The word ham derives from the Old English hamm and refers specifically to a cut of meat from the hog’s hind legs. China takes credit for curing the first pork leg back in 4900 B.C. Enthusiasm for ham spread throughout ancient Europe with the Romans, who likely learned of the practice while trading with the Chinese.
Avocados found their origin in Southern Mexico, where they naturally grow. Because of this, guacamole was inherently created by the Aztecs who inhabited that region of Mexico. Avocados contain a lot of health benefits, natural fats, and nutrients. They are a high source of carbs and healthy fats and may even help with cholesterol and blood sugar levels. One serving of guacamole can act as a quarter of your daily fiber recommended intake. Obviously, the Aztecs did not know about the exact health benefits of avocados, but they were aware that eating avocados made them feel good. In some cases, avocados were even seen as an aphrodisiac.
Sweet rolls have been produced since ancient times. However, the arrival of cinnamon spice to Europe resulted in the creation of this unique sweet treat. The cinnamon rolls we know today are thought to have originated in Sweden. There, they are called kanelbulle and are celebrated on October 4th as a national holiday. In the US, their popularity began in the southern states and later expanded through the whole nation.
brush an 9 inch square pan with 2 tbsp of melted butter
In a large bowl whisk together flour, 2 tbsp of sugar, baking powder and salt.
Work 3 tbsp of softened butter into flour mixture with your hands.
in a separate bowl beat together the milk and egg. Pour into flour mixture and sture with a rubber spatula until a soft dough forms.
Turn dough out onto a floured work surface. Roll dough into a 1/4 inch thick rectangle. Brush the surface of the dough with tbsp of melted butter.
In a small bowl whisk together 1/2 cup white sugar, brown sugar and cinnamon. Sprinkle 1/2 of this mixture onto the bottom of the prepared 9 inch pan. Sprinkle the remain cinnamon sugar mixer of the buttered dough.
Roll the dough to form a log and then cut into 18 rolls. Place each into the baking dish.
Bake in preheated oven for 20 to 25 minutes
Frosting
In a bowl beat together the powdered sugar, cream cheese, 1/4 cup of softened butter and vanilla. Beat util frosting is smooth.
Top each HOT roll with cream cheese frosting and serve warm.
Notes
You can cut the recipe in 1/2 then reduce the cooking time by 5 minutes.
Mushroom Soup Stroganoff – Learned to make this years ago and now we have it at least once a month. Quick and Easy! Note: In recent years we modified this recipe to use ground turkey and almond milk to make it healthier. I think it tastes better.
Stroganoff, dish of French origin by way of tsarist Russia that combines thinly sliced and lightly stewed beef and onions with sour cream and other ingredients. This is, in essence, the classic French fricassée de boeuf with the addition of equally classic Russian ingredients: onions and sour cream.
This classic gets its name from its country of origin: France. After making its debut in the 18th century, it has become a national treasure. During ancient times (and still today), onions were cheap and easy to grow, and hence, readily available.
In a large saucepan melt butter. stir in onions. Cook covered over medium-low heat for 8 to 10 minutes or till tender and golden. Stirring occasionally. Stir in beef broth, dry sherry or dry wine (optional) Worcestershire sauce and pepper. Bring to a boil. Reduce heat. Cover and simmer 10 minutes.
Meanwhile, sprinkle toasted french bread with shredded cheese. Place bread under broiler till cheese melts turns a light brown.
To serve ladle soup into bowls then float bread on top. Makes six servings
History. The recipe for this appears in the 1796 edition of American Cookery by Amelia Simmons, the first known cookbook authored by an American. In 1606, the Mi’kmaq people introduced the French settlers in Port Royal, Nova Scotia to Cranberries.
In a medium saucepan combine sugar and water. Bring to a boil stirring to dissolve the sugar. Boil rapidly for 5 minutes.
Add cranberries and return to a boil. Reduce heat. Boil gently uncovered over medium-high heat for 3 to 4 minutes or until skins pop, stirring occasionally. Remove from heat serve warm or chilled. Makes 2 cups.
