#WackyWednesday
𝐁𝐚𝐧𝐚𝐧𝐚 𝐚𝐧𝐝 𝐇𝐚𝐦 𝐇𝐨𝐥𝐥𝐚𝐧𝐝𝐚𝐢𝐬𝐞, 𝐅𝐫𝐨𝐦 𝐌𝐜𝐂𝐚𝐥𝐥’𝐬 𝐆𝐫𝐞𝐚𝐭 𝐀𝐦𝐞𝐫𝐢𝐜𝐚𝐧 𝐑𝐞𝐜𝐢𝐩𝐞 𝐂𝐚𝐫𝐝 𝐂𝐨𝐥𝐥𝐞𝐜𝐭𝐢𝐨𝐧, 𝟏𝟗𝟕𝟑
Never have bananas been so helpless as in this 1970s monstrosity. Originally published in McCall’s Great American Recipe Card Collection from 1973, this oddity finally marries bananas to ham, with a slathering of lemon juice, mustard and hollandaise sauce for a piping-hot, potassium-rich nightmare straight out of the oven.
Ham and Bananas Hollandaise is a dish perfectly attached to the era in which it was invented, as America was staring down its bicentennial and was feeling insecure thanks to the Vietnam War quagmire and ever-present gas shortages.
This dish and others during that same time like Crown Roast of Frankfurters, Hot Tuna and Egg Buns and Spaghetti-O Jello, was the culinary equivalent to mid-life crisis—super embarrassing for everyone except the poor soul locked in the deeply emotional turmoil of advancing age. Now, Ham and Bananas Hollandaise only resides in old, sticky recipe books and in the haunted memories of your grandparents as a misguided attempt to impress dinner party guests.
𝐇𝐞𝐫𝐞’𝐬 𝐢𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 𝐟𝐫𝐨𝐦 𝐕𝐢𝐧𝐭𝐚𝐠𝐞 𝐑𝐞𝐜𝐢𝐩𝐞 𝐂𝐚𝐫𝐝𝐬:
6 medium bananas
1/4 cup lemon juice
6 thin slices boiled ham (about 1/2 lb)
3 tablespoons prepared mustard
2 envelopes (1 1/4-oz size) hollandaise sauce mix *
1/4 cup light cream
𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬
Preheat oven to 400F. Lightly butter 2-quart, shallow baking dish.
2. Peel bananas; sprinkle each with 1/2 tablespoon lemon juice, to prevent darkening.
3. Spread ham slices with mustard. Wrap each banana in slice of ham. Arrange in single layer in casserole. Bake 10 minutes.
4. Meanwhile, make sauce: In small saucepan, combine sauce mix with 1 cup water, 1 tablespoon lemon juice, and cream. Heat, stirring, to boiling; pour over bananas. Bake 5 minutes longer, or until slightly golden. Nice with a green salad for brunch or lunch. Makes 6 servings.
*if you really want to make this make your own sauce
Source: vintag es
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#WackyWednesday 𝐁𝐚𝐧𝐚𝐧𝐚 𝐚𝐧𝐝 𝐇𝐚𝐦 𝐇𝐨𝐥𝐥𝐚𝐧𝐝𝐚𝐢𝐬𝐞, 𝐅𝐫𝐨𝐦 𝐌𝐜𝐂𝐚𝐥𝐥’𝐬 𝐆𝐫𝐞𝐚𝐭 𝐀𝐦𝐞𝐫𝐢𝐜𝐚𝐧 𝐑𝐞𝐜𝐢𝐩𝐞 𝐂𝐚𝐫𝐝 𝐂𝐨𝐥𝐥𝐞𝐜𝐭𝐢𝐨𝐧, 𝟏𝟗𝟕𝟑 Never have bananas been so helpless as in this 1970s monstrosity. Originally published in McCall’s Great American Recipe Card Collection from 1973, this oddity finally marries bananas to ham, with a slathering of lemon juice, mustard and hollandaise sauce for a piping-hot, potassium-rich nightmare straight out of the oven. Ham and Bananas Hollandaise is a dish perfectly attached to the era in which it was invented, as America was staring down its bicentennial and was feeling insecure thanks to the Vietnam War quagmire and ever-present gas shortages. This dish and others during that same time like Crown Roast of Frankfurters, Hot Tuna and Egg Buns and Spaghetti-O Jello, was the culinary equivalent to mid-life crisis—super embarrassing for everyone except the poor soul locked in the deeply emotional turmoil of advancing age. Now, Ham and Bananas Hollandaise only resides in old, sticky recipe books and in the haunted memories of your grandparents as a misguided attempt to impress dinner party guests. 𝐇𝐞𝐫𝐞’𝐬 𝐢𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 𝐟𝐫𝐨𝐦 𝐕𝐢𝐧𝐭𝐚𝐠𝐞 𝐑𝐞𝐜𝐢𝐩𝐞 𝐂𝐚𝐫𝐝𝐬: 6 medium bananas 1/4 cup lemon juice 6 thin slices boiled ham (about 1/2 lb) 3 tablespoons prepared mustard 2 envelopes (1 1/4-oz size) hollandaise sauce mix * 1/4 cup light cream 𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬 Preheat oven to 400F. Lightly butter 2-quart, shallow baking dish. 2. Peel bananas; sprinkle each with 1/2 tablespoon lemon juice, to prevent darkening. 3. Spread ham slices with mustard. Wrap each banana in slice of ham. Arrange in single layer in casserole. Bake 10 minutes. 4. Meanwhile, make sauce: In small saucepan, combine sauce mix with 1 cup water, 1 tablespoon lemon juice, and cream. Heat, stirring, to boiling; pour over bananas. Bake 5 minutes longer, or until slightly golden. Nice with a green salad for brunch or lunch. Makes 6 servings. *if you really want to make this make your own sauce Source: vintag es