Cinco de Mayo Egg Sandwich

Since I was a child, I’ve enjoyed a fried egg sandwich with salt, pepper and a bit of mustard on soft, white Wonder-type bread.  It’s even a good meal when I’m not feeling well if I omit the pepper and mustard.

I wanted to make an egg sandwich that was more substantial and put together a good one with a Mexican flair – just in time for Cinco de Mayo.  The cheese is available in my local grocery …

…and I enjoy the soft pretzel buns that my bakery carries.  Fry the egg the way you like it best – I like mine golden brown with the yolk fried hard.

CINCO DE MAYO EGG SANDWICH (makes one sandwich)

• 1 tsp. olive oil
• ¼ cup sliced red bell pepper
• ¼ cup sliced onion
• Salt/pepper
• 1 large soft bun
• 1 egg
• 1 oz. Mexican cheese in small slices
• Several cilantro leaves

In a small skillet over medium low heat, heat olive oil and add the red pepper and onion slices.

Sprinkle lightly with salt/pepper and cook, stirring frequently, until vegetables are tender.  Remove vegetables from skillet and place on the bottom half of the bun.

In the same skillet, break the egg, stir the yolk with a fork, and cook until yolk is set.

Turn egg and cook on the opposite side until lightly browned.

Place egg on top of vegetables and immediately place cheese slices on top of egg.  Add several cilantro leaves on top of cheese.

Place top of bun on sandwich and serve immediately.  Delicioso!

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Ham Hash Supper

This is an adaptation of a recipe my daughter sent me in 2006.  I changed it to make a smaller casserole and to use convenience foods like dried onions, pimientos and garlic in a jar so the meal could be put together quickly.  It makes  a very tasty and filling plateful of food.   Really good with leftover baked ham.

HAM HASH SUPPER

• 16 oz. frozen hash browns, thawed
• 1 cup cooked ham, chopped
• 2 Tblsp. minced dried onions
• 1 Tblsp. chopped pimiento
• 1 tsp. minced garlic
• 4 oz. cream cheese, cubed
• ¾ cup milk
• 1 Tblsp. spicy brown mustard

In a 9-inch casserole dish, combine hash browns, ham, dried onions, pimiento and garlic.

In a two-cup measure place cream cheese cubes, milk and mustard.  Microwave on high for two minutes until cheese is softened.  Whisk until smooth.

Pour sauce over ingredients in casserole and mix together.

Cover and bake @ 350 degrees F for 45 minutes.  Remove cover for the last 10 minutes to allow the top to brown.

I served some fresh cherry tomatoes with mine.  4-6 servings

Note:  Dish can be made ahead and refrigerated.  Bake for one hour @ 350 degrees F.

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Mother’s Swiss Steak and Catsup Gravy

My mother was married and cooking for her family while she was still a teenager in the years of the Great Depression.  She made simple, low-cost meals with a minimum of ingredients and fuss.  My father wanted mashed potatoes with practically every meal, so her Swiss Steak and Catsup Gravy went perfectly with his mashed potatoes.  I personally didn’t like mashed potatoes – except when they were served this way with gravy that was rich and deep flavored from long, slow baking.

Mother & Daddy, 1933

MOTHER’S SWISS STEAK AND CATSUP GRAVY

• 1 lb round steak
• Sprinkling of salt
• Grating of black pepper
• 1 large onion, sliced
• 1-½ cups catsup
• ½ cup water

Preheat oven to 300 degrees F

Remove any large pieces of fat from steak and place in 9 inch casserole dish.  Sprinkle with seasoned salt and a grating of black pepper.

Slice onions and spread on top of steak.  In a two-cup measure, mix together the catsup and water.  Pour over meat and onions.

Cover and bake @ 300 degrees F for 3 hours.

Serve with mashed potatoes.

4-6 servings

My father would have liked creamed peas and sliced tomatoes with a dab of mayonnaise to go along with this dish.

