Publication Details: Random House, 2006
Published in 2006, though sadly already out of print, The Green Eggs and Ham Cookbook is a truly fun and zany look at cooking through a Dr. Seuss inspired lens. Meant to appeal to Seuss fans young and old alike, it is full of illustrations of Dr. Seuss characters and photos of over-the-top food offerings.
It is also full of really great recipes, over 40 of them, with terrific ideas to jazz up breakfast, lunch, snacks, dessert (of course!) and mains. The recipes are specifically designed with ideas and components that kids should be able to participate in the making of.
Today we are sharing two recipes, one for Hoop-Soup-Snoop Group Potato Soup and one, needless to say, for Green Eggs and Ham! The text and recipes are exactly as originally presented.
Hoop-Soup-Snoop Group Potato Soup
Soup is good for spooning and sipping, and this creamy potato soup is worth jumping through a few hoops for, especially with its toppings of croutons, cheese, and bacon - and more, if you want.
Ingredients:
1 pound potatoes, peeled and cut into several pieces
1/4 cup chopped onion
6 cups water
2 teaspoons salt
2 cups whole milk
1/2 teaspoon freshly ground black pepper
1/2 cup grated cheddar cheese
4 slices crisply cooked bacon, crumbled
1 cup croutons
1/2 cup minced green onion (optional)
Directions:
1. In a large saucepan, combine the potatoes, onion and water and 1 teaspoon of salt. Bring to a boil over high heat. Cover, reduce the heat to medium, and cook until the potatoes are tender, about 20 minutes.
2. Drain the potatoes and return them to the hot saucepan. Mash them with a potato masher.
3. Stir the milk into the mashed potatoes and return to medium heat, stirring, until the soup is well blended and hot, about 5 minutes. Taste and add slat and pepper as desired.
4. Put the cheese, bacon, and croutons, and, if you want, the green onion in spate bowls to accompany the soup
Makes 4 servings
Green Eggs and Ham
If you, like Sam-I-am, also like green ages and ham, you will like these green guacamole eggs and green glazed ham-just try them. You can make the guacamole as mild or as spicy as you like. (If you don't want to cook a whole ham, try making a tablespoon or two of the glaze for a slice of ham.) You can also eat them here or there. You can heat them anywhere.
Ingredients for Ham:
1 Fully cooked and smoked ham, about 8-10 pounds
1 cup apple or mint apple jelly
3 medium tomatillos, husked and minced
1 cup minced cilantro leaves or 1/2 cup minced cilantro leaves and 1/2 cup minced parsley leaves
Ingredients for eggs:
4 ripe avocados
juice of 2-3 limes
1 teaspoon salt
2 tablespoons white onion, minced (optional)
2 Serrano chilies, seeded and minced (optional)
4 ounces butter or 3 tablespoons extra-virgin olive oil or other light cooking oil, such as canola or sunflower
12 pasteurized eggs (pasteurization is necessary for safety when yolks aren't fully cooked)
Directions for Ham:
1. Heat the ham as directed by the package instructions. Let cool to almost room temperature, about 20 minutes.
2. Mix the apple jelly and the minced tomatillos together to make a glaze. Spread the ham all over with the glaze, except on the cut side.
3 Using your hands, gently pat the cilantro, and parsley, into the glaze until it is solid green.
Directions for Eggs:
1. Cut the avocados in half and remove the pits. With a spoon, scoop the flesh out into a bowl. Mash it with a fork, then add the lime juice and salt and, if you want, the onions and chilies. Mix again.
2. In a large frying pan, melt the butter or heat the oil over medium heat. When hot, crack the eggs into the pan.
3. Cover the pan and cook until the yolk has a pale white film over it and is slightly to very firm.
4. With a spatula, gently slide the eggs onto plates or a serving platter.
5. Spoon the guacamole over each yolk, covering it. Serve immediately.
Makes 12 servings.
Editors Note: If you cannot find pasteurized eggs, simply cook the eggs fully and then top. This loses some of the effect, but ensures safety.
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