Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
½ pound Sliced bacon
½ cup Chopped onion
1 teaspoon Minced garlic
1 tablespoon Butter or margarine
¾ pound each Lean ground veal and ground pork sausage
Eggs, lightly beaten
1 cup Natural American pistachios, chopped, divided
2 tablespoons Brandy
1 teaspoon Salt
½ teaspoon each Pepper, ground allspice, whole dried thyme leaves and whole dried oregano
½ cup Pitted prunes
Line bottom and sides of 9 ½ x 5 x 3 inch loaf pan with bacon slices, allowing about 2 inch overhang over sides of pan. Sauté onion and garlic in butter over low heat until soft. In large bowl, combine ground veal and sausage, onion mixture, eggs, 1/3 cup chopped pistachios, brandy and seasonings; mix thoroughly. Place 1/3 pork mixture in bacon-lined pan; pack down evenly to edges. Sprinkle with 1/3 cup chopped pistachios. Place half of prunes lengthwise along center of pistachios.
Repeat layers. Top with remaining pork mixture; pressing down to seal edges. Place bay leaf in center on top of pork mixture. Fold overhanging edges of bacon over filling. Cover with foil; seal edges tightly. Set loaf pan in larger pan and pour hot water into larger pan to half the depth of loaf pan. Bake at 350° F. about 50 to 60 minutes or until juices run clear when tested with knife in center. Remove from water bath. Place a loaf pan on top of foil and weight down with 2 pounds of weights or canned food. Cool at room temperature then refrigerate without weights until cold. To serve, remove bacon and bay leaf; slice into serving-sized pieces.