My friend was waxing nostalgic for an old-fashioned ham dinner.
So that's the plan for tomorrow when he comes over. A nice dinner and then
we'll watch the Red Sox game.

I've got a nice, 1lb ham steak and some pineapple rings, and I'm planning to
grill them on my George Foreman.

I've got various frozen veggies (pretty much everything except spinach,
brussels sprouts and asparagus, all of which I prefer fresh) and in the
fridge, I've got butternut squash and carrots. I also have potatoes, rice
and pasta in all shapes and sizes, including egg noodles.
My first thought was scalloped potatoes, but he doesn't like scalloped
potatoes. Nor does he like mashed or au-gratin potatoes. He doesn't eat
sweet potatoes, either. He's a funny eater--eats every vegetable under the
sun, but he doesn't like potatoes! (except baked, french fries, home fries
and roasted.) Those don't seem like the "go", to me.

I could do something with noodles, I could make rice pilaf, I can do just
about anything with those two things, i have a well-stocked pantry. But the
question is, what?

I don't really have any experience whatsoever planning meals around ham, so
my creativity isn't here for this one.

Is there some kind of gravy or sauce that goes with ham? I'm grilling it
with pineapple rings, remember.

Any ideas would be helpful. Thanks
----
Sheryl

Love like you've never been hurt
Live like there's no tomorrow
And dance like there's nobody watching

In article >, Sheryl Rosen
> wrote:

> I've got a nice, 1lb ham steak and some pineapple rings, and I'm
> planning to grill them on my George Foreman.

>
> I could do something with noodles, I could make rice pilaf, I can do
> just about anything with those two things, i have a well-stocked
> pantry. But the question is, what?
>
> Is there some kind of gravy or sauce that goes with ham? I'm grilling
> it with pineapple rings, remember.

Skip any sauce as long as you've got the pineapple rings.

> Any ideas would be helpful. Thanks

Hmmm, I'll be watching to see what's proffered up. I've got a ham steak
in the fridge, too. I'll probably fry up some boiled and skinned spuds,
diced, and heat a package of Captain Ken's baked beans. They'll be a
big hit with Rob.

Left to my own devices, I'd bake a potato and a squash and a sweet
potato. I'd probably have the baked potato with the meal and consider
the sweet and the squash just prepped for another meal. As long as I'm
turning on the oven for the baked spud. . . . And have some green
beans and a relish of some sort -- maybe some pickles. Or olives. Or
cranberry sauce. I wouldn't do noodles and I wouldn't do rice pilaf --
I think a baked spud sounds better with the ham than either the noodles
or pilaf. JMO.
--
-Barb, <www.jamlady.eboard.com> Updated 10-09-04; Sam I Am!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

>Melba's Jammin' writes:
>
>>Sheryl Rosen wrote:
>
>> I've got a nice, 1lb ham steak and some pineapple rings, and I'm
>> planning to grill them on my George Foreman.
>
>>
>> I could do something with noodles, I could make rice pilaf, I can do
>> just about anything with those two things, i have a well-stocked
>> pantry. But the question is, what?
>>
>> Is there some kind of gravy or sauce that goes with ham? I'm grilling
>> it with pineapple rings, remember.
>
>Skip any sauce as long as you've got the pineapple rings.
>
>> Any ideas would be helpful. Thanks
>
>Hmmm, I'll be watching to see what's proffered up. I've got a ham steak
>in the fridge, too. I'll probably fry up some boiled and skinned spuds,
>diced, and heat a package of Captain Ken's baked beans. They'll be a
>big hit with Rob.
>
>Left to my own devices, I'd bake a potato and a squash and a sweet
>potato. I'd probably have the baked potato with the meal and consider
>the sweet and the squash just prepped for another meal. As long as I'm
>turning on the oven for the baked spud. . . . And have some green
>beans and a relish of some sort -- maybe some pickles. Or olives. Or
>cranberry sauce. I wouldn't do noodles and I wouldn't do rice pilaf --
>I think a baked spud sounds better with the ham than either the noodles
>or pilaf. JMO.

Why mess around with so many dilemmas/dishes... I'd turn that 1lb ham steak
into souper hearty split pea soup... perfectly fine autumn fare.

Serve w/tossed salad topped with pineapple ring topped with cottage cheese and
a few nuts, and crusty bread and butter... prepare soup day before... easy!

Begin by browning the ham steak in a large heavy pot, add a couple large diced
onions, sweat till translucent, add a couple cups diced celery, and 4-5 diced
carrots. Add about 6 quarts water and 1lb green split peas (picked and
rinsed). Add a couple-three bay leaves, and ten good grinds black pepper.
Bring to the boil and immediately lower heat to slooow simmer, then add three
cups large diced potato, cover pot and let cook slooowly until peas are totally
disintegrated... 11/2 - 2 hours. The ham steak will have by then broken up
into largish sections, to be served in bowl of soup. Pot of soup is best
prepared day ahead, refrigerated, and reheated just before serving... serve
piping hot. Taste for salt... depending on ham steak may need none. --- don't
like split peas try navy beans.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Sheryl, How can you worry about sides for a ham steak, when the Red
Sox are already losing the third game against the Yankees. (

in article , Margaret Suran at
lid wrote on 10/16/04 8:18 PM:

> Sheryl, How can you worry about sides for a ham steak, when the Red
> Sox are already losing the third game against the Yankees. (
>

Wishful thinking?

I posted this before the game started, anyway!!!!
I can't even talk about this!
They were ahead, and now they are down by 7 runs.

