I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Friday, January 15, 2016

Lots of Meat Loaves

10 lbs. lean hamburger (or substitute veal and/or lean pork for part of hamburger)
1 cup chopped onions
1/2 cup chopped green pepper
2 dozen crushed saltines
1 cup fine bread crumbs
1 cup catsup
1 Tbsp. each salt, pepper, and horseradish
4 eggs (or 1 cup Eggbeaters)
1 cup milk
1 tsp. granulated garlic or 2 tsp. minced garlic

Mix all ingredients together with your hands, adding approximately 1 cup water; shape into 6 meat loaves.  Place those you are not using immediately on a tray and freeze.  When frozen, wrap in freezer paper or place in freezer bags or vacuum seal  and store in freezer up to six months. 

To bake - Cover top of meat loaf with catsup or place strips of bacon on top.  Place in 350 degree oven and bake for approximately 1 hour for thawed meat loaf or approximately 1 1/2 hours for frozen meat loaf.

When we had a house full of children to feed and raised a calf to butcher, we would make up these meat loaves and freeze them.  Having something to take out of the freezer and pop in the oven was a blessing.  You can do the same thing when hamburger is on sale.

 
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