"Wayne Boatwright" > wrote in message
5.247...
> On Mon 18 Oct 2010 04:17:22a, Ophelia told us...
>
>> Please explain 'cocktail sauce'? The only thing I can think of is
>> something like a tomatoey mayonaise.
>
> In the US, at least, it's a tomato based (somewhat like catsup) sauce
> usually with horseradish, perhaps some hot pepper, etc. See Wiki's
> listing here...
>
> http://en.wikipedia.org/wiki/Cocktail_sauce

Thanks, Wayne. We don't like spicy flavours, but we did use a cocktail
sauce (or used to) with prawns.. prawn cocktail

I have never had any success with meat loaf, but I might give Jill's a try.
I am wondering if meat loaf is something you need to have grown up with! We
are not fond of minced/ground meat but I would like to try it.
--
--
https://www.shop.helpforheroes.org.uk/

"Ophelia" > wrote in message
...
>
>
> "Wayne Boatwright" > wrote in message
> 5.247...
>> On Mon 18 Oct 2010 04:17:22a, Ophelia told us...
>>
>>> Please explain 'cocktail sauce'? The only thing I can think of is
>>> something like a tomatoey mayonaise.
>>
>> In the US, at least, it's a tomato based (somewhat like catsup) sauce
>> usually with horseradish, perhaps some hot pepper, etc. See Wiki's
>> listing here...
>>
>> http://en.wikipedia.org/wiki/Cocktail_sauce
>
> Thanks, Wayne. We don't like spicy flavours, but we did use a cocktail
> sauce (or used to) with prawns.. prawn cocktail
>
It's the same thing, Ophelia. Bottled cocktail sauce like you'd use for
prawns. Gives the meatloaf a little kick but not spicy or hot.

> I have never had any success with meat loaf, but I might give Jill's a
> try. I am wondering if meat loaf is something you need to have grown up
> with! We are not fond of minced/ground meat but I would like to try it.
> --
> --
> https://www.shop.helpforheroes.org.uk/

Virginia wrote on Mon, 18 Oct 2010 09:49:03 -0400:


> "Wayne Boatwright" > wrote in
> message 5.247...
>> On Mon 18 Oct 2010 04:17:22a, Ophelia told us...
>>
>>> Please explain 'cocktail sauce'? The only thing I can think
>>> of is something like a tomatoey mayonaise.
>>
>> In the US, at least, it's a tomato based (somewhat like
>> catsup) sauce usually with horseradish, perhaps some hot
>> pepper, etc. See Wiki's listing here...
>>
>> http://en.wikipedia.org/wiki/Cocktail_sauce
>>
If you like a really hot cocktail sauce, this is good!

Chinese Red Sauce



http://www.about-recipes.com/recipe.php?id=115196





This goes very nicely with fried shrimp or fish but this one is HOT!



3 tablespoons catsup

3 tablespoons chili sauce

1 tablespoon horseradish

1 teaspoon lemon juice

1 tablespoon granulated sugar

1/8 teaspoon Tabasco® sauce

1/4 teaspoon Accent®



Combine and simmer for a very brief time.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James wrote to Virginia Tadrzynski on Mon, 18 Oct 2010 10:06:35 -0400:

>> "Wayne Boatwright" > wrote in
>> message 5.247...
>>> On Mon 18 Oct 2010 04:17:22a, Ophelia told us...
>>>
>>>> Please explain 'cocktail sauce'? The only thing I can
>>>> think of is something like a tomatoey mayonaise.
>>>
>>> In the US, at least, it's a tomato based (somewhat like
>>> catsup) sauce usually with horseradish, perhaps some hot
>>> pepper, etc. See Wiki's listing here...
>>>
>>> http://en.wikipedia.org/wiki/Cocktail_sauce
>>>
> If you like a really hot cocktail sauce, this is good!

> Chinese Red Sauce

> http://www.about-recipes.com/recipe.php?id=115196

I might also add that the common dipping sauce used in Pho restaurants,
1:1 Hoisin and Sriracha chili sauce is not bad with shrimp either.



