Hungry husband due in half an hour? Serve “He-Man” Ham Buffet. Alternative recipes in this series: She-Ra Shrimp. Battle Cat Burgers. Eternia Eggplant Parmesan.
According to Wikipedia, this is Skeletor being served “Spoo,” but it looks more like a steaming bowl of “Casserole Greyskull” to me…
Scald 1/3 cup milk. Stir in 1/4 cup shortening, 6 tablespoons sugar and 1/4 teaspoon salt. Cool to lukewarm. Measure into bowl 1/4 cup warm (not hot) water. (Cool to lukewarm for compressed yeast.) Add 1 package or cake Fleischmann’s Yeast, active dry or compressed. Stir to dissolve. Stir in lukewarm milk mixture, 1 beaten egg and 1-1/2 cups sifted enriched flour. Beat until smooth. Stir in an additional 1-1/4 cups sifted enriched flour (about). Knead. Let rise in warm place, free of draft, until doubled in bulk, about 1-1/2 hours. Punch down; divide into 3 pieces. Roll each into 10-inch circle. Press into 9-inch pie pan. Press edges with tines of fork. Brush with 1 slightly beaten egg white. (To decorate crust, place thin braid or small cut-outs of dough around rim. Brush with egg white.) Let rise until doubled in bulk, about 20 minutes. Prick with fork. Bake in oven at 350° F. for 8 minutes. Do not brown. Fill and bake — or store until ready to use. To store crust, cool, stack and wrap in foil. Hold in refrigerator 1-10 days. Makes 3.
Cook 1 package frozen broccoli. Drain and arrange in “Yeast-Riz” crust. To contents of 1 can condensed cream of chicken soup add 1/8 teaspoon savory. Spoon half the soup over the broccoli in crust. Sprinkle with 1/2 cup grated Cheddar cheese. Arrange on top 8 rolled ham slices. Cover with remaining soup. Sprinkle with 1/4 cup grated Cheddar cheese. Bake in moderate oven at 350° F. for 15-20 minutes. Serve hot. Makes 4-6 servings.
If I was running behind and suddenly realized I only had thirty minutes to cook dinner, I’d grab this recipe gladly. I’d then be furious when I read through and realized the crust takes about two hours. Admittedly most of that is rise time — but still!
So we’re starting off with the “yeast-riz” crust. Milk, yeast, shortening, flour, and a shocking amount of sugar.
The milk, shortening, and sugar are warmed and melted together into a sweet, fatty liquid that reminds me a lot of sweetened condensed milk.
Meanwhile, the yeast “blooms” in warm water.
Then it’s all mixed together, and an egg added. The consistency is still fairly thick.
I am using my stand mixer for all of the mixing and kneading.
It’s certainly possible to knead bread (or pie crust) by hand, but it requires persistence and hard work. The bread hook on a stand mixer, however, lets you do other work while it kneads the dough into submission.
Once it’s smooth and pliable, set it aside to rise in a warm place.
Wow, doubled in size!
We rolled out two rounds (three would have been too thin, I think), and put them in pie pans.
After brushing with butter, and another briefer rise, we baked them.
Now, let’s imagine that we’ve prepared these crusts days in advance, and want to quickly assemble a pie.
Dump in some broccoli and a can of soup.
Cover with cheese.
Put ham on top. Fill in gaps with more broccoli and cheese.
And bake. This part was definitely easy.
While the filling was pretty good, the crust was pretty bad. Ham, broccoli, and cheesy-creamy filling are all savory flavors, but they were on top of a very sweet dough. If we’d spread cinnamon and sugar on it, it could easily be used in cinnamon rolls. Any bite with ham, broccoli, sauce, and crust ended up tasting very strange. I really don’t know what Fleischmann’s Yeast was thinking with that much sugar!
Recipe found on sally annie magundy homemade, scanned from the November 1957 issue of Western Family Magazine.