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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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HAM BAR-B-QUE

From: Nina Mule' Lyons, North Hills
Primary category: Entrees

From the cookbook: What Pittsburgh Eats   


Let me give you my recipe.. because.. well.. so many people say to me.. mine is the best... they rave!!

I give credit to an old boyfriends mother (from Penn Hills) who told me her secret (chili sauce) some 30 years ago... then, I added my own spin.. chili powder.. and Dijon mustard and plenty of onion... here it is:
Ingredients:
A pound of chipped ham.
I run the ham under hot water in a colander for about 30 seconds so I get some of the salt out of the ham... not too long... though!
Half cup of diced onion
One level table spoon of brown sugar
One large teaspoon of Dijon mustard
Half teaspoon of chili powder
One heaping tablespoon of sweet relish
One jar of chili sauce
One half cup of water
Directions:
Just dump and mix into a pot making sure the meat is well coated. Cook for 20 minutes till it all comes together and serve on a Mancini roll that has been buttered and toasted!!!
Oh Chris.. this is the real deal!! It is a hot and sweet treat with a little spice... everyone loves this. Now my secret is out!

ingredients(s): brown sugar, Chili Powder, chili sauce, chipped ham, Dijon mustard, onion, relish,

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