'Toad in the Hole' can anyone help?
Kevin Blackburn
Several years ago, I had dinner at an English friends place. His wife made a
dish which I think they called Toad in the Hole, it consisted of sausages
baked in a type of batter - the sausages were placed in a dish and the
"batter" was poured over. The result was a firm dish that was then cut into
single serves. Does this sound familiar to anyone, if so has someone got a
recipe?
Norma Blackburn
P.S. I'm another lurker coming out into the light to be seen (heard?)
I live in Newcastle, New South Wales, Australia. I love cooking, nothing real
fancy or complicated - I don't seem to have the time any more (2 year old
twins!!) I only discovered this news group about 2 weeks ago, and must say
that I have really enjoyed reading through the postings.
Michael Wenlock
In <50c07p$o...@ghostgum.hunterlink.net.au> blac...@hunterlink.net.au (Kevin
Blackburn) writes:
>
>Several years ago, I had dinner at an English friends place. His wife made a
>dish which I think they called Toad in the Hole, it consisted of sausages
>baked in a type of batter - the sausages were placed in a dish and the
>"batter" was poured over. The result was a firm dish that was then cut into
>single serves. Does this sound familiar to anyone, if so has someone got a
>recipe?
>
>Norma Blackburn
Hi NOrma,
Here's one recipe from one of my English cookbooks:
Nancy W.
Toad-In-The-Hole
(4 servings)
1 cup all purpose flour
2 eggs
1 cup milk
1/2 tsp. salt
Freshly ground pepper
1 pound small, fresh pork sausages
Water
In a blender:
Combine the flour, eggs, milk, salt and some pepper. Blend for 2-3 seconds.
Turn it off, scrape down sides and blend again for 40 seconds. (To make by
hand, beat the eggs and salt with a whisk or mixer till frothy. Slowly add the
flour, beating constantly. Then add the milk in a thin stream and beat until
mixture is smooth and creamy.)
Chill the batter in the fridge for at least an hour.
Preheat oven to 400F. Place the sausages side by side in a heavy
10-12-inch skillet, and prick them once or twice with the tines of a
fork. Sprinkle them with 2 Tbls. water, cover the pan tightly, and cook
over low heat for 3 minutes. Then remove the cover, increase the heat
to moderate and continue to cook, turning them frequently with tongs or
a spatula, until the water has completely evaporated and the sausages
have begun to brown in their own fat.
Arrange sausages in a single layer in a baking dish about 6x 10 inches
and 2 inches deep and moisten them with 2 Tbls. of their drippings.
Pour the batter over them and bake in the middle of the oven for 30
minutes, or until the pudding has risen over the top of the pan and is
crisp and brown. Serve at once!
Enjoy!
Nancy W.
Karen Gann
Kevin Blackburn wrote:
>
> Several years ago, I had dinner at an English friends place. His wife made a
> dish which I think they called Toad in the Hole, it consisted of sausages
> baked in a type of batter - the sausages were placed in a dish and the
> "batter" was poured over. The result was a firm dish that was then cut into
> single serves. Does this sound familiar to anyone, if so has someone got a
> recipe?
>
> Norma Blackburn
Hi Norma, and welcome!
Here is a Toad-In-The-Hole recipe which Philip barron posted back in
June, from Farmhouse Cooking, Vol. 2, Yorkshire Television Ltd., 1975,
contributed to them by Ursula Cavanagh, author of "The Wholefood Cookery
Book".
TOAD-IN-THE-WHOLE
(Note spelling, because of the whole-wheat batter)
Preheat oven to 425-degrees F. (230C)
1-1/2 oz. bacon or beef drippings (to cover the roasting pan bottom)
1-1/2 lb. pork sausages
Batter:
8 oz. wholewheat flour
pinch of (sea) salt
Pepper
2 eggs
7 fl. oz. milk
7 fl. oz. water
1. Mix flour, salt and pepper in a bowl, make well in the centre, drop
in eggs.
2. Mix well, incorporating flour into eggs. Slowly add milk and
water. Whisk 4 to 5 minutes.
3. Put drippings into large roasting pan in place in hot oven. Leave 5
minutes to get smoking hot.
4. Pour in batter and space sausage evenly into it.
5. Bake for 40 minutes, reducing heat to 400F if browning too quickly.
Back in Canada as a youngster, my dad's version of a Toad-In-The-Hole
was much different as follows (probably a depression-era variation from
the original version):
Butter two slices of bread for each "Toad". Cut a round circle into the
centre of one of the pieces of bread. Place the "holed" bread butter
side down in a heavy skillet on medium low to medium heat. Break an egg
into the "hole", salt and pepper to taste, and place the second piece of
bread on top. (I like to add slices of cooked bacon and cheddar cheese
before I add the second slice of bread). Cook, turning once, til bread
is golden brown on each side and the eggwhite is set. The yolk should
be runny but not undercooked, you may have to experiment to get the egg
to your liking.
