Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos). Today's offerings include 30-Minutes Chili with Ground Beef and Beans and Baked Ham with Honey Glaze. Enjoy!

CHAPLI BURGERS

This comes from Samin Nosrat on The New York Times cooking e-newsletter. Samin wrote, “This recipe is inspired by the thin, heavily spiced Pakistani patties known as chapli kebabs, which are typically drizzled with green chutney and served wrapped in warm naan. This version replaces naan with buns and welcomes the classic crunch of iceberg lettuce. But what really sets these burgers apart are the other flavorful toppings and condiments: thinly sliced onions, tomatoes and cucumbers, a creamy herbed yogurt, and tomato ketchup spiked with tamarind paste. Take a few extra minutes to put together the sauces — the mouthwatering tang, sweetness, creaminess and spice they'll add will make all the difference.”

Yield: 4 to 6 servings; Time: 30 minutes.

You can view this online at https://cooking.nytimes.com/recipes/1019435-chapli-burgers.

Ingredients

For Burgers:

1 tablespoon coriander seeds

Sea salt

2 tablespoons fresh or dried pomegranate seeds

1 pound ground beef

1/2 small yellow onion, minced

1/2 medium tomato, finely chopped and drained of juice

1 clove garlic, finely grated or pounded

1 tablespoon finely grated fresh ginger

1/2 jalapeño, seeded and minced

1/2 teaspoon red-pepper flakes

1 teaspoon garam masala

1 teaspoon cumin powder

1/4 cup finely chopped cilantro leaves and tender stems

1 egg

Neutral oil for cooking

To Serve:

Burger buns

Iceberg lettuce

Tamarind ketchup (see recipe)

Herbed yogurt (see recipe)

Sliced Persian cucumbers, red onions and tomatoes

Preparation

Place coriander seeds in a small saucepan, and set over medium heat. Swirling pan, lightly toast seeds for 2 minutes until fragrant. Remove from heat, and finely pound in a mortar and pestle with a pinch of salt (alternatively, use a spice grinder or small food processor). Add pomegranate seeds, and coarsely pound (it’s fine if the inner seed does not break down). Scrape paste into a large mixing bowl.

Add beef, onion, tomato, garlic, ginger, 1/2 jalapeño, pepper flakes, garam masala, cumin, 1/4 cup cilantro, egg and 2 teaspoons salt. Use hands to knead mixture until combined.

Fry a quarter-size piece of the mixture, and taste. Adjust seasoning with salt and spices.

Line a baking sheet with parchment paper. Divide meat mixture onto parchment into 6 balls, and flatten into thin, 4-inch-round patties.

Set a large cast-iron pan over high heat. Add 2 tablespoons oil. When it shimmers, lay three patties into the pan, and cook for 2 minutes on each side until browned, then set aside on a plate. Drain grease from pan, and wipe with a paper towel, then cook remaining patties. (Alternatively, grill burgers over high heat for 2 minutes per side until browned.)

Serve immediately on toasted buns with tamarind ketchup, herbed yogurt and other garnishes.

Tip

Patties can be formed, covered and refrigerated up to one day in advance. Bring to room temperature before cooking. The burgers won’t be complete without the tamarind ketchup and herbed yogurt, which take only a few minutes to make and add welcome creaminess, sweetness and tang.

HERBED YOGURT

This comes from Samin Nosrat on The New York Times cooking e-newsletter. Samin wrote, “This simple sauce comes together quickly to provide a welcome creaminess and tang to Chapli burgers, kebabs, stewed chickpeas and fried potatoes alike.”

Yield: About 1/2 cup; Time: 15 minutes.

This was featured in “A Burger, But Better”, and can be viewed online here.

Ingredients

1/2 cup Greek yogurt

2 tablespoons finely chopped cilantro

1 teaspoon finely chopped mint

1 teaspoon minced jalapeño

Sea salt

Preparation

In a small bowl, stir together yogurt, cilantro, mint, jalapeño and a pinch of salt. Taste, and adjust seasoning as needed.

TAMARIND KETCHUP

The final of today's recipes from Samin Nosrat on The New York Times cooking e-newsletter. Samin wrote, “A touch of tamarind paste lends tomato ketchup an edgy pucker. Spread this sauce all over Chapli burgers, kebabs, fried potatoes or anywhere else you'd think to use the plain stuff.”

Yield: About 1/3 cup; Time: 5 minutes

This was featured in “A Burger, But Better”, and can be viewed online at https://cooking.nytimes.com/recipes/1019439-tamarind-ketchup.

Ingredients

1/3 cup ketchup

4 teaspoons tamarind paste

Preparation

In a small bowl, stir together ketchup and tamarind paste.

30-MINUTE CHILI WITH GROUND BEEF AND BEANS

This comes from Diana Rattray, a southern food cook on The Spruce Eats. Diana wrote, “This ground beef chili is hearty and delicious, and it takes only 30 minutes from start to finish! Don't feel overwhelmed by the list of ingredients, many are suggested toppings.

“The ground beef is quickly browned, then it is combined with a spice mixture, beans, and tomatoes for a quick and easy meal for a busy day. It's also easy on the budget.

“Make a pan of cornbread to go with the chili, along with a salad or slaw, or serve it with hot cooked rice and warm tortillas.

“If you're making this for a party game day gathering, offer several toppings with the chili and add a bowl of tortilla chips to the menu. The recipe is easily doubled.”

Total Time: 30 mins; PrepTime: 5 mins; Cook: 25 mins; Yield: 6 Servings

To view this online, click here.

Ingredients

For the Seasoning Mix:

3 tablespoons chili powder

2 tablespoons onion (dried minced)

1-1/2 teaspoons cumin

1 teaspoon oregano

1 teaspoon sugar

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper

For the Chili:

1-1/2 pounds ground beef (at least 85% lean)

1 can/14.5 ounces diced tomatoes

1 can/14.5 ounces diced tomatoes with mild green chile peppers*

1 can/8 ounces tomato sauce

1 can/15 to 16 ounces black beans (undrained)

salt to taste

Optional: shredded cheddar, cheddar-jack, or a Mexican blend of cheeses

For Toppings (optional):

sour cream

green onion (chopped)

red onion (chopped)

lettuce (shredded)

cilantro

guacamole

tomatoes (diced)

Directions

In a small bowl or cup, combine the chili powder with the dried minced onion, cumin, oregano, sugar, garlic powder, and the black and cayenne peppers. Blend well and set aside.

In a Dutch oven or large sauté pan over medium heat, brown the ground beef, turning and breaking up with a spatula as it cooks.

Drain the ground beef well. Return the beef to the pan over medium heat. Add the chili seasoning mix and stir to blend.

Add the 2 cans of tomatoes, tomato sauce, and undrained black beans. Stir to blend ingredients.

Bring the chili to a simmer. Reduce the heat to low and simmer, stirring occasionally, for 15 minutes.

Taste and add salt, as needed.

Serve with a Tex-Mex cornbread or classic Southern cornbread, biscuits, crackers, or tortilla chips, along with shredded cheese and your favorite toppings.

Tip

If you don't have diced tomatoes with chile peppers, use regular diced tomatoes and add mild green chile peppers. Or, use about 1 to 1-1/2 cups of chunky mild to medium salsa in place of the second can of tomatoes.

BAKED HAM WITH HONEY GLAZE

This is from the infamous long-since-forgotten emailing list. Makes 18 to 20 servings.

Ingredients

10 to 12 lb. fully cooked bone in ham

Whole cloves

1/2 c. honey

1/2 c. brown sugar

1 tsp. dry mustard

1 Tbsp. orange juice

Directions

Preheat oven to 325 degrees F. Place ham, fat side up, on rack in roasting pan. Insert meat thermometer in thickest part. Bake, uncovered, 2 hours.

With sharp knife, remove skin, if any; then score fat into 1 inch diamonds; stud each with a clove.

Combine honey, sugar, mustard and orange juice in 1 quart saucepan. Over medium heat bring to a boil while stirring. Brush half of honey glaze over ham; bake 30 minutes. Brush with rest of glaze; bake 30 minutes until golden and thermometer reads 130 degrees. Let stand 15 to 20 minutes before carving.

STRAWBERRY COBBLER

This was posted at Vegetarian Times on July 11, 2019, and begins, “Serve this delicately sweet dessert warm or at room temperature, or cover, and refrigerate up to two days.”

Makes 6 servings.

View this online here.

Ingredients

6 cups fresh strawberries, halved

3/4 cup sugar, divided

1/2 cup plus 2 Tbs. flour, divided

1 Tbs. lemon juice

1/8 tsp. baking powder

1/8 tsp. baking soda

1/8 tsp. salt

3 1/2 Tbs. nonhydrogenated vegetable shortening

Preparation

Preheat oven to 375°F. Coat 11- x 7-inch baking dish with cooking spray.

Toss together strawberries, 1/2 cup plus 2 Tbs. sugar, 2 Tbs. flour, and lemon juice in bowl. Transfer to prepared baking dish.

Whisk together remaining 1/2 cup flour, remaining 2 Tbs. sugar, baking powder, baking soda, and salt in separate bowl. Add shortening, and mix well with fork until mixture is crumbly. Stir in 1/2 cup water. Spread over strawberry mixture. Bake 20 to 30 minutes, or until browned and bubbly. Let stand 10 minutes before serving.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos). Today's offerings include 30-Minutes Chili with Ground Beef and Beans and Baked Ham with Honey Glaze. Enjoy!

CHAPLI BURGERS

This comes from Samin Nosrat on The New York Times cooking e-newsletter. Samin wrote, “This recipe is inspired by the thin, heavily spiced Pakistani patties known as chapli kebabs, which are typically drizzled with green chutney and served wrapped in warm naan. This version replaces naan with buns and welcomes the classic crunch of iceberg lettuce. But what really sets these burgers apart are the other flavorful toppings and condiments: thinly sliced onions, tomatoes and cucumbers, a creamy herbed yogurt, and tomato ketchup spiked with tamarind paste. Take a few extra minutes to put together the sauces — the mouthwatering tang, sweetness, creaminess and spice they'll add will make all the difference.”

Yield: 4 to 6 servings; Time: 30 minutes.

