Dave Drum wrote to Sean Dennis <=-

I can't make meatloaf to suit myself, I'm darned if anyone else can.

I can but I use a much simpler recipe that my second wife developed (it's below).

And she made, if you can imagine this, a tough meatloaf
for supper one evening.

I have never had tough meatloaf. I figure I'm lucky.

This is waaaaaaay better than meat loaf - especially after you gaet the store-bought teeth. Bv)=

Of course, it's meatloaf on a bun. <G>

BTW - I swiped that tagline.

I'm getting quite a collection of taglines. I have two large lists I should merge and remove any dupes from...might be something to do this week.

A note about this recipe: when my wife would make this with turkey (good
ground beef works too), it never once came out dry. I am not a fan of ketchup...

These days, I'd toss in some of my much-loved Tone's Rosemary Garlic
seasoning to give it more flavor. I should update this recipe.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Maura's Easy Meatloaf
Categories: Main dish, Meats, Seandennis
Yield: 1 Loaf

1 1/2 lb Ground turkey meat
1 c Italian seasoned breadcrumbs
2 Beaten eggs
8 oz Tomato sauce (one small can)
1 T Dried onion
1/2 t Salt
1/4 t Pepper

Preheat oven to 350 degrees F. Combine all dry ingredients in a bowl
together. Add wet ingredients (except turkey burger) and mix well.
Add turkey burger to the mixture, mixing with your hands until all
ingredients are mixed together smoothly. Put the mixture in a loaf
pan, place into oven and bake for one hour. When done, remove from
oven and serve warm.

Sean's note: My second wife modified this recipe from the orginal one,
"Meatloaf III", at
http://en.wikibooks.org/wiki/Cookbook:Meatloaf_III. I like this
version of meatloaf a lot and it has a nice spicy taste to it because
of the seasoned breadcrumbs. This recipe is good because it's simple
and can be modified easily to your tastes.

MMed by Sean Dennis on 9/3/2008 for the Fidonet COOKING echo.

MMMMM

-- Sean

... A chicken is an egg's way of producing more eggs.
___ MultiMail/Linux v0.52

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Sean Dennis wrote to Dave Drum <=-

I can't make meatloaf to suit myself, I'm darned if anyone else can.

I can but I use a much simpler recipe that my second wife developed
(it's below).

And she made, if you can imagine this, a tough meatloaf
for supper one evening.

I have never had tough meatloaf. I figure I'm lucky.

This one was dry and "chewy" and waaaaaaaay over cooked. And probably
didn't have enough liquid from the get-go.

This is waaaaaaay better than meat loaf - especially after you gaet the store-bought teeth. Bv)=

Of course, it's meatloaf on a bun. <G>

No, it's not. No veggies cooking in it, nor "stretchers" like breads
or oats, etc. Just two square patties of ground chuck.

I like nearly any burger ever set in front of me. I dunno whay I'm not
a fan of meatloaf.

BTW - I swiped that tagline.

I'm getting quite a collection of taglines. I have two large lists I should merge and remove any dupes from...might be something to do this week.

My tagline file is just under 300K of pure text.

A note about this recipe: when my wife would make this with turkey
(good ground beef works too), it never once came out dry. I am not a
fan of ketchup...

These days, I'd toss in some of my much-loved Tone's Rosemary Garlic seasoning to give it more flavor. I should update this recipe.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Maura's Easy Meatloaf
Categories: Main dish, Meats, Seandennis
Yield: 1 Loaf

I have some "recipe secrets" that are my go-to add ins - used on a
reguler basis. The two I use the most are a lemon-pepper (no salt) mix
I buy from a local packager. Stupormarkup lemon pepper mixes seem to
be 90% salt. So I leave them on the shelf.

And one I picked up from cookiong oriental recipes - white miso paste
- which adds "umami" (one of the five basic tastes).

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beef & Pork Burgers
Categories: Beef, Pork, Breads, Condiments
Yield: 4 Servings

9 oz Ground Beef
9 oz Ground Pork
1 lg Egg; optional
1 1/2 tb Miso Paste
1 tb Yellow mustard
1 ts Garlic Powder
1 ts Onion Powder
1/4 ts Worcestershire Sauce; more
- to taste

In a bowl, combine the meats and the rest of the
ingredients, mix well.

Take around 1/2-3/4 cup of meat and shape it until its
about 1cm (3/8") thick. Press an indent in the middle
so that the burger keeps its shape and doesn’t curl up
during the cooking process.

Use small pieces of parchment paper between the burgers
to stack them up until you ready to cook them.

Let the patties rest for 30 minutes.

In a cast iron pan, set the stove to medium heat and add
a bit of oil. Wait until the pan is very hot. Add in the
burger and let it sear for 1-2 minutes. Don’t touch it
or flip it!

