35

MEATS, MAIN DISHES &

SOUPS
Scrambled Ham and Eggs
[BREAKFAST CASSEROLE]

Dorothy Ritchie Blanchard

6 eggs, beaten 1 tsp. salt

6 slices bread, cut in cubes 1 1 tsp. dry mustard 2
lb. sausage or ham c. mllk
[if sausage, brown and drain] 1/2 c. grated cheese

Arrange bread cubes in a 9x13 inch pan. Cover with ham or sausage. Mix
together the eggs, milk, salt, and dry mustard. Pour over bread and ham, then
top with cheese. Refrigerate overnight. Bake at 3500 for 45 minutes.

Mom's Kraut and Wieners

Eva Accola

No.2 1/2 can sauerkraut wieners

11/2 c. sugar [or more]

Open a No. 21;2 can of sauerkraut and pour it into a saucepan.

Add 11/2 cups (or more) of sugar. Cook slowly over low heat for 1 hour, or
until the sauerkraut becomes amber colored. Slice the wieners into thin slices
and stir into the sauerkraut. Bake in 3500 oven for 30 to 45 minutes.
"When I was a junior in high school, I came home from school and told Mom
we had the most horrible thing for dinner. She asked what it was. I said that I
didn't know what it was; it was really sour and the rest ofthe kids called it kraut. She
said, 'My dear, you will find that is the way the rest of the world eats their kraut.' I
learned fast." - Eva

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36

Omelet
Carolyn Korbel

4eggs green onions, chives, green

4 egg whites pepper, celery, mushrooms, and
2T. water pimiento, as desired salt and
2 oz. turkey ham [Louis Rich] pepper, to taste
2 slices Lite Line cheese

Mix as usual.

Quiche
Dorothy Blanchard

I deep-dish pie crust, unbaked lib. 5 eggs, beaten

Polish sausage pepper
2 c. spinach or broccoli 1/2 garlic salt
- 3/4 lb. cheese

Arrange sausage and drained, cooked spinach in pie crust. Add cheese, then the
beaten eggs and seasonings. Bake at 3500 for 45 minutes.

Sweet and Sour Ham Balls

Dorothy Blanchard

1/2 lb. fresh lean ground pork 1/2 I egg

lb. cured ham, ground 3/4 c. milk
I c. bread crumbs 1/4 tsp. salt
onion, as desired 1/ 4 tsp. ground pepper

Combine above ingredients; form into balls and bake 40 minutes at 3500• Pour
off fat and liquid. Add sauce and bake another 30 minutes.
SAUCE:
3/4 c. brown sugar 3 T. vinegar
3 T. dry mustard

Boil ingredients together 3 minutes; pour over ham balls.

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37

Baked Ham
Eva Accola

7 to 9 lb. boneless ham

Leave all the clear wrapping on the ham, just as you buy it from the store. I
use Maple River or Wilsons.
Place ham in a 9x13 inch pan; cover with foil, pressing around edge of pan to seal
the foil on securely. Place in oven and bake at 325° for 3 to 4 hours. When done,
remove foil and covering from ham. Pour off the liquid and serve
immediately or cool and slice for sandwiches.

Tasty Beef Stick

5 lb. hamburger 2 2 T. black pepper
T. curing salt 2 level tsp. garlic salt IT.
[Morton's Tender Quick] 2 hickory smoke salt
T. mustard seed [Durkee's preferred]

Mix all together and refrigerate 24 hours. Knead mixture 5 minutes and repeat
precedure for next 3 days, keeping covered and refrigerated. On the 4th day,
knead 5 minutes and form mixture into small sticks, using 2 tablespoons of
mixture for each; roll between palms of your hands until they are the size of a
cigar. Arrange sticks on broiler rack. Place in preheated oven and bake at 225°
for 3 hours. Turn rolls every 30 minutes. Store in refrigerator or freezer. Serve
as a snack.

Homemade Polish Sausage

Eva Accola

II/2Ib. lean pork, ground 6 - 7 I/2 tsp. allspice I/3

cloves garlic, squeezed [more or c. water
less, to taste] 11/2 T. Liquid Smoke
IT. black pepper paprika
1 tsp. salt

Mix together and shape into small rolls. Put in tightly sealed plastic bags and
simmer in water 1 hour. Cool, slice and serve.

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