In this issue:

Wednesday's O.A.M.C. Recipe: *Cola Basted Ham*
Requests & Replies from Subscribers:   O'Henry Bars

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* Exported from MasterCook *

Cola Basted Ham

Recipe By : Real Food for Real People
Serving Size : 12 Preparation Time :0:00
Categories : Main Dish                 O.A.M.C.
Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Ham -- precooked (not canned)
6 cups Cola
1 cup Dark Brown Sugar -- packed
1 tablespoon Dry Mustard
2 tablespoons Prepared Mustard
2 cups Fine Dry Breadcrumbs

Preheat oven to 325 degrees F. Place ham in a shallow baking pan. Pour cola into
pan until it is 1/2-inch deep. Bake 1 - 2 hours, or until ham can be easily
pierced with a fork, basting with the cola every 15 to 20 minutes. (Center of ham
will read 140 degrees F on a meat thermometer when properly cooked.) Remove ham
from the pan and cool. Cut away any rind and fat with a sharp knife.

Combine sugar, mustards, bread crumbs, and enough cola to form a thick paste.
Place ham on roasting rack in pan and pat all over with the paste. Add remaining
coke to the bottom of the pan. Increase the temperature to 375 degrees F and bake
the ham 45 minutes longer, basting every 20 to 15 minutes until sugar-mustard
paste has melted to a dark glaze. Let stand at room temperature 30 minutes before
slicing.

To freeze for later use: Once ham has cooled, proceed with combining sugar,
mustard and breadcrumbs with enough cola to form a thick paste. Place ham into
a large zip baggie. Place sugar mixture into a smaller zip baggie. Place
remaining cola into another large zip baggie. Next place sugar baggie and cola
baggie into the baggie containing the ham, and seal the ham baggie with the other
2 baggies inside with the ham. Label and freeze up to 6 months. To use later,
thaw overnight in refrigerator, and proceed with cooking directions as directed
above.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 336 Calories; 7g Fat (17.8% calories from
fat); 23g Protein; 45g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 1371mg
Sodium.

Exchanges: 1 Grain(Starch); 3 Lean Meat; 0 Fat; 2 Other Carbohydrates.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

 
Years ago I had a recipe for French bread that was made without yeast or a bread
machine. It was fast and delicious. Crusty on the outside and soft on the inside.
Does anyone have this recipe?

Carol
   

 
Hi Kaylin,

Thank you for your emails. I have been enjoying them for a number of years now.
I am looking for ideas, tips, suggestions, simple large-quantity recipes for a
local campaign fundraiser. I have never done this sort of thing before. We did a
fish-fry fundraiser and had over 100 people turn out and thought it went very
well, but it was hard work, we didn't raise much more money then we spent (most
items were donated - advertising was our biggest expense). We also had lots of
leftovers because we had no idea how many people would show up --we asked for
RSVPs but few people will do that anymore. Thank you!

Teri

Note from Kaylin: The RF4RP collection, Bandana Fundraisers may be what
you are looking for. It is great because you can sell the mixes in advance, there
is no need for RSVP's, you can use your campaign colors, etc. and make only
what you need for the response you get to your efforts. They are also great as
centerpieces for receptions, dinners, showers, conferences, etc. and then they
can be used as door prizes at the end of your function. I hope this is helpful to
you.
      

Hi Kaylin and all the wonderful subscribers,

Not sure if anyone can help with this one, but it couldn't hurt to ask. I have a
request for some recipes that will help lower blood sugar and cholesterol. I have
been taking care of my mom for the last year and a half since my dad passed away.
Overall she's been pretty healthy. When I took her to the doctors for some blood
work, they told her that her blood sugar is kind of high and so is her
cholesterol. I hope someone out there can offer some type of ideas. She takes
different prescriptions already and I really don't want her to have to take any
others. She already takes one for cholesterol too. Thanking you in advance,

Dawn in Illinois

Note from Kaylin: The best advice for anyone is to speak with your doctor or
dietician about your diet. Some folks prefer a physician's assistant or
naturopath. One thing you might ask your health care provider about is Fish Oil
Supplements. This inexpensive addition to your diet has been given credit
for improving cholesterol, cardiovascular health, and even helping with hair
loss. Cinnamon capsules are also something to ask about- they have been known to
help in aiding with the management of blood sugar levels in the body, as well as
in helping with heartburn. If your mother's health care provider has not given
you help with ideas or recommendations on how to manage her blood sugar and
cholesterol, it may be time to look for new health care providers for her that
will have her best interests in mind in lowering her cholesterol and managing her
blood sugar.
     

