Yooper Food

Eggs

Boiled Eggs & Ham

• 6 eggs, hard boiled
• ¼ lb. ham, chopped
• ¼ onion, chopped
• ¼ tsp. prepared mustard
• 1 tsp. salt
• 1 dash red pepper

Cut the eggs in half, lengthwise. Remove the yolk, setting the egg white halves aide. Rub the yolks smooth, and mix with the rest of the ingredients. Refill the whites of the eggs with this ham mixture. Serve cold on lettuce leaves, perhaps with a little bit of mayonnaise.

Chestnut Croquettes

• 1 cup chestnuts, mashed
• 2 eggs (yolks)
• 2 tbsp. thick cream
• ¼ tsp. vanilla
• 1 tsp. sugar

Mix the chestnuts, cream, egg yolk, sugar, and vanilla, in that order. Shape into balls, drip in crumbs, egg, and crumbs again; fry in deep, hot fat, and drain.

Deviled Eggs

• 4 eggs, hard boiled
• 1 tbsp. butter, melted
• 1 tsp. vinegar
• ¼ tsp. cayenne pepper
• ¼ tsp. salt
• ½ tsp. mustard

After eggs have boiled, let cool. Remove the shell, and cut each in two, lengthwise. Remove the yolks and set the whites aside. Rub the yolks smooth, and mix thoroughly with the rest of the ingredients, and roll into balls the size of the original yolk. Place a ball in each half white of the egg, and send to the table on a bed of crisp lettuce leaves.

Egg Burger Surprise

• 1 lb. hamburger
• 6 eggs, hard boiled & cooled
• 1 egg, raw & slightly beaten
• ¼ cup instant flour
• 1 cup dry bread crumbs
• ½ tsp. salt
• ¼ tsp. pepper
• vegetable oil for deep frying’

Mix the hamburger, salt, pepper, and flour until smooth. Form into 6 large patties, and place a hard-boiled egg in the center of each. Bring up the sides of each patty and form into a covering all around the egg. Brush with the slightly beaten egg, and roll in the bread crumbs. Drop into hot vegetable oil and fry until the patties are golden brown. Drain on paper toweling. Cut each patty in half when serving, leaving half the egg in each section. These can be served hot or cold.

Egg Cutlets

• 6 eggs, hard boiled
• 1 cup thick white sauce
• ½ tsp. paprika
• 1 tbsp. parsley, chopped
• 1 tsp. onion juice

Chop eggs, rather coarsely, and add the parsley. Make a thick white sauce. Season to taste with lemon juice, paprika, and salt. Remove from the fire, and add the eggs and parsley. Spread out on a buttered dish and set away until cold. Dust your hands lightly with flour and shape spoonsful of mixture in small cutlets, being careful to pat them out until they are of an even thickness. Use as little flour as possible, or the creamy consistency will be lost. When all are shaped, dip each cutlet into slightly beaten egg, then in fine, dried bread crumbs, and immerse in hot, deep fat, until golden brown. Drain on unglazed paper, and serve with tomato sauce or cream sauce.

Eggs au Gratin

• 6 eggs, hard-boiled
• ¾ cup American cheese, grated
• ¼ cup bread crumbs
• 1 pint white sauce

Remove shells of eggs, cut off a thin slice at each end, and then cut in half crosswise. Remove yolks, and stand the white cups or baskets on a shallow buttered dish or in ramikins. Rub the yolks to a smooth paste; add ¼ cup of grated cheese (or, if preferred, an equal amount of minced ham or chicken), and a speck of cayenne pepper, and moisten to shape with vinegar, olive oil, or melted butter. Make into balls the size of the original yolks and fill the cups. Sprinkle eggs with grated cheese; pour over white sauce, cover with bread crumbs, and sprinkle with grated cheese. Brown in the oven. Garnish with parsley, and serve hot. Or, use whole eggs, with the eggs cut in halves, quarters, or slices; and cover with cream or tomato sauce, and then with buttered cracker crumbs. Set in the oven to reheat the mixture and brown the crumbs.

Eggs & Baked Potatoes in Evens

• 1 potato
• 1 egg
• 1 tbsp. grated cheese
• 1 tsp. butter

Bake the potato, cut off the top, and remove about half the inside of the potato. In its place, drop a raw egg, a tablespoon of cheese, a teaspoon of butter, and perhaps a dash of salt and cayenne pepper, to taste. Put the potato back in the oven for about four minutes.

