| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Meats |
1 |
Loaf |
INGREDIENTS
|
|
-Sue Woodward |
| 1 |
lb |
Ground cooked ham |
| 1 |
lb |
Ground fresh pork |
| 2 |
|
Eggs; slightly beaten |
| 1 |
c |
Cracker crumbs |
| 1 |
c |
Milk |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 |
c |
Canned pineapple chunks; drained |
| 5 |
|
Maraschino cherries |
| 3/4 |
c |
Brown sugar; firmly packed |
| 2 |
ts |
Dry mustard |
| 1/4 |
c |
Vinegar |
| 1 |
c |
Evaporated milk; divided use |
| 1/4 |
c |
Sugar |
| 2 |
tb |
Dry mustard |
| 1 |
tb |
Flour |
| 1/4 |
ts |
Salt |
| 1 |
|
Egg yolks; slightly beaten |
INSTRUCTIONS
LOAF
MUSTARD SAUCE
Combine ham, pork, beaten eggs, cracker crumbs, milk, salt, and pepper. In
the bottom of an ungreased 10"x5"x3" baking pan, arrange pineapple chunks
and maraschino cherries in a decorative design. Combine brown sugar, dry
mustard, and vinegar; spread half of this mixture over the fruit in the
bottom of the pan. Firmly pack meat mixture over fruit. Spread top of loaf
with remaining sugar mixture. Bake at 375~ for 1.1/2 hours. Serve hot or
cold with mustard sauce.
Mustard Sauce - combine 3/4 cup evaporated milk in double boiler. Add
sugar. In a mixture of dry mustard, flour, and salt; mix 1/4 cup
evaporated milk. Add this to hot milk in double boiler. Cook and stir until
thickened. Add a little of the hot mixture to egg yolk, stirring
constantly. Add to double boiler. Cook and stir until thickened and
smooth. Gradually stir in vinegar. Makes 1.1/2 cups.
Source: Diane Tennant of Sarasota, FL (SRQ H/T, 8/3/95)
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Apr 23, 1998
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