Posted on 08/26/2015 6:33:56 PM PDT by Jamestown1630
My Grandmother, who largely raised me, was born in 1890. She lost her mother when she was only ten years old, and at that young age became largely responsible for her younger brother, while their father plied his trade as a small sailing ship captain in the Tidewater, transporting freight.
She married the first time at a very young age - and actually lied a little to do it, because she wasn't quite sixteen.
She died at the ripe old age of 94; and until the last six months of her life she was completely running her own household, doing the budgeting, the meal-planning, even some of the housecleaning.
All of which is to say that she was COOKING for people, for a very long time.
A few months before she died, she was bed-ridden and comfortable, but in-and-out of lucidity. We took care of her at home, and took turns sitting and talking with her. One day we realized that we had never gotten her Chicken Pie recipe. So, my brother sat with her, and asked her how to make the Chicken Pie; and Granny said, "well, first you get a chicken; and you take all its feathers off."
She was remembering the old days, when gathering food and preparing it was very different than it became in the mid to latter 20th century.
Granny's life was often difficult; and I think that after many decades of cooking, day-in and day-out for lots of people, she welcomed the new convenience foods that became available in her later lifetime. She loved cake mixes - Duncan Hines was always her favorite - and she became a great fan of Hamburger Helper; but I think she really appreciated the Lipton Onion Soup Mix when it came out, and she used it a lot.
Her Meatloaf was wonderful, and it always had the Lipton stuff in it. I'm not sure where she first found the recipe, but I know that 'Dear Abby' of the newspaper advice column fame, published a meatloaf recipe that included the Lipton Soup mix. If you look up 'Dear Abby Meatloaf Recipe', you'll find that a similar recipe also comes up as the 'Ann Landers' meatloaf recipe. (In the 1950's, the ladies styled as 'Abby' and 'Ann' were actually sisters, and rivals in the Advice Column business ;-)
I searched a long time for a meatloaf recipe that was really like my Granny's; and the closest one I found was one that claimed to be 'like Boston Market's'. I can't find the same one now, under that search - I think it was a 'Top Secret' recipe - and now there seem to be several recipes out there claiming to be 'like Boston Market'; but here's what we do (and I like the Friedman Sisters' idea of bacon on top, as a variation, q.v.):
Meat Loaf
2 eggs
4 T. sour cream
4 T. ketchup
4 T. flour
2 packages of onion soup mix, dry
2 lbs. of ground beef
Extra ketchup for the top
2/3 c. spicy V-8 Juice (or 1 can El Pato tomato sauce with jalapenos, and 3/4 can water)
Into blender put the first 5 ingredients exactly as given. Blend until smooth.
In medium bowl combine with beef. Mix well and shape into a loaf.
Bake in a greased pan at 400 degrees F for 60 minutes. After the first 20 minutes, add the El Pato and water around the loaf; return to bake for 20 minutes. After second 20 minutes, coat top with ketchup and return for final 20 minutes.
-JT
Fall is on the way and that means...
MUSHROOMS!
One of the best mushrooms you’ll ever see grows all over the place, and after fall rains is the best time to find them. Unfortunately I can’t find a good spot around here where any good number grow, I only find one or two here and there, rarely enough for mushroom omelets...
I’m talking about the Meadow Mushroom, Agaricus Campestris.
http://www.fcps.edu/islandcreekes/ecology/meadow_mushroom.htm
Not hard to identify, and not many it can be confused with once you know what to look for. Gills are pencil eraser pink when it’s young, mostly white or sometimes a bit brownish, often grows in groups. Like I said, around here I rarely find groups though. I’m not happy...Gills turn brown later on when mature.
Watch out for the Amanitas. Some of the most deadly mushrooms around are in the Amanita family. Fortunately most are not likely to be confused with Agaricus, which is a close relative of the mushroom sold in grocery stores.
http://www.mushroomexpert.com/amanita.html
The one sold in grocery stores is Agaricus Bisporus, identical to the Meadow Mushroom, except for a microscopic difference. This takes a little explaining...
