1 (12 to 14 pound) Virginia ham
3 cups sherry wine
3 bay leaves
2 tablespoons whole cloves
Vinegar
Brown sugar
Prepared mustard
Bread crumbs

Soak ham in water to cover several hours or overnight, depending on how strong the salt and flavor is.

Place ham in large pan; mix sherry, bay leaves and cloves and pour over ham. Cover and bake at 275 degrees F for 20 to 25 minutes per pound, turning periodically. Cool overnight in mixture.

Skin. Make a paste of remaining ingredients (approximately 1 part vinegar, 2 parts sugar, 1 part mustard and 3 parts bread crumbs) and spread over ham. Dot with additional cloves. Bake uncovered at 400 degrees F for about 30 minutes to brown. Slice thinly and serve with Dressing Patties. Serves 25.

Dressing Patties
1 1/2 cups hand-crumbled white bread
3 cups hand-crumbled cornbread
1 teaspoon dry mustard
1/2 teaspoon black pepper
2 tablespoons celery seed
1 medium onion, chopped
1/4 teaspoon cayenne pepper
2 eggs, beaten
1 teaspoon granulated sugar
1/3 cup cider vinegar
2 tablespoons ham fat, melted
1 teaspoon salt
1/2 cup milk
3 tablespoons ham liquid

Grease cookie sheet or miniature muffin tins. Mix together all ingredients. Taste for seasoning, adding more pepper or vinegar as desired. Heat baking pans. If using muffin tins, fill about half full, using about 1 tablespoon of mixture for each muffin. If making patties, use same amount on cookie sheet. Bake in a preheated 400 degrees F oven for 30 minutes. Serve hot preferably, but can use cold.

The patties may be stored in the refrigerator or freezer. Patties are hot and are intended more as a taste enhancer with the ham than as a dressing.

Yields about 4 dozen patties.

Patties are great for a cocktail buffet.

4 skinless, boneless chicken breast halves, cooked and diced
1 can cream of mushroom soup
1 1/2 cups Velveeta cheese, grated
1 1/2 cups celery, diced
1 onion, chopped
3 eggs, beaten
3 cups chicken broth
4 cups Ritz Cracker crumbs (reserve 1 cup for topping)

In a large bowl combine all ingredients. Pour into a 9 x 13-inch baking pan, which has been sprayed with vegetable oil spray. Sprinkle reserved crumbs over the top. Bake uncovered at 325 degrees F for 1 hour.

Green Goddess Dressing originated in San Francisco.

1 cup sour cream
1 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 tablespoon anchovy paste
1 teaspoon minced parsley
1/3 cup diced onion
Salt and pepper

Blend together sour cream, mayonnaise, lemon juice, vinegar, anchovy paste, parsley and onion; season to taste with salt and pepper. Mix well.

Dressing may be refrigerated in a covered container for up to 2 weeks.

Makes about 2 cups.

8 ounces Paul Newman’s Vinegar and Oil Dressing
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
3 packages Sweet and Low or 1 tablespoon granulated sugar

Put ingredients into the bottle of dressing and shake well. Refrigerate 24 hours before using.

This is a wonderful way to use up leftover salsa.

1 teaspoon Dijon-style mustard
1/4 cup red wine vinegar
1 cup extra-virgin olive oil
1/4 cup fresh salsa

Combine mustard, vinegar and olive oil and whisk together thoroughly. Add salsa and whisk until blended.

1 cup Hellmann’s?/Best Foods? Real Mayonnaise
1/3 cup chili sauce or catsup
3 tablespoons sweet pickle relish
1 hardboiled egg, chopped

Stir ingredients together; cover; chill.

Makes 1 1/2 cups.

2/3 cup sour cream
1 cup mayonnaise
1/4 teaspoon crushed garlic
1/2 teaspoon salt
1 teaspoon paprika
1/2 teaspoon freshly ground pepper
1 teaspoon mustard powder
1 tablespoon granulated sugar
1/2 cup buttermilk

Blenderize all ingredients until smooth. Let sit for a couple hours before serving to blend the flavors. This also makes a super dip.

3 ounces cream cheese
1/4 teaspoon salt
2 teaspoons granulated sugar
Few grains paprika
Few grains cayenne
3 tablespoons orange juice
1 tablespoon lemon juice

Blend all ingredients together.

This goes nicely on fruit salads.

Posted by GayleL at recipegoldmine.com 8:44:35am 5/7/03

Source: sonoranliving.com – Bob Tam & Paul Muller, P.F. Chang’s, 10/7/2002

Juice of 2 limes
1/2 teaspoon kosher salt
2 teaspoons granulated sugar
1/2 teaspoon oyster sauce
1/4 teaspoon minced garlic
1/4 teaspoon minced ginger
1/4 teaspoon Sriracha chili sauce (or substitute 1/8 teaspoon Tabasco)

For Fish
10 ounces halibut filet (or other white fish)
2 Roma tomatoes, 1/8-inch slice
Chili Lime Dressing
3 ounces mint, rough chop
1 tablespoon Thai basil, rough chop
1 tablespoon cilantro, rough chop
2 tablespoons fried shallots (1/8-inch slice fresh shallots,
    deep fry at 350 degrees F until golden brown)
1 tablespoon pickled red chiles, minced (optional)

Putting it Together

Place limes, salt, sugar, oyster sauce, garlic, ginger and chili sauce in blender and puree until smooth.

To Prepare Fish: Steam fish fillet for 9-11 minutes.

Fan out tomato and cucumber slices in a circle on a dan-dan bowl.

Place steamed fish on top of tomatoes and cucumbers. Drizzle Chili Lime Dressing over fish. Sprinkle herbs over entire dish. Sprinkle fried shallots over entire dish. Sprinkle pickled red chiles over entire dish.

1/2 cup currant jelly
1/4 cup vegetable oil
2 tablespoons lemon juice
Dash of salt
Few drops onion juice

Beat jelly with fork until it is smooth; add remaining ingredients and mix thoroughly.

This is good on oranges, grapefruits or pears.