On Thu, 08 Jan 2009 17:59:30 -0600, Damsel in dis Dress
> wrote:

>On Thu, 08 Jan 2009 18:50:29 -0600, FERRANTE
> wrote:
>
>>Damsel,
>> I am really enjoying your recipes. They sound delcious and simple to
>>make. I look forward to any more that you might share with us!
>>
>>Mark
>
>Well, thank you very much! I'll see if I can find a couple more this
>evening and tomorrow. Then you guys will get a reprieve from my posts
>until at least Wednesday. We're in the process of moving to our new
>place, and the cable won't be wired until Wednesday.
>
>Thanks again ... you made a terrible day a little brighter!
>Carol

Damsel,
Hope everything goes well and without problems re your move. Just
think next week, at this time, it will be all over and you'll be back
home in Internetland!

Mark

In article >,
Scott > wrote:

> I start mine in a loaf pan, then move it over to a 8X8 pan, then 13X9
> pan, then finally a sheet pan.

ROTFL!! (If you roll the loaf in cornflake crumbs before baking you can
just start and stop at the 9x13" pan. '-)
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof,
I have mended my fences; now let the winter winds blow."

In article >,
(Lass Chance_2) wrote:
> So....I used various of my Asian sauces, Hoy Sin, a little Oyster
> sauce....It came out wonderful! I discovered my Asian meatload by
> accident, but it's my preferred method now.

That might be a little more information than we need. Maybe a lot more.
:-)

> Also, I use half ground beef and half ground turkey to cut down a bit
> on the cholesterol. You'd never know it---(works well wirth chili,
> too)

> Lass

Lass, have you checked the fat content of the ground turkey? It may not
be as lean as you think it is.

Re the absence of tomato anything, tomato powder is handy to keep around
for just such an occasion. I buy it at my food co-op. It is not cheap
but invaluable when I want just a little bit of tomato flavor involved
in a dish.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof,
I have mended my fences; now let the winter winds blow."

In article >,
Damsel in dis Dress > wrote:

> On Thu, 8 Jan 2009 00:02:30 -0800, "Joy" >
> wrote:
>
> >The crust is my favorite part, too, especially for sandwiches, so I just
> >spread my mix directly on a sheet pan. You can make it as thick as you'd
> >like, leaving room around the edge for fat runoff. For sandwiches, you can
> >cut it to fit any size of bread you happen to have, and it's all crust!
> >Kinda like using muffin-top pans.
>
> Joy, you are an evil genius! Thank you! I've never heard of sheet
> meatloaf before. And I'll bet it cooks a lot faster, saving energy,
> too!
>
> Carol

I just read something about meatloaves -- a mag in a waiting office, I
think -- maybe a new Woman's Day or Family Circle. Ways to make them
and one thing they emphasized was to have some 'height' to it; that if
you spread it too thin on/in a pan it comes out more like a hamburger
than a meat loaf. I understand the distinction they make and agree;
there's a difference between a meat loaf and a hamburger.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof,
I have mended my fences; now let the winter winds blow."

Cheryl wrote:
>
> "cybercat" wrote:
>
>>
>> "Joseph Littleshoes" wrote:
>>
>>>
>>> It turned out marvelous, very fine grained, almost pate like in
>>> consistency, and just about perfect for slicing for sandwich.
>
>
>>
>> This is the first time I have been tempted to buy a food processor.
>>
>
> I have a little mini Krupps that is perfect for anything I've ever
> needed to chop fine.

Since being given a little "Oskar" mini prep (about 2 cup bowl) i
hardly ever take the big old heavy FP out of its storage space.
--
JL

Lin wrote:

> Joseph Littleshoes wrote:
>
>> I suppose its time for my routine rant on fine grained meat loaf,
>> suitable for slicing for sandwich's.
>
>
> and ...
>
>> It turned out marvelous, very fine grained, almost pate like in
>> consistency, and just about perfect for slicing for sandwich.
>
>
> Hey ... where was your rant in there? I didn't see it ... ;-)
>
> I might add that my mom never sautéed or sweated the veggies before
> adding. Now, THAT was a chunky meatloaf.

I 'sweat' or stew veggies in butter for stuffing but not for meat loaf.
>
> The veggies have cooked through so much by the time my meatloaf is done
> that I get the slicing variety so highly coveted around here.

