We were called upon for the main dish, a meat dish of some sort, for
a family group dinner for 12. Roslind was thinking chili but when I hit
the store lean ground beef was $6 a pound while ground pork was
just $3 so I bought 4 pounds of pork and switched things out to a
meatloaf.

I do not like the taste or texture of rolled oats in any kind of
meatloaf. For beef, toasted fine bread crumbs are best but for pork
I always use yellow cornmeal. That just seems right to my tastebuds.

I didn't measure but I used 4 pounds of medium (23% fat) ground
pork, 1 smallish onion, diced, (I would have added celery too but we
were out), 4 cloves garlic, minced, a good handful (maybe 1/2 cup)
of cornmeal, 1 tsp each salt (pretty low salt, most people used more
at the table), pepper, home grown ground cayenne, thyme and sage, 2
eggs, 1/4 c or so ketchup and about 1 tb prepared mustard. I baked
it free form in an 8 1/2" X 14" baking pan and poured off the
accumulated grease and drippings twice while I baked it for 65
minutes at 350 F. I wasn't sure about the timing as I usually don't
make them that large so I used a meat thermometer and pulled it as
soon as the interior hit 160 F. It turned out quite nice. I bought a
jar of Habitant "ketchup maison" (red tomato chow chow relish) to go
with it, into which I stirred in 1 tsp each of vinegar and Chinese
fermented chile sauce to give it a little (barely detectable) extra
zip, so not too hot for the others.

A young great niece brought home made Red Lobster style cheese
biscuits which were quite nice, and others brought salads, soft
drinks (a couple of the guests don't drink so I didn't either),
chips and store bought desserts.











Cheers

Jim


... Meatloaf: It's meat shaped like bread.

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On 03-15-22 20:54, Jim Weller <=-
spoke to All about Pork meatloaf <=-

We were called upon for the main dish, a meat dish of some sort, for
a family group dinner for 12. Roslind was thinking chili but when I
hit the store lean ground beef was $6 a pound while ground pork was
just $3 so I bought 4 pounds of pork and switched things out to a meatloaf.

We usually make a mix of beef and pork.

A young great niece brought home made Red Lobster style cheese
biscuits which were quite nice, and others brought salads, soft
drinks (a couple of the guests don't drink so I didn't either),
chips and store bought desserts.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Red Lobster Cheese Biscuits
Categories: Bread, Bisquick, Cheese, D/g, Boat
Yield: 12 biscuits

MMMMM--------------------------BISCUIT-------------------------------
2 c Bisquick
1/2 c Cold Water
3/4 c Cheese, Cheddar; grated

MMMMM--------------------------TOPPING-------------------------------
2 tb Butter, melted
pn Garlic powder*
pn Italian seasonings*
pn Parsley flakes*

Preheat oven to 450. Mix bisquick, water and cheese. Drop by large
(heaping tablespoon) spoonfuls onto GREASED baking sheet. Bake 10-15
Min. After baking (while still hot) brush on melted butter/spices.

*Spices can vary - but a little goes a long way.

Note: Try parmesan cheese

From: Kathy Pitts, Cooking echo

MMMMM


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JIM WELLER wrote to ALL <=-

I do not like the taste or texture of rolled oats in any kind of
meatloaf. For beef, toasted fine bread crumbs are best but for pork
I always use yellow cornmeal. That just seems right to my tastebuds.

I'm going to try this next time I do a meatloaf. I normally use a
blitzed slice or two of gf bread but the cornmeal sounds good to me.

A young great niece brought home made Red Lobster style cheese
biscuits which were quite nice, and others brought salads, soft
drinks (a couple of the guests don't drink so I didn't either),
chips and store bought desserts.

Sounds like a nice family dinner for sure!

Shawn

Cheers

Jim

... Meatloaf: It's meat shaped like bread.

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JIM WELLER wrote to ALL <=-

We were called upon for the main dish, a meat dish of some sort, for
a family group dinner for 12. Roslind was thinking chili but when I hit the store lean ground beef was $6 a pound while ground pork was
just $3 so I bought 4 pounds of pork and switched things out to a meatloaf.

