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TermDefinition
hanger steak Beef muscle over the 7th and 8th ribs; similar to flank or skirt steak in texture and rib-eye in flavor. This muscle is little used by the animal and full of blood giving the cooked meat a reddish appearance.
hardtack A large, hard biscuit made with unsalted, unleavened,flour and water dough. It is baked and dried to give it a longer shelf life and has been used as a staple by sailors at least since the 1800's. It is also known as ship biscuit and sea bread.
heavy cream see cream
horseradish sauce A condiment used with fish or meat. Available at most supermarkets.
Jane's Krazy Mixed-Up Salt Jane's Krazy Mixed-up Seasonings including Original Mixed-Up Salt. Distributed by Flavor Delite, Inc. in Richburg, SC. Phone 1-800-257-6174 EX 225. It is primarily a coarse ground salt most noticably flavored with onion and garlic powders but also contains some anonymous spices. Found with the other spices and herbs in our local Safeway supermarket right between the Lawry's seasonings and the Shilling-McCormick stuff. $3.49 for 9.5 oz.
kale A member of the cabbage family closely related to collard greens. Both crinkly and smooth leaved varieties are winter vegetables and a good source of vitamin A. Kale is best steamed or boiled and served with butter.
mache A salad green native to Europe with narrow dark green leaves and a tangy, nutlike flavor. It can also be steamed and served as a vegetable. It is also called field salad, field lettuce, lamb's lettuce, and corn salad (though unrelated to corn).
marinara sauce A highly seasoned Italian sauce generally made with tomatoes, onions, garlic and oregano used on pasta and some meats.
mesclun A mixture of young, small salad greens often including arugula, dandelion, frisee, mizuma, radicchio and sorrel. It is simply a salad mix or gourmet salad mix.
Milnot a brand name of a canned evaporated milk.

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