lunch

Easy Ham and Eggs – A Recipe from “Housekeeping In Old Virginia”

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ham

Eggs.

Properly cooked, eggs are a very wholesome and nutritious diet.  Always be certain, however, that they are fresh, before attempting to make a dish of them.  Some persons use Krepp’s family egg-tester, to ascertain if an egg is sound.  Full directions, as to the mode of using it, accompany the egg tester; so it is unnecessary to give them here.  A simple mode of testing the soundness of an egg, is to put it in water; and if fresh it will sink to the bottom.

Housekeeping In Old Virginia was published in 1877, and I am so lucky as to have an original copy!  If any of you are curious as to the other recipes, I have found it online here: https://archive.org/details/housekeepinginol01tyre

Quick disclaimer here – it was printed over a hundred years ago.  As with most American texts from the era, it gives off an old southern vibe, and not all in a good way.

Another disclaimer – at that point in time, chickens were still small, and in the process of being selectively bred to produce bigger eggs, so they used more eggs than we do now.  That’s why some recipes call for as many as 6 to make a simple omelet.

Another disclaimer – at that point in time, chickens were still small, and in the process of being selectively bred to produce bigger eggs, so they used more eggs than we do now.  That’s why some recipes call for as many as 6 to make a simple omelet. So if ever you think that the recipe calls for too many, just use less.

Onto the recipe!

Ingredients:

  • Ham- sliced thick, raw. As many slices of ham as eggs you cook.
  • Eggs.  It doesn’t say exactly how many, but I would guess three or four.
  • An 8 or 9 inch cast iron skillet would cook this perfectly.

Directions

Slice the ham rather thick.  Fry in a hot pan.  Before it becomes hard, take from the pan and lay in a dish over a vessel of hot water.

Let the pan remain on the fire [or in this case, the stove], so as to keep the ham gravy [aka the ham fat] hot, [so] that it may cook the eggs nicely when dropped into it.  Break the eggs carefully, drop them in whole, and do not let them touch each other.  Cook [to] a light brown, not allowing the yolks to get hard.  Lay an egg on each slice of meat.

– Mrs. S. Tyree

Not bad, huh?  Sounds pretty good to me.

If you try it, let me know in the comments how it went!

Have a good one.  🙂

~ Star

Dilly Casserole Bread (+ vegan version)

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I found this recipe stashed between two old cookbooks on the very bottom shelf.  It’s typewriter-typed and on a 5×8 unlined note card, and I haven’t the faintest idea where it came from, but I’m excited to try the recipe!

Ingredients:

  • 1 package dry yeast
  • 2 1/2 cups flour
  • 1/4 cup warm water (soften yeast in water)
  • 1 cup creamed cottage cheese (warm to lukewarm)
  • 2 Tbsp sugar
  • 1Tbsp dried minced onion
  • 1 Tbsp butter
  • 1 Tbsp dill seed
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 unbeaten egg

Just for the fun of it, here’s a vegan version.  It’s mostly the same.

  • 1 package dry yeast
  • 2 1/2 cups flour
  • 1/4 cup warm water (soften yeast in water)
  • 1 cup crumbled, creamed, tofu (warm to lukewarm)
  • 2 Tbsp organic sugar
  • 1Tbsp dried minced onion
  • 1 Tbsp coconut oil
  • 1 Tbsp dill seed
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • Either storebought vegan egg replacer, or 1 tablespoon of ground flax seeds and 3 tablespoons of water to replace 1 egg.  There are many, many vegan egg substitutes.

Directions:

  1. Soften yeast in water.  Combine sugar, cottage cheese/tofu, dried minced onion, butter/coconut oil, dill, salt, baking soda, and egg/substitute in mixing bowl.
  2. Mix thoroughly.
  3. Add flour to form a stiff dough, beating well after each addition.
  4. Cover and let rise in warm place (oven with pan of hot water) until light and double in size (50-60 minutes).
  5. Press down (do not knead). Turn into well-greased 2 quart casserole pan.  Let rise in warm place until light (about 45 minutes).
  6. Bake at 350 for 30 to 40 minutes until browned.
  7. Remove from oven and brush with soft butter/coconut oil.

Voila!  Enjoy.

~ Star

 

Sweet Potato Stacks w/ Shredded Cheese

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  • 4 pounds sweet potatoes, sliced
  • 1.5 cups almond milk, warmed (actual milk would work too)
  • 1/4 cup coconut oil, melted
  • 2 1/2 cups shredded cheese (you could try using cashew cheese to make it vegan, but it’s not going to yield the same sticky result shredded cheese would.  Here’s an easy cashew cheese recipe.)
  • 5 teaspoons thyme
  • 2 cloves garlic
  • salt and pepper to taste
  1. Preheat oven to 375 degrees Fahrenheit (about 190 Celsius).
  2. Lightly grease a muffin tin.
  3. Mix almond milk, coconut oil, and seasonings in a bowl.
  4. Stack potatoes in muffin cups with cheese between the slices.
  5. Pour seasoning mix over stacks.
  6. Bake covered for 30 minutes.
  7. Uncover, sprinkle tops with cheese, and bake 5 minutes more.
  8. Enjoy!

~ Star

A Vegan Sandwich.

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A sandwich?  Really?  Why yes!  This may be a humble sandwich, but rest assured, the deliciousness definitely outweighs the simplicity!

You will need:

  • 2 slices vegan bread (most bread is vegan!  just check the ingredients if you aren’t sure.)
  • hummus – any flavor!  I like roasted pine nut, or garlic.
  • 1 ripe avocado
  • 1 tomato

Directions:

  1. Toast your bread to desired golden brown crunchyness.
  2. While it’s toasting, cut the avocado in half, remove the pit, and slice it.  Be careful not to squish the slices!  Remove peels from slices.
  3. When your bread pops out of the toaster, spread hummus all over both slices.
  4. Wash and slice the tomato.
  5. Layer avocado and tomato on hummus bread.
  6. Yum!

Super easy, super healthy, super vegan.

~ Star

 

Fiesta Tacos

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A nice, simple taco recipe that’s great for gatherings!

This one comes right out of the family recipe box.

Ready in just under 20 minutes.

  • 12 taco shells
  • 1 lb grass-fed ground beef, browned and drained
  • 1 can diced tomatoes with green chiles + onions
  • 3/4 cup mild salsa
  • 1 can whole kernel corn, drained
  • Toppings: chopped lettuce, shredded cheese, avocado/guacamole, etc.
  1. Add tomatoes and salsa to skillet.
  2. Add beef.  Cook 7 to 10 minutes.
  3. Add corn, and cook 2 more minutes until slightly thickened.
  4. Spoon into taco shells.  Top with lettuce, cheese, avocado, or sour cream!

Variation:

Omit corn, and use white corn instead, and use as a dip with tortilla chips instead of taco shells!

– Star