This week’s column is dedicated to Bill Abbuhl, a wise man from our neighbor, Northport.

Ham Loaf

3/4 pound ground ham

3/4 pound ground pork

1 egg

1/4 cup minced onions

1/2 cup cracker crumbs

1/2 cup milk

pepper to taste

In a large mixing bowl, mix ham, pork, egg, onions, cracker crumbs, milk and pepper together until well blended. Form into a loaf and place it into a greased loaf pan. Glaze: 1/2 cup brown sugar, 1 tablespoon dry mustard and 1/4 cup vinegar. Make glaze by mixing sugar, mustard and vinegar together until smooth. Pour glaze over top of ham loaf. Bake at 350 degrees for 1 to 1 1/4 hours or until well browned. Baste occasionally with glaze during baking.

Time for oysters again!

Scalloped Corn and Oysters

2 15.25 ounces cans whole kernel corn, drained

1 15.25 ounce can creamed corn

1 cup oysters, drained

1/4-1/2 teaspoon salt

1/8-1/4 teaspoon pepper

2 ounce jar pimentos, drained

8 soda crackers, crumbled

4 tablespoons butter

1/4 cup light cream or half and half

Place layer of half the corns, followed by a layer of half the oysters in a greased 8 by 10 baking dish. Sprinkle with half the salt and pepper. Spoon half the pimentos over top, and half the cracker crumbs. Melt the butter in a small pan. Spoon half of it over the cracker crumbs. Repeat the layers. Pour cream over top. Drizzle with remaining butter. Bake uncovered at 350 degrees for 1 hour.

Now that the dusk is coming earlier, my thoughts go back to my mother’s cooking. This was one of our favorites.

Bread Pudding

4 cups milk

1/4 teaspoon salt

1 cup sugar

2 tablespoons butter

4 eggs, beaten

4 cups cubed bread

1 teaspoon vanilla

1/2 cup raisins, optional

Vanilla Sauce:

1/2 cup sugar

1 tablespoon cornstarch

1/8 teaspoon salt

1/4 teaspoon nutmeg

1 cup water

1 teaspoon vanilla

2 tablespoons butter

In a medium-sized saucepan, scald milk. When it has formed a skin, stir in salt, sugar, and butter. Beat eggs in a large mixing bowl. Pour the scalded milk mixture slowly over the beaten eggs. Mix well. Fold in bread cubes and vanilla. Stir in raisins, if desired. Spoon into a greased 9 by 13 pan. Bake uncovered at 350 degrees for 1 hour. While the pudding is baking, make the vanilla sauce by combining in a saucepan, the sugar, cornstarch, salt and nutmeg. Stir in water and vanilla. Cook over medium heat, stirring continuously, until sauce is thick and clear. Stir in butter. Spread sauce over top of bread pudding as soon as it comes out of the oven. Serve warm or cold.

Our thought for the week: “Everyone you meet knows something you don’t know but need to know. Learn from them.”