I sometimes think that's the only reason to make meat loaf, for slicing,
specifically for meat loaf sandwiches.

If anybody's interested i have a 'ratatouille' meat loaf recipe that
layers slices of eggplant with the meat and lots of other ingredients
and is served with a brandied pesto sauce.
--
JL
>
> --Lin

"Melba's Jammin'" > wrote in message
...
>
> Re the absence of tomato anything, tomato powder is handy to keep around
> for just such an occasion. I buy it at my food co-op. It is not cheap
> but invaluable when I want just a little bit of tomato flavor involved
> in a dish.

Thanks for the info! I'm not a tomato fan, but I do like the flavor in some
foods. Having a dried version beats my solution of keeping a tube of tomato
paste in the fridge. At least for me.

"Joseph Littleshoes" > wrote in message
.. .
> Cheryl wrote:
>>
>> "cybercat" wrote:
>>
>>>
>>> "Joseph Littleshoes" wrote:
>>>
>>>>
>>>> It turned out marvelous, very fine grained, almost pate like in
>>>> consistency, and just about perfect for slicing for sandwich.
>>
>>
>>>
>>> This is the first time I have been tempted to buy a food processor.
>>>
>>
>> I have a little mini Krupps that is perfect for anything I've ever needed
>> to chop fine.
>
> Since being given a little "Oskar" mini prep (about 2 cup bowl) i hardly
> ever take the big old heavy FP out of its storage space.
> --
> JL

Good info, all. If I get one it will be a mini. I love my Krupps coffee pot.
It is old, but keeps on going.

On Fri, 09 Jan 2009 10:23:46 -0600, Melba's Jammin'
> wrote:

>I just read something about meatloaves -- a mag in a waiting office, I
>think -- maybe a new Woman's Day or Family Circle. Ways to make them
>and one thing they emphasized was to have some 'height' to it; that if
>you spread it too thin on/in a pan it comes out more like a hamburger
>than a meat loaf. I understand the distinction they make and agree;
>there's a difference between a meat loaf and a hamburger.

I definitely prefer the shorter ones made in my cast iron pan vs the
tall ones made in a bread pan.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Fri, 09 Jan 2009 08:54:20 -0800, Joseph Littleshoes
> wrote:

>Since being given a little "Oskar" mini prep (about 2 cup bowl) i
>hardly ever take the big old heavy FP out of its storage space.

hehehe! Mini FPs are da bomb!




--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Fri, 9 Jan 2009 18:40:51 -0500, "cybercat" >
wrote:

>I love my Krupps coffee pot. It is old, but keeps on going.

I have a West Bend that's a bizzion years old. My now 29 YO DD gave
it to me for xmas when she was in junior high... I drove her to school
every day - I liked a cuppa coffee before we went on our merry way, so
I put my "old" coffee maker on a timer (hence the gift). This one has
a built in clock/timer which was a big deal back in those days. The
bottom warmer is getting "old", but I'm not complaining.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Fri, 09 Jan 2009 08:58:58 -0800, Joseph Littleshoes
> wrote:

>
>If anybody's interested i have a 'ratatouille' meat loaf recipe that
>layers slices of eggplant with the meat and lots of other ingredients
>and is served with a brandied pesto sauce.

I am!


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Fri, 9 Jan 2009 17:51:34 -0500, "Cheryl"
> wrote:

>
>"Melba's Jammin'" > wrote in message
...
>>
>> Re the absence of tomato anything, tomato powder is handy to keep around
>> for just such an occasion. I buy it at my food co-op. It is not cheap
>> but invaluable when I want just a little bit of tomato flavor involved
>> in a dish.
>
>Thanks for the info! I'm not a tomato fan, but I do like the flavor in some
>foods. Having a dried version beats my solution of keeping a tube of tomato
>paste in the fridge. At least for me.

Heh, tomato powder is another thing I haven't heard of before. Is it
used mainly for camping?


