#3924 - Crescent Cubans

(by Shirley McNevich)

French's yellow mustard OR spicy mustard
2 - 8 roll cans Pillsbury crescent rolls
3/4lb. ground pork
1 large onion (sliced and rings separated)
8 slices deli ham
8 slices Swiss OR provolone cheese

Place 1/4 of the sliced onions into a microwave safe bowl--spray them with Pam. Repeat until all onions are in the bowl, finishing by spray the top of the onions with Pam. Microwave on high for 2 minutes, then stir and return to microwave. Continue microwaving the onions in 30 second increments until they are soft, then set aside. Grease a cookie sheet with Pam. Open one can of crescent roll dough, separate the dough and place the dough triangles on the cookie sheet (not touching each other). Spread mustard over the top of each dough. Spread the ground pork over the mustard. Place the ham and cheese over the pork (folding as necessary). Spread the softened onions over the cheese. Open the second can of crescent dough and top each sandwich with a second dough (make sure the doughs are orientated the same direction). Use the tines of a fork to press the two doughs together on each sandwich so you end up with a sealed sandwich. Bake at 400 degrees 15-20 minutes or until golden brown and pork is done. Optional: brush a little butter over the top dough on each sandwich before baking.

#3901 - Pork Sloppy Joes

(by Shirley McNevich)

2lbs. lean ground pork
1 tsp. salt
1/2 tsp. fresh ground black pepper
2 TBSP canola oil
1 cup chopped onions
1/2 cup chopped green bell peppers
1 minced garlic clove
1 cup Heinz ketchup
1/4 cup water
1 1/2 TBSP Worcestershire sauce
1 1/2 TBSP Domino's dark brown sugar (packed)

In a skillet over medium heat add the canola oil, chopped onions, chopped green bell peppers and minced garlic--cook/stir just until onions start to get tender. Add the ground pork, salt and pepper--cook/stir until meat is browned. Add the ketchup, water, Worcestershire sauce and brown sugar--cook/stir until mixed. Turn heat back to simmer--simmer the mixture for 20 minutes (stirring occasionally) or until thickened. Serve on good quality rolls.

#2953 - Easy Ham Loaf

(by Shirley McNevich)

2 lbs. fresh ground ham
1 lb. fresh ground pork
3/4 cup to 1 cup Domino's dark brown sugar (packed)

In a bowl add ground ham, ground pork and brown sugar--mix well using your hands. Form the mixture into three small ham loafs. For each ham loaf, spray a bread loaf pan with Pam, place one ham loaf in the center and add 1/2 cup water. Repeat with each ham loaf you want to cook (or freeze the extra ones for later). Place the loaf pans in the oven and bake at 375 degrees for 45 minutes. Remove from oven, turn the ham loafs over, return to oven and bake 15 minutes longer or until heated through and browned.

#2510 - Basted Ham Loaf

(by Shirley McNevich)

2 lbs. ground ham
1 lb. fresh ground pork
2 eggs
1 cup milk
1 cup crushed saltine crackers
1/4 to 1/2 cup chopped parsley
Basting Sauce: 1/4 cup Domino's dark brown sugar; 1/3 cup cider vinegar; 1/3 cup water; 2 tsp. French's yellow mustard

In a bowl add eggs--beat. Add milk--beat. Add ham, pork, crushed crackers and chopped parsley--mix with your hands. Form the mixture into two loafs. In a separate bowl add brown sugar, cider vinegar, water and mustard--stir well to mix. Place ham loafs into two greased loaf pans. Spread half of the basting mixture over each ham loaf. Bake at 350 degrees for 1 hour (basting with the hot basting sauce in the loaf pans every 20 minutes) or until heated through.

#1449 - Tomato Soup Ham Balls

(by Shirley McNevich)

1lb. ground chuck
2lb. ground pork
2.5 lbs. ground ham
3 eggs
3 cups cracker crumbs
2 cups milk
Sauce: 2 - 10.75oz. cans Campbell's tomato soup (do NOT add water); 2 tsp. dried mustard; 3/4 cup cider vinegar; 2 1/2 cups Domino's dark brown sugar (packed)

In a large bowl add ground chuck, pork and ham--mix with your hands until blended. In a bowl add eggs--beat with a whisk, then add them to the meat mixture. Add cracker crumbs and milk to the meat mixture--mix with your hands until well blended. Shape the entire mixture into quarter-sized or 50 cent piece-sized balls. Spray a 9 x 13 glass baking dish with Pam. Place the ham balls into a single layer in the bottom of the greased dish. In a separate bowl add tomato soup, dried mustard, cider vinegar and brown sugar--stir with a spoon until well mixed. Pour the tomato soup mixture over the top of the ham balls. Bake uncovered at 350 degrees for 1 hour.