Rice Croquettes

• 1 pint rice, cooked, cold
• 1 egg
• 2-3 tbsp. milk
• 2 tbsp. butter
• ½ tsp salt
• 2 tbsp. parsley, chopped
• 1 dash white pepper
• 1 dash cayenne pepper

Warm the rice in a double boiler, along with enough of the milk to soften it. Add the butter, seasonings, and beaten egg; then cook until the egg thickens. Spread the mixture on a shallow plate to cool, then shape into rolls. Roll in fine bread crumbs which have been seasoned with salt and pepper. Dip in beaten egg, and roll in crumbs again. Cook in deep, hot fat, until brown.

Scalloped Eggs & Ham

• 1 cup ham, cooked & diced
• 8 eggs, hard boiled, sliced
• ½ cup mushrooms, sliced
• ¼ cup green pepper, chopped
• 2 tbsp. pimiento, diced
• 2 cups milk
• 1/3 cup butter
• ¼ cup flour
• ¼ cup crushed corn flakes
• 1/8 tsp. pepper
• 1 tsp. salt

Melt ¼ cup butter in a small heavy saucepan, and stir in flour, salt and pepper. Add milk, stirring constantly, until smooth and thickened. Blend in mushrooms, ham, green pepper, and pimiento. Layer eggs in a shallow 1½-quart baking dish. Pour sauce over it. Melt the remaining butter, add crumbs, and coat evenly. Sprinkle crumbs around the edge of the baking dish. Bake in moderate oven (350 F) for 25 minutes, or until hot and bubbly around edges.

Shrimp with Eggs

• ½ cup cooked shrimp meat
• 5 eggs
• ¼ cup dried mushrooms
• salt and pepper, to taste

Wash mushrooms thoroughly and soak in warm water for 1-2 hours, changing water several times. Cut fine. Heat

A fresh egg when placed in a glass of water will drop to the bottom. A stale egg will rise to the top of the water.

butter in sauce pan, add mushrooms, cook for five minutes, add shrimp meat, flaked, then cook for another two minutes. Beat the eggs, add seasoning, and pour into the pan with the shrimp mixture. Let cook slowly for five minutes, until eggs are set. Slip from the pan onto a hot platter, shrimp side up.

Timbales, Chicken

• ½ lb. raw, white chicken meat
• 5 eggs (whites)
• 1 pint cold cream
• 1 dash of white pepper

Chop fine, and then pound the raw, white meat of a chicken, from which the skin and sinews have been removed; add to this, while pounding, a pint of very cold cream, 1 tsp. salt, white pepper, and the whites of 5 eggs; press through a sieve, and then fill buttered molds. Place them in a saucepan of water about the depth of an inch. Cover the saucepan, put into the oven for 20 minutes, if using timbales, and for 30 minutes, if using a ring. Turn out of molds onto a round platter.

Timbales, Corn

• 1 cup corn pulp
• ½ cup soft bread crumbs
• 2 eggs
• 1 tbsp. melted butter
• 1 tsp. salt
• 1/8 tsp. white pepper
• 1 dash cayenne pepper
• 1 tsp. sugar

Chop, mash, and sift enough corn to make 1 cup of the pulp (if you want to cheat, use canned corn). Break the eggs, and separate the yolks from the whites, but save both. To the corn, add the yolks of two eggs, well-beaten. Then add the salt, white pepper, and perhaps a few grains of cayenne pepper, for taste. Next, add the butter, sugar,

Try to cook eggs just below the boiling point of the water.

and fine, soft white bread crumbs. Mix these ingredients, then add the stiffly beaten egg whites, stiff enough to just drop from the spoon; if it is too stiff, thin it with cream, and if it's too thin, add more crumbs. Turn into well-buttered, small timbale molds (or in a ring mold) until 2/3 full. Place them in a pan of hot water, cover with buttered paper, and bake for about twenty minutes, or until it is puffed up all over. Turn out on a shallow dish, and garnish with parsley. For variety, you may want to add a few pimentos.

Timbales, Egg

• 5 eggs
• 1 cup milk
• 1 white pepper
• 1 tsp. parsley, chopped

Beat the whole eggs until they are lemon colored, then add the rest of the ingredients. Butter the timbale forms, fill with mixture, and place forms in a pan half filled with water, and bake for fifteen minutes in a moderate oven.

Timbales, Halibut

• ½ lb. halibut, cut fine
• 5 eggs (whites)
• 1 cup grated bread crumbs
• ½ cup milk
• 1 tsp. salt
• 1 dash white pepper

Take uncooked halibut, and cut it into fine pieces; pound it, and put it through a strainer. Heat bread crumbs with milk, and stir to a smooth paste. Remove from fire, add the fish pulp, the salt, and the pepper. Fold it lightly into the stiffly beaten whites of 5 eggs. Fill in well buttered molds, and place in a pan of hot water in the oven (325 F) for 20 minutes.

Visit our Sister Site: Pasties, Plain & Simple