Every now and then, someone who sees the wall of cookbook-filled shelves in our kitchen asks if I’ve made something from each book. Sometimes it’s asked in a state of wonder. Sometimes it sounds more judgmental, like why do I have all of these if I don’t use them?
No, I haven’t cooked from each book. But I’m on a mission to change that.
I decided to start with the 2000 edition of The Route 66 Cookbook, which belonged to my late parents. The cookbook is as much travelogue as it is a compendium of recipes, covering Route 66 from Chicago to Santa Monica, Calif. It presents a slice of American history via the restaurants and diners along the road dubbed the Mother Road by John Steinbeck. The historic road even rated a 1960s TV show, Route 66, and the song (Get Your Kicks on) Route 66.*
This ham loaf is from Norma’s Diamond Cafe, which opened in Sapulpa, Okla., in 1950. A Google search shows that the cafe closed after owner Norma Hall died in 2000.
I crushed flavored croutons for the filler, used a red bell pepper and added dried dill. Taste your ham before adding salt. Add a teaspoon or so to the mixture if it isn’t salty.
I’m sorry I didn’t get to the book sooner; we liked this, especially the bites with the honey-ketchup topping.
Norma’s Ham Loaf
2/3 lb. smoked ham, ground in food processor
1 1/2 lbs. ground pork
1 cup dry bread crumbs or croutons (crushed)
Salt as needed
1/4 tsp. pepper
2 eggs, well beaten
1 cup milk
1/2 diced red or other bell pepper
1/4 to 1/2 cup diced onion
1 1/2 tsp. dried dill
Topping:
1/2 cup ketchup
1/2 cup honey
Preheat oven to 325 degrees.
Combine loaf ingredients in a large bowl and gently but thoroughly mix. Form into an oblong loaf in a sprayed 8.5-by-11-inch baking dish. Bake for 50 to 60 minutes, till set.
Combine topping ingredients and pour over hot ham loaf. I would recommend pouring half on the loaf, and saving the rest to drizzle over each serving.
Serves 8.
*The Route 66 song was a hit for Nat King Cole’s Trio in 1946. Covers were recorded by performers as diverse as Bing Crosby, The Rolling Stones, Depeche Mode and John Mayer.
Kim Foster says
Sounds intriguing! Sometimes, those older recipes can be quite fun!