Tag: Ham

Eggs, Eiffel Tower

Eggs, Eiffel Tower

by Andi Cohen-Rabiner ♥ 6 Comments

A Recipe from Better Homes & Gardens Lunches and Brunches (1963)

About the Recipe

If you’ve been reading my blog for any period of time, you probably know by now how much I love an overcomplicated but delicious breakfast / egg dish. Here’s another one to enjoy!

When I was looking at the recipe on paper, my first thought was that it sounded like a croque Madame – egg, ham, cheese, bread. Simple! But it’s clearly more complicated than that – and the flavor profile you get out of it is more complex as well. It tastes kind of like a quiche Lorraine or an egg hash when all is said and done. The texture is really lovely and surprising. It’s a very light, fluffy dish and everything just comes together when you dig in with a fork.

I used a rustic French sandwich bread for the toast, and a sharp cheddar cheese. This is a recipe that would also be really easy to substitute in other kinds of cheeses and meats with success. Just make sure that your meat can be broken up or speared easily as it gets buried in the ramekin. And of course, if you want a true Parisian taste to go on, go with the deviled ham and some good gruyere.

About the Book

These little Better Homes & Gardens books are such great resources in a kitchen. In the case of this one, you simply pick the lunch or brunch that you’re planning for and there’s a menu ready to go! I’ll go into more details the next time I post on it. For right now, just to give you the flavor of the book, here’s some of the contents:

The Recipe!

Ingredients:

4 rusks or slices dry toast
1 4.5 oz can deviled ham
3/4 cup shredded process cheese
6 egg whites
1/4 t cream of tartar
10 drops bottled hot pepper sauce
Dash salt
1 t prepared mustard
6 egg yolks

Directions:

Cut rusks or toast in rounds to fit in bottom of 4 ramekins or 6-oz custard cups. Butter each rusk; spread with 1 T deviled ham, place in ramekin and sprinkle with 1 T cheese.

Beat egg whites with cream of tartar, hot pepper sauce, and salt till soft peaks form. Place on top of cheese in each ramekin. Top with egg yolks (place 2 egg yolks in 2 of the ramekins). Dot layer with bits of deviled ham (about 1/2 T on each) and sprinkle with 1 T cheese. Top with egg-white mixture.

Repeat layers of ham, cheese, and egg white, building up a peak of egg white mixture. (See picture, above)

Bake in slow oven (325*F) about 30 minutes, or till golden and yolks are of desired doneness. Makes 4 servings.

Ham ‘n Cheese Crescent Snack

Ham ‘n Cheese Crescent Snack

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Silver Anniversary Bake-Off Cookbook 100 winning recipes from BAKE-OFF 25 (1974)

About the Recipe

A simple, fun twist (or should I say fold?) on snack sandwiches, this recipe is a great use of the refrigerated crescent rolls. I know these days deviled ham sounds a little dubious, but it works really here. I can see these being a hit for kids and adults alike, olives and all.

I used cheddar cheese on mine, and substituted the Everything Bagel Seasoning again for the seeds. In the moment, I misread the teaspoon of topping for a tablespoon of topping, and while that doesn’t sound like a big change in theory, it was a LOT of topping. The end result for me was a bit saltier than some may prefer, but for me – heaven!

For more recipes in the Pillsbury Challenge, click here!

About the book

This sounds like an odd thing to note in a cookbook, but if you’ve looked at as many as I have in as short a span as I have it makes a massive difference – the index in the back of this book is finally arranged more closely to the modern indexes we see today. I can finally search for all things “Sandwich” and find all of the sandwich recipes. Joy!

I do love the closing sentence in the forward – “…one theme as remained the same since a quarter of a century ago — to hare with you the exciting world of cooking.” It’s so true, and I feel it every time I open one of these booklets.

About the glassware

My Old Town Blue Corelle platter at it again. An interesting history note – this pattern was developed for Corelle and there were Pyrex pieces created as a compliment instead of the other way around, which is usual. Must have been a popular pattern! And as it was released in 1970, it felt right to use with this ’74 dish.

The Recipe!

Ingredients:

8-oz. can Pillsbury Refrigerated Quick Crescent or Italian Flavor Crescent Dinner Rolls
1 t prepared mustard
1/3 cup sliced stuffed green olives or pitted rip olives, if desired
4 1/2 oz. can deviled ham
1 cup (4 oz.) shredded Swiss or Cheddar cheese
1 egg, slightly beaten
1 t sesame seed, if desired

Directions:

Preheat oven to 375*F. On ungreased 15×10-inch jelly roll pan, separate crescent dough into 2 large rectangles. Overlap long sides to form 13×7-inch rectangle; firmly press edges and perforations to seal.

In small bowl, combine mustard, olives and deviled ham. Spread ham filling lengthwise down center third of dough to within 1 inch of ends; sprinkle with cheese.

Make cuts 1 inch apart on each side of rectangle just to edge of filling. Fold ends of dough 1 inch over filling. Fold strips of dough at an angle halfway across filling, alternating from side to side. Brush with egg; sprinkle with sesame seed.

Bake 15-20 minutes until golden brown. Refrigerate any leftovers. About 1 dozen snacks.

.