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Posts Tagged ‘mustard’

This recipe comes straight from the cookbook “Mama Dip’s Kitchen” by Mildred Council. Ever since I bought this book in 1999, I’ve never made ham any other way.

When buying a country ham, make sure that the ham is soft all over when mashed with your thumb and that the skin is not dry and hard. Allow plenty of time to prepare a country ham. It soaks and cooks for a long while. Use leftovers to make sandwiches and biscuits.

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My husband is a mustard aficionado. If the pantry had less than three jars of Jack Daniels No. 7 mustard, he’d get panicky. I decided to go ahead and make my own. Not knowing anything about the process or the specific chemistry involved, I plunged ahead into the first recipe I found, which entailed nearly and hour of cooking on the stove. Disastrous! It was bitter; no, bitter is too kind a descriptor. There simply are no words.

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