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MEATS, MAIN DISHES &

SOUPS

Scrambled Ham and Eggs

[BREAKFAST CASSEROLE]

Dorothy Ritchie Blanchard

6 eggs, beaten1 tsp. salt6 slices bread, cut in cubes 11 tsp. dry mustard 2lb. sausage or hamc. 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, thentop with cheese. Refrigerate overnight. Bake at 350

for 45 minutes.

Mom's Kraut and Wieners

Eva Accola

No. 2-1/2 can sauerkrautwieners

1 1/2 c. sugar [or more]

Open a No.

2- 1/2

can of sauerkraut and pour it into a saucepan.

Add 1

/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 slicesand stir into the sauerkraut. Bake in 350

oven for 30 to 45 minutes."When I was a junior in high school, I came home from school and told Momwe had the most horrible thing for dinner. She asked what it was. I said that Ididn't know what it was; it was really sour and the rest of the kids called it kraut. Shesaid, 'My dear, you will find that is the way the rest of the world eats their kraut.' Ilearned fast." - Eva

Omelet

Carolyn Korbel4eggs4 egg whites2T. water 2 oz. turkey ham [Louis Rich]Mix as usual.green onions, chives, green pepper, celery, mushrooms, and pimiento, as desired salt and pepper, to taste2 slices Lite Line cheese

Quiche

Dorothy BlanchardI deep-dish pie crust, unbaked lib.5 eggs, beatenPolish sausagepepper

2 c. spinach or broccoli 1/2garlic salt- 3/4 lb. cheeseArrange sausage and drained, cooked spinach in pie crust. Add cheese, then the beaten eggs and seasonings. Bake at 350

for 45 minutes.

Sweet and Sour Ham Balls

Dorothy Blanchard1/2 lb. fresh lean ground pork 1/2I egglb. cured ham, ground3/4 c. milk I c. bread crumbs1/4 tsp. saltonion, as desired1/ 4 tsp. ground pepper

Combine above ingredients; form into balls and bake 40 minutes at 350

•

Pour off fat and liquid. Add sauce and bake another 30 minutes.SAUCE:3/4 c. brown sugar3 T. vinegar 3 T. dry mustardBoil ingredients together 3 minutes; pour over ham balls.

Baked Ham

Eva Accola7 to 9 lb. boneless hamLeave all the clear wrapping on the ham, just as you buy it from the store. Iuse Maple River or Wilson’s.Place ham in a 9x13 inch pan; cover with foil, pressing around edge of pan to sealthe 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 22 T. black pepper T. curing salt2 level tsp. garlic salt IT.[Morton's Tender Quick] 2hickory smoke saltT. mustard seed[Durkee's preferred]Mix all together and refrigerate 24 hours. Knead mixture 5 minutes and repeat procedure 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 acigar. 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. Serveas a snack.

Homemade Polish Sausage

Eva AccolaII/2Ib. lean pork, ground 6 - 7cloves garlic, squeezed [more or less, to taste]IT. black pepper 1 tsp. salt