Ham and Egg Pie

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            FOOD FUNNY
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Thanks to Stacie Wheeler for this one about the dangers of being
overly literal:

Arriving at his residence the professor told his housekeeper, "Sarah,
I've invited three of my students to dinner tonight at 6:30, but I think
I'll give them a half-hour's grace."

"Professor, I'm as religious as the next person." Sarah said shaking
her head, "But even I think you're over-doing it."

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            TODAY'S RECIPE
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Inspired by the historical sights I visited today, here is a collection
of traditional recipes from the early days of the United States:

(Recipes in brackets are in the PLUS Edition only.)

Monday's Starter
Ham and Egg Pie
[Martha Jefferson's Egg and Tomato Bake]

Tuesday's Soup or Salad
Sour Cream Salad Dressing
[Andrew Jackson's Grape Salad]

Wednesday's Side Dish
Stewed Mushrooms
[John Paul Jones' Cauliflower]

Thursday's Entree
Walnut Gypsy Stew
[Martha Washington's Ham with Parsnips]

Friday's Dessert
Molasses Cake
[Thomas Jefferson's Bread Pudding]

The notion of serving appetizers and first courses is a modern
convention unknown to early America colonists, and dishes similar
to this were customarily served along with the rest of the dishes -
both savory and sweet - all at the same time. Nowadays we would
probably call this dish by its French name "quiche," and would serve
it as a first course or light luncheon dish.

Ham and Egg Pie

4 eggs
1/4 tsp (1 ml) baking powder
Salt and freshly ground pepper to taste
2 cups (500 ml) cooked ham, chopped
1 cup (250 ml) shredded cheddar or Swiss cheese
1/2 cup (125 ml) milk
1 9-inch (23 cm) pastry pie shell

Beat the eggs, baking powder, salt, and pepper. Stir in the ham,
cheese, and milk and pour into the pie shell. Bake in a preheated
400F (200C) oven until a knife inserted in the middle comes out clean,
20 to 30 minutes. Serves 6 to 8 as an appetizer.
Received on Mon Dec 19 06:31:51 2005