You can view this online at https://cooking.nytimes.com/recipes/1019435-chapli-burgers.

Ingredients

For Burgers:

1 tablespoon coriander seeds

Sea salt

2 tablespoons fresh or dried pomegranate seeds

1 pound ground beef

1/2 small yellow onion, minced

1/2 medium tomato, finely chopped and drained of juice

1 clove garlic, finely grated or pounded

1 tablespoon finely grated fresh ginger

1/2 jalapeño, seeded and minced

1/2 teaspoon red-pepper flakes

1 teaspoon garam masala

1 teaspoon cumin powder

1/4 cup finely chopped cilantro leaves and tender stems

1 egg

Neutral oil for cooking

To Serve:

Burger buns

Iceberg lettuce

Tamarind ketchup (see recipe)

Herbed yogurt (see recipe)

Sliced Persian cucumbers, red onions and tomatoes

Preparation

Place coriander seeds in a small saucepan, and set over medium heat. Swirling pan, lightly toast seeds for 2 minutes until fragrant. Remove from heat, and finely pound in a mortar and pestle with a pinch of salt (alternatively, use a spice grinder or small food processor). Add pomegranate seeds, and coarsely pound (it’s fine if the inner seed does not break down). Scrape paste into a large mixing bowl.

Add beef, onion, tomato, garlic, ginger, 1/2 jalapeño, pepper flakes, garam masala, cumin, 1/4 cup cilantro, egg and 2 teaspoons salt. Use hands to knead mixture until combined.

Fry a quarter-size piece of the mixture, and taste. Adjust seasoning with salt and spices.

Line a baking sheet with parchment paper. Divide meat mixture onto parchment into 6 balls, and flatten into thin, 4-inch-round patties.

Set a large cast-iron pan over high heat. Add 2 tablespoons oil. When it shimmers, lay three patties into the pan, and cook for 2 minutes on each side until browned, then set aside on a plate. Drain grease from pan, and wipe with a paper towel, then cook remaining patties. (Alternatively, grill burgers over high heat for 2 minutes per side until browned.)

Serve immediately on toasted buns with tamarind ketchup, herbed yogurt and other garnishes.

Tip

Patties can be formed, covered and refrigerated up to one day in advance. Bring to room temperature before cooking. The burgers won’t be complete without the tamarind ketchup and herbed yogurt, which take only a few minutes to make and add welcome creaminess, sweetness and tang.

HERBED YOGURT

This comes from Samin Nosrat on The New York Times cooking e-newsletter. Samin wrote, “This simple sauce comes together quickly to provide a welcome creaminess and tang to Chapli burgers, kebabs, stewed chickpeas and fried potatoes alike.”

Yield: About 1/2 cup; Time: 15 minutes.

This was featured in “A Burger, But Better”, and can be viewed online here.

Ingredients

1/2 cup Greek yogurt

2 tablespoons finely chopped cilantro

1 teaspoon finely chopped mint

1 teaspoon minced jalapeño

Sea salt

Preparation

In a small bowl, stir together yogurt, cilantro, mint, jalapeño and a pinch of salt. Taste, and adjust seasoning as needed.

TAMARIND KETCHUP

The final of today's recipes from Samin Nosrat on The New York Times cooking e-newsletter. Samin wrote, “A touch of tamarind paste lends tomato ketchup an edgy pucker. Spread this sauce all over Chapli burgers, kebabs, fried potatoes or anywhere else you'd think to use the plain stuff.”

Yield: About 1/3 cup; Time: 5 minutes

This was featured in “A Burger, But Better”, and can be viewed online at https://cooking.nytimes.com/recipes/1019439-tamarind-ketchup.

Ingredients

1/3 cup ketchup

4 teaspoons tamarind paste

Preparation

In a small bowl, stir together ketchup and tamarind paste.

BEEF AND PINTO BEEF CHILI

This is from WW (formerly known as Weight Watchers). It begins, "Chili doesn’t get any easier than this quick beef-and-bean version you make in a skillet. You can serve it with lime wedges, a sprinkle of coarsely chopped fresh cilantro, and dollops of plain fat-free Greek yogurt."

Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Serves: 4: Difficulty: Easy; Serving size: about 1-1/4 cups, 7 points

To view this online, click here.

Ingredients

2 tsp canola oil

14 oz frozen pepper strips with onions

1 large clove garlic, minced

1 pound uncooked lean ground beef

15-1/2 oz canned pinto beans, rinsed and drained

14-1/2 oz canned tomatoes with green chilis

1 cup canned crushed tomatoes, fire roasted

2 tsp chili powder

1/4 tsp dried oregano, crumbled

1/4 tsp table salt

1/4 tsp black pepper

Instructions

Heat oil in large skillet over medium-high heat. Add frozen vegetables and garlic and cook, stirring, until vegetables are thawed and any liquid is evaporated, about 3 minutes.

Add beef to skillet and cook, breaking it up with wooden spoon, about 2 minutes. Add beans, tomatoes, chili powder, oregano, salt, and black pepper and bring to boil over high heat. Reduce heat and cook, stirring, until beef is no longer pink and chili is slightly thickened, about 3 minutes longer. Divide among 4 bowls.

BAKED HAM WITH HONEY GLAZE

This is from the infamous long-since-forgotten emailing list. Makes 18 to 20 servings.

Ingredients

10 to 12 lb. fully cooked bone in ham

Whole cloves

1/2 c. honey

1/2 c. brown sugar

1 tsp. dry mustard

1 Tbsp. orange juice

Directions

Preheat oven to 325 degrees F. Place ham, fat side up, on rack in roasting pan. Insert meat thermometer in thickest part. Bake, uncovered, 2 hours.

With sharp knife, remove skin, if any; then score fat into 1 inch diamonds; stud each with a clove.

Combine honey, sugar, mustard and orange juice in 1 quart saucepan. Over medium heat bring to a boil while stirring. Brush half of honey glaze over ham; bake 30 minutes. Brush with rest of glaze; bake 30 minutes until golden and thermometer reads 130 degrees. Let stand 15 to 20 minutes before carving.

STRAWBERRY COBBLER

This was posted at Vegetarian Times on July 11, 2019, and begins, “Serve this delicately sweet dessert warm or at room temperature, or cover, and refrigerate up to two days.”

Makes 6 servings.

View this online here.

Ingredients

6 cups fresh strawberries, halved

3/4 cup sugar, divided

1/2 cup plus 2 Tbs. flour, divided

1 Tbs. lemon juice

1/8 tsp. baking powder

1/8 tsp. baking soda

1/8 tsp. salt

3 1/2 Tbs. nonhydrogenated vegetable shortening

Preparation

Preheat oven to 375°F. Coat 11- x 7-inch baking dish with cooking spray.

Toss together strawberries, 1/2 cup plus 2 Tbs. sugar, 2 Tbs. flour, and lemon juice in bowl. Transfer to prepared baking dish.

Whisk together remaining 1/2 cup flour, remaining 2 Tbs. sugar, baking powder, baking soda, and salt in separate bowl. Add shortening, and mix well with fork until mixture is crumbly. Stir in 1/2 cup water. Spread over strawberry mixture. Bake 20 to 30 minutes, or until browned and bubbly. Let stand 10 minutes before serving.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos). Today's offerings include 30-Minutes Chili with Ground Beef and Beans and Baked Ham with Honey Glaze. Enjoy!

CHAPLI BURGERS

This comes from Samin Nosrat on The New York Times cooking e-newsletter. Samin wrote, “This recipe is inspired by the thin, heavily spiced Pakistani patties known as chapli kebabs, which are typically drizzled with green chutney and served wrapped in warm naan. This version replaces naan with buns and welcomes the classic crunch of iceberg lettuce. But what really sets these burgers apart are the other flavorful toppings and condiments: thinly sliced onions, tomatoes and cucumbers, a creamy herbed yogurt, and tomato ketchup spiked with tamarind paste. Take a few extra minutes to put together the sauces — the mouthwatering tang, sweetness, creaminess and spice they'll add will make all the difference.”

Yield: 4 to 6 servings; Time: 30 minutes.

You can view this online at https://cooking.nytimes.com/recipes/1019435-chapli-burgers.

Ingredients

For Burgers:

1 tablespoon coriander seeds

Sea salt

2 tablespoons fresh or dried pomegranate seeds

1 pound ground beef

1/2 small yellow onion, minced

1/2 medium tomato, finely chopped and drained of juice

1 clove garlic, finely grated or pounded

1 tablespoon finely grated fresh ginger

1/2 jalapeño, seeded and minced

1/2 teaspoon red-pepper flakes

1 teaspoon garam masala

1 teaspoon cumin powder

1/4 cup finely chopped cilantro leaves and tender stems

1 egg

Neutral oil for cooking

To Serve:

Burger buns

Iceberg lettuce

Tamarind ketchup (see recipe)

Herbed yogurt (see recipe)

Sliced Persian cucumbers, red onions and tomatoes

Preparation

Place coriander seeds in a small saucepan, and set over medium heat. Swirling pan, lightly toast seeds for 2 minutes until fragrant. Remove from heat, and finely pound in a mortar and pestle with a pinch of salt (alternatively, use a spice grinder or small food processor). Add pomegranate seeds, and coarsely pound (it’s fine if the inner seed does not break down). Scrape paste into a large mixing bowl.

Add beef, onion, tomato, garlic, ginger, 1/2 jalapeño, pepper flakes, garam masala, cumin, 1/4 cup cilantro, egg and 2 teaspoons salt. Use hands to knead mixture until combined.

Fry a quarter-size piece of the mixture, and taste. Adjust seasoning with salt and spices.

Line a baking sheet with parchment paper. Divide meat mixture onto parchment into 6 balls, and flatten into thin, 4-inch-round patties.

Set a large cast-iron pan over high heat. Add 2 tablespoons oil. When it shimmers, lay three patties into the pan, and cook for 2 minutes on each side until browned, then set aside on a plate. Drain grease from pan, and wipe with a paper towel, then cook remaining patties. (Alternatively, grill burgers over high heat for 2 minutes per side until browned.)

Serve immediately on toasted buns with tamarind ketchup, herbed yogurt and other garnishes.

