"HARD BOILED" EGGS FROM THE OVEN !!

There is nothing tricky about boiling eggs for Easter, but there are ALWAYS those eggs that crack as they boil, or the phone rings and you forget the eggs on the stove (and they overcook and  get those green "rings" around the yolks, etc.)  Not a big deal, but it can be a hassle when you are preparing for a crowd.

This oven method, of cooking eggs in the shell, is not only fool proof, but the eggs come out absolutely perfect and you can make a ba-jillion at once!!

Preheat your oven to 350 and place large size eggs in a mini-muffin pan (large end down). If you don't have a mini-muffin pan, you can use a regular cupcake pan  (they they will just roll around a little more).

How long you bake the eggs depends on the size of eggs you use and how hot your oven runs. I used large grade A eggs and cooked them for 25 minutes.  If you are concerned about it, just run a "test egg" to gauge how long to cook them.

When the eggs are done, use tongs to put the eggs into a bowl of ICE water (for 10 minutes) to stop further cooking.

NOTE: After the eggs are cooked, you MIGHT find SOME eggs that have brown speckles on them, but don't freak out; these little specks will dissolve when you put the eggs into the ice water. The next photo is before and after the ice water bath.

Not only is this a great way to cook Easter eggs in bulk, but the eggs are delicious!! The yolks are bright yellow and the whites are very tender (not rubbery like boiled eggs can produce).

Where has this cooking method been all my life!?!?

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Mad Men Cookbook

Actually, it is The Unofficial Mad Men Cookbook as no one wants to get sued by the "official" Mad Men. So after a seventeen month hiatus, the boys are back in town. There is a thriving business in putting together this type of tie-in cookbook. Some of them are just slapped together, but Judy Gelman and Peter Zheutlin have done a wonderful job with this one.

One of the reasons that Mad Men has attained such a cult following is their exacting attention to detail. Creator Matt Weiner says it has become something of a game as viewers look for any little detail that is out of place. (Check out this short Q & A with property manager Gay Perello.) Gelman and Zheutlin have followed Weiner's exacting attention to detail. They have culled recipes from the popular cookbooks of the day as well as from some of the regular haunts of the Mad Men including, "21" Club, Keens Steakhouse, El Morocco, Stork Club, and Trader Vic's.

There are recipes for Pineapple Upside Down Cake featuring the new electric skillet-frypan, Date nut bread from Pat Nixon's contribution to Hints from Heloise, and John Kennedy's favorite daiquiri from Bacardi's "Be A Drink Expert" pamphlet. The book is chocked full of tidbits and facts and recipes that would actually find their way to a Mad Men table.

While definitely retro, The Unofficial Mad Men Cookbook has its own blog filled with more fun Man Men info.

Here is a classic that is still classical...

Caesar Salad
courtesy of Executive Chef Bill Rodgers, Keens’ Steakhouse, New York, New York

For the salad

3 1/2 cups clean, cut romaine lettuce
2 ounces Caesar Dressing (see recipe below)

For the topping

1/4 cup finely grated Parmigiano-Reggiano cheese

For the garnish

Raw egg yolk
4 thin slices pimiento
2 anchovy filets, cut in half (4 pieces)
Caesar Croutons (see recipe below)

1. Make the salad: Place lettuce in a serving bowl. Toss with dressing.

2. Sprinkle Parmigiano-Reggiano on top, garnish with egg yolk, pimento, anchovy filets, and croutons and toss well.

Caesar Dressing

1 1/2 ounces water
1 ounce lemon juice
3/4 cup canola oil
3/4 cup pure olive oil
1 1/2 ounces red wine vinegar
1 egg yolk
6 peeled garlic cloves
10 Italian anchovy filets
2 2/3 tablespoons finely grated Parmigiano -Reggiano cheese
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoons light brown sugar
3/4 tablespoon dry mustard
3/4 tablespoon Worcestershire sauce

1. Make the dressing: Combine the water and lemon juice in a measuring cup and set aside.

2. Combine canola and olive oils in a measuring cup and set aside.

3. In the blender, combine the remaining ingredients and mix for 10 seconds. With the blender running, slowly begin to add the combined oils in a slow and steady stream. As you continue to add the oil, the mixture will begin to thicken. When the mixture thickens, thin it out with 1/3 of the water/lemon juice mixture. Repeat this process until all the oil has been incorporated.

