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Hal Linden's Eggnog & Mustard Cheese Loaf

About the Recipe

Before we had kids, my wife Frannie and I were on tour with a musical, though I can’t remember the show. It was around Christmas time and so many people in the touring company had no family or nowhere to go for a holiday meal. We decided to invite everyone up to our rooms, the idea being to feed the whole cast. The cooking facilities were spare, so Frannie came up with this mustard-cheese loaf and it was a huge success. Later, when we had our children, we started making it for them and it has now become a family tradition on various holidays when we’re together. As for the added eggnog recipe, this is a Christmas story!


Mustard-Cheese Loaf

  • 1 Loaf of unsliced Bakery white bread

  • 1/2 lb (8 slices) swiss cheese

  • 1/2 lb (8 slices) American cheese

  • 1 cup softened butter

  • 2/3 cup minced onions

  • 6 tbl prepared mustard

  • 2 tbl poppy seeds

  • 4 tsp lemon juice

  • 2-3 strips of bacon

Christmas Eggnog (serves 6-8)

  • 6 egg yolks

  • 3/4 cup granulated sugar

  • 1 1/2 cups good whiskey

  • 3/4 cup rum

  • 1 quart milk

  • 1 pint heavy cream

  • Grated nutmeg


Mustard-Cheese Loaf

  1. Make 8 diagonal equal cuts in bread almost to the bottom.

  2. Mix butter, onions, mustard, poppy seeds, and lemon juice.

  3. Spread a few tbsps of the mixture into slices.

  4. Reserve the rest.

  5. Place 1 slice of each cheese in each cut.

  6. Press bread together.

  7. Place in a shallow, greased, baking pan or cookie sheet.

  8. Spread the rest of the mix on top and sides.

  9. Place 2 or 3 strips of bacon on top.

  10. Bake in a 350-degree oven for 20 minutes till the bacon is done or all is slightly brown.

Christmas Eggnog

  1. Beat 6 egg yolks until light.  

  2. Combine 3/4 cup of granulated sugar and 1 1/2 cups of good whiskey. 

  3. Gradually add to the beaten eggs, beating well and vigorously to prevent curdling.

  4. Add 3/4 cup rum and continue beating until well blended, creamy, and smooth.

  5. Cover the mixture with a thick cloth, and let mellow and ripen for 3 hours in the refrigerator. This will cook the egg yolks.

  6. Combine 1 quart of milk and 1 pint of heavy cream, stiffly whipped, and slowly add to the mixture, beating vigorously all the while.

  7. Sprinkle with grated nutmeg to taste, and let stand in the refrigerator to chill for an hour or so.

  8. Use the egg whites for other mixtures or desserts.

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