Tip

Patties can be formed, covered and refrigerated up to one day in advance. Bring to room temperature before cooking. The burgers won’t be complete without the tamarind ketchup and herbed yogurt, which take only a few minutes to make and add welcome creaminess, sweetness and tang.

HERBED YOGURT

This comes from Samin Nosrat on The New York Times cooking e-newsletter. Samin wrote, “This simple sauce comes together quickly to provide a welcome creaminess and tang to Chapli burgers, kebabs, stewed chickpeas and fried potatoes alike.”

Yield: About 1/2 cup; Time: 15 minutes.

This was featured in “A Burger, But Better”, and can be viewed online here.

Ingredients

1/2 cup Greek yogurt

2 tablespoons finely chopped cilantro

1 teaspoon finely chopped mint

1 teaspoon minced jalapeño

Sea salt

Preparation

In a small bowl, stir together yogurt, cilantro, mint, jalapeño and a pinch of salt. Taste, and adjust seasoning as needed.

TAMARIND KETCHUP

The final of today's recipes from Samin Nosrat on The New York Times cooking e-newsletter. Samin wrote, “A touch of tamarind paste lends tomato ketchup an edgy pucker. Spread this sauce all over Chapli burgers, kebabs, fried potatoes or anywhere else you'd think to use the plain stuff.”

Yield: About 1/3 cup; Time: 5 minutes

This was featured in “A Burger, But Better”, and can be viewed online at https://cooking.nytimes.com/recipes/1019439-tamarind-ketchup.

Ingredients

1/3 cup ketchup

4 teaspoons tamarind paste

Preparation

In a small bowl, stir together ketchup and tamarind paste.

BEEF AND PINTO BEEF CHILI

This is from WW (formerly known as Weight Watchers). It begins, "Chili doesn’t get any easier than this quick beef-and-bean version you make in a skillet. You can serve it with lime wedges, a sprinkle of coarsely chopped fresh cilantro, and dollops of plain fat-free Greek yogurt."

Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Serves: 4: Difficulty: Easy; Serving size: about 1-1/4 cups, 7 points

To view this online, click here.

Ingredients

2 tsp canola oil

14 oz frozen pepper strips with onions

1 large clove garlic, minced

1 pound uncooked lean ground beef

15-1/2 oz canned pinto beans, rinsed and drained

14-1/2 oz canned tomatoes with green chilis

1 cup canned crushed tomatoes, fire roasted

2 tsp chili powder

1/4 tsp dried oregano, crumbled

1/4 tsp table salt

1/4 tsp black pepper

Instructions

Heat oil in large skillet over medium-high heat. Add frozen vegetables and garlic and cook, stirring, until vegetables are thawed and any liquid is evaporated, about 3 minutes.

Add beef to skillet and cook, breaking it up with wooden spoon, about 2 minutes. Add beans, tomatoes, chili powder, oregano, salt, and black pepper and bring to boil over high heat. Reduce heat and cook, stirring, until beef is no longer pink and chili is slightly thickened, about 3 minutes longer. Divide among 4 bowls.

BAKED HAM WITH HONEY GLAZE

This is from the infamous long-since-forgotten emailing list. Makes 18 to 20 servings.

Ingredients

10 to 12 lb. fully cooked bone in ham

Whole cloves

1/2 c. honey

1/2 c. brown sugar

1 tsp. dry mustard

1 Tbsp. orange juice

Directions

Preheat oven to 325 degrees F. Place ham, fat side up, on rack in roasting pan. Insert meat thermometer in thickest part. Bake, uncovered, 2 hours.

With sharp knife, remove skin, if any; then score fat into 1 inch diamonds; stud each with a clove.

Combine honey, sugar, mustard and orange juice in 1 quart saucepan. Over medium heat bring to a boil while stirring. Brush half of honey glaze over ham; bake 30 minutes. Brush with rest of glaze; bake 30 minutes until golden and thermometer reads 130 degrees. Let stand 15 to 20 minutes before carving.

STRAWBERRY COBBLER

This was posted at Vegetarian Times on July 11, 2019, and begins, “Serve this delicately sweet dessert warm or at room temperature, or cover, and refrigerate up to two days.”

Makes 6 servings.

View this online here.

Ingredients

6 cups fresh strawberries, halved

3/4 cup sugar, divided

1/2 cup plus 2 Tbs. flour, divided

1 Tbs. lemon juice

1/8 tsp. baking powder

1/8 tsp. baking soda

1/8 tsp. salt

3 1/2 Tbs. nonhydrogenated vegetable shortening

Preparation

Preheat oven to 375°F. Coat 11- x 7-inch baking dish with cooking spray.

Toss together strawberries, 1/2 cup plus 2 Tbs. sugar, 2 Tbs. flour, and lemon juice in bowl. Transfer to prepared baking dish.

Whisk together remaining 1/2 cup flour, remaining 2 Tbs. sugar, baking powder, baking soda, and salt in separate bowl. Add shortening, and mix well with fork until mixture is crumbly. Stir in 1/2 cup water. Spread over strawberry mixture. Bake 20 to 30 minutes, or until browned and bubbly. Let stand 10 minutes before serving.

Emailing Lists - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos). Today's double post deals with emailing list recipes. These were from a variety of people on different emailing lists that I subscribed to years ago, and am no longer on. But the recipes were good, so I hung onto them. None of them are my creatiion, but were on those lists. Check out the Cola Baked Ham, the Mississippi Mud Pie, and the rest of today's yumminess. Enjoy!

GLAZED BAKED HAM

This is from the infamous long-since-forgotten emailing list.

Ingredients

1 12 lb. ham

1 cup firmly packed brown sugar

1 tablespoon mustard

1/4 cup pineapple juice

6 slices fresh or canned pineapple

6 maraschino cherries

Place ham, fat side up on rack in open roasting pan. Bake in 350*F oven for 3 to 3 1/2 hours. Combine sugar, mustard & pineapple juice. Remove ham from oven 45 minutes prior to completed baking time. Pour off excess fat. Spread 1/3 of the glaze on fat side. Arrange pineapple slices & cherries on the glaze, pressing firmly. Return to oven & baste with remaining glaze at 15 minute intervals.

COLA BAKED HAM

This is from the infamous long-since-forgotten emailing list. Makes 6 servings.

Ingredients

1/2 uncooked ham (5-6 lb.)

1 c. brown sugar

1 1/2 c. Coca Cola

1 c. crushed pineapple (optional)

Directions

Wash ham thoroughly. Rub fat side with brown sugar. Pour Coca Cola over ham. Pour crushed pineapple over ham. Bake at 450 degrees F. for 3 hours.

BAKED HAM WITH HONEY GLAZE

This recipe makes 18 to 20 servings.

Ingredients

10 to 12 lb. fully cooked bone in ham

Whole cloves

1/2 c. honey

1/2 c. brown sugar

1 tsp. dry mustard

1 Tbsp. orange juice

Directions

Preheat oven to 325 degrees F. Place ham, fat side up, on rack in roasting pan. Insert meat thermometer in thickest part. Bake, uncovered, 2 hours.

With sharp knife, remove skin, if any; then score fat into 1 inch diamonds; stud each with a clove.

Combine honey, sugar, mustard and orange juice in 1 quart saucepan. Over medium heat bring to a boil while stirring. Brush half of honey glaze over ham; bake 30 minutes. Brush with rest of glaze; bake 30 minutes until golden and thermometer reads 130 degrees. Let stand 15 to 20 minutes before carving.

VEGETABLE MANICOTTI

This recipe begins, “A great back-to-school recipe, this manicotti can be prepared in advance and kept frozen until you are ready to bake them.” Yields: 6 servings

Ingredients

1/2 cup carrots, shredded

1/2 cup zucchini, shredded

1 cup spinach, chopped

2 cups plain yogurt cheese

1 tablespoon Italian parsley, chopped

1 teaspoon oregano

1 teaspoon basil

1/2 teaspoon salt

1/2 teaspoon pepper

3 eggs

1 cup mozzarella cheese, shredded

12 manicotti shells, cooked

1 32oz jar tomato sauce

Directions

Using layered cheesecloth, strain the whey from 1 quart of yogurt overnight to make yogurt cheese. One quart of yogurt will yield approximately 2 cups of yogurt cheese.

Bring 6 cups of water to a boil, and cook manicotti noodles until still slightly firm, being careful not to overcook. Drain noodles, rinse with cold water.

Preheat oven to 350°F. In a 9x13 baking dish, coat the bottom of the dish with 4 tablespoons of tomato sauce. Set aside.

In large mixing bowl, fold vegetables, 1/2 cup mozzarella cheese, herbs, salt, pepper & eggs into yogurt cheese. Using a spoon, gently fill the manicotti shells with the cheese & vegetable mixture & place in the baking dish. Once shells have been filled, top manicotti with remaining tomato sauce. Bake for 25 minutes. Top with remaining shredded cheese & bake for an additional 15 minutes or until cheese is golden brown. Serve warm.

HONEY BEE AMBROSIA

This recipe makes 4 to 6 servings.

Ingredients

4 medium oranges

1 medium banana

1/2 cup orange juice

1/4 cup honey

2 tbsp lemon juice

1/4 cup flaked coconut

Directions

Pare oranges. Cut crosswise into thin slices. Place in serving bowl. Peel bananas. Cut thin slices. Place in the bowl with oranges. Toss fruits. Blend orange juice, honey & lemon juice. Pour over fruits. Sprinkle with coconut.

MISSISSIPPI MUD PIE

One last one from the infamous long-since-forgotten emailing list.

Ingredients

1 prepared 9-inch chocolate crumb pie crust

1 cup Powdered sugar

1 cup (6 oz.) NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels

1/4 cup (1/2 stick) butter or margarine, cut up

1/4 cup heavy whipping cream

2 tablespoons light corn syrup

1 teaspoon vanilla extract

3/4 cup chopped nuts, divided (optional)

2 pints coffee ice cream, softened slightly, divided

1 garnish of whipped cream (optional)

Directions

Heat sugar, morsels, butter, cream & corn syrup in small, heavy-duty saucepan over low heat, stirring constantly, until butter is melted & mixture is smooth. Remove from heat. Stir in vanilla extract. Cool until slightly warm.