I'm so depressed, I can't even talk about it!
I need the diversion of worrying about what to feed my friend. Neither one
of us is giving up. Yet.

It takes real character to remain loyal to a team that breaks your heart
year, after year, after year, after year, after year......etc.

I just can't even talk about this!!!! ;-)

Sheryl
--
---
Love like you've never been hurt
Live like there's no tomorrow
And dance like there's nobody watching

In article >, Sheryl Rosen
> wrote:

> in article , Margaret Suran at
> lid wrote on 10/16/04 8:18 PM:
>
> > Sheryl, How can you worry about sides for a ham steak, when the Red
> > Sox are already losing the third game against the Yankees. (

> It takes real character

Or foolish pride. :-)

> to remain loyal to a team that breaks your heart year, after year,
> after year, after year, after year......etc.


Talk about it with a Vikings fan.

> I just can't even talk about this!!!! ;-)

The opera ain't over yet, Kid. there's still your game this afternoon.
:-)

> Sheryl
--
-Barb, <www.jamlady.eboard.com> Updated 10-09-04; Sam I Am!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

In article >, Sheryl Rosen
> wrote:

> in article , Margaret Suran at
> lid wrote on 10/16/04 8:18 PM:
>
> > Sheryl, How can you worry about sides for a ham steak, when the Red
> > Sox are already losing the third game against the Yankees. (

> It takes real character

Or foolish pride. :-)

> to remain loyal to a team that breaks your heart year, after year,
> after year, after year, after year......etc.


Talk about it with a Vikings fan.

> I just can't even talk about this!!!! ;-)

The opera ain't over yet, Kid. there's still your game this afternoon.
:-)

> Sheryl
--
-Barb, <www.jamlady.eboard.com> Updated 10-09-04; Sam I Am!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

In article >, Sheryl Rosen
> wrote:

> in article , Margaret Suran at
> lid wrote on 10/16/04 8:18 PM:
>
> > Sheryl, How can you worry about sides for a ham steak, when the Red
> > Sox are already losing the third game against the Yankees. (

> It takes real character

Or foolish pride. :-)

> to remain loyal to a team that breaks your heart year, after year,
> after year, after year, after year......etc.


Talk about it with a Vikings fan.

> I just can't even talk about this!!!! ;-)

The opera ain't over yet, Kid. there's still your game this afternoon.
:-)

> Sheryl
--
-Barb, <www.jamlady.eboard.com> Updated 10-09-04; Sam I Am!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

in article , Margaret Suran at
lid wrote on 10/16/04 8:18 PM:

> Sheryl, How can you worry about sides for a ham steak, when the Red
> Sox are already losing the third game against the Yankees. (
>

Wishful thinking?

I posted this before the game started, anyway!!!!
I can't even talk about this!
They were ahead, and now they are down by 7 runs.

I'm so depressed, I can't even talk about it!
I need the diversion of worrying about what to feed my friend. Neither one
of us is giving up. Yet.

It takes real character to remain loyal to a team that breaks your heart
year, after year, after year, after year, after year......etc.

I just can't even talk about this!!!! ;-)

Sheryl
--
---
Love like you've never been hurt
Live like there's no tomorrow
And dance like there's nobody watching

in article , PENMART01 at
wrote on 10/16/04 7:45 PM:

> Why mess around with so many dilemmas/dishes... I'd turn that 1lb ham steak
> into souper hearty split pea soup... perfectly fine autumn fare.

That's my plan for the little bone and the half we don't eat for dinner
tomorrow!

But I'm not a fan of split pea, so it will be black bean soup. Same idea,
though.

I'll set some black beans in to soak tomorrow morning. Before going to bed,
I'll toss everything into the crock pot, put it in the fridge, and in the
morning, add water and set the pot on low. When I come home, dinner will be
ready, with lunches for a few days.


>
> Serve w/tossed salad topped with pineapple ring topped with cottage cheese and
> a few nuts, and crusty bread and butter... prepare soup day before... easy!
>
> Begin by browning the ham steak in a large heavy pot, add a couple large diced
> onions, sweat till translucent, add a couple cups diced celery, and 4-5 diced
> carrots. Add about 6 quarts water and 1lb green split peas (picked and
> rinsed). Add a couple-three bay leaves, and ten good grinds black pepper.
> Bring to the boil and immediately lower heat to slooow simmer, then add three
> cups large diced potato, cover pot and let cook slooowly until peas are
> totally
> disintegrated... 11/2 - 2 hours. The ham steak will have by then broken up
> into largish sections, to be served in bowl of soup. Pot of soup is best
> prepared day ahead, refrigerated, and reheated just before serving... serve
> piping hot. Taste for salt... depending on ham steak may need none. --- don't
> like split peas try navy beans.
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````

Sheryl Rosen
>
>PENMART01 wrote:
>
>> Why mess around with so many dilemmas/dishes... I'd turn that 1lb ham steak
>> into souper hearty split pea soup... perfectly fine autumn fare.
>
>That's my plan for the little bone and the half we don't eat for dinner
>tomorrow!

Hmm, I didn't want to bust your bubble by saying anything before but I think
you'll soon discover that a 1lb ham steak will barely serve one (which is
mainly why I suggested the soup)... packaged smoked ham steaks are about 15%
added water, plus they contain a lot of fat, and that center bone isn't much
but it adds up... they shink substantially... unless you're serving
make-believe dinner on a tot's tea set, or you're both on very strict diets,
you're in for a big surprise.... left overs, yer kidding.