--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Oct 17, 9:16*pm, zxcvbob > wrote:
> On 10/17/2010 6:13 PM, gloria.p wrote:
>
>
>
> > Steve B wrote:
>
> >> It was a bunch of nerds, and there was a competition in the class to
> >> come up with the right answer first and have neener neener neener
> >> rights. And with SLIDE RULES.
>
> > An engineer? In those math and engineering classes where they gave
> > impossible exams and marked on a curve so a score of 23% (out of 100)
> > was an A? And sometimes half the class didn't take the exam because
> > some wisea$$ wrote on the board "Prof is sick. No exam or class today."
> > and half the class went home?
>
> > gloria p
>
> Stop it! *You're gonna give me nightmares again.
>
> Bob

Do you still have those dreams where you've forgotten to go to a
final exam, or forgot you had a paper due, or you lost your schedule
and map and can't find your classes?
How about 'late for work' dreams? Believe me, even after retirement,
they don't go away.

(My other fave is.... in traffic with no brakes.)

In article >,
"jmcquown" > wrote:

> "Cheryl" > wrote in message
> ...
> > "Steve B" > wrote in message
> > ...
> >>
> >> It's simple algebra, but if I do it for you, what do you learn?
> >
> > True. Nothing.
> >
> > OBFood: Mixed up a meatloaf for dinner tonight, along with roasted
> > cauliflower and baked potato. Comfort food.
>
> I know whit about math unless it involves paying bills. Have you tried
> contacting the registrar's office to find out what's up with the professor?
>
> We had meatloaf for dinner, too. I chopped the onion and bell pepper to go
> into the mixture. I didn't have celery but it's sort of an innocuous
> vegetable anyway so it wasn't missed. I let John get his hands dirty mixing
> it all up while I made the mashed potatoes The side was steamed bought
> from some local farmers.
>
> Jill's Meatloaf
>
> 2 lbs. lean ground beef
> 1 lb. ground pork
> 2 -3 Tbs. butter as needed
> 1 small yellow onion, minced
> 2 ribs celery, minced
> 1/2 green bell pepper, seeded and well chopped
> 1/2 tsp. salt
> 1 tsp. pepper
> 1/2 c. quick cooking (not instant) oats
> 2 eggs, beaten
> 1/2 c. bottled cocktail sauce
> 1 tsp. dried thyme
> 1/4 c. grated cheddar cheese
>
> Sauté the vegetables in butter until tender. Add to remaining ingredients
> in a large mixing bowl. Smoosh it all together until well blended. (NOTE:
> use a large ziplock bag instead if you don't like getting meatloaf all over
> your hands.) Form into a loaf and place on a rack in a roasting pan. Bake
> at 350F for 1 hour or until well browned. Let stand 5 minutes before
> slicing.
>
> Jill

Interesting. I never would have thought to put cocktail sauce in the
mix.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are he
http://gallery.me.com/barbschaller#100254

In article >,
"Ophelia" > wrote:

> "jmcquown" > wrote in message
> ...
(rest of meatloaf ingredients snipped)
> > 1/2 c. bottled cocktail sauce
(snip)
> Please explain 'cocktail sauce'? The only thing I can think of is something
> like a tomatoey mayonaise.
>
> --
Tomato-ketchup-based, with a boost from horseradish, maybe some
Worcestershire and a squirt of lemon juice.


--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are he
http://gallery.me.com/barbschaller#100254

In article >,
"Ophelia" > wrote:

> "Wayne Boatwright" > wrote in message
> 5.247...
> > On Mon 18 Oct 2010 04:17:22a, Ophelia told us...
> I have never had any success with meat loaf, but I might give Jill's a try.
> I am wondering if meat loaf is something you need to have grown up with! We
> are not fond of minced/ground meat but I would like to try it.
> --

I'm still not fond of meatloaf and make it only to demonstrate my U & E
(undying and everlasting) love for Rob. I'll eat it, but I believe I've
only made one in my life that I really enjoyed.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are he
http://gallery.me.com/barbschaller#100254

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Ophelia" > wrote:
>
>> "jmcquown" > wrote in message
>> ...
> (rest of meatloaf ingredients snipped)
>> > 1/2 c. bottled cocktail sauce
> (snip)
>> Please explain 'cocktail sauce'? The only thing I can think of is
>> something
>> like a tomatoey mayonaise.
>>
>> --
> Tomato-ketchup-based, with a boost from horseradish, maybe some
> Worcestershire and a squirt of lemon juice.

