Wednesday, February 18, 2009

New Orleans Eggs?

I'll stick with the Good Housekeeping 1958 Casseroles for a couple more days. I found this gem of a recipe, but am a bit confused about how it is New Orleans Eggs:

1 no. 2 can tomatoes (What does No. 2 mean?)
1 small onion, minced
3 tblsp. minced green peppers
1/2 cup diced celery
1 bay leaf
1/2 tsp. salt
1/8 tsp. pepper
3/4 cup fresh bread crumbs
1/2 cup cooked or drained canned peas
1 cup grated process Cheddar cheese (again with the processed?)
4 eggs
Start heating oven to 350 F. Combine tomatoes, onion, green peppers, celery, bay leaf, salt and pepper. Cook slowly until celery is tender; remove bay leaf. Taste mixture; add more seasonings if needed (like what? chili powder?) ; add bread and peas. Divide half of mixture among 4 individual casseroles (Who has these?) ; sprinkle with half of cheese; repeat. Make depression in center of each; break egg into it; sprinkle eggs lightly with salt (Too weird - and a bit gross...). Bake 20 min., or until eggs are set.

There are about 8 pages devoted to frankfurter casseroles in here, but I don't have the stomach to go through those. The frankfurter seems to have been haute cuisine in the 1950's households, along with prunes of course.


FJK said...

I think the trinity of peppers, tomato and onion is what made it "new orleans" in that seasoning deprived time of the past ... just a guess those

Amy said...

OK, thank you, I see what you mean! Thankfully I have memories of both my pre and post-Katrina visits to New Orleans when I had real New Orleans food.