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Issue 8
April 1998

Table of Contents

Departments

4 TIPS AND TECHNIQUES

11 FRIED COUNTRY HAM WITH RED EYE GRAVY

18 BUTTERMILK BISCUITS
If you try only one recipe in this issue, these biscuits should be in your oven.

19 BEATEN BISCUITS
In colonial days, beaten biscuits were standard fare for very special guests.

31 THAI RED PEPPER SAUCE

32 SLICING KNIVES

39 WHAT'S HAPPENING IN FOOD

40 QUESTIONS & ANSWERS

42 LEMON MERINGUE PIE
What's more refreshing than the taste of real lemons? I'll tell you now, this pie is /tart!/

44 EASY-CUT MERINGUE

Feature

6 COUNTRY HAM
If you've never had country ham, here's your chance to try a traditional Southern treasure.

12 SIDE DISHES FOR COUNTRY HAM
Traditional country ham companions have learned some new tricks.

16 CURING COUNTRY HAM
See how Burgers' Smokehouse cures some of the best country hams.

20 ASPARAGUS
Fresh asparagus is hitting the stores now. How is it grown, and what's the best way to cook it?

22 CREPE NAPOLEON
Crepes are coming back. Learn basic crepe making. Then use them to make a Crepe Napoleon.

26 CRAB CAKES
It's blue crab season. Here is a crab cake recipe that'll look and taste like a big-time chef made them.

34 HOLLANDAISE SAUCE
One of the five mother sauces. Thick, rich, and delightfully decadent.

36 BEYOND EGGS BENEDICT
Eggs Benedict are almost common. But try these unusual alternatives at your next brunch.

Cheesy Potato Soup

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

No thanks, I don't want a free download