The Girlchild and the BRG came to town Friday afternoon for the holiday
weekend. Jamie was in Boston on a training mission and was there for
the weekend. :-(

I can't imagine Easter dinner without ham and Polish sausage so that's
what I planned to serve. A friend had recommended Ingebretsen's hams to
me so I thought I'd give it a go. At $3.50 per pound, though I wasn't
looking for a lot of ham. My usual ham purchase is $.88 per pound on
sale at Cub. Ingebretsen's sells a 1/4 ham. Half of a half. Kewl. I
bought one for about $12.50. I picked up 3 sticks of Polish at
Kramarczuk's.

On Friday night, Girlchild was sniffing around the kitchen and auxiliary
fridge (the garage) and rather casually asked me if we were having "some
kind of Easter dinner" at our house. Well, yeah -- open the fridge and
take a whiff. Smoked ham and sausage are not bad things to smell when
you open a refrigerator door. She did. Then closed the door and looked
at me and said, "Well, I don't see any Princess Torte anywhere."
Well-l-l-l, all righty then. What parent wants to scar her kid for life
by not producing what the heart most desires? Silly me.

The remainder of the menu was horseradish, potato casserole, deviled
eggs, fresh asparagus, fresh broccoli, cole slaw, pickles and olives,
5-cup salad, crescent rolls from Wuollet's, and Princess Torte for
dessert.

On our way to a scrapbooking store (what a racket!), I mentioned that
I'd only be picking up a couple pieces of the Torte at Wuollets, because
they're probably up to about $3.75 per slice now and I've learned to buy
it by the piece rather than toss the better part of a $25 dessert.
Girlchild looked at me and said that Sam might like it. . . . and I
looked at her and said that if Sam liked it she could probably have a
bite of her mom's and mine -- she would NOT be likely to eat a whole
piece of it. My beloved Girlchild then looked at me and had the gall to
say this: "You mean you wouldn't spring for an extra $3.75 to ensure
your granddaughter's Happy Easter?" ExCUSE me? ROFL!!! She wasn't
inclined to be sharing hers. Heh!

On Saturday morning, the BRG and I headed north to Wuollet's for
Princess Torte and something for Rob. Sam wasn't sure she wanted to
come with me. Actually she screamed for half a block and then got over
it. We bought the goods (at $3.95 per slice, thank you; and a slice of
a chocolate cake thang for Rob -- I wound up tossing out 2/3 of it -- it
was pretty rich), hit Cub for the rest of what I needed for dinner and
came home. She was a real trooper.

At supper on Saturday night (Beef Kunkoki -- I've posted the recipe here
more than once -- with white rice and broccoli spears), I was ruminating
about Sunday dinner and remarked that I'd made the decision to make a
big meal in spite of being only three and a half for the meal -- I don't
want to get out of the habit of making a nice holiday meal, I guess.

On Sunday morning, Sam discovered that Esther Bunny had visited
overnight and had brought her treats. Kewl. How do you top Dora The
Explorer Legos, eh? She was in good spirits and we went to church,
stopped at Grandma Schaller's, made a stop at the U for Rob, then came
home. Our holiday meal was going to be closer to the dinner hour rather
than to the noon meal time. Especially since we didn't get home until
about 1:30 or so. :-/

When Sam went down for her nap, I fixed the potato casserole. I did
decide to forego cooking the potatoes myself and used a bag of Simply
Potatoes Shredded Hash Browns. I was short on sour cream, too, and used
some buttermilk in them. That was a pretty good idea, if I do say so.
Less fat in the buttermilk than in the sour cream. Girlchild is trying
to lose a couple pounds. We aim to please.

I'd made the 5-cup salad (one cup each mini marshmallows, sour cream
<used some sour lean in there>, drained pineapple bits, drained mandarin
orange piecces, and Baker's Angel Flake coconut from a package marked
1999 that was in the fridge) the night before and it was pretty darned
good.

I put the ham in the oven along with the potato casserole, checked my
menu and proceeded merrily along.

The point of this story is to say that halfway through the meal (my
table was gaw-geous, thank you -- even Sam got the crystal and fine
china <gotta start 'em young>) I remembered the Polish sausage.
Actually, what I remembered is that I'd forgotten to heat it. Damn, I
hate when that happens. Oh, well. Tomorrow night, maybe. :-/

The ham was wonderful. I glazed it with a mixture of fruit juice (from
the salad fruits), dark brown sugar, yellow mustard (prepared), and a
little cinnamon and a little clove. The ham was moist and delicious and
not terribly salty. Looks like I'm done with cheap ham.

The kids went home at about 5:00 and I crashed after watching Nick and
Jessica Whomever. Some dress in the opening number. It was the bomb --
and fallout was imminent. Woo-hoo!

The End.
--
-Barb, <www.jamlady.eboard.com> updated 3-29-04.