Drizzle 1/3 cup chocolate sauce in bottom of crust; sprinkle with 1/4 cup nuts. Layer 1 pint ice cream, scooping thin slices with a large spoon; freeze for 1 hour. Repeat with 1/3 cup sauce, 1/4 cup nuts and remaining ice cream. Drizzle with remaining sauce; top with remaining nuts. Freeze for 2 hours or until firm. Top with whipped cream before serving.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos). Today's offerings include Athenian Meatloaf with Yogurt-Cucumber Sauce and Baked Ham with Honey Glaze. Enjoy!

COCONUT RED CURRY WITH TOFU

This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, “This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.”

Yield: Serves 4; Time: 30 minutes

This was featured in “Curry and Coconut Milk Fire Up a Weeknight Basic”, and can be viewed online at https://cooking.nytimes.com/recipes/1016196-coconut-red-curry-with-tofu.

Ingredients

14 ounces extra-firm tofu

1 tablespoon peanut or safflower oil

1-inch ginger root, peeled and minced

2 shallots or 1 small onion, minced

2 garlic cloves, minced

1 Thai chile or 2 serrano peppers, seeded and thinly sliced

2 tablespoons chopped cilantro stems

8 ounces cremini mushrooms, quartered

1/2 teaspoon sea salt, more to taste

3 tablespoons prepared red curry paste

1 cup unsweetened coconut milk

2 teaspoons Asian fish sauce

Zest and juice of 1 lime

1 cup snow peas

Basil and/or cilantro leaves, for garnish

Brown or white rice, for serving

Preparation

Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.

Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.

Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

POTATO AND ONION SOUP

This is from Roadfood.com. The send out emails periodically which are almost always interesting. This recipe, from Harry Caray's, starts off, “Cooking potatoes in beef stock gives the starchy vegetable a savor that all carnivores will appreciate. A sprinkle of Parmesan on each serving adds just the right zip.”

Preparation Time: 5 minutes; Cook Time: 30 minutes Servings: 6

Ingredients:

3 tablespoons butter

3 tablespoons extra virgin olive oil

1 1/2 cups peeled and sliced Spanish onions

3-1/2 cups homemade beef stock or equivalent amount of canned, low salt beef broth

3 cups peeled and cubed potatoes

Salt and pepper to taste

3 tablespoons grated Parmesan cheese

Directions:

Melt the butter in a large sauté pan and add the olive oil.

Add the onions and sauté until they become clear and turn a light brown. Set aside.

In a large stock pot, bring the beef stock to a boil. Reduce the heat and add the diced potatoes. Simmer over medium heat until the potatoes are soft.

Add the onions to the stock pot and simmer for an additional 15 minutes.

Salt and pepper the soup to taste. Sprinkle with the Parmesan cheese on top and serve.

RANCH BURGERS

This comes from bsouth21 on the Genius Kitchen site. Time: 25 minutes; Serves: 4; Yield: 4 burgers

To view this online, click here.

Ingredients

1 lb ground beef

1 (1 ounce) package ranch dressing mix

1 egg, lightly beaten

3/4 cup seasoned bread crumbs

1 onion, chopped

Directions

Preheat the grill to high heat.

In a bowl, mix the ground beef, ranch dressing mix, egg, seasoned bread crumbs, and onion.

Form mix in to 1/4 patties.

Lightly oil the grill grate. Place patties on the grill, and cook burgers until 165 degrees.

BAKED HAM WITH HONEY GLAZE

This is from the infamous long-since-forgotten emailing list. Makes 18 to 20 servings.

Ingredients

10 to 12 lb. fully cooked bone in ham

Whole cloves

1/2 c. honey

1/2 c. brown sugar

1 tsp. dry mustard

1 Tbsp. orange juice

Directions

Preheat oven to 325 degrees F. Place ham, fat side up, on rack in roasting pan. Insert meat thermometer in thickest part. Bake, uncovered, 2 hours.

With sharp knife, remove skin, if any; then score fat into 1 inch diamonds; stud each with a clove.

Combine honey, sugar, mustard and orange juice in 1 quart saucepan. Over medium heat bring to a boil while stirring. Brush half of honey glaze over ham; bake 30 minutes. Brush with rest of glaze; bake 30 minutes until golden and thermometer reads 130 degrees. Let stand 15 to 20 minutes before carving.

RAISIN OATMEAL COOKIES

This is from the infamous long-since-forgotten emailing list, though it looks like it was from a diabetic list.

Yield: 2-1/2 dozen cookies (1 per serving)

Ingredients

6 tablespoons margarine, softened

1/4 cup fat-free sour cream

1 egg

1 teaspoon vanilla

1 cup packed light brown sugar

1-1/2 cups quick-cooking oats

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 cup raisins for baking

Directions

Mix margarine, sour cream, egg, and vanilla in large bowl; mix in brown sugar. Mix in combined oats, flour, baking soda, baking powder, and cinnamon. Mix in raisins.

Drop dough onto greased cookie sheets, using 2 tablespoons for each cookie. Bake at 350 degrees F. until browned, 12 to 15 minutes. Cool on wire racks.

Nutritional Information Per Serving (1 cookie): Calories: 90, Fat: 2.7 g, Cholesterol: 7.1 mg, Sodium: 57 mg, Protein: 1.5 g, Carbohydrate: 15.3 g

Diabetic Exchanges: 1 Bread/Starch, 1/2 Fat

ATHENIAN MEATLOAF WITH YOGURT-CUCUMBER SAUCE

Makes 8 servings

Source: TBC

Find this recipe at: http://diabeticgourmet.com/recipes/html/1258.shtml

Ingredients

2 pounds 96% lean Ground Beef

1 cup soft bread crumbs*

3/4 cup finely chopped onion

1/2 cup 2% milk

1 large egg

1 tablespoon plus 1-1/2 teaspoons dried Greek seasoning, divided

1 cup low-fat or regular Greek-style yogurt

1/2 cup diced cucumber

* To make soft breadcrumbs: Tear several slices of fresh bread (French or whole wheat work well) into 1-inch pieces and pulse in a blender or food processor to make coarse crumbs. One slice of bread yields about 1/2 cup soft breadcrumbs.

Directions

Preheat oven to 350F. Combine Ground Beef, bread crumbs, onion, milk, egg, 1 tablespoon Greek seasoning in large bowl, mixing lightly but thoroughly.

Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan. Bake in 350F oven 1-1/4 to 1-1/2 hours, until instant-read thermometer inserted into center registers 160F.

Meanwhile, combine yogurt, cucumber and remaining 1-1/2 teaspoons Greek seasoning in medium bowl. Set aside.

Let stand 10 minutes; cut into slices. Serve with cucumber-yogurt sauce.

Nutritional Information Per Serving: Calories: 187; Protein: 26 g; Fat: 6 g; Sodium: 240 mg; Cholesterol: 95 mg; Saturated Fat: 3 g; Dietary Fiber: .4 g; Carbohydrates: 6 g

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos). Today's offerings include 30-Minutes Chili with Ground Beef and Beans and Baked Ham with Honey Glaze. Enjoy!

CHAPLI BURGERS

This comes from Samin Nosrat on The New York Times cooking e-newsletter. Samin wrote, “This recipe is inspired by the thin, heavily spiced Pakistani patties known as chapli kebabs, which are typically drizzled with green chutney and served wrapped in warm naan. This version replaces naan with buns and welcomes the classic crunch of iceberg lettuce. But what really sets these burgers apart are the other flavorful toppings and condiments: thinly sliced onions, tomatoes and cucumbers, a creamy herbed yogurt, and tomato ketchup spiked with tamarind paste. Take a few extra minutes to put together the sauces — the mouthwatering tang, sweetness, creaminess and spice they'll add will make all the difference.”

Yield: 4 to 6 servings; Time: 30 minutes.

You can view this online at https://cooking.nytimes.com/recipes/1019435-chapli-burgers.

Ingredients

For Burgers:

1 tablespoon coriander seeds

Sea salt

2 tablespoons fresh or dried pomegranate seeds

1 pound ground beef

1/2 small yellow onion, minced

1/2 medium tomato, finely chopped and drained of juice

1 clove garlic, finely grated or pounded

1 tablespoon finely grated fresh ginger

1/2 jalapeño, seeded and minced

1/2 teaspoon red-pepper flakes

1 teaspoon garam masala

1 teaspoon cumin powder

1/4 cup finely chopped cilantro leaves and tender stems

1 egg

Neutral oil for cooking

To Serve:

Burger buns

Iceberg lettuce

Tamarind ketchup (see recipe)

Herbed yogurt (see recipe)

Sliced Persian cucumbers, red onions and tomatoes

Preparation

Place coriander seeds in a small saucepan, and set over medium heat. Swirling pan, lightly toast seeds for 2 minutes until fragrant. Remove from heat, and finely pound in a mortar and pestle with a pinch of salt (alternatively, use a spice grinder or small food processor). Add pomegranate seeds, and coarsely pound (it’s fine if the inner seed does not break down). Scrape paste into a large mixing bowl.

Add beef, onion, tomato, garlic, ginger, 1/2 jalapeño, pepper flakes, garam masala, cumin, 1/4 cup cilantro, egg and 2 teaspoons salt. Use hands to knead mixture until combined.

Fry a quarter-size piece of the mixture, and taste. Adjust seasoning with salt and spices.

Line a baking sheet with parchment paper. Divide meat mixture onto parchment into 6 balls, and flatten into thin, 4-inch-round patties.

Set a large cast-iron pan over high heat. Add 2 tablespoons oil. When it shimmers, lay three patties into the pan, and cook for 2 minutes on each side until browned, then set aside on a plate. Drain grease from pan, and wipe with a paper towel, then cook remaining patties. (Alternatively, grill burgers over high heat for 2 minutes per side until browned.)

Serve immediately on toasted buns with tamarind ketchup, herbed yogurt and other garnishes.

Tip

Patties can be formed, covered and refrigerated up to one day in advance. Bring to room temperature before cooking. The burgers won’t be complete without the tamarind ketchup and herbed yogurt, which take only a few minutes to make and add welcome creaminess, sweetness and tang.

HERBED YOGURT

This comes from Samin Nosrat on The New York Times cooking e-newsletter. Samin wrote, “This simple sauce comes together quickly to provide a welcome creaminess and tang to Chapli burgers, kebabs, stewed chickpeas and fried potatoes alike.”

