Ham Hash

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            FOOD FUNNY
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Here's a good one from Anna Welander:

A very thirsty man goes into a bar. As he's sitting down, he hears
the man next to him tell the bartender, "I'll have another waterloo."
The bartender gives the fellow a tall, well-iced drink, then asks
the newcomer what he would like to drink. Thinking the other man's
drink may be a specialty of the house, he says, "I'll have a waterloo,
too." The bartender gives him the tall, well-iced drink, and the
customer takes a big drink. "Hey," he says, "this isn't any good.
It tastes just like water!"

The man next to him looks at the bartender and says, "Well, it is
water. Right, Lou?"

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            TODAY'S RECIPE
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You don't have to use ham in this unusual dish - any leftover pork
will do just as well.

Ham Hash

2-3 turnips, peeled and cut into 1/2-inch (1 cm) dice
1 butternut squash, peeled, seeded, and cut into
1/2-inch (1 cm) dice
1-2 sweet potatoes, peeled and cut into 1/2-inch (1 cm) dice
2-3 onions, chopped
2-3 cups (500-750 ml) diced cooked ham or leftover pork
3 Tbs (45 ml) olive oil
1/2 tsp (2 ml) dried thyme
A pinch of ground ginger
Salt and freshly ground pepper to taste
1 cup (250 ml) shredded cheddar cheese (optional)

Mix all the ingredients except the cheese in a bowl, tossing to
coat the vegetables and ham with the oil and seasonings. Transfer
to a greased baking dish large enough that the hash is no more
than 1/2 inch (1 cm) deep. Bake in a preheated 350F (180C) oven,
turning occasionally with a spatula, until the vegetables are tender
and lightly browned, about 45 minutes. Top with the grated cheese
if desired and cook an additional 10 minutes. Serves 4 to 6.
Received on Thu Nov 30 05:19:42 2006