November 25, 1994 archive

MUSTARD MOLD FOR HAM

3/4 cups sugar
1 teaspoon salt
1 1/2 Tablespoons dry mustard
1/2 teaspoon tumeric
1 envelope knox gelatin in 1/4 cup warm water
4 eggs
1/2 cup vinegar
1/2 pint whipping cream

Mix first four (dry) ingredients and set aside.

Beat eggs. Add vinegar, gelatin, and dry ingredients. Pour into sauce pan and cook over low heat, stirring constantly, until slightly thickened, (about 5 minutes). Do not boil. Cool until room temperature and fold in whipped whipping cream.

Pour into mold and refrigerate until set. A small ring mold works best.

Excellent with baked ham.

SPINACH BALLS

10 oz pkg frozen chopped spinach – cooked and drained
1 cup herb dressing
2 Tablespoons flour
1 small onion chopped finely
3 eggs, beaten
1/4 cup melted butter
1 teaspoon minced garlic
1 teaspoon thyme
1 teaspoon salt
1/2 to 1 teaspoon cayenne pepper

Mix all ingredients together. Form into balls (approx. 1 heaping teaspoon ). Place on ungreased cookie sheet and freeze. Thaw 1 hour before cooking. Cook at 350 degrees for 15-20 minutes. (check at 15 minutes to make sure bottoms are not burning).

WATERCRESS SOUP (warm or cold)

3 bunches watercress
2-3 Tablespoons butter
3 medium potatoes, thinly sliced
6 cups chicken stock ( you may used canned broth)
3 cups heavy cream

Chop watercress leaves and stems, reserving a few leaves for garnish.

In a kettle, melt the butter and add watercress and potatoes; cover the pan and cook gently for 12-15 minutes or until the vegetables are very soft.

Pour in the stock, bring to a boil, season and simmer 10-15 minutes, stirring occasionally.

Cool the soup slightly; then work it through a sieve or blender. Return to the pan with the cream; bring just to a boil and taste for seasoning (salt & pepper).

The soup should be the consistency of very thin cream. It will thicken on cooling; if necessary, add a little more stock.

Cover the soup tightly, let cool, then chill it.

For serving, top each bowl with a few leaves of watercress.

Optional: Put a dollop of sour cream in each bowl, and maybe a thin slice of lemon peel for garnish.

This soup may also be served warm, as well.