Yield: About 1/2 cup; Time: 15 minutes.

This was featured in “A Burger, But Better”, and can be viewed online here.

Ingredients

1/2 cup Greek yogurt

2 tablespoons finely chopped cilantro

1 teaspoon finely chopped mint

1 teaspoon minced jalapeño

Sea salt

Preparation

In a small bowl, stir together yogurt, cilantro, mint, jalapeño and a pinch of salt. Taste, and adjust seasoning as needed.

TAMARIND KETCHUP

The final of today's recipes from Samin Nosrat on The New York Times cooking e-newsletter. Samin wrote, “A touch of tamarind paste lends tomato ketchup an edgy pucker. Spread this sauce all over Chapli burgers, kebabs, fried potatoes or anywhere else you'd think to use the plain stuff.”

Yield: About 1/3 cup; Time: 5 minutes

This was featured in “A Burger, But Better”, and can be viewed online at https://cooking.nytimes.com/recipes/1019439-tamarind-ketchup.

Ingredients

1/3 cup ketchup

4 teaspoons tamarind paste

Preparation

In a small bowl, stir together ketchup and tamarind paste.

30-MINUTE CHILI WITH GROUND BEEF AND BEANS

This comes from Diana Rattray, a southern food cook on The Spruce Eats. Diana wrote, “This ground beef chili is hearty and delicious, and it takes only 30 minutes from start to finish! Don't feel overwhelmed by the list of ingredients, many are suggested toppings.

“The ground beef is quickly browned, then it is combined with a spice mixture, beans, and tomatoes for a quick and easy meal for a busy day. It's also easy on the budget.

“Make a pan of cornbread to go with the chili, along with a salad or slaw, or serve it with hot cooked rice and warm tortillas.

“If you're making this for a party game day gathering, offer several toppings with the chili and add a bowl of tortilla chips to the menu. The recipe is easily doubled.”

Total Time: 30 mins; PrepTime: 5 mins; Cook: 25 mins; Yield: 6 Servings

To view this online, click here.

Ingredients

For the Seasoning Mix:

3 tablespoons chili powder

2 tablespoons onion (dried minced)

1 1/2 teaspoons cumin

1 teaspoon oregano

1 teaspoon sugar

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper

For the Chili:

1-1/2 pounds ground beef (at least 85% lean)

1 can/14.5 ounces diced tomatoes

1 can/14.5 ounces diced tomatoes with mild green chile peppers*

1 can/8 ounces tomato sauce

1 can/15 to 16 ounces black beans (undrained)

salt to taste

Optional: shredded cheddar, cheddar-jack, or a Mexican blend of cheeses

For Toppings (optional):

sour cream

green onion (chopped)

red onion (chopped)

lettuce (shredded)

cilantro

guacamole

tomatoes (diced)

Directions

In a small bowl or cup, combine the chili powder with the dried minced onion, cumin, oregano, sugar, garlic powder, and the black and cayenne peppers. Blend well and set aside.

In a Dutch oven or large sauté pan over medium heat, brown the ground beef, turning and breaking up with a spatula as it cooks.

Drain the ground beef well. Return the beef to the pan over medium heat. Add the chili seasoning mix and stir to blend.

Add the 2 cans of tomatoes, tomato sauce, and undrained black beans. Stir to blend ingredients.

Bring the chili to a simmer. Reduce the heat to low and simmer, stirring occasionally, for 15 minutes.

Taste and add salt, as needed.

Serve with a Tex-Mex cornbread or classic Southern cornbread, biscuits, crackers, or tortilla chips, along with shredded cheese and your favorite toppings.

Tip

If you don't have diced tomatoes with chile peppers, use regular diced tomatoes and add mild green chile peppers. Or, use about 1 to 1-1/2 cups of chunky mild to medium salsa in place of the second can of tomatoes.

BAKED HAM WITH HONEY GLAZE

This is from the infamous long-since-forgotten emailing list. Makes 18 to 20 servings.

Ingredients

10 to 12 lb. fully cooked bone in ham

Whole cloves

1/2 c. honey

1/2 c. brown sugar

1 tsp. dry mustard

1 Tbsp. orange juice

Directions

Preheat oven to 325 degrees F. Place ham, fat side up, on rack in roasting pan. Insert meat thermometer in thickest part. Bake, uncovered, 2 hours.

With sharp knife, remove skin, if any; then score fat into 1 inch diamonds; stud each with a clove.

Combine honey, sugar, mustard and orange juice in 1 quart saucepan. Over medium heat bring to a boil while stirring. Brush half of honey glaze over ham; bake 30 minutes. Brush with rest of glaze; bake 30 minutes until golden and thermometer reads 130 degrees. Let stand 15 to 20 minutes before carving.

STRAWBERRY COBBLER

This was posted at Vegetarian Times on July 11, 2019, and begins, “Serve this delicately sweet dessert warm or at room temperature, or cover, and refrigerate up to two days.”

Makes 6 servings.

View this online here.

Ingredients

6 cups fresh strawberries, halved

3/4 cup sugar, divided

1/2 cup plus 2 Tbs. flour, divided

1 Tbs. lemon juice

1/8 tsp. baking powder

1/8 tsp. baking soda

1/8 tsp. salt

3 1/2 Tbs. nonhydrogenated vegetable shortening

Preparation

Preheat oven to 375°F. Coat 11- x 7-inch baking dish with cooking spray.

Toss together strawberries, 1/2 cup plus 2 Tbs. sugar, 2 Tbs. flour, and lemon juice in bowl. Transfer to prepared baking dish.

Whisk together remaining 1/2 cup flour, remaining 2 Tbs. sugar, baking powder, baking soda, and salt in separate bowl. Add shortening, and mix well with fork until mixture is crumbly. Stir in 1/2 cup water. Spread over strawberry mixture. Bake 20 to 30 minutes, or until browned and bubbly. Let stand 10 minutes before serving.

Friday

It's the first Friday in autumn; where does the time go?

Whatever your feelings about the coming autumn, we still have to eat through the weekend. To that end, today's offering include Baked Ham with Honey Glaze and Strawberry Cobbler. Enjoy!

CHAPLI BURGERS

This comes from Samin Nosrat on The New York Times cooking e-newsletter. Samin wrote, “This recipe is inspired by the thin, heavily spiced Pakistani patties known as chapli kebabs, which are typically drizzled with green chutney and served wrapped in warm naan. This version replaces naan with buns and welcomes the classic crunch of iceberg lettuce. But what really sets these burgers apart are the other flavorful toppings and condiments: thinly sliced onions, tomatoes and cucumbers, a creamy herbed yogurt, and tomato ketchup spiked with tamarind paste. Take a few extra minutes to put together the sauces — the mouthwatering tang, sweetness, creaminess and spice they'll add will make all the difference.”

Yield: 4 to 6 servings; Time: 30 minutes.

You can view this online at https://cooking.nytimes.com/recipes/1019435-chapli-burgers.

Ingredients

For Burgers:

1 tablespoon coriander seeds

Sea salt

2 tablespoons fresh or dried pomegranate seeds

1 pound ground beef

1/2 small yellow onion, minced

1/2 medium tomato, finely chopped and drained of juice

1 clove garlic, finely grated or pounded

1 tablespoon finely grated fresh ginger

1/2 jalapeño, seeded and minced

1/2 teaspoon red-pepper flakes

1 teaspoon garam masala

1 teaspoon cumin powder

1/4 cup finely chopped cilantro leaves and tender stems

1 egg

Neutral oil for cooking

To Serve:

Burger buns

Iceberg lettuce

Tamarind ketchup (see recipe)

Herbed yogurt (see recipe)

Sliced Persian cucumbers, red onions and tomatoes

Preparation

Place coriander seeds in a small saucepan, and set over medium heat. Swirling pan, lightly toast seeds for 2 minutes until fragrant. Remove from heat, and finely pound in a mortar and pestle with a pinch of salt (alternatively, use a spice grinder or small food processor). Add pomegranate seeds, and coarsely pound (it’s fine if the inner seed does not break down). Scrape paste into a large mixing bowl.

Add beef, onion, tomato, garlic, ginger, 1/2 jalapeño, pepper flakes, garam masala, cumin, 1/4 cup cilantro, egg and 2 teaspoons salt. Use hands to knead mixture until combined.

Fry a quarter-size piece of the mixture, and taste. Adjust seasoning with salt and spices.

Line a baking sheet with parchment paper. Divide meat mixture onto parchment into 6 balls, and flatten into thin, 4-inch-round patties.

Set a large cast-iron pan over high heat. Add 2 tablespoons oil. When it shimmers, lay three patties into the pan, and cook for 2 minutes on each side until browned, then set aside on a plate. Drain grease from pan, and wipe with a paper towel, then cook remaining patties. (Alternatively, grill burgers over high heat for 2 minutes per side until browned.)

Serve immediately on toasted buns with tamarind ketchup, herbed yogurt and other garnishes.

Tip

Patties can be formed, covered and refrigerated up to one day in advance. Bring to room temperature before cooking. The burgers won’t be complete without the tamarind ketchup and herbed yogurt, which take only a few minutes to make and add welcome creaminess, sweetness and tang.

HERBED YOGURT

This comes from Samin Nosrat on The New York Times cooking e-newsletter. Samin wrote, “This simple sauce comes together quickly to provide a welcome creaminess and tang to Chapli burgers, kebabs, stewed chickpeas and fried potatoes alike.”

Yield: About 1/2 cup; Time: 15 minutes.

This was featured in “A Burger, But Better”, and can be viewed online here.

Ingredients

1/2 cup Greek yogurt

2 tablespoons finely chopped cilantro

1 teaspoon finely chopped mint

1 teaspoon minced jalapeño

Sea salt

Preparation

In a small bowl, stir together yogurt, cilantro, mint, jalapeño and a pinch of salt. Taste, and adjust seasoning as needed.

TAMARIND KETCHUP

The final of today's recipes from Samin Nosrat on The New York Times cooking e-newsletter. Samin wrote, “A touch of tamarind paste lends tomato ketchup an edgy pucker. Spread this sauce all over Chapli burgers, kebabs, fried potatoes or anywhere else you'd think to use the plain stuff.”

