Try These Recipes Quick Cooking Tips
Freeze lemon rinds after squeezing out juice, for grating in recipes... ditto oranges; use the grated rind for carrots and sauces a l'orange.
 
Joan has been compiling recipes for many years and "Old Reliable" is the fruit of her labour. A "Table of Contents" follows which will no doubt start your stomach grumbling!
Below are Joan's fond family favourites from her cookbook
Meats

Jean's Ham Loaf

Total cooking time: see below
1 1/2 LB GROUND HAM
1 1/2 LB GROUND PORK
1 LB STEWING VEAL,GROUND
1 CUP BREAD CRUMBS
2 EGGS
1 CUP MILK

MIX WELL WITH YOUR HANDS, ADD A GOOD SHAKE OF PEPPER (NO SALT) AND SHAPE IT INTO A LOAF. PUT IN PAN WITH A 2 INCH RIM. BASTE WITH THE FOLLOWING SAUCE:

1/4 CUP VINEGAR
2 TSP. DRY MUSTARD
3/4 CUP BROWN SUGAR
1/4 CUP WATER

BAKE IN A 325F OVEN FOR 1 1/2 HOURS. I COVER THE TOP WITH CRUSHED PINEAPPLE. YOU CAN USE PINEAPPLE JUICE INSTEAD OF VINEGAR. THIS IS THE AMOUNT TO SERVE 100 PEOPLE (FOR YOUR 25TH ANNIVERSARY).

8 LB GROUND HAM
4 LB GROUND VEAL
4 LB GROUND FRESH PORK
12 EGGS
  1. Combine with 1-2 TBS. dry mustard, 2 qt. soft bread crumbs, 2 qts milk.
  2. Make sauce with 3 cups brown sugar, 1 TBS. dry mustard, 1/2 cup pineapple juice or 1/4 cup vinegar, 1/4 cup water.
  3. Cover the loaves with crushed pineapple and bake in slow 325F oven for 2 hours.
by Annie Scott Turnbull
McGuigan Pepin Real Estate
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