| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | French | Meat | 6 | Servings |
INGREDIENTS
| 3/4 | lb | Ground cured ham |
| 3/4 | lb | Ground fresh pork |
| 1 | Egg; beaten | |
| 1/4 | c | Milk |
| 1/2 | c | Bread crumbs |
| 1/4 | cn | Tomato soup (or more) |
| 1/4 | ts | Paprika |
| 1/4 | ts | Salt |
| 1 | tb | Minced onion |
| 1/4 | cn | Tomato soup |
| 1/4 | c | French mustard |
| 1/4 | c | Vinegar |
| 1/4 | c | Sugar |
| 1/4 | c | Oil |
| 2 | Egg yolks |
INSTRUCTIONS
SAUCE Combine loaf ingredients except onion; shape into a loaf & place in a pan with some water & the minced onion. Bake at 350 for 1-1/2 hours. Sauce: Combine ingredients & cook until thick. Pour over ham loaf. LILLIAN FRANKS BLYTHEVILLE, AR From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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