Yep, got it thanks, Barb!

--
--
https://www.shop.helpforheroes.org.uk/

"Melba's Jammin'" > wrote in message
...
> I'm still not fond of meatloaf and make it only to demonstrate my U & E
> (undying and everlasting) love for Rob. I'll eat it, but I believe I've
> only made one in my life that I really enjoyed.

Whoa.... and the recipe is??? We must be told!!!!

--
--
https://www.shop.helpforheroes.org.uk/

"Kalmia" > wrote in message
...
On Oct 17, 9:16 pm, zxcvbob > wrote:
> On 10/17/2010 6:13 PM, gloria.p wrote:
>
>
>
> > Steve B wrote:
>
> >> It was a bunch of nerds, and there was a competition in the class to
> >> come up with the right answer first and have neener neener neener
> >> rights. And with SLIDE RULES.
>
> > An engineer? In those math and engineering classes where they gave
> > impossible exams and marked on a curve so a score of 23% (out of 100)
> > was an A? And sometimes half the class didn't take the exam because
> > some wisea$$ wrote on the board "Prof is sick. No exam or class today."
> > and half the class went home?
>
> > gloria p
>
> Stop it! You're gonna give me nightmares again.
>
> Bob

Do you still have those dreams where you've forgotten to go to a
final exam, or forgot you had a paper due, or you lost your schedule
and map and can't find your classes?
How about 'late for work' dreams? Believe me, even after retirement,
they don't go away.

(My other fave is.... in traffic with no brakes.)

My recurrent dream was getting to school and just having on underwear.

Steve

Steve wrote on Mon, 18 Oct 2010 07:42:24 -0700:


> "Kalmia" > wrote in message
> ...
> On Oct 17, 9:16 pm, zxcvbob > wrote:
>> On 10/17/2010 6:13 PM, gloria.p wrote:
>>
> >> Steve B wrote:
>>
> >>> It was a bunch of nerds, and there was a competition in
> >>> the class to come up with the right answer first and have neener
> >>> neener neener rights. And with SLIDE RULES.
>>
> >> An engineer? In those math and engineering classes where
> >> they gave impossible exams and marked on a curve so a score
> >> of 23% (out of 100) was an A? And sometimes half the class didn't
> >> take the exam because some wisea$$ wrote on the
> >> board "Prof is sick. No exam or class today." and half the class
> >> went home?
>>
> >> gloria p
>>
>> Stop it! You're gonna give me nightmares again.
>>
>> Bob

> Do you still have those dreams where you've forgotten to go to
> a final exam, or forgot you had a paper due, or you lost your schedule
> and map and can't find your classes?
> How about 'late for work' dreams? Believe me, even after
> retirement, they don't go away.

Usually my nightmares occur when the alarm goes off and are "frustration
dreams" where I cannot find something or some route and usually end with
"This is ridiculous" occurring to me as I wake. It's surprising how
vivid the dreams can be and the memory of them often reoccurs for an
hour or two.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Mon, 18 Oct 2010 09:27:04 -0500, Melba's Jammin'
> wrote:

>In article >,
> "Ophelia" > wrote:
>
>> "Wayne Boatwright" > wrote in message
>> 5.247...
>> > On Mon 18 Oct 2010 04:17:22a, Ophelia told us...
>> I have never had any success with meat loaf, but I might give Jill's a try.
>> I am wondering if meat loaf is something you need to have grown up with! We
>> are not fond of minced/ground meat but I would like to try it.
>> --
>
>I'm still not fond of meatloaf and make it only to demonstrate my U & E
>(undying and everlasting) love for Rob. I'll eat it, but I believe I've
>only made one in my life that I really enjoyed.

I felt the same way until my sister taught me her pour-over-while
-baking sauce of molasses, mustard, ketchup and onions.