And I think I know what I'm taking about... ham steak is the most often cooked
meal in the US Navy, served at least two times a week, often three... I cooked
over 1000 ham steaks a week, every week, for six years... and this doesn't
include the many thousands of whole smoked hams. The most popular
accompaniment for ham steak was grits or scrapple, but sometimes beans, baked
or blackeyed peas... with redeye gravy of course... and fried eggs, always
fried eggs with ham steak. Whole smoked ham required a whole nother spate of
accompaniments... almost always mashed spuds, but sometimes yams with raisin
sauce... and always greens, collards for the southerners... spinach for the
northerners.

Ham steak was breakfast fare, rotated with bacon and sausage. Whole smoked ham
was for dinner, and always for X-mas, Thanksgiving, and Easter, along with the
turkey.

I never met anyone liked ham couldn't polish off a 1lb ham steak lickity split,
most guys can *easily* consume two.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Sheryl Rosen
>
>PENMART01 wrote:
>
>> Why mess around with so many dilemmas/dishes... I'd turn that 1lb ham steak
>> into souper hearty split pea soup... perfectly fine autumn fare.
>
>That's my plan for the little bone and the half we don't eat for dinner
>tomorrow!

Hmm, I didn't want to bust your bubble by saying anything before but I think
you'll soon discover that a 1lb ham steak will barely serve one (which is
mainly why I suggested the soup)... packaged smoked ham steaks are about 15%
added water, plus they contain a lot of fat, and that center bone isn't much
but it adds up... they shink substantially... unless you're serving
make-believe dinner on a tot's tea set, or you're both on very strict diets,
you're in for a big surprise.... left overs, yer kidding.

And I think I know what I'm taking about... ham steak is the most often cooked
meal in the US Navy, served at least two times a week, often three... I cooked
over 1000 ham steaks a week, every week, for six years... and this doesn't
include the many thousands of whole smoked hams. The most popular
accompaniment for ham steak was grits or scrapple, but sometimes beans, baked
or blackeyed peas... with redeye gravy of course... and fried eggs, always
fried eggs with ham steak. Whole smoked ham required a whole nother spate of
accompaniments... almost always mashed spuds, but sometimes yams with raisin
sauce... and always greens, collards for the southerners... spinach for the
northerners.

Ham steak was breakfast fare, rotated with bacon and sausage. Whole smoked ham
was for dinner, and always for X-mas, Thanksgiving, and Easter, along with the
turkey.

I never met anyone liked ham couldn't polish off a 1lb ham steak lickity split,
most guys can *easily* consume two.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Sheryl, How can you worry about sides for a ham steak, when the Red
Sox are already losing the third game against the Yankees. (

in article , PENMART01 at
wrote on 10/16/04 7:45 PM:

> Why mess around with so many dilemmas/dishes... I'd turn that 1lb ham steak
> into souper hearty split pea soup... perfectly fine autumn fare.

That's my plan for the little bone and the half we don't eat for dinner
tomorrow!

But I'm not a fan of split pea, so it will be black bean soup. Same idea,
though.

I'll set some black beans in to soak tomorrow morning. Before going to bed,
I'll toss everything into the crock pot, put it in the fridge, and in the
morning, add water and set the pot on low. When I come home, dinner will be
ready, with lunches for a few days.


>
> Serve w/tossed salad topped with pineapple ring topped with cottage cheese and
> a few nuts, and crusty bread and butter... prepare soup day before... easy!
>
> Begin by browning the ham steak in a large heavy pot, add a couple large diced
> onions, sweat till translucent, add a couple cups diced celery, and 4-5 diced
> carrots. Add about 6 quarts water and 1lb green split peas (picked and
> rinsed). Add a couple-three bay leaves, and ten good grinds black pepper.
> Bring to the boil and immediately lower heat to slooow simmer, then add three
> cups large diced potato, cover pot and let cook slooowly until peas are
> totally
> disintegrated... 11/2 - 2 hours. The ham steak will have by then broken up
> into largish sections, to be served in bowl of soup. Pot of soup is best
> prepared day ahead, refrigerated, and reheated just before serving... serve
> piping hot. Taste for salt... depending on ham steak may need none. --- don't
> like split peas try navy beans.
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````

>Melba's Jammin' writes:
>
>>Sheryl Rosen wrote:
>
>> I've got a nice, 1lb ham steak and some pineapple rings, and I'm
>> planning to grill them on my George Foreman.
>
>>
>> I could do something with noodles, I could make rice pilaf, I can do
>> just about anything with those two things, i have a well-stocked
>> pantry. But the question is, what?
>>
>> Is there some kind of gravy or sauce that goes with ham? I'm grilling
>> it with pineapple rings, remember.
>
>Skip any sauce as long as you've got the pineapple rings.
>
>> Any ideas would be helpful. Thanks
>
>Hmmm, I'll be watching to see what's proffered up. I've got a ham steak
>in the fridge, too. I'll probably fry up some boiled and skinned spuds,
>diced, and heat a package of Captain Ken's baked beans. They'll be a
>big hit with Rob.
>
>Left to my own devices, I'd bake a potato and a squash and a sweet
>potato. I'd probably have the baked potato with the meal and consider
>the sweet and the squash just prepped for another meal. As long as I'm
>turning on the oven for the baked spud. . . . And have some green
>beans and a relish of some sort -- maybe some pickles. Or olives. Or
>cranberry sauce. I wouldn't do noodles and I wouldn't do rice pilaf --
>I think a baked spud sounds better with the ham than either the noodles
>or pilaf. JMO.

