This one came from Herter's Bull Cook and Authentic Historical Recipes and Practices . . . and it's another pony. For more on the Bull Cook Book and ponies see Herter bergers. The gospel, according to Herter, credits this recipe to King Lou #9, a rare cooking secret for preparing eggs, which he brought back from the Crusades. Surprisingly it's pretty good.
| 6 eggs | 6 slices Pepperidge Farm or Arnold's toasting bread |
| 3 teaspoon lemon juice | 1 tablespoon fresh parsley |
| 1 tablespoon finely grated onion | Freshly ground pepper to taste |
| 4 tablespoons butter | Celery salt to taste |
Prepare crustless toast points, butter and reserve. Chop the fresh parsley very fine. Whisk the eggs and lemon juice until it becomes a non-albuminous watery liquid. Warm a sauté pan and melt the butter. Add the eggs, onion, parsley and stir constantly with a fork. Remove before done; the eggs will finish in the pan. DO NOT OVERCOOK. Add celery salt and pepper and mix one last time.
Serve hot or cold on buttered toast points.
Note: You can try herb-seasoned butter on the toast points
This recipe has a tawdry beginning. The chief operating officer, in a moment of weakness instantly regretted, went to McDonalds when they first introduced chicken tenders. They came with a honey dip and a mustard dip. She tried each, then ended up combining them. Ergo our honey mustard dip.
Honey mustard dip can be thrown together in a minute of two. It goes well with chicken wings and tenders, batter fried food and as an alternative to cocktail sauce for shrimp. It is also an alternative to the yellow mustard dip for crab fingers.
| Grey Poupon Country Dijon Mustard | honey |
Combine equal amounts of mustard and honey. That's it; what could be easier. The only way to screw it up is to substitute French's Classic Yellow mustard. French's claim to fame begins and ends at hot dog stands. Other good, coarse mustards can be substituted for Grey Poupon. The last time we had this dip, it was made with regular honey. You may want to experiment with different varieties of honey.
I call chopped ham poor man's ham because it's cheaper than boiled ham. It doesn't make a good cold sandwich, too much fat and too many nitrates. If you quickly fry thinly sliced pieces and blot the fat out on paper towels, however, it's much better.
For a ham spread, though, poor man's ham seems to work better than the more expensive boiled ham. When you purchase it, get it sliced about 3/8 of an inch thick. As noted below, you can use all olives, all green pepper, or a combination of both.
| One pound poor man' ham (chopped ham) | 3. ¼ cup each finely diced green peppers and chopped green olives |
| 1. ½ cup green olives with juice, or | Four tablespoons Hellmann's mayonnaise |
| 2. ½ cup finely diced green peppers, or |
Put ham, olives and or green pepper, and mayonnaise in food processor. Turn the processor alternately off and on until all the ingredients are chopped very fine. Adjust mayonnaise for consistency. Refrigerate.
Serve on toast points or make closed-face canapés. In either case use Pepperidge Farm or Arnold's sandwich bread with the crusts removed.
Note: You may want to experiment with the amount of olives or green pepper. Also consider adding parsley, chives, etc.
| 1 smoked whiting | 1 teaspoon fresh parsley |
| 2 tablespoons mayonnaise, more or less | white pepper |
| White toasting bread | Salt, if needed |
| Crackers |
Flake the meat off the smoked whiting and put into a food processor. Process until very fine, then add one tablespoon of mayonnaise and mix in processor. Check for consistency; add another tablespoon of mayonnaise if mixture seems too dry. Check again and add more mayonnaise until mixture is thick, yet moist. The mixture should easily support the weight of a standing spoon.
Add parsley and pepper, then mix in processor. Taste and adjust pepper if needed. Add salt if needed, then mix again to combine all the ingredients. Refrigerate.
To make canapés, remove the crusts from toasted white bread and cut into triangles. Lightly butter one side, then top the canapé with the spread, or serve with crackers. Return to the Feast of the Seven Fishes.
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