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Welsh Rabbit and Beer Bread Rolls

I first made this recipe in 1993, adapted from one in Susan Branch’s Heart of the Home, 1988.  It became a favorite lunch for my two daughters and me, served on a split homemade yeast roll.

In 2008, I had made this dish for my youngest daughter’s birthday and since I had some beer leftover, made a good beer bread from an internet recipe (source forgotten).  I thought this bread would be ideal to serve with the Welsh Rabbit – sturdy enough to stand up under a generous helping of this delicious cheese concoction.  It turned out to be the perfect combination.  The recipe for Welsh Rabbit makes 4 helpings (could easily be doubled) and the bread recipe makes 8 large rolls (leftover rolls are good for dishes like Mom’s Tuna Melt and Balsamic Chicken Melt – or simply toasted for breakfast.

EASY BEER BREAD ROLLS

• 3-3-1/2 cups all-purpose flour, divided
• 3 Tblsp granulated sugar
• ½ tsp salt
• 1 package dry fast-acting yeast (1 Tblsp)*
• 8 oz. beer, room temperature
• 1 Tblsp butter
• 1 egg, room temperature

*The “Instant“ or “Quick Rise” yeast is especially formulated to be used mixed with the dry ingredients and can withstand the hot water.  Rising time is cut in half

In a mixer bowl, place 1 cup all-purpose flour, granulated sugar, salt and yeast.  Blend.

Heat beer and butter in microwave to 130 degrees F.

Insert paddle beater and add beer/butter mixture to flour mixture.  Mix on medium speed for 3 minutes.  Add egg and beat for 30 seconds more.

Insert dough hook and add 1 cup of flour and beat at medium speed.  Continue beating for 6-1/2 minutes longer,  adding additional flour as needed until dough is elastic and no longer sticky.

Place dough in a large greased bowl, turn once, cover and let rise in a warm place for 30 minutes.

Punch with your knuckles to deflate dough and divide into 8 pieces …

and form each piece in your hand to make a rustic roll about 3 inches diameter.

Place on a greased baking sheet, cover and let rise in a warm place for 30 minutes.  Preheat oven to 375 degrees F.

Bake @ 375 degrees F for 12-14 minutes until bread is browned over the top surface.   Cool on a wire rack.

WELSH RABBIT

• 1 lb. sharp cheddar cheese, diced
• 2 Tblsp. butter
• 1 tsp. dry mustard
• ½ tsp. Worcestershire sauce
• dash cayenne
• 2 eggs, slightly beaten
• 8 oz. beer, room temperature
• 4 Easy Beer Bread Rolls, split and toasted

My first step is to get out my vintage Kreamer copper-bottom double boiler which I bought at an antique store about 30 years ago.

Melt cheese & butter in top of double boiler over simmering water.

Stirring constantly, add mustard, Worcestershire, and cayenne.  Beat in egg; stir in beer, and stir until hot.  Do not boil.  Serve over split, toasted Beer Bread Rolls.  Serve piping hot.

4 servings

Note:  Leftover Welsh Rabbit can be used to supplement cheese in any dish such as macaroni and cheese or added to a cream soup.

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Black-Eyed Peas and Chicken Curry

This was a completely new experience for me, both with the black-eyed peas and the garam masala seasoning.  My youngest daughter and I really love this dish.  I adapted it slightly from a recipe on Veronica’s Cornucopia, including increasing the black-eyed peas to two cans.

I’ve seen garam masala in the spice aisle at my grocery store, but the recipe Veronica provided used items I already had on hand and I love the flavor.  Note that the recipe below for garam masala makes enough of this seasoning for several meals.

