Tuesday, May 10, 2011

The Joy of Cooking

I recently went to visit my husband's Aunt, Annette Harkey. She lives in Crystal City, Texas, is 80 years old, majored in home economics, and makes Martha Stewart look like an amateur. When I visit Annette, we discuss favorite recipes, gardening tips, grocery shopping and the like. Last Saturday she showed me how to make a pie crust from scratch using Crisco, flour, and water. She re-united me with her favorite cookbook and now mine, The Joy of Cooking. It is the most complete cookbook I own; it not only has delicious, easy to follow recipes, but it also has so many good ideas, instructions, and general cooking information. It is truly a MUST HAVE in all kitchens. Below is a scrumptious recipe for meat loaf.

Classic Meat Loaf
12 oz ground chuck
12 oz ground beef round
1 1/2 finely chopped onion
1 cup bread crumbs
2/3 cup ketchup
2/3 cup parsley
3 large eggs, lightly beaten
1 tsp ground thyme
1 tsp salt
1/2 tsp ground black pepper

Put on your favorite Hot Mama Apron. Knead the mixture with your hands until everything is well blended. Do not over mix.
Fill a loaf pan with the meat mixture and bake at 350 until the meat is firm to the touch and has shrunk from the sides of the pan. (about and hour and 15 minutes)

**to make individual meatloafs, place meat mixture into nonstick muffin tins and bake at 350 for 30-40 minutes. You can freeze left over servings for a later date. Flash freeze them on a cookie sheet, then place them in a ziploc and return them to the freezer. This way they will not stick together.

**For a little spice add 2 TBS dijon mustard


No comments:

Post a Comment