owl), place 1 cup of Old Fashioned Oats. Pour the milk into
Simmer raisins for 20 minutes.
Remove raisins from juice and let cool.
You will need 1/2 cup of juice from raisins.
Cream together margarine, eggs, sugar and vanilla, then add raisin juice.
Sift flour, baking powder, salt, soda and spices together. Slowly mix dry ingredients into creamed mixture. When thoroughly mixed add old fashioned oats, nuts and raisins last.
Bake at 400\u00b0 on top rack for 10 minutes.
br>Cool and decorate with Old Fashioned Frosting.
Frosting: Cream softened
Cream oil, sugar and cocoa.
Add eggs.
Add flour mixture alternately with buttermilk.
Add soda and salt. Add vanilla to hot water and fold water into cake. Bake in 9 x 13-inch pan at 350 degrees for about 40 minutes or until done.
Icing For Old-Fashioned Chocolate Cake: Bring margarine, cocoa and whole milk to boil.
Remove from heat and add powdered sugar and vanilla.
Mix until smooth and of spreading consistency.
This is my favorite chocolate cake.
Add eggs, milk and bread crumbs to purchased ham loaf. Mix all together and brown. Remove loaf and add brown sugar, water, vinegar and mustard. Boil for 5 minutes. Put loaf in a casserole dish and pour syrup over the top. Bake as you would a meat loaf.
Cook ham in water 2 to 3 hours or until meat is tender.
Remove meat from bone and cut into bite-size pieces.
Add celery, onions and carrots to broth; simmer until vegetables are tender.
Add ham, beans and pepper.
Bring to a boil, reduce heat and simmer 30 minutes.
Notes: Use the large size can of beans in this recipe. You can also use ham flavered soup base 2 teaspoons should do. Enjoy.
br>Stir in potato, onion, ham, evaporated milk, and pepper.
Preheat oven to 300\u00b0. Take all the above ingredients and mix together very well. Form into the shape of a small football. Put into a 10 x 6-inch baking dish or pan. Then spread on top the following mixture: 1 teaspoon mustard and 1/2 cup brown sugar. Bake 1 1/2 to 2 hours.
>Method 1: Place ham in large roasting pan
greased 9' x 5\" loaf pans. Cover and let rise
Place beans in water in a large pot; bring to a boil.
Remove from heat.
Cover and let stand for 1 hour.
Add ham bone, onion, celery, carrots and all spices.
Simmer for 2 hours or until beans are tender.
Remove ham bone and cut meat; return to soup.
Remove bay leaf.
Garnish with hard-cooked egg yolk slices.
Serves 10 to 12.
Heat oven to 350\u00b0.
Soak bread in milk until saturated.
Place remaining ingredients in a mixing bowl.
Break the bread up into bits; add with milk to mixing bowl.
Thoroughly combine all ingredients; shape into an oval loaf.
Place in a lightly greased loaf pan or in the center of an ovenproof pan.
Bake for 1 hour, pouring off the fat as it accumulates in the pan.
Let cool for at least 10 minutes before slicing.
Cook ham in water 2 to 3 hours or until meat is tender. Remove meat from bones and cut into bite-size pieces.
Add celery and carrots to broth; simmer until vegetables are tender.
Add ham, beans and pepper.
Bring to a boil, reduce heat and simmer 30 minutes.
Serves 30 to 35.
Remove all fat and grind together the pork shoulder and ham. Mix eggs, cracker crumbs and milk with ground meat.
Mold into loaf and put in baking dish.
Pour over loaf the tomato soup.
Bake 2 hours at 300\u00b0.
orm the mixture into a loaf about 6 inches long and
Mix thoroughly the ham, pork, pepper, cracker crumbs, eggs, pineapple juice and onion.
Arrange 2 slices of pineapple along each side of a greased Pyrex loaf pan.
Put ham mixture into loaf pan, pressing against the pineapple slices to hold them in place. Cut remaining pineapple slices into fifths and place on top of ham loaf.
Bake at 350\u00b0 for 1 1/4 hours.
nd onion.
Add ground ham.
Mix well.
Pat
ogether.
Form mixture into loaf and place in well oiled
Combine eggs, milk, onion, mustard, cayenne and bread crumbs. Add ham, mixing well.
Melt butter in a 9 x 5 x 3-inch loaf pan. Sprinkle sugar over butter.
Arrange pineapple on top of sugar. Press ham mixture into pan.
Bake in moderately hot oven at 375\u00b0 for 45 minutes. Turn ham loaf out, upside down, on hot platter. Makes 6 servings.
The night before cooking, combine the milk and bread crumbs. Combine with the pork, ham and eggs; refrigerate overnight.
When ready to cook, combine the brown sugar, mustard, vinegar and water.
Separate the ham loaf into 2 loaves and pour the liquid over it.
Bake, uncovered, in a 350\u00b0 oven for 2 hours, basting the ham loaf well with the liquid about every 1/2 hour until done.