Ben Collver wrote to Dave Drum <=-

How many Are you feeding? If just you then something that stores/freezes well. Feeding a tribe opens things up a bit. If using a 3# ham (is it a bone-in?) to feed just me and maybe my house-mate I'd do something like this ....... it uses a "cottage ham" when you read the definition of the ham you'll see why I like it. Bv)=

Just me, so i want to make something that freezes well. It is not
bone-in so i suppose it is a cottage ham. Tastes like bacon, eh? No wonder you like it. Makes me think your recipe is a little like
loaded baked potatoes only with the potato part dialed down
a notch. I'm all outta taters ATM, but they're easy enough to get.

Cottage ham differs from other "front of the pig" hams in its flavour/
curing profile. Regular "picnic" hams are from the front shouler of Ms
Piggy but are cured like their larger relative from the rear leg. Picnic
ham is AKA "Boston Butt"

Posted by: Teri Chesser

Another prolific poster we lost waaaaaaay too early. I was looking
forward to her attending the echo picnic my sister and I hosted in Y2K.
Sadly, she died about two weeks before it took place.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pork Fried Rice (Jeff Smith / Frugal Gourmet)
Categories: Oriental, Pork, Rice, Vegetables
Yield: 6 Servings

1/2 lb Pork steak; chopped

MMMMM--------------------------MARINADE-------------------------------
1 ts Light soy sauce
1 ts Chinese rice wine
1/8 ts Fresh grated ginger

MMMMM----------------------OIL FOR CHOWING---------------------------
3 tb Peanut oil

MMMMM-------------------ADDITIONAL INGREDIENTS------------------------
Additional Meats; see *NOTE
2 lg Eggs; beaten
1 c Dry long-grain rice; cooked,
- cooled
2 cl Garlic; chopped fine
2 Ribs celery; sliced thin
1 md Yellow onion; chopped
1 c Chopped bok choy or Chinese
- celery cabbage
8 Water chestnuts; sliced thin
1 c Defrosted peas
3 Chinese mushrooms; soaked
- 2 hr, drained & sliced
4 Green onion; cut Chinese way

MMMMM---------------------------SAUCE--------------------------------
1 tb Light soy sauce
1/4 ts MSG (OPT)
1/4 ts Salt
Pinch of sugar
1 c Fresh bean sprouts

* NOTE: Additional meats, all optional: Add any or all of
these in any amount you wish. lop chong sausage, sliced;
cooked chicken; cooked shrimp; ham, cut julienne.

Marinate the pork for 15 minutes. Heat a wok and add 1/2
tablespoon (1 1/2 teaspoon) of the peanut oil. Chow the
pork until done to your taste and then add the remaining
cooked meats. Chow all for a few minutes and remove to a
large serving bowl.

Heat the wok again and add another 1/2 tablespoon of
peanut oil. Pour the beaten eggs into the wok and tilt the
wok in circles over the heat causing a thin egg pancake to
form in the wok. Using the metal wok paddle, cut the
pancake into pieces and chow for just a moment. Remove to
the serving bowl.

Add a tablespoon of the peanut oil and chow the cooked
cold rice until hot. Remove to a serving bowl. Add the
last tablespoon of the peanut oil and chow the garlic. Add
all the vegetables, except the bean sprouts, in the order
given, chowing the celery and onions a moment before you
add the remaining items. Add the mixed sauce and chow
until all is hot.

Return the ingredients in the serving bowl to the wok and
chow until very hot. Stir in the bean sprouts, test for
salt, and serve.

from The Frugal Gourmet Cooks The Three Ancient Cuisines -
China, Greece, and Rome; by Jeff Smith, 1989

NOTE: This is a Chesser family favorite. I usually use
canned shrimp, leftover cooked beef (usually roast),
chicken leftovers. This is a great dish for "cleaning the
'fridge".

From: Teri Chesser - Date: 04-01-96

Uncle Dirty Dave's Kitchen

MMMMM

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