[BakerAunt]

I made Curried Egg and Ham Casserole (details in separate cooking thread) and had some for lunch. It makes six servings, so I'll be eating it for lunch the rest of the week.

[BakerAunt]

I tried the recipe, and it is very close to my Mom's. Here is what I changed:

I deleted the salt (there's enough in the cornflake crumbs and ham).

I used 1 tsp. Penzey's Sweet Curry in place of the Italian seasoning.

I used 1 Cup of Cornflake crumbs in place of croutons--and yes, I bought the already crushed cornflakes--and I used them only on top.

I started by spreading some of the white sauce in a casserole dish that I had sprayed with Pam. The dish is 10 1/2 x 8 inches, and is about 2 1/4 inches tall. It was a good fit.

I began with a layer of slices from three eggs. (I used my handy, dandy wire egg slicer to cut them.) I sprinkled on half the ham, then spooned half the mushrooms (sautéed in 1 Tbs. butter) on top. I put half the sauce evenly over this layer, then repeated. After putting the rest of the sauce on, I sprinkled the cornflake mixture on top.

As I said, it is very close to my Mom's recipe. I think that it needed another 1/4 tsp. of curry. Of course, she probably used Schillings or Spice Island curry, so it would be a different blend. I would also cut back the butter with the cornflake topping, as I think it covered up the cornflake flavor.

When I find the original recipe, I will check out how this one compares and add to this post. However, that will not be until the remodel is started and finished.

• This reply was modified 7 years, 7 months ago by BakerAunt.

[BakerAunt]

We bought from the small local store. I'm not sure what level of expertise is available in their meat department. I doubt it gets much better in the larger town where we do a big grocery trip every 2-3 weeks (Walmart, Aldi's Kroger, and Martins). Apparently there is a very good place in South Bend, but that is over an hour's drive.

[BakerAunt]

Thanks for the information, Mike. "Sirloin" mislead us.

I need to find a good meat cookbook if I'm going to continue trying to cook roasts.

[BakerAunt]

Mike, I'm glad that your son was working at home today.

S. Wirth--We also had thunderstorms and hail this afternoon, but those in your area appear to have been worse.

• This reply was modified 7 years, 7 months ago by BakerAunt.

[BakerAunt]

I made a sirloin tip roast (see separate cooking thread) for dinner and baked some potatoes next to the roasting pan. We had a nice salad as well; the grocery store had some pretty good tomatoes on the vine.

This afternoon I made turkey stock on the wood stove with the bones from the turkey breast we had for Easter. With cold weather anticipated near the weekend, soup will be good.

• This reply was modified 7 years, 7 months ago by BakerAunt.

[BakerAunt]

I used Penzey's Bavarian Seasoning. It worked well, and I'd use it again. I cooked the roast for 15 minutes at the high temperature, then turned the oven down to 325 and let it go 90 minutes. That was enough. The roast was not overcooked, but it was somewhat tough. Part of the problem may be that the layer of fat ran through the middle, instead of being on top. I did make gravy, so I have put it on the leftover meat in a shallow container before refrigerating it.

I'm not sure that I'd try this cut again.

[BakerAunt]

My favorite curry is the Penzey's Sweet Curry. My mother used only sweet curry. She used it in this dish and she always added it to her chicken/turkey stock, which I do as well. I have a curried chicken over rice recipe, but my husband is not fond of curry as a main flavor, so I've not made it in a while.

I use the Penzey's Now Curry for my butternut soup. I think that it has more ginger in it and has a hotter tang. I tried it only because they sent me a free sample. It works in that soup, but I've not yet found any other recipe in which to use it.

[BakerAunt]

Thanks for searching, Mike. This is the one that I'm planning to adapt, if my sister does not have the recipe:

http://www.geniuskitchen.com/recipe/ham-casserole-27528

[BakerAunt]

I'm beginning to think that the original recipe used powdered mustard and that my mother may have substituted in the sweet curry. I found an internet recipe that I can use as a base for recreating her recipe, which may also have included canned mushrooms.

[BakerAunt]

Last night I hardboiled four eggs. My husband dyed three of them (fourth one has a crack). An egg salad sandwich is on my menu for lunch.

My husband will roast a turkey breast. I usually do a maple-glazed pork loin, but the local store only had very small ones for a rather high price. I will make mashed potatoes and gravy to go with the turkey. We will have to cook up some frozen peas, as the fresh green beans in the grocery looked as if they should have been cooked a couple of days ago.

[BakerAunt]

Happy Easter! Also, Happy Passover to those celebrating the seven days of this holiday!

I usually bake THE Lamb Cake, but I cannot locate the container with the mold.

• This reply was modified 7 years, 7 months ago by BakerAunt.
• This reply was modified 7 years, 7 months ago by BakerAunt.

[BakerAunt]

I baked rolled and cut out sugar cookies this afternoon. I used my copper Easter cookie cutters (rabbits, chicks, lambs, butterfly) and decorated with those colored sprinkles, with some chocolate pieces used for whiskers. I use the No Fail Sugar Cookie recipe from the Fancy Flours site, making a half recipe. I increase the salt in the half recipe from 1/2 tsp to 3/4 tsp. It just tastes better.

[BakerAunt]

Dinner tonight is baked potatoes, boneless chicken breast rubbed with mayonnaise and coated with panko, garlic powder, onion powder, Parmesan, chives, and pepper. Steamed broccoli completes the meal.

[BakerAunt]

Joan--Clearly he's addicted to all those additives and preservatives, not to mention the caramel color, in the store-bought stuff. 🙂

• This reply was modified 7 years, 7 months ago by BakerAunt.

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