Why mess around with so many dilemmas/dishes... I'd turn that 1lb ham steak
into souper hearty split pea soup... perfectly fine autumn fare.

Serve w/tossed salad topped with pineapple ring topped with cottage cheese and
a few nuts, and crusty bread and butter... prepare soup day before... easy!

Begin by browning the ham steak in a large heavy pot, add a couple large diced
onions, sweat till translucent, add a couple cups diced celery, and 4-5 diced
carrots. Add about 6 quarts water and 1lb green split peas (picked and
rinsed). Add a couple-three bay leaves, and ten good grinds black pepper.
Bring to the boil and immediately lower heat to slooow simmer, then add three
cups large diced potato, cover pot and let cook slooowly until peas are totally
disintegrated... 11/2 - 2 hours. The ham steak will have by then broken up
into largish sections, to be served in bowl of soup. Pot of soup is best
prepared day ahead, refrigerated, and reheated just before serving... serve
piping hot. Taste for salt... depending on ham steak may need none. --- don't
like split peas try navy beans.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Sheryl Rosen wrote:
>
> My friend was waxing nostalgic for an old-fashioned ham dinner.
> So that's the plan for tomorrow when he comes over. A nice dinner and then
> we'll watch the Red Sox game.
>
> I've got a nice, 1lb ham steak and some pineapple rings, and I'm planning to
> grill them on my George Foreman.

Don't forget the brown sugar.

> I've got various frozen veggies (pretty much everything except spinach,
> brussels sprouts and asparagus, all of which I prefer fresh) and in the
> fridge, I've got butternut squash and carrots. I also have potatoes, rice
> and pasta in all shapes and sizes, including egg noodles.
> My first thought was scalloped potatoes, but he doesn't like scalloped
> potatoes. Nor does he like mashed or au-gratin potatoes. He doesn't eat
> sweet potatoes, either. He's a funny eater--eats every vegetable under the
> sun, but he doesn't like potatoes! (except baked, french fries, home fries
> and roasted.) Those don't seem like the "go", to me.
>
> I could do something with noodles, I could make rice pilaf, I can do just
> about anything with those two things, i have a well-stocked pantry. But the
> question is, what?

How about green beans and maybe boston beans?

You probably should have something crunchy, anyway.

nancy

"Sheryl Rosen" > wrote in message
...
> My friend was waxing nostalgic for an old-fashioned ham dinner.
> So that's the plan for tomorrow when he comes over. A nice dinner
and then
> we'll watch the Red Sox game.
>
> I've got a nice, 1lb ham steak and some pineapple rings, and I'm
planning to
> grill them on my George Foreman.
>
> I've got various frozen veggies (pretty much everything except
spinach,
> brussels sprouts and asparagus, all of which I prefer fresh) and in
the
> fridge, I've got butternut squash and carrots. I also have
potatoes, rice
> and pasta in all shapes and sizes, including egg noodles.
> My first thought was scalloped potatoes, but he doesn't like
scalloped
> potatoes. Nor does he like mashed or au-gratin potatoes. He doesn't
eat
> sweet potatoes, either. He's a funny eater--eats every vegetable
under the
> sun, but he doesn't like potatoes! (except baked, french fries, home
fries
> and roasted.) Those don't seem like the "go", to me.
>
> I could do something with noodles, I could make rice pilaf, I can do
just
> about anything with those two things, i have a well-stocked pantry.
But the
> question is, what?
>
> I don't really have any experience whatsoever planning meals around
ham, so
> my creativity isn't here for this one.
>
> Is there some kind of gravy or sauce that goes with ham? I'm
grilling it
> with pineapple rings, remember.
>
> Any ideas would be helpful. Thanks

Maybe some biscuits or cornbread. Then the home fries and green beans
would round it out for me.

"Sam D." > wrote in message
...
>
> "Sheryl Rosen" > wrote in message
> ...
>> My friend was waxing nostalgic for an old-fashioned ham dinner.
>> So that's the plan for tomorrow when he comes over. A nice dinner
> and then
>> we'll watch the Red Sox game.
>>
>> I've got a nice, 1lb ham steak and some pineapple rings, and I'm
> planning to
>> grill them on my George Foreman.
>>
>> I've got various frozen veggies (pretty much everything except
> spinach,
>> brussels sprouts and asparagus, all of which I prefer fresh) and in
> the
>> fridge, I've got butternut squash and carrots. I also have
> potatoes, rice
>> and pasta in all shapes and sizes, including egg noodles.
>> My first thought was scalloped potatoes, but he doesn't like
> scalloped
>> potatoes. Nor does he like mashed or au-gratin potatoes. He doesn't
> eat
>> sweet potatoes, either. He's a funny eater--eats every vegetable
> under the
>> sun, but he doesn't like potatoes! (except baked, french fries, home
> fries
>> and roasted.) Those don't seem like the "go", to me.
>>
>> I could do something with noodles, I could make rice pilaf, I can do
> just
>> about anything with those two things, i have a well-stocked pantry.
> But the
>> question is, what?
>>
>> I don't really have any experience whatsoever planning meals around
> ham, so
>> my creativity isn't here for this one.
>>
>> Is there some kind of gravy or sauce that goes with ham? I'm
> grilling it
>> with pineapple rings, remember.
>>
>> Any ideas would be helpful. Thanks
>
How about some corn?

