We're headed back to Christmas of 1947 with this recipe - when the children and mama hate a nice meal of bake potatoes, ham loaf, a pineapple cheese salad (garnished with red hots!) and scalloped oysters. They ended the meal with jello, whipped cream, red cherries, and gold cake.
The recipe shared with me for ham loaf comes from my great-grandma Emmy (Mary Emily) Schwengel's aunt Jane. She writes on the recipe, "Note: Aunt Jane was one of my favorite aunts and was known for her good cooking! I've had this recipe for 50 years".
I've placed and * by the ingredients that I can find at my local Illinois famers market.
1 pound ham, ground
1/3 pound veal, ground
1/2 cup milk
1 cup bread crumbs
1 large stalk celery, finely minced
1 small onion, finely minced
Whole cloves, about four or five
Brown sugar, for garnish
1/4 cup pineapple juice
Pre-heat oven to 325 degrees.
Mix all ingredients together, thoroughly.
Mold into a loaf pan.
Using a silver knife handle, score the top of the loaf into 1" squares.
Insert whole cloves into center of each square.
Sprinkle with brown sugar.
Just before placing into the oven, pour over 1/4 cup pineapple juice.
Bake for 1 1/2 hours.
Serving size: Serves about 6-8 people.