* Exported from BigOven *

Baked Ham Steaks With Cream

Recipe By :Cookbook Digest, Sep/Oct, 1995
Serving Size :4
Cuisine :
Main Ingred. :
Categories :Main Dish Ham

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
3 tablespoon butter
4 lean country ham steaks - (abt 6 oz ea)
2 tablespoon finely-chopped shallots
1/2 cup small-cubed ripe tomatoes
1 cup Chablis
= (or other dry white wine)
1 cup heavy cream
Salt --to taste
Freshly-ground black pepper --to taste
Sautéed Spinach And Tomatoes --(see recipe)

Over medium heat, melt 2 tablespoons of the butter in a nonstick skillet
large enough to hold all the ham in one layer. Add the ham steaks and
cook for about 2 minutes. Turn and cook on the other side for about 1
minute. Transfer to a platter and keep warm.

In the same skillet, add the shallots and tomatoes and cook, stirring,
until wilted. Add the wine, bring to a boil, and simmer until most of
the wine has evaporated. Add the cream and salt and pepper to taste and
return to a simmer. Cook, stirring, for about 3 minutes.

Place a fine mesh strainer over a small bowl and pour the tomato and
cream mixture through it, using a rubber spatula to push the solids
through. Return the sauce to the skillet and allow it to simmer
briefly. Swirl in the remaining butter and check for seasoning.

To serve, divide Sautéed Spinach and Tomatoes among 4 warmed serving
plates. Place a steak over each serving of vegetables and spoon the
sauce over all.

This recipe yields 4 servings.

Comments: Ham with cream is one of those cherished Burgundian dishes.
This is a version of it, to be served with sautéed spinach and tomatoes.

Formatted for MC7 02-08-2004 by Joe Comiskey - Mad's Recipe Emporium

Per Serving (excluding unknown items): 321 Calories; 31g Fat (95.2%
calories from fat); 1g Protein; 2g Carbohydrate; 0g Dietary Fiber; 105mg
Cholesterol; 148mg Sodium. Exchanges: 0 Non-Fat Milk; 6 Fat.


** This recipe can be pasted directly into BigOven for Windows. **
** Easy Windows recipe software. Try it free at www.bigoven.com. **

* Exported from BigOven *

Sauteed Spinach And Tomatoes

Recipe By :Cookbook Digest, Sep/Oct, 1995
Serving Size :4
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1 1/2 pounds fresh spinach
2 large ripe tomatoes
2 tablespoon butter
1 garlic clove --peeled
1 pinch freshly-grated nutmeg
Salt --to taste
Freshly-ground black pepper --to taste

Remove the stems of the spinach and wash the leaves thoroughly in cool
water. Drain well and let stand.

Core the tomatoes, halve them, squeeze out the seeds, and cut the
tomatoes into small cubes.

In a large skillet, add butter, tomato, and garlic and cook briefly
over high heat while stirring. Add the spinach, nutmeg, and salt and
pepper to taste. Cook quickly, stirring with a wooden spatula, until
the spinach is wilted.

Do not overcook. Serve immediately.

This recipe yields 4 servings.

Formatted for MC7 02-06-2004 by Joe Comiskey - Mad's Recipe Emporium

Per Serving (excluding unknown items): 102 Calories; 7g Fat (50.3%
calories from fat); 5g Protein; 9g Carbohydrate; 5g Dietary Fiber; 16mg
Cholesterol; 199mg Sodium. Exchanges: 2 Vegetable; 1 Fat.


** This recipe can be pasted directly into BigOven for Windows. **
** Easy Windows recipe software. Try it free at www.bigoven.com. **