BLACK-EYED PEAS AND CHICKEN CURRY

• 1 tsp. canola oil
• 1 large onion, chopped
• 3 cloves garlic, finely minced
• 1 teaspoon freshly grated ginger root
• 1 large tomato, chopped
• 1/2 teaspoon turmeric
• pinch cayenne, or to taste
• 1/2 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon garam masala*
• ½ cup undiluted evaporated milk
• ¼ cup water
• 1 cup chicken broth
• 2 cans (14-15 oz. each) black-eyed peas, lightly drained
• 1 cup cooked, shredded chicken breast
• 2 tablespoons chopped fresh cilantro

Heat oil in a large skillet over medium heat. Add onion; saute 5 minutes or until translucent and slightly browned.

Stir in garlic and grated ginger root; stir constantly for 30 seconds. Add tomato; cook for 2 minutes.

Stir in turmeric, cayenne, salt, paprika, and garam masala; stir constantly for 30 seconds. Add evaporated milk, broth, black-eyed peas and chicken. Reduce heat and simmer 5 minutes, stirring occasionally.

Spoon mixture over rice, sprinkle with cilantro.

Makes 4 generous servings.

*Easy Garam Masala (makes about 3 Tablespoons)
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg

Mix spices in a small bowl. Place mix in an airtight container, and store in a cool, dry place.  Use only 1 teaspoon for this recipe.

From the archives:

January 20, 2011 - Maple Walnut Muffins

January 21, 2008 – Easy Potato Yeast rolls

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Ham and Apple Pudding

If you have some ham left over from New Year’s, you might enjoy this dish that was inspired by one I had seen in an old cookbook.  I changed it a lot to make a light luncheon entrée that my daughters and I enjoyed.

HAM AND APPLE PUDDING

• 2 cups bread cubes
• 1 cup cubed, cooked ham
• 2 Tblsp. butter
• 2 cups tart apple slices
• 1 Tblsp. dark brown sugar
• ¼  tsp. cinnamon
• 1/8 tsp. nutmeg
• 1/2 Tblsp. prepared mustard
• 2 Tblsp. dried minced onions
• Thin white sauce (Recipe below)
• 1 cup of bread crumbs
• 1 Tblsp. butter

THIN WHITE SAUCE
2 Tblsp. all-purpose flour
¾ cup cold milk
¾ cup hot milk
1 packet Goya ham seasoning (optional)*
Salt/pepper if not using Goya ham seasoning

*Goya ham seasoning is an easy way to add some extra delicious ham flavor to any dish.

Preheat oven to 350 degrees F
Oil a 9-inch casserole dish

In the bottom of the casserole dish place the bread cubes…

…topped with the ham cubes.

In a medium skillet over medium low heat, melt the butter and add the apple slices.  Cook, turning frequently for 5 minutes.  Add the brown sugar, cinnamon, nutmeg, mustard, and onions.  Continue to cook and stir for another 3 minutes until apples are fork tender.  Place this mixture on top of the layer of ham.

Make the thin white sauce:
In a small pan, whisk together the flour and cold milk until smooth.  Add the hot milk and cook, whisking constantly, over medium heat until mixture starts to boil.  Continue to cook and whisk for 2 more minutes.  Remove from heat and stir in ham seasoning or salt/pepper to taste.  Pour the sauce over the mixture in the casserole.

In a small skillet melt 1 Tblsp. butter, add crumbs and toss to coat.  Sprinkle buttered crumbs on top of casserole.

Bake @ 350 degrees F for 25-30 minutes until top is golden brown.  Serve immediately.

4 servings

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Bean and Biscuit Bake

This recipe was adapted from one I saw on Pioneer Woman Cooks in 2010.  This makes a hearty and filling lunchtime dish.  I made mine in individual casseroles, but a  9-inch casserole dish would work just as well.

