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Thread: Remains of my Cook's Ham

  1. #1
    Christine Dabney Guest

    Default Remains of my Cook's Ham

    Hiya folks,

    Well..last week, I got one of those Cook's hams... I blame Damsel for
    giving me the idea.. And I blame her cause I used the LA Times
    glaze. Man, that stuff is good!

    I thought I had taken pics of it when I baked it, but guess I was
    doing the old space cadet thang, and blanked out.

    And, I thought I had taken pics of the Cubanos I made from the ham and
    the leftover pork roast that I fixed. Again, no go.

    However.....

    I made the old classic, Senate Bean soup out of the remains this past
    Monday. I have been feeling a bit poorly, and soup seemed like it
    would hit the spot.

    The finished soup:
    http://i44.tinypic.com/2vdfvw4.jpg

    Made buttermilk cornbread (with custard under the crust) to accompany:
    http://i39.tinypic.com/2cf2v5w.jpg

    More pics and the recipe for the soup on my blog.

    Christine
    --
    http://nightstirrings.blogspot.com

  2. #2
    Wayne Boatwright Guest

    Default Re: Remains of my Cook's Ham

    On Wed 15 Apr 2009 02:11:09p, Christine Dabney told us...

    > Hiya folks,
    >
    > Well..last week, I got one of those Cook's hams... I blame Damsel for
    > giving me the idea.. And I blame her cause I used the LA Times
    > glaze. Man, that stuff is good!
    >
    > I thought I had taken pics of it when I baked it, but guess I was
    > doing the old space cadet thang, and blanked out.
    >
    > And, I thought I had taken pics of the Cubanos I made from the ham and
    > the leftover pork roast that I fixed. Again, no go.
    >
    > However.....
    >
    > I made the old classic, Senate Bean soup out of the remains this past
    > Monday. I have been feeling a bit poorly, and soup seemed like it
    > would hit the spot.
    >
    > The finished soup:
    > http://i44.tinypic.com/2vdfvw4.jpg
    >
    > Made buttermilk cornbread (with custard under the crust) to accompany:
    > http://i39.tinypic.com/2cf2v5w.jpg


    Christine, you know I always make southern buttermilk cornbread, but I'm
    not familiar with a version that has custard under the crust. How is that
    done?

    > More pics and the recipe for the soup on my blog.
    >
    > Christine




    --
    Wayne Boatwright
    ------------------------------------------------------------------------
    Happiness is a bowl of cherries and a book of poetry under a shade
    tree. ~Astrid Alauda




  3. #3
    Christine Dabney Guest

    Default Re: Remains of my Cook's Ham

    On Wed, 15 Apr 2009 21:43:49 GMT, Wayne Boatwright
    <[email protected]> wrote:


    >Christine, you know I always make southern buttermilk cornbread, but I'm
    >not familiar with a version that has custard under the crust. How is that
    >done?
    >
    >> More pics and the recipe for the soup on my blog.
    >>
    >> Christine


    Yes, and yours is a version without flour in it. This version has
    flour in the mix.

    To make the custard layer, the wet ingredients are mixed in with the
    dry ingredients and then the mixture is poured into the heated pan.
    Without disturbing it, another half cup of milk is poured into the
    center of the pan...into the cornbread mixture. Don't stir. Just let
    it bake as usual.

    Not sure how this would work with your version.

    Christine
    --
    http://nightstirrings.blogspot.com

  4. #4
    Goomba Guest

    Default Re: Remains of my Cook's Ham

    Christine Dabney wrote:

    > Made buttermilk cornbread (with custard under the crust) to accompany:
    > http://i39.tinypic.com/2cf2v5w.jpg
    >
    > More pics and the recipe for the soup on my blog.
    >
    > Christine


    What's the story on the cornbread with custard under the crust? I've
    never heard of that before?? I'm intrigued!
    Goomba

  5. #5
    Christine Dabney Guest

    Default Re: Remains of my Cook's Ham

    On Wed, 15 Apr 2009 18:00:16 -0400, Goomba <[email protected]>
    wrote:

    >Christine Dabney wrote:
    >
    >> Made buttermilk cornbread (with custard under the crust) to accompany:
    >> http://i39.tinypic.com/2cf2v5w.jpg
    >>
    >> More pics and the recipe for the soup on my blog.
    >>
    >> Christine

    >
    >What's the story on the cornbread with custard under the crust? I've
    >never heard of that before?? I'm intrigued!
    >Goomba


    It's a Marion Cunningham recipe. I will see if I can post the recipe.
    Christine
    --
    http://nightstirrings.blogspot.com

