Merv Griffin's Ham Loaf with Mustard Sauce
For the mustard sauce:
1/2 cup canned tomato soup
1/2 cup prepared mustard
1/2 cup vinegar
3 beaten egg yolks
1/3 cup sugar
1/2 cup corn oil (or melted butter)
1 tsp. salt
Pepper to taste
1. Combine ingredients in top of a double boiler. Blend well using whisk. Insert in lower part of double boiler filled with water. Cook until thick. Stir often to prevent sticking.
Serve hot or cold, spooning sauce over ham loaf, baked ham or other meat dishes.
For the ham loaf:
1 1/2 lbs. ham
1 1/2 lbs. lean fresh pork
3 eggs, beaten
1 1/2 cups bread crumbs
2 tsps. grated fresh onion
Freshly ground pepper to taste
1 1/2 cups milk
1/2 can tomato soup
1. Grind ham and pork together. Add remaining ingredients except the tomato soup; mix well. Form into loaf in aluminum foil. Insert baking dish in larger baking dish partially filled with water.
2. Bake in preheated 350 degrees F. oven for 45 minutes. Pour off grease which has collected. Cover loaf with undiluted tomato soup. Bake 45 minutes longer. Slice to serve. Serve alone or with mustard sauce. Serves 8.
Merv Griffin's Onion Pie
One 9-inch pie pastry (uncooked)
1 tsp. caraway seeds
1 1/2 cups chopped yellow onions
2 tbsps. butter (or margarine)
12 strips lean bacon, cooked and crumbled
2 eggs, beaten
2 1/2 tsps. flour
1/2 cup milk
1 1/2 cups commercial sour cream
Salt and freshly ground pepper to taste
1. Prepare pie crust, add caraway seeds during mixing. Roll out pastry on lightly floured board. Line a 9-inch pie plate with crust. Prick crust. Partially bake in preheated 425 degrees F. oven for 7 minutes; cool.
2. Saute onions until golden in butter (or margarine). To prepare custard filling: beat eggs, slowly add flour, blending well. Add milk, sour cream and salt and pepper to taste. Mix.
3. Put bacon bits and sauteed onion in bottom of partially baked pie crust. Cover by pouring in custard. Bake in preheated 425 degrees F. oven about 20 minutes; reduce oven temperature to 325 degrees F. and bake an additional 20 minutes (or until a silver knife inserted in the center comes out clean).
4. Slice to serve hot, or serve at room temperature for first course or supper dish with a crisp green salad. Serves 4.
Thoughts: Merv's onion pie is a cheeseless, slightly tart version of Quiche Lorraine. Coarsely grated Swiss (or Gruyere) cheese can be added and flavored with nutmeg (or mace).
Merv Griffin's Peach Chutney
One 1-lb. 13-oz. can sliced cling peaches
One lemon, cut in thin slices
1/2 cup minced green pepper
1/2 cup light brown sugar (packed)
1 cup white raisins
3/4 cup cider vinegar
2 tbsps. onion flakes
3 tbsps. chopped candied ginger
1/8 tsp. ground clove
1/8 tsp. grated nutmeg
1/16 tsp. cayenne pepper
1/2 tsp. salt
1/4 tsp. pepper
1. Drain peaches, reserve 1/2 cup syrup. Break into bite-size pieces with fork; put into a saucepan with lemon, green pepper, brown sugar, raisins, vinegar, onion flakes, ginger, clove, nutmeg, cayenne pepper, salt and pepper. Mix well.
2. Simmer over low heat until thickened, stirring often to prevent chutney from burning (about 1 1/2 hours). Add reserved syrup if necessary. Pour into sterilized glass jars; seal tightly. Makes 2 pints.
Thoughts: Merv's chutney makes an excellent accompaniment to baked ham or roast turkey.
(Recipe is from 1970. I think today's recommendation is processing in a boiling water canner.)
Merv Griffin's Stuffed Squash
12 ounces cornbread stuffing mix
Juice and zest of 1 lemon
1 can (20 ounces) pineapple chunks in juice
1 1/2 cups dried apricots, slivered
1 cup chopped onion
1 cup walnuts, pecans, or macadamia nuts, coarsely chopped
1/2 cup flaked coconut (reserve 2 tablespoons for toasting)
1/2 cup melted butter
4 small acorn, golden nugget, or sweet dumpling squash, halved and seeded
In a large bowl, toss together stuffing, lemon juice with zest, pineapple with juice, dried apricots, onions, nuts, coconut and butter. Stuff squash with mixture. Bake squash halves for one hour in a preheated 325 degrees F. oven. Garnish with the 2 tablespoons of toasted coconut. Serves 8.