Gayle's Meatloaf 350

Have been thinking about what to post next and asked my daughter and she seemed to think that my Meatloaf was a good one. I had many failures with my meatloaf, don't mind telling you.  I tried everything to get it to hold together from left over Rice to Oatmeal and even Saltine Crackers. Every time I would serve it my husband and son would say "It tastes good but it's crumbly".  It just wouldn't slice, even cold! So I finally figured out what to do and have been making it for many years this way and it works.  Don't remember my Mother's Meatloaf but I do remember she was the one who suggested the Bacon and I'm glad she did because it makes it good.

 

Gayle's Meatloaf  350

• 2 pounds of Ground Chuck
• 1 pound of Ground Sausage [get the Jimmy Dean Reduced Fat, original]
• 1 large Onion, Chopped fine
• 1/2 Green Pepper, Chopped fine
• 2 eggs
• 4 slices of Bacon [set aside]
• Salt and Pepper to taste
• A couple of hand fulls of homemade bread crumbs
• Enough Milk to get it to hold together.

Squish it up good so it is mixed well.

**Put into a loaf pan and spread the 4 slices of Bacon on top, carefully tucking it down on the end and sides. Bake at 350 for about an hour and maybe a half but don't over bake or it will be dry. Stick it with a fork and if it isn't bleeding take it out and let it rest on a platter. Even if the middle isn't quite done you can eat the ends and then wrap the rest in foil and put it back into the oven. We have a very finicky oven and we never know how long anything is supposed to take. You can't know the frustration. You just have to hang around the kitchen and watch whatever you are baking. AARGH!
When it is done be sure to let it rest for at least 15 minutes before slicing.

**Now, I have a meatloaf loaf-shaped pan that is two pans in one. It has holes in the top pan for the fat to run through to the bottom pan and I really love it. No greasy meatloaf for me. If you don't have one of these I would suggest putting it in a loaf pan and when it is done I would carefully lift out onto a paper towel to soak up any grease that is there.  Shouldn't be much if your chuck is lean.
The bread crumbs are what makes the difference in getting it to slice well. I use any left over bread, hamburger or hot buns, wheat or white and make them in my food processor. If I have too much I just put the crumbs in a zip-loc bag and freeze until I make meatloaf again. 

I also have been known to get some Heinz  Home style Savory Beef Gravy, heat it in a small bowl and drizzle it over the sliced meatloaf. Makes a pretty presentation and it's not bad either. I serve either baked potatoes, parsley and butter new potatoes, and a green veg like Green Beans or Broccoli.  Hope this works for you and you enjoy it.

EGGS!

I was thinking about eggs this morning. I love breakfast. I have to be careful about cholesterol so I can’t have eggs a lot. Now my husband didn’t think he had breakfast if eggs weren’t involved. My Mother was a big believer in breakfast. We always had some kind of HOT cereal, toast, orange juice or scrambled eggs, 1 piece of bacon, toast and of course orange juice. I can remember the smell of that breakfast as it was cooking. Smelled so good.  I’ve learned a few things about eggs that I wonder if you all know. You probably do but maybