FoodBanter.com - View Single Post

(Lynn Gifford) wrote in message . com>...
> Oh Wow! Somebody else knows Pigs in a Blanket. My grandmother made
> them. They were seasoned raw hamburger with onions and sometimes a
> little green pepper and a beaten egg - just about what you'd use for
> meatloaf but with no "filler".
>
> Thn "logs" of this stuff (about the size of a sausage) was wrapped in
> piecrust and baked. Ah yes . . all together now . . ."Pasties!" only
> smaller. My mother made them with bisquick dough. I make them with
> piecrust. They are served with catchup and (like pizza) are an
> acquired taste served cold for breakfast.
>
> Now toad in the hole - that's a whole (hole?) 'nother
> thing!!!!!!!!!!!!!!
>
> Lynn from Fargo

Not exactly "pig in a blanket," but one of my kids' favorite things
growing up was a meatloaf-style mix spread on Bisquick biscuit dough,
and then rolled up, sliced and baked. Eat with a fork, or with the
fingers. I made sauce of ketchup, yellow mustard, brown sugar,
Worcestershire, sweet relish, diced onion and heated, to pour over
them or dip them in.

N.