4. Chill dressing until cold.

Caesar Croutons

Note: Place the bread in the freezer for 10-15 minutes before slicing to make it easier to cut even squares.

Whole melted butter can be substituted for the clarified butter, but will brown the croutons faster. To make clarified butter, melt 4 tablespoons of butter slowly in a small saucepan. Remove from heat and allow to cool a bit until it separates. Skim off the foam that rises to the top, and gently pour the butter off of the milk solids, which will have settled to the bottom.

6 slices white bread, crusts removed and cut into 1/4-inch squares (see note above)
2 tablespoons clarified butter, melted (see note above)
1 teaspoon chopped fresh herbs (rosemary, parsley and thyme)
1/8 teaspoon Kosher salt

1. Pre-heat the oven to 350°F. Toss bread cubes in a bowl with the remaining ingredients.

2. Transfer to a baking sheet and bake for 10 minutes or just until slightly browned and crisp. Let cool at room temperature before serving. Store covered in an airtight container.

While I am trying to get used to that fact that there are no more zombies on my Sunday nights, I will say that between Walking Dead and Mad Men the food is definitely better with Don than Shane.

Next Week: Peggy is given new responsibility.

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BACON RISOTTO

There are huge "blind spots" in my cooking repertoire, like various herbs that I've never been introduced to, or spices that picky-picky husband refuses to eat and then there is always the financial restrictions that keep me from trying certain foods.

I'm not sure which of these categories risotto falls into (I've never even tasted it before today)  but I'm guessing that the $10 price tag for a 36 ounce jar of Arborio rice was part of the "hold up". I know I will be on a search for a more reasonable source, in the near future, for this specialty rice since we liked it so much.

This recipe came from allrecipes.com and it is absolutely delicious. I am really looking forward to reheating it for tomorrows lunch!!

1/2 pound bacon (fried, drained and crumbled)
5 cups chicken stock
2 tablespoons butter
1/2 onion, diced
4 cloves garlic, minced (see note)
1½ cups Arborio rice (do not use regular rice)
2 tablespoons butter
1/4 cup grated Parmesan cheese (not the powdered kind)
salt and pepper to taste

Bring the chicken stock to a boil in a sauce pan, over high heat; reduce the heat to low and keep the chicken stock hot.

Heat 2 tablespoons butter in a large, heavy bottomed saucepan over medium high heat.  Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Add the rice and stir until it is coated in butter and has started to toast, about 2 or 3 minutes.

Reduce the heat to medium and stir in one third of the hot chicken stock; continue stirring until the rice has absorbed the liquid and turned creamy.

Repeat this process two more times, stirring constantly, which should take about 15-20 minutes total time. The rice should be tender but slightly firm when fully cooked.

Remove the risotto from the heat and stir in the remaining 2 tablespoons butter, the cheese and the crisp bacon. Season to taste with salt and pepper.

NOTE: As a first time risotto maker, I was nervous about making rice without using a lid on the pan, but it works great...just don't rush it.

NOTE: I wanted the bacon flavor to cook into the rice, so I put about half of the crisp bacon into the rice as it cooked, then mixed in the other half of the crisp bacon before serving. I will definitely do that again because it gave the rice a wonderful flavor.

NOTE: The recipe calls for four cloves of garlic, but that seems like a LOT. I didn't use any garlic because picky-picky is allergic to it.

These photos do not do this tasty side dish justice.

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American Gastronomy

Louis Szathmary was a noted chef. He may, however, be more noted as a culinary collector. He donated most of his cookbooks to the University of Iowa, making it one of the leading culinary repositories in the world. Much of the ephemera, including signatures of most Presidents and Firs Ladies went to the Culinary Arts Museum at Johnson & Wales.




Szathmary wrote:

"It isn't strange, then, that I grew up to become a book collector, although I never expected to own some 45,000 of them.

Of these, only 18,000 are cookbooks. I remember the first book I bought within a year after coming to this country in 1951 with a small handbag and $1.10 in my pocket. It was at a Times Square bookshop in New York that I purchased, for 19 cents, a little volume by Ludwig Bemelmans. I never stopped buying books since."

Well it is just no wonder that we have a kindred spirit in Louis Szathmary and while we are doing our best to rival his collection, we are no where near his numbers. We do however, have a cookbook or two with his name on them. American Gastronomy is one my favorites. I admit to being a sucker for vintage cooking prints. Szathmary filled American Gastronomy with old prints and vintage recipes from his vast collection. He made a valiant attempt to define food or culinary experience that was truly "American." This was his premise for American Gastronomy, but flipping through the book one finds foods from North to South, East to West that form no quintessential American food experience but the which do reflect the vast nature of American cuisine.

