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Vegetables, Meats, Dairy, Eggs Burgers & l, Eat-lf mail, Kitpath 4 Servings

INGREDIENTS

Vegetable cooking spray
butter flavored
1/4 c Finely chopped onion
3 T Red and green bell peppers
finely chopped
8 oz Pork tenderloin, cut in 1"
pieces
4 oz Lean smoked ham, cut in 1"
pieces
1/4 t Chipotle pepper, optional
1/4 c Cracker meal
Fresh flat-leaf parsley
optional
1/4 c 1% low-fat milk
2 T Egg substitute, *see note
1/4 t Black pepper, be generous
3 T Prepared mustard, flavored
such as Orange Ginger
Mustard
2 t Fresh orange juice, to thin
the sauce
1 1/3 c Potatoes, mashed with
2/3 c Turnips
2 c Peas, and
1/4 c Sliced mushrooms
Mustard, additional
Cranberry sauce, optional

INSTRUCTIONS

Preheat oven to 350F. Spray a medium skillet and saute the onion and
bell peppers over medium-low heat. Cover and cook until vegetables  are
tender, stirring occasionally, about 10 minutes. Cool mixture
completely.  Place pork cubes in a food processor fitted with the metal
blade.  Coarsely chop; add the ham pieces, parsley, crushed crackers
and  peppers and process to chop and combine. Then add the egg and milk
and pulse to combine. Add more cracker meal if the mixture is too
tacky (it will be sticky.)  Transfer to a shallow baking pan. Shape it
into a loaf about 4" wide  and 2" high. Using a long knife, make
shallow crisscross (diamond)  pattern in top of loaf. Bake loaf about
10 minutes. Thin the mustard  with some orange juice; drizzle or spread
1/3 of the mustard over the  loaf; bake 15 minutes. Drizzle or brush
another 1/3 over loaf; bake  15 minutes. Drizzle remaining glaze over
loaf and bake until  thermometer inserted into center of loaf registers
165F (from 10 to  20 minutes). Transfer loaf to platter; let stand 5  
minutes. Serve.  Loaf only mc-PER SERVING: 166CAL, 5.0G fat (27.6%
cff).  MENU: Cook potato and turnip. Mashed together; season with salt,
pepper, optional butter-buds and a pinch each of cardamom and dried
thyme. Thaw the peas if using frozen. Spray a small skillet and saute
the peas and mushrooms with pepper and a little crushed fennel seed.
MC-PER SERVING: 245CAL, 5.3G fat (19.4% cff).  Notes: Recipe originated
in an article by Michael McLaughlin for Bon  Appetit 98-Feb. If you
like mustard, then this is the vehicle for it.  We called this a spice
loaf: it had more ham with a smokier flavor. A  slice of ham needs the
additional 'smoke' of a chipotle pepper (or  equivalent). *One small
egg may be substitute. The loaf could serve 6  adults with three
accompaniments. Coleslaw is the traditional choice.  Skip the potatoes
and peas: serve with a lentil stew with shredded  cabbage. -pat  Recipe
by: Michael McLaughlin (1998-Feb) Bon Appetit*  Posted to EAT-LF Digest
by KitPATh <phannema@wizard.ucr.edu> on Feb  13, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 647
Calories From Fat: 71
Total Fat: 7.9g
Cholesterol: 97.2mg
Sodium: 501.4mg
Potassium: 597.5mg
Carbohydrates: 115.6g
Fiber: 5.3g
Sugar: 83.7g
Protein: 29.3g


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