Yield: About 1/3 cup; Time: 5 minutes

This was featured in “A Burger, But Better”, and can be viewed online at https://cooking.nytimes.com/recipes/1019439-tamarind-ketchup.

Ingredients

1/3 cup ketchup

4 teaspoons tamarind paste

Preparation

In a small bowl, stir together ketchup and tamarind paste.

BAKED HAM WITH HONEY GLAZE

This is from the infamous long-since-forgotten emailing list. Makes 18 to 20 servings.

Ingredients

10 to 12 lb. fully cooked bone in ham

Whole cloves

1/2 c. honey

1/2 c. brown sugar

1 tsp. dry mustard

1 Tbsp. orange juice

Directions

Preheat oven to 325 degrees F. Place ham, fat side up, on rack in roasting pan. Insert meat thermometer in thickest part. Bake, uncovered, 2 hours.

With sharp knife, remove skin, if any; then score fat into 1 inch diamonds; stud each with a clove.

Combine honey, sugar, mustard and orange juice in 1 quart saucepan. Over medium heat bring to a boil while stirring. Brush half of honey glaze over ham; bake 30 minutes. Brush with rest of glaze; bake 30 minutes until golden and thermometer reads 130 degrees. Let stand 15 to 20 minutes before carving.

STRAWBERRY COBBLER

This was posted at Vegetarian Times on July 11, 2019, and begins, “Serve this delicately sweet dessert warm or at room temperature, or cover, and refrigerate up to two days.”

Makes 6 servings.

View this online here.

Ingredients

6 cups fresh strawberries, halved

3/4 cup sugar, divided

1/2 cup plus 2 Tbs. flour, divided

1 Tbs. lemon juice

1/8 tsp. baking powder

1/8 tsp. baking soda

1/8 tsp. salt

3 1/2 Tbs. nonhydrogenated vegetable shortening

Preparation

Preheat oven to 375°F. Coat 11- x 7-inch baking dish with cooking spray.

Toss together strawberries, 1/2 cup plus 2 Tbs. sugar, 2 Tbs. flour, and lemon juice in bowl. Transfer to prepared baking dish.

Whisk together remaining 1/2 cup flour, remaining 2 Tbs. sugar, baking powder, baking soda, and salt in separate bowl. Add shortening, and mix well with fork until mixture is crumbly. Stir in 1/2 cup water. Spread over strawberry mixture. Bake 20 to 30 minutes, or until browned and bubbly. Let stand 10 minutes before serving.

CHEESE & BEAN ENCHILADAS

This is from MyDailyMoment.com, and begins, “Ole! Ole! Life without Mexican is boring! Spice up your dinner with this bean and cheese enchilada recipe. It will leave you saying Cha, Cha Cha!”

Serves: 4

To view this online, click here.

Ingredients

8 large corn tortillas

1 teaspoon oil

1 green pepper, chopped

2 small onions

3 tablespoons chili powder

3/4 teaspoon garlic powder

3/4 teaspoon onion powder

1 2/3 cups cooked kidney beans, or 1 can, drained

1/2 cup low fat cottage cheese

1 1/2 cups tomato puree or sauce (1 10.75 oz. can)

2 ounces shredded Monterey jack cheese

Directions

Soften tortillas if needed by wrapping in a damp paper towel and microwaving on high for 30 seconds. Cook onion and green pepper in oil until soft. Drain beans and mash. Add 2 tbsp. of the chili powder, ½ tsp. of the garlic powder, 3 tbsp. of the tomato puree or sauce, and the mashed beans and cottage cheese to the onions and green pepper. Mix well. Place 3 tbsp. of the bean and cheese mixture on each tortilla. Roll tortillas up and place in a baking dish. In a small bowl, combine remainder of tomato puree, remainder of the garlic powder, and all the onion powder. Stir well. Pour the seasoned tomato puree or sauce over the enchiladas, and top with Monterey jack. Cover and bake at 350 degrees for 20 to 30 minutes, until heated through and cheese on top is melted. Ready in 50 min.

Emailing List Recipes

It seems that anyone who's been online for any length of time ends up on dozens of emailing lists. That includes me.

Of course, some of the early lists that I was on dealt with recipes. While I still am on several cooking emailing lists, many of them have gone by the wayside, especially the ones where individuals posted one recipe here, another there, and collected whatever looked good that others have posted.

These recipes were on some of the early cooking lists that I was on, including three ham recipes, as well as others, such as Mississippi Mud Pie. Here's hoping they help you through the weekend. Enjoy!

GLAZED BAKED HAM

This is from the infamous long-since-forgotten emailing list.

Ingredients

1 12 lb. ham

1 cup firmly packed brown sugar

1 tablespoon mustard

1/4 cup pineapple juice

6 slices fresh or canned pineapple

6 maraschino cherries

Place ham, fat side up on rack in open roasting pan. Bake in 350*F oven for 3 to 3 1/2 hours. Combine sugar, mustard & pineapple juice. Remove ham from oven 45 minutes prior to completed baking time. Pour off excess fat. Spread 1/3 of the glaze on fat side. Arrange pineapple slices & cherries on the glaze, pressing firmly. Return to oven & baste with remaining glaze at 15 minute intervals.

COLA BAKED HAM

This is from the infamous long-since-forgotten emailing list. Makes 6 servings.

1/2 uncooked ham (5-6 lb.)

1 c. brown sugar

1 1/2 c. Coca Cola

1 c. crushed pineapple (optional)

Wash ham thoroughly. Rub fat side with brown sugar. Pour Coca Cola over ham. Pour crushed pineapple over ham. Bake at 450 degrees F. for 3 hours.

BAKED HAM WITH HONEY GLAZE

This is from the infamous long-since-forgotten emailing list. Makes 18 to 20 servings.

Ingredients

10 to 12 lb. fully cooked bone in ham

Whole cloves

1/2 c. honey

1/2 c. brown sugar

1 tsp. dry mustard

1 Tbsp. orange juice

Directions

Preheat oven to 325 degrees F. Place ham, fat side up, on rack in roasting pan. Insert meat thermometer in thickest part. Bake, uncovered, 2 hours.

With sharp knife, remove skin, if any; then score fat into 1 inch diamonds; stud each with a clove.

Combine honey, sugar, mustard and orange juice in 1 quart saucepan. Over medium heat bring to a boil while stirring. Brush half of honey glaze over ham; bake 30 minutes. Brush with rest of glaze; bake 30 minutes until golden and thermometer reads 130 degrees. Let stand 15 to 20 minutes before carving.

VEGETABLE MANICOTTI

This is from the infamous long-since-forgotten emailing list. It begins, “A great back-to-school recipe, this manicotti can be prepared in advance and kept frozen until you are ready to bake them.” Yields: 6 servings

1/2 cup carrots, shredded

1/2 cup zucchini, shredded

1 cup spinach, chopped

2 cups plain yogurt cheese

1 tablespoon Italian parsley, chopped

1 teaspoon oregano

1 teaspoon basil

1/2 teaspoon salt

1/2 teaspoon pepper

3 eggs

1 cup mozzarella cheese, shredded

12 manicotti shells, cooked

1 32oz jar tomato sauce

Using layered cheesecloth, strain the whey from 1 quart of yogurt overnight to make yogurt cheese. One quart of yogurt will yield approximately 2 cups of yogurt cheese.

Bring 6 cups of water to a boil, and cook manicotti noodles until still slightly firm, being careful not to overcook. Drain noodles, rinse with cold water.

Preheat oven to 350°F. In a 9x13 baking dish, coat the bottom of the dish with 4 tablespoons of tomato sauce. Set aside.

In large mixing bowl, fold vegetables, 1/2 cup mozzarella cheese, herbs, salt, pepper & eggs into yogurt cheese. Using a spoon, gently fill the manicotti shells with the cheese & vegetable mixture & place in the baking dish. Once shells have been filled, top manicotti with remaining tomato sauce. Bake for 25 minutes. Top with remaining shredded cheese & bake for an additional 15 minutes or until cheese is golden brown. Serve warm.

HONEY BEE AMBROSIA

This is from the infamous long-since-forgotten emailing list. Makes 4 to 6 servings.

4 medium oranges

1 medium banana

1/2 cup orange juice

1/4 cup honey

2 tbsp lemon juice

1/4 cup flaked coconut

Pare oranges. Cut crosswise into thin slices. Place in serving bowl. Peel bananas. Cut thin slices. Place in the bowl with oranges. Toss fruits. Blend orange juice, honey & lemon juice. Pour over fruits. Sprinkle with coconut.

MISSISSIPPI MUD PIE

This is from the infamous long-since-forgotten emailing list.

Ingredients

1 prepared 9-inch chocolate crumb pie crust

1 cup Powdered sugar

1 cup (6 oz.) NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels

1/4 cup (1/2 stick) butter or margarine, cut up

1/4 cup heavy whipping cream

2 tablespoons light corn syrup

1 teaspoon vanilla extract

3/4 cup chopped nuts, divided (optional)

2 pints coffee ice cream, softened slightly, divided

1 garnish of whipped cream (optional)

Directions

Heat sugar, morsels, butter, cream & corn syrup in small, heavy-duty saucepan over low heat, stirring constantly, until butter is melted & mixture is smooth. Remove from heat. Stir in vanilla extract. Cool until slightly warm.

Drizzle 1/3 cup chocolate sauce in bottom of crust; sprinkle with 1/4 cup nuts. Layer 1 pint ice cream, scooping thin slices with a large spoon; freeze for 1 hour. Repeat with 1/3 cup sauce, 1/4 cup nuts and remaining ice cream. Drizzle with remaining sauce; top with remaining nuts. Freeze for 2 hours or until firm. Top with whipped cream before serving.

Double-Post Thursday

Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's offerings include Baked Ham with Honey Glaze and Ranch Burgers. Enjoy!

COCONUT RED CURRY WITH TOFU

This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, “This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.”

Yield: Serves 4; Time: 30 minutes

This was featured in “Curry and Coconut Milk Fire Up a Weeknight Basic”, and can be viewed online at https://cooking.nytimes.com/recipes/1016196-coconut-red-curry-with-tofu.