Hope this helps. If you like, give my website a look - I have several
easy to deal with dishes there that you may want to try! Enjoy.
======================================
Karen Gann
Visit "Karen's Kitchen"
http://www.annaserve.com/~gann/
======================================
carmichael
Yes Karen - that Canadian version is one I've done a few times.
However, I've run off both your recipes for my sister's boyfriend -
he swears "Pigs In Blankets" is like your Toads In A Hole. The
only recipes I've found in my search of my many cookbooks for "Pigs"
is -- oysters wrapped in bacon and baked in the oven. Is he right?
Am I right? I've also made the British version of Toads - it's
really good.
Sharon
Mary Elizabeth
Hm. I don't know about Canadian terminology but in the U.S., as far as
my experience goes, a Pig in a Blanket is a hot dog or other sausage
wrapped in dough (usually with one or both ends of the sausage poking
out) and baked. Sort of a hot dog already in a bun. Baked
individually, that is, not a casserole the way I understand
Toad-in-the-Hole to be.
There's a term for the egg-fried-in-a-hole-in-toast thing you describe
but I can't remember it...but it isn't Pig in a Blanket.
MEB
Ellen Smith
blac...@hunterlink.net.au (Kevin Blackburn) wrote:
>>>P.S. I'm another lurker coming out into the light to be seen (heard?)
>>>I live in Newcastle, New South Wales, Australia. I love cooking, nothing real
>>>fancy or complicated - I don't seem to have the time any more (2 year old
>>>twins!!) I only discovered this news group about 2 weeks ago, and must say
>>>that I have really enjoyed reading through the postings.
Dear Norma,
We have enjoyed your lurking more than you know..<breaks into
song...~More than you knowwwwwwwww..more than you knowwwwwww~>
Oooops. Better stop. I know how people hate to see me enjoying myself.
Now let's see. Between your lurking and my lurking I'm surprised we
didn't run into each other. Are you kind of tall and look sorta like
Yvonne Goolagong? Ya know anything about Tiger/Zebra Cakes?
tam...@aloha.net
Mary Elizabeth wrote:
>
> carmichael wrote:
> >
> > Karen Gann <jkg...@ix.netcom.com> wrote:
> > >
> > > Kevin Blackburn wrote:
> > > >
> > > > Several years ago, I had dinner at an English friends place. His wife made a
> > > > dish which I think they called Toad in the Hole, it consisted of sausages
> > > > baked in a type of batter
> > >
> > > TOAD-IN-THE-WHOLE
> > > (Note spelling, because of the whole-wheat batter)
snipping good stuff:
> > > Back in Canada as a youngster, my dad's version of a Toad-In-The-Hole
> > >
> > > Butter two slices of bread for each "Toad". Cut a round circle into the
> > > centre of one of the pieces of bread.
> > The
> > only recipes I've found in my search of my many cookbooks for "Pigs"
> > is -- oysters wrapped in bacon and baked in the oven.
> Hm. I don't know about Canadian terminology but in the U.S., as far as
> my experience goes, a Pig in a Blanket is a hot dog or other sausage
> wrapped in dough (usually with one or both ends of the sausage poking
> out) and baked. Sort of a hot dog already in a bun.
In my childhood, there was a wonderful little restaurant near
Downtown Los Angeles called "The Pig n' Whistle" where the specialty was
Pigs In A Blanket: breakfast saugages (small pork w/ or w/out skins)
wrapped in fluffy pancakes.
A restaurant chain,"The International House of Pancakes," also made
their Pigs In A Blanket that same way.
Claudia ** looking for fluffy pancakes in Hawai'i **
Sue Flesch
We often had toad in the hole as a Friday night tea, nice homely sort
of food that I still enjoy, these days I would add a green salad and
skip the heaps of tomato sauce of my childhood days.
This version is from Alison Holst, though I usually just make a
Yorkshire Pudding type batter of variable quantities!
Toad in the Hole
8 sausages
1 tab dripping or oil
2 eggs
1 c milk
1 c flour
1/2 tsp salt, black pepper to taste
Heat the oven to 230degrees C. Select baking dish about 23 - 25cm
square with sides at least 4cm high. Melt dripping in pan, separate
sausages and prick each in several places. Arrange in greased pan and
bake 10 minutes.
During this cooking time mix batter. Beat eggs and milk together,
sift flour and salt in another bowl, make depression in centre and
pour in half milk and egg mixture, mix till smooth and add remaining
milk and eggs, mixing to remove all lumps. (I actually use the food
processor)
Pour batter over hot sausages and bake for 20 minutes. If the batter
is well risen and brown turn heat down to 180degrees C and cook a
further 10 minutes. If not brown leave at higher heat and cook
further 10 minutes.
Rosemarie Ventura
On 1 Sep 1996, carmichael wrote:
> Yes Karen - that Canadian version is one I've done a few times.
> However, I've run off both your recipes for my sister's boyfriend -
> only recipes I've found in my search of my many cookbooks for "Pigs"
> Am I right? I've also made the British version of Toads - it's
> really good.
