Subj : Re: Atk 1
To   : Sean Dennis
From : Dave Drum
Date : Sun Jul 17 2022 05:42:06

-=> Sean Dennis wrote to Dave Drum <=-

 DD> I don't care. Let's eat!  Bv)=

 SD> Reminds me of a Boy Scout Jamboree I attended 35 years ago or so.
 SD> There were a lot of Mormons in attendance but we had a very nice boy
 SD> who came from a non-religious family participating.  So he was asked to
 SD> say grace and he said in a soft, humble voice: "Good food, good drink,
 SD> good God, let's eat!" He meant every word he said, too.  Don't know
 SD> what ever happened to him but I hope he escaped the abject poverty he
 SD> lived in.

I've used that little "prayer" myself. Except I made it rhyme with "Good
food, good meat .... ". Once at a relatives home for a holiday dinner
my younger brother was fidgeting and eyeing the food hungrily. When the
head of the table said "Let's all give thanks" everyone bowed their heads
except Robert. Uncle Tom told him "You've not said grace yet>"

So he blurted out "Grace!" and reached for the ham.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Julskinka - Christmas Ham
 Categories: Five, Loo, Pork
      Yield: 12 Servings
 
      3 kg (6 1/2 lb) or bigger salt
           - cured fresh ham (do NOT
           - use dried, cured ham)
      1 lg Egg
      2 tb Mustard
      1 tb Sugar
      3 tb Breadcrumbs
 
  The main dish served [in Sweden] on Christmas Eve is the
  "julskinka", the traditional Christmas ham. Usually, a
  ham should last at least for a week and appear at almost
  all meals between Christmas Eve and New Years Day.
  
  Depending upon the method of salt curing it might be
  necessary to leave the ham overnight covered with water
  to desalt it.
  
  Set the oven @ 250+|F/120+|C. Insert a thermometer (oven)
  in the thickest part of the ham and bake until the
  internal temperature reaches 165+|F/73+|C. Remove the
  rind carefully and as much of the fat as you like. (With
  less fat left it is healthier but drier!)
  
  Reset the oven to 450+|F/230+|C.
  
  Mix egg, mustard, and sugar. Place the ham in a roasting
  pan, cover it with the mixture, and sift the breadcrumbs
  over; they should stick to the egg-mustard mixture.
  
  Bake the ham for 10 minutes in the oven. When ready, it
  should have a golden colour with a few deep brown but no
  black patches. If you're not going to use it as the
  centrepiece on the buffet table you can serve it together
  with potatoes, red cabbages, mustard and stewed and
  mashed apples.
  
  * Origin - Lost in the Supermarket *
  
  Another Michael Loo Short Subject
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... When scouting for BBQ look for a cartoon pig on the sign.
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