Ingredients

14 ounces extra-firm tofu

1 tablespoon peanut or safflower oil

1-inch ginger root, peeled and minced

2 shallots or 1 small onion, minced

2 garlic cloves, minced

1 Thai chile or 2 serrano peppers, seeded and thinly sliced

2 tablespoons chopped cilantro stems

8 ounces cremini mushrooms, quartered

1/2 teaspoon sea salt, more to taste

3 tablespoons prepared red curry paste

1 cup unsweetened coconut milk

2 teaspoons Asian fish sauce

Zest and juice of 1 lime

1 cup snow peas

Basil and/or cilantro leaves, for garnish

Brown or white rice, for serving

Preparation

Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.

Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.

Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

POTATO AND ONION SOUP

This is from Roadfood.com. The send out emails periodically which are almost always interesting. This recipe, from Harry Caray's, starts off, “Cooking potatoes in beef stock gives the starchy vegetable a savor that all carnivores will appreciate. A sprinkle of Parmesan on each serving adds just the right zip.”

Preparation Time: 5 minutes; Cook Time: 30 minutes Servings: 6

Ingredients:

3 tablespoons butter

3 tablespoons extra virgin olive oil

1 1/2 cups peeled and sliced Spanish onions

3-1/2 cups homemade beef stock or equivalent amount of canned, low salt beef broth

3 cups peeled and cubed potatoes

Salt and pepper to taste

3 tablespoons grated Parmesan cheese

Directions:

Melt the butter in a large sauté pan and add the olive oil.

Add the onions and sauté until they become clear and turn a light brown. Set aside.

In a large stock pot, bring the beef stock to a boil. Reduce the heat and add the diced potatoes. Simmer over medium heat until the potatoes are soft.

Add the onions to the stock pot and simmer for an additional 15 minutes.

Salt and pepper the soup to taste. Sprinkle with the Parmesan cheese on top and serve.

RANCH BURGERS

This comes from bsouth21 on the Genius Kitchen site. Time: 25 minutes; Serves: 4; Yield: 4 burgers

To view this online, click here.

Ingredients

1 lb ground beef

1 (1 ounce) package ranch dressing mix

1 egg, lightly beaten

3⁄4 cup seasoned bread crumbs

1 onion, chopped

Directions

Preheat the grill to high heat.

In a bowl, mix the ground beef, ranch dressing mix, egg, seasoned bread crumbs, and onion.

Form mix in to 1/4 patties.

Lightly oil the grill grate. Place patties on the grill, and cook burgers until 165 degrees.

BAKED HAM WITH HONEY GLAZE

This is from the infamous long-since-forgotten emailing list. Makes 18 to 20 servings.

Ingredients

10 to 12 lb. fully cooked bone in ham

Whole cloves

1/2 c. honey

1/2 c. brown sugar

1 tsp. dry mustard

1 Tbsp. orange juice

Directions

Preheat oven to 325 degrees F. Place ham, fat side up, on rack in roasting pan. Insert meat thermometer in thickest part. Bake, uncovered, 2 hours.

With sharp knife, remove skin, if any; then score fat into 1 inch diamonds; stud each with a clove.

Combine honey, sugar, mustard and orange juice in 1 quart saucepan. Over medium heat bring to a boil while stirring. Brush half of honey glaze over ham; bake 30 minutes. Brush with rest of glaze; bake 30 minutes until golden and thermometer reads 130 degrees. Let stand 15 to 20 minutes before carving.

RAISIN OATMEAL COOKIES

This is from the infamous long-since-forgotten emailing list, though it looks like it was from a diabetic list.

Yield: 2-1/2 dozen cookies (1 per serving)

Ingredients

6 tablespoons margarine, softened

1/4 cup fat-free sour cream

1 egg

1 teaspoon vanilla

1 cup packed light brown sugar

1-1/2 cups quick-cooking oats

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 cup raisins for baking

Directions

Mix margarine, sour cream, egg, and vanilla in large bowl; mix in brown sugar. Mix in combined oats, flour, baking soda, baking powder, and cinnamon. Mix in raisins.

Drop dough onto greased cookie sheets, using 2 tablespoons for each cookie. Bake at 350 degrees F. until browned, 12 to 15 minutes. Cool on wire racks.

Nutritional Information Per Serving (1 cookie): Calories: 90, Fat: 2.7 g, Cholesterol: 7.1 mg, Sodium: 57 mg, Protein: 1.5 g, Carbohydrate: 15.3 g

Diabetic Exchanges: 1 Bread/Starch, 1/2 Fat

ATHENIAN MEATLOAF WITH YOGURT-CUCUMBER SAUCE

Makes 8 servings

Source: TBC

Find this recipe at: http://diabeticgourmet.com/recipes/html/1258.shtml

Ingredients

2 pounds 96% lean Ground Beef

1 cup soft bread crumbs*

3/4 cup finely chopped onion

1/2 cup 2% milk

1 large egg

1 tablespoon plus 1-1/2 teaspoons dried Greek seasoning, divided

1 cup low-fat or regular Greek-style yogurt

1/2 cup diced cucumber

* To make soft breadcrumbs: Tear several slices of fresh bread (French or whole wheat work well) into 1-inch pieces and pulse in a blender or food processor to make coarse crumbs. One slice of bread yields about 1/2 cup soft breadcrumbs.

Directions

Preheat oven to 350F. Combine Ground Beef, bread crumbs, onion, milk, egg, 1 tablespoon Greek seasoning in large bowl, mixing lightly but thoroughly.

Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan. Bake in 350F oven 1-1/4 to 1-1/2 hours, until instant-read thermometer inserted into center registers 160F.

Meanwhile, combine yogurt, cucumber and remaining 1-1/2 teaspoons Greek seasoning in medium bowl. Set aside.

Let stand 10 minutes; cut into slices. Serve with cucumber-yogurt sauce.

Nutritional Information Per Serving: Calories: 187; Protein: 26 g; Fat: 6 g; Sodium: 240 mg; Cholesterol: 95 mg; Saturated Fat: 3 g; Dietary Fiber: .4 g; Carbohydrates: 6 g

Friday Recipes

It's last Friday in summer. Where does the time go?

Whatever your feelings about the coming autumn, we still have to eat through the weekend. To that end, today's offering include Baked Ham with Honey Glaze and Strawberry Cobbler. Enjoy!

CHAPLI BURGERS

This comes from Samin Nosrat on The New York Times cooking e-newsletter. Samin wrote, “This recipe is inspired by the thin, heavily spiced Pakistani patties known as chapli kebabs, which are typically drizzled with green chutney and served wrapped in warm naan. This version replaces naan with buns and welcomes the classic crunch of iceberg lettuce. But what really sets these burgers apart are the other flavorful toppings and condiments: thinly sliced onions, tomatoes and cucumbers, a creamy herbed yogurt, and tomato ketchup spiked with tamarind paste. Take a few extra minutes to put together the sauces — the mouthwatering tang, sweetness, creaminess and spice they'll add will make all the difference.”

Yield: 4 to 6 servings; Time: 30 minutes.

You can view this online at https://cooking.nytimes.com/recipes/1019435-chapli-burgers.

Ingredients

For Burgers:

1 tablespoon coriander seeds

Sea salt

2 tablespoons fresh or dried pomegranate seeds

1 pound ground beef

1/2 small yellow onion, minced

1/2 medium tomato, finely chopped and drained of juice

1 clove garlic, finely grated or pounded

1 tablespoon finely grated fresh ginger

1/2 jalapeño, seeded and minced

1/2 teaspoon red-pepper flakes

1 teaspoon garam masala

1 teaspoon cumin powder

1/4 cup finely chopped cilantro leaves and tender stems

1 egg

Neutral oil for cooking

To Serve:

Burger buns

Iceberg lettuce

Tamarind ketchup (see recipe)

Herbed yogurt (see recipe)

Sliced Persian cucumbers, red onions and tomatoes

Preparation

Place coriander seeds in a small saucepan, and set over medium heat. Swirling pan, lightly toast seeds for 2 minutes until fragrant. Remove from heat, and finely pound in a mortar and pestle with a pinch of salt (alternatively, use a spice grinder or small food processor). Add pomegranate seeds, and coarsely pound (it’s fine if the inner seed does not break down). Scrape paste into a large mixing bowl.

Add beef, onion, tomato, garlic, ginger, 1/2 jalapeño, pepper flakes, garam masala, cumin, 1/4 cup cilantro, egg and 2 teaspoons salt. Use hands to knead mixture until combined.

Fry a quarter-size piece of the mixture, and taste. Adjust seasoning with salt and spices.

Line a baking sheet with parchment paper. Divide meat mixture onto parchment into 6 balls, and flatten into thin, 4-inch-round patties.

Set a large cast-iron pan over high heat. Add 2 tablespoons oil. When it shimmers, lay three patties into the pan, and cook for 2 minutes on each side until browned, then set aside on a plate. Drain grease from pan, and wipe with a paper towel, then cook remaining patties. (Alternatively, grill burgers over high heat for 2 minutes per side until browned.)

Serve immediately on toasted buns with tamarind ketchup, herbed yogurt and other garnishes.

Tip

Patties can be formed, covered and refrigerated up to one day in advance. Bring to room temperature before cooking. The burgers won’t be complete without the tamarind ketchup and herbed yogurt, which take only a few minutes to make and add welcome creaminess, sweetness and tang.

HERBED YOGURT

This comes from Samin Nosrat on The New York Times cooking e-newsletter. Samin wrote, “This simple sauce comes together quickly to provide a welcome creaminess and tang to Chapli burgers, kebabs, stewed chickpeas and fried potatoes alike.”

Yield: About 1/2 cup; Time: 15 minutes.

This was featured in “A Burger, But Better”, and can be viewed online here.

Ingredients

1/2 cup Greek yogurt

2 tablespoons finely chopped cilantro

1 teaspoon finely chopped mint

1 teaspoon minced jalapeño

Sea salt

Preparation

In a small bowl, stir together yogurt, cilantro, mint, jalapeño and a pinch of salt. Taste, and adjust seasoning as needed.

