| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 1 | Salami, whatever size you | |
| want. Just make extra | ||
| sauce | ||
| if it is large. | ||
| 2 | T | Apricot or peach preserves |
| 1 | T | Regular yellow mustard |
| 1 | T | Honey mustard |
| 1 | T | Dijon mustard |
INSTRUCTIONS
Score salami, end to end, in several places to allow fat to drain while cooking. Foil line a shallow baking dish and place salami in it. Cover with sauce (just mix ingredients no baking) and bake in 350 oven until charred on all sides (between 45 min. to an hour typically). Continually baste and turn throughout cooking to ensure even charring. Once done, cut into bite-size chunks and serve with dipping sauce (I usually make two servings of sauce - one to baste and one to dip) and toothpicks. Posted to JEWISH-FOOD digest Volume 98 #008 by lisamontag@juno.com (Lisa Montag) on Jan 5, 1998
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”
Nutrition (calculated from recipe ingredients)
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Calories: 43
Calories From Fat: 24
Total Fat: 2.9g
Cholesterol: 0mg
Sodium: 188.6mg
Potassium: 66mg
Carbohydrates: 2.7g
Fiber: 1.2g
Sugar: <1g
Protein: 2.3g