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Food
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Kitchen Mailbox Countdown to Dinner Dining
Countdown to Dinner: A few steps yield easy, different ham dinner

Thursday, August 31, 2000

Tested by Rebecca Sodergren

Ham gets unique treatment in today's Countdown to Dinner recipe. Barbara Kerne has had this recipe ever since her mother used to make it.

Retired from the personnel department of PPG Industries, Kerne, 69, lives in Ross with her sister, Mary. Besides cooking, they enjoy gardening -- they have a bumper crop of tomatoes this year -- and sewing.

When we tested this recipe, we found that the green pepper slices were barely cooked. We recommend making the slices very thin.

We served this ham with noodles and drizzled some of the sauce over them.

For her winning recipe, Kerne wins a new cookbook. You could do the same if you submit your own recipe (see rules at right).

Tomato Sauce and Ham

1/2 cup brown sugar
1 8-ounce can tomato sauce
4 tablespoons water
1 tablespoon vinegar
1/8 teaspoon dry mustard
1 green pepper, sliced
Ham slice (about 1/2 inch thick)

Preheat oven to 350 degrees.

Mix first five ingredients together in a bowl. Place ham in baking dish and pour sauce over it. Put green pepper slices on top. Cover and bake about 25 minutes.


Do you have an entree, salad or vegetable side dish recipe (no desserts, please!) that can be made in 30 minutes or less from six ingredients or fewer (not counting water, salt and pepper)? Share it with Countdown to Dinner.

The PG tests all recipes and if we select your recipe for publication, you'll receive a free selection from our cookbook grab bag of current releases.

Send your recipe to Countdown to Dinner, Post-Gazette Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222, or fax to 412-263-1313. Please include your name, neighborhood and daytime phone number. Or e-mail to: nanderson@post-gazette.com. Questions? Call 412-263-1760.



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