| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Philadelphia | Cheese; col | 6 | Servings |
INGREDIENTS
| 300 | g | Cream cheese (Philadelphia)* |
| 300 | g | Ham minced* |
| 3 | Eggs | |
| 1 | tb | Cornstarch |
| 1 | ts | Prepared mustard |
| 2 | tb | Minced parsley |
| 1 | Bay leave | |
| 1 | pn | Salt |
| 1 | pn | Ground pepper |
| Butter and bread crumbs for buttering the mold |
INSTRUCTIONS
1.- Preheat oven (high temperature). 2.- Mix cream cheese, eggs, cornstarch and mustard. You can use the electric blender here. 3.- Combine ham and parsley. Add salt (be careful here!) and pepper to taste. 4.- Grease a plum-cake mold** with the butter and sprinkle thoroughly with the bread crumbs. Discard the crumbs that are not stuck to the butter. 5.- Put the mixture in the mold, decorate with the bay leaf, and bake 40-50 minutes. 6.- Cool, take out of the mold and serve in slices at room temperature. (Don't worry if the pudding loses volume while cooling, it's normal). * 300 gr. = 3/4 pound (aprox.) * The mold I use is about 10" long, 3" hide and 2" wide. I don't know if "plum-cake mold" is understable... Posted to MC-Recipe Digest V1 #571 by Cristina Macia <[email protected]> on Apr 16, 1997
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