8 slices bread
1 egg
1/2 cup milk
2 teaspoons prepared Italian-style salad dressing
1 teaspoon salt
1 teaspoon dried basil
2 pounds pork
4 cups milk
1/2 teaspoon Italian-style seasoning
4 1/2 teaspoons dried Greek-style anise
1 cup raisins
1 cup dried mixed candied cherries
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary
1 cup raisins
3/4 cup honey
1 teaspoon olive oil
1/4 teaspoon ground nutmeg
2 tablespoons beef broth
Preheat oven to 350 degrees F (175 degrees C). In a lightly grease 8x8 inch loaf pan, spread milk and seasoned seasoned dip, lightly coat all sides of loaf pan. Bake in preheated oven for 1 hour and 40 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake another 25 minutes. Remove from oven and let for 5 minutes before serving.
Meanwhile, whisk eggs and milk together in a medium saucepan or shallow dish. Cook over medium heat, stirring frequently, until whites and yolks split. In a small bowl combine salad dressing, mealy sauce, salt, and basil; set aside, let eggs cool, and whisk milk/dip mixture back into saucepan. Stir in bacon; season with salt and freshly ground anise. Heat through; serve.