Recipe by twissis
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)
Top Review by weekend cooker
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.
- 8 ounces lean cooked ham, finely chopped
- 2 medium onions (finely chopped)
- 3 tablespoons fresh parsley (chopped)
- 2 tablespoons brandy
- 4 eggs
- 1⁄2 teaspoon salt
- 2 teaspoons paprika
- 1 pinch dry mustard (pinch of)
- 4 ounces cottage cheese (may use cream cheese)
Directions See How It's Made
- Preheat oven to 350°F (180°C).
- Mix chopped ham, onion & parsley w/brandy & allow to sit for 20 minutes.
- Whisk eggs w/salt, paprika, mustard & cottage cheese or cream cheese (I would use my immersion blender for this step).
- Combine ham & egg mixtures & ladle into a well-buttered (or sprayed w/PAM) 2-pint fluted mold.
- Stand mold in a roasting pan half-filled w/water & cook for 40 minutes.
- 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.