By Kevin Williams
Anyone remember this gem from Intercourse, Pennsylvania? SIGH, why is it that all the restaurants that I used to like there have closed? Stoltzfus is no more. And the Family Cupboard which I ate my way through like the family cupboard is also no more. But the food legacy lives on and I wanted to share a recipe with you.
It was actually passed along to me by a reader years ago but I never posted it. The reader said: "I have enjoyed this twice at Stoltzfus’ in Intercourse, PA. The first time I ate there I asked for the recipe telling them I am from the Deep South and not in the restaurant business since I knew restaurants don’t like to give out their recipes. The young lady reached under the counter and handed me a copy saying they got so many requests that they made copies for all the folks that asked. I have made it many, many times and served it to many, many of our dinner guests. It is by far and away the biggest culinary hit I have ever scored except perhaps for my mother’s lasagna recipe. I would say bon appétit in Amish but I don’t know how."
So, thank you WM, for sharing this bit of culinary legacy with us. Enjoy!
Stoltzfus Farm Restaurant Ham Loaf
1 pound fresh ground pork
1 pound ground cured ham
¾ to 1 cup milk
½ teaspoon salt (variable)
¾ tablespoon pepper (variable)
Mix all ingredients and shape into a loaf. Place in roasting pan and bake at 350 degrees for ½ hour then pour the following mixture over loaf .
¾ light brown sugar
1 teaspoon dry mustard
½ cup water
½ cup red wine vinegar
Bring this mix to a boil before pouring over the loaf. Continue to bake for 1 hour at 350 degrees. This amount serves about 8.
I love a good ham loaf. I make my own in a very similar fashion and I based my recipe on one I learned in 1961 in home ec. cooking class. I add crushed corn flakes as a bit of a filler and a dash of ground cloves.