>
>
>
> Sharon
I thought "pigs in a blanket" were little hot dogs wrapped in dough
before cooking. Every toad in the hole I've heard of involves fried
bread with a hole ripped out the middle and an egg poured in the hole.
Rosemarie Ventura
aa...@freenet.buffalo.edu
ah...@freenet.carleton.ca
sir...@midtown.net
Rosemarie Ventura <aa...@freenet.buffalo.edu> wrote:
>Rosemarie Ventura
>aa...@freenet.buffalo.edu
>ah...@freenet.carleton.ca
well I have never heard of toad in the hole but here is my imput
pigs in a blanket i use the little smoked sauseges wrapped in
pilsberry (spelling error i know) cresaunt dough wrapping cooking
untill they are golden.
the eggs in the bread the best way I have found to make this is to use
a drinking glass and press the opening threw the bread with a cutting
board behind the bread and the center will come out with the glass
spray pam on the bread to toast it well.
happy trails robert
Ron Day
SI>Rosemarie Ventura <aa...@freenet.buffalo.edu> wrote:
SI>>On 1 Sep 1996, carmichael wrote:
SI>>> Yes Karen - that Canadian version is one I've done a few times.
SI>>> However, I've run off both your recipes for my sister's boyfriend -
SI>>> he swears "Pigs In Blankets" is like your Toads In A Hole. The
SI>>> only recipes I've found in my search of my many cookbooks for "Pigs"
SI>>> is -- oysters wrapped in bacon and baked in the oven. Is he right?
SI>>> Am I right? I've also made the British version of Toads - it's
SI>>> really good.
SI>>>
While there have been many responses re: Toads in the Hole, the curious
title for the recipe mentioned above (oysters wrapped in
bacon...somewhat akin to rumaki--liver, water chestnut, bacon) is
actually Angels on Horseback. Anyone have a history of this name?
SWarnock
In article <50cnp1$g...@agate.nbnet.nb.ca>, carmichael
<cla...@nb.sympatico.ca> wrote:
> Karen Gann <jkg...@ix.netcom.com> wrote:
> >
> > Kevin Blackburn wrote:
> > >
> > > Several years ago, I had dinner at an English friends place. His
wife made a
> > > dish which I think they called Toad in the Hole, it consisted of sausages
> > > baked in a type of batter - the sausages were placed in a dish and the
> > > "batter" was poured over. The result was a firm dish that was then
cut into
> > > single serves. Does this sound familiar to anyone, if so has someone got a
> > > recipe?
> > >
> > > Norma Blackburn
(snip)
-------------------------------------------------------------------------------
Toad-in-the-Hole
INGREDIENTS:
24 sausages
2 tbsp. sausage fat
1 cup flour
1/4 tsp. salt
2 eggs
1 cup milk
DIRECTIONS:
Brown sausages. Cut in half. Put fat in bottom of a 9 X 13" pan.
Arrange sausages over bottom. Put in 450°F oven while preparing batter,
to keep hot.
Put flour, salt, eggs, and milk in medium bowl. Beat until smooth. Pour
over sausages in pan. Bake for 20 minutes.
Serves 6.
Source: Jean Pare's Company's Coming: Casseroles
-------------------------------------------------------------------------------
(At our house we serve it with:)
Bubble and Squeak
INGREDIENTS:
4 cups mashed potatoes
4 cups cooked cabbage, chopped
1 tsp salt
1/4 tsp pepper
2 tbsp butter
DIRECTIONS:
Mix potatoes, cabbage, salt, and pepper together. Shape into patties.
Melt butter in frying pan. Brown patties on both sides. Or, brown in one
big patty, ease onto plate, and back into pan to brown other side. Or,
scramble-fry.
Makes 8 large, or 16 medium patties.
Source: Jean Pare's Company's Coming: Vegetables
-------------------------------------------------------------------------------
Hope it helps...
SWarnock
> Yes Karen - that Canadian version is one I've done a few times.
>
>
>
> Sharon
Toad-in-the-Hole is basically a Yorkshire Pudding-type batter poured over
sausages in a casserole. Pigs in blanket are sausages wrapped in a pastry
(like for a pie) and baked, I'll try and find a recipe for you... They
are quite often served as hors d'oevres around here (if you use small or
cut up sausages)
Shanna
Carolynn Butler
Rosemarie Ventura <aa...@freenet.buffalo.edu> wrote:
Pigs in a blanket, has always meant link sausage rolled in pancakes to
our family.
Carolynn c1...@ezl.com
>On 1 Sep 1996, carmichael wrote:
>> Yes Karen - that Canadian version is one I've done a few times.
>> However, I've run off both your recipes for my sister's boyfriend -
>> he swears "Pigs In Blankets" is like your Toads In A Hole. The
>> only recipes I've found in my search of my many cookbooks for "Pigs"
>> is -- oysters wrapped in bacon and baked in the oven. Is he right?
>> Am I right? I've also made the British version of Toads - it's
>> really good.
