Recipe - Venison Loaf With Noodles

VENISON LOAF
1 One half pound VENISON, ground
Three fourths cup MILK
1 pack LIPTON'S ONION SOUP MIX
1 EGG, lightly beaten
1 One half cup BREAD CRUMBS (soft)
One fourth cup CATSUP
1 tablespoon BROWN SUGAR
1 tablespoon PREPARED MUSTARD
(Coleman's)
4 sl JACK CHEESE

POPPY SEED NOODLES
One half pound EGG NOODLES (3 cups),
uncooked
2 tablespoon BUTTER
One half cup HALFANDHALF
One half cup JACK CHEESE, grated
1 teaspoon POPPY SEEDS

VENISON LOAF: Lightly oil a 9inch ring mold. Combine milk, onion soup
mix, egg and bread crumbs. Let stand until mixture is mushy. Combine
mixture with ground venison. Shape into mold and turn out onto baking pan.
(You can do this with any meatloaf: very pretty and easy to slice).

Combine the catsup, brown sugar and prepared mustard. Brush mixture onto
loaf. Bake in a preheated 400degree oven for 40 minutes, brushing with
catsup mixture once more during baking.

Remove loaf from oven and arrange Jack cheese slices over loaf. Bake about
5 minutes longer until cheese melts. Slide onto serving plate. Fill center
with Poppy Seed Noodles. POPPY SEED NOODLES: Cook the noodles according to
directions on the package, or until tender. Drain well. Toss with butter,
halfandhalf and Jack cheese. Sprinkle on the poppy seeds and toss well to
mix.