On Mon 29 Aug 2005 05:19:21a, Goomba38 wrote in rec.food.cooking:

> I know I've posted this in the past after making it the first time but
> made it again last night. We get near orgasmic over the flavor so
> thought it worth posting again.
> This time I used ground chuck, ground lamb (marked down!) and some veal
> (also marked down, ground at home). I doubled the recipe and froze half
> uncooked for another day. It was just as wonderful as the first time
> when I used all beef. The entire house was just fragrant and enticing.
> It certainly is a recipe that helps keep my spices used and fresh as I
> stock up again, yet nothing is too strong or would scare someone off
> trying, IMO.
> I always serve it with white rice (tossing in a handful of frozen peas
> to steam in the rice at the last minute is nice) and a leafy salad with
> oil/vinegar dressing
> Goomba

<recipe snipped for brevity>

If I hadn't made meatloaf for dinner last night, I'd be makiing this one
tonight! It sounds wonderful, and full of so many flavors that I love!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974