Sounds like a medical problem . . .

Would you care for a topical ointment for your Green Balls? This is not a joke; that is the real name of the next appetizer on The Historic Oven.

Mix together 1/2 cup grated Swiss cheese, 1/2 cup minced cooked ham, 1/2 tsp. prepared mustard, 1 egg yolk, 1/4 tsp. salt, dash of pepper. Form into balls. Roll in minced chives or parsley.

8. Green Balls

This is not the first recipe to use raw egg in ready-to-eat food. Salmonella, ahoy! (I feel an Animaniacs reference coming on, but that’s better served on my other blog, methinks).

These were, basically, like a ham and cheese sandwich rolled into balls, sans bread, and with lots of greenery on the outside. I only had dried herbs, so they were especially pungent (and crunchy)! Not the best idea in the world. Not horrible, but meh.

Next time: raw eggs and chocolate? But it works!


Let’s Have Some Canapes, Part Two

Oh, hey, it’s been a while! How have you been, reader?

I’ve been . . . lazy! No, not really, just haven’t been cooking weird things, I guess. I will be making something later today that I shall post this week. In the meantime, here’s another appetizer I made back in June and never posted!

Hot Crabmeat Puffs

Whip 2 egg whites until stiff. Fold in 1 cup mayonnaise and 1 cup flaked crabmeat (7 oz. can). Season and pile on toast beds. Sprinkle with paprika. Broil 3 min. until puffy, lightly browned.

Supposedly, these were a “specialty” after football games, at the house of a Mrs. Harold Whittaker in Minneapolis, Minnesota.


7. Crabmeat Puff

I used the Bumblebee brand canned white crabmeat, which is not my favorite, but considering this was an experiment, I eschewed the more expensive (but also tastier) lump crabmeat.  The only bread I had on hand was whole wheat, which is not really the first choice for something like that, but what can ya do?

These were pretty tasty, and the can was a bit bigger than the recommended 7 ounces, so these made quite a few canapes. These were universally liked, except by my mother, because she said they tasty “fishy.” I don’t completely disagree, moreso because of the type of crab used. If it had been lump, I think these would have turned out better. They also have lump in a pouch now, which I would use over the can, to negate that slightly metallic taste one gets from canned seafood.

I would make these again! With lump crab, as I said, and perhaps a nice crusty Cuban or French loaf.