2 cloves garlic, peeled and minced
1 tablespoon olive oil
3 onions, chopped
4 carrots, diced
1 tablespoon crushed cornflakes cereal
1 teaspoon salt
1 dash ground black pepper
1 teaspoon dried parsley
1 teaspoon dried basil
1 dash dried rosemary
2 tablespoons dried oregano
2 teaspoons dried basil
1 teaspoon dried rosemary
1/4 teaspoon dried marjoram (optional)
Preheat oven to 350 degrees F (175 degrees C).
Place chopped garlic and olive oil in large mixing bowl. Heat oil over medium high heat and stir constantly until it begins to come to a boil. Boil for 2 to 3 minutes, stirring constantly. Stir in onion, carrot, corn cereal, salt, pepper, parsley, basil, oregano, rosemary, oregano, marjoram, and oregano. Cook for 2 minutes. Add salt, pepper and parsley to the pan, mix together and pour mixture into the pan.
Bake uncovered for 40 minutes in the preheated oven. Remove pan from oven and let cool completely.
For the Pork Roll: Replace right side of loaf pan with a 9 inch square pan, pan extends top of loaf pan along with three wooden planks. Measure pan circumference from bottom of loaf pan to top of pan. Place ham on loaf pan, bacon grease side down. Place pork roll on side of bacon grease pan.
Bring cooker to a boil. Cook for 20 minutes, stirring (batter will come out brown) and scraping the bottom of the loaf pan. Remove pork roll from oven, measuring 6 inches inches from skillet. Place on warm plates.
Melt bacon grease in 8" skillet over medium heat. Slowly pour 1 tablespoon flour over pan to make a light brownish tint. Turn pan gently so that it doesn't spread. Cook over medium heat 20 minutes, stirring occasionally. Reduce heat to low. Cook 10 minutes, stirring constantly, until