On Mar 1, 6:05 pm, "Nancy Young" > wrote:
> "dtwright37" > wrote
>
>> Hey, no matter what you put into your
>> gumbo it'll be good, as long as you get a dark roux.
>
> Okay, I will make sure I do the roux part to a chocolate brown. The
> roux in this recipe calls for the celery, onion and garlic. I do love
> bell peppers but I'm just going to follow the recipe as written this
> time. You've really helped me to be comfortable with this recipe.
>
> nancy

nancy, just keep in mind that gumbo, especially Cajun (country) gumbo,
starts with a roux, and then has in it whatever aromatic vegetables
you have on hand, plus whatever meat is handy -- ducks, chicken,
sausage, seafood if you're near salt water, anything that sounds good.
You don't even need meat. There's a lenten gumbo that has 7-8
different leafy things. Try a recipe a time or two, then go with what
seems good to you.

Have fun; this ain't haute cuisine! ;-)

David

"dtwright37" > wrote in message
ups.com...
> On Mar 1, 6:05 pm, "Nancy Young" > wrote:
>> "dtwright37" > wrote
>>
>>> Hey, no matter what you put into your
>>> gumbo it'll be good, as long as you get a dark roux.
>>
>> Okay, I will make sure I do the roux part to a chocolate brown. The
>> roux in this recipe calls for the celery, onion and garlic. I do love
>> bell peppers but I'm just going to follow the recipe as written this
>> time. You've really helped me to be comfortable with this recipe.
>>
>> nancy
>
> nancy, just keep in mind that gumbo, especially Cajun (country) gumbo,
> starts with a roux, and then has in it whatever aromatic vegetables
> you have on hand, plus whatever meat is handy -- ducks, chicken,
> sausage, seafood if you're near salt water, anything that sounds good.
> You don't even need meat. There's a lenten gumbo that has 7-8
> different leafy things. Try a recipe a time or two, then go with what
> seems good to you.
>
> Have fun; this ain't haute cuisine! ;-)
>
> David

Ain't that the truth! Once you've got the trinity and the dark roux, you're
on your own. I'm dead sure Mrs. Cajun made her gumbo with whatever she had
in the house.

Felice

Have your people get back to my people when you decide to do meat loaf.

On Fri, 02 Mar 2007 01:08:24 -0800, Joseph Littleshoes
> wrote:

>Have your people get back to my people when you decide to do meat loaf.


Hey... not a bad idea! It's something more people will be willing to
try. I haven't made meatloaf in ages and I've *never* made meatballs.

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sf wrote:
> On Fri, 02 Mar 2007 01:08:24 -0800, Joseph Littleshoes
> > wrote:
>
>> Have your people get back to my people when you decide to do meat
>> loaf.
>
>
> Hey... not a bad idea! It's something more people will be willing to
> try. I haven't made meatloaf in ages and I've *never* made meatballs.

I'll be out of the meatloaf cook-along, both me and the hubby hate it. :~)

kili

On Thu, 01 Mar 2007 13:51:22 -0600, Andy <q> wrote:


>
>I just bought a jar of gumbo file powder. All the recipes say is to add it
>after taking it off the heat but it doesn't say how much to use.
>
>What would be a good amount for a bowlful of gumbo?
>
>Andy

I use about a tablespoon to the pot, off the flame, let sit for about
10 min., before serving.
At the table use sparingly, until the thickness you want.
I find that with the tablespoon in the pot is enough for me.

On Thu, 1 Mar 2007 21:41:09 -0500, "Felice Friese"
> wrote:


>> nancy, just keep in mind that gumbo, especially Cajun (country) gumbo,
>> starts with a roux, and then has in it whatever aromatic vegetables
>> you have on hand, plus whatever meat is handy -- ducks, chicken,
>> sausage, seafood if you're near salt water, anything that sounds good.

>
>Ain't that the truth! Once you've got the trinity and the dark roux, you're
>on your own. I'm dead sure Mrs. Cajun made her gumbo with whatever she had
>in the house.
>
>Felice
>
I thought that the word gumbo, was cajun for mosgovian.

