Family Recipes Main Dishes

Main Dishes

 

Aunt Eleanor's Ham Loaf

Preheat oven to 400 degrees

In a large bowl mix together the following:

3 pounds meat mixture
2 eggs
1 cup milk
1 cup cracker crumbs
1 tablespoon worchestershire sauce


Place into baking dish and shape into a loaf.  

In a small bowl, mix together

1/2 cup vinegar
1/2 cup water
1 cup packed brown sugar
1 tablespoon prepared mustard

Pour over loaf and bake for one and a half hours.


Margaretha's Sauerbraten

pinch salt
handful of brown sugar
tomatoes
vinegar
spices
pork
Put in spring house for some time - hang over low fire with celery and onions and cook all day

Adjusted for present day by Audrey Hoppes Riley to:

1 teaspoon salt
1- 1/2 tablespoons packed brown sugar
1/2 cup homemade chili sauce - Heinz will work
3/4 cup white vinegar
1 teaspoon seasoned salt

Pour over  2 lb. of salt pork and put in ice box for 24 hours.  Place in baking dish and top with celery and 2 chopped onions.  Cover and place in warming oven for 6 hours - remove cover and bake an additional hour.    Serve with kraut salad.

Current adjustment  - oven setting 250 degrees.


Feedbag Ribs

3 pounds of country style spare ribs
2 - 12 ounce cans of beer
Rub (spices)
1 bottle of your favorite barbque sauce

Place ribs in an air tight container, cover with beer, cover and marinate overnight in refridgerator.   Remove and rinse.  Rub with spices, working the rub deep into the meat;  cover with foil and bake at 300 degrees for 4 hours.  Remove from oven and cool to warm.  Light grill - cover cooked ribs with your favorite barbeque sauce and grill over low flame till well heated.  Remove and serve immediately.

For the rub, I use every spice and seasoning I have in the cupboard or you can buy rubs already made -  when in a bind, Mrs. Dash will even work..  Some times I make it into a paste rub by adding 1 part Wright's Liquid Smoke to 4 parts water. 

Serve with tomato - cucumber salad and potato skins - you'll think you're at TGIF. 

Contributed by Denise Kern

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