[Sca-cooks] recipe - OT but sooo Cool!!

V O voztemp at yahoo.com
Mon Jun 4 13:06:30 PDT 2012

Here is one from a 1940's church book from Madison Wisconsin;
3 hard boiled egg yolks           1/2 lb. white sugar
4 raw egg yolks                      1 1/2 lb. white flour
1 lb. butter
Work raw and boiled egg yolks together.  Cream butter and sugar and add to egg yolks.  Add flour enough to make stiff dough to be rolled with fingers.  Cut strips of dough, roll into long, round strips, and cut off pieces and twist into a wreath.  Dip each piech into the beaten white of egg and then into coarse sugar.  Bake in hot oven until light bown.  
Here is another interesting one, from 1959 Farm Journal's Counrty Cookbook.
Baked Asparagus/Cheese Sandwhich
Serve with baked ham slices, relishes and lemon meringue pie.

6 thick (3/4") slices firm textured bread (like home baked)
6 (3 1/2" square) slices process Swiss cheese
4 eggs                                       2 c. Milk
1 tsp. salt                                  1/8 tsp. ground nutmeg
1 tblsp. finely chopped onion     18 cooked asparagus spears
1/2 c. shredded chedder cheese
Trim crusts from bread slices.  Arrange bread slices in bottom of 13x9x2" pan or glass dish.  Top each bread slice with a slice of Swiss cheese.  In a bowl, beat eggs slightly: add milk, stir in seasoning and onion.  Pour this mixture over sandwiches and bake in slow overn (325) 25 minutes.  Remove from oven.  Top each bread slice with 3 cooked asparagus spears.  Sprinkle on shredded cheddar cheese.  Return dish to oven and continue to bake 10 to 15 minutes, until custard sets and top is golden.  Allow to stand 5 minutes before serving.  Makes 6 servings.  

Interesting savory bread pudding.

are these things you might be interested in?


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