>>
>>
>>
>> Sharon
>I thought "pigs in a blanket" were little hot dogs wrapped in dough
John J. Armstrong
You can substitute beaten eggs for batter mixture in Toad in the Hole.
Don't know about Blanketed Pigs, but would anybody like to know about
"Kilted Sausages"?
I thought not, but here they are anyway:
Wrap sausages in bacon rashers (as we understand bacon in UK - I believe US
bacon is rather different), put them in a flame proof casserole, cover, and
sling them in the oven
John Armstrong
Dundee
Scotland
"Indecision is the key to flexibility."
Ellen Smith
So do I. Cause I'm sick of the Toad in the Hole. Let's move on.
Mary Elizabeth
She wants US to lay off something SHE's sick of?
Best laugh I've had all day.
MEB
Ellen Smith
Mary Elizabeth <be...@orph.org> wrote:
>>>She wants US to lay off something SHE's sick of?
>>>Best laugh I've had all day.
>>>MEB
I knew I could get you to smile ya big goof! :)
Ok fine. If you think it's interesting I'll hang in if you will!
Helen Peagram
In article <50ddnf$8...@ionews.ionet.net>, ya...@ionet.net (Ellen Smith) wrote:
>blac...@hunterlink.net.au (Kevin Blackburn) wrote:
>
>>>>P.S. I'm another lurker coming out into the light to be seen (heard?)
>>>>I live in Newcastle, New South Wales, Australia. I love cooking, nothing real
>>>>fancy or complicated - I don't seem to have the time any more (2 year old
>>>>twins!!) I only discovered this news group about 2 weeks ago, and must say
>>>>that I have really enjoyed reading through the postings.
>
the poor man's version. The original used lamb chops. Just an aside.<g>
--
h.m.p...@freenet.hamilton.on.ca
Stoney Creek, just east of Hamilton, Ontario
Paperboy for Windows 2.06
<ftp://ftp.clark.net/pub/vart/pboy206.zip>
--
H.M.Peagram
Stoney Creek, just East of Hamilton
Christine
Here are the definitions where I come from:
Toad in the Hole: Pan fried bread with an egg in the middle (cut hole
in buttered bread, toast one side fo the bread in frying pan, turn
bread, drop an egg in the hole, cover pan and cook until egg is set)
Pigs in a Blanket: Cocktail weiners wrapped in crescent roll dough and
baked.
Christine
David Casseres
In article <322A80...@aloha.net>, tam...@aloha.net wrote:
> Mary Elizabeth wrote:
> > Hm. I don't know about Canadian terminology but in the U.S., as far as
> > my experience goes, a Pig in a Blanket is a hot dog or other sausage
> > wrapped in dough (usually with one or both ends of the sausage poking
> > out) and baked. Sort of a hot dog already in a bun.
>
> In my childhood, there was a wonderful little restaurant near
> Downtown Los Angeles called "The Pig n' Whistle" where the specialty was
> Pigs In A Blanket: breakfast saugages (small pork w/ or w/out skins)
> wrapped in fluffy pancakes.
>
> A restaurant chain,"The International House of Pancakes," also made
> their Pigs In A Blanket that same way.
My mother's Pigs in a Blanket were breakfast sausages wrapped in pie crust
and baked. Oh my god they were delicious. I haven't thought about them
in years.
--
David Casseres
Exclaimer: Hey!
Edward James Kilsdonk
>> > Karen Gann <jkg...@ix.netcom.com> wrote:
>> > > Kevin Blackburn wrote:
>> > > > Several years ago, I had dinner at an English friends place. His wife made a
>> > > > dish which I think they called Toad in the Hole, it consisted of sausages
>> > > > baked in a type of batter
>> > >
>> > > (Note spelling, because of the whole-wheat batter)
>
>snipping good stuff:
>
>> > > Back in Canada as a youngster, my dad's version of a Toad-In-The-Hole
>> > >
>> > > Butter two slices of bread for each "Toad". Cut a round circle into the
>> > > centre of one of the pieces of bread.
>
>> > only recipes I've found in my search of my many cookbooks for "Pigs"
>> > is -- oysters wrapped in bacon and baked in the oven.
>
>> my experience goes, a Pig in a Blanket is a hot dog or other sausage
>> wrapped in dough (usually with one or both ends of the sausage poking
>> out) and baked. Sort of a hot dog already in a bun.
>
> In my childhood, there was a wonderful little restaurant near
>Downtown Los Angeles called "The Pig n' Whistle" where the specialty was
>Pigs In A Blanket: breakfast saugages (small pork w/ or w/out skins)
>wrapped in fluffy pancakes.
>
> A restaurant chain,"The International House of Pancakes," also made
>their Pigs In A Blanket that same way.
Well, we always understood pigs in a blanket to be hot-dogs
with biscuit dough wrapped around them and then baked in the
oven. The other, slices of bread with a hole in them, placed
in a hot pan and then with an egg cracked into the middle.
