| |
Food, Faith and Groundhogs and a Recipe for Glazed Groundhog Loaf
We want your recipes
Send your favorite recipes for a family or for large groups to Andrew Kang Bartlett so we can post them here!
Scott Hutcheson is a community and economic development strategist and an award-wining food writer. He and his family are members of First Presbyterian Church in Lebanon, Indiana. [Read his blog post "Food, Faith and Groundhogs" on the Hunger Program's Food and Faith Blog]
Glazed Groundhog Loaf (for 50)
Loaves
6 pounds ground ham (your butcher can grind this for you)
6 pounds ground pork
1 quart milk
12 eggs, beaten
1 pound bread crumbs
1 tablespoon garlic powder
1 teaspoon black pepper
Salt and pepper to taste
Glaze
1-1/2 pound brown sugar
1-1/2 tablespoons dry mustard
1 cup cider vinegar
Preheat the oven to 350 degrees. The easiest way to mix this is with an industrial mixer. If that is not available, a big bowl and clean hands (and arms) is your best bet. Combine the pork, ham, egg, milk, breadcrumbs, garlic powder, and pepper until it is all incorporated together. Do not over mix. Divide the mixture into four equal parts and form loaves. Place the loaves into a 12 x 20 x 4 baking pan that has been coated with nonstick cooking spray. Place in the 350-degree oven and bake for 1-1/2 to 3 hours. During the last 30 minutes of baking, remove from the oven, cover with glaze and return to the oven for the last 30 minutes. To prepare the glaze, combine the brown sugar, mustard and vinegar. This recipe serves 50 with 5-ounce servings. |
|
