APPLE-GLAZED PORK LOAF

1/2 cup finely diced celery
1 medium-size onion, chopped (1/2 cup)
4 tablespoons (1/2 stick) butter or margarine
1 cup ready-mix corn-bread stuffing
1/2 cup water
1 tablespoon prepared mustard
1 1/2 pounds ground fresh pork
1 pound ground cooked ham
1 egg, beaten
1 cup buttermilk
FOR TOPPING:
1 cup apple jelly
2 tablespoons bottled grenadine syrup

Preheat oven to 350 degrees F.

Saute celery and onion in butter or margarine until soft in a large frying pan.

Stir in stuffing, water, and mustard; heat, stirring constantly, 1 minute; spoon into a large bowl.

Add pork, ham, buttemilk, and egg; mix lightly until well-blended. Press firmly into a 9x5x3-inch baking pan.

Bake in moderate oven (350) 1 hour; remove from oven, but leave heat on.

Pour all juices from pan. Loosen loaf around edges with a knife, then invert into a shallow baking pan.

PREPARE THE TOPPING:
Combine jelly and grenadine syrup in a small saucepan; heat slowly to boiling, then simmer 1 minute. Spoon part over loaf; return to oven.

Bake, spooning remaining apple mixture over loaf, 30 minutes, or until richly glazed.

TO SERVE:
Place loaf on a heated serving platter. Garnish with apple slices and watercress, if you wish. Cut loaf into thick slices.

Servings: 8