Yooper Food

Eggs & Cheese

Bacon & Egg Casserole

• 1 lb. bacon, sliced
• 8 eggs, hard boiled, sliced
• 1 cup American cheese, shredded
• ¾ cup tomatoes, peeled & chopped
• ¼ cup green pepper, diced
• ¼ cup onion, diced
• ¼ cup flour
• 6 English muffins (optional)
• 2 cups milk
• 2 tbsp. prepared mustard
• 1½ tsp. salt
• ½ tsp. paprika

Pan fry bacon until it is crisp, and reserve 3 tablespoons drippings. Set aside 12 bacon slices for the top of the casserole, and break the remaining slices into 1-inch lengths. Sauté onion in reserved drippings until soft. Blend in flour, salt, and paprika. Add milk, and cook, stirring constantly, until thickened. Add mustard, cheese, tomato, and green pepper; and cook, stirring. Pour half of the sauce into a shallow 1½-quart baking dish. Add a third of the egg slices, and half the small bacon pieces; then repeat. Bake in moderate oven (350 F) until heated, which should be about 20 minutes. Top with the remaining egg slices, and the 12 bacon strips that you had reserved. Return to oven for five minutes. Serve as is, or on buttered, toasted English muffins.

Blushing Bunny

• 1 lb. cheese, sharp cheddar
• 2 eggs
• 1 can tomato soup
• 2 drops Worcestershire sauce
• 1 tsp. mustard
• salt & pepper, to taste
• 1 dash paprika

Beat the yolks of the eggs, add tomato soup, and mix. Add seasoning, then heat, and added melted cheese. When hot, add stiffly beaten egg whites, and beat until fluffy. Serve on toast or crackers. --1937

Cheese Soufflé

• 2 cups (½ lb.) sharp American cheese, shredded
• 6 eggs, separated
• 1½ cup milk
• 1/3 cup butter
• 1 tsp. Worcestershire sauce
• 1/3 cup flour
• 1 tsp. salt
• ½ tsp. paprika
• 1 dash of pepper

Melt the butter in a heavy saucepan, and stir in the flour, salt, paprika, and pepper. Add milk, and cook over low heat, stirring constantly, until the sauce is smooth and thickened. Remove from heat. Add the cheese gradually, stirring after each addition until the cheese melts. Stir in the Worcestershire sauce. Beat the egg yolks until thick and light in color. Stir a small amount of hot sauce into the yolks, then add eggs to the sauce slowly, in a fine stream, beating constantly. Beat the egg whites until they hold soft peaks, then carefully fold egg whites into the sauce. Pour into an ungreased 2-quart soufflé dish, or round casserole dish. Run the tip of a knife about one inch deep around the casserole an inch inside of edge. Set the soufflé dish in a pan of hot water. Bake in a moderate oven (350 F) for one hour, or until it is nicely browned, puffed, and fairly firm to the touch. Serve at once.

Eggs Roberto

• 8 eggs, beaten slightly
• ¼ lb. Provolone cheese, shredded
• 3 tbsp. Parmesan cheese, shredded or grated
• 4 green onions, with 2 inches of green tops, thinly sliced
• 8 black olives, pitted
• ¼ cup butter
• ¾ tsp. salt
• 1/8 tsp. pepper

Melt the butter in a heavy frying pan, and sauté onions until soft. Combine eggs with the remaining ingredients, and pour into frying pan. Cook over low heat until the cheese melts and the eggs are the desired degree of firmness, stirring the mixture often.

Ham & Cheese Casserole

• 2 cups cooked ham, finely diced
• 1 cup cheddar cheese, shredded
• 1 (11 oz.) can cheddar cheese soup
• 6 eggs, beaten slightly
• 12 slices firm, white bread, crusts removed
• 3½ cups milk
• 2 tbsp. butter
• 1 bunch fresh broccoli, cooked, drained, separated into spears
• 2 tbsp. onion, finely chopped
• ½ tsp. salt
• ½ tsp. mustard

Butter bread slices, and cut into one-inch cubes. Arrange half the bread in a shallow 3-quart casserole dish. Fill with even layers of ham, broccoli, onion, and cheese. Top with remaining bread. Combine eggs, milk, cheese soup, salt, and mustard; mix, and pour over the top, moistening bread slices evenly. Bake in a moderate oven (350 F) for one hour, or until the mixture is set. Let stand for 10-15 minutes before serving.

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