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Fri, 09 Jan 2009 09:41:56 -0600, Melba's Jammin' wrote:

> In article >,
> Scott > wrote:
>
>> I start mine in a loaf pan, then move it over to a 8X8 pan, then 13X9
>> pan, then finally a sheet pan.
>
> ROTFL!! (If you roll the loaf in cornflake crumbs before baking you can
> just start and stop at the 9x13" pan. '-)

i *thought* scott's post was a leg-pull, but around here you can never be
too sure.

your pal,
blake

sf wrote:

> On Fri, 09 Jan 2009 08:58:58 -0800, Joseph Littleshoes
> > wrote:
>
>
>>If anybody's interested i have a 'ratatouille' meat loaf recipe that
>>layers slices of eggplant with the meat and lots of other ingredients
>>and is served with a brandied pesto sauce.
>
>
> I am!
>
>


Here you go SF its a very complex dish but worth the effort. And just
FYI i append my Stuffed Kohlrabi recipe, im very fond of it.

Ratatouille Meat Loaf

Serves 8
__________________

2 medium eggplants

1 tablespoon olive oil

salt and freshly ground pepper

20 ounces fresh spinach

1 medium onion chopped

2 cloves of garlic, minced

12 ounces fresh mushrooms minced

3/4 cup chicken broth

2 teaspoons ground cumin

1/2 cup minced fresh italian parsley

1/2 cup minced fresh basil

1/4 cup minced fresh oregano

3/4 pound ground beef (sirloin or round)

3/4 pound lean ground turkey

1 egg white

1/2 cup dry bread crumbs

2 tablespoons baking soda

2 tablespoons tomato paste

1 tablespoon balsamic vinegar

6 ripe Roma (plum) tomatoes, cut in wedges

----------------------------------------------------------------------

Preparation
_________

1. Preheat the oven to 400 degrees F.

2. Trim the tops of the eggplants and cut the eggplants into 1/4 inch
length wise slices. Lightly brush each side with 1/2 teaspoon of the
olive oil. Season with salt and pepper to taste. Place the seasoned
slices on a baking sheet. Bake for 5 to 7 minutes or until tender and
lightly brown. Remove from the oven and set aside to cool.
Meanwhile,
rinse the spinach leaves well and place them, with just the water
clinging to the leaves, in a large saucepan. Cook over medium low
heat,
covered, until just wilted, about 4 minutes. Rinse under cold water,
drain thoroughly, and squeeze gently to remove as much moisture as
possible. Set aside.

3. Heat the remaining oil in a heavy skillet over medium high heat.
Add the onion and sauté for 10 minutes. Add the garlic, mushrooms,
and
1/4 cup of the chicken stock, and continue to sauté until all the
moisture has evaporated, about 10 - 15 minutes. Stir in the cumin,
parsley, basil, and oregano. Remove from the heat and set aside.

4. In a large mixing bowl, thoroughly combine the ground beef and
turkey, egg white, and bread crumbs.. Stir in the onion mixture. Mix
the remaining 1/2 cup of chicken broth and baking soda together. Add
to
the meat loaf mixture and combine thoroughly.

5. Combine the tomato paste and balsamic vinegar in a small bowl and
set aside.

Assemble the meat loaf. Line the bottom and long sides of a 9 x 5 x 3
inch loaf pan with overlapping eggplant slices. Layer the remaining
ingredients in the following order; one third of the meat mixture,
one
half of the spinach, one third of the meat, one half of the spinach.
one
third of the meat. Brush the final layer with the tomato paste
mixture.

7. Place the assembled meat loaf in the oven. Reduce the heat to 350
degrees F. and bake for 1 & 1/2 hour, until crusty and brown on top.
Remove from the oven and let rest for 10 minutes or more. Carefully
invert onto a serving platter, and sprinkle with the chopped roma
tomatoes. May be served hot or at room temperature.

I add a couple of tablespoons of brandy and about 8 cloves of baked,
mashed garlic to 1 cup of a basic pesto sauce to serve with the above.


--------------------------------------------------

Toltott Kalarabe (stuffed kohlrabis)

-------------------------------------------

8 - 10 medium sized young kohlrabis, peeled

Leaves of 5 kohlrabis

2 tablespoons lard

1/2 cup chopped onions

1/2 teaspoon finely chopped garlic

1/2 pound ground pork

1/2 pound ground veal

2 tablespoons cooked rice

1 tablespoon finely chopped parsley

2 tablespoons sweet Hungarian paprika

1/8 teaspoon dried marjoram

2 eggs lightly beaten

1 & 1/4 teaspoon salt

Freshly ground black pepper

1/8 teaspoon white pepper

4 cups chicken stock

---------------------------

the sauce
-----------

3 tablespoon butter

2 tablespoons flour

1 cup heavy cream

1 tablespoon finely chopped parsley

-------------------------------------------

Slice off 1/8 to 1/4 inch of the root end, to form a flat surface to
stand the root on; then scoop out the pulp, creating a shell about 1/4
inch thick. Chop the pulp coarsely and set aside.

