Original Day Family Cookbook
Great use of leftovers!
Directions:
A custard pie with meat, fish, vegetables, 6 oz. grated cheese, Swiss or cheddar (1 cup). Usually prebake the pie shell.
Basic Custard: 3 "large" eggs blended with enough milk or cream to make 1-½ cups in all.. Maybe substitute some cottage cheese or sour cream or cream or mayonnaise or dry white wine for part of milk! Enough for 8" pieshell. Suggested additions: nutmeg, dry mustard, parsley, Worcestershire sauce, sauteed onions, dill weed
Lorraine: Calls for 6 slices bacon. Instead of bacon, try innumerable combinations of chopped meats and vegetables. Try adding sliced ripe olives with bacon. Add a tablespoon of tomato paste. Add a touch of dry vermouth or white wine with fish.
Crabmeat: 1 can or 1 cup fresh, a bit of lemon peel, ¼ cup dry mustard, dash nutmeg, with ¼ cup sliced almonds over top.
Salmon: 15 ½ ounce can salmon plus ¼ teaspoon dried dillweed
Ham-Broccoli: 1-¼ cups cooked diced ham, 1 pkg. cooked chopped broccoli (well drained), 1 teaspoon lemon juice and 1 tablespoon prepared mustard
Shrimp: 1 cup plus ¼ cup dry white vermouth, pinch of tarragon
Vegetables: Broccoli, mushrooms, zucchini, carrots, spinach, cauliflower.
Tomato: Fresh or canned, drained, and substitute ½ cup tomato juice, add some Worcestershire
Onion pie: 3 cups thinly sliced, sauteed til soft and golden. Maybe a touch of oregano.
Sausage: Cook 8 ounces bulk sausage, drain well.
Egg: 4 hard-cooked eggs, chopped. Good brunch dish.
Deviled ham: Mix ham and 3 tablespoon fine dry bread crumbs and spread on bottom of shell.
Variations: