Sourdough biscuit w/ baked ham rhub-apple relish & sweet-

Yield: 4 servings

Measure Ingredient
\N \N Rhubarb-Apple Relish (recipe follows)
\N \N Sourdough Biscuits (separate recipe)
3 tablespoons Butter, softened
1 large Green apple, cored and cut into 1/4-inch-thick wedges
\N \N Sweet-Potato Fries (opt.,
\N \N Separate recipe)
2 cups Fresh spinach leaves, rinsed and stems removed
1 pounds Thinly sliced baked ham

1. Several hours or day before serving, prepare Rhubarb-Apple Relish.

About 1 hour before serving, prepare Sourdough Biscuits (sourdough starter must be prepared at least 3 days in advance).

2. Prepare sauteed apple wedges: In large skillet, melt 1 T butter and saute apple wedges until tender-crisp and lightly browned on both sides. Set aside to cool to room temperature.

3. Just before serving, prepare Sweet Potato Fries, if desired. To assemble sandwiches, split Sourdough Biscuits; spread remaining butter on both cut sides of split biscuits.

4. Place biscuit bottoms on 4 individual plates. Divide spinach leaves, ham, and apple wedges onto biscuit bottoms. Divide Rhubarb-Apple Relish on each sandwich and add biscuit tops. Serve immediately with Sweet-Potato Fries, if desired.

Rhubarb-Apple Relish: In large skillet, heat ½ T vegetable oil. Add ½ C coarsely chopped rhubarb and ½ C peeled, coarsely chopped apple; cook until rhubarb is slightly softened. Add 1 T cider vinegar to skillet and cook until vinegar evaporates. Add 2 T honey and 2 T prepared brown mustard to skillet; cook relish until bubbly. Spoon relish into small bowl; cover and refrigerate until cold.

Country Living/May/91 Scanned & edited by Di Pahl & <gg>

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