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Trudy McNall

Trudy McNall

Monday, May 18, 2015

May 18 1956 Candied Ham Loaf, Three Egg Sponge Cake, Strawberry Marshmallow Filling

Candied Ham Loaf

2 pounds ground ham
1 pound ground beef
2 c. whole wheat bread crumbs
1 c. milk
2 eggs, slightly beaten
1 T. dry mustard
1/2 t. salt
1/2 c. brown sugar
1/2 t. ground cloves

Soak bread crumbs in milk. Add eggs. Combine ground ham, ground beef, mustard, salt and bread mixture. Mix well. Mix together brown sugar and cloves, spread in bottom of 5 x 9 inch loaf pan. Pack mixture in pan. Bake at 350 degrees for 1 1/2 hours. 10 to 12 servings.

Suggested Menu: Candidied Ham Loaf, parsley potatoes, mixed vegetables, pineapple cream cheese salad, Filled Sponge Cake.


Three Egg Sponge Cake
(Repeat with variation)

3 egg yolks
2/3 c. cold water
1 1/4 c. granulated sugar
1 1/2 c. cake flour
1 t. baking powder
1 t. vanilla
3 egg whites

Beat egg yolks and water together on high speed of electric mixer for 5 to 7 minutew. (Mixture will be very high in volume.) Add sugar a tablespoon at a time. Sift together flour and baking powder, reduce speed and fild in flour mixture just enough to blend. Beat egg whites until stiff. Fold in yolk mixture. Pour into ungreased 10" tube pan. Bake at 325 degrees about 1 hour. Invert until cold.


Strawberry Marshmallow Filling

1 t, unflavored gelatin
2 T. water
1 pint Genesee Country medium cream
1/2 c. sliced strawberries
6 narshmallows, quartered

Soften gelatin in cold water. Dissolve over hot water. Cool slightly, fold in slightly sweetened whipped cream. Set aside 1 1/2 c. of cream to frost outside. To 1/2 c. of cream add marshmallows and strawberries. Use to fill hollow in cake following directions below:

To Fill Cake: Slice top from cake about 3/4" down. Lift off top. Cut down into cake about 1' from outer edge and 1" from middle leaving a wall of cake about 1" thick and 1' base at bottom. Remove center with spoon. Spoon filling into cavity. Replace top. Frost top and sides with sweetened whipped cream. decorate with whole strawberries. May be held in refrigerator several hours before serving.  
To Freeze: Place in freezer until firm (about 1 hour).
Remove: package quickly, return to freezer and store 4 to 6 weeks.

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