Norwegian Meat Pie, Cottage Coleslaw, Party Ham Loaf, Broccoli au Gratin, Minted Walnutsby Kendall

Norwegian Meat Pie

4 eggs
½ c. milk
1 ½ c. bread cubes
¾ lb. ground beef
1 ½ tsp. Worcestershire sauce
½ tsp. lemon juice
1 Tbsp. chopped onion
1 tsp. salt
¼ lb. sliced bacon (about 5 strips)
¼ lb. sharp cheese
½ c. chopped celery
2 c. milk
½ tsp. salt
½ tsp. celery salt
½ tsp. garlic salt

Beat 1 egg with milk; add bread cubes; let stand about 5 minutes. Add beef, Worcestershire sauce, lemon juice, onion and salt; mix well.

Line bottom and sides of 9” or 10” pie pan with mixture.

Fry bacon until crisp; crumble, and sprinkle over meat in pan.

Shred or cube cheese; sprinkle cheese and celery over top.

Beat remaining 3 eggs slightly; add milk and seasonings. Pour gently into meat shell.

Bake in hot oven (400 degrees) for 15 minutes. Reduce heat to moderate (350 degrees) and bake 30 minutes, or until custard tests done. Makes 6 servings.

Cottage Coleslaw

A salad men like; it’s a good-for-you, tasty dish.

½ c. cottage cheese
½ c. mayonnaise or salad dressing
3 Tbsp. vinegar or lemon juice
1 ½ tsp. onion juice
¾ tsp. salt
½ tsp. pepper
1 tsp. caraway seed (optional)
6 c. finely shredded cabbage
2 c. diced cored apples
½ c. chopped green pepper (optional)

Combine cottage cheese and mayonnaise. Add vinegar, onion juice, seasonings and caraway seed.

Combine dressing with cabbage, apples, and green pepper.

Place in large bowl lined with cabbage leaves. Garnish with cottage cheese and green pepper. Chill thoroughly. Makes 8 to 10 servings.

Minted Walnuts

1 c. sugar
½ c. water
¼ c. light corn syrup
1/8 tsp. salt
6 marshmallows, cut up
3 drops oil of peppermint
2 ½ c. walnut halves

Combine sugar, water, syrup, and salt in saucepan. Bring to a boil; cook until mixture reaches 230 degrees, or just before the soft ball stage. Add marshmallows, stir to melt.

Add oil of peppermint, then walnuts. Stir until mixture starts to lose its glossiness and hardens slightly.

Quickly turn out on plain paper; separate into individual pieces. Cool. Makes 28 to 36 pieces.

Broccoli au Gratin

2 (10 oz.) pkgs. frozen cut broccoli
2 (10 ½ oz.) cans condensed cream of chicken soup
½ c. buttered toasted bread crumbs
½ c. grated sharp cheese

Cook broccoli as directed on package; drain. Bring soup to boil; add broccoli.

Place in casserole. Sprinkle with crumbs and cheese. Serve hot. Makes 6 servings.

Party Ham Loaf

5 c. ground cooked ham
2/3 c. minced onion
1 c. rolled oats
½ tsp. Pepper
1 tsp. Worcestershire sauce
¼ tsp. ground cloves
2 eggs, slightly beaten
1/3 c. milk
¼ c. currant jelly
1 Tbsp. prepared horseradish

Combine ham, onion, oats, seasonings, eggs and milk; mix thoroughly. Shape like a ham in shallow baking pan; score top in diamond designs.

Bake in moderate oven (375 degrees) for 45 minutes. Remove; brush top with melted jelly and horseradish mixed. Trim with pineapple and maraschino cherries if desired. Makes 8 servings.