Ursula13

Thanks for your replies. I weighed it and it is 2.87. The label says imported prosciutto. I live in Western PA in a town of about 2000 people. We have a "regular" grocery store and this store. This chunk was in the case of ends of cheeses and other meats. I plan on cutting it into large pieces and cooking with green beans today. Again thanks for all of your suggestions.

No, I honestly can't tell if it has a bone - it is "shaped" like a shank, but by pressing along where the bone is - I don't feel anything rigid or hard. The label just says proscuitto.

I purchased a prosciutto shank today at my local italian market. It was $5.00 and weighs about 3 lbs. Now that I have it at home - what do I do with it? I do have a meat slicer - so I can slice it very thin - but is it boneless? Ideas please.

This morning, my sister gave me a large bag of locally grown shiitake mushrooms. Normally I wouldn’t have any problems coming up with ideas for their use; however I am leaving tonight for a five day boating/camping trip and I know they won’t last in my refrigerator until I return. Can anyone give me some ideas for use while camping? I will have access to a grill and a fire ring; and we have garlic, potatoes, onions, seasoning, various meats, etc. Thank you in advance.

I planted a “Lemon Boy” yellow tomato plant, and it is producing beautifully. Has anyone canned yellow tomatoes – as either sauce, salsa, etc.? Are they treated the same and how do they taste after canning? Should I combine them with my regular red tomatoes or can alone? Thanks

I use the same ingredients; cabbage, sausage, potatoes, and add carrots, onion and chunks of ham, and simmer with water to cover - makes a delicious soup - even better the next day.

How long can this be stored? Can it be frozen?

My five year old niece will try absolutely anything (just like me). Her mother just cringes when I bring her home; we usually have to stop for sushi when we are out. The kid can also eat any amount of olives, any kind, any where near her. Canned, from the deli, black, green, stuffed, whole. Doesn't matter. And on our last family visit to NYC, I had her eating octopus. Her mom wanted to kill me.

Therese, Our leader doesn't push core. She discussed it in our first meeting, said she didn't like it and since only one member of our group is doing core (everyone else including myself is still "flexing") she doesn't discuss it any more, except to tell us what's not on core, example all of the WW Smart Ones. She also has a great love for FF SF premade pudding. Blech! Last night I roasted some red and yellow peppers on the grill and then pulverized them in my food processor with some garlic. Great dip.

On Michael Chiarello's (Food Network) - "Entertaining" show about vegetables, he made a basil gelato. The recipe may be on the Food Network website.

Chedarksi It's a Polish cheese