  6. #6
    Becca Guest

    Default Re: Remains of my Cook's Ham

    Christine Dabney wrote:
    > However.....
    >
    > I made the old classic, Senate Bean soup out of the remains this past
    > Monday. I have been feeling a bit poorly, and soup seemed like it
    > would hit the spot.
    >
    > The finished soup:
    > http://i44.tinypic.com/2vdfvw4.jpg
    >
    > Made buttermilk cornbread (with custard under the crust) to accompany:
    > http://i39.tinypic.com/2cf2v5w.jpg
    >
    > More pics and the recipe for the soup on my blog.
    >
    > Christine
    >



    The soup and the cornbread looks so good. :-P Now I'm getting hungry.


    Becca

  7. #7
    Wayne Boatwright Guest

    Default Re: Remains of my Cook's Ham

    On Wed 15 Apr 2009 02:47:16p, Christine Dabney told us...

    > On Wed, 15 Apr 2009 21:43:49 GMT, Wayne Boatwright
    > <[email protected]> wrote:
    >
    >
    >>Christine, you know I always make southern buttermilk cornbread, but I'm
    >>not familiar with a version that has custard under the crust. How is

    that
    >>done?
    >>
    >>> More pics and the recipe for the soup on my blog.
    >>>
    >>> Christine

    >
    > Yes, and yours is a version without flour in it. This version has
    > flour in the mix.


    Ah, okay.

    > To make the custard layer, the wet ingredients are mixed in with the
    > dry ingredients and then the mixture is poured into the heated pan.
    > Without disturbing it, another half cup of milk is poured into the
    > center of the pan...into the cornbread mixture. Don't stir. Just let
    > it bake as usual.
    >
    > Not sure how this would work with your version.


    Might be worth a try, or trying a different recipe for that purpose.

    Intriguing.

    --
    Wayne Boatwright
    ------------------------------------------------------------------------
    This is every cook's opinion ~no savory dish without an onion, but
    lest your kissing should be spoiled your onions must be fully
    boiled. ~Jonathan Swift




  8. #8
    Christine Dabney Guest

    Default Re: Remains of my Cook's Ham

    On Wed, 15 Apr 2009 22:48:31 GMT, Wayne Boatwright
    <[email protected]> wrote:


    >Might be worth a try, or trying a different recipe for that purpose.
    >
    >Intriguing.


    Okay, I am gonna edit my post on my blog, to include the recipe, since
    so many of you are asking about it. I don't think it is that
    uncommon, but I could be wrong.

    Mind you, this produces a finer textured cornbread than the type
    without flour. One of my old Kentucky friends said that this was the
    best cornbread he had ever tasted....

    Christine
    --
    http://nightstirrings.blogspot.com

  9. #9
    Christine Dabney Guest

    Default Re: Remains of my Cook's Ham

    On Wed, 15 Apr 2009 22:48:31 GMT, Wayne Boatwright
    <[email protected]> wrote:


    >Might be worth a try, or trying a different recipe for that purpose.
    >
    >Intriguing.


    Okay, for all of you, the recipe is now in the blog post.

    Christine
    --
    http://nightstirrings.blogspot.com

  10. #10
    koko Guest

    Default Re: Remains of my Cook's Ham

    On Wed, 15 Apr 2009 15:11:09 -0600, Christine Dabney
    <[email protected]> wrote:

    >Hiya folks,
    >
    >Well..last week, I got one of those Cook's hams... I blame Damsel for
    >giving me the idea.. And I blame her cause I used the LA Times
    >glaze. Man, that stuff is good!


    snippage

    >The finished soup:
    >http://i44.tinypic.com/2vdfvw4.jpg


    Man, that soup looks great. Love the sunlight in the shot.
    >
    >Made buttermilk cornbread (with custard under the crust) to accompany:
    >http://i39.tinypic.com/2cf2v5w.jpg
    >
    >More pics and the recipe for the soup on my blog.
    >
    >Christine


    koko
    --

    There is no love more sincere than the love of food
    George Bernard Shaw
    www.kokoscorner.typepad.com
    updated 04/15

  11. #11
    Christine Dabney Guest

    Default Re: Remains of my Cook's Ham

    On Wed, 15 Apr 2009 17:27:13 -0700, koko <[email protected]> wrote:


    >Man, that soup looks great. Love the sunlight in the shot.


    Thanks. I am a posting fool today on the blog. Catching up on all
    the posts I haven't made in a month.

    Just posted another one. This time it is the pork roast the Michael
    and Sheldon recommended, and the followup Cubanos.

    And before that, Delilahs!!!!