This we always called eggs in the nest, and it was one of the
few things dad cooked.
>Claudia ** looking for fluffy pancakes in Hawai'i **
Have you tried using cake flour, and perhaps adding some sour
cream or buttermilk to the batter?
Hope this was useful - now I feel the urge to go make toad in
the hole for dinner. This is a dangerous newsgroup.
--
Edward J. Kilsdonk Les Etats Unis sont le grand depot de le
Graduate Student, History virus democratique. Tout les espances
University of Virginia des mers sont insufficient contres
Red...@Virginia.EDU ses influences pestiferees.
tam...@aloha.net
Edward James Kilsdonk wrote:
>
> In article <322A80...@aloha.net>, <tam...@aloha.net> wrote:
> > In my childhood, there was a wonderful little restaurant near
> >Downtown Los Angeles called "The Pig n' Whistle" where the specialty was
> >Pigs In A Blanket: breakfast saugages (small pork w/ or w/out skins)
> >wrapped in fluffy pancakes.
> >
>
> with biscuit dough wrapped around them and then baked in the
> oven.
This is really interesting -- I've only known the above as "Barber
Pole Franks." Some folks sliced the hot dogs down the center before
cooking and placed cheese in that slot. Sometimes bacon was also
wrapped around before the biscuit dough (my mom used the Pillsbury
Cresent Roll dough rolled flat).
>
> >Claudia ** looking for fluffy pancakes in Hawai'i **
> Have you tried using cake flour, and perhaps adding some sour
> cream or buttermilk to the batter?
Cake flour! Sour Cream! Edward, I thank you, my parents thank you
(visiting for a few weeks); my waistline, however, is another story!
> Hope this was useful - now I feel the urge to go make toad in
> the hole for dinner. This is a dangerous newsgroup.
But we knew the job was dangerous when we took it.
Claudia Hawai'i
chi...@rmci.net
>Toad in the Hole: Pan fried bread with an egg in the middle (cut hole
>in buttered bread, toast one side fo the bread in frying pan, turn
>bread, drop an egg in the hole, cover pan and cook until egg is set)
This was "Rocky Mountain toast" in our household, when I was a lad ( several
decades ago).
amanda toering
I don't often like to admit my proximity to Arkansas, but sometimes it can't
be helped. My brother dated a girl who made something she called Toad in
the Hole for our family for dinner. It consisted of a piece of bread with a
hole in the center. An egg was fried in the hole. The whole thing (no pun,
really) was a soggy, eggy mess--made worse by the fact that none of us likes
eggs.
As you can imagine, the relationship didn't last much longer.
I've since heard this egg thing called other names. But my point was--what
was my point? Oh yeah, go to Arkansas, order Toad in the Hole, and you
won't be getting sausages.
amanda
SWarnock
In article <casseres-030...@cassda.apple.com>,
cass...@apple.com (David Casseres) wrote:
> In article <322A80...@aloha.net>, tam...@aloha.net wrote:
>
> > Mary Elizabeth wrote:
>
> > > Hm. I don't know about Canadian terminology but in the U.S., as far as
> > > my experience goes, a Pig in a Blanket is a hot dog or other sausage
> > > wrapped in dough (usually with one or both ends of the sausage poking
> > > out) and baked. Sort of a hot dog already in a bun.
> >
> > In my childhood, there was a wonderful little restaurant near
> > Downtown Los Angeles called "The Pig n' Whistle" where the specialty was
> > Pigs In A Blanket: breakfast saugages (small pork w/ or w/out skins)
> > wrapped in fluffy pancakes.
> >
> > A restaurant chain,"The International House of Pancakes," also made
> > their Pigs In A Blanket that same way.
>
> My mother's Pigs in a Blanket were breakfast sausages wrapped in pie crust
> and baked. Oh my god they were delicious. I haven't thought about them
> in years.
>
> --
> David Casseres
> Exclaimer: Hey!
For anyone who's interested, I've found a recipe for the fabled "Pigs in
Blankets"...
Pigs in a Blanket
Ingredients:
16 Sausages (or hotdogs)
Pie crust (uncooked) (your own recipe or a mix)
OR
Puff pastry
OR
Pillsbury crescent roll dough (for a quick fix)
Directions:
Preheat oven to 400°F
Fry sausages slowly to remove fat and to cook (or boil 10-15 minutes).
Drain well and cool.
Roll out pastry on floured surface. Lay a sausage on outer edge. Trim
edge even. Cut strip the width of the sausage. Roll sausage up in
pastry, allowing a little overlap. Cut pastry. Dampen overlap and seal.
Cut sausage in half (if desired) and place on ungreased baking tray,
sealed side down. Repeat with remaining sausages.
Bake at 400°F for about 20 minutes or until browned. Serve hot.
NOTE: If making the day before, store in a container in refrigerator.
Reheat in oven for 10 minutes at 400°F, or in microwave (pastry may not be
as crisp).
