Well, the last recipes I put up, Snappin Turtles, I thought to be pretty neat for the kids, although the nutritional benefits probably were nil, as they were all swallowed up by the fat content! They aren’t for people with heart problems, for sure.
My point in bringing them back up is simple…the accompanying video, which Deb says was risqué. If I offended anyone, I’m sorry, but I thought it just too funny an opportunity to pass up…the “Snappin Turtle (Congressman) Weiner Burger.”
If the man didn’t want me making jokes about it, well…he should have kept it in his britches…
Well, that’s the end of that.
Now, let’s git on with a couple recipes for you guys today.
This is an economical dish that will stretch your meat serving and supply filler too.
- 2 pounds ham, ground
- 1 cup milk
- 2 cups dry bread crumbs
- 2 eggs
- 1 cup chopped celery
- ½ teaspoon salt
- 1 tablespoon parsley
- ½ teaspoon paprika
- 2 tablespoons minced onion
Mix all ingredients and press into a loaf or baking pan. Bake 1-1/4 hours on 375. Spread on topping (recipe below), and bake 20 minutes longer.
- ¾ cup brown sugar
- ¼ teaspoon dry mustard
- 2 tablespoons vinegar
- ½ teaspoon cinnamon
- 1 cup crushed pineapple
Wellington Sausage Roll
This next recipe comes from a couple who are good friends of my Mom and Dad, well, actually the whole family. They are Jack and Kathy Wellington, and they are two fine people. Jack likes to talk better than I do, if you feel that not at all possible, honestly it is true.
We’ve not tried this, and thinking back on that now, I’d like to ask Mrs. Wellington a question. How come??
Anyway, this is the “Wellington Sausage Roll.”
The Wellington Sausage Roll:
1 pound ground sausage
6 to 8 cooking apples, sliced very thin
Pat sausage into a rectangle. Place apples on top and roll up jelly roll style. Bake in pan on rack at 350 for 40 minutes.
Now, how simple was that? Enjoy!