    Christine
    --
    http://nightstirrings.blogspot.com

  12. #12
    Wayne Boatwright Guest

    Default Re: Remains of my Cook's Ham

    On Wed 15 Apr 2009 03:50:50p, Christine Dabney told us...

    > On Wed, 15 Apr 2009 22:48:31 GMT, Wayne Boatwright
    > <[email protected]> wrote:
    >
    >
    >>Might be worth a try, or trying a different recipe for that purpose.
    >>
    >>Intriguing.

    >
    > Okay, I am gonna edit my post on my blog, to include the recipe, since
    > so many of you are asking about it. I don't think it is that
    > uncommon, but I could be wrong.
    >
    > Mind you, this produces a finer textured cornbread than the type
    > without flour. One of my old Kentucky friends said that this was the
    > best cornbread he had ever tasted....
    >
    > Christine


    Thanks, Christine. I'm going there!

    --
    Wayne Boatwright
    ------------------------------------------------------------------------
    In general, mankind, since the improvement in cookery, eats twice
    as much as nature requires. ~Benjamin Franklin




  13. #13
    Michael \Dog3\ Guest

    Default Re: Remains of my Cook's Ham

    Christine Dabney <[email protected]>
    news:[email protected]: in rec.food.cooking

    > Hiya folks,
    >
    > Well..last week, I got one of those Cook's hams... I blame Damsel for
    > giving me the idea.. And I blame her cause I used the LA Times
    > glaze. Man, that stuff is good!
    >
    > I thought I had taken pics of it when I baked it, but guess I was
    > doing the old space cadet thang, and blanked out.
    >
    > And, I thought I had taken pics of the Cubanos I made from the ham and
    > the leftover pork roast that I fixed. Again, no go.
    >
    > However.....
    >
    > I made the old classic, Senate Bean soup out of the remains this past
    > Monday. I have been feeling a bit poorly, and soup seemed like it
    > would hit the spot.
    >
    > The finished soup:
    > http://i44.tinypic.com/2vdfvw4.jpg
    >
    > Made buttermilk cornbread (with custard under the crust) to accompany:
    > http://i39.tinypic.com/2cf2v5w.jpg
    >
    > More pics and the recipe for the soup on my blog.


    I meant to tell you that those cubanos on your blog look really good.
    The soup looks good too. I have probably a 3lb. chunk of ham left over
    so I'm going to do some Senate Bean this weekend probably.

    Michael

    --
    You can find me at: - michael at lonergan dot us dot com

  14. #14
    Christine Dabney Guest

    Default Re: Remains of my Cook's Ham

    On 16 Apr 2009 00:41:32 GMT, "Michael \"Dog3\""
    <don'[email protected]> wrote:


    >I meant to tell you that those cubanos on your blog look really good.
    >The soup looks good too. I have probably a 3lb. chunk of ham left over
    >so I'm going to do some Senate Bean this weekend probably.
    >
    >Michael


    Thanks!!
    I have been a posting fool today.....

    I don't know if the Cubanos are authentic or not. I would probably get
    some grief over those...but they sure taste good!

    There are so many versions of Senate Bean soup. This is the one I
    grew up with, and when I see other versions, they just don't seem
    right. As you can see from my recipe cards, it has been made a lot.

    I use a LOT of pepper in this. I wondered how a dried chile would be
    too...but didn't use one.

    I am thinking of making Perfection Salad tonight, and dedicating the
    blog post to Tammy.

    Christine, hiding
    --
    http://nightstirrings.blogspot.com

  15. #15
    Michael \Dog3\ Guest

    Default Re: Remains of my Cook's Ham

    Christine Dabney <[email protected]>
    news:[email protected]: in rec.food.cooking

    > Thanks!!
    > I have been a posting fool today.....
    >
    > I don't know if the Cubanos are authentic or not. I would probably get
    > some grief over those...but they sure taste good!
    >
    > There are so many versions of Senate Bean soup. This is the one I
    > grew up with, and when I see other versions, they just don't seem
    > right. As you can see from my recipe cards, it has been made a lot.
    >
    > I use a LOT of pepper in this. I wondered how a dried chile would be
    > too...but didn't use one.


    Ohhhh... maybe a smoked chile of some kind. Betcha it would be really
    good.

    >
    > I am thinking of making Perfection Salad tonight, and dedicating the
    > blog post to Tammy.


    I'm watching Alton Brown. He's one of the few I still watch on FoodTV.
    We're supposed to have nice weather the next couple of days so I'm
    prepared and loaded up with stuff to plant. I'm real organized. I've got
    a list of "To Dos"... do this first, transplant this 'n that next,
    separate that etc. Watch, it will rain like hell all day tomorrow.

