Breakfast Piece

Corned Beef Hash:

Preheat the oven to 350°F.
In a large bowl, toss the rutabaga cubes with 1 to 1 1/2 tablespoons of the oil
Spread in a large baking dish and bake for 10 minutes
In the same bowl, toss the squash in the remaining oil. Season with salt and pepper, thyme, ginger and cinnamon and add to rutabagas along with the onions and diced ham.
Mix well and bake about 45 minutes or until the vegetables are fork-tender, turning mixture occasionally with a spatula
When done, stir in the maple syrup or brown sugar dissolved in apple cider and mix until everything is well coated
Sprinkle with the cheese, if using, and bake for another 5 to 10 minutes longer

If you're using uncooked sweet potatoes, toss them with oil along with the squash
If using leftover sweet potatoes, add them in the last 10 minutes of the cooking time
Hash is a preparation of finely chopped raw or cooked meat, poultry, fish, or vegetable
Hashes are nearly always prepared from leftovers

Place the small cocktail sausages into a pan of cold water and heat through without boiling
Drain and wrap each sausage with a half slice of the bacon
Thread the bacon wrapped sausage pieces onto a skewer
Gently grill each skewer to desired doneness
Serve and garnish

Combine salt, thyme, sage and peppercorns in spice mill or mortar and grind them together
Combine all the ingredients in a food processor and process to a fine purée
Remove to Stuff casings, tying every 3 inches to form links
Refrigerate sausages at least 12 hrs, then Cook in your usual manner

Fresh sausages can be smoked, poached, grilled or broiled, shallow fried, or deep fried until they are cooked to their desired doneness
Other herbs and spices can also be used
The meat (and fat) of pork, beef amd mutton are used in sausages
Ancient records from all corners of the world show how early sausage technique was applied. Paintings of early Chinese kitchen scenes (500 B.C.) depicted them; surviving Greek and Roman recipe manuscripts give us their spicing, general manufacture and use as main dishes or in stuffing's, stews, and sauces. Apicus, the Roman epicurean, recorded variations using wonderful flavours of pepper, cumin, pine nuts, leeks, dill, onion, savory, rue, parsley, laurel-berries, and the standard seasoning sauce, liquamen. The early directions were clear, the stuffing "sausage skins" utilizing the intestines, uterus, stomach, or bladders preserved at butchering time. Such sausage "links" were dried or smoked over a fire, suspended from iron hooks. Their high fat and spice content, along with the skins and smoking procedures, effectively preserved them; other recipes for fresh sausages implied immediate use. These highly spiced concoctions were undoubtedly luxurious; the Roman army ate far plainer versions, dried for easy and wholesome use on the march

Ham is the cut of meat from a hog's hind leg, generally from the middle of the shank bone to the aitch (hip) bone. The actual length of the cut varies according to the producer. The unprocessed meat is referred to as fresh ham, but most ham goes through a curing process after which it's referred to as cured ham
The final flavor of a ham can be attributed to a combination of many factors. Before the animal is slaughtered, those factors include its breed, the type of feed on which it was raised and the age at which it was slaughtered. Most hogs are fed corn, but animals headed for the gourmet market may have treats such as acorns, beechnuts, chestnuts or peanuts added to their diets
After the hog is slaughtered, the meat is usually cured in one of three ways, which are dry curing, sweet-pickle curing or injection curing
Dry curing involves salting the surface of the ham thoroughly, then storing it until the salt saturates the meat. This procedure may be repeated several times
Sweet-pickle curing involves immersing the ham in a sweet brine with added seasonings (usually a secret recipe of the producer). If sugar is added to the curing mix the ham may be labeled sugar-cured
Most mass producers of ham use the injection-curing method whereby the ham is injected with brine. This method is sometimes combined with one of the other curing methods

In a 9 by 13 inch baking dish, put 8 pieces of bread (add the bread to cover the dish entirely
Cover the bread with the cooked back bacon slices
Layer the slices of cheddar cheese on top, the cover the top with the remaing bread slices (to form a "sandwiches")
In a bowl, beat the eggs, salt and pepper together
Add the dry mustard, onion, green pepper, worcestershire sauce, milk and tabasco to the egg mixture and beat until well combined
Pour the egg mixture over the sandwiches. Cover and let stand in the fridge overnight
In the morning melt the butter and pour over top
Cover with the crushed cornflakes
Bake in a preheated 350°F oven for one hour
Let stand for about 10 minutes before serving
Serve and garnish

Canadian bacon is also called "back bacon" in Canada, this lean smoked meat is a closer kin to ham than it is to regular bacon. It's taken from the lean, tender eye of the loin, which is located in the middle of the back. Canadian bacon comes in cylindrical chunks that can be sliced or cut in any manner desired. It costs more than regular bacon, but it's leaner and precooked (meaning less shrinkage) and therefore provides more servings per pound. It can be fried, baked, barbecued or used cold as it comes from the package in sandwiches and salads.
Ham can be used in place of the back bacon
The crushed Cornflakes can be replaced with crushed Special K
Garnish with such items as sprigs of fresh herbs, citrus fruit twists, grilled tomatoes, etc.

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