On Fri, 2 Mar 2007 10:28:55 -0500, "kilikini"
> wrote:

>sf wrote:
>> On Fri, 02 Mar 2007 01:08:24 -0800, Joseph Littleshoes
>> > wrote:
>>
>>> Have your people get back to my people when you decide to do meat
>>> loaf.
>>
>>
>> Hey... not a bad idea! It's something more people will be willing to
>> try. I haven't made meatloaf in ages and I've *never* made meatballs.
>
>I'll be out of the meatloaf cook-along, both me and the hubby hate it. :~)
>
I didn't like meatloaf either until I figured out I didn't need to put
a lot of bread (like none) in it. In any case, while it may not be my
favorite meal - since I haven't made it in years, I'm up for a
meatloaf cook-along. I'd even be up for a meatloaf or meatball
cook-along because I've only made an appetizer called Swedish
meatballs, which is another thing I haven't made in years.



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On Fri, 02 Mar 2007 19:16:58 -0800, sf wrote:


>>sf wrote:
>>> On Fri, 02 Mar 2007 01:08:24 -0800, Joseph Littleshoes
>>> > wrote:
>>>
>>>> Have your people get back to my people when you decide to do meat
>>>> loaf.
>>>
>>>
>>> Hey... not a bad idea! It's something more people will be willing to
>>> try. I haven't made meatloaf in ages and I've *never* made meatballs.
I'd even be up for a meatloaf or meatball
>cook-along because I've only made an appetizer called Swedish
>meatballs, which is another thing I haven't made in years.
>
Hey, I have exactly the recipe I want to try. Anne Bourget's
meatloaf, which was really Maria Pia's meatloaf.

Christine

On Fri, 02 Mar 2007 20:37:47 -0700, Christine Dabney
> wrote:

<snip>

>Hey, I have exactly the recipe I want to try. Anne Bourget's
>meatloaf, which was really Maria Pia's meatloaf.
>
>Christine

and here it is, in all its glory. This is an rfc classic - maybe it
should be on the signature dish page?

MARIA PIA'S MEATLOAF

Serving: 4
1 lb. ground meat
1 egg
2 oz. milk
4 oz. approximately of French bread - no crust
Small onion chopped (raw or sauteed in butter)
1 clove of garlic
1/2 grated cheese (asiago or parmesan)
2 tablespoons parsley
1/4 lb. ground mortadella or pork

Mix ingredients: first the egg, milk, and bread; then add the rest.
Place in buttered loaf pan for 1 hour.

Buon Appetito!

Maria Pia Breschi
Weed, California

Anne's version:

I don't measure anything. Use mixture of ground chuck, sirloin, and
pork. (Have been too lazy to search out and pay higher price for
mortadella.)

Use large onion and sauteed slowly in butter for a long time.

Lots of cloves of garlic

Lots and lots of grated Parmigiano-Reggiano (I know, it doesn't make
sense to use such good cheese in a meatloaf and then refuse to pay for
mortadella. But I often don't make sense and when it comes to parmesan
- for me it HAS to be Parmigiano-Reggiano. Whatever you do, do not use
that mysterious stuff that comes in a green shaker canister.)

Parsley - a wash and dry an entire bunch of Italian flat leaf and then
chop it in the food processor.

Lots of freshly ground black pepper.

I mold it into a loaf on a jelly roll pan and bake at 350 degrees for
about an hour.

I am convinced that it is the large amount of cheese and parsley that
really makes this meatloaf so special. The aroma that it sends
throughout the house while it is cooking is marvelous."

Give it a go and see how it works. I have attached other recipes as
well to see how they go.

Bon Appetit!

On Mar 3, 11:10?am, (TammyM) wrote:
> > MARIA PIA'S MEATLOAF
>
> 1 lb. ground meat


One pound of meat does not qualify as a loaf.

On Fri, 02 Mar 2007 20:37:47 -0700, Christine Dabney
> wrote:

>On Fri, 02 Mar 2007 19:16:58 -0800, sf wrote:
>
>
>>>sf wrote:
>>>> On Fri, 02 Mar 2007 01:08:24 -0800, Joseph Littleshoes
>>>> > wrote:
>>>>
>>>>> Have your people get back to my people when you decide to do meat
>>>>> loaf.
>>>>
>>>>
>>>> Hey... not a bad idea! It's something more people will be willing to
>>>> try. I haven't made meatloaf in ages and I've *never* made meatballs.
> I'd even be up for a meatloaf or meatball
>>cook-along because I've only made an appetizer called Swedish
>>meatballs, which is another thing I haven't made in years.
>>
>Hey, I have exactly the recipe I want to try. Anne Bourget's
>meatloaf, which was really Maria Pia's meatloaf.
>
OK, JL will get his wish. We'll do a meatloaf/meatball cook along
some day soon! Maria Pia? That's my friend's name and she's one heck
of a cook! LOL