Makes 32
Source: Jean Pare's Company's coming: Appetizers
Richard Aerni
amanda toering wrote:
>
> I don't often like to admit my proximity to Arkansas, but sometimes it can't
> be helped. My brother dated a girl who made something she called Toad in
> the Hole for our family for dinner. It consisted of a piece of bread with a
> won't be getting sausages.
This was called a "Rabbit in the Hole" where I grew up--Cincinnati, Ohio.
Richard Aerni Bloomfield, NY
Valerie Stark
Egg In A Nest, where I grew up... wait a minute, I never did finish
growing up... ok, where I *started* to grow up... hmmm....
Val, out of my mind, back in five minutes....
Ellen Smith
Richard Aerni <rca...@servtech.com> wrote:
>>>amanda toering wrote:
>>>>
>>>> I don't often like to admit my proximity to Arkansas, but sometimes it can't
>>>> be helped. My brother dated a girl who made something she called Toad in
>>>> the Hole for our family for dinner. It consisted of a piece of bread with a
>>>> hole in the center. An egg was fried in the hole. Oh yeah, go to Arkansas, order Toad in the Hole, and you
>>>> won't be getting sausages.
Well I think that sounds sick.
Michael Wenlock
In <322DED...@servtech.com> Richard Aerni <rca...@servtech.com>
writes:
>amanda toering wrote:
>>
>> I don't often like to admit my proximity to Arkansas, but sometimes
it can't be helped. My brother dated a girl who made something she
called Toad in the Hole for our family for dinner. It consisted of a
piece of bread with a hole in the center. An egg was fried in the
hole. Oh yeah, go to Arkansas, order Toad in the Hole, and you
>> won't be getting sausages.
>
Ohio.
>Richard Aerni Bloomfield, NY
In the midwest where I grew up, we called this dish a "Hole-In-One"
Nancy W.
Mary Ash
Toad in the Hole to us was an egg cooked in the center of buttered bread.
Just like Amanda wrote about her dinner. We loved them for breakfast,
lunch and dinner.
Mary
Heather Allen
So, if I make mini pigs in a blanket, with little smoked sausages that I have,
with no cheese in them, what do I serve them with? A cheese sauce? BBQ
sauce? nothing? I've had the recipe for years, just never used it and
never really thought about the need for a side sauce before.
Heather
Matthew Pius
chi...@rmci.net writes:
>In article <50hm7r$t...@netope.harvard.edu> port...@a1.tch.harvard.edu (Christine) writes:
>>Toad in the Hole: Pan fried bread with an egg in the middle (cut hole
>>in buttered bread, toast one side fo the bread in frying pan, turn
>>bread, drop an egg in the hole, cover pan and cook until egg is set)
>This was "Rocky Mountain toast" in our household, when I was a lad ( several
>decades ago).
My father used to make something much like this, too, but he called it a
'bird's nest'. A friend of mine swears that her mother called this a
'One-eyed Egyptian Sandwich', but they're a bit odd anyway. :)
-Matt
Lyndon Watson
In article <kitkat-0309...@jkowalski.axess.com>,
kit...@axess.com (SWarnock) writes:
> Roll out pastry on floured surface. Lay a sausage on outer edge. Trim
> edge even. Cut strip the width of the sausage. Roll sausage up in
> pastry, allowing a little overlap. Cut pastry. Dampen overlap and seal.
> Cut sausage in half (if desired) and place on ungreased baking tray,
> sealed side down. Repeat with remaining sausages.
>
> Bake at 400°F for about 20 minutes or until browned. Serve hot.
That sounds very close to "sausage rolls" as we know them here.
We buy raw sausage meat in bulk, i.e. not formed into sausages, form it
ourselves into suitably-sized cylinders - say an inch in diameter and
two inches long - wrap them in pastry, and bake as described above.
Sausage rolls are eaten hot or cold and are a favourite savoury on
picnics and at lunches and afternoon teas.
------------------------------------------------------------------------
Lyndon Watson L.Wa...@csc.canterbury.ac.nz
------------------------------------------------------------------------
SWarnock
In article <heathera-050...@news.frontiernet.net>,
heat...@frontiernet.net (Heather Allen) wrote:
Yup. Sounds good to me. To the best of my recollection, we never served
them with sauce. However, any type of cheese sauce, BBQ sauce, gravy,
sweet N sour sauce would go fine with them.
Or, wrap the sausage/hot dog in either cheese or bacon before wrapping
them in the pastry... Maybe season the sausage with any of the above
mentioned sauces before wrapping them in the pastry. Anything goes,
really...
Shanna
Mary Elizabeth
I have an old cookbook from the late '50's that refers to this as
Egyptian Eggs, too.
MEB
Mardi Wetmore
Before I started living a low-fat lifestyle I used to make sausage rolls. I
would buy a package of frozen bread dough and thaw. Roll out as thin as
possible. Brown italian sausages, onions and chopped mushrooms. Drain well and
spread over the bread dough, leaving edge free to allow for sealing. Moisten
edges and roll into a jelly roll. Cut into indiviudal rolls and pinch ends
together. Bake at 400 degrees until brown. Easy and delicious! But, just a
fond memory.
