Meat Loaf

Ingredients

• 1 lb. ground beef
• 1 lb. ground pork
• 1 can Hunts tomato sauce
• 1 c. grated bread crumbs
• 1 c. water
• 2 T. prepared mustard
• 2 T. vinegar
• % can tomato sauce
• 2 T. brown sugar

Method

1. 1

   Mix ground beef, ground pork, tomato sauce, and bread crumbs.

2. 2

   Form into a loaf.

3. 3

   Bake and pour sauce made from water, mustard, vinegar, and tomato sauce over the loaf.

Nutrition per serving

As published

This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 16. The excerpt below is the record exactly as published.

MEAT LOAF l-lb;-ground beef Little onion 1 lb. ground pork 1, can Hunts tomato sauce 1 egg 1 c. grated bread crumbs Sauce To Pour Over Loaf 1 c. water 2 T. prepared mustard 2 T. vinegar Y% can tomato sauce ugar 2 T. brown sug —Mrs. J. E. ADAMS od BAKED FILLETS WITH CREAM 2 lb. fish fillets 1c. thin cream or rich milk Salt and pepper: 14 c. onion chopped Wipe fillets with a clean wet cloth and cut into serving pieces or leave small ones whole. Sprinkle with salt and pepper. Place in a shallow baking dish or oven-proof platter. Pour cream or milk over top, sprinkle with chopped onion. Sprinkle also with fourth cup grated cheese if desired. Bake in a hot oven (400° F.) 15 to 25 minutes or until tender. Makes six servings. Baked Fillets with Mushrooms: Before baking add half pound mush- rooms, sliced. —Mrs. WILLIAM T. Hicks WELSH RAREBIT a Make cream dressing yy, t. salt iP es Jaablhi< 1 T. butter, heaped 1 T. fiour, heaped Pinch red pepper Rub butter, flour, pepper, and salt together, heat Slowly in double boiler; when thoroughly blended, add milk slowly, stirring constantly; when the sauce has thickened as much as heavy cream, add slowly three-fourths pound grated cheese; when mixture thickens add three tablespoons of either sherry or strawberry wine, and serve hot on unsalted crackers. —Mrs. W. H. DAMERON 38 ray . . 7 rey eee Uebel cae eane alee, i ae a jada ace a eae <r hee ss ise ay Mot we ; . Fan Hoes ce ad amok § fp Pies COcoANUT PIE 2 eggs TeeeCaernitik Ye Cc. sugar 1% c. grated cocoanut dot, four Beat eggs, add sugar and flour mixed together, add milk, then cocoa- nut. Pour into single uncooked pie shell. f | —Mrs. Rurus S. JoNEs LEMON PIE | 2 egg yolks i c. boiling water “* Cc. Sugar 1 large lemon, juice and rind Bel. 110ur eel -outier Beat egg yolks, add sugar and flour. Pour boiling water over them, stirring constantly. Add lemon juice, rind, and butter. Cook in double boiler until thick. Pour into baked crust and top with meringue. Meringue 2 egg whites 2 T. powdered sugar 4 t. baking powder I, t. flavoring Put baking powder into egg whites and beat until stiff. Gradually add Sugar and continue beating until meringue holds its shape. Add flavor- ing and spread on pie and bake in slow oven (300°-325°) for 15 minutes (Taken from OUR FAVORITE RECIPES) —Mrs. HERMAN ROPWELL Brown Sucar Pies | 4 ege's 1 t. vanilla i,Z lb. butter 1 lb. brown sugar

Cook this with the app: pantry check, scaling, and the assistant.