Melba's Jammin' wrote:
> The Girlchild and the BRG came to town Friday afternoon for the holiday
> weekend. Jamie was in Boston on a training mission and was there for
> the weekend. :-(

When did he get promoted from "WhatshisnamehisnameisJamie"? (you
thought we wouldn't notice) :->

> [snip]
>
> The ham was wonderful. I glazed it with a mixture of fruit juice (from
> the salad fruits), dark brown sugar, yellow mustard (prepared), and a
> little cinnamon and a little clove. The ham was moist and delicious and
> not terribly salty. Looks like I'm done with cheap ham.

I've found that jelly-that-didnt-set mixed with prepared mustard makes a
really good base for ham glaze. Thin it down a little if necessary and
simmer it with a cinnamon stick. Pour or brush it over the ham that you
artfully adorned with pineapple rings and cloves.

Best regards,
Bob

(Barb's tasty details snipped)

Dinner in the apple blossom capital of NE Seattle (chez us) was roast
Chinese style duck with orange sauce. [Ham is not a common fixture in
our home, unless it's for sandwiches. Eternity is a ham and two people,
according to an earlier edition of the Joy of Cooking.] The duck was
steamed before roasting. This meant I had to rig up a steamer in the
largest pot I own. I wound up balancing the skimpy metal vegetable
steamer on top of two artichoke steamers I bought on impulse at the Sand
Point Metropolitan Market two weeks ago. I also had to cut off the
duck's tail to make it fit in the pot. (No loss--all fat anyway.) The
steaming didn't reduce the fat any more than roasting the duck from the
raw state would have, but it was still tasty. We had rice and Asian
cucumber/broccoslaw salad along with the duck. Dessert was pavlova with
mango, strawberry, and kumquats in syrup. Since we had so much pavlova,
we invited the neighbors over for dessert. This particular pavlova was
a bit more fragile than ones I'd made before, but nonetheless good. SO
made decaf lattes to accompany the pavlova. The neighbors left happy.

Cindy

--
C.J. Fuller

Delete the obvious to email me

In article >, zxcvbob
> wrote:

> Melba's Jammin' wrote:
> > The Girlchild and the BRG came to town Friday afternoon for the holiday
> > weekend. Jamie was in Boston on a training mission and was there for
> > the weekend. :-(
>
> When did he get promoted from "WhatshisnamehisnameisJamie"?

He didn't. I was too lazy to type it that way.

>(you thought we wouldn't notice) :->

AAMOF, I did not think you would notice. Wiseass.

>
> > [snip]
> >
> > The ham was wonderful. I glazed it with a mixture of fruit juice
> > (from the salad fruits), dark brown sugar, yellow mustard
> > (prepared), and a little cinnamon and a little clove. The ham was
> > moist and delicious and not terribly salty. Looks like I'm done
> > with cheap ham.

>
> I've found that jelly-that-didnt-set mixed with prepared mustard makes a
> really good base for ham glaze. Thin it down a little if necessary and
> simmer it with a cinnamon stick. Pour or brush it over the ham that you
> artfully adorned with pineapple rings and cloves.

Glaze plan sounds good; I'm not much into adorning anything but my
teeth. :-) I've got a new bridge due -- I'm thinking, I'm thinking.
Any suggestions?

>
> Best regards,
> Bob
--
-Barb, <www.jamlady.eboard.com> updated 3-29-04.

"Melba's Jammin'" > wrote in message
...
snipping the details. Sounds super...

Sounds like the typical Polish Easter. What no butter lamb?

I forgot ours, as well as the rye bread from Szypula's. Still two kinds of
kielbasa (fresh and smoked), ham, potatoes, the asparagus, a green bean
cassarole, and deviled eggs.

We washed it down with ice cream though, not the carrot cake I usually make.

Working at Wally World has taken a toll on me. Too zonked on Saturday to
make it.

-Ginny

Melba's Jammin' > wrote in news:barbschaller-
:

> Any suggestions?
>

A bunch of bananas?

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

"Virginia Tadrzynski" > wrote in news:c5fi5e$1218r$1@ID-
126245.news.uni-berlin.de:

> Sounds like the typical Polish Easter. What no butter lamb?
>

And no beets?

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

Melba's Jammin' > wrote in message >...
> The Girlchild and the BRG came to town Friday afternoon for the holiday
> weekend. Jamie was in Boston on a training mission and was there for
> the weekend. :-(
>
> I can't imagine Easter dinner without ham and Polish sausage so that's
> what I planned to serve. A friend had recommended Ingebretsen's hams to
> me so I thought I'd give it a go. At $3.50 per pound, though I wasn't
> looking for a lot of ham. My usual ham purchase is $.88 per pound on
> sale at Cub. Ingebretsen's sells a 1/4 ham. Half of a half. Kewl. I
> bought one for about $12.50. I picked up 3 sticks of Polish at
> Kramarczuk's.
[snip]

I see you liked this ham... and a quick search showed me Ingebretsen's
also sells Norwegian fishballs, too. Is Ingebretsen's near the
airport? Is the ham worth a trip from the airport? Do you know if
they're open on the weekends?