_____
Come visit my Low-Fat Lifestyle Forum home page.
Lots of low-fat cooking and eating tips, cookbook
recommendations and low-fat recipes.
http://www.lowfatlife.com/
Mark Burnett
In article <chiang.9...@rmci.net>, chi...@rmci.net writes
>In article <50hm7r$t...@netope.harvard.edu> port...@a1.tch.harvard.edu
>(Christine) writes:
>
>>Toad in the Hole: Pan fried bread with an egg in the middle (cut hole
>>in buttered bread, toast one side fo the bread in frying pan, turn
>>bread, drop an egg in the hole, cover pan and cook until egg is set)
>
>
>This was "Rocky Mountain toast" in our household, when I was a lad ( several
>decades ago).
>
>
and tomatoes toad in the hole. A sausage does look more like a toad than
an egg does, dont you agree:)
--
Mark Burnett
Rona H. Halpern, Ph.D.
Bird in the nest, from my neck of the woods.
Kathy Lankford
My "Toad in the Hole" recipe is sausages in Yorkshire pudding too. But
I don't have anything in it about tomatoes and onions. Are they added to
it somehow, or on the side?
l
On 9/6/96 7:50AM, in message <32301022...@orph.org>, Mary Elizabeth
<be...@orph.org> wrote:
> Matthew Pius wrote:
> >
> > chi...@rmci.net writes:
> >
> > >In article <50hm7r$t...@netope.harvard.edu> port...@a1.tch.harvard.edu
> (Christine) writes:
> >
> > >>Toad in the Hole: Pan fried bread with an egg in the middle (cut hole
> > >>in buttered bread, toast one side fo the bread in frying pan, turn
> > >>bread, drop an egg in the hole, cover pan and cook until egg is set)
> >
> > >This was "Rocky Mountain toast" in our household, when I was a lad ( several
> > >decades ago).
> >
> > My father used to make something much like this, too, but he called it a
> > 'bird's nest'. A friend of mine swears that her mother called this a
> > 'One-eyed Egyptian Sandwich', but they're a bit odd anyway. :)
> >
> > -Matt
>
> I have an old cookbook from the late '50's that refers to this as
> Egyptian Eggs, too.
>
> MEB
--
In England, toad in the hole is sausage or leftover steak baked in batter.
It's even more delicious than brussels sprouts boiled a l'anglaise.
Edward James Kilsdonk
In article <32303d25.1451667@news>,
Mardi Wetmore <mar...@lowfatlife.com> wrote:
>Before I started living a low-fat lifestyle I used to make sausage rolls. I
>would buy a package of frozen bread dough and thaw. Roll out as thin as
>possible. Brown italian sausages, onions and chopped mushrooms. Drain well and
>spread over the bread dough, leaving edge free to allow for sealing. Moisten
>edges and roll into a jelly roll. Cut into indiviudal rolls and pinch ends
>together. Bake at 400 degrees until brown. Easy and delicious! But, just a
>fond memory.
This sounds good. In addition, since I think I am not being
quite so stringent about my fat management, I might try it
using turkey italian sausage and just a dab of olive oil to
brown them in. I have never used frozen bread dough, but would
be very tempted to just throw together a singly-risen batch of
"Ted's basic Italian" (yeast, salt, 1 1/3 cups water, about 4
cups flour, 2 tbsp olive oil) and use that.
--
Edward J. Kilsdonk Les Etats Unis sont le grand depot de le virus
Grad student, History democratique. Tout les espances des mers sont
Red...@Virginia.EDU insufficient contres ses influences pestiferees.
http://faraday.clas.virginia.edu/~ejk4e -- Baron de Montelzun, 1817
Keith Sheldon
mand...@bga.com (amanda toering) wrote:
>I don't often like to admit my proximity to Arkansas, but sometimes it can't
>be helped. My brother dated a girl who made something she called Toad in
>the Hole for our family for dinner. It consisted of a piece of bread with a
>hole in the center. An egg was fried in the hole. The whole thing (no pun,
>really) was a soggy, eggy mess--made worse by the fact that none of us likes
>eggs.
>As you can imagine, the relationship didn't last much longer.
>I've since heard this egg thing called other names. But my point was--what
>was my point? Oh yeah, go to Arkansas, order Toad in the Hole, and you
>won't be getting sausages.
>amanda
We call that Framed Eggs in our family.
Kimberly Ann Weeden
In article <casseres-030...@cassda.apple.com>,
David Casseres <cass...@apple.com> wrote:
>
>My mother's Pigs in a Blanket were breakfast sausages wrapped in pie crust
>and baked. Oh my god they were delicious. I haven't thought about them
>in years.
>
>--
"Pigs-in-a-blanket" were my family's Christmas-morning breakfast treat.
Mom made them as David described, but also added a few slices of apple.
Heavenly!