Mushrooms grow by way of spores, produced in a small sac that hangs from the gills called a Basidium. Agaricus Bisporus, sold in grocery stores, contains two spores in each basidium, Agaricus Campestris contains 4 in each. Otherwise they are identical, and the wild variety tastes better. The gills turn brown later in life as the spores ripen, the mushroom is still edible.
http://www.mushroomexpert.com/agaricus_bisporus.html
The Horse Mushroom, Agaricus Arvensis, is very similar, edible and also very good. And found in very similar locations to the meadow Mushroom.
http://www.mushroomexpert.com/agaricus_arvensis.html
Puffballs - Yes puffballs. Easiest ones in existence to ID. Here’s what my mushroom book says:
If it’s white inside and does not stink, the puffball is edible.
That’s an exact quote from my book with instructions on how to ID over 500 varieties of mushrooms. Many require a microscope and lab chemicals I don’t have, so I can only ID a few. But puffballs are super easy. If you’re already familiar with puffballs, you’re halfway there.
To be sure:
Slice a puffball vertically. You need it sliced anyway. If you see the shape of a stem and mushroom gills inside, it’s a button mushroom that hasn’t opened up yet, don’t even think about it, throw it away. I don’t see this often, I think twice in 30 years of collecting wild mushrooms.
If it’s a solid mass inside, it’s a puffball. If it’s white and doesn’t smell bad, it’s edible. The edible ones have an earthy smell.
http://www.mssf.org/cookbook/puffballs.html
Giant puffball
http://www.wildmanstevebrill.com/Mushrooms.Folder/Giant%20Puffball.html
I’ve found these the size of soccer balls before.
http://www.wildmanstevebrill.com/Mushrooms.Folder/Giant%20Puffball.html
Toward the bottom of that last page is a brown puffball. I find similar ones around here the size of softballs. We got some rain yesterday, I’ll be looking tomorrow but I don’t think it’s cool enough yet.
Puffballs are CHOICE as far as edible mushrooms go, excellent eating. If you like table mushrooms, start looking for puffballs. They’re my favorites.
To cook -
Cut off base. Rinse in cold water, place on a paper towel to dry.
Slice vertically, about 1/4 inch thick. Peel off the outer covering, which is usually leathery. Saute in butter until slightly brown, flip and do other side. Eat.
Can also be used in an omelet after cooking. Or anything else you would normally use mushrooms for.
Stuffed Mushrooms
Any edible mushroom about 2 inches diameter will work for this.
Rinse and allow to dry. Break off stems, and cut into small pieces.
Saute a few shrimp, or fry up s few slices of bacon. Or both. Break up bacon, chop shrimp into small pieces. (I’m sure other things will work, lobster, crawfish, ham, turkey, chicken, even lunchmeats, just chop it up fine.) Shrimp is the cat’s meow though...
Chop up a clove or three of garlic. After the shrimp and/or bacon is done, saute the chopped mushroom stems, drop the garlic in last and give it maybe two minutes.
Place mushroom caps upside down in a pan to bake, I use a 8 inch glass brownie pan. Mix filling ingredients well, fill each cap with that, then sprinkle cheese liberally on top of it all. I use the Italian cheese blend available at grocery stores, Cheddar or Swiss will work too.
Bake at 350ºF until cheese browns. Usually about 10 minutes or so, max.
That sounds like a pate! and, after all, ‘meat loaf’ is really a simple pate.
Way back when, the ‘modern’ wing of the National Gallery of Art was a ‘New Thing’.
I had a day off, and decided to have a look-see at this newly-opened thing. I’m not sure, but I think there was a St. Gauden exhibit at the time.
The little restaurant there - (situated in a sort of loft, where one was at eye level with the top of the Calder mobile) - was offering something called “Country Pate”; and it was *wonderful*.
I’ve tried recipes called ‘country pate’, since then; but many of them are so full of chicken liver, I can’t stand them.
I’d love to have a recipe for a country pate that isn’t so ‘liver-y’.
-JT
Doesn’t matter. There’s no better sandwich than cold, congealed meatloaf, with mustard, on bread :-)
-JT
Um....Hunt’s?