Boron

"Boron Elgar" > wrote in message
...
> On Mon, 18 Oct 2010 09:27:04 -0500, Melba's Jammin'
> > wrote:
>
>>In article >,
>> "Ophelia" > wrote:
>>
>>> "Wayne Boatwright" > wrote in message
>>> 5.247...
>>> > On Mon 18 Oct 2010 04:17:22a, Ophelia told us...
>>> I have never had any success with meat loaf, but I might give Jill's a
>>> try.
>>> I am wondering if meat loaf is something you need to have grown up with!
>>> We
>>> are not fond of minced/ground meat but I would like to try it.
>>> --
>>
>>I'm still not fond of meatloaf and make it only to demonstrate my U & E
>>(undying and everlasting) love for Rob. I'll eat it, but I believe I've
>>only made one in my life that I really enjoyed.
>
> I felt the same way until my sister taught me her pour-over-while
> -baking sauce of molasses, mustard, ketchup and onions.

Share it please, Boron? btw I don't know if you ever saw me say thank you
for the ice cream recipes?

Anyway, if not.. many thanks They work great

--
--
https://www.shop.helpforheroes.org.uk/

On Mon, 18 Oct 2010 16:05:01 +0100, "Ophelia" >
wrote:

>
>
>"Boron Elgar" > wrote in message
.. .
>> On Mon, 18 Oct 2010 09:27:04 -0500, Melba's Jammin'
>> > wrote:
>>
>>>In article >,
>>> "Ophelia" > wrote:
>>>
>>>> "Wayne Boatwright" > wrote in message
>>>> 5.247...
>>>> > On Mon 18 Oct 2010 04:17:22a, Ophelia told us...
>>>> I have never had any success with meat loaf, but I might give Jill's a
>>>> try.
>>>> I am wondering if meat loaf is something you need to have grown up with!
>>>> We
>>>> are not fond of minced/ground meat but I would like to try it.
>>>> --
>>>
>>>I'm still not fond of meatloaf and make it only to demonstrate my U & E
>>>(undying and everlasting) love for Rob. I'll eat it, but I believe I've
>>>only made one in my life that I really enjoyed.
>>
>> I felt the same way until my sister taught me her pour-over-while
>> -baking sauce of molasses, mustard, ketchup and onions.
>
>Share it please, Boron?

It is nothing I have ever done with measurements, but I use about 6 oz
of molasses, a good dollop of yellow mustard and 3 ounces of ketchup.
Mix well. Pour over the meatloaf about 20 minutes before it is done.

After you pour it on, sprinkle onion - thinly sliced and quartered -
over the top. Use as much or as little onion as you like, but it must
be quite thinly sliced to cook within that 20 mins.

> btw I don't know if you ever saw me say thank you
>for the ice cream recipes?
>
>Anyway, if not.. many thanks They work great

I had seen you thanks, and am very happy you liked the recipes. They
are quite flexible, too, and good for adding in things such as nuts,
crushed peppermint candies or chocolate chips, etc.
>
Boron-

"Boron Elgar" > wrote in message
...

> It is nothing I have ever done with measurements, but I use about 6 oz
> of molasses, a good dollop of yellow mustard and 3 ounces of ketchup.
> Mix well. Pour over the meatloaf about 20 minutes before it is done.
>
> After you pour it on, sprinkle onion - thinly sliced and quartered -
> over the top. Use as much or as little onion as you like, but it must
> be quite thinly sliced to cook within that 20 mins.

Thank you and saved

>> btw I don't know if you ever saw me say thank you
>>for the ice cream recipes?
>>
>>Anyway, if not.. many thanks They work great
>
> I had seen you thanks, and am very happy you liked the recipes. They
> are quite flexible, too, and good for adding in things such as nuts,
> crushed peppermint candies or chocolate chips, etc.

nodnodnod I knowwwwwwwwwwwwwwwwwwwww lol
--
--
https://www.shop.helpforheroes.org.uk/

Ophelia wrote:
>
>
> "Melba's Jammin'" > wrote in message
> ...
>> I'm still not fond of meatloaf and make it only to demonstrate my U & E
>> (undying and everlasting) love for Rob. I'll eat it, but I believe I've
>> only made one in my life that I really enjoyed.
>
> Whoa.... and the recipe is??? We must be told!!!!
>


