This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Haslet
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- #30051
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
8 ounces stale white bread, cubed
milk or water for soaking
2 pounds lean pork, coarsely minced
1 medium onion, peeled and chopped
1 teaspoon fresh chopped sage
salt and black pepper
directions
Soak the bread in sufficient milk or water to cover and, when soft, squeeze out the excess moisture. Set the oven to 375 degrees F.
Mix together the bread, pork, onion, sage and seasoning. Put through a fine mincer. Lightly grease a 2 1/4 to 3 lb. loaf tin. Put the mixture into the tin and press down firmly and evenly.
Bake for 1 1/4 to 2 hours, covering the top with kitchen foil if it browns too quickly. Allow to cool slightly in the tin, then turn out and allow to cool completely.
Serve cold, sliced, with salad and boiled potatoes.
added by
melorama
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
February 14, 2014
Iliked it and so did my family will be making it again and thanks for the recipe