Recipes for July 29

Maple Meatloaf

2 eggs, slightly beaten

½ c. milk

¾ c. fine bread crumbs

1 lb. ham, ground

12 oz. ground pork

½ c. pure maple syrup

2 T. water

2 T. cider vinegar

½ tsp. dry mustard

¼ tsp. ground clove

In a large bowl, mix the eggs and milk. Stir in the bread crumbs. Add the meat and mix well. Lightly pat into a 10-by-5-inch loaf shape in an 11-by-7-by-1½-inch baking dish. In a bowl, mix the remaining ingredients. Pour half over the meat. Reserve the rest. Bake, uncovered, in a 350 degree oven for 1 hour or until the internal temperature is 160 degrees, basting frequently with the remaining sauce. Let stand 10 minutes. Skim fat from sauce and serve with meat loaf. Serves 6-8.

VERNA PORTER, DULUTH

Grandma’s Fluffy Ruffle

1 small pack lemon Jell-O

1 c. hot water

juice of one lemon

1 can cold evaporated milk

2/3 c. sugar

½ tsp. vanilla

graham cracker crumbs (about 6 crackers)

Dissolve the Jell-O in the hot water. Add the lemon juice. Put in the refrigerator until syrupy. Whip the evaporated milk. Add the sugar and vanilla. Add the Jell-O mixture. Spread the crumbs on the bottom of an oblong Pyrex dish. Pour the mixture into the dish and sprinkle with more graham cracker crumbs. Refrigerate.

JUNE ARNESON, SUPERIOR

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