If she remembered, she'd make it like that all the time. I'm betting it
was a "little of this and that", make it up as you go along recipe.
You can seldom replicate those successes, unfortunately.

gloria p

"gloria.p" > wrote in message
...
> Ophelia wrote:
>>
>>
>> "Melba's Jammin'" > wrote in message
>> ...
>>> I'm still not fond of meatloaf and make it only to demonstrate my U & E
>>> (undying and everlasting) love for Rob. I'll eat it, but I believe I've
>>> only made one in my life that I really enjoyed.
>>
>> Whoa.... and the recipe is??? We must be told!!!!
>>
>
>
> If she remembered, she'd make it like that all the time. I'm betting it
> was a "little of this and that", make it up as you go along recipe.
> You can seldom replicate those successes, unfortunately.

Well there is that.. but... I live in hope)))
--
--
https://www.shop.helpforheroes.org.uk/

On Sun, 17 Oct 2010 20:16:13 -0500, zxcvbob wrote:

> On 10/17/2010 6:13 PM, gloria.p wrote:
>> Steve B wrote:
>>
>>> It was a bunch of nerds, and there was a competition in the class to
>>> come up with the right answer first and have neener neener neener
>>> rights. And with SLIDE RULES.
>>>
>>>
>>>
>>
>> An engineer? In those math and engineering classes where they gave
>> impossible exams and marked on a curve so a score of 23% (out of 100)
>> was an A? And sometimes half the class didn't take the exam because
>> some wisea$$ wrote on the board "Prof is sick. No exam or class today."
>> and half the class went home?
>>
>> gloria p
>
> Stop it! You're gonna give me nightmares again.
>
> Bob

i keep having that nightmare where i'm back in school and fully dressed
while everyone else is naked.

your pal,
blake

On Sun, 17 Oct 2010 16:27:44 -0700, Ranée at Arabian Knits wrote:

>
> LOL! I love math. It is logical and, for the most part,
> predictable. I didn't like calculus, because we started drifting into
> determining things that weren't actually possible. I still remember the
> entire hour we spent on a calculus problem that after we struggled
> through the professor asked us to explain why it could never happen.
> Grr. I still wish I had taken the AP exam in high school, because I
> wouldn't have had to retake it in college. I only needed one term for
> my major.
>
> It's the humanities as they are taught now that drive me crazy: What
> do _you_ think the author meant? What is _your_ interpretation of this
> historical fact? How do you you _feel_ about this poem? Bleg.
>
> I loved ancient history and western civ, English composition,
> languages, literature, but I despised the touchy feely garbage they were
> already teaching as though it were a valuable education.

not everything in life is as cut and dried as mathematics, ranée.
sometimes events in novels and plays help you think about what to do in
ambiguous situations. and some people think it fun.

your pal,
blake

On Mon, 18 Oct 2010 13:45:02 +0100, "Ophelia" >
wrote:

> I have never had any success with meat loaf, but I might give Jill's a try.
> I am wondering if meat loaf is something you need to have grown up with! We
> are not fond of minced/ground meat but I would like to try it.

It's my understanding that minced meat is finer than ground meat,
maybe you need to ask the butcher to do a coarser grind. What do you
think you don't like about meatloaf? For me, it's the bread crumbs.
The less the better... and none is best, ACAIC. Here's another idea -
since you prefer your bangers with filler, maybe you could try doing
the opposite and add more bread crumbs instead of lessening the amount
like I do.

--

Never trust a dog to watch your food.

On Mon, 18 Oct 2010 14:15:31 +0100, "Ophelia" >
wrote:

> Thanks!

The beauty of meatloaf is that you can play with the ingredients until
it's right for *you*.

--

Never trust a dog to watch your food.

On Mon, 18 Oct 2010 14:16:33 +0100, "Ophelia" >
wrote:

> Well I must not have made it right, because the ones (2) I tried were
> not a success

Could you pinpoint the major problems?

--

Never trust a dog to watch your food.