#1124 - Glazed Ham Loaf

(by Bernice Merrill - friend)

1lb. ground ham
1lb. ground pork
2 beaten eggs
1 cup milk
1 cup cracker crumbs (more if needed)
Glaze: 1/4 cup cider vinegar; 3/4 cup pineapple juice; 1 tsp. French's mustard; 1 cup Domino's dark brown sugar

In a large bowl add ground ham and ground pork--mix with your hands. Add the eggs, milk, and cracker crumbs--mix with your hands until well mixed. Form the mixture into two loaves. Glaze: in a bowl add vinegar, pineapple juice, mustard and brown sugar--stir with a spoon until smooth. Place ham loaves into a greased casserole dish. Pour the glaze over the tops of the ham loaves. Bake at 350 degrees for 60-90 minutes. Every 20 minutes while baking, use a spoon to get syrup from the bottom of the casserole and drizzle it on the two ham loaves. When you think they are ready, slice through one loaf to see if the inside is hot.

#1061 - Veal Pork Loaf

(by Shirley McNevich)

2 lbs. ground fresh veal
1 lb. ground fresh pork
3 eggs
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
1/2 cup chopped parsley
1/2 can Campbell's cream of mushroom soup
1/2 cup to 1 cup breadcrumbs (enough to shape it into a loaf)

In a bowl add veal and pork--mix with your hands. Beat eggs slightly in a bowl--add to veal mixture. Add salt, pepper, chopped onion, and chopped parsley to the veal mixture--mix with your hands. Add 1/2 can of mushroom soup and breadcrumbs--mix with your hands. Add as many breadcrumbs as you need and re-work until it's stiff enough to make a loaf. Cut mixture in half and use your hands form two loaves from the veal mixture. Place each loaf into a separate greased loaf pan--add 1/4 cup to 1/2 cup water to each loaf pan. Bake at 350 degrees for 45 minutes to 1 hour (or until browned). Slice to serve--serve with mushrooms, tomato sauce, ketchup--whatever you like.

#1047 - Glazed Ham Balls

(by Shirley McNevich)

3/4 lb. ground cured ham
1/4 lb. fresh ground pork
2 eggs
1/4 tsp. pepper
1/2 tsp. paprika
1/2 tsp. Worcestershire sauce
1 tsp. French's yellow mustard
1/2 cup Heinz ketchup
1/2 cup (or more) breadcrumbs or cracker crumbs
canola oil (for frying)
cracker crumbs (for coating)
Topping: 1 1/2 cups Domino's dark brown sugar; 1 tsp. French's yellow mustard; 1/4 cup cider vinegar; 1/2 cup pineapple juice; 1 TBSP Worcestershire sauce

In a bowl add eggs--beat with a fork. In a separate bowl add ham, pork, beaten eggs, pepper, paprika, 1/2 tsp. Worcestershire sauce, 1 tsp. mustard, ketchup, and bread crumbs--mix with your hands thoroughly. Mixture should have enough consistency to form (and hold) into a ball shape--if it doesn't, add more bread crumbs and remix--set aside. In a separate bowl add cracker crumbs--set aside. Scoop ham mixture a bit at a time into your hands and form into meatball-sized balls. As you finish forming each ball, roll them in the cracker crumbs--place each on wax paper. In a skillet over medium heat add a little canola oil. Place a few ham balls at a time into the skillet and brown them all sides. Remove browned ham balls and place them in a greased 9 x 13 cake pan. In a bowl add brown sugar, 1 tsp. mustard, cider vinegar, pineapple juice, and 1 TBSP Worcestershire sauce--stir until mixed. Pour the brown sugar mixture on top of each ham ball. Bake at 350 degrees for 1 hour.

#683 - Spaghetti and Meatballs

(by Shirley McNevich)

Meatballs: 1/2 lb. ground beef, 1/2 lb. ground pork, 1/2 lb. ground veal, 3 slices of Italian bread (soaked in milk and then squeezed dry), 1/2 of a medium onion (chopped), 2 TBSP minced parsley, 1 tsp. garlic powder, 1/2 cup grated Romano cheese, 2 eggs, vegetable oil.