I'll be passing through the Twin Cities briefly in July with a few
hours layover. Am scheming to check it out.

Karen
p.s. I am gone tomorrow for a couple of weeks so I apologize if I
don't get back and thank you right away. Nice Easter post, too, btw.
Thanks.

"Melba's Jammin'" > wrote in message
...
> The Girlchild and the BRG came to town Friday afternoon for the holiday
> weekend. Jamie was in Boston on a training mission and was there for
> the weekend. :-(
<Snip Yummy Tale>
The kids went home at about 5:00 and I crashed after watching Nick and
> Jessica Whomever. Some dress in the opening number. It was the bomb --
> and fallout was imminent. Woo-hoo!
>
> The End.
> --
> -Barb, <www.jamlady.eboard.com> updated 3-29-04.

Sounds pretty wonderful Barb. A couple questions...Did you eat the polish
sausage yet? What'd ya do with it? I have some my mom bought at the butcher
and I'm wondering what to do besides toss it on the grill.
Also, what is a Princess Torte?

We went to brunch, which was a mistake because it was awful! Everything was
either missing or cold...and the salmon was gray and smelled. Ugh. Never
more! Next time I'm sticking with my standing rib roast and ham dinner!

kimberly

In article <xlYec.2002$432.235@fed1read01>, "Nexis" >
wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > The Girlchild and the BRG came to town Friday afternoon for the
> > holiday weekend. Jamie was in Boston on a training mission and was
> > there for the weekend. :-( <Snip Yummy Tale>
> The kids went home at about 5:00 and I crashed after watching Nick
> and
> > Jessica Whomever. Some dress in the opening number. It was the
> > bomb -- and fallout was imminent. Woo-hoo!
> >
> > The End. -- -Barb, <www.jamlady.eboard.com> updated 3-29-04.
>
> Sounds pretty wonderful Barb. A couple questions...Did you eat the
> polish sausage yet?

Tonight.

What'd ya do with it?

Nothing fancy at all. I'll steam it in a little water to heat it
through. A can of B&M baked beans on the side, maybe some fried pirohy
(the proper triangular ones), some cole slaw.

>I have some my mom bought
> at the butcher and I'm wondering what to do besides toss it on the
> grill.

Sauerkraut is always good. Fried spuds.

>Also, what is a Princess Torte?

I just posted a pic (with description) to my website for you. :-) I
think you can google a recipe, too. You can also do a google image
search on "Princess Torte". The second pic is the one from Wuollet's.
>
> We went to brunch, which was a mistake because it was awful!

I did that once, too. Never again.
--
-Barb, <www.jamlady.eboard.com> updated 3-29-04.

In article >,
(Karen O'Mara) wrote:

> Melba's Jammin' > wrote in message
> >...
> > The Girlchild and the BRG came to town Friday afternoon for the
> > holiday weekend. Jamie was in Boston on a training mission and was
> > there for the weekend. :-(
> >
> > I can't imagine Easter dinner without ham and Polish sausage so
> > that's what I planned to serve. A friend had recommended
> > Ingebretsen's hams to me so I thought I'd give it a go. At $3.50
> > per pound, though I wasn't looking for a lot of ham. My usual ham
> > purchase is $.88 per pound on sale at Cub. Ingebretsen's sells a
> > 1/4 ham. Half of a half. Kewl. I bought one for about $12.50. I
> > picked up 3 sticks of Polish at Kramarczuk's.

> [snip]
>
> I see you liked this ham... and a quick search showed me Ingebretsen's
> also sells Norwegian fishballs, too. Is Ingebretsen's near the
> airport?

AAMOF, they're not very far - might be 5 miles north of the airport.

>Is the ham worth a trip from the airport? Do you know if
> they're open on the weekends?

Address: *
Ingebretsen's Scandinavian Gifts & Foods
1601 E. Lake St.
Minneapolis, MN 55407

Store Hours: *
M - F - 9:00 - 5:30P
Sat - 9:00 - 5:00P
Sun - Closed
Phone: * (612) 729-9333 or (800) 279-9333
Fax: * (612) 729-1243
Email: *
*
I'm reluctant to say the ham is worth a diversion from the airport. I
hate being put on that kind of a spot. :-) If you like Scandinavian
stuff, it's the place to go.

Remember that what I'm comparing it to is a mass-produced grocery
store-special-water-added-cheap ham. Still and all, it smelled like
smoke when I took it out of the bag at lunch time for some nibbles. :-0)
Heck, they'd give you a sample, I'm sure. If you've got questions for
them, do give them a call at that 800 number.