Kim
Spooky
We called them Bird's Nests. You can imagine my first reaction to the
name "Bird's Nest Cookies". oukk!
Spooky
Anne Smith
Edward James Kilsdonk wrote:
>
> In article <32303d25.1451667@news>,
> Mardi Wetmore <mar...@lowfatlife.com> wrote:
I used to make sausage rolls. I
> >fond memory.
You can also use the biscuits that come in tubes from the refrigerated
case. Roll each one thin and put a small piece of sausage or a whole
vienna sausage in the center. Add condiments, seasoning, spices as
you wish, fold and seal. Bake.
Anne S.
Mary f(pud)
Valerie Stark wrote:
>
> >In article <50hm7r$t...@netope.harvard.edu> port...@a1.tch.harvard.edu (Christine) writes:
> >
> >>Toad in the Hole: Pan fried bread with an egg in the middle (cut hole
> >>in buttered bread, toast one side fo the bread in frying pan, turn
> >>bread, drop an egg in the hole, cover pan and cook until egg is set)
>
> growing up... ok, where I *started* to grow up... hmmm....
>
We called it Bird in a nest. I never heard of Toad in the hole (the one with
sausage until joining rfc).
Ah, you didn't finish growing up :-)? Okay, I believe it. So, now that you
have Peter Pan, please, please, let Nancy have the Mountie you have been
hiding in your closet. Come on...Val...Val...hey, put down that bottle of
brown hair dye NOW!
:-)
--
Mary f. (grabbing the bathing cap and sprinting to hide in the corn field!)
_ _
( \ / )
|\ ) ) _,,,/ (,,_
/@ .-'`~ ~-. ;-;;,_
|,4- -,_. , ( `'-'
'-~~''(_/~~' `-'\_)
It's a widdle,widdle, widdle pud (Hey VAL,<whisper> 4th corn stalk in the 5th row, I
owe her one after that bath today! <whisper off> Purr, Purr, Purr!)
http://home.earthlink.net/~maryf
s f
Boy, am I glad we're more creative now! My mother tried feeding that stuff
to me a couple of times and I hated it.
On Sep 13, 1996 23:46:52 in article <Re: 'Toad in the Hole' can anyone
Valerie Stark
In article <323A54...@earthlink.net>,
Mary f(pud) <ma...@earthlink.net> wrote:
>Valerie Stark wrote:
>>
>> >In article <50hm7r$t...@netope.harvard.edu> port...@a1.tch.harvard.edu (Christine) writes:
>> >
>> >>in buttered bread, toast one side fo the bread in frying pan, turn
>> >>bread, drop an egg in the hole, cover pan and cook until egg is set)
>>
>> growing up... ok, where I *started* to grow up... hmmm....
>>
>
>have Peter Pan, please, please, let Nancy have the Mountie you have been
>hiding in your closet. Come on...Val...Val...hey, put down that bottle of
>brown hair dye NOW!
1) I only like all natural peanut butter, thanks.
2) Mounties in closets this close to San Francisco are rare.
3) Just helping you get erm, back to your roots, as it were.... ;-)
To get back to the original subject, when you turn over what I call Egg
in a Nest, try letting a slice of cheese melt on top while the second
side cooks...
Val, whose cholesterol is only 117, so there!
Julie James
l (hran...@netonecom.net) wrote:
: On 9/6/96 7:50AM, in message <32301022...@orph.org>, Mary Elizabeth
: <be...@orph.org> wrote:
: > Matthew Pius wrote:
: > >
: > > chi...@rmci.net writes:
: > >
: > > >In article <50hm7r$t...@netope.harvard.edu> port...@a1.tch.harvard.edu
: > (Christine) writes:
: > >
: > > >>Toad in the Hole: Pan fried bread with an egg in the middle (cut hole
: > > >>in buttered bread, toast one side fo the bread in frying pan, turn
: > > >>bread, drop an egg in the hole, cover pan and cook until egg is set)
: > >
: > > >This was "Rocky Mountain toast" in our household, when I was a lad ( several
: > > >decades ago).
: > >
: > > My father used to make something much like this, too, but he called it a
: > > 'bird's nest'. A friend of mine swears that her mother called this a
: > > 'One-eyed Egyptian Sandwich', but they're a bit odd anyway. :)
: > >
: > > -Matt
: >
: > I have an old cookbook from the late '50's that refers to this as
: > Egyptian Eggs, too.
: >
: > MEB
: --
: In England, toad in the hole is sausage or leftover steak baked in batter.
: It's even more delicious than brussels sprouts boiled a l'anglaise.
This is what I know as toad in the hole too... I grew up in NC and OH,
never been to England, but Mom would take link sausage and stand it up in
batter, bake it, and serve it with syrup. A variation was to drain a can
of fruit coctail or peaches and put it in the bottom of the baking dish,
pour the batter (bisquick most likely) over the fruit, then stick in the
sausage and bake the whole thing. YUM! Anyway, we also had the
egg-in-bread thing, but never called it anything specific.
julie