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.
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