I returned from my folks’ place laden down with a huge bagful of leftovers – oh goodie! My dad hates leftovers, but I love ’em!
Usually I would make some Roland Young Rissoles with all the leftover turkey and ham and pigs in blankets, but this year, I changed it up, and made a Hollywood Ham Loaf. DIVINE!
Weird colour, but I love this recipe. I also love the fact that when I emailed Rhonda Fleming to tell her so, she sent me a message back wishing me luck with my Silver Screen Suppers project and a current favourite recipe. The lovely Rhonda Fleming’s Cowboy Caviar – oooh yum!
She also sent me this great photograph of her with a horsie…
I’m going to make Roland Young Rissoles for our New Year’s Eve dinner tonight and I made Mr R laugh the other day by saying: “On Saturday night I’ll be round like a rissole.” It’s a classic, one of Gaby’s great sayings.
So in case you have any ham knocking around the place, here’s Rhonda’s recipe. I used half ham, half turkey and the ground pork. The resulting brick of meat is soooooooooooooo good! I had one slice and the rest is nestling in the frozen archives for another time. MMmmmmmm – leftover heaven.
As with many recipes from the 1940s, the cooking instructions are vague: “Bake in moderate oven”. I did some googling and baked mine at 190 degrees C in a non-fan oven for 1 hour. It was GOOD.
Rhonda Fleming’s Hollywood Ham Loaf
2/3 lb cured ham (ground/minced)
1 and 1/3 lb fresh pork (ground/minced)
1 cup fine breadcrumbs
1/4 teaspoon pepper
2 eggs (beaten)
1 cup milk
1/3 cup brown sugar
1 tablespoon dry mustard
1/2 cup vinegar
Combine meat, crumbs, pepper, eggs and milk. Mix and form into loaf. Place in baking pan. Mix sugar, mustard and vinegar and pour over meat. Bake in moderate oven.