:-)
I make a turkey meatloaf, the exact recipe isn’t exact since I made it up. I use ground turkey with stuffing instead of bread crumbs and throw a layer of cranberry sauce in the center and use turkey gravy for the moisture for the stuffing instead of the usual milk for bread crumbs, and of course add an egg as a binder. I reserve some gravy for the top. It’s a little bit of Thanksgiving ;) I also have made a rueben meatloaf which uses corned beef and sauerkraut mixed with ground beef and it’s quite good-
Ingredients
1 lb ground beef
1 cup soft breadcrumbs
1/2 cup thousand island dressing
1 egg
1/2 teaspoon caraway seed
1/4 teaspoon pepper
8 ounces sauerkraut
1 ounce corned beef, chopped ( from can)
1/2 cup swiss cheese, shredded
Directions
Combine all ingredients except last 3 in medium bowl.
Press 1/2 of mixture in bottom of loaf pan.
Make slight indentation, lengthwise down center of meatloaf.
Combine all the filling mixture and put in indentation.
Top with remaining meat mixture, pressing to enclose filling and sealing edges.
Bake at 350 degrees for approximately 1 hour.
Let stand for 5 minutes.
Was butterbread a cake?
I use the recipe my grandmother used, which she said came from the Quaker Oatmeal box.
Ground beef, ground pork, ground veal, oatmeal, finely diced onion, tomato juice, eggs, salt, pepper, dried sage, glazed with ketchup, brown sugar, and mustard powder.
The best pate I ever had this side of France was at Poogan’s Porch in Charleston SC.
Was butterbread a cake?
in the Cake family...a cousin made it once but I’ve forgotten the exact recipe. I think recall the base being biscuit rolled out in a pan then canned peaches or other variety of canned fruit over that then add milk over it then add sugar over the milk...bake temp and time can’t remember.
This desert is smack yo momma good!
I’ve never heard of ‘Butterbread’, unless it came under a different name.
Perhaps someone will see, and post a recipe.
-JT
Could have a different name. I’ve seen it once on a menu in a Soul Food restaurant.
Hope someone is familiar with this desert. Now I must contact the cousin who made this. I wanna make this desert for Thanksgiving
I think recall the base being biscuit rolled out in a pan then canned peaches or other variety of canned fruit over that then add milk over it then add sugar over the milk...bake temp and time can’t remember.
*********************************************
That sounds like a little cousin to a fruit cobbler.
I wonder if it was butter rolls. Biscuit dough spread in the pan or rolled up and sliced like cinnamon rolls, then baked in a sauce of milk and sugar. The sauce gets thick almost like a pouring custard. I will look for the recipe, my grandmother used to make it when I was young and I may have her recipe. You could try searching online for old fashioned butter rolls.
Mine is pretty standard: one packet of meatloaf mix (beef, veal, pork) and one smaller packet of beef, handful of Italian-style breadcrumbs, one or two eggs, chopped onion and lots of salt and pepper. Mix it together, put it in a loaf pan and cover the top with ketchup. Cook it at about 425 until done. Save pan drippings for gravy the next day.
I have this fun cookbook by “Colonel” Mike Masters of Kentucky who makes his with breakfast sausage and beef. Think I’ll give that a try next.
Love your story about your wonderful grandma!
Sorry I’m a little late to this thread. I use my home canned salsa to make meatloaf and hubby loves it.
1 to 1 1/2 lb. hamburger
1 pint salsa
1 chopped onion (I know it’s in the salsa, but you can’t have too much.)
1 egg
About 1/3 pkg. Pepperidge Farm Stuffing Mix
1 tbsp. Worchestershire sauce
About 1/3 c. ketchup
Mix well. Put in baking dish. Top with bacon slices.
Bake at 360 degrees until done.
Thanks everyone for all the great recipes.
That should have been 350 degrees. Actually, if I’m in a hurry, I will turn it up to 400.
Some yummy looking recipes here. We favor the non-tomato type. I saute a good amount of fresh mushrooms while the meat loaf is baking and then put them in a bowl with a can of cream of mushroom soup and some soy sauce. Mix well and for the last 20 minutes of baking time, I drain the meatloaf on any grease and then spread the sauce on top. since I usually have potatoes with meatloaf the sauce works well on both.
Here is a family favorite:
From Harry’s Bar & Grill, 3549 N. Oakland Ave., Milwaukee.
Chef Michael Wolf sent the recipe.
