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The Oregonian in 60 Seconds - 'Fresh Ham' for Easter, Dough 3 Ways and Lots More Bread

by Sara Bonisteel, Posted Mar 31st 2009 @ 12:00PM

roast leg of pork
  • • Contemplating Easter dinner without traditional ham: The Oregonian's FOODday does it with a roasted leg of pork (aka "fresh ham").
  • • A versatile dough says hello and shows off its abilities as the base for orange cardamom rolls, bread and pizza.
  • • How do you solve a problem like too much stale bread? Panade ... a casserole made almost of those bread crumbs.
  • • And if you're fretting about what to make for dinner this week, FOODday offers recipes for chili-corn bread pie, ham tetrazzini and one-pot Moroccan chicken and couscous.

    • Filed Under: In Sixty Seconds
    Tags: in 60 seconds, In60Seconds, oregonian

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