In the end, trying to define American gastronomy as one thing or another simply muddies the water. It would seem that in all his study, he did find a great love of potato salads.

Ham and Sweet Potato Salad

2 cups diced, cooked ham, cut into 1/2 inch cubes
2 cups diced, cooked sweet potato, cut into 1/2 inch cubes
1 cup diced celery, cut in 1/4 inch dice
1 cup apple, cut in 1/4 inch dice
1 cup fresh orange sections
1/4 cup chopped pecans (optional)1 cup mayonnaise.

1. Gently combine all the ingredients, adding the sweet potatoes last to avoid smashing them.
2. Chill and serve in large lettuce leaves.
3. If you wish serve additional mayonnaise.

The Centennial Banquet in Horticultural Hall, Philadelphia

Armour Calendar Girl

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CHICKEN SOUP FOR A SICK HOUSE

I haven't posted much lately because picky-picky husband and I have had the flu. Not just your every day "better in a week flu", but the old fashioned "don't even get out of your jammies)"flu that has plagued us with lethargy and coughs for almost a month.

Our meals have been simple and mostly from the crock pot (or frozen food entree aisle) but then we haven't had much of an appetite either. Now that we are feeling a little better, I am venturing back into the kitchen.

This chicken soup has been a life saver for us during this time. I just keep it going in the slow cooker, adding a little more broth and veggies when necessary. It is a super simple recipe and if your family is coping with this ugly flu, like we are, I hope you will give this magic "elixer" a try.

6 large boneless-skinless chicken thighs (dark meat has the best flavor)
1 cup chopped onion (I like to use sweet onions)
1 cup chopped celery
1 cup chopped carrot
2 quarts of good chicken stock (I use the boxed kind)
1 tablespoon chicken bullion granules
1/2 teaspoon black pepper
1 teaspoon salt
pinch of dried thyme
pinch of poultry seasoning
2 cups favorite veggies (I use frozen mixed veggies)
spaghetti or fettuccine noodles (they hold up better than other noodles)

Cube and brown the chicken thighs in a tablespoon of oil until you get brown crusty spots on the chicken. Remove from pan and put it into the crock pot. In the same pan, saute the onion, celery and carrot until they get a little soft. Use a spatula and use the moisture in the veggies to de-glaze any crusty bits left in the bottom of the pan. Add this mixture into the crock pot ; those crusty brown bits in the pan are PACKED with chicken flavor.

Add the broth, 2 cups favorite veggies, bullion granules and salt and pepper. Stir and cook on high for about 6 hours, stirring once in a while. Half an hour before you serve this soup, break the noodles into 4" pieces and put into hot broth and stir. The noodles should be ready to eat in about 30 minutes.

NOTE: I have tried many different kinds of noodles in this soup. Spaghetti seems to hold up the best without turning to mush if you are cooking the soup for a long time or overnight. I also use rice instead of noodles, however, DO NOT put the rice into the soup because after a short while, it will deteriorate and make your soup a mushy mess. Instead, make the rice SEPARATELY and put a big spoon of it in your soup bowl and ladle the soup OVER the rice. It only took me about 10 years to figure this trick out.

NOTE: Any cut of chicken will work in the soup, however, the dark meat gives the most flavor and after 6 hours, it will still be very moist and "fall apart" tender.


NOTE: Any kind of veggies can be used for the "favorite veggies" part. Just make sure you use veggies that will stand up to long cooking. I usually use a frozen veggie mixture that has peas, corn, green beans and carrots, but anything will work (just don't used canned veggies).

NOTE: Homemade chicken broth is best, but I never seem to have any when I want to make this soup, so I use a good quality BOXED chicken broth (just don't use bullion and water to make broth because it will be too salty).

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Chocolate

As Easter approaches, we dragged out one of our favorite Easter recipes from Linda Collister's Chocolate. Collister has written a series of small books on chocolate. Several of them published by Ryland Peters. We have spoken before of our devotion to books by Ryland Peters. They are small and beautiful books that make food look its most seductive.

Truly, however, it may just be time to grab up all of Collister's "chocolate" books and make one big book. Until then, here is a favorite treat from just plain, Chocolate.

