| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | American | Seafood | 6 | Servings |
INGREDIENTS
| 1 | Batch "Basic Easy Crust" | |
| see recipe rolled out | ||
| into two 9-inch circles | ||
| 3 | c | Coarsely ground ham |
| 2 | T | Prepared mustard, i prefer |
| Grey Poupon. | ||
| 2 | c | Shelled & drained oysters |
| 2 | T | Yellow onion, chopped fine |
| 1/2 | t | Salt |
| 1/2 | t | Fresh ground black pepper |
| 2 | T | Butter |
| 1 | c | Whipping cream |
INSTRUCTIONS
This sounds a bit unusual but understand that pies have always been a way of stretching out meat. This is actually very delicious, as long as you use real ham and not that canned, boiled, flavorless stuff from the slicing machine at the delicatessen. Line a shallow 9-inch pie plate with one of the crust circles. Mix the ham with the mustard and spread over the bottom crust. Put in a layer of oysters, and sprinkle with the chopped onion. Add salt and pepper and dot with the butter. Pour the cream over all and cover with the other crust half. Prick the top of the dough with a fork and bake in a 400ø oven until flaky and brown, about 30 minutes. Serve hot or cold. Start with the Baked-Bean Soup and serve Stuffed Onions along with the pie. Shaker Daily Loaf will fill out the menu. NOTE: Three cups of chopped hard-boiled eggs may be substituted for the ham. From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 316
Calories From Fat: 214
Total Fat: 24.2g
Cholesterol: 146.2mg
Sodium: 1472.6mg
Potassium: 361mg
Carbohydrates: 3.7g
Fiber: <1g
Sugar: 1.7g
Protein: 20.7g