|James McNair's Corn|
|by James McNair|
With southwestern and country-style cooking sweeping the nation, master chef James McNair focuses on an all-American classic--corn.
21 - 30 of 31 for stuffed corned ham
It is told ... a country cured ham, fresh greens ... descendants still have stuffed ham on Easter ... stuff so a corned ham is usually ... in foil. Serve cold.
Chop onions and ... top of the ham about 10 pockets. ... in broiler fro 20 minutes per pound. Allow to cool in pot 2 hours, drain. Refrigerate overnight.
Blanch kale, chop ... before packing into ham. To get ... entire time. Place a plate or aluminum pie pan under ham to keep from sticking. Cool before slicing.
Preheat oven to ... butterfly style. Place ham slices, one in ... close. Dredge chicken (stuffed) through flour ... pepper. Coat with corn flakes or bread ... on top if desired.
Wash peppers, cut ... reserved liquid. Combine ham, rice, and ... peppers upright in sauce. Cover, simmer over low heat for 30 minutes. Makes 6 servings.
Beat eggs slightly. Combine all ingredients and mix well. Pack lightly into prepared bird just before roasting. Makes stuffing for 3 1/2 to 4-pound ...
Precook 5 or 6 bell peppers. Boil bell peppers in boiling water 5 to 6 minutes. In bowl crumble cornbread and add remaining ingredients, except ...
Combine ham, egg, cloves ... place peas and corn in bottom of ... half. Turn meat and place oranges on rack. Continue broiling 8 to 10 minutes. Serves 8.
Clean peppers out. ... aside. Mix tomatoes, corn, and corn ... them up. Add ham. Mix well. ... microwave 13-15 minutes. May take longer, temperature may vary.
Heat oven to ... set aside. Cook corn according to package ... drain. Combine with ham, cheese, sour ... minutes or until peppers are tender. Yield 4 servings.
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