Add 1/4 cup of water to the pan and quickly put a lid
over it and let it steam. Careful, the steam is hot! Let
it cook for about 2 minutes, or until the water has
evaporated away

Remove the lid and flip the burger and let it cook for
another 2 minutes to brown the other side.

At this point, if you are adding cheese to your burger
put it on now and put the lid over it for another 30
seconds or until the cheese has melted.

Serve it on a bun with some toppings and enjoy!!

AUTHOR'S NOTES: Do not use extra lean pork. This will
make the burgers very dry and tough.

Makes 4 burgers

RECIPE FROM: https://www.sidechef.com

Uncle Dirty Dave's Kitchen

MMMMM

... Limburger smells like a cross between skunk juice and hangover breath.
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Dave Drum wrote to Sean Dennis <=-

This one was dry and "chewy" and waaaaaaaay over cooked. And probably didn't have enough liquid from the get-go.

Yuck.

No, it's not. No veggies cooking in it, nor "stretchers" like breads
or oats, etc. Just two square patties of ground chuck.

I was being tongue-in-cheek. A burger is a burger.

I like nearly any burger ever set in front of me. I dunno whay I'm not
a fan of meatloaf.

Might be too many ingredients in it?

My tagline file is just under 300K of pure text.

You've orders of magnitude more taglines than I do now; my huge tagline file has been lost to time evidently.

I have some "recipe secrets" that are my go-to add ins - used on a
reguler basis. The two I use the most are a lemon-pepper (no salt) mix
I buy from a local packager. Stupormarkup lemon pepper mixes seem to
be 90% salt. So I leave them on the shelf.

Lemon-pepper is good on chicken and eggs. I believe the Mrs. Dash brand
has a no-salt lemon-pepper seasoning with other ingredients. [checks the
WWW] Yep, I knew I'd seen that somewhere but your supplier is both fresher
and cheaper.

https://mrsdash.com/product/lemon-pepper-seasoning-blend/

And one I picked up from cookiong oriental recipes - white miso paste
- which adds "umami" (one of the five basic tastes).

Miso is good stuff. I love miso soup.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hanky Panky
Categories: None
Yield: 1 Servings

1 lb Ground beef
1 lb Sausage
1 lb Velveeta cheese
1 tb Worcestershire sauce
1/2 ts Garlic salt
1/2 ts Oregano
2 Loaves
Party rye bread

Mix beef and sausage; brown and drain. Melt cheese and add spices.
Mix meat back in with cheese and spices. While warm, spread on
bread. You can broil until mixture bubbles or stick in microwave.

Recipe By : Robin Shoemaker

File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

MMMMM

-- Sean

... Chips have little nutritional value so you need to eat the whole bag.
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Sean Dennis wrote to Dave Drum <=-

Dave Drum wrote to Sean Dennis <=-

This one was dry and "chewy" and waaaaaaaay over cooked. And probably didn't have enough liquid from the get-go.

Yuck.

No, it's not. No veggies cooking in it, nor "stretchers" like breads
or oats, etc. Just two square patties of ground chuck.

I was being tongue-in-cheek. A burger is a burger.

Fair enuff.

I like nearly any burger ever set in front of me. I dunno why I'm
not a fan of meatloaf.

Might be too many ingredients in it?

My tagline file is just under 300K of pure text.

You've orders of magnitude more taglines than I do now; my huge
tagline file has been lost to time evidently.

If you'd like I can email attach mine to you.

I have some "recipe secrets" that are my go-to add ins - used on a
reguler basis. The two I use the most are a lemon-pepper (no salt) mix
I buy from a local packager. Stupormarkup lemon pepper mixes seem to
be 90% salt. So I leave them on the shelf.

Lemon-pepper is good on chicken and eggs. I believe the Mrs. Dash
brand has a no-salt lemon-pepper seasoning with other ingredients.
[checks the WWW] Yep, I knew I'd seen that somewhere but your supplier
is both fresher and cheaper.

https://mrsdash.com/product/lemon-pepper-seasoning-blend/

Kewl. I'll pick up a jug just to have on hand - in case .......

And one I picked up from cookiong oriental recipes - white miso
paste - which adds "umami" (one of the five basic tastes).

Miso is good stuff. I love miso soup.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dave's Freezer Chicken Soup
Categories: Five, Poultry, Vegetables, Pasta
Yield: 4 Quarts

1 lb Chicken bits from the pulled
- leg quarters or GFS bag
1 lb Bag frozen, mixed vegetables
- California blend or spring
- veg or your choice
4 tb GFS (Minors) Chicken base
2 tb Miso Paste
1/2 lb Linguine or spaghetti

Get out your five-quart crockpot and fill it half full
of water. Set the temperature control to high. Add the
chicken base and miso paste and stir until dissolved.

Add the chicken bits and vegetables, stirring to mix.

Add hot water to bring level to about an inch from the
top of the pot. Cover and let it cook for an hour.
Remove the cover and add the pasta (I use pan length
pasta I get from Hy-Vee), stirring to submerge.