Surprise Eggs

6 very fresh eggs with pretty shells
5 1/2 oz. bittersweet chocolate, finely chopped
1/2 cup minus 1 tablespoon heavy cream

Praline

1/3 cup whole unblanched almonds
1/3 cup whole skinned hazelnuts
1/2 cup sugar

Using the tip of a small, sharp knife, gently cut a small hole in the pointed end of each egg, then carefully snip away the shell with shearers to cut off the top, leaving a hole about 3/4 inch diameter. Empty out the eggs by shaking them over a bowl -- the contents can be saved for omelets or scrambled eggs. Wash out the empty shells thoroughly, then set them on apiece of wax paper in a baking dish and dry them in a preheated oven at 300 F for about 15 minutes. Let cool.

Meanwhile, to make the praline, put the nuts and sugar into a small, heavy saucepan and heat gently on top of the stove. Stir frequently with a wooden spoon until the sugar melts, then watch carefully, stirring frequently, as it cooks and turns chestnut brown, ant the nuts start to pop. Take care with hot caramel, because splashes can burn.

Lift the saucepan off the heat, g quickly pour the mixture onto the oiled baking tray and, using a wooden spoon, spread it out evenly. Leave until completely cold and set, then coarsely break up the praline with a rolling pin or grind it in a food processor.

Put the chocolate into a heatproof bowl. Put the cream into a heavy saucepan, heat until hot but not boiling, then pour it over the chocolate. Leave for 1 minute, then stir gently. Let cool for 5-10 minutes until thick, then stir in the praline. Stand the egg shells upright in an egg carton or rack and carefully spoon the chocolate mixture into the shells. Chill overnight until firm, then remove from the refrigerator 2 hours before serving.

First, we just love recipes that say "1/2 cup minus 1 tablespoon" it is just so confusingly obtuse. Secondly, after one has procured lovely egg shells, spooning chocolate into them will not only make them a mess but well... let's just leave it at that. Grab a Ziplock bag, scrape the chocolate and praline mixture into it and clip off one corner and use that to add the chocolate. It may seem messy at first, but try spooning chocolate into eggs shells and you will see the wisdom.

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Eggs: Book II

At Lucindaville we were raving about our new chickens. They are still a bit skittish and will not be laying for several months, but they are getting to know their new home.



We are looking forward to lots of eggs, which means looking for new egg recipes. In addition to the chickens we picked up a two volume gem from the 1933 Chicago World's Fair. Eggs featured a volume on egg production and breeding and this volume of recipes.




Book II was a compendium of chicken and egg recipes for the adventurous housewife. Of course the book was ready to teach you how to accomplish that most French dish, the omelet. I was drawn to more fanciful recipes.

The drink section of the book gave up a treasure trove of interesting drinks with the most outlandish of titles. Perhaps because there are just so many uses for eggs, spending the time to invent really lovely sounding names was just too much trouble. My particular favorite is the Albumen Fruit Beverage. Stick that on a menu and see if you have any takers. (Still I am thinking there might just be a Cocktail At The Burn Pit with 'Albumen" in the name.) Then there is the very French Lait de Poule or Hen's Milk. Again, it does not sound that appetizing. But judge for yourself.

Albumen Fruit Beverage

1/2 c. orange or lemon juice
1 egg white
Honey to taste

Beat egg white into a froth, add fruit juice and strain. Sweeten. Serve cold.


Lait de Poule

1 egg
1/2 c. powdered sugar
2 tbsp orange flower water
1 c. boiling milk

Beat the egg, add sugar and orange flower water. Mix thoroughly and add hot milk, stirring as it is added.

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Lidia"s Italy in America

I recently had a birthday and what do you think I got for gifts. I bet you didn't have to think twice. My friend. Anne, gave me a copy of Lidia"s Italy in America. This is a bit funny as this was one of my go to presents this Christmas, but I did not get a copy....until now. Everyone I know loves, loves, loves Lidia. Frankly, I have never had a one of her cookbooks. It seems very strange as I have given copies of her books for many occasions. So now I have my very own copy.

In Lidia"s Italy in America, Bastianich travels the country to find authentic Italian in the four corners of America. If you are of Italian descent, it must be a rush to have Lidia Bastianich show up at your restaurant and watch you cook. Italy is truly in her blood and even if the setting is America, the food is 100% Italian.

