Portland Observer, March 30, 1963 Page 7
FOOD SECTION
Caramel praline souffle dessert
H am at ta s te r is a tra d iU Q n iri
many families. But it often means a
lo t o f leftovers. Instead o f serving
cold, sliced ham night a fte r n ig h t,
turn that “ encore” ham in to an ex
citing new dish. This new version o f
the p o p u la r im p o ssib le pie recipe
makes le fto v e r ham a pleasure to
eat. And i t ’ s simple, too.
Just la ye r the c u t-u p ham ,
shredded Swiss cheese and chopped
o n io n in a greased pie p la te . M ix
m ilk , b is c u it m ix , eggs and sea
soning in a blender o r w ith a hand
beater. P our the egg m ix tu re in to
the pie plate and bake. W hile the pie
bakes, it forms it own crust.
Impossible? No. Delicious? Yes.
It's so,good, you m ig h t fin d y o u r
s e lf b u yin g ham to m ake it again
once the leftovers are gone.
IMPOSSIBL E HA M PIE
/The pie that does the impossible by
making its own crust/
2 cups cut-up fu lly cooked smoked
ham
1 cup shredded natural Swiss cheese
(about 4 ounces)
'A cup chopped onion
4 eggs
2 cups m ilk
I cup prepared biscuit baking mix
Vi teaspoon salt
% teaspoon pepper
Heat oven to 400“ . L ightly grease
pie plate, lO x I'A inches. S prinkle
ham , cheese and o n io n in p la te .
Beat re m a in in g in g re d ie n ts u n til
sm ooth, 15 seconds in blender on
high or I m inute w ith hand beater.
Pour in to plate. Bake u n til golden
brow n and k n ife inserted in center
comes out clean, 35 to 40 minutes.
Immediately garnish w ith additional
shredded Swiss cheese i f desired.
Cool 5 minutes. 6 servings.
1 envelope unflavored gelatin
1 'A cups cold water
28 caramels
2 tablespoons sugar
5 eggs, separated
Vi teaspoon salt
1 cup whipping cream, whipped
2 tablespoons sugar
Vi cup chopped pecans, toasted
S o fte n g e la tin in '/» cup w ater
M e lt caram els and sugar w ith re
maining water in saucepan over low
heat, s tirr in g u n til sm o o th . S tir
sm all a m o u n t o f hot m ix tu re in to
egg y o lk s ; re tu rn to hot m ix tu re .
C o o k , s tirr in g c o n s ta n tly , 3 to 5
minutes over low heat or u n til th ick
ened. S tir in gelatin. C ool to room
tem perature. Beat egg w hiles w ith
salt u n til s tiff peaks fo rm . Fold egg
w hites and w h ip p e d cream in to
caramel mixture.
Wrap 3-inch collar o f fo il around
to p o f I-q u a rt s o u ffle dish; secure
w ith tape. P our m ixtu re in to dish;
c h ill u n til firm . Remove fo il co lla r
before serving.
M elt sugar in skillet over medium
heal u n til clear and c a ra m e l-c o l
o re d . S tir in n u ts; spoon o n to
greased cookie sheet. Im m ediately
separate nuts w ith tw o forks. C ool;
break in to sm all pieces. S p rin k le
over s o u ffle before serving 6 to H
servings.
LARGE RED, SWEET & JUICY
39
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