| CORDONBLEU | Meat stuffed with ham and cheese, then fried |
| AUGRATIN | Sprinkled with breadcrumbs, sometimes cheese, then cooked is called what? (2,6) |
| NABOB | Big cheese, so to speak |
| PIMENTO | ___ cheese (so-called caviar of the South) |
| MEANEST | Most unpleasant meat stuffed with neeps, oddly (7) |
| LOVECONQUERSALL | Amused text about meat stuffed with chestnuts, we hear - see above (4,8,3) |
| CALZONE | Fold-over pizza, typically stuffed with ham and cheese (7) |
| EDAM | Having no starters, fed with ham and cheese |
| PARMA | City in N. Italy associated with ham and cheese (5) |
| MONSIEUR | Croque ____, a hot sandwich made with ham and cheese (8) |
| FAGGOT | Ball of meat bound with herbs and bread, then fried (6) |
| FRENCHTOAST | Bread dipped in egg and milk, and then fried |
| EGGROLL | Chinese-American dish consisting of egg dough filled with pork, onions and bamboo shoots then fried (3,4) |
| MILANESE | Dipped in egg and bread crumbs, then fried |
| MONTECRISTO | Fried ham-and-cheese sandwich served dusted with powdered sugar (2 wds.) |
| OMELETTE | Dish of eggs beaten then fried (8) |
| PIEROGI | Dumplings, boiled then fried |
| BREADED | Coated in crumbs, then fried (7) |
| BACKGAMMON | Returned with ham and game (10) |
| EGGSBENEDICT | Breakfast dish with ham and hollandaise sauce (4,8) |