~ Subscriber Responses ~
 

O'Henry Bar Recipe

1 cup sugar
1 cup corn syrup
1 1/2 cups crunchy peanut butter
6 cups cornflakes
1 bag (12 oz.) choc. chips

Mix corn syrup and sugar in pan. Allow to come to a boil. Remove from heat and
stir in peanut butter. Pour over cereal in bowl. Mix. Pour into buttered pan.
Using spatula, pack and spread in pan. Melt choc. chips and spread on top.
Refrigerate a short time. Cut into long thin strips.

SABRGAR@aol.com
  

This is for Stacy and her friend looking for the recipe for O'Henry Crunch Bars.
This has been a LONG time favorite at our house.

O'Henry Crunch Bars

1 cup white Karo syrup
1 cup sugar
1 cup peanut butter

Mix these ingredients in a heavy saucepan and bring just to a boil. Remove from
heat and add:

6 cups Rice Krispies
Stir to mix well. Pat into a buttered 9X13 pan.

The original recipe called for 6 cups of the ORIGINAL Special K cereal.

Melt 6 oz. choc. chips and 6 oz. butterscotch chips in the top of a double
boiler, mix well to blend and spread on bars in pan.

My adaptation to this recipe is 1 cup choc. chips and 1/2 cup peanut butter
melted in the microwave, mix well to blend and spread on the bars in pan. I omit
the butterscotch chips as we are not fond of the flavor.

Enjoy!!

Sue                   sewinggranny9@yahoo.com
 

Rae was looking for a good scone recipe. Try this one from CookingNook.com:
This is a traditional English cream scone recipe and comes out light and tender
every time. Just remember not to mix the wet and dry ingredients together too
much. As with muffins, stirring the scone batter as little as possible will
result in a lighter, fluffier scone.

Cream Scones

2 cups sifted flour
4 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon light brown sugar
1/4 cup butter
2 eggs, beaten
3/4 cup heavy cream (whipping cream)
sugar and cinnamon (optional)

Preheat oven to 425ºF. Sift the dry ingredients together and cut in the butter
with a wire pastry cutter. Beat eggs until light, then mix them with the whipping
cream or heavy cream. Add this liquid mix to the dry ingredients, stirring as
little as possible. Pat the dough or roll it out until it is about 1/4"-1/2"
thick. Cut with a biscuit cutter and place on greased and floured baking pan. Or
divide dough in half. Pat out each piece and put in greased and floured 7" cake
pans. Cut in quarters with a knife so they can be pulled apart when baked.
Sprinkle the tops lightly with the cinnamon sugar mixture if desired. Bake at
425ºF for about 18 minutes until lightly golden.

Cooking Tips:
* These scones are delicious served warm with butter and jam. Or do
it like the Brits and use clotted cream, close to our whipped cream, and
jam. Yummy!
* The traditional fruit to add to scones is currants. Add 1/4 cup
currants to the dry ingredients.
* Now this really is one of the best scone recipes - add 2
teaspoons of grated orange or lemon zest to the dry ingredients for a
light citrus flavor. It's really delicious.

Jack Poulter On an Island in the Pacific                   jpoulter@islandnet.com
 

Make-Ahead: Farmer's Breakfast Casserole

3 cups frozen shredded hash browns, 24 oz. bag
3/4 cups Monterey jack cheese, shredded
3/4 cups Cheddar cheese, shredded
1/3-cup mild salsa
1 cup Ham, or Canadian-style bacon, diced
1/2 cup Green onions, sliced
4 Eggs, beaten
12 oz Evaporated milk, canned
1/4-teaspoon black pepper
1/8-teaspoon salt

Grease a 2-quart square-baking dish. Spread the potatoes evenly in the bottom of
the dish. Sprinkle with cheeses, ham, salsa and green onions. Combine the eggs,
milk, pepper, and salt and pour over the potato mixture in dish. Cover and
refrigerate. To serve, bake, uncovered at 350°F for 40 to 45 or until knife
inserted in center comes out clean. Let stand 5 minutes before serving.
Optional, add extra shredded cheese to the top during the last 15 minutes of
baking. Serves 6

Patty                         pkift@evenlink.com
 

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