Here's what I did. Take one pound of hamburger meat (small meatloaf) and dump it and crumble in a bowl. Crack in one egg.
One piece of toasted bread chopped very fine (bread crumbs-a binder) and dump in. 'Bout a half teaspoon of garlic salt.
Add a sprinkling of fine black pepper. 'Bout a quarter cup (or so) of french fried onions (from a can--you know--the kind you make green bean casserole with). 'Bout a quarter to a third cup of ketsup. Start squeezing and mashing real good. Form it
in a baking pan. Pour a small can (8 ounces) of tomato sauce on top and all over. Let it run down the sides. I then reach in the sugar bowl using my thumb and 3 fingers and from that I sprinkle sugar on that tomato sauce to "cut" down the tartness and tomatoeeeeness (make sense?) 350 degrees for one hour. Goes well with creamed potatoes and corn. Hot buttered rolls.
A great "comfort food". Enjoy. Sincerely, Good Old Mr. Wilson's Kitchen
p.s. I use corn "for a gauge". When I see the last kernel "come out", I know how my "system" is working! At my age you watch goes in you and certainly what "comes out of you".
Lloyd gave it a class A---EXELLENT rating. And that young man is picky picky picky!!
Hahahahaaaa. Of course I starved him beforehand. Wife and daughter are in Houston spending the same money twice. We are living the "batchelor life". Hahahahahahaa.
Yes the "Soup Nazi" on Seinfeld was patterned after my character! :)
We make a meatloaf similar to yours.
We put peas & corn in the meatloaf, mix in some hot english mustard, tomato sauce & vegemite (used instead of beef stock).
Before it goes in the oven we sprinkle grated cheese over the top.
Usually eaten with mashed potatoes & gravy. :thumb:
The next day I usually have meatloaf on fresh breadrolls for lunch.
WUUUUUUUUUUUUUUUUUUUUUU that sounds good!!! And especially meatloaf on bread rolls "the day after". I find MANY dishes taste better "the day after"........all those wonderful flavors with herbs and spices married together in a jolie melange "set in" and give more robust flavor throughout "the next day". Thanks for your input! :)
OMW?
Try this one, might be a bit Cosmopolitian for you but its one of my personal faves and always impresses the girls. Quick and easy and well worth a try.
Spaghetti with broccoli and anchovy.
350g/12oz spaghetti
350g/12oz broccoli
5 tbsp olive oil
6 chopped anchovies
2 large red chillis, seeded and chopped. Or just chopped if you want that extra edge.
100g/4oz stale white breadcrumbs
Parmisan cheese and cherry tomatos to garnish
(Quantities are for 4 portions)
1) Boil spaghetti blah blah blah....chop the brocoli into small florets and throw in with the spag` for the last 3 mins or so.
2) Heat some oil in a frying pan with a medium heat. Add the anchovies and chillis and fry briefly. Add the crumbs and continue frying until crunchy and golden (about 4 mins).
3) Thoroughly drain the the spag` and broccoli, return to the pan, toss in 3/4 of the crumb mix and season with S & black-P and the remaining oil. Serve each portion in a bowl topped with the remaining crumb mixture. Sprinkle parmisan cheese over and garnish with quartered cherry toms`if you wish.
That DOES sound impressive! What kind of chilies do you use?
wilson mine is somewhat similar to yours, cept i use a VERY tiny amount of perpper spray VERY tiny amount. puts enough spice into it, not chili spice, but enough, side effect, for some it gives them tremendous gas tho, but eh good food has a price to pay :bowdown:
Cheers for that one Wilson, Only just spotted it! must be gettin' dopey in me old age.
I will give that a go.
It's 1400 hrs where I am, just had an hour nap after an 05:30 start, so much for a nice little part-time retirement job! Today I will cook the lady friend a Turkey Korma, only mildly hot but lots going on spice and flavour-wise and shortly off to France & Belgium so by the end of the week you can expect a "Chevaline" (Horsemeat) recipe, I just love it. Do you guys eat Horseflesh? not popular in England but available all over mainland Europe. I will probably pick up some Duck and Venison as well as trying to reduce the wine-lake.
Tax/Duty on wine in France 2p, Germany Nil, England 129 pence per bottle - No contest.
All of you, all of the mentioned sounds great. Cal, I've never had horsemeat but I'd try it. You know we rednecks and coonasses will eat anything that doesn't eat us first!! Tee heehee.
I have eaten (illegal in this country) beef lungs smuggled in from Germany in a rich gravy over some MASSIVE and I do mean MASSIVE dumplings. It was most exellent! :)
Have a great trip and be cool, safe, and don't take any merde de francais!!!
Your beef Lung reference reminded me of my Czech trip in the summer, one place I ordered the "Wenceslas Special" which turned out to be four meats, Pork, Pork, Pork, Beef, lamb and Chicken served with four or five different types of dumplings which came sliced like supermarket bread varying in colour from white to almost black. It was excellent but a bit heavy considering how hot it was at the time but I bet its a great winter dish.
As for "merde de Francaise" - There won't be any of that. I doubt I will leave the Flanders region which overlaps the Franco-Belge border, the Flemish are a race apart much more Anglo-Saxon in many respects (even Germanic) than the Galls. In my working life I worked there from time to time around the Zeebrugge - Oostende area and those guys know how to eat,.....and....errrr....drink.