Marlene

Mustard Glaze for ham 1/2 c brown sugar 2 T orange juice 2 tsp dry mustard or honey mustard Mix all the ingredients, baste ham during last 45 minutes of baking Keywords: Easy, Pork ( RG787 )

Ok, Robyn. We all want to know how it went!

I can't say wearing glasses or contact lenses makes any difference to me. I wear both (no, not at the same time ) and onions can make me cry either way.

I run the knife and the onion under cold water before chopping. It works for me

White? Specifically, Reislings. That's good. I have a whole storeful of Reislings here

White?

Do you have a nice blazer that would go over the sleeveless dress? I do this all the time. No only because at this stage of my life, I tend to overheat quite easily and I can always remove the jacket and have a lovely dress underneath

I guess you're the expert, "marinade," but is this really a myth? Don't milk, yogurt or buttermilk marinades tenderize chicken, at least a little bit? I didn't think so. I thought there had to be some sort of acidity type thing, hence the vinegar or soy sauce in a lot of marinades. But hell, what do I know. I used to put oil in my pasta water

Yes, but if you add the oil at any time, the sauce just kinda slides right off the pasta

And then pouring all that nice oil down the sink. The pasta doesn't stick until you dump it out, so that would be the appropriate time to add oil. Yes, but if you add the oil at any time, the sauce just kinda slides right off the pasta

Adding oil to the water before cooking pasta to ensure it doesn't stick.

Here is the finished product of a roast I made a while ago, roasting at 300 degrees convection heat, no searing before hand. http://images.egullet.com/u6080/i1639.jpg]Prime Rib Ok, I keep trying to make it smaller!

If you want it rare in the middle, take it out at 115-118 and let it rest for 10 to 15 minutes. Don't sear before cooking. You've got a convection oven, and that's going to give a roast that size a nice crust.

This is the point I was trying to make, obviously not clearly enough

Online shopping is just the best thing in the world! And have you seen the jewelled napkin rings at Pier One? They are going to be perfect on my Christmas table this year Can you ask the butcher to cut it fresh for you and leave it on?

In a shameless attempt to promote the recipe archive, I'm asking for recipes for traditional rum balls. You can post your recipe in the archive or pm it to me and I'll post it and link it here

Right you are Dick! I'm ordering

those are very good reasons. do those of you have don't want to share recipes have reasons for that? i can see if you plan on making a career based on the recipe. but if not, why such the fuss? To be honest, there are very few recipes I am not willing to share. It's always great when someone likes it enough to ask. But there are a couple, that my father made me swear not to pass on to anyone except family. I loved my father deeply, and so I respect those wishes.

I've just started a spagetti sauce simmering for the day. To be served with crusty French bread, which I'll start in the bread maker later.

Betts, I've added your recipe to the recipe archive. Carrot Pudding

I really like the Carmenet Dynamite wines, the Merlot and the Cabernet. They come in half bottles.

Still?

I suppose. But they'll match the Wusthof set of knives I'm hoping to get for Christmas

Well back at you He said "as an example". A 3 page example? come on. Double

I have the Henkels serrated, they are ok, but not great. I'm looking at the Wusthof Steak knives now. Like these