"sf" > wrote in message
...
> On Mon, 18 Oct 2010 13:45:02 +0100, "Ophelia" >
> wrote:
>
>> I have never had any success with meat loaf, but I might give Jill's a
>> try.
>> I am wondering if meat loaf is something you need to have grown up with!
>> We
>> are not fond of minced/ground meat but I would like to try it.
>
> It's my understanding that minced meat is finer than ground meat,
> maybe you need to ask the butcher to do a coarser grind.

I grind my own so perhaps I need to use a larger screen.


What do you
> think you don't like about meatloaf? For me, it's the bread crumbs.
> The less the better... and none is best, ACAIC. Here's another idea -
> since you prefer your bangers with filler,

Me? I don't! Don't lump me in with with everyone else;s preferences!

maybe you could try doing
> the opposite and add more bread crumbs instead of lessening the amount
> like I do.
>
> --
>
> Never trust a dog to watch your food.
>

--
--
https://www.shop.helpforheroes.org.uk/

"sf" > wrote in message
...
> On Mon, 18 Oct 2010 14:15:31 +0100, "Ophelia" >
> wrote:
>
>> Thanks!
>
> The beauty of meatloaf is that you can play with the ingredients until
> it's right for *you*.

I am sure that is right, but for me, it is so new, I need some pointers.

--
--
https://www.shop.helpforheroes.org.uk/

"sf" > wrote in message
...
> On Mon, 18 Oct 2010 14:16:33 +0100, "Ophelia" >
> wrote:
>
>> Well I must not have made it right, because the ones (2) I tried were
>> not a success
>
> Could you pinpoint the major problems?

Mainly we didn't like the ground/minced meat. Perhaps I need to use a
larger screen!


--
--
https://www.shop.helpforheroes.org.uk/

"Ranée at Arabian Knits" > wrote in message
...
> In article >,
> "Ophelia" > wrote:
>
>> I have never had any success with meat loaf, but I might give Jill's a
>> try.
>> I am wondering if meat loaf is something you need to have grown up with!
>> We
>> are not fond of minced/ground meat but I would like to try it.
>
> If you don't like ground meats, you may just not like meatloaf. We
> love it. Or at least my family loves it and I used to love it. We had
> a bout of stomach flu right after eating it for dinner one night, and I
> haven't been in the mood to eat it again since then. That was almost
> two years ago. My husband misses meatloaf.

Yep! That could put you off.. (.

--
--
https://www.shop.helpforheroes.org.uk/

"Ranee at Arabian Knits" > wrote in message
...
> In article >,
> sf > wrote:
>
>> It's my understanding that minced meat is finer than ground meat,
>> maybe you need to ask the butcher to do a coarser grind. What do you
>> think you don't like about meatloaf? For me, it's the bread crumbs.
>> The less the better... and none is best, ACAIC. Here's another idea -
>> since you prefer your bangers with filler, maybe you could try doing
>> the opposite and add more bread crumbs instead of lessening the amount
>> like I do.
>
> We sometimes use shredded potato in place of bread crumbs in
> meatloaf. Do you think you'd like that?

Actually, I think you might have something there! Sausages in UK have a lot
of filler. It is not my preference but it is popular here. I hadn't though
of using shredded potato! Can you expand on that?
--
--
https://www.shop.helpforheroes.org.uk/

On Mon, 18 Oct 2010 20:15:25 +0100, "Ophelia" >
wrote:

>
>
> "sf" > wrote in message
> ...
> > On Mon, 18 Oct 2010 13:45:02 +0100, "Ophelia" >
> > wrote:
> >
> >> I have never had any success with meat loaf, but I might give Jill's a
> >> try.
> >> I am wondering if meat loaf is something you need to have grown up with!
> >> We
> >> are not fond of minced/ground meat but I would like to try it.
> >
> > It's my understanding that minced meat is finer than ground meat,
> > maybe you need to ask the butcher to do a coarser grind.
>
> I grind my own so perhaps I need to use a larger screen.
>
Even better!
>
> What do you
> > think you don't like about meatloaf? For me, it's the bread crumbs.
> > The less the better... and none is best, ACAIC. Here's another idea -
> > since you prefer your bangers with filler,
>
> Me? I don't! Don't lump me in with with everyone else;s preferences!
>
I'm sorry, for some reason I got the idea that the general consensus
was filler is preferable and you concurred. OK, then try a coarser
grind and lightening up on the amount of bread crumbs.




