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Tnx JT! Speaking of celery, I have been using more lately, chop up the top 1/3, leaves and all for soup and anything requiring cut up celery.

I only use the seeds for my cream of tomato soup and German Potato salad. I saw in the seed catalog you can buy some leafy type celery (no stalks). I was amazed to see a video of a back woods Serbian cook, and she went outside and cut some of that leafy celery and fresh mint for her style of stuffed red peppers.

They cook on hot coals, amazing to watch some of the videos. The channel is AlmazanKitchen and it's best beans and sausage. I just drool at some of the things she makes using clay cookware and hot coals for hours and hours.

There's a couple recipes for family secret ham and bean soup as well as just ham and bean soup.

Speaking of dry lima beans, my Jewish girlfriend's mother used to make beef brisket and beans with those dried white limas or butter beans. Also an old boss made some yummy baked beans with them, soaked and cooked, bacon, the stuff you put on homemade pork and beans. So I have cooked with those dry limas but have to improvile if I do it again.

Oh, Chef Buck (another yt channel) is really cool, makes some neat stuff. He uses too much garlic and spices for my taste, but I like his ideas and style.

Here's Trump's mother's meat loaf, the kind he made Chris Christie eat.

It sounds so good with mashed potatoes and mushroom gravy. I've discovered Idahoan brand of pkg mashed potatoes and today found a recipe for Better than Boullion beef gravy. Then combine with I think it was Chef John's mushroom gravy and sounds delish. Also Betty Crocker has some sour cream and garlic mashed potatoes and Yukon gold. I cut the butter down to 2 tbsp and have to tweak the liquid (I only like the kind you add your own milk and butter). To the Yukon gold, the final stir I stir in 1/2 8 oz pkg Kraft grated sharp cheddar. Yummy!

I found the recipe on a link from the Newser article I saw tonight. Gonna be a biotch to format but will try.

Mr. Trump’s Mother’s Meatloaf:

2 lbs fresh ground beef
1 Spanish onion (fine dice)
1 Red bell pepper (fine dice)
1 Green bell pepper (fine dice)
2 cloves garlic (minced)
 1 large beefsteak tomato diced fine (remove seeds) 
2 extra large fresh eggs
2/3 cup of seasoned breadcrumbs
¼ cup chopped parsley 
2/3 cup of tomato puree
1/2 tablespoon of salt and pepper

1). In a large sauce pan slowly cook peppers, onion, garlic and tomato until the onions turn translucent and let cool.

2). In a large mixing bowl add ground beef, cooked cool vegetables, eggs, breadcrumbs, parsley, salt and pepper and mix well.

3). Remove the mixture from bowl and place in a 14”x 9” x 2” ceramic baking dish and form into a loaf.

4). Top loaf with tomato puree and bake in a 350 degree oven for 45-55 minutes or until brown and firm.

5). Let the loaf rest for 10 minutes before slicing. Serve with mushroom gravy and mashed potatoes.