Corned Beef Loaf
|Canned lean corned beef||24 Ounce|
|Canned meat spread||6 Ounce|
|Prepared mustard||1 Tablespoon|
|Garlic powder||1⁄8 Teaspoon|
|Cold water||2⁄3 Cup (10.67 tbs)|
Oil a straight-sided 10 1/4" x 3 3/4"x 2 1/2" loaf pan, or any large loaf pan or small pans that will hold 6 1/2-7 cups.
Mash the corned beef thoroughly, finally breaking up any lumpy bits with your fingers.
If the meat at this point is as smooth as possible, the loaf will be a breeze to slice at serving time.
Mix in the next 4 ingredients.
Measure cold water into a small saucepan, and stir in gelatine and 1/2 the can of bouillon.
Heat and stir until gelatine dissolves.
Then remove from heat, and add remaining bouillon.
Pour a thin layer in the bottom of the oiled pan.
A deep layer will mask the brightness of your garnish.
Set the pan in the freezer, and make sure the base is level.
Stir remaining aspic into the meat mixture.
Remove the aspic layer from the freezer when it is almost set, but still soft to the touch.
Arrange 3 or more poinsettia shapes on the aspic, using cutouts of pimento for petals, small circles of yellow cheese for centers and gherkin strips and slices for leaves and stems.
Spoon meat mixture over the top, and spread smoothly.
Cover with plastic film, and chill until set.
Unmold on a serving tray, and garnish.
Makes 20 1/2-inch slices.