There’s not a better time than when it’s cold and there is snow on the ground for a nice meatloaf dinner. Throw in some baked potatoes and squash and you have a meal that’s hard to beat.
That is what I decided on the other morning while exercising, and after mentioning this to the people who were in the therapeutic pool at the Altru Health System’s Rehab, that seemed like an even better idea.
One of the people in the pool, Milt Kinzler, shared his recipe for meatloaf during the discussion. It sounded so good that I decided to make it for supper that night.
Milt explained that everyone he’d shared the recipe with loved it. I couldn’t agree more. The meatloaf melted in your mouth. The only change I made to Milt’s recipe was to add a couple of tablespoons of Worcestershire sauce and substituting ground bison and pork sausage for the beef.
2 pounds ground beef (can substitute 1 pound ground pork or pork sausage for 1 pound of beef)
16 saltine crackers (crushed)
1 envelope Lipton Onion Soup mix
2 tablespoons Worcestershire sauce
Mix all of the ingredients thoroughly and place in greased loaf pan. Bake in a preheated 350-degree oven for 90 minutes. Check after 1 hour to see if some liquid (water) needs to be added to pan. When done cooking, take out of oven and let sit for 10 minutes or so before slicing.
The holidays are just around the corner, so preparing big meals is on the minds of a lot of cooks. And while meat generally is the centerpiece of meals such as Thanksgiving Day dinners, they wouldn’t be complete with some good vegetable dishes.
One vegetable side dish that I like is marinated carrots. I’ve been a fan of them since my first tasting at the of home of my late Aunt Harriet Hendrickson. What made the dish particularly good was the fact that the carrots were from my garden.
This fall, with a large carrot crop either canned or washed and bagged in the refrigerator, we already have dad the two rounds of the marinated salad. Both were tasty, but the second was much better because a tangier salad dressing was used for the marinade.
If you are looking for another vegetable dish to served at your next holiday gathering, you can’t go wrong with the following recipe.
2 pounds carrots, peeled and thinly sliced
8 ounces tangy French dressing
1 tablespoon Worcestershire sauce
1 teaspoon prepared mustard
1 thinly sliced onion (optional)
¼ cup diced green bell pepper (optional)
Steam carrots until tender. While carrots are cooking, combine remaining ingredients. Add carrots when finished cooking. Refrigerate at least 24 hours before serving.
There’s no doubt that stew is a cool-weather dish. And the changing of the seasons from early to late fall is the perfect time to fix this age-old comfort food.
Just recently back from a pheasant hunting trip, I dug the remainder of our home-grown carrots. A half-dozen of these, combined with some nicely cooked leftover pheasant and some other veggies including potatoes, celery, tomatoes and green beans, and I had the makings for a tasty stew, the recipe for which follows.
2 cups cooked pheasant, cut into small pieces (can substitute chicken or turkey)
6 carrots, sliced
1 stalk celery, diced
1 onion, diced
1 6-ounce can tomato paste
1 pint whole tomatoes
1 14½-ounce can green beans
2 cups chicken broth
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon sage
2 teaspoons dried basil
1 tablespoon Worcestershire sauce
¼ cup red wine
1 bay leaf
2 potatoes, diced
Place all ingredients into stock pot and cook for 2 hours. Serve.
Note:To thicken, add some cornstarch dissolved in warm water.