And Country Ham
6 to 8 very thin slices of country ham (cooked)
1 lb. backfin crabmeat
1/2 tsp. dry mustard
1/2 tsp. thyme
1 or 2 lemons
about 1/4 cup melted butter
salt and pepper
Grease with butter a shallow oven proof dish. Line dish with cold,
cooked slices of country ham, making sure the bottom and sides are
covered. Mix crabmeat in a bowl (being careful not to break up the
lumps) with mustard and thyme then the salt, pepper and cayenne to
taste. Spread crabmeat over ham slices. Sprinkle all over
with the juice squeezed from the lemons and then pour the melted butter
all over. Place under the broiler until crab is slightly brown and
bubbly and ham is warmed through. Serve immediately. Serves
Courtesy The Crab Cookbook by Whitey Schmidt.
Indian Meat Loaf
3 lbs. ground beef or ground turkey
2 packages dry onion soup mix
3 eggs, slightly beaten
1 large or 2 medium green peppers, diced
1 cup bread crumbs
3 Tbsp. cold water
2 level tsp. oregano
1 (16oz.) can tomato sauce
Mix all ingredients together and put in a large baking pan. Bake
at 400º for about 1 hour and 40 minutes. It's also delicious cold
on a sandwich!
3 to 3 1/2 lb. frying chicken, cut up
butter or shortening
1/2 lb. mushrooms
2 cups heavy cream
slices of Maryland country ham
Cut chicken in pieces. Sprinkle with flour, salt and pepper.
Fry golden brown in butter or shortening. Remove chicken from fat.
Drain slightly. Place in 2 quart baking dish. Cover with
sautéed mushrooms and cream. Bake in slow oven (325°) 40 to 45
minutes. Place pieces of chicken on hot slices of ham and spoon
over cream sauce and mushrooms.
Courtesy Maryland's Way The Hammond-Harwood House Cookbook
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