--

Never trust a dog to watch your food.

On Mon, 18 Oct 2010 12:43:19 -0700, Ranee at Arabian Knits
> wrote:

> We sometimes use shredded potato in place of bread crumbs in
> meatloaf. Do you think you'd like that?

What a great idea. Is that shredded raw or cooked potato? I will
give that a try ASAP, thanks! Maybe Ophelia will try that variation
too.

--

Never trust a dog to watch your food.

"Melba's Jammin'" > wrote in message
...
> In article >,
> "jmcquown" > wrote:
>
>> "Cheryl" > wrote in message
>> ...
>> > "Steve B" > wrote in message
>> > ...
>> >>
>> >> It's simple algebra, but if I do it for you, what do you learn?
>> >
>> > True. Nothing.
>> >
>> > OBFood: Mixed up a meatloaf for dinner tonight, along with roasted
>> > cauliflower and baked potato. Comfort food.
>>
>> I know whit about math unless it involves paying bills. Have you tried
>> contacting the registrar's office to find out what's up with the
>> professor?
>>
>> We had meatloaf for dinner, too. I chopped the onion and bell pepper to
>> go
>> into the mixture. I didn't have celery but it's sort of an innocuous
>> vegetable anyway so it wasn't missed. I let John get his hands dirty
>> mixing
>> it all up while I made the mashed potatoes The side was steamed
>> bought
>> from some local farmers.
>>
>> Jill's Meatloaf
>>
>> 2 lbs. lean ground beef
>> 1 lb. ground pork
>> 2 -3 Tbs. butter as needed
>> 1 small yellow onion, minced
>> 2 ribs celery, minced
>> 1/2 green bell pepper, seeded and well chopped
>> 1/2 tsp. salt
>> 1 tsp. pepper
>> 1/2 c. quick cooking (not instant) oats
>> 2 eggs, beaten
>> 1/2 c. bottled cocktail sauce
>> 1 tsp. dried thyme
>> 1/4 c. grated cheddar cheese
>>
>> Sauté the vegetables in butter until tender. Add to remaining
>> ingredients
>> in a large mixing bowl. Smoosh it all together until well blended.
>> (NOTE:
>> use a large ziplock bag instead if you don't like getting meatloaf all
>> over
>> your hands.) Form into a loaf and place on a rack in a roasting pan.
>> Bake
>> at 350F for 1 hour or until well browned. Let stand 5 minutes before
>> slicing.
>>
>> Jill
>
> Interesting. I never would have thought to put cocktail sauce in the
> mix.
>
> --
> Barb, Mother Superior, HOSSSPoJ

>
I couldn't begin to tell you what prompted me to do it. One thing I do know
is I've never liked meatloaf with tomato sauce slathered on top so that may
have had some influence Don't ask me why I decided to add cheese but
yes, that makes it different, too!

Jill

"sf" > wrote in message
...
> On Mon, 18 Oct 2010 20:15:25 +0100, "Ophelia" >
> wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Mon, 18 Oct 2010 13:45:02 +0100, "Ophelia" >
>> > wrote:
>> >
>> >> I have never had any success with meat loaf, but I might give Jill's a
>> >> try.
>> >> I am wondering if meat loaf is something you need to have grown up
>> >> with!
>> >> We
>> >> are not fond of minced/ground meat but I would like to try it.
>> >
>> > It's my understanding that minced meat is finer than ground meat,
>> > maybe you need to ask the butcher to do a coarser grind.
>>
>> I grind my own so perhaps I need to use a larger screen.
>>
> Even better!
>>
>> What do you
>> > think you don't like about meatloaf? For me, it's the bread crumbs.
>> > The less the better... and none is best, ACAIC. Here's another idea -
>> > since you prefer your bangers with filler,
>>
>> Me? I don't! Don't lump me in with with everyone else;s preferences!
>>
> I'm sorry, for some reason I got the idea that the general consensus
> was filler is preferable and you concurred. OK, then try a coarser
> grind and lightening up on the amount of bread crumbs.

or using Ranee's idea of grated potato instead??

