—Lancaster Farming, Friday, April 12, 1957
8
Farm Wife and Family
The traditional food for Easfer
is ham although in the past few
years turkeys have become a fa
vorite at this time of year, too.
When we make a ham for our
Easter dinner we usually bake it,
but ham, ground, and then made
into a loaf can be every bit as
glamorous and delicious as a
whole baked ham. The following
Ham Loaf is very simple to make '
and will be sure to win you many 1
compliments. The recipe comes 1
from Mrs. Maurice G. Herr, Ref- i
ton. Leftovers will not be any
problem here as it is every bit as
delicious sliced down cold.
HAM LOAF
Mrs. Maurice G. Herr, Refton
Three pouhds ground salt pork
Three pounds ground fresh
pork
One cup corn flakes
One cup milk
Two eggs
Mix all together and shape into
loaf Do not add salt as the cured
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pork will give it enough season
ing. Bake at 350 degrees (Note.
It is a good idea to bake this loaf
on the rack in your broiler pan.
Thejuices will run down into the
lower part of the pan and will
prevent your ham loaf from be
coming too greasy.) •
fi '
In the next recipe we combine
ham and veal to make a tasty
loaf. Garnished with bake peach
halves this ham loaf is ( truly a
company dish.
PEACH GLAZED HAM AND
VEAL LOAF
One pound ground ham
One and one-half pounds
ground veal
One cup dry milk solids
One egg, well beaten
One cup water
One-half teaspoon salt
One-eighth teaspoon pepper
One teaspoon dry mustard
One cup fine dry bread crumbs
Whole cloves
f
L. H. BRUBAKER
350 STRASBURG PIKE
A GLAZED HAM, baked to tender goodness, is tradi
tional for Easter. But if your family is small or if you are
tired of ham, try one of the tasty ham-loaf recipes
offered by readers this week.
One No. 2 1 k can peach halves
One-half cup brown sugar
Two tablespoons vinegar
Combine ground meat and dry
milk solids, and mix well. Add
egg, water, seasonings and bread
crumbs. Blend. Shape into a Joaf
and place in a shallow ungreased
baking pan. Insert whole cloves
in a diagonal* pattern on the loaf.
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Bake in a 350 degree- oven for
one hour and 30 minutes. Mean
while drain peaches Mix peach
syrup, brown sugar and vinegar
in saucepan. Simmer 5 minutes.
Baste meat loaf every 20 minutes
with the syrup. Fifteen minutes
before the baking time is up, add
the peach halves to the baking
dish. Remove from oven, let
stand a few minutes before slic
ing. Garnish with the baked
peach halves. Serves 6 generous-
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"Serving Lancaster from Center Squaie since 1889"
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Member Federal Deposit Insurance Corporation
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A_ ♦ t
If your family likes a lot of
spice flavor in their foods, you
might try this Spicy Ham Loaf.
This recipe calls 'for the ham to
be cooked before it is used
SPICY HAM LOAF
Three cuns ground or finely
chopped cooked ham
One-half cup fine bread crumbs
One-fourth cup finely chopped
onion _
Two tablespoons finely chopped
green pepper
One-half teaspoon dry mustard
One-eighth teaspoon allspice
One-eighth teaspoon ground
cloves
Two eggs, slightly beaten ,
One-half cup milk
Combine ham, bread crumbs,
(Continued on page 9)
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