BEAN AND BISCUIT BAKE
FOR THE BEANS:
* 1 tsp. olive oil
* ½ cup onion, chopped
* 1 clove garlic chopped
* ½ cup red bell pepper, chopped
* 1 Tblsp. dark brown sugar
* ½ teaspoons black pepper
* 1 teaspoon dry mustard
* 1 Tblsp. red wine vinegar
* 1 Tblsp. molasses
* ½ cup catsup
* 1 tsp. Worcestershire sauce
* 15 oz. can pinto beans, rinsed and drained
* 15 oz. can cannellini beans, rinsed and drained
* 8 oz. can tomato sauce

  FOR THE BISCUIT TOPPING:
* 1 cup all-purpose flour
* 1-½ tsp. baking powder
* ½ teaspoon salt
* 2 Tblsp. shortening or butter
* ¼ cup plus 2 Tblsp. milk

Preheat oven to 400° F.
Spray 4 individual casserole dishes

In a medium skillet heat oil over medium heat, saute onions, garlic and bell pepper for about 10 minutes until vegetables are soft.

Add brown sugar, black pepper, mustard, vinegar, molasses, catsup, Worcestershire sauce, pinto and cannellini beans, and tomato sauce.  Let simmer while preparing the biscuit topping.

In a medium bowl, combine flour, baking powder, and salt; stir to blend. Cut in shortening/butter until mixture is consistency of coarse meal.  Add milk and stir with a fork until soft dough forms.

Place bean mixture into four casserole dishes.  Divide dough into four parts and in your hands form a biscuit about 2-½ inches x ½ inch thick.  Place on top of bean mixture.

Bake @ 400 degrees F for about 20 minutes until biscuits are golden brown.  Serve immediately.

Yield:  4 servings

According to my DietPower software, each serving is 300 calories.

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Chicken Imperial

I found this recipe in an old Southern Living Dinner and Supper Cookbook.  I adapted the recipe to make a smaller amount and to omit some items I didn’t have on hand.  A note in my cooking journal says:  “First made 1/9/98 for Nancy and David (daughter and husband) – both loved this.  I especially liked it.”

Allow 2-3 hours to marinate the chicken.

CHICKEN IMPERIAL

• 2 chicken breast halves, boneless, skinless
• 1/4 cup dry sherry
• 1/2 cup breadcrumbs
• Dash of salt
• Grating of black pepper
• 3 Tblsp. grated Parmesan cheese
• ¼ cup slivered almonds
• 1/4 cup melted butter

Place chicken breasts in a glass bowl, pour sherry over, cover and marinate in the refrigerator  for 2-3 hours, turning occasionally.  Remove from marinade and pat dry.

Combine crumbs, salt/pepper, parmesan cheese and almonds.

Dip chicken in melted butter then place in bowl of coating mixture, pressing down on both sides.

Arrange in Pam-sprayed pie plate.

Bake uncovered  @ 350 degrees F for one hour.

2-4 servings

My daughter and I like small servings of meat or chicken, so I divided one breast between us and have one to put in the freezer for another day.  I served it with Yukon Gold potatoes which had been microwaved and then browned in butter along with some mixed vegetables with some added butter and a sprinkle of Goya Sazon seasoning for each dish.  We also had some cherry tomatoes and basil from my garden marinated in Italian dressing.  It was a good meal.

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Slow Cooker Caper Chicken

My youngest daughter is a busy stay-at-home mom who always finds time to get together with me on Fridays for lunch.  I try to make meals that are tasty, quick and easy, and reduced in fat and calories.  Here is what we enjoyed last Friday.

This is a tasty low-fat dish adapted from one I found on The Pioneer Woman Cooks.   The count for the chicken and sauce according to my Diet Power software based on 6 servings is:  144 calories, 9.18 g fat, 56.9 mg cholesterol, 1.54 g carb, 0.2 g fiber.  Additions such as rice and vegetables should be counted separately.

SLOW COOKER CAPER CHICKEN

• 2 boneless-skinless chicken breast halves, each cut into 3 sections
• ¼ cup lemon juice
• Freshly ground black pepper
• 3 dashes Greek seasoning
• ¼ cup melted butter
• ¼ cup steak sauce (A-1 Steak Sauce)
• 2 Tblsp. capers in brine

Place the chicken breast pieces in the slow cooker.  Pour lemon juice over the top and sprinkle with black pepper and the Greek seasoning.

