Friday, June 17, 2011

Savory Snacks: Bacon & Cheese Paste, and Scotch Eggs

Presbyterian Palate Pleasers's second recipe sealed the deal on this twelve-and-a-half cent purchase.
C.&.B.'s (Sandwich Filling)

1-1/2 lb. cheddar cheese
2 to 3 slices bacon (uncooked)
1 small onion
Green pepper (as desired)

Place all ingredients into a food grinder and mix well. To serve, spread on slices of party rye or English muffin and place under broiler to toast. Serve warm. Mixture may be kepet in refrigerator in a tight container for a week or two. The above amounts may be varied according to personal taste.

Marie Lockwood
It's bacon paste. Bacon & cheddar paste. You take raw bacon, and you grind it up with cheese, and you call it macaroni. (No, you don't. You call it "C & B.") Me, though, I'm calling it bacon paste.

And there's nothing at all wrong with that.

Okay, there's one thing wrong with this -- odds are, it looks like other processed cheese products one might have in one's fridge, but THIS one has raw pork fat in it. So, put a little warning on your crock of cheesy bacon paste, so that no one confuses Ms. Lockwood's masterpiece with some port wine cheese spread.

There is nothing about that recipe that wouldn't make me want to buy this cookbook. But, just turn the page, and there's another classic savory snack recipe!

Scotch Eggs

4 hard-boiled eggs, cooled and shelled.
Roll lightly in flour.
1 beaten egg with little milk for dipping in before coating.
Fine bread crumbs
8-oz. sausage meat, with herbs added, if desired.
Deep-fat or oil to fry.

Divide sausage into 4 equal parts and smooth over eggs. (Try to cover egg all around.) Coat these with egg and milk mixture and roll firmly in bread crumbs. Deep fry and drain on paper. Remember, the sausage must cook through, so don't rush the frying process. Serve hot or cold. May be cut in half or in large slices. Excellent as an appetizer or on a picnic. This recipe was received from Jenny Cannon, who is from England.

Carol Alphin

First, I must say, the typesetter left out the period after "Fine bread crumbs," not me. Diligently capturing typos makes me twitch.

Now, I love me some Scotch eggs. They remind me of Chefly Husband, who has made them for children's menus and called them "dinosaur eggs." They remind me of the Maryland Renaissance Festival, where, I swear, a day without a Scotch egg is as close to a sad day as one can have at the RennFest.

A bit of hyperbole goes a long way on a blog. The statement above is not hyperbole.

I think it's sweet that Ms. Alphin doesn't claim the recipe as her own, but rather credits a Brit. Does it add authenticity to the Scotch-ness of the recipe?

Ms. Alphin's from the great Pacific Northwest, originally -- even went to Pacific Lutheran College. I don't know what brought her out to Hagerstown, but in Hagerstown she was and in Hagerstown she is. My crazy little brain likes to make up stories to fill in the details and connections, so in that c.l.b., somehow this recipe for Scotch eggs is what inspired the RennFest to have Scotch eggs, and...

It's not at all a likely scenario. But it stars yummy, savory snacks.

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