3 oz Turkey breast; roasted, - sliced 1 sl Toasted white bread 2 sl Tomato 2 sl Bacon; cooked and drained <
Sauce:
> 2 oz Butter 3 oz Flour 3/4 c Cream 1/4 c Milk 1/2 c Swiss cheese; grated Salt and white pepper - to taste Recipe by: Beaumont Inn Heat butter and add flour. Whisk and slowly cook for 5 minutes. Whisk in cream and milk and heat. Whisk in cheese until melted. Season. Simmer for 30 minutes. Sauce should be very thick. Quarter toast and place in an oven safe dish. Top with turkey and tomatoes. Cover well with sauce. Bake at 400 degrees for 10 minutes. Garnish with bacon. Note: This is a regional favorite that originated at Louisville's Brown Hotel earlier in this century. Many variations can be found, most commonly country ham is added and a cheddar sauce is substituted. This is our version which I feel is closer to the original recipe. It is offered on our lunch menu. Entered for you by: Bill Webster -----
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Baked Kentucky Ham
Kentucky Bourbon Glazed Ham
1 ham 2 T Dijon mustard ½ cup brown sugar ¼ cup Kentucky Bourbon ¼ cup sorghum (or molasses/honey) 2 T whole cloves
If not already scored, score ham with ½ inch cuts in criss-cross pattern on top of ham. Insert cloves into “x’s” made in the scoring pattern. Place ham in roaster with rack. Add 1 cup of water to bottom of roaster. Bake 15 minutes per pound in 350 oven.
Meanwhile, mix all remaining ingredients. In the last ½ hour of cooking, top ham with glaze. Cook remaining time and let rest before slicing.
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