I grew up on recipes like this, that my Mom would cut out of ladies magazines. Usually she’d be given a box of years of the magazines by another lady, usually from our church, who was hitting retirement and wanted to clean her house. Often having nothing else to do, I’d lay on the rug and read away. Sometimes the magazines were really old, like from the 1940’s and 50’s. Or semi-old from the late 60’s to early 70’s. Outside of a lot of cringy weight loss suggestions and how to wear makeup, there was always the cooking and how to keep your man happy.
The recipes were always the the most special, that food companies pushed. Kraft, General Mills and so many brands over the decades showing the homemaker how she could make new foods. In the pre internet world where this was their only chance to upsell to a target audience.
Not always horrid, but many times highly questionable.
This one though was pretty straight across, from the mid 1960’s. It of course did not forget the essential pimento stuffed green olive added as edible decor. That’s how you knew it was fancy! Reading all those magazines I believed if I was going to be a good housewife, I sure better keep those and jarred pimento strips on hand (not that Mom ever bought either, that was rich people food).
Having lots of diced ham around (I buy it precut at the restaurant supply store), I decided to try it out, though I made it in an 8″x8″ pan instead, as noted in the above recipe. I also left the sesame seeds off. Just a personal preference. And sorry, no olive. Haha. I found years later when I could afford the fancy stuff that huh, I didn’t really like green olives.
Sure, Bisquick is no health food. You can make your own version if it easily though (just double the recipe). It’s handy to have around, for when you need to make biscuits or a quick bread, to round out a dinner – or suddenly you have an extra guest or two show up. At the base of it all Bisquick is an ultimate prepper pantry staple.
The bread was good. Really tasty in fact when served warm. It’d pair well with soup or chowder.
Ham and Cheese Supper Bread
- 2 cups Bisquick or similar biscuit mix such as Jiffy
- 1 cup diced cooked ham
- 3 Tbsp dried onion
- 2/3 cup milk
- 2 large eggs
- 3 Tbsp oil (used avocado)
- ½ tsp yellow mustard or similar
- 8 ounces cheddar cheese, grated and divided in half
- 3 Tbsp unsalted butter, melted
Preheat oven to 400°. Lightly oil an 8″x8″ glass baking dish.
Toss the Bisquick, ham and onion in a mixing bowl, add in half of the cheese.
Whisk the milk, eggs, oil, and mustard together.
Stir into the Bisquick till just combined.
Sxrape into the prepared baking dish and smooth out.
Sprinkle the other half the cheese on top.
Drizzle the melted butter all over the top.
Bake for 35 minutes, check for doneness with a butter knife in the center.
Cool a bit before serving.
Chill if storing, a slice reheats at around 20 seconds in the microwave.