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Auntie Millie's Ham Loaf

One of my Favorite Recipes

1 Lb. Ground Pork
1 Lb. Chopped Ham
2/3 Cup dry Bread Crumbs
1/2 Cup Onions , Chopped
1/2 Cup Milk
1 Egg
1 Teaspoon Pepper
1 Teaspoon Garlic Salt

Mix meats together well add bread crumbs, onions and
rest of above mix well.

GLAZE
1/2 Cup Brown Sugar
1 Teaspoon dry Mustard
2 Tablespoon Water
2 Tablespoon of White Vinegar

Bake in a 350 degree oven for 45 minutes covered.
Uncover & bake an additional 30 minutes Basting with
the glaze.  Serve with extra glaze on the side.
 

Barbecued Chicken

1 (3 to 3 1/2 lbs.) Frying chicken, cut up, skinned if desired

Barbecue Sauce
3/4 cup Ketchup
1/4 cup water
2 Tablespoons Worcestershire sauce
2 to 3 teaspoon chili powder
1 teaspoon paprika

Heat grill.  Place chicken pieces in large saucepan.  Add
salt & enough water to cover.  Bring to a boil; reduce heat.
Cover; simmer 10 minutes.  Remove from heat;
drain.  In small bowl, combine all sauce ingredients.

When ready to Barbecue, place chicken on gas grill over
medium heat or on charcoal grill 4 to 6 inches from medium
coals; brush with barbecue sauce. Cook 15 to 20 minutes or until
chicken is fork tender and juices run clear, turning once and brushing
frequently with sauce. Heat any remaining sauce to a boil &
serve with chicken.
 
 

 Grilled Chicken with Fruit

3/4 cup frozen Orange juice, thawed
1/4 cup light pancake and waffle syrup
3 Tablespoon fresh basil or 1 teaspoon dried basil, crushed
3/4 teaspoon garlic salt
8 skinless Chicken breast halves (approx. 1 1/2 lbs. total)
4 Medium zucchini and or yellow squash, cut lengthwise into quarters
2 Medium red or green peppers, seeded and quartered
1 Large pineapple, peeled, cored and cut into 8 slices
2 Florida Oranges, cut into 1/2 inch thick slices

For Sauce, in a bowl stir together hawed juice, syrup,
basil and garlic salt.  Rinse chicken; pat dry with
 paper towels.  Brush sauce
generously over chicken, squash, and peppers.

Place chicken and vegetables on the rack of an
uncovered grill directly over medium coals. Grill
for 6 minutes.  Brush with sauce; turn and brush again.
Add pineapple and orange slices; brush with sauce. Grill for
6 to 9 minutes or until chicken is tender and no longer pink,
turning pineapple and oranges once.
Makes 8
 

Honey Barbecued Chicken

3 lb. Broiling Chicken (quartered)
salt
pepper
1/2 cup soy sauce
1/2 cup catsup
1 Tablespoon prepared mustard
1/3 Cup honey
1/3 Cup dry white wine
2 pinches ground ginger

Salt & pepper chicken on all sides.  Mix remaining
ingredients in oblong dish.  Add chicken pieces; turn to
coat well.  Let stand at room temperature for 2 hours
or refrigerate overnight, turning occasionally.  Reserve
marinade.  Place on grill on LOW and close lid.  Brush
with remaining marinade during cooking.  Allow 50-60
minutes or until crusty and tender.
 

Hot Barbecue Ribs

1/2 cup dark molasses
1/2 cup lemon juice
1/2 cup prepared mustard
1/4 cup worcestershire sauce
2 teaspoon hot pepper sauce
1 teaspoon salt
2 lb.. Pork Ribs
Mix ingredients in a pan & simmer 10 minutes.
Baste during cooking.
Make foil pan out of a double square of 18" foil.
Preheat grill.  Sear rib by placing them directly on cooking grid
and closing lib for 5 minutes on each side. Disregard flare-ups.
Turn grill to low .  Place ribs in foil pan spoon sauce over ribs
and cook 30 minutes.  Turn ribs and coat second side with remaining
sauce. Done after 20 minutes.
 

Lemon Chicken

This Recipe is for you T :)
Excellent Flavor

4 Chicken Legs, skinned
1/4 cup lemon juice
1 teaspoon olive oil
4 teaspoon snipped fresh thyme or 1 teaspoon dried
2 cloves of garlic ( I think I put extra in)
1 teaspoon grated lemon peel
1/4 teaspoon black pepper
1 onion, sliced
 

Coat a 2 qt. shallow baking dish with non-stick spray.
Place chicken in dish.  Pour lemon juice over chicken. Drizzle with oil.
Combine thyme, garlic, lemon peel and pepper and
sprinkle over chicken.  Cover dish with foil.
Bake at 400 degrees for 20 minutes.  Uncover and scatter
onions over chicken.  Bake until chicken is cooked through,
20 to 25 minutes.
 Serve with Herb oven French Fries listed under veggies~
 
 

Hungarian Stuffed Cabbage

3 lbs ground chuck may mix pork or veal if you wish
to makeup 3 lbs.
2 cups long grained rice uncooked
2 eggs
1 Large head of Cabbage blanched so the leaves
are easily removable.
2 - 1lb. bags of sauerkraut drained
3 tsp. caraway seeds
6 stalks & all of fresh Dill (Fresh is a must in this recipe)
2 -4 tablespoon of Rouge (see below)

Mix ground meat with eggs and rice.  Starting at the wide end
fill cabbage leaves and roll leaving room to tuck both ends in to
secure it. Continue rolling up cabbage until completed setting them aside.
In a large 6 qt stock pot place 2 sprigs of dill cover with sauerkraut place
rolled cabbage on top to form a single layer . Repeat layer until all the
stuffed cabbage is placed in pan ending with sauerkraut.
Fill pan with water enough to cover contents.  Cook over high until
it boils, Reduce heat and simmer for 3-4 hours.  During the last hour
add Rouge.

Rouge is made by adding flour to bacon grease and browning it.
This is used as a thickening agent.
 
 
 
 
 

MORE to come in upcoming months ....

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