Jan

"Sam D." > wrote in message
...
>
> "Sheryl Rosen" > wrote in message
> ...
>> My friend was waxing nostalgic for an old-fashioned ham dinner.
>> So that's the plan for tomorrow when he comes over. A nice dinner
> and then
>> we'll watch the Red Sox game.
>>
>> I've got a nice, 1lb ham steak and some pineapple rings, and I'm
> planning to
>> grill them on my George Foreman.
>>
>> I've got various frozen veggies (pretty much everything except
> spinach,
>> brussels sprouts and asparagus, all of which I prefer fresh) and in
> the
>> fridge, I've got butternut squash and carrots. I also have
> potatoes, rice
>> and pasta in all shapes and sizes, including egg noodles.
>> My first thought was scalloped potatoes, but he doesn't like
> scalloped
>> potatoes. Nor does he like mashed or au-gratin potatoes. He doesn't
> eat
>> sweet potatoes, either. He's a funny eater--eats every vegetable
> under the
>> sun, but he doesn't like potatoes! (except baked, french fries, home
> fries
>> and roasted.) Those don't seem like the "go", to me.
>>
>> I could do something with noodles, I could make rice pilaf, I can do
> just
>> about anything with those two things, i have a well-stocked pantry.
> But the
>> question is, what?
>>
>> I don't really have any experience whatsoever planning meals around
> ham, so
>> my creativity isn't here for this one.
>>
>> Is there some kind of gravy or sauce that goes with ham? I'm
> grilling it
>> with pineapple rings, remember.
>>
>> Any ideas would be helpful. Thanks
>
How about some corn?

Jan

"Sheryl Rosen" > wrote in message

> My first thought was scalloped potatoes, but he doesn't like scalloped
> potatoes. Nor does he like mashed or au-gratin potatoes. He doesn't eat
> sweet potatoes, either. He's a funny eater--eats every vegetable under
> the
> sun, but he doesn't like potatoes! (except baked, french fries, home fries
> and roasted.) Those don't seem like the "go", to me.

How about potato salad? Traditional with mayo, or one with olive oil? That
is common at our house with ham.

>
> I could do something with noodles, I could make rice pilaf, I can do just
> about anything with those two things, i have a well-stocked pantry. But
> the
> question is, what?

If he is picky no telling what will work. Buttered noodles?
Ed

http://pages.cthome.net/edhome

"Edwin Pawlowski" > wrote:

>How about potato salad? Traditional with mayo, or one with olive oil? That
>is common at our house with ham.

Never heard of one with olive oil, do tell please.

D.
--
Touch-twice life. Eat. Drink. Laugh.

-Resolved: To be more temperate in my postings.
Oct 5th, 2004 JDL

Derek Lyons wrote:
> "Edwin Pawlowski" > wrote:
>
>
>>How about potato salad? Traditional with mayo, or one with olive oil? That
>>is common at our house with ham.
>
>
> Never heard of one with olive oil, do tell please.
>
> D.
lots of freshly minced parsley, chopped red onion,
extra virgin olive oil, salt and lots of cracked
black pepper, celery. Best potato salad I ever had!
Goomba

>lots of freshly minced parsley, chopped red onion,
>extra virgin olive oil, salt and lots of cracked
>black pepper, celery. Best potato salad I ever had!
>Goomba

Um, you forgot the potatoes... hehe
Prolly could use some vinegar/lemon too...


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>lots of freshly minced parsley, chopped red onion,
>extra virgin olive oil, salt and lots of cracked
>black pepper, celery. Best potato salad I ever had!
>Goomba

Um, you forgot the potatoes... hehe
Prolly could use some vinegar/lemon too...


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>(Derek Lyons) assed:
>
>"Edwin Pawlowski" wrote:
>
>>How about potato salad? Traditional with mayo, or one with olive oil? That
>>is common at our house with ham.
>
>Never heard of one with olive oil, do tell please.

Depending upon imagination the variety can be infinite... and there is no
reason one can't prepare mayonnaise with olive oil.


POTATO SALAD WITH OLIVES, TOMATOES, AND CAPERS

A popular salad on the island of Pantelleria.

2 1/2 pounds medium red-skinned potatoes, scrubbed
5 tablespoons extra-virgin olive oil
1 12-ounce cucumber, peeled, halved lengthwise, seeded, cubed
4 large plum tomatoes, quartered
1 red onion, very thinly sliced
24 black oil-cured olives, pitted, halved
1/4 cup very thinly sliced fresh basil
2 tablespoons drained capers
3 tablespoons white wine vinegar
1/2 teaspoon dried oregano
3 hard-boiled eggs, peeled, quartered

Cook potatoes in boiling salted water until tender, about 30 minutes. Drain;
cool. Peel potatoes, cut into 1-inch pieces and place in bowl. Add oil; toss to
coat. Add cucumber, tomatoes, onion, olives, basil, and capers. Whisk vinegar
and oregano in bowl; mix into salad. Season with salt and pepper. Garnish with
eggs and serve.

Bon Appétit
May 2002

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Derek Lyons wrote:
> "Edwin Pawlowski" > wrote:
>
>
>>How about potato salad? Traditional with mayo, or one with olive oil? That
>>is common at our house with ham.
>
>
> Never heard of one with olive oil, do tell please.
>
> D.
lots of freshly minced parsley, chopped red onion,
extra virgin olive oil, salt and lots of cracked
black pepper, celery. Best potato salad I ever had!
Goomba

>(Derek Lyons) assed:
>
>"Edwin Pawlowski" wrote:
>
>>How about potato salad? Traditional with mayo, or one with olive oil? That
>>is common at our house with ham.
>
>Never heard of one with olive oil, do tell please.