Harry’s Bar & Grill Bourbon Meatloaf
Makes 6 servings
Bourbon sauce (see recipe)
3 pounds ground beef
1 yellow onion, finely diced
3 cloves garlic minced
½ cup chopped parsley
2 tablespoons Worcestershire sauce
½ cup ketchup
2 large eggs, beaten
½ cup bread crumbs
Kosher salt and black pepper
4 slices of apple wood smoked bacon
Prepare bourbon sauce. Preheat oven to 350 degrees.
In a large mixing bowl, combine ground beef, onion, garlic, parsley, Worcestershire sauce, ketchup, eggs, bread crumbs, salt and pepper.
Press beef mixture into a loaf pan that measures at least 9 1/2 by 5 1/2 inches. Meatloaf will come nearly to top of pan. Pour some of the bourbon sauce over top of meatloaf mixture, then set bacon on top of sauce. Place foil over meatloaf and bake in preheated oven about 45 minutes. Remove foil and bake another 15 to 20 minutes or until cooked through and bacon is browned. Remove from oven and let stand about 10 minutes before serving. Slice and serve topped with any of the additional bourbon sauce.
Bourbon sauce:
¼ cup packed brown sugar
¼ cup bourbon
½ cup ketchup
¼ cup granulated sugar
1 teaspoon mustard powder
In small saucepan, combine brown sugar, bourbon, ketchup, sugar and mustard. Cook over low heat 3 to 5 minutes or until sugar is melted. Remove from heat and set aside.
This is an twist on meatloaf that was very popular at our house;
5 Alarm Cookoff winning Brooklyn recipe from firefighter John Sierp
John Sierp’s spin on meatloaf pleases even those who don’t usually like the dish, says the FNDY cook from Brooklyn.
“Since the guys at my firehouse have a second name for me (Martha - as in Stewart),” says John Sierp, “It’s no shock that one night I threw together a bunch of stuff we had in the fridge with the storebought meat to come up with this ridiculously delicious meatloaf (a firehouse staple).
Recipe: Pork Meatloaf
Serves: 6
Prep Time: 15 minutes
Ingredients
For the meatloaf:
2 1/4 pounds fresh ground pork
3/4 pound ground beef chuck
3 eggs, beaten
6 garlic cloves, minced
2 teaspoons peeled, freshly grated ginger
1/4 cup chopped canned pineapple with juice
1 teaspoon Sriracha hot sauce
3 teaspoons hoisin sauce
1 teaspoon honey
1/2 cup good soy sauce (Kikkoman or better)
11/2 cups panko bread crumbs (soaked in approximately 1/2 cup milk)
Black pepper to taste
For the topping:
1 teaspoon honey
1 teaspoon hoisin sauce
2 teaspoons pineapple juice
Pinch of Sriracha hot sauce
4 to 5 canned pineapple rings
Instructions
Preheat the oven to 365 degrees.
To make the meatloaf: Combine all meatloaf ingredients in a bowl. Work with your hands to incorporate all the ingredients. (Do not overwork the meat; this can cause it to become too tough - work it just enough to incorporate the ingredients.) Form into a loaf that is approximately 4 inches in diameter.) Place into a flat pan.
To make the topping: Stir together all ingredients except pineapple rings. Top the meatloaf with pineapple rings and drizzle with the topping. Bake the meatloaf for 45-50 minutes (35-40 minutes in convection oven), or until the internal temperature of the meat reaches 160 degrees. Allow the meatloaf to rest for approximately 10-15 minutes before slicing. Serve with your favorite potato and vegetable dishes.
I try to cook one day and make it last two. I guess I learned from my Mom how to make one big meal and then change things up for leftovers that the family loved. Anyways, with meatloaf.. I make a very large one and usually serve it with mashed potatoes and a vegetable. With the leftovers, I cube the meatloaf and add it to spaghetti sauce for a pasta dinner. I didn’t realize how much the kids loved the “square” meatballs until one of their teachers asked for the recipe... seems the idea of not round meatballs is a kid’s cool idea for dinner.
Hubby makes meatloaf and mixes pulled pork into it. SO good! Blackberry balsamic merlot reduction over it, and you’re set.
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