Ham Steaks with Apricot Sauce, Cardamom Cake
This quick-and-easy meal will get rave reviews, and the cake is a perfect complement to your after-dinner coffee.
Ham Steaks with Apricot Sauce
- 4 thick-sliced ham steaks
- butter or margarine
- 1 can apricots
- 4 Tbsp. mango chutney
- ˝ tsp. curry powder
- 2 tsp. corn starch
- ˝ cup apricot syrup (saved from apricots)
- 1 pinch salt
- pepper
Drain the liquid from the apricots, saving ˝ cup. Chop the apricots in a blender or with a mixer. Stir together all ingredients except ham and butter in a medium saucepan. Heat, stirring constantly, until boiling. Set aside.
Fry the ham steaks in the little butter, just until heated through. Serve with Tarragon Rice (recipe below) and a green salad.
Tarragon Rice
- 1 cup brown rice
- 2 yellow onions
- butter or margarine
- 1 tsp. tarragon
Prepare rice according to package directions. Peel and chop the onions. Saugé onion and tarragon in butter and stir into the prepared rice.
Cardamom Cake
- 1-3/4 cups flour
- 1 Tbsp. baking powder
- slightly less than ˝ cup sugar
- 2 tsp. ground cardamom
- ˝ cup butter, softened
- 1 egg
- slightly more than 3/4 cup milk
Heat oven to 400°F. Grease and flour a 9-inch round or square cake pan.
Mix the dry ingredients in a bowl. Add butter, egg, and milk and stir to a smooth batter. Pour batter into pan, smoothing the surface with a spatula or mixing spoon. Bake in the lower half of the oven for approximately 30 minutes. Let cool somewhat before removing from pan.