--
--
https://www.shop.helpforheroes.org.uk/

sf wrote:
>"Ophelia" wrote:
>
>> Well I must not have made it right, because the ones (2) I tried were
>> not a success
>
>Could you pinpoint the major problems?

I never make the exact same meat loaf twice and never made a bad one,
in fact each and every one was superb... and not just my opinion,
everyone who ate my meat loaf loved it... so when they ask for my
recipe I point to my meat grinder. It's not possible to make decent
meat loaf consistantly with mystery meat.. you can never make great
meat loaf with mystery meat.

On Mon, 18 Oct 2010 16:15:13 -0400, Brooklyn1 <Gravesend1> wrote:

> sf wrote:
> >"Ophelia" wrote:
> >
> >> Well I must not have made it right, because the ones (2) I tried were
> >> not a success
> >
> >Could you pinpoint the major problems?
>
> I never make the exact same meat loaf twice and never made a bad one,
> in fact each and every one was superb... and not just my opinion,
> everyone who ate my meat loaf loved it... so when they ask for my
> recipe I point to my meat grinder. It's not possible to make decent
> meat loaf consistantly with mystery meat.. you can never make great
> meat loaf with mystery meat.

O doesn't use mystery meat.

--

Never trust a dog to watch your food.

On Mon, 18 Oct 2010 21:04:33 +0100, "Ophelia" >
wrote:

> or using Ranee's idea of grated potato instead??

Absolutely! I saw that suggestion after my reply.... I still need to
know if her potatoes are cooked or not when she shreds them.

--

Never trust a dog to watch your food.

On Mon, 18 Oct 2010 23:57:33 GMT, Wayne Boatwright
> wrote:

> My first choice is cracker crumbs

That might work for me too. I love using saltine cracker crumbs in
corn pudding and they make a great coating when I fry oysters for
Hangtown Fry.


--

Never trust a dog to watch your food.

On Mon, 18 Oct 2010 20:14:40 -0700, Ranee at Arabian Knits
> wrote:

> In article >,
> sf > wrote:
>
> > On Mon, 18 Oct 2010 21:04:33 +0100, "Ophelia" >
> > wrote:
> >
> > > or using Ranee's idea of grated potato instead??
> >
> > Absolutely! I saw that suggestion after my reply.... I still need to
> > know if her potatoes are cooked or not when she shreds them.
>
> Not. I put them in raw.

Wow! I do need to try it at least once. Do you serve your meatloaf
with mashed potatoes anyway or something else?

--

Never trust a dog to watch your food.

"sf" > wrote in message
...
> On Mon, 18 Oct 2010 12:43:19 -0700, Ranee at Arabian Knits
> > wrote:
>
>> We sometimes use shredded potato in place of bread crumbs in
>> meatloaf. Do you think you'd like that?
>
> What a great idea. Is that shredded raw or cooked potato? I will
> give that a try ASAP, thanks! Maybe Ophelia will try that variation
> too.

heh, my list of notes grows ever longer)
--
--
https://www.shop.helpforheroes.org.uk/

"Ranee at Arabian Knits" > wrote in message
...
> In article >,
> sf > wrote:
>
>> On Mon, 18 Oct 2010 21:04:33 +0100, "Ophelia" >
>> wrote:
>>
>> > or using Ranee's idea of grated potato instead??
>>
>> Absolutely! I saw that suggestion after my reply.... I still need to
>> know if her potatoes are cooked or not when she shreds them.
>
> Not. I put them in raw.

Thanks! Proportion please?
--
--
https://www.shop.helpforheroes.org.uk/

"Ranée at Arabian Knits" > wrote in message
...
> In article >,
> "Ophelia" > wrote:
>
>> Actually, I think you might have something there! Sausages in UK have a
>> lot
>> of filler. It is not my preference but it is popular here. I hadn't
>> though
>> of using shredded potato! Can you expand on that?
>
> Just peeled and shredded raw potato. Maybe one for a mix of three
> pounds of meat? I have no idea, I just made that number up right now.
> I look at how much meat and put what seems like a good amount of potato
> in with it.

Hmmmm I shall just have to think it to you
--
--
https://www.shop.helpforheroes.org.uk/