Depending upon imagination the variety can be infinite... and there is no
reason one can't prepare mayonnaise with olive oil.


POTATO SALAD WITH OLIVES, TOMATOES, AND CAPERS

A popular salad on the island of Pantelleria.

2 1/2 pounds medium red-skinned potatoes, scrubbed
5 tablespoons extra-virgin olive oil
1 12-ounce cucumber, peeled, halved lengthwise, seeded, cubed
4 large plum tomatoes, quartered
1 red onion, very thinly sliced
24 black oil-cured olives, pitted, halved
1/4 cup very thinly sliced fresh basil
2 tablespoons drained capers
3 tablespoons white wine vinegar
1/2 teaspoon dried oregano
3 hard-boiled eggs, peeled, quartered

Cook potatoes in boiling salted water until tender, about 30 minutes. Drain;
cool. Peel potatoes, cut into 1-inch pieces and place in bowl. Add oil; toss to
coat. Add cucumber, tomatoes, onion, olives, basil, and capers. Whisk vinegar
and oregano in bowl; mix into salad. Season with salt and pepper. Garnish with
eggs and serve.

Bon Appétit
May 2002

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"Edwin Pawlowski" > wrote:

>How about potato salad? Traditional with mayo, or one with olive oil? That
>is common at our house with ham.

Never heard of one with olive oil, do tell please.

D.
--
Touch-twice life. Eat. Drink. Laugh.

-Resolved: To be more temperate in my postings.
Oct 5th, 2004 JDL

"Sheryl Rosen" > wrote in message
...
> My friend was waxing nostalgic for an old-fashioned ham dinner.
> So that's the plan for tomorrow when he comes over. A nice dinner and then
> we'll watch the Red Sox game.
>
> I've got a nice, 1lb ham steak and some pineapple rings, and I'm planning
to
> grill them on my George Foreman.
>
> I've got various frozen veggies (pretty much everything except spinach,
> brussels sprouts and asparagus, all of which I prefer fresh) and in the
> fridge, I've got butternut squash and carrots. I also have potatoes, rice
> and pasta in all shapes and sizes, including egg noodles.
> My first thought was scalloped potatoes, but he doesn't like scalloped
> potatoes. Nor does he like mashed or au-gratin potatoes. He doesn't eat
> sweet potatoes, either. He's a funny eater--eats every vegetable under
the
> sun, but he doesn't like potatoes! (except baked, french fries, home fries
> and roasted.) Those don't seem like the "go", to me.
>
> I could do something with noodles, I could make rice pilaf, I can do just
> about anything with those two things, i have a well-stocked pantry. But
the
> question is, what?
>
> I don't really have any experience whatsoever planning meals around ham,
so
> my creativity isn't here for this one.
>
> Is there some kind of gravy or sauce that goes with ham? I'm grilling it
> with pineapple rings, remember.
>
> Any ideas would be helpful. Thanks


MAC & CHEESE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!

Paul

Sheryl Rosen wrote:
> My friend was waxing nostalgic for an old-fashioned ham dinner.
> So that's the plan for tomorrow when he comes over. A nice dinner and then
> we'll watch the Red Sox game.
>
> I've got a nice, 1lb ham steak and some pineapple rings, and I'm planning to
> grill them on my George Foreman.
>
> I've got various frozen veggies (pretty much everything except spinach,
> brussels sprouts and asparagus, all of which I prefer fresh) and in the
> fridge, I've got butternut squash and carrots. I also have potatoes, rice
> and pasta in all shapes and sizes, including egg noodles.
> My first thought was scalloped potatoes, but he doesn't like scalloped
> potatoes. Nor does he like mashed or au-gratin potatoes. He doesn't eat
> sweet potatoes, either. He's a funny eater--eats every vegetable under the
> sun, but he doesn't like potatoes! (except baked, french fries, home fries
> and roasted.) Those don't seem like the "go", to me.
>
> I could do something with noodles, I could make rice pilaf, I can do just
> about anything with those two things, i have a well-stocked pantry. But the
> question is, what?
>
> I don't really have any experience whatsoever planning meals around ham, so
> my creativity isn't here for this one.
>
> Is there some kind of gravy or sauce that goes with ham? I'm grilling it
> with pineapple rings, remember.
>
> Any ideas would be helpful. Thanks
> ----
> Sheryl
>
> Love like you've never been hurt
> Live like there's no tomorrow
> And dance like there's nobody watching

I would suggest the rice pilaf - ham, rice and peas are great together.
A green vegetable would be nice - steamed broccoli reheat in sesame oil,
green beans with almonds, asparagus etc. Enjoy your meal -- Rusty

"Sheryl Rosen" > wrote in message
...

So your two questions seem to be:

> I could do something with noodles, I could make rice pilaf, I can do just
> about anything with those two things, i have a well-stocked pantry. But
> the
> question is, what?

> Is there some kind of gravy or sauce that goes with ham? I'm grilling it
> with pineapple rings, remember.

Have I got a solution!

For the ham: marinate for 30 minutes in
1 cup brown sugar
1/2 cup cider vinegar
2 tablespoons prepared mustard
1 cup pineapple juice
and then grill it (I broil it in the marinade) and top with pineapple slices

For a pilaf, lightly brown
1/2 cup finely broken vermicelli
1 cup rice
in butter and then do the pilaf with
2 1/2 cups chicken stock

Pour the marinade on both the ham and the pilaf.

