Yield: 1 Loaf
|\N \N||-Sue Woodward|
|1 pounds||Ground cooked ham|
|1 pounds||Ground fresh pork|
|2 \N||Eggs; slightly beaten|
|1 cup||Cracker crumbs|
|1 cup||Canned pineapple chunks; drained|
|5 \N||Maraschino cherries|
|¾ cup||Brown sugar; firmly packed|
|2 teaspoons||Dry mustard|
|1 cup||Evaporated milk; divided use|
|2 tablespoons||Dry mustard|
|1 \N||Egg yolks; slightly beaten|
Combine ham, pork, beaten eggs, cracker crumbs, milk, salt, and pepper. In the bottom of an ungreased 10"x5"x3" baking pan, arrange pineapple chunks and maraschino cherries in a decorative design.
Combine brown sugar, dry mustard, and vinegar; spread half of this mixture over the fruit in the bottom of the pan. Firmly pack meat mixture over fruit. Spread top of loaf with remaining sugar mixture.
Bake at 375~ for 1⅒/2 hours. Serve hot or cold with mustard sauce.
Mustard Sauce - combine ¾ cup evaporated milk in double boiler. Add sugar. In a mixture of dry mustard, flour, and salt; mix ¼ cup evaporated milk. Add this to hot milk in double boiler. Cook and stir until thickened. Add a little of the hot mixture to egg yolk, stirring constantly. Add to double boiler. Cook and stir until thickened and smooth. Gradually stir in vinegar. Makes 1⅒/2 cups.
Source: Diane Tennant of Sarasota, FL (SRQ H/T, 8/3/95)