6 - 6 1/2 lbs. ground ham
3 cups quick oats
3 cups brown sugar
3 heaping tbsp. dry mustard
1 cup pineapple juice
1 can evaporated milk
6 eggs
 

Ham loaves can be frozen and baked later.
Mix together, bake at 325 covered for 2 hours then take cover off, reduce head to 250 and bake another hour.

Serves 3 ham loaves
 

Raisin Bran Muffins

5 cups all purpose flour
3 cups sugar
5 tsp. baking soda
1 1/2 tsp. salt
7 1/2 cups or 15 oz. raisin bran
1 qt. buttermilk
1 cup vegetable oil
4 eggs, beaten

Blend flour, sugar, soda, and salt in large mixing bowl.  Stir in ceral; add buttermilk, oil and eggs.  Blend until dry ingredients are moistened. Do not stir again. Mixture may be stored, covered in a bowl in refrigerator for up to 6 weeks.  Pour into greased muffin trap or use muffin papers. Bake at 400 for 15-20 minutes.

Beef "Mixicana"

1 lb. ground beef
1/4 cup butter
1/4 cup chopped onion
1/4 cup chopped green pepper
1 can of tomato soup
1 cup milk
3 c. cooked noodles
2 cup whole kernel corn
1 1/2 cup grated American  cheese
Salt and pepper to taste

Brown meat in butter, add onion and green pepper. Cook until tender.  Add soup, milk, noodles and corn and one cup of cheese.  Mix well.  Season to taste.  Pour mixture into a buttered 2 quart casserole.  Top with remaining cheese.  Bake at 350 for 25-30 minutes.
 

Snickerdoodles

1 c. soft margarine or butter
1 1/2 c. sugar
2 eggs
1/2 tsp. salt
2 3/4 c. sifted flour
2 tsp. cream of tarter
1 tsp. soda
2 extra tbsp sugar
2 tsp. cinnamon

Cream shortening and sugar.  Add eggs and beat until mixture is fluffy.  Sift flour; measure and sift again with cream of tartar, soda and salt.  Add flour mix all at once and stir for a dough.  Chill.  Shape into balls; roll in a mixture of sugar and cinnamon. Bake 8-10 minutes at 375.