Subj : 12/31 Champagne Day - 1
To   : Ben Collver
From : Dave Drum
Date : Mon Jan 01 2024 06:20:00

-=> Ben Collver wrote to Dave Drum <=-

 BC> Happy New Year!

 DD>       Title: Ham in Champagne
 DD>       Yield: 15 Servings
 DD>      19 lb Boneless ham

 BC> recipesource.com has 5 duplicate copies of this recipe [1].  Some say
 BC> 19 lb ham, and others say one 9 lb ham.  The recipe says 15 servings.
 BC> According to Southern Living, that would be one 9 pound ham [2].

 BC> [1]
 BC> https://recipesource.com/cgi-bin/search.cgi?search_string=ham+in+champag
 BC> ne

 BC> [2]
 BC> https://www.southernliving.com/food/meat/pork/how-much-ham-per-person

That recipe was numbered <2000 in my MM database so it was collected 
early days. I've never made it since even a 9# ham would be overkill
for my household.

Also, "Servings" is just a "guesstimate" at the best of times. Maybe
the editors/writers at Southern Living aren't eager eaters.

Heck, we once had a regular poster who was well known for using "3" for 
the number of servings .... even when it was patently obvious that was a
specious number.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hoosier Supper
 Categories: Beef, Vegetables, Casseroles, Cheese, Rice
      Yield: 3 Servings
 
      1 lb Ground beef
    1/2 c  Bell pepper; chopped
    1/2 c  Celery; chopped
      1 cl Garlic
      2 c  Eggplant; diced
      2 tb Parsley
      1 c  Uncooked rice
      1    Envelope of onion soup mix
    1/2 ts Oregano
      6 oz Can tomato paste
      3 c  Water
    1/4 c  Ripe olives
      1 c  Bread crumbs
    1/2 c  Parmesan cheese
      2 tb Butter; melted
           Salt and pepper
 
  Brown the beef; drain excess fat. Add green pepper,
  celery and garlic. Saute until tender. Stir in salt
  and pepper, eggplant (my favorite), parsley, rice,
  oregano, soup mix, tomato paste and water. Bring to a
  boil; cover and simmer for 20 minutes. Pour into
  greased casserole or baking pan. Sprinkle with mixed
  bread crumbs, Parmesan cheese and butter. Top with
  ripe olives.
  
  Bake at 450ºF/232ºC for 15 minutes.
  
  I usually omit the olives. -- Randy Rigg
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... English recipe: boil and salt it. Boil some more.
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