Felice

Sheryl Rosen wrote:
> My friend was waxing nostalgic for an old-fashioned ham dinner.
> So that's the plan for tomorrow when he comes over. A nice dinner and then
> we'll watch the Red Sox game.
>
> I've got a nice, 1lb ham steak and some pineapple rings, and I'm planning to
> grill them on my George Foreman.
>
> I've got various frozen veggies (pretty much everything except spinach,
> brussels sprouts and asparagus, all of which I prefer fresh) and in the
> fridge, I've got butternut squash and carrots. I also have potatoes, rice
> and pasta in all shapes and sizes, including egg noodles.
> My first thought was scalloped potatoes, but he doesn't like scalloped
> potatoes. Nor does he like mashed or au-gratin potatoes. He doesn't eat
> sweet potatoes, either. He's a funny eater--eats every vegetable under the
> sun, but he doesn't like potatoes! (except baked, french fries, home fries
> and roasted.) Those don't seem like the "go", to me.
>
> I could do something with noodles, I could make rice pilaf, I can do just
> about anything with those two things, i have a well-stocked pantry. But the
> question is, what?
>
> I don't really have any experience whatsoever planning meals around ham, so
> my creativity isn't here for this one.
>
> Is there some kind of gravy or sauce that goes with ham? I'm grilling it
> with pineapple rings, remember.
>


Stick some whole cloves in the ham or in those pineapple rings before
you grill them.

Sweet potatoes go better than just about anything else with ham. I'm
not sure what to do if someone doesn't like baked sweet potatoes. Maybe
some rather heavy fresh rolls would do. Or bake that squash that you
mentioned.

Boiled green beans are good if you can get nice sturdy beans with some
flavor to 'em. Most of the beans I've seen in the stores are picked too
young. I don't know about frozen ones.

You also might make a fresh fruit salad.

Bob

Sheryl Rosen wrote:
>
> My friend was waxing nostalgic for an old-fashioned ham dinner.
> So that's the plan for tomorrow when he comes over. A nice dinner and then
> we'll watch the Red Sox game.
>

I may be too late, but:

Ham and pineapple rings
homemade macaroni and cheese (your choice of pasta)
squash
green beans or peas
applesauce



gloria p

in article , Puester at
wrote on 10/16/04 9:22 PM:

> Sheryl Rosen wrote:
>>
>> My friend was waxing nostalgic for an old-fashioned ham dinner.
>> So that's the plan for tomorrow when he comes over. A nice dinner and then
>> we'll watch the Red Sox game.
>>
>
> I may be too late, but:
>
> Ham and pineapple rings
> homemade macaroni and cheese (your choice of pasta)
> squash
> green beans or peas
> applesauce
>
>
>
> gloria p

I like this menu a LOT!
And I have everything.
I could make a small mac and cheese, with elbows and cheddar.
I have squash. I have frozen green beans.
and I have chunky applesauce!
I think we have a winner.

in article , Puester at
wrote on 10/16/04 9:22 PM:

> Sheryl Rosen wrote:
>>
>> My friend was waxing nostalgic for an old-fashioned ham dinner.
>> So that's the plan for tomorrow when he comes over. A nice dinner and then
>> we'll watch the Red Sox game.
>>
>
> I may be too late, but:
>
> Ham and pineapple rings
> homemade macaroni and cheese (your choice of pasta)
> squash
> green beans or peas
> applesauce
>
>
>
> gloria p

I like this menu a LOT!
And I have everything.
I could make a small mac and cheese, with elbows and cheddar.
I have squash. I have frozen green beans.
and I have chunky applesauce!
I think we have a winner.

Sheryl Rosen > wrote in message >...
> My friend was waxing nostalgic for an old-fashioned ham dinner.
> So that's the plan for tomorrow when he comes over. A nice dinner and then
> we'll watch the Red Sox game.
>
> I've got a nice, 1lb ham steak and some pineapple rings, and I'm planning to
> grill them on my George Foreman.
> Any ideas would be helpful. Thanks



Fried apples.

previously in rfc, Sheryl Rosen > wrote:

> My friend was waxing nostalgic for an old-fashioned ham dinner.
> So that's the plan for tomorrow when he comes over. A nice dinner and
> then we'll watch the Red Sox game.
>
> I've got a nice, 1lb ham steak and some pineapple rings, and I'm
> planning to grill them on my George Foreman.
>
> I've got various frozen veggies (pretty much everything except
> spinach, brussels sprouts and asparagus, all of which I prefer fresh)
> and in the fridge, I've got butternut squash and carrots. I also have
> potatoes, rice and pasta in all shapes and sizes, including egg
> noodles. My first thought was scalloped potatoes, but he doesn't like
> scalloped potatoes. Nor does he like mashed or au-gratin potatoes. He
> doesn't eat sweet potatoes, either. He's a funny eater--eats every
> vegetable under the sun, but he doesn't like potatoes! (except baked,
> french fries, home fries and roasted.) Those don't seem like the "go",
> to me.
>
> I could do something with noodles, I could make rice pilaf, I can do
> just about anything with those two things, i have a well-stocked
> pantry. But the question is, what?
>
> I don't really have any experience whatsoever planning meals around
> ham, so my creativity isn't here for this one.
>
> Is there some kind of gravy or sauce that goes with ham? I'm grilling
> it with pineapple rings, remember.
>
> Any ideas would be helpful. Thanks
> ----
> Sheryl
>
> Love like you've never been hurt
> Live like there's no tomorrow
> And dance like there's nobody watching
>


I'd roast the potatoes (in hunks) with hunks of carrot and onion and garlic
(if you've got them) A little olive oil on them, salt, pepper, roast until
everything tender and caramelized - stir on the baking tray or in the
casserole dish as needed.

