Recipe - Martha Stewarts Oatmeal Toffee Cookies

3 sl Bread
One half cup Milk
2 tablespoon Olive oil
1 lg Onion; chopped fine
1 Rib celery; chopped fine
2 Cloves garlic; minced
2 Carrots; peeled and grated
1 pound Ground beef
One half pound Ground pork
2 lg Eggs
One fourth Chopped parsley
2 tablespoon Dijon mustard
1 tablespoon Salt
3 sl Bacon; up to 4
One half tablespoon Ground pepper

She also puts in 1 LB. fingerling potatoes, 4 leeks, and then makes a sauce
of One half cup light brown sugar, 1 tbsp. yellow ground mustard, and 1 tsp..
tomato paste.

Heat the oven to 375. Cut the bread and soak in the milk, in a small bowl
for 5 minutes. In the meantime, heat the olive oil in a skillet and add the
onion, celery, and garlic. Cook them until soft and clear. Remove from heat
and cool.

Place carrots in a large mixing bowl. Add the milk and bread mix, ground
beef, ground pork, eggs, parsley, Dijon mustard, salt and pepper. Add the
onion mixture. Using your hands or a fork, mix it all.

Place this in a large ungreased baking dish or roasting pan. Place the
bacon slices on top of this.(One time I had bacon, the next time I did not)
Place the potatoes and leeks around the loaf. ( I did not do this, since I
did have those two items.) Season with salt and pepper.

In a small bowl, mix the brown sugar, ground mustard and 2 tbsp. of water.
Stir in the tomato paste. She used paste that comes in a tube, which would
be very handy and less waste. Brush this on the loaf.

Bake, and brush the glaze on every 15 minutes. Bake 1 One fourth hours. Let
stand
10 minutes before slicing.

Posted to KitMailbox Digest by "Kris Farley" Bashan@centuryinter.net on
Apr 30, 1998