Total Time
1hr
Prep 20 mins
Cook 40 mins

THE BEST OF COOKING by Arne Kruger & Annette Wolter has provided a wealth of new & tantalizing recipes for my personal cookbook that I have just found the time to share w/all of you. This is 1 I have not tried, but appears to be another ideal & easy way to use leftover ham you may have on hand or lurking in your freezer. Although described as an *ideal lunch dish* when served w/a selection of salad items, I see it also working well as part of breakfast or brunch fare. *Enjoy* (Time does not include time for ham mixture to sit as directed in Step 2 of prep)

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F (180°C).
  2. Mix chopped ham, onion & parsley w/brandy & allow to sit for 20 minutes.
  3. Whisk eggs w/salt, paprika, mustard & cottage cheese or cream cheese (I would use my immersion blender for this step).
  4. Combine ham & egg mixtures & ladle into a well-buttered (or sprayed w/PAM) 2-pint fluted mold.
  5. Stand mold in a roasting pan half-filled w/water & cook for 40 minutes.
  6. Allow to cool till well-set & able to be easily handled. Then carefully turn out onto a serving plate, cut into cake-like wedges & serve.

Reviews

(1)
Most Helpful

This was good, but to be fair I am going to remake this next week and re-review this, because we did not want onions in it, so I omitted the onions, I think it would tasted alot better with the onions. I am going to remake this and take it to work with the onions in it, and I"ll post a new review then. It was very tasty, and I thought the paprika and dry mustard, along with the brandy complimented this very well. Thanks for the recipe. Made for Zaar tag.

weekend cooker October 05, 2008

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