If you like pepper - get out the pepper mill and grind
away until your wrists get tired or you think you have
enough. You won't need added salt as the chicken base
and miso are plenty salty.

Soup is ready when the noodles are done.

Makes four or more quarts

Uncle Dirty Dave's Kitchen

MMMMM

... I'm on a quest for new recipes that aren't weird.
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Hello, Dave!

Replying to a message of Dave Drum to Sean Dennis:

If you'd like I can email attach mine to you.

No need to email: you can easily attach it to a private local message to me on my BBS. This is a neat feature of Maximus that I forgot to enable until you reminded me.

It's really simple: go into the private local message area (LOCAL.PRIVATE), start a new message and when the FSE comes up, press the letter "A" and you will see "Pvt w/File" pop up in the upper right corner of the screen. Finish writing the message and when you press CTRL-Z to save it, Maximus will prompt you to upload the file.

Kewl. I'll pick up a jug just to have on hand - in case .......

Better safe than sorry.

That chicken soup looks great also.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: TRADITIONAL MISO SOUP
Categories: Soups, Vegan
Yield: 6 Servings

MMMMM---------------------------DASHI--------------------------------
6 c Water
1 Strip EDEN Kombu
1/4 c EDEN Bonito Flakes
- (may be doubled)
1 sm Onion; sliced in
- very thin half moons
1 Carrot
- cut into thin matchsticks
1/2 c Bok choy
-- (cut into medium pieces)
-- (use green tops only)
1 tb EDEN Instant Wakame Flakes
1/4 Block fresh tofu
-- cut into small cubes
3 tb EDEN Barley Miso; OR...
-OR- half EDEN Barley Miso
- and EDEN Shiro Miso)
4 Scallions, chopped

Prepare Dashi: Combine water and kombu, bring to a boil. Turn off
heat. Add bonito flakes, stir and cover. Let sit for 5-10 minutes,
strain soup broth and discard bonito and kombu. Add onion and carrots
to broth, simmer 5 minutes. Add wakame flakes and greens, simmer 1-2
minutes and then turn off heat. Dilute Miso in 1/2 cup soup broth,
add to soup. Add tofu. Garnish with scallions and serve.

Combinations for miso soup are endless. Just remember, for best
results use three vegetables in small amounts and only cook them
slightly. Pay attention to colors as well as complementary flavors.

NOTE: When using EDEN Misos in any recipe, do not boil after Miso has
been added. The beneficial enzymes are destroyed by heating.

Copyright 1994 Eden Foods, Inc. <Electronic Format courtesy of Karen
Mintzias>

MMMMM

-- Sean

--- FleetStreet 1.27.1
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Sean Dennis wrote to Dave Drum <=-

Replying to a message of Dave Drum to Sean Dennis:

If you'd like I can email attach mine to you.

No need to email: you can easily attach it to a private
local message to me on my BBS. This is a neat feature of
Maximus that I forgot to enable until you reminded me.

It's really simple: go into the private local message area (LOCAL.PRIVATE), start a new message and when the FSE comes up, press
the letter "A" and you will see "Pvt w/File" pop up in the
upper right corner of the screen. Finish writing the
message and when you press CTRL-Z to save it, Maximus will
prompt you to upload the file.

OK, I'll give it a shot. If it goes all knees and elbows on me watch
your e-mail. Bv)=

Kewl. I'll pick up a jug just to have on hand - in case .......

Better safe than sorry.

That chicken soup looks great also.

Chicken soup is very easy. Heck, soups in general are very easy. Here's
one of my favourites

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beef-Barley Soup
Categories: Soups, Beef, Vegetables, Grains, Herbs
Yield: 6 Servings

1 1/2 lb Cheap cut of beef; 1/4" dice
1 tb Oil
1 c Thin sliced carrots *
1 c Sliced celery
1 md Onion; thin sliced
1/2 c Coarse chopped bell pepper
1/4 c Snipped fresh parsley
+=OR=+
2 tb Dried parsley
4 c Beef broth
16 oz Can diced tomatoes
1 c Jarred spaghetti sauce
2/3 c Pearl barley; uncooked
1 1/2 ts Dry crushed basil
1 ts Salt
1/4 ts Ground black pepper

In a large skillet brown meat, half at a time, in hot
oil. Drain well.

Meanwhile in crockpot combine carrots, celery, onion,
green pepper, and parsley. Add broth, undrained
tomatoes, spaghetti sauce, barley, basil, salt, and
pepper.

Stir in browned meat. Cover crock pot; cook on LOW
setting for 10-12 hours or on HIGH setting for 4 1/2
to 5 hours. Skim off fat.

* You can use "baby" carrots pressed through your
Vidalia Onion Chopper (as seen on TV). -- UDD

Source: Better Homes and Gardens New Crockery Cookbook

Uncle Dirty Dave's Kitchen

MMMMM

... What the Hell is "substitute cheddar cheese type flavour"?
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