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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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THE BEST OF COOKING by Arne Kruger & Annette Wolter has provided a wealth of new & tantalizing recipes for my personal cookbook that I have just found the time to share w/all of you. This is 1 I have not tried, but appears to be another ideal & easy way to use leftover ham you may have on hand or lurking in your freezer. Although described as an *ideal lunch dish* when served w/a selection of salad items, I see it also working well as part of breakfast or brunch fare. *Enjoy* (Time does not include time for ham mixture to sit as directed in Step 2 of prep) Ingredients:
8 ounces lean cooked ham, finely chopped |
2 medium onions (finely chopped) |
3 tablespoons fresh parsley (chopped) |
2 tablespoons brandy |
4 eggs |
1/2 teaspoon salt |
2 teaspoons paprika |
1 pinch dry mustard (pinch of) |
4 ounces cottage cheese (may use cream cheese) |
Directions:
1. Preheat oven to 350°F (180°C).
2. Mix chopped ham, onion & parsley w/brandy & allow to sit for 20 minutes.
3. Whisk eggs w/salt, paprika, mustard & cottage cheese or cream cheese (I would use my immersion blender for this step).
4. Combine ham & egg mixtures & ladle into a well-buttered (or sprayed w/PAM) 2-pint fluted mold.
5. Stand mold in a roasting pan half-filled w/water & cook for 40 minutes.
6. Allow to cool till well-set & able to be easily handled. Then carefully turn out onto a serving plate, cut into cake-like wedges & serve.
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