loaf pans you will have to
guesstimate (that's The Polish Way)
I usually get one large glass loaf pan. Let it cool (fat will rise to the
top).
When cold, cover with plastic wrap and refrigerate.
Eat the next day with vinegar if desired.
-------------------------------------------
Garaleta
Wash 1 1/2 lbs of split pigs feet and place in pot with 10 cups of hot
water. Simmer on low, skimming off scum. Add 1 lb lean pork and cook about
another 2 hrs. Add 1 Bay leaf, 6 peppercorns, 3 grains allspice, and 1
teaspoon of salt. Cook 1 more hr. Meat should fall off bone. Strain. Add 1
teaspoon vinegar to stock and 2 cloves of crushed garlic, salt and pepper to
taste. Remove meat from bone and dice.
Put meat in rectangular pan, and cover with cooled stock. Refrigerate over
night.
Scrape off congealed fat from top. Turn out on platter and server with
vinegar or lemon juice, maybe even horseradish.
----- Original Message -----
From: "Cindi"
To: "Uncle Phaedrus"
Sent: Sunday, March 30, 2008 12:37 PM
Subject: Chinese dragon question
> Dear Unc:
>
> I recently purchased a piece of jade at a jewelry show. It is a
> Chinese "half dragon half horse", and it is supposed to "eat evil" and
> keep evil spirits away. The lady who sold it to me was knowledgeable
> about it, but I did not "get" the name she was saying that represents
> this beast. I have searched the internet but have come up with
> nothing. Can you find the name of this mythical Chinese half dragon
> half horse. Thanks.
>
> Cindi
Hi Cindi,
It appears to be called "Long Ma". Here's what I found:
The Long Ma (the dragon-horse) is similar to the Qilin, which is giraffe-like. See:
Qilin
Photo of a statue in a Chinese park of Da Yu with the Long Ma:
Da Yu
It was a dragon-horse which brought the Eight Diagrams to Fu Hsi in 2852 B.C.
The Chinese character for long ma are just the characters for dragon and horse. See:
China History
The common idiom "long ma jing shen," or "spirit of a dragon-horse," exhorts one to take on the
energy and vitality that these two animals represent. The Chinese have two famous proverbs about
horses:
'Long Ma Jing Shen' (the spirit of the dragon & horse, being strong and alert) and 'Ma Dao Cheng
Gong'(quick to success with a horse's speed).
"I found one story that a Long Ma / Dragon Horse (who looks like a scaled horse or Qilin)rose out
of the Yellow river. Long Ma gave the Great Yu the He Tu / River Plan the He Tu was part of the
Nine Divisions of Hongfan part of the Book Or Writings. The plan or map showed how to subdue the
waters and tame the river. (This is where the Fengshui comes in)"
Phaed
From: "Karen"
To: phaedrus
Subject: Woolworth's Banana Roll
Date: Sunday, March 30, 2008 12:49 PM
I found this recipe on the Taste of Home Website:
Taste of Home
Karen
RE: Woolworths - recall days of five-and-dimes - Recipes and more!
Banana Roll
serves 12
One 8-inch round cake layer may be made with this batter. Prepare as directed below. Bake in a
350-degree oven for about 30 minutes.
1 cup sifted cake flour
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/8 teaspoon salt
1/2 cup (1 large) mashed ripe banana
1 tablespoon sour cream
1 teaspoon finely grated lemon zest
5 1/2 tablespoons unsalted butter, room temperature
1/2 cup sugar
1 large egg, room temperature
Adjust rack to lower third of oven and preheat oven to 375 degrees. Lightly grease a small area in
the center of the baking sheet with solid shortening. Line a 12 x 15-1/2 x 1/2-inch baking pan with
foil, leaving a 2-inch overhang at each short end (the dab of shortening holds the foil in place).
Grease and flour the foil. Sift the flour, baking soda, baking powder, and salt. Combine the mashed
banana, sour cream and lemon zest in a small bowl.
Using an electric mixer, cream the butter until it is smooth and lighter in color. Add the sugar and
scrape the mixture clinging to the sides into the center of the bowl. Continue to cream until the mixture
is light and fluffy. Add the egg and continue to beat until the mixture is quite fluffy. Add half of the
flour mixture until blended. Then add the banana mixture, blending well. Add the remaining flour mixture,
blending until smooth.
Scoop the thick batter onto five different areas over two-thirds of the prepared baking sheet. With a
metal spatula, spread and coax the batter to cover the two-third of the sheet. Now extend it to the
rest of the sheet in as even a layer as possible. Bake for 8 to 10 minutes, or until the cake is light
golden brown, the sides are beginning to contract from the metal, and the cake springs back when lightly
touched in the center.
Remove the pan from the oven. Using a thinbladed knife, gently release any portion of the cake sticking
to the long sides of the pan. Pull up on the foil overhangs, one at a time, to release the foil from the
pan's edges. Lifting up on the flaps, transfer it to a large rack to cool. Place a sheet of foil over
the cake, and manipulate the foil in a tent fashion. Cool for 30 minutes, then proceed to assemble the
roll. Spread the cream evenly over the cake with a rubber spatula, up to 1-inch before reaching the long
end farthest from you. (The cake will be rolled lengthwise. Some of the filling will move to that end as
you roll.)
Begin rolling by flipping the edge of cake nearest you over onto itself. Then, with the aid of the foil
that extends on either side of the cake, roll the cake lengthwise until you reach the other end. With
your hands, wrap some of the foil around the roll to assist you in rounding the shape as you work toward
the other end of the cake.
Cut each end of the roll on the diagonal for eye appeal, and sprinkle a light coating of powdered sugar
over it. Lift it onto a serving plate with a long, wide spatula or a baking sheet without sides.
Filling: Combine 3/4 cup heavy cream, 2 tablespoons sour cream, 1 tablespoon sugar and 1 teaspoon
vanilla in a 1 1/2-quart mixing bowl, and whip them until it is soft, shiny, and smooth, but stiffer
than for most desserts.
More Woolworth's Recipes
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