Swiss Tomato Bake

Swiss-top

I adapted this recipe from one I found in an old Specialties of Indiana cookbook.  It’s a very light entrée – nice for lunch with a small salad.

SWISS TOMATO BAKE

  • 1 cup cracker crumbs (Club crackers)
  • 2 Tblsp. melted butter
  • 1 cup of halved cherry tomatoes (or tomato slices)
  • 2 eggs
  • 2 Tblsp. minced dry onions
  • ¾ cup sour cream
  • ½ tsp. salt
  • Dash of black pepper
  • 2 cups of shredded Swiss cheese (8 oz.)
  • Sprinkle of smoked paprika

Preheat oven to 375 degrees F

In an 8 inch pan place cracker crumbs and melted butter  Stir crumbs and butter together until blended, then press onto the bottom of the pan.  Place tomatoes on top of crust.

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In a small bowl, whisk the eggs until slightly beaten.  Add dry onions, and sour cream, salt and pepper.

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Whisk until blended thoroughly.  Stir in the shredded Swiss cheese.  Spread this mixture over the crust and tomatoes.

Sprinkle lightly with smoked paprika.

Swiss-paprika

Bake @ 375 degrees F for 25-30 minutes.  Remove pan to wire rack and let stand for 5-10 minutes before serving.

Swiss-baked

4 lunch-sized servings 

Since this was a light dish, I served it along with a peach cobbler for dessert.

Swiss-cobbler

Click here for the Peach Cobbler recipe

Cinco de Mayo Egg Sandwich

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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 …
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…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

  • Servings: One Sandwich
  • Print
  • 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.

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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.

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

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Turn egg and cook on the opposite side until lightly browned.
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Place egg on top of vegetables and immediately place cheese slices on top of egg.  Add several cilantro leaves on top of cheese.

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


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Welsh Rabbit and Beer Bread Rolls

rabbit-plate

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.

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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.

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Punch with your knuckles to deflate dough and divide into 8 pieces …
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and form each piece in your hand to make a rustic roll about 3 inches diameter.

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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. 

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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.
Kreamer

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

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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.

Eggs a la Goldenrod

goldplt2In the spring of 1943, I was in the sixth grade when we moved from downtown Cincinnati to the neighborhood known as the East End.  I went to school at old Highland Elementary on the banks of the Ohio River where every spring there was a threat of the river flooding the playground, although it never reached the school in the years I was there.

highlandAs we walked along the hall leading from my sixth-grade classroom, I would try to steal a glimpse of the wonderful home economics room.  It was a huge area with sewing machines lining one wall – one electric machine and the rest foot-treadle operated models.  One section of the room was outfitted with individual cooking stations with small burners, a counter and a supply of cooking equipment.  There were two ranges with ovens for baked treats.  I couldn’t wait to get into the seventh grade and begin my adventures in cooking – I wasn’t that anxious to sew.

In the fall of 1943, the girls of our class trooped into the room, taught by a very nice middle-aged lady.  We had to start out with sewing lessons so that we could make an apron, a potholder and a dishtowel to use when we began to cook.  Finally, sewing classes were completed and we were ready to learn all about cooking.  The cookbook that I remember seeing in the classroom was a 1942 Wartime Edition of the American Woman’s Cook Book, edited by Ruth Berolzheimer.  About 40 years later, I found a copy of the book at an antique market.

victorycbThe book was unusual for that era to have so many color plates.  I especially liked one that was used on the inside covers of the book.

frontisIn those wartime years of extreme patriotism, there was a large picture of General Douglas MacArthur at the beginning of the book….

mcarthur…and on page 371 was the recipe that began my cooking experience – Eggs a la Goldenrod. It was a simple recipe, appropriate to the age group, very bland and not especially tasty.  We went on to make other food items that year and I was so anxious to get into the big girls’ eighth grade class to see what fabulous dishes we would make.

In the fall of 1944, once again we had our sewing classes first and made an apron, a potholder and a dish towel.  Finally, it was time for a roomful of more experienced cooks to begin a new season.  The teacher got out the trusty blue cookbook, turned to page 371, and once again our first experience of the year was Eggs a la Goldenrod. The dish hadn’t improved as far as a bunch of 12/13-year-old girls was concerned, but again we went on to do more ambitious projects – we even baked bread.

In the fall of 1945, I left my neighborhood, got on a streetcar and went to what was then a very large and prestigious high school, Withrow in Hyde Park.

easthi-1923The grounds were beautiful, there was an arching bridge and a clock tower at the entrance, and a large room was devoted completely to sewing with only electric sewing machines – no waiting in line as we had done at Highland.  I wasn’t that ambitious about sewing but did assume that two years of experience would enable us to make an interesting project right off the bat.  We made an apron, a potholder and a dishtowel.

Then, at last came the day we could go into the spacious, modern 1940s era cooking room.  The stations were wonderful and a big change for all of the girls (there were never boys in my home ec classes) was that we all had to wear hairnets while we cooked.  We looked expectantly at our teacher – she didn’t pull out the blue cookbook, but you guessed it, our first dish was Eggs a la Goldenrod.

Fast forward 66 years from 1943 to 2009.  I was leafing through some of my vintage cookbooks and happened to pick up a blue-bound book and almost by magic found myself on page 371.  There it was – Eggs a la Goldenrod.  I couldn’t resist – I had to make it for breakfast for my daughter who had heard the story many times.

EGGS A LA GOLDENROD FOR TWO

  • 1 cup thin white sauce (see recipe below)
  • 2 hard boiled eggs
  • 2 slices of thick, hearty bread (I used homemade)
  • Salt/Pepper to taste

Thin White Sauce

  • 1 Tblsp. flour
  • 1 cup milk, divided
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1 Tblsp. butter

In small saucepan, place flour, 1/4 cup cold milk, salt and pepper.  Whisk until smooth.  Heat remaining 3/4 cup milk and add to the milk/flour mixture.  Cook over medium heat, whisking continually until mixture thickens.  Continue cooking and whisking for an additional 2 minutes.   Remove from heat and stir in butter.

Peel eggs and separate yolks from whites.  Chop the whites very fine and add to the white sauce along with the salt and pepper to taste.

slicedbrd2Toast the bread and place one slice on each of two plates.  Pour over the toast the white sauce mixture.  Press the egg yolks through a sieve and sprinkle over the top.  Serve immediately.

Makes 2 servings

Unfortunately, the dish doesn’t taste any better now than it did back in 1943.  Even using good home-baked bread rather than the thin white bread I’m sure we used then, it was pretty ordinary.  But now my daughter knows exactly what I mean when I mention Eggs a la Goldenrod.