Wash the leaves of 5 of the kohlrabis [the remaining leaves are chopped
or sliced raw to bake with the stuffed shell], then blanch them by
dropping them into a pot of slightly salted boiling water for about 3
minutes. Drain them, chop them finely and add them to the chopped pulp.

In a large, heavy or skillet, heat the lard over high heat until a
light haze forms over it. Add the onions and garlic and cook them for
8 - 10 minutes, or until the onions are lightly colored, then scrape
them into a large mixing bowl.

[Note: at this point i add about half of the the reserved blanched
leaves and pulp and add it to the meat mixture]

with the pork, veal, rice, parsley, paprika, marjoram, eggs, a
teaspoon of the salt and a few grindings of black pepper. Mix until
all the ingredients are thoroughly combined.

Fill the kohlrabi shells with the meat mixture, tamping it down with a
spoon and mounding it slightly. Arrange the stuffed shells in a
casserole or baking dish [note: glass or ceramic seems to be better to
bake any cabbage in than metal]. Scatter the chopped remaining leaves
and pulp around them and add 1/4 teaspoon of salt, the white pepper and
the chicken stock. Bring to a boil, reduce the heat to its lowest point
and simmer for 35 - 40 minutes, or until the stuffing is fully cooked
and the sides of the kohlrabis can be easily pierced with point of a
sharp knife. Transfer the kohlrabis to a warm serving plate while you
make the sauce.

The Sauce
-----------

In a small sauce pan on medium heat, melt the butter, and with a whisk,
sir in the flour. Continue to whisk over low heat for 3 - 4 minutes or
until the flour is lightly browned. Add the cream and whisk until the
sauce is smooth and thick, then stir the sauce into the large pan the
kohlrabis were baked in, simmer for another 5 - 10 minutes then strain
through a fine sieve into a large bowl, stir in the chopped parsley pour
the sauce over the stuffed kohlrabis and serve!
--
Joseph Littleshoes

On Sat, 10 Jan 2009 12:54:37 -0800, Joseph Littleshoes
> wrote:

>sf wrote:
>
>> On Fri, 09 Jan 2009 08:58:58 -0800, Joseph Littleshoes
>> > wrote:
>>
>>
>>>If anybody's interested i have a 'ratatouille' meat loaf recipe that
>>>layers slices of eggplant with the meat and lots of other ingredients
>>>and is served with a brandied pesto sauce.
>>
>>
>> I am!
>>
>>
>
>
>Here you go SF its a very complex dish but worth the effort. And just
>FYI i append my Stuffed Kohlrabi recipe, im very fond of it.
>
>Ratatouille Meat Loaf
>
Thanks, Joseph!


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

sf wrote:
> On Sat, 10 Jan 2009 12:54:37 -0800, Joseph Littleshoes
> > wrote:
>
>
>>sf wrote:
>>
>>
>>>On Fri, 09 Jan 2009 08:58:58 -0800, Joseph Littleshoes
> wrote:
>>>
>>>
>>>
>>>>If anybody's interested i have a 'ratatouille' meat loaf recipe that
>>>>layers slices of eggplant with the meat and lots of other ingredients
>>>>and is served with a brandied pesto sauce.
>>>
>>>
>>>I am!
>>>
>>>
>>
>>
>>Here you go SF its a very complex dish but worth the effort. And just
>>FYI i append my Stuffed Kohlrabi recipe, im very fond of it.
>>
>>Ratatouille Meat Loaf
>>
>
> Thanks, Joseph!
>
>

Fortunately i typed up a bunch of my favorite & more obscure recipes
about 5 years ago when i first got on the net & in my enthusiasm for the
medium discovered cooking groups.

Now days most recipes i have are by request only unless i have a copy
all ready typed up.

As much as i think the ratatouille meat loaf is a good recipe i make a
moussaka more readily than the more complex meat loaf.

Somewhere i have a 'south of the border' Tex. - Mex. meat loaf seasoned
with chili peppers & various Mexican spices the one time i served it to
a Chicano wannabe he claimed it was not hot enough!

There's just no pleasing some people
--
JL