I'd also make whatever green veg you've got frozen (broccoli or green
beans?) If you have green beans I'd make a green bean casserole - toss the
green beans with olive oil, some vinegar, crushed garlic, salt & pepper,
and then top it with bread crumbs, some dots of butter or olive oil and
some grated cheese if you have it. In the oven for an hour or so, til it's
hot and crusty. You can do it at the same time as the roast veggies,
though it may take a little less time.

If you don't have the green beans, but do have something else green, I'd do
it fairly simply - olive oil and lemon, or butter!

I haven't made a ham steak in forever. I'm thinking of doing a fresh ham
as part of Thanksgiving and I'll probably do a big tray of roast veggies.

-Claudia

Baked sweet potato, pecan butter and sour cream............finish the potato
on the grill serve with skin on.

"Sheryl Rosen" > wrote in message
...
> My friend was waxing nostalgic for an old-fashioned ham dinner.
> So that's the plan for tomorrow when he comes over. A nice dinner and then
> we'll watch the Red Sox game.
>
> I've got a nice, 1lb ham steak and some pineapple rings, and I'm planning
to
> grill them on my George Foreman.
>
> I've got various frozen veggies (pretty much everything except spinach,
> brussels sprouts and asparagus, all of which I prefer fresh) and in the
> fridge, I've got butternut squash and carrots. I also have potatoes, rice
> and pasta in all shapes and sizes, including egg noodles.
> My first thought was scalloped potatoes, but he doesn't like scalloped
> potatoes. Nor does he like mashed or au-gratin potatoes. He doesn't eat
> sweet potatoes, either. He's a funny eater--eats every vegetable under
the
> sun, but he doesn't like potatoes! (except baked, french fries, home fries
> and roasted.) Those don't seem like the "go", to me.
>
> I could do something with noodles, I could make rice pilaf, I can do just
> about anything with those two things, i have a well-stocked pantry. But
the
> question is, what?
>
> I don't really have any experience whatsoever planning meals around ham,
so
> my creativity isn't here for this one.
>
> Is there some kind of gravy or sauce that goes with ham? I'm grilling it
> with pineapple rings, remember.
>
> Any ideas would be helpful. Thanks
> ----
> Sheryl
>
> Love like you've never been hurt
> Live like there's no tomorrow
> And dance like there's nobody watching
>

"Sheryl Rosen" > wrote in message
...
> My friend was waxing nostalgic for an old-fashioned ham dinner.
> So that's the plan for tomorrow when he comes over. A nice dinner and then
> we'll watch the Red Sox game.
>
> I've got a nice, 1lb ham steak and some pineapple rings, and I'm planning
> to
> grill them on my George Foreman.
>
> I've got various frozen veggies (pretty much everything except spinach,
> brussels sprouts and asparagus, all of which I prefer fresh) and in the
> fridge, I've got butternut squash and carrots. I also have potatoes, rice
> and pasta in all shapes and sizes, including egg noodles.
> My first thought was scalloped potatoes, but he doesn't like scalloped
> potatoes. Nor does he like mashed or au-gratin potatoes. He doesn't eat
> sweet potatoes, either. He's a funny eater--eats every vegetable under
> the
> sun, but he doesn't like potatoes! (except baked, french fries, home fries
> and roasted.) Those don't seem like the "go", to me.
>
> I could do something with noodles, I could make rice pilaf, I can do just
> about anything with those two things, i have a well-stocked pantry. But
> the
> question is, what?
>
> I don't really have any experience whatsoever planning meals around ham,
> so
> my creativity isn't here for this one.
>
> Is there some kind of gravy or sauce that goes with ham? I'm grilling it
> with pineapple rings, remember.
>
> Any ideas would be helpful. Thanks
> ----
> Sheryl
> ====================

Green Beans and apple sauce (or baked apple slices w/ cinnmon) scream Ham
steak for me! Ooh, or you could do glazed carrots... cook until al dente,
throw a little butter on them, splash of lemon juice, sprinkle of 5-Spice
Chinese Powder and a splattering of honey... YMMV.

Cyndi

In article >, Sheryl Rosen
> wrote:

> I've got a nice, 1lb ham steak and some pineapple rings, and I'm
> planning to grill them on my George Foreman.

>
> I could do something with noodles, I could make rice pilaf, I can do
> just about anything with those two things, i have a well-stocked
> pantry. But the question is, what?
>
> Is there some kind of gravy or sauce that goes with ham? I'm grilling
> it with pineapple rings, remember.

Skip any sauce as long as you've got the pineapple rings.

> Any ideas would be helpful. Thanks

Hmmm, I'll be watching to see what's proffered up. I've got a ham steak
in the fridge, too. I'll probably fry up some boiled and skinned spuds,
diced, and heat a package of Captain Ken's baked beans. They'll be a
big hit with Rob.

Left to my own devices, I'd bake a potato and a squash and a sweet
potato. I'd probably have the baked potato with the meal and consider
the sweet and the squash just prepped for another meal. As long as I'm
turning on the oven for the baked spud. . . . And have some green
beans and a relish of some sort -- maybe some pickles. Or olives. Or
cranberry sauce. I wouldn't do noodles and I wouldn't do rice pilaf --
I think a baked spud sounds better with the ham than either the noodles
or pilaf. JMO.
--
-Barb, <www.jamlady.eboard.com> Updated 10-09-04; Sam I Am!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.