Now I have been a great artichoke fan, mainly because they seemed like a huge pain in the ass. But maybe if I started out small...with baby artichokes.

Braised Artichokes

2 pounds baby artichokes (about 16)
8 garlic cloves, crushed and peeled
Zest and juice of 3 lemons
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh Italian parsley
¾ teaspoon kosher salt
¼ teaspoon peperoncino flakes
3 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter, cut into small pieces
1½ cups dry white wine
1 tablespoon dry bread crumbs

To clean baby artichokes and prevent them from oxidizing, fill a large bowl with approximately two quarts of cold water, and add the juice of two lemons, plus the squeezed-out lemon halves.

Peel and trim the stem of the first artichoke. Pull off any tough outer leaves and discard. Using a paring knife, trim away any tough parts around the base and the stem of the artichoke. With a serrated knife, cut off the top third of the artichoke and discard.

Combine the artichokes, garlic, lemon zest and juice, mint, parsley, salt, and pepperoncino in a saucepan of the size in which the artichokes will snugly fit in one layer. Nestle the artichokes in the pan with the ingredients, drizzle with the olive oil, and dot with the butter. Pour 3 cups water and the wine into the saucepan. Bring to a simmer, cover, and cook until the artichokes are tender all the way through, about 40 minutes.

I know what you want to know. Did Anne make me baby artichokes? No! She made a beautiful cassoulet and a chocolate cake!

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The Trout Point Lodge Cookbook

The guys behind Trout Point Lodge are an interesting lot. Daniel Abel, Charles Leary, and Vaughn Perret came together to become food entrepreneurs. . Two boys from Louisiana and one from Oregon who had studied law, worked in politics, and studied Chinese history; guys who had lived in China, New York City and Ithaca. The suits fell in love with farmer’s markets and were called back to the Crescent City.

Soon they were raising chicken and goat, planting a garden and foraging both literally and figuratively for traditional Creole and Cajun ingredients. Soon restaurants in New Orleans were featuring their produce and cheeses. And then they took a trip to Nova Scotia.

Nova Scotia was no accident. The original Cajun came to Louisiana from the Arcadian region of Nova Scotia. The French settlers who founded Nova Scotia were expelled and made their way to Louisiana. Arcadians who became “Cajuns” possessed an innate ability to live off the land and a remarkable respect for that land.Trout Point Lodge became their new venture. They built a cultural center, cooking school, and resort. The Pacific Northwest offers up a bounty of natural ingredients. In the Trout Point garden they grow fava beans.Here is a soup that can also double as a dip.

Chilled Fava Soup

6 cups fresh fava beans, shelled

1/2 cup plus 2 tablespoons fresh lemon juice

2 tablespoons extra virgin olive oil

1 1/4 teaspoon ground cumin

1 1/2 cup medium tomatoes, pureed

1/4 cup chopped fresh flat leaf parsley

2 tablespoon chopped fresh mint

2 cups heavy cream

1 cup Crème Frâiche

1. Bring a large pot of salted water to a boil, add the fava beans, and cook for 30 seconds. Drain and rinse under cold water.

2. Place the beans in a food processor and process into a paste.

3. Transfer the paste to a large mixing bowl, and stir in the lemon juice and olive oil until smooth. Add the cumin, tomatoes, parsley, mint, and cream. Stir well. Cove and chill in the refrigerator for at least 1 hour, or as long as 24 hours.

4. Serve cold, with a dollop of Crème Frâiche on top of each serving.

Add a bit less cream and you have a great dip. Versatile and tasty.

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TENDER SHRIMP

I don't know about you, but I have ruined a LOT of expensive shrimp over the years by not cooking it properly. I have been known to turn $20 dollars worth of beautiful raw shrimp into a bowl of shrimp that "chew like erasers"!!  Very frustrating for sure!!

Well, not any more, my friends!! I have found the easiest, quickest, most fool proof and certainly most delicious way to cook RAW shrimp. Where has this recipe been all my life?? Am I the only one who didn't know this trick?

A QUICK 30 MINUTE BRINE
1 cup cold water
2 cups ice (I just used an ice cube tray full)
1/4 cup kosher salt
1/4 cup white sugar

Mix the brine ingredients well, then add 1 to 1½ pounds of large size shrimp (roughly 25 shrimp to the pound) that have had the head and shells taken off and the back vein removed (leave the tails on if you want).