I do not like the taste or texture of rolled oats in any kind of
meatloaf. For beef, toasted fine bread crumbs are best but for pork
I always use yellow cornmeal. That just seems right to my tastebuds.

You could have done a chile verde. Like this .... it might be a bit hard
to find fresh green chilies (Anaheim/NewMex/Big Jim) at this time of
year - even in not in the frozen north. So, if you substitute canned
chilies for any of the fresh - rinse them well or it will alter the
flavour profile substantially.

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

Title: Chile Verde (Pork Stew w/Green Chilies)
Categories: Pork, Stews, Potatoes, Chilies
Yield: 6 Servings

3 lb Pork butt; in small cubes
- or minced/ground
3 lg Onions; chopped small
3 cl Garlic; minced
3 lg Potatoes; peeled, diced 1/4"
1 tb Oregano; crumbled
1 c Green chilies; chopped, not
- canned - FRESH
1 tb Ground green chile
2 lg Jalapenos; stemmed, chopped
- (may substitute serrano
- chilies for more heat) *
3 tb Flour
1/2 bn Cilantro; chopped, garnish
Water
Salt & pepper
Lard to saute

* Use the ratio 3 serranos = 1 lg jalapeno

Cut pork into cubes. Brown meat in lard. Remove from pan
and sprinkle meat with the flour. Brown onions & garlic
in frying pan until transparent, but not brown. Add meat,
oregano, potatoes and chilies to onion mixture, then add
water to cover.

Simmer 2 to 3 hours. Add salt & pepper during last half
hour.

Serve rolled inside flour tortillas or in bowls with
tortilla on the side.

Garnish with cilantro if desired.

Serves 6.

Not really an Uncle Dirty Dave recipe - but, one I have
adapted to my tastes over the years.

Uncle Dirty Dave's Kitchen

MMMMM

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Quoting Dale Shipp to Jim Weller <=-

meatloaf

We usually make a mix of beef and pork.

Back when veal was still popular and cheap, supermarkets used to
sell a combination of beef, pork and veal as "meatloaf mixture". A
single plastic wrapped tray would have three separate balls of meat
side by side which you mixed together at home. The presentation in
the store had nice eye appeal.

A young great niece brought home made Red Lobster style cheese
biscuits

Title: Red Lobster Cheese Biscuits
2 c Bisquick
1/2 c Cold Water
3/4 c Cheese, Cheddar; grated
2 tb Butter, melted
pn Garlic powder*
pn Italian seasonings*
pn Parsley flakes*
From: Kathy Pitts, Cooking echo

Hers were virtually identical except that she didn't use Bisquick
but flour, baking powder, salt and shortening.

Another sour milk cake:

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

Title: Favorite Spice Cake
Categories: Cakes, Spice
Yield: 6 Servings

2 1/2 c Pastry flour
1 ts Baking soda
1/4 ts Salt
2 ts Cinnamon
1/2 ts Cloves
1/4 ts Nutmeg
1/2 c Butter or other shortening
1 c Sifted brown sugar, firmly
-packed
2 Eggs
3/4 c Sweet milk
2 tb Vinegar

Sift, then measure flour. Sift again with baking soda, salt and
spices. Cream butter until light and lemon colored. Add sugar
gradually, beating after each addition. Slowly add the eggs which
have been beaten until they are almost as thick as whipped cream.
Combine vinegar and milk. Alternately add the dry and the liquid
ingredients, beating until smooth after each addition. Turn into a
greased cake pan. Bake in a moderate oven. Frost with butter frosting.

Amount: 8x8-inch pan Temperature: 350 F. Time: 40-45 minutes

Source: Successful Baking for Flavor and Texture by Martha Lee
Anderson

From: Steve Herrick
MMMMM

Cheers

Jim


... Rice cakes have no right calling themselves "cake" at all.

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Quoting Dave Drum to Jim Weller <=-

meatloaf.

You could have done a chile verde.

Roslind's relatives aren't really into Mexican and Tex-Mex or
spicy food at all for that matter.

