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YOUR PERSONAL GPS
You might find your life's destination better if you remember
THE ONLY STUMBLING BLOCK IS FEAR OF FAILURE.
IN COOKING YOU'VE GOT TO HAVE A "WHAT-THE-HELL" ATTITUDE
A GOOD COOK IS LIKE A SORCERESS WHO DISPENSES HAPPINESS
I have written blogs about my cooking receipts many times and always received a lot of feedback. I know of cooks around the country who make my chili or corn chowder. I've got one granddaughter who bakes my pies--way to go Jillian.
Today, I'll share with you how I make my meat loaf. To do this, I have to measure the ingredients carefully, which I normally would not do.
THE COUNTRY IS MAKING A BIG MISTAKE NOT TEACHING THE KIDS
TO COOK AND RAISE A GARDEN AND TO MAKE A FIRE.
Two pounds of 80% hamburg and one pound of sage sausage.
Three pound of hamburg would be better. I had Julie get me a 3# pack to make the meat loaves last night but got lazy. I asked her to do us four cheese burgs instead. Hence, 2# instead of 3#.
Using your hands, blend the meat well in a large mixing pan. You'll need to wash your hands a lot like when you mix up buttermilk biscuits. Uh, you do that a lot, don't you?
Again, using your hands, mix in 3/4 cup old fashioned oats, 1/2 cup of half and half, 1/4 cup of bloody Mary mix--why not, and two eggs.
I first partially mix these liquids in with a spoon, then I get in with my hands and "squeeze' and blend well into the meat.
Yep! Time to wash your hands again.
Chopped fine, I add one green pepper, two small onions, one each red and yellow pepper.
Actually, I cut back a bit on the green pepper and onion because I did not have the usual 3# of hamburg.
I added the red and yellow pepper for color. Normally I would just add a wee bit of carrot.
Along with the veggies, I added the following spices. I did not cut back on the spices--can't get too many spices, can you?
1 Tsp salt, 1/2 tsp black pepper, 1 tsp Merrill's original seasoning, 1/4 tsp sage, 1 tsp chives, 1/8 tsp dry mustard, 1 tsp chili powder, 1/8 tsp red pepper seeds, 1/4 tsp of garlic--too much but Julie likes it that way, 1/4 tsp marjoram, and 1/4 tsp tarragon.
Put two slices of bread in the bottom of your loaf pan before adding the meat loaf mix.
My cousin Cheryl taught me this trick.
Meat loaves tend to overflow the juices into the oven. The bread will soak up the drippings and prevent that problem. Thanks, Cheryl.
On-the-other-hand, this is a trick I showed to Cheryl.
After you divide the mix in two halves, add them to the two loaf pans. Use a spoon to shape them and smooth the tops.
Now, liberally sprinkle paprika over the tops of the loaves. Use the back of a table knife, deeply score the tops of the loaves. Using a finger tip, punch deep holes in the top of the loaves. Fill the holes with ketchup. When sliced, the ketchup will make a beautiful rose in the slice.
II COOK WITH WINE, SOMETIMES I ADD IT TO THE FOOD. W. C. Field
Normally I would bake the two meat loaves one hour at 375 degrees. As these two loaves were small, I only baked them for fifty minutes.
Allow them to cool a bit before you slice them. They go great with mashed potatoes and breaded, creamed tomatoes.
HAPPINESS: A GOOD BANK ACCOUNT, A GOOD COOK AND
GOOD DIGESTATION - Jean-Jacques Rousseau
GOD BLESS YOU AND YOURS
GOD BLESS THE USA