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sf wrote:

> On Fri, 2 Mar 2007 10:28:55 -0500, "kilikini"
> > wrote:
>
>
>>sf wrote:
>>
>>>On Fri, 02 Mar 2007 01:08:24 -0800, Joseph Littleshoes
> wrote:
>>>
>>>
>>>>Have your people get back to my people when you decide to do meat
>>>>loaf.
>>>
>>>
>>>Hey... not a bad idea! It's something more people will be willing to
>>>try. I haven't made meatloaf in ages and I've *never* made meatballs.
>>
>>I'll be out of the meatloaf cook-along, both me and the hubby hate it. :~)
>>
>
> I didn't like meatloaf either until I figured out I didn't need to put
> a lot of bread (like none) in it.

I use about 1/4 of the weight of the meat in oat bran, i like the
flavour it adds to the meat loaf.
--
JL

In any case, while it may not be my
> favorite meal - since I haven't made it in years, I'm up for a
> meatloaf cook-along. I'd even be up for a meatloaf or meatball
> cook-along because I've only made an appetizer called Swedish
> meatballs, which is another thing I haven't made in years.
>
>
>

sf wrote:

> On Fri, 02 Mar 2007 20:37:47 -0700, Christine Dabney
> > wrote:
>
>
>>On Fri, 02 Mar 2007 19:16:58 -0800, sf wrote:
>>
>>
>>
>>>>sf wrote:
>>>>
>>>>>On Fri, 02 Mar 2007 01:08:24 -0800, Joseph Littleshoes
> wrote:
>>>>>
>>>>>
>>>>>>Have your people get back to my people when you decide to do meat
>>>>>>loaf.
>>>>>
>>>>>
>>>>>Hey... not a bad idea! It's something more people will be willing to
>>>>>try. I haven't made meatloaf in ages and I've *never* made meatballs.
>>
>> I'd even be up for a meatloaf or meatball
>>
>>>cook-along because I've only made an appetizer called Swedish
>>>meatballs, which is another thing I haven't made in years.
>>>
>>
>>Hey, I have exactly the recipe I want to try. Anne Bourget's
>>meatloaf, which was really Maria Pia's meatloaf.
>>
>
> OK, JL will get his wish. We'll do a meatloaf/meatball cook along
> some day soon! Maria Pia? That's my friend's name and she's one heck
> of a cook! LOL
>
>
Some where in the google archives is a copy of Leah Wolfs recipe from
her book "Jewish Cookery" that i posted last time we had a meat loaf
discussion here.

Its the best i have found, and the post includes the anecdote where i
relate adding the beef broth to the meat mix and turning it into a
almost liquid, and thinking "ooops" that cant be good, and having no
other recourse but to cook it up, i was amazed at how well it cooked up
and the fine grained, almost "pate" like texture of the resulting loaf.

I now follow Leah Wolfs instructions in a basic way, and add my own
additions, one time, just out of sheer laziness i pureed in the food
processor rather than chop by hand the veggies, and have never gone back
to hand chopping, but i like the fine grained meat loaf better than the
chunky meat loaf, primarily cause i am very fond of meat loaf sandwiches.

I made a meat loaf with ground sirloin once that was extraordinarily
delicious.
--
JL

On Wed, 28 Feb 2007 16:59:30 -0500, "Felice Friese"
> wrote:

>Christine wrote:
>
>>> Well, I already have my chicken and my andouille in the freezer. I
>>> have chicken stock already made...
>>>
>>> So all I need are the trinity fixings: celery, scallions, onions, and
>>> green peppers. And I might have a bit of those already. I know I
>>> need scallions though...
>>>
>>> Christine
>
>But but but .. scallions make four!
>
they are a garnish

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"kilikini" > wrote in message

> BOB wrote:
> > "kilikini" wrote
> > >
> > > I voted always, because, heck, I'm even making gumbo this weekend
> > > for the cook-along and I won't touch it. Hubby loves it.
> > >
> > > kili
> >
> > You are exactly the person that I thought of when I read the survey.
> > From what I understand, *most* of what you cook is stuff that you'd
> > never eat (but you're slowly adding more things that you like to
> > *his* list of likes. ;-)
> >
> > BOB
>
> You know us well, BOB. LOL.
>
> kili

;-)
again!

BOB