Unearthing and re-creating the "company food" of yesteryear! I'll cook it, my husband will eat it, and you'll rest easy in the knowledge that your next backyard party or church potluck will be a success!
Cream hard boiled eggs with butter. Season to taste with red pepper, Worcestershire sauce and celery seed. Make into balls, put in ice box to set, then roll in rich bread crumbs that have been browned in oven. Equal parts of mashed fish and a few pinches of chopped parsley may be added to creamed eggs and rolled in bread crumbs. Makes 16-18 balls.
Anchovy Eggs from "Swiss Cooking" by Anne Mason, c. 1964.
6 hard-boiled eggs
1 lb. tomatoes, peeled
salt and pepper to taste
1 small tin anchovy fillets
lettuce leaves
mayonnaise
Cut eggs in halves lengthwise and scoop out yolks, pressing through sieve into a basin. Cut 1 large tomato in halves and scoop out seeds, then chop the flesh very small. Chop three anchovy fillets and add with tomato to the egg yolks. Blend well together, adding a little of the anchovy oil is too stiff, and season to taste. Fill egg whites with mixture and arrange on lettuce leaves. Garnish with tomato slices and remaining anchovy fillets. Serve mayonnaise separately.
Like all mid-century housewives, I have a degree in English Literature that I never use. Which leads to my first question - why isn't "deviled edges" spelled with two L's?
But I digress. Today's dish comes from 1960's Knox™ On-Camera Recipes, billed as "a completely new guide to Gel-Cookery". Knox™, as you know, is unflavored, leading to all manner of exciting culinary adventures!
From the description of the recipe: "Eggs take on airs and the result teams up wonderfully well with sliced cold meats or poultry."
That's a little vague for me. I would have put, "Men love deviled eggs, and will eat them no matter what medium they're suspended in."
My only beef with this recipe is that it lacks mustard, which doesn't exactly scream deviled egg to me. More egg salad-y. But feel free to experiment, ladies, the very nature of Knox™ gelatin means that your imaginations can run wild!
So, here's the recipe: 1 envelope Knox™Unflavored Gelatin 1/2 cup water 1 teaspoon salt 2 tablespoons lemon juice 1/4 teaspoon Worcestershire sauce 1/8 teaspoon cayenne pepper 3/4 cup mayonnaise 1 1/2 teaspoons grated onion 1/2 cup finely diced celery 1/4 cup finely diced green pepper 1/4 cup chopped pimiento 4 hard-cooked eggs, chopped In a saucepan, sprinkle gelatin on water to soften. Place over low heat and stir until gelatin is dissolved. Remove from heat and add salt, lemon juice, Worcestershire sauce and cayenne pepper. Cool. Stir in mayonnaise. Fold in remaining ingredients. Turn into a 3 cup mold or individual molds and chill until firm. Unmold and garnish with salad greens and serve with salad dressing.
You can see from the photos that I didn't bother with garnish or salad dressing. No need, ladies, because your man will dig into this with gusto. Witness the following:
Don't forget, if you have a beloved/disgusting recipe you'd like to see Dr. Husband try, send it in!
Our Rating: One 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.)
