Stuffed Pork Square
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Butter/Margarine||4 Tablespoon (1/2 Stick)|
|Ready mix corn bread stuffing||2 Cup (32 tbs)|
|Canned whole kernel corn||12 Ounce (1 Can)|
|Canned pork luncheon meat||12 Ounce (1 Can)|
|Ground pork||1 1⁄2 Pound|
|Quick cooking rolled oats||1⁄3 Cup (5.33 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Prepared mustard||1 Tablespoon|
|Thyme leaf||1⁄4 Teaspoon, crumbled|
1. Saute onions in butter or margarine until golden in a medium-size frying pan. Stir in stuffing and corn and liquid; remove from heat.
2. Shred luncheon meat with a fork in a large bowl; add ground pork, rolled oats, egg, milk, mustard, salt, and thyme; mix lightly until well-blended.
3. Line bottom of a baking pan, 8x8x2, with a strip of foil, allowing a 1-inch overhang on two opposite sides. Pat half of the pork mixture into pan; spread with stuffing mixture, then pat remaining pork mixture firmly over top. Invert into a shallow baking pan; peel off foil.
4. Bake in moderate oven (375°) 50 minutes, or until crusty and brown. Cut into serving-size pieces.