Sunday, June 15, 2014

Ham and Bananas Hollandaise!

McCall's Great American Recipe Card Collection (1973)
If you spend any unproductive time on the internet - since you're reading this, I'll just go ahead and assume you do -  you've undoubtedly seen a link along the lines of "The 21 Most Revolting Recipes Ever" or somesuch, which inevitably includes the shimmering delight pictured above. Then, as one does, you just as inevitably think of yours truly and race to be the first to copy the link to my Facebook page. Well, you can stop sending it now - bowing to the popular will, I've gone ahead and made it for myself.

Here's the recipe, from 1973:

6 medium bananas
1/4 cup lemon juice
6 thin slices boiled ham (about 1/2 lb)
3 tablespoons prepared mustard
2 envelopes (1 1/4-oz size) hollandaise sauce mix
1/4 cup light cream

1. Preheat oven to 400F. Lightly butter 2-quart, shallow baking dish.

2. Peel bananas; sprinkle each with 1/2 tablespoon lemon juice, to prevent darkening.
3. Spread ham slices with mustard. Wrap each banana in slice of ham. Arrange in single layer in casserole. Bake 10 minutes.
4. Meanwhile, make sauce: In small saucepan, combine sauce mix with 1 cup water, 1 tablespoon lemon juice, and cream. Heat, stirring, to boiling; pour over bananas. Bake 5 minutes longer, or until slightly golden. Nice with a green salad for brunch or lunch. Makes 6 servings.

I couldn't find hollandaise sauce mix, so I made a quick mock hollandiase:

1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons lemon juice 
1 teaspoon mustard

Mix all ingredients until blended.

Sorry to say, my version didn't turn out quite as pretty as the recipe card version:
But how does it taste?  Well, Dr. Husband is here with special guest Crow to tell us all about it!

Our Ratings:  Three/Four Screaming Husbands!
(all dishes are rated from one to five Screaming Husbands. One Screaming Husband equals a happy home where all problems are solved during cocktail hour. Five Screaming Husbands signals the beginning of divorce proceedings.)

Thursday, June 5, 2014

Tuna Nicoise Mold b/w French Toasted Mortadella-Salami-Artichoke Sandwiches

The New Joys of Jell-O (1973)
The Midnight Cookbook (1971)
A double feature! Dr. Husband and I are on the road this summer - as you well know if you're following our travel posts -  and today we're coming to you from lovely Florence, South Carolina, home of Seminar Brewing, and of course you'll remember Dr. and Mrs. Substitute.

A quick scan through the French-Toasted sandwich recipe will tell you that it doesn't sound disgusting at all, just interesting, and since we had to make dinner anyway, we figured we might as well make something delicious.  The Tuna Nicoise Mold, on the other hand - well, a glimpse of the photo above may be reminiscent of a frat house bathroom on a Sunday morning, but as longtime readers know, we've never been led astray by a seafood/Jell-O combination.

Tuna Nicoise Mold (aka Jellied Salad Nicoise)
1 can (7 oz.) tuna, drained and coarsely flaked
1 small tomato, diced and drained
1/2 cup cooked cut green beans (I used canned)
2 tablespoons sliced ripe olives
2 tablespoons green pepper strips (I used roasted red)
2 tablespoons red onion strips
2 tablespoons mild French or Italian dressing (I used Mrs. Substitute's homemade French)
1 package (3 oz.) Jell-O Lemon Gelatin
1 teaspoon salt
1 cup boiling water
1/2 cup cold water
2 teaspoons vinegar
1 hard-cooked egg, diced
2 cups coarsely chopped lettuce
1/2 cup mayonnaise
2 tablespoons cream or milk
2 anchovy fillets, finely chopped (optional)

Combine tuna, vegetables, and French dressing in a bowl. Mix lightly; let stand while preparing gelatin mixture.

Dissolve gelatin and salt in boiling water. Add cold water and vinegar. Chill until mixture just begins to thicken. Then spoon vegetable mixture and diced egg into a 6-cup ring mold. Pour on half the gelatin. Spread lettuce on top. Add remaining gelatin. Chill until firm - at least 4 hours.

Mix mayonnaise, cream and anchovies. Unmold salad. Garnish with watercress, if desired. Serve with mayonnaise dressing. Makes about 5 cups or 6 entree salads.
French Toasted Mortadella, Salami, and Artichoke Sandwiches
16 slices thin white sandwich bread
Soft butter or margarine
1 pound mortadella sausage, thinly sliced
1/2 pound genoa salami, thinly sliced
6 ounce jar artichoke hearts in oil
4 eggs, slightly beaten
1/2 cup light cream or milk
Salad oil
(at Mrs. Substitute's suggestion, I added a slice of Swiss cheese to each sandwich.)

Spread 8 slices of bread generously with soft butter. Place mortadella and salami on buttered bread. Meat should not extend beyond margin of bread. Drain artichoke hearts, reserving oil. Cut artichoke hearts into thin slices and place them on meat. Brush remaining bread with oil from artichoke hearts. Put bread slices together to make sandwiches. Press lightly. Mix eggs and cream. Heat 1/4 inch salad oil in electric skillet preheated at 370 degrees (I used cooking spray in a non-electric skillet). Holding each sandwich firmly with two hands, dip into egg mixture briefly as in making French toast. Sauté sandwiches until medium brown on both sides.

If you were looking forward to some tuna-induced retching this week, I hate to disappoint you, but we have two winners:

Our Ratings:  
Tuna Nicoise Mold - One Screaming Husband!
French Toasted Sandwiches - Zero Screaming Husbands!
(all dishes are rated from one to five Screaming Husbands. One Screaming Husband equals a happy home where all problems are solved during cocktail hour. Five Screaming Husbands signals the beginning of divorce proceedings.)