Dave Farrington, Midwest City, shared a similar recipe using the same peanut butter mixture to be patted into a 9-by-12-inch pan. Then the melted chocolate mixture was spread over the peanut butter mixture and chilled before cutting into 1-inch squares.
Sylvia's recipe gave me an idea for a Mother's Day column. It would be fun to have a column made up of readers' favorites of their mother's recipes.
DEAR MELBA: One of your readers said you needed to know where to find Crescent Market Meat Loaf Mix. We have it in our store, Bill Kamp's Meat Market, at 7310 N Western Ave. And, you asked if we'd share our Ham Loaf recipe. We're happy to share.
LEONA KAMP'S HAM LOAF
2 pounds Bill Kamp's ham loaf mix
3/4 cup milk
Pepper, to taste
2 cups Wheaties cereal
1 tablespoon dry mustard
1/3 cup brown sugar, packed
2 tablespoons vinegar
Preheat oven to 350 degrees. In large mixing bowl, combine ham loaf mix, milk, egg and pepper. Do not crush cereal before measuring. Add to meat mixture but do not add salt. Mix with hands. Form into loaf and place in 9 1/2-by 5 1/2-inch loaf pan (or two 6-by-4-inch pans).
Make holes in top of loaf. In small dish, mix mustard and brown sugar. Stir in vinegar to make a sauce. Sauce can be added to top of loaf and the holes pinched together, or it can be spooned over top and sides as loaf bakes.
Place aluminum foil loosely over top and bake 20 minutes. Remove foil and continue baking about 40 minutes.
The ham loaf can be mixed the day before serving, kept refrigerated, and baked the following morning. Return to room temperature before baking. It can also be baked and then frozen.
BILL KAMP, Oklahoma City
Jane Martin, Oklahoma City, also shared.
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