Meat Loaf

Ingredients

• 1/2 onion finely cut
• 1/2 teaspoon pepper
• 1/2 cup bread crumbs
• 3/4 cup milk
• 1 lb. ground beef
• 1/2 lb. ground pork
• 1/2 tablespoon salt
• 1/4 teaspoon nutmeg
• 1 egg

Method

1. 1

   Mix well and top with a bottle of catsup.

2. 2

   Cook for 2 hours at 350°.

Nutrition per serving

As published

This recipe was extracted from Favorite recipes (St. Luke's Mission, Durham, 1956) (1956) by Saint Luke's Episcopal Church (Durham, N.C.). Woman's Auxiliary, page 3. The excerpt below is the record exactly as published.

1 egg 1 can mushroom soup I'irs* Shrank Egorton HIM!: VJhen you poach eggs, add some vinegar to the water to keep the whites from spreading. 11 CASSDHOLS i'ilTD ICSAT DISEES CHICICSH OMAH KSATM 2 2- lb. chickens (8 pieces) 1/4 To. "butter or nargnrine 1 Irxgc onion sliced 1 ter.spoon poprika 1/2 cup sherry 1/2 c\ip tomato JuJ.cc 1 teaspoon salt Pepper to taste- Melt "butter in frying prn. Add chicken and "braise until "brov/n, Hcnove cbicken rJid place in "baking pan. Saute onion in outtcr left in -por^m Then add all ' other ingredients plus 1 c\jop water, md pour over chicken in "baking dish. Brke in oven at 400 v/ithout cover. Turn over r^ter half hoi:T, Cook for rx^other half hour then turn again and cook for 15 minutes. Serve v/ith rice piloff, ViDXy Carol McwTiirt suGLi^D. CLAi-i ckoi;i}i:h 2 in, piece of srlt pork, cubed, or 3 slices "bacon 2 large potatoes, cubed 1 Irrge onion, chopped 1 Ipxgo ecu minced cla:ns 1 qt. milk Salt, popper, thyno, rr.d narjorcn Cook salt pork until soft in frying pan. Pour off excess fat. Add potatoes, onion, clam J'jIcc pud 1 cup of v/atcr to pork, Sinmor until potatoes are done Add clams, seasonings, md 1/2 cup more water, a^id sinner for at leaet 15 min. (The longer the better.) Heat milk ?r-d add clam mixt'ore to it. Serve at once, /iviost ITew Englandors v/ould not dignify this by the name Clam Chov/der, but_wc enjoy it as most ingredient are readily avralable^/ Mrs. Charles Keith 12 CHSOLE GmaO 1 1/2 cups cut okra 1 l/S triblc spoons ban or bacon drippings 1 largo onion chopped fine 1 clove garlic chopped fine 1 green pepper chopped fine 1 tablespoon parsley minced 1 qt. chicken stock (seasoned v/ith bay leaf) 1/2 8 oz. can tomato sauce 1 lb. cleaned shrimp 1/2 can v/hite crab meat 1/2 pt, oysters '-dth liquor may be added if desired Salt and pepper to taste Fry okra slov/ly in ham drippings, then add onions, garlic, mid green pepper. Fry until onions are soft. Add chicken stock, then remaining ingredients. Cook all together for 1 hour, G-umbo should be dark and veiy thick. If desired and available, add 1/2 tablespoon gumbo file pov/der just before serving. Serve in soup bowls \d.th a spoonful of hot rice in center. If I can*t get fresh okra I use a can of okra and don't fry it. Just add to onion, etc. Canned chicken broth may be used for the stock and a bay leaf to the seasonings. The people of Biloxi, i/here I learned to make gumbo, use all sorts of variations, but this is a good basic recipe. Betsy Shaban I-iEAT LOiiF 1/2 onion finely cut 1/2 teaspoon pepper 1/2 cup bread crumbs 3/4 C15) milk 1 lb, ground beef 1/2 Ibo ground pork 1/2 tablespoon salt 1/4 teaspoon nutmeg

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