Stir gently to make sure the brine reaches all of the shrimp evenly, then chill in the fridge for 30 minutes.

After 30 minutes, drain the shrimp and rinse well under cold running water.  Drain and blot dry with paper towels (keep the shrimp cold while you heat up your broiler).

When your broiler is turned on high and "going full blast", put a baking sheet (with NOTHING on it) under the broiler for a full five minutes.

 

While the pan is heating up, put 1 tablespoon olive oil in a bowl and add 1/4 teaspoon black pepper and 1/8 to 1/4 cayenne pepper (but no salt because the shrimp will still have a little salt from the brine on them). Stir until well mixed and then add the shrimp and gently toss to coat all sides of the shrimp.

 

After the pan has pre-heated under the broiler for five minutes, put the shrimp on it (they will sizzle). Quickly put the shrimp back under the broiler.

Broil (6" away from the flame) for 2 minutes, then flip the shrimp over, and broil for one more minute.

 

Remove the shrimp from your broiler, AND TAKE THEM OFF OF THE PAN IMMEDIATELY(or they will continue to cook and get rubbery). That's it!! Easy as pie.

 

 

Shrimp cooked with this method are extremely tender and flavorful. This is a great technique for ANY recipe that calls for pre-cooked shrimp.  It is also a GREAT method to cook shrimp for a big crowd!!

ENJOY !!

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100 Ways of Cooking Eggs

Here is another in our long line of egg cookbooks. Alessandro Filippini, who worked for 25 years at Delmonico, wrote 100 Ways of Cooking Eggs.

Originally compiled in 1892 100 Ways of Cooking Eggs was republished by the Dodge Publishing Company in 1915. This lovely period piece features a delicate, faint green decoration on each page that echos the cover with its beautifully “wrapped” egg.

Having worked at Delmonico for a long period of time, Filippini saw his share of famous clients and many of them got egg on their name – or their name on eggs. There are both eggs and an omlete Vanderbilt, both featuring a sauce of peppers. There are eggs Buckley, Hamilton Fish, W. W. Ladd, Jr., and Jay Gould to mention a few names that might stand out.

Since this little book was written from restaurant recipes, they tend to call for a dozen-egg minimum. The omletes begin with a basic omelet and the variations are just things stuffed into them. There are the usual sausage, ham and tomatoes preparations as well as a few sweet egg concoctions.

Eggs à la Paysanne

Put half a pint of cream into a dish, on the fire, and when it boils, break twelve fresh eggs, season with a pinch of salt and twelve whole peppers; let cook two minutes, and then set it in the oven for three minutes, so that the eggs get a good golden color, taking care that they do not harden. Remove form the oven, place the dish on another, and serve.

Worth cracking some eggs over.

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Modern Meal Maker

In 1935 the Sperry Flour Company published Martha Meade's Modern Meal Maker. I must say that at the time (heck, even now) it was indeed, quite modern. Spiral bound cookbooks were not that original, but this cookbook had a stiff wire coil at the top, allowing the cookbook to stand on its own. There have been a slew of these "new" cookbook designs featuring an easel presentation. Who knew they were not new at all but very retro. Modern Meal Maker was tabbed with each month receiving its own chapter, making it a "seasonal" cookbook decades before it was all the rage.




As one can see from the cover, there are 1115 menus and 744 recipes which covers three meals a day for 366 days with a few menus to spare. Since this cookbook was published by the Sperry Flour Company, the recipes make full use of the their products, but, with 744 recipes the vast majority of them use no flour products at all, so it really doesn't seem overwhelmed with advertising.

For the first Saturday in March:


If you are a follower of our other blog, Lucindaville, (check out the pulled pork pancakes) you know that we love embellished pancakes. So a recipe for Ham Sandwich Pancakes immediately caught our eye.

Ham Sandwich Pancakes

2 cups Sperry Pancake and Waffle Flour
1 1/3 cups milk
1 egg
2 tablespoons melted butter
1/2 teaspoon prepared mustard
Sliced boiled ham

Add milk and lightly beaten egg to Pancake and Waffle Flour, and beat until smooth. blend in butter and mustard. Dip ham slices in batter and cook on hot pancake griddle. Cheese slices may be used instead of ham for a different "sandwich."

Or, perhaps, ham AND cheese may be used.

While the recipes are pretty straight forward, the Modern Meal Maker is wonderful look at how much food has changed and how much it has stayed the same.

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