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This entrée is a family favorite I inherited when I married a Mennonite from Pennsylvania where it is very popular. We usually pair with scalloped potatoes. You can form into one or two loaves. Great later for sandwiches. Local interest: Oregon law does not permit butchers to mix raw and cooked or smoked meats together in their machines which are enormous and not so easily adapted to small requests. I found the best independent (as opposed to large chain) meat markets will do this for me with advance notice. Recipe Ingredients Loaf: • 2 lbs. smoked ham • 1 lb. fresh pork • 2 c fine cracker crumbs or dry bread crumbs (I prefer cracker) • 2 c milk • 2 eggs lightly beaten Sauce: • 1/2 c sugar • 1/4 c vinegar • 1/2 c water • 1 t dry mustard Directions Loaf: Have smoked ham and fresh pork ground together. Combine with all remaining ingredients and shape into a loaf. Cover with sauce. Sauce: Combine all ingredients for sauce in a saucepan and bring to a boil. Use to baste the loaf gradually until all has been used. Then dip from around pan until done. Bake loaf in uncovered roaster at 350 degrees for 1 1/2 hours. Let rest a few minutes. Slice to serve. Servings: 8 - 1 0 servings Notes: Made with The Recipe Box. http://www.therecipeboxapp.com/
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