    Michael

    --
    You can find me at: - michael at lonergan dot us dot com

  16. #16
    Christine Dabney Guest

    Default Re: Remains of my Cook's Ham

    On 16 Apr 2009 01:00:18 GMT, "Michael \"Dog3\""
    <don'[email protected]> wrote:

    >Christine Dabney <[email protected]>
    >news:[email protected] : in rec.food.cooking


    >> I use a LOT of pepper in this. I wondered how a dried chile would be
    >> too...but didn't use one.

    >
    >Ohhhh... maybe a smoked chile of some kind. Betcha it would be really
    >good.


    Let me know if you try it...

    >I'm watching Alton Brown. He's one of the few I still watch on FoodTV.
    >We're supposed to have nice weather the next couple of days so I'm
    >prepared and loaded up with stuff to plant. I'm real organized. I've got
    >a list of "To Dos"... do this first, transplant this 'n that next,
    >separate that etc. Watch, it will rain like hell all day tomorrow.


    Me, I am being lazy, with just a bit of cooking here and there. I
    have had some medical issues this past weekend and this week, and am
    home on doctor's orders. I have a fridge full of stuff that needs to
    be cooked, but I am doing it a tiny bit at a time, to not wear myself
    out.

    Last night I made a cherry tart, that has been calling my name-from
    the old cookbook, Great Dinners From Life. I did take pictures of it,
    but can't decide whether or not to post it to the blog. The first
    slices fell apart, and today, I finally got a good picture of an
    intact slice.

    I am probably making more pizza dough tonight, and homemade bbq sauce.
    I never got around to making the bbq chicken pizza, but I am thinking
    the last of the roast pork might do well for a bbq pizza instead.
    Alnog with the smoked gouda that Kimberly encouraged me to get for it.

    Christine

    --
    http://nightstirrings.blogspot.com

  17. #17
    Wayne Boatwright Guest

    Default Re: Remains of my Cook's Ham

    On Wed 15 Apr 2009 03:50:50p, Christine Dabney told us...

    > On Wed, 15 Apr 2009 22:48:31 GMT, Wayne Boatwright
    > <[email protected]> wrote:
    >
    >
    >>Might be worth a try, or trying a different recipe for that purpose.
    >>
    >>Intriguing.

    >
    > Okay, I am gonna edit my post on my blog, to include the recipe, since
    > so many of you are asking about it. I don't think it is that
    > uncommon, but I could be wrong.
    >
    > Mind you, this produces a finer textured cornbread than the type
    > without flour. One of my old Kentucky friends said that this was the
    > best cornbread he had ever tasted....
    >
    > Christine


    Dang, Christine. I went to your blog, saw the recipe, and relized that very
    cookbook is sitting not 3 feet away from me! I had never tried the recipe,
    but I will now. There are numerous recipes in that book I like.

    --
    Wayne Boatwright
    ------------------------------------------------------------------------
    The more you eat, the less flavor; the less you eat, the more
    flavor. ~Chinese Proverb




  18. #18
    Christine Dabney Guest

    Default Re: Remains of my Cook's Ham

    On Thu, 16 Apr 2009 02:16:33 GMT, Wayne Boatwright
    <[email protected]> wrote:


    >Dang, Christine. I went to your blog, saw the recipe, and relized that very
    >cookbook is sitting not 3 feet away from me! I had never tried the recipe,
    >but I will now. There are numerous recipes in that book I like.


    Oh, neat!!

    I love Marion Cunningham's books.

    What other recipes from there have you made? I haven't tried many
    yet...even though I have had the cookbook for many, many years.

    Christine

    --
    http://nightstirrings.blogspot.com

  19. #19
    [email protected] Guest

    Default Re: Remains of my Cook's Ham

    On Apr 15, 5:08*pm, Christine Dabney <artis...@ix.netcom.com> wrote:
    >
    > It's a Marion Cunningham recipe. I will see if I can post the recipe.


    The mom from "Happy Days" has a cookbook?


  20. #20
    sf Guest

    Default Re: Remains of my Cook's Ham

    On Wed, 15 Apr 2009 21:50:39 -0700 (PDT),
    [email protected] wrote:

    >On Apr 15, 5:08*pm, Christine Dabney <artis...@ix.netcom.com> wrote:
    >>
    >> It's a Marion Cunningham recipe. I will see if I can post the recipe.

    >
    >The mom from "Happy Days" has a cookbook?


    Some TV script writer (or producer) had a wicked sense of humor!

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

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