TAMARIND KETCHUP

The final of today's recipes from Samin Nosrat on The New York Times cooking e-newsletter. Samin wrote, “A touch of tamarind paste lends tomato ketchup an edgy pucker. Spread this sauce all over Chapli burgers, kebabs, fried potatoes or anywhere else you'd think to use the plain stuff.”

Yield: About 1/3 cup; Time: 5 minutes

This was featured in “A Burger, But Better”, and can be viewed online at https://cooking.nytimes.com/recipes/1019439-tamarind-ketchup.

Ingredients

1/3 cup ketchup

4 teaspoons tamarind paste

Preparation

In a small bowl, stir together ketchup and tamarind paste.

BAKED HAM WITH HONEY GLAZE

This is from the infamous long-since-forgotten emailing list. Makes 18 to 20 servings.

Ingredients

10 to 12 lb. fully cooked bone in ham

Whole cloves

1/2 c. honey

1/2 c. brown sugar

1 tsp. dry mustard

1 Tbsp. orange juice

Directions

Preheat oven to 325 degrees F. Place ham, fat side up, on rack in roasting pan. Insert meat thermometer in thickest part. Bake, uncovered, 2 hours.

With sharp knife, remove skin, if any; then score fat into 1 inch diamonds; stud each with a clove.

Combine honey, sugar, mustard and orange juice in 1 quart saucepan. Over medium heat bring to a boil while stirring. Brush half of honey glaze over ham; bake 30 minutes. Brush with rest of glaze; bake 30 minutes until golden and thermometer reads 130 degrees. Let stand 15 to 20 minutes before carving.

STRAWBERRY COBBLER

This was posted at Vegetarian Times on July 11, 2019, and begins, “Serve this delicately sweet dessert warm or at room temperature, or cover, and refrigerate up to two days.”

Makes 6 servings.

View this online here.

Ingredients

6 cups fresh strawberries, halved

3/4 cup sugar, divided

1/2 cup plus 2 Tbs. flour, divided

1 Tbs. lemon juice

1/8 tsp. baking powder

1/8 tsp. baking soda

1/8 tsp. salt

3 1/2 Tbs. nonhydrogenated vegetable shortening

Preparation

Preheat oven to 375°F. Coat 11- x 7-inch baking dish with cooking spray.

Toss together strawberries, 1/2 cup plus 2 Tbs. sugar, 2 Tbs. flour, and lemon juice in bowl. Transfer to prepared baking dish.

Whisk together remaining 1/2 cup flour, remaining 2 Tbs. sugar, baking powder, baking soda, and salt in separate bowl. Add shortening, and mix well with fork until mixture is crumbly. Stir in 1/2 cup water. Spread over strawberry mixture. Bake 20 to 30 minutes, or until browned and bubbly. Let stand 10 minutes before serving.

CHEESE & BEAN ENCHILADAS

This is from MyDailyMoment.com, and begins, “Ole! Ole! Life without Mexican is boring! Spice up your dinner with this bean and cheese enchilada recipe. It will leave you saying Cha, Cha Cha!”

Serves: 4

To view this online, click here.

Ingredients

8 large corn tortillas

1 teaspoon oil

1 green pepper, chopped

2 small onions

3 tablespoons chili powder

3/4 teaspoon garlic powder

3/4 teaspoon onion powder

1 2/3 cups cooked kidney beans, or 1 can, drained

1/2 cup low fat cottage cheese

1 1/2 cups tomato puree or sauce (1 10.75 oz. can)

2 ounces shredded Monterey jack cheese

Directions

Soften tortillas if needed by wrapping in a damp paper towel and microwaving on high for 30 seconds. Cook onion and green pepper in oil until soft. Drain beans and mash. Add 2 tbsp. of the chili powder, ½ tsp. of the garlic powder, 3 tbsp. of the tomato puree or sauce, and the mashed beans and cottage cheese to the onions and green pepper. Mix well. Place 3 tbsp. of the bean and cheese mixture on each tortilla. Roll tortillas up and place in a baking dish. In a small bowl, combine remainder of tomato puree, remainder of the garlic powder, and all the onion powder. Stir well. Pour the seasoned tomato puree or sauce over the enchiladas, and top with Monterey jack. Cover and bake at 350 degrees for 20 to 30 minutes, until heated through and cheese on top is melted. Ready in 50 min.

Ham and Sides - Double-Post Monday

Besides being Meatless Monday, it's Double-Post Monday.

When I was growing up, turkey was for Thanksgiving, ham for Easter, and Christmas would be a toss-up between the two. Well, except for the one year Mom decided to try fixing duck for Christmas. That was, um, memorable. Let's just say it wasn't exactly the big hit Mom had hoped for.

As for ham: My dad's dad loved ham, so if Dad's parents were coming to our place for Christmas, Mom would fix ham for the big meal.

According to Mom, I wasn't wild about ham as a little kid, and was frequently trying to get out of eating any. One year, I hit on a fool-proof plan. I waited until there were witnesses so Mom couldn't back out of any promises; I was thinking ahead as only a kid can. I then announced in my best drama-queen voice, "Oh, Mom, that ham smells wonderful! That is the most wonderful ham I have ever smelled. I'll bet it's going to taste really yummy!"

By now, Mom was smiling; she'd won me over! Her smile got even bigger when I asked, "Can I have as much ham as I want?"

"Of course, you can!" was her answer.

"Good. I don't want any!" I informed her, to everyone's amusement - except Mom's. She did laugh, after a minute, when she realized I'd gotten exactly what I'd wanted without a fight. Go figure!

I later grew up to actually love ham. It's actually one of the things I occasionally miss as a vegetarian.

That said, here are three ham recipes and three sides/desserts, including Cola Baked Ham and Baked Apples. Enjoy!

GLAZED BAKED HAM

Ingredients:

1 12 lb. ham

1 cup firmly packed brown sugar

1 tablespoon mustard

1/4 cup pineapple juice

6 slices fresh or canned pineapple

6 maraschino cherries

Directions

Place ham, fat side up on rack in open roasting pan. Bake in 350 degrees F oven for 3 to 3 1/2 hours. Combine sugar, mustard & pineapple juice. Remove ham from oven 45 minutes prior to completed baking time. Pour off excess fat. Spread 1/3 of the glaze on fat side. Arrange pineapple slices & cherries on the glaze, pressing firmly. Return to oven & baste with remaining glaze at 15 minute intervals.

COLA BAKED HAM

This is from the infamous long-since-forgotten-emailing-list. Makes 6 servings.

Ingredients

1/2 uncooked ham (5-6 lb.)

1 c. brown sugar

1 1/2 c. Coca Cola

1 c. crushed pineapple (optional)

Directions

Wash ham thoroughly. Rub fat side with brown sugar. Pour Coca Cola over ham. Pour crushed pineapple over ham. Bake at 450 degrees F. for 3 hours.

BAKED HAM WITH HONEY GLAZE

This is from the infamous long-since-forgotten-emailing-list. Makes 18 to 20 servings.

Ingredients

10 to 12 lb. fully cooked bone in ham

Whole cloves

1/2 c. honey

1/2 c. brown sugar

1 tsp. dry mustard

1 Tbsp. orange juice

Directions

Preheat oven to 325 degrees F. Place ham, fat side up, on rack in roasting pan. Insert meat thermometer in thickest part. Bake, uncovered, 2 hours.

With sharp knife, remove skin, if any; then score fat into 1 inch diamonds; stud each with a clove.

Combine honey, sugar, mustard and orange juice in 1 quart saucepan. Over medium heat bring to a boil while stirring. Brush half of honey glaze over ham; bake 30 minutes. Brush with rest of glaze; bake 30 minutes until golden and thermometer reads 130 degrees. Let stand 15 to 20 minutes before carving.

PUMPKIN PIE

This came from the December 2004 issue of Runners’ World. Makes 8 servings. Calories: 110 per slice. Unfortunately, I couldn't find the link for the pie on the Runners’ World site...

1 ready-made piecrust

1 10-ounce can mashed pumpkin

1/4 C egg substitute

1 can evaporated fat-free milk

1/3 C brown sugar

1 tsp cinnamon

1/2 tsp cloves

1/4 tsp ginger and nutmeg

Mix ingredients in large bowl using wire whisk. Pour into unbaked piecrust in nine-inch pie pan. Bake at 421 degrees for 15 minutes, then turn oven down to 350 degrees and bake for another 30 minutes. Let cool.

BAKED APPLES

This came from an old Weight Watcher’s email, and had a points value of 3 points each. I have no idea what the new points value each serving would have now, nor do I have the exact email to find the recipe. Very yummy, though.

4 apples, small

1 C applesauce, unsweetened

1/4 tsp ground cinnamon

1 Tbsp brown sugar

1/4 C water

2 C vanilla nonfat yogurt

1/4 ground cinnamon

4 tsp pecans or walnuts, toasted & chopped

Core apples, leaving bottom intact so they can be filled. Place upright in small glace microwaveable baking dish. Stir applesauce, cinnamon & brown sugar. Spoon mixture into apples. Pour water into bottom of baking dish. Cover dish & microwave at medium for 12-15 minutes until apples are soft. Remove from microwave & allow to cool. Spoon yogurt over each apple, garnish with a sprinkle of cinnamon & toasted pecans or walnuts.

SLOWCOOKER MACARONI AND CHEESE – CROCK POT

From a long-since-forgotten-emailing-list. Time to make 1 1/2 hours; 20 min prep; 4 servings

3/4 finely chopped onion

3/4 finely chopped green bell pepper

3 1/2 cups hot cooked elbow macaroni (about 1 1/2 cups uncooked)

1 tablespoon all-purpose flour

1/2 teaspoon dry mustard

1/8 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon fresh ground red pepper

1 1/2 cups 1% low-fat milk

1 cup shredded cheddar cheese

2 ounces processed cheese (Velveeta)

1 (2 ounce) jar diced pimentos, drained

Coat large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion & bell pepper; sauté 5 minutes or until tender. Place onion mixture & macaroni in 3-quart electric slow cooker coated with cooking spray.

Place flour & next 4 ingredients in small bowl; gradually add milk, stirring with whisk until well blended. Add milk mixture, cheeses, & pimiento to slow cooker; stir well. Cover lid; cook on high-heat setting 1-1/2 hours or until thick & creamy, stirring after 1 hour.