Title: Chile Verde (Pork Stew w/Green Chilies)
3 lb Pork butt; in small cubes
1 c Green chilies
1 tb Ground green chile
2 lg Jalapenos

That looks good to me though.

hard to find fresh green chilies (Anaheim/NewMex/Big Jim) at this time
of year

Right now besides a number of ground, dried, canned and pickled
chilies together with a variety of hot sauces and pastes I can buy
fresh Jalapeno, Thai, Poblano and Serrano chiles.

They are not all in stock at the same time but I commonly see
Banana, Colorado, Cayenne, Anaheim, Cubanelle, Fresno and Habanaro
peppers too.

Another old fashioned soda and vinegar cake, no milk or eggs this
time.

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

Title: No Egg Canadian Chocolate Cake
Categories: Cakes, Chocolate, Frosting
Yield: 8 Servings

THE CAKE
3 c Flour
6 tb Cocoa
2 ts Soda
2 c Sugar
1 ts Salt
3/4 c Cooking Oil; divided
6 tb White Vinegar; divided
6 ts Vanilla; divided
2 c Cold Water
THE ICING:
1/2 c Butter
1/2 c Cocoa
7 tb Milk
1 lb Powdered Sugar; salad
Dressing

FOR THE CAKE: Sift together flour, cocoa, soda, sugar, and salt.
Make 3 holes in the dry ingredients. In each hole pour 1/4 cup
oil, 2 tbsp. white vinegar, and 2 tsps. vanilla. Pour cold water
over all. Stir just until well mixed. Pour in an ungreased 9 x
12-inch pan. Bake at 350 for 35 to 40 minutes.

FOR THE ICING: Melt butter; add cocoa, and heat for 1 minute.
Pour in a bowl and add sugar and milk alternately. Then add
vanilla and spread thoroughly over cooled cake. (Try using
jellies and preserves between the layers if you make this cake in
2-8" round pans.)

Recipe By: Mrs. J. Holmes Morrison
Source: Mountain Measures--Junior League of Charleston, WV
From: Bill Spalding

MMMMM

Cheers

Jim


... That tastes vividly, brightly and damn near erotically of chilies.

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JIM WELLER wrote to DAVE DRUM <=-

meatloaf.

You could have done a chile verde.

Roslind's relatives aren't really into Mexican and Tex-Mex or
spicy food at all for that matter.

Title: Chile Verde (Pork Stew w/Green Chilies)
3 lb Pork butt; in small cubes
1 c Green chilies
1 tb Ground green chile
2 lg Jalapenos

That looks good to me though.

One can use the Pace-developed heatless (nearly so) jalapenos. Verde
does not need to be Navajo hot to be good. But it does need green chile
flavour forward.

hard to find fresh green chilies (Anaheim/NewMex/Big Jim) at this
time of year

Right now besides a number of ground, dried, canned and pickled
chilies together with a variety of hot sauces and pastes I can buy
fresh Jalapeno, Thai, Poblano and Serrano chiles.

They are not all in stock at the same time but I commonly see
Banana, Colorado, Cayenne, Anaheim, Cubanelle, Fresno and Habanaro
peppers too.

Same here. If I'm not growoing my own I often buy 'em and dry 'em. The
dest use for habanero/Scoth bonnet chilies is at Halloween when I pass
them out to the urchins as "miniature pumpkins." Hey, they did say
"Trick or Treat!"

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

Title: Stuffed Roaches (Halloween Appetizer With Dates)
Categories: Five, Appetisers, Fruits, Cheese, Nuts
Yield: 24 Servings

8 oz Cream cheese; softened
1/4 c Fine chopped walnuts
16 oz Whole pitted dates

Mix cream cheese and walnuts together in a small bowl.

Slice one side of each date lengthwise using a small
sharp knife, creating an opening. Carefully spoon cream
cheese mixture into the middle of each date; pinch the
dates closed. Stack them on a plate with cut sides down.

Recipe by: Deborah McCarthy

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... Cookies just like Grandma's if she had been an industrial chemist
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