Spaghetti/sauce: 1/3 cup olive oil, 3 garlic clove halves, 1/2 of a medium onion (chopped), 2 - 28oz. cans crushed plum tomatoes, 2 basil leaves, 1/2 tsp. oregano, salt and pepper (to your taste), 1/4 cup water, 1 lb. Barilla spaghetti.

In a bowl add ground beef, ground pork, ground veal, chopped onion, parsley, garlic powder, eggs, and Romano cheese. Break the milk-soaked Italian break into bite sized pieces and add to the mixture. Use your hands to knead (but not squeeze) all of the ingredients. Once mixed, shape into your favorite size of meatballs. In a saucepan (must be large enough to hold all meatballs in a single layer) add 1/4" of vegetable oil. Add the meatballs in a single layer to the saucepan and gently turn each so they are coated with vegetable oil. Place the saucepan in a preheated 450 degree oven. As they brown on top, use tongs to gently turned them until browned on all sides. Once browned, turn heat back just enough to keep the meatballs warm.

Heat the olive oil in a large pot over medium heat--add garlic cloves and chopped onions--cook until the garlic and onions are see-through. Add the crushed tomatoes, basil leaves, oregano, water, salt and pepper--stir and bring to a boil, then turn heat back to simmer and simmer for 45 minutes, stirring occasionally. While the sauce is simmering, in a large pot add 1 TBSP salt and fill with water--bring water to a boil and cook the spaghetti to your taste (al dente, etc.). Drain the spaghetti. Remove the bay leaves and garlic cloves from the sauce. Use a spaghetti serving utensil to place spaghetti on each plate, add sauce to the top. Place a few meatballs on top of the sauce before serving. Serve with Parmesan cheese as a side.

#69 - Ham Loaf

(by Lois [Pennypacker] Minnich - friend)

2 pounds ground ham
1 pound ground fresh pork
2 eggs
1 cup cracker crumbs
1/2 cup milk
1 tsp. salt
1/2 tsp. pepper
1/2 cup fresh parsley or parsley flakes

In a large bowl, beat the two eggs. Add ham, pork, milk, salt, pepper, parsley, and cracker crumbs. Mix everything thoroughly by hand. Split mixture in half and form two loaves. Put loaves in baking pan or dish (sprayed with Pam). You will be basting the hamloafs with the following mixture: 1 cup packed brown sugar, 1/2 cup vinnegar, 1/2 cup water, 1/2 tsp. French's mustard--mix ingredients and pour half of mixture on each loaf after loaves are in baking pan/dish. Baste every half hour while baking loaves at 350 degrees for 90 minutes.

#31 - Homemade Polish Pigeons

(by Millie Barilla)

Makes approx. 23 pigeons.

1 pound ground beef
1 pound ground pork
1 pound ground veal
1 medium onion
1/2 cup chopped fresh parsley
1 cup Minute white rice (RAW--do not cook)
1 large head cabbage
1 tsp. salt
1 tsp. pepper
1 quart tomatoes (either stewed or home canned)
2 cans Campbell's tomato soup
2 eggs
3 TBSP Worcestershire sauce

Mix by hand - beef, pork, veal, salt, and pepper. Add two eggs slightly beaten and mix by hand. Add parsley, chopped onion, Worcestershire sauce, and rice (uncooked). Use hands and mix everything thoroughly. Set aside.

Remove as much of cabbage core as you can and remove first two layers of cabbage head (do not throw away). In a large pot, place cabbage head in and cover with water. Add 1 tsp. salt. Boil the cabbage until you can get the leaves off and they are pliable (not too soggy). Trim the stem part of the leaves off (keep after removing) so cabbage bends easier.

In a large second pot, place trimmed cabbage stems in the bottom of the pot as well as the first two layers of cabbage that you removed earlier. Put 2-3 TBSP of meat filling mixture onto each cooked cabbage leaf and tuck in the corners. Secure it like a napkin by rolling it. Place them in the pot with the extra cabbage.

In a bowl, stir the tomatoes and tomato soup until thoroughly mixed. Pour this mixture into the pot with the rolled pigeons and cabbage. Put a lid on the pot and put in oven. Bake for 2 hours at 375 degrees until cabbage is done (test with a fork).

Extra pigeons can be frozen.