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Author Topic: Cookbook  (Read 1341 times)
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Harold
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« on: April 14, 2007, 11:15:12 AM »

A few years ago I put together a cookbook of some of my favorite recipes.  Many were donated to me ( with recognition in the book), but I've made and adapted each one.   Some many times over.  They are all pretty simple to make with common ingredients.

Anyway, if anyone wants a copy, I have it in both Excel and Word.  It's called Jim's Favorite Comfort Foods.  Send me a PM with your email address and I'll shoot it over.

Here's a sample recipe that I got from MT Net.  I changed it up just a little bit, but this is a monthly staple around our house:

Upside Down Meat Loaf

1 lb ground beef
1/2 lb ground pork
1 cup dry bread crumbs with 1 1/4 cups of milk
or
3 medium slices of bread, torn, with 1 cup of milk
1 egg beaten
1 small onion, chopped
1/4 teaspoon pepper, celery salt, garlic salt, dry mustard, & sage
1 tablespoon of Worcestershire sauce
1/2 cup of ketchup, 1/2 cup brown sugar

Spread brown sugar and ketchup in bottom of 9x5x3 pan.
Mix all ingredients thoroughly and spread into pan.
Cook @ 350 for 1 hr, 15 minutes.  Drain, let set for ten minutes, then flip upside down out of pan.

Another variation is to spread a cup of cheddar cheese in the middle of the loaf.

This can also be cooked out on the grill, along with sliced potatos, onions, and dabs of butter seasoned up and wrapped in tin foil.  A couple of ears of Sweet corn go good with it as well.
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« Reply #1 on: April 14, 2007, 01:14:56 PM »

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Al Mudhill
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« Reply #2 on: April 14, 2007, 01:28:58 PM »

Almost looks like my recipe... except for the sage & the Brown sugar at the bottom of the pan.
I've stopped meatloaf it in a loaf pan, something about it swimming in all that fat just didn't appeal to me, so now I put it on a rack in a roasting pan instead, a little harder to get the loaf off the rack but I have an extra-wide spatula that works perfect for the job.

Now boil some early potatoes with the skin on, and roast a a bunch of garlic cloves, (no such thing as too much garlic) Mash the taters with skin on, adding the roasted Garlic, finely chopped Chives, a little Jamison's Chicken Base (not Bullion), an unhealthy amount of Sour Cream & Butter, and some whole milk....now beat the snot out of them until they are creamy!
Serve with the Meatloaf and your fave Veggies!
OOOOOOOOOoooooooooh Dats Soooooooooo GOOOOOOD!

P.S. I also do the Ground Beef & Pork mix when I make Chili, even found a place that sells them both in the very course grind just for making Chili, I've been thinking about using that for the meat loaf some time...  you think maybe?Huh? :S
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Harold
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« Reply #3 on: April 14, 2007, 01:42:14 PM »

Now Al, thats what Im talking about.  The book came together as a result of suggestions like yours.  Great Idea on puttin the loaf on a rack.  I'm into Garlic Mashed Tators and your version sounds great!!  I've got that chicken base and never thought to put it into spuds.

Monty - Even if cooking ain't your bag, give this one a whirl.  I know you like chicken.  Fix this easy one up and invite your girlfriend over.  You might even get lucky.  :Y


Chicken Paprikash - My Favorite Chicken Dish

1 (2 to 3 lb) chicken, cut up, skin removed   
3/4 Cup Sour Cream
1 pkg Lipton Onion Soup Mix
1 Tsp Flour
1 Tbs Paprika            
Salt & Pepper
1/2 cup chicken broth

Lightly spray Roaster Pan and preheat to 400.  Arrange chicken, then sprinkle soup and paprika
evenly over chicken.  Reduce heat to 375, roast for 40 min.
Combine broth, sour cream, flour, salt & pepper.  Spoon over chicken.  Reduce temp to 300 &
Roast for 10 minutes
Works Great in an Electric Roaster Oven!
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Mike Clifford
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« Reply #4 on: April 14, 2007, 03:42:26 PM »

My specialty is Frito Pie.
I believe it is posted here somewhere...
 :S

Speaking of food, I was gorging on crackers and cream cheese style "Easy Cheese"(like Cheese Whiz) today and happened to look at the label.
30mg of Cholesterol, tons of sodium.
Dead man walking, I tell ya.
:eshh
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