In a separate bowl, mix the melted butter with the steak sauce and capers.  Pour this mixture over the chicken breast pieces and cook for 4-6 hours on low.

I served this chicken and sauce with rice and steamed broccoli.

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Slaw and Breaded Chicken – 1940s Recipes

One of my Christmas gifts was a small 4-½ x 6 inch leather bound book engraved “Cooking Recipes”, purchased at an antique mall in Sugar Creek, Ohio.  The pages are edged in gold and there are 10 index tabs for food categories.  

The real gold in this book, though, is the collection of handwritten recipes.  There aren’t a lot of recipes – just 25, 22 of which are desserts.  The book itself could have been from the 1930s, but I believe the recipes are from the 1945-1950 era.  This is based on a lot of recipes calling for shortening, for using the word “oleo”rather than margarine in most recipes and the attention given to oven temperatures.  I believe it’s post-World War II because of all of the sugar-laden desserts.  

The handwriting is clear and ingredients are listed correctly, although most of the recipes give no idea of how the item is to be prepared, what kind of pan to use or how long to bake.  That’s why I’ve decided to make each of the recipes, using the products specified, and adding my own instructions.  I like to think that the woman from the 1940s kitchen (who would have been about my mother’s age) would enjoy having someone fuss around with these recipes again and turn out some delicious food for the family.

The writer notes that the Salad Dressing recipe is “Mom’s”.  I used about half as much bacon as the original and added a grating of black pepper.

I know the 1940s cook would have spent some time shredding the cabbage and carrots, but I took advantage of a nice bag of slaw mix.

I don’t like soggy bacon, so I waited until serving time to sprinkle it on top of the slaw.

SLAW DRESSING – A 1940s RECIPE

• ½ cup granulated sugar
• 1 egg
• ¼ cup white vinegar
• Grating of black pepper
• 3 cups slaw mix (shredded cabbage and carrots)
• 3 slices bacon, crisped and crumbled

In a small saucepan, whisk together the sugar, egg and vinegar.

Cook over medium heat, stirring constantly, until mixture begins to bubble.  Lower heat slightly and continue to cook and whisk for one minute.  Grate pepper on top of the mixture and stir in.  Set mixture aside to cool.  This will make about ½ cup of dressing.

Place slaw mix in a large bowl.  Pour on the cooled dressing.  Mix well and cover.  Refrigerate for at least one hour.

When serving, sprinkle the crumbled bacon on top.

Yield:  4 servings

The “Ideas on Breading Chicken” are pretty much what I use all the time.  I make the bread and cheese cracker crumbs in the food processor.

I didn’t want to “boil chicken till ½ cooked” and instead used breast meat that had been pulled from a stewed chicken.  It’s wonderfully moist and tender.

I always used undiluted evaporated milk for dipping chicken before breading and feel it works as well as an egg and milk mixture.

BREADED CHICKEN BITES

• 2 cooked chicken breast halves
• 1 cup bread crumbs
• 1 tsp. dried basil
• 1 cup cheese cracker crumbs
• ½ cup evaporated milk, undiluted
• About 2 Tblsp. olive oil for frying

Cut the chicken breast halves into 12 bite-size pieces.

Mix together the bread crumbs and basil.  Place in a small bowl.  Place the cheese cracker crumbs and milk in two separate small bowls.

Dip half of the chicken pieces in milk and then in the basil/crumb mixture.  Drip the remaining chicken pieces in milk and then in the cheese cracker crumbs.

Heat the olive oil in a skillet over medium high heat.  Add the breaded chicken pieces and brown.

Yield:  4 servings of 6 bite-sized pieces each (I made a half-batch for our supper for two)

For supper, I boiled potatoes with their jackets, then cut them in wedges, sprinkled on salt and pepper, and browned them in olive oil.  They were a good accompaniment to the breaded chicken bites and slaw.  It was a delicious supper.

Click here for my post on stewing a whole chicken.

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