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1 medium-sized onion, finely chopped
3 tablespoons butter or margarine
1/4 pound mushrooms, finely chopped
1/4 cup brandy or Sherry
3 eggs
1/2 cup condensed beef consomme undiluted
4 slices firm white bread, broken in small pieces
2 cloves garlic
1/2 teaspoon each thyme leaves, ground allspice, and salt
1 1/2 pounds lean ground beef
1 pound lean ground pork
1/2 pound cooked ham, sliced 1/2 inch thick
2/3 cup pine nuts

Using a large frying pan over medium heat, saute onion in 2 tablespoons of the butter until limp; add mushrooms and remaining 1 tablespoon butter and saute just until butter-coated (about 1 minute).
Add brandy or Sherry and simmer 1 minute; let cool.Place in a blender container the eggs, consomme, bread, garlic, thyme, allspice, and salt; blend until smooth.
Turn beef and pork into a large bowl; mix in the sauteed vegetables and the egg mixture.
Dice ham into 1/2-inch pieces.
Add the ham and 1/3 cup of the pine nuts to the meat loaf mixture and mix well.
Turn into a greased 2-quart casserole and sprinkle remaining nuts on top.
Bake, uncovered, in a 325" oven for 1 1/2 hours or until well browned.Let cool, cover, and chill.
Remove any congealed fat from the side; slice 1/2 inch thick.