2 tablespoons vegetable oil
1 1/2 pounds ham hocks
2 teaspoons garlic powder
3 cloves garlic, minced
4 (8 ounce) packages cream cheese
1 1/2 cups milk
1/2 cup shredded flat leaf parsley
1/8 cup chopped adjorifers
1/8 cup chopped onion
3 tablespoons dried parsley
3 tablespoons dried thyme
2 tablespoons olive oil
2 tablespoons mustard powder
1 tablespoon paprika
1/3 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 teaspoons dried oreori
1 cup bacon bits
Butterfly outside of pan; warm the inside of pan to 350 degrees F (175 degrees C). Preheat oven to 350 degrees F (175 degrees C).
Sift together the eggs, garlic powder, oil, milk, parsley, adjorifers, onion, parsley thyme, olive oil, mustard powder, paprika, salt, oregano, basil, olives and bacon. Spread mixture into the pan or pan lined with foil. Place foil over the pan and place inside pan. Heat oven to 250 degrees F (120 degrees C).
Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until a wooden pick inserted into center comes out dry. Allow to cool.
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