First Monday Menu: Luncheon Ham with Cottage Cheese and Peach (Nectarine) Salad

This month’s menu is a June option from Modern Meal Menu by Martha Meade, a fabulous 1939 cookbook with 1115 menus and 744 recipes.

Menu

  • Luncheon Ham
  • Bread
  • Cottage Cheese and Peach Salad
  • Fruit Mayonnaise
  • Coffee, Tea, or Milk

This luncheon menu has three different recipes. I’ll start with the luncheon ham.

Luncheon Ham

  • 4 eggs
  • 1/2 lb diced boiled ham
  • 2 tbsp butter or oil
  • 1 1/2 c cooked peas

Cook diced boiled ham in butter or oil. Beat 3 eggs well and add the peas before pouring over the ham in the frying pan. Cook gently without stirring until eggs are set. Roll and cut in serving pieces.

Note: We couldn’t get this to roll. It fell apart, so we cut it into pieces to serve.

Peach and Cottage Cheese Salad

  • 1 c creamy cottage cheese
  • 1/4 tsp salt
  • 1/8 tsp paprika
  • 4 peaches (8 halves)
  • lettuce
  • chopped nuts
  • fruit mayonnaise (see recipe)

Mix cottage cheese with salt and paprika. Fill 8 fresh peach halves with cottage cheese mixture and place two halves on a cup of lettuce. Sprinkle chopped nuts over the salad and place a spoonful of fruit mayonnaise on the side.

Notes: We are still having problems getting certain foods at our local grocery store. We didn’t have lettuce or chopped nuts, and we could only get nectarines. I still wanted to try this, though, because the recipe sounded so interesting.

Fruit Mayonnaise

  • 1 tbsp butter
  • 1/4 c flour
  • 1/2 c orange juice
  • 1/2 c unsweetened pineapple juice
  • 2 egg yolks
  • 1 tsp dry mustard
  • 1 tsp salt
  • dash cayenne
  • 4 tbsp lemon juice
  • 1 c olive oil

Melt butter, add flour and blend thoroughly. Add fruit juices slowly, stirring constantly. Cook until smooth and thickened. Place all remaining ingredients together in a bowl and beat with a rotary egg beater until slightly mixed. Add the hot mixture slowly and beat until thick enough to hold its shape. Makes 1 pint.

Results

I’m glad I chose this menu. I picked it for the peach salad, but the luncheon ham ended up being the star of the show.

The luncheon ham really was just an omelet with ham and peas. I’ve never had an omelet with peas before, and let me tell you, I’ll definately add peas in the future. Peas were unexpected, but at the same time blended well with the other flavors. I think adding a little bit of finely chopped onion would also be good in this recipe. My entire family really enjoyed the luncheon ham and I know we’ll eat it again in the future. It’s quick and easy in addition to being super tasty.

Do you add peas to your omelets? I wish I had thought of this earlier.

On to the peach salad. We can’t buy peaches here right now, so we used nectarines instead. I was unsure about the combination of ingredients in these recipes. I didn’t know what to expect. I tried both with and without the fruit mayonnaise.

Without: The sweetness of the nectarine was nicely balanced by the cottage cheese and paprika mixture. I was surprised at how much I liked it. I like cottage cheese, but I typically don’t eat it with sweet foods. This was pleasant, and the soft textures of the nectarine and the cottage cheese worked together nicely.

With the fruit mayonnaise: I really don’t know what to think of this. The fruit mayonnaise by itself was oily and lumpy and I didn’t like it at all, but when I added it to the nectarine and cottage cheese mixture, it transformed itself into a slightly citrusy topping that wasn’t at all as strong as I expected it to be. The whole thing worked out well. The fruit mayonnaise isn’t really necessary, I suppose, but I think I would miss it if I made this dish again without it.

In all, this was a fun menu with some great new recipes that I think would work well in our modern meals. Hope your June is a healthy and happy one.

2 Comments

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