a 100° plus day. In Red Bluff we like it
Hot! As they say crowd control.
Everyone was able to attend the luncheon
and we had a very nice time.
If you want to see any pic really big just
click on it.
Thanks
To go along with the salad she had croissants and
candied walnuts, you can find the candied walnut
recipe in Nancy's previous luncheons.
This is Nancy our cook for June.
Nancy's pretty flowers
Cob Salad
She baked in the oven sirloin steak seasoned
with wine and Montreal Steak Seasoning,
(McCormick Grill Mates) (Costco)
For the cob salad she had everyone put on their
salad what they wanted. Below are the ingredients
that she had for us.
Avocado, egg, tomato, bacon, romaine, steak,
blue cheese, black olives, blue cheese dressing,
and ranch dressing.
Raspberry Jell-O on lettuce
For the topping she made a mix of
cream cheese, milk, and powdered sugar.
She mixed them all together and put on the top,
along with chopped pecans and fresh raspberries
Thanks Judy for the delicious meal,
and your yard is beautiful, and also
your inside plants. You have
two green thumbs. Clarisse and
Linda you were missed by all.
BAKED HAM
WITH MAPLE CHERRY GLAZE
1 Bone-in, boned, or pre-sliced cooked
ham (5 to 7 lb.)
1 ½ Tablespoons cornstarch
2 Cups dried cherries
1 ¼ Cups port
¼ Cup maple syrup
2 Tablespoons balsamic vinegar
1 Tablespoon grated orange peel
1 Teaspoon ground cinnamon
2 Cups beef broth
Preheat oven to 325°
Place ham in a 10 by 15 inch roasting pan.
Bake, basting frequently with pan juices, until
a meat thermometer inserted in thickest part
(not touching the bone) registers 140°;
allow about 20 minutes per pound, or 2 to
2-1/4 hours total.
If ham begins to look dry, cover
with foil and bake until glaze is added
Meanwhile, mix cornstarch with 1/4 cup
water and set aside. In a 2 to 3 quart pan,
combine cherries, port, syrup, vinegar, orange
peel, and cinnamon. Bring to a boil over
high heat, cover and simmer until cherries are
plump, about 10 minutes. Whirl half in a food
processor or blender until smooth;
reserve remaining glaze.
When ham has about 40 minutes left to bake
(internal temperature will be 130° to 135°),
uncover ham and brush pureed glaze over
top and sides.
Continue baking until internal temperature is
140° and glaze is well browned and bubbling,
about 40 minutes longer. Do not allow glaze to
burn. Remove from oven and tent loosely
with foil.
Meanwhile, combine reserved whole-cherry
glaze and beef broth in a 3 to 4 quart pan over
medium-high heat. Stir often until mixture boils;
briskly until sauce boils again. Transfer ham
to a platter and sauce to a serving container.
Cut ham into thin slices; offer with sauce.