I don't know any place in town with better pickled herring.

> I'll be passing through the Twin Cities briefly in July with a few
> hours layover. Am scheming to check it out.

Let me know when, Kiddo! We'll make a run (I'm cheaper than cab fare
and if there's nothing you want at Ingebretsen's, it's no loss to you
but time.)

Keep in touch! And note my address is munged. Use dot net instead of
dot com and put a dot between my first and last name.

> Karen
> p.s. I am gone tomorrow for a couple of weeks so I apologize if I
> don't get back and thank you right away. Nice Easter post, too, btw.
> Thanks.
--
-Barb, <www.jamlady.eboard.com> updated 3-29-04.

Melba's Jammin' > wrote in news:barbschaller-
:

> What'd ya do with it?
>

On top of a bed of rice works for me. Or with noodles and sour cream.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

In article >, hahabogus
> wrote:

> Melba's Jammin' > wrote in news:barbschaller-
> :
>
> > What'd ya do with it?
> >
>
> On top of a bed of rice works for me. Or with noodles and sour cream.

I did the B&M beans -- doctored with some fried minced ham, brown sugar,
ketchup, and mustard -- and the fried potatoes. Two russets peeled and
par-nuked, then diced and fried in olive oil and a little butter;
sprinkled with some Sunny Paris seasoning. Rob did his manly share of
eating. Had some horseradish and a couple mustards (one my homemade
sweet-hot, the other some Duesseldorf mustard from Herr Sack) to
accompany. Tasty meal and very simple to prepare.

Can't see kolbasa on rice.
--
-Barb, <www.jamlady.eboard.com> updated 3-29-04.

"Melba's Jammin'" > wrote in message
...
<snip>ya do with it?
>
> Nothing fancy at all. I'll steam it in a little water to heat it
> through. A can of B&M baked beans on the side, maybe some fried pirohy
> (the proper triangular ones), some cole slaw.
>
> >I have some my mom bought
> > at the butcher and I'm wondering what to do besides toss it on the
> > grill.
>
> Sauerkraut is always good. Fried spuds.

Ooo...my mom used to make it with sauerkraut when I was a kid. I haven't
thought about that in years. Thanks!
>
> >Also, what is a Princess Torte?
>
> I just posted a pic (with description) to my website for you. :-) I
> think you can google a recipe, too. You can also do a google image
> search on "Princess Torte". The second pic is the one from Wuollet's.

Looks utterly divine. Wow, what have I been missing all these years?
My aunt used to make a cake she called a princess cake, which was similar,
but had lemon in the place of raspberry, and no marzipan, just a whipped
cream type frosting.

> >
> > We went to brunch, which was a mistake because it was awful!
>
> I did that once, too. Never again.

yeah. Me neither.

kimberly
> --
> -Barb, <www.jamlady.eboard.com> updated 3-29-04.

On Wed, 14 Apr 2004 20:02:31 -0700, "Nexis" >
wrote:

>
> "Melba's Jammin'" > wrote in message
> ...
> <snip>ya do with it?

> > >Also, what is a Princess Torte?
> >
> > I just posted a pic (with description) to my website for you. :-) I
> > think you can google a recipe, too. You can also do a google image
> > search on "Princess Torte". The second pic is the one from Wuollet's.
>
> Looks utterly divine. Wow, what have I been missing all these years?
> My aunt used to make a cake she called a princess cake, which was similar,
> but had lemon in the place of raspberry, and no marzipan, just a whipped
> cream type frosting.
>

We have type of Princess Cake in this area that's filled and
covered with marzipan like the recipe I found via google,
but it's a domed cake... very pretty and absolutely delish!

I'd never consider making it though.


Practice safe eating - always use condiments

In article <bXmfc.4420$432.2061@fed1read01>, "Nexis" >
wrote:
> > >I have some my mom bought
> > > at the butcher and I'm wondering what to do besides toss it on
> > > the grill.

> >
> > Sauerkraut is always good. Fried spuds.
>
> Ooo...my mom used to make it with sauerkraut when I was a kid. I haven't
> thought about that in years. Thanks!

You're kidding! That's the FIRST thing we think about. Make it hot dog
length and put it in a bun with the kraut on top. could be wurst -- er,
worse. It's almost a law.

> > >Also, what is a Princess Torte?
> >
> > I just posted a pic (with description) to my website for you. :-) I
> > think you can google a recipe, too. You can also do a google image
> > search on "Princess Torte". The second pic is the one from Wuollet's.
>
> Looks utterly divine. Wow, what have I been missing all these years?
> My aunt used to make a cake she called a princess cake, which was similar,
> but had lemon in the place of raspberry, and no marzipan, just a whipped
> cream type frosting.

That sounds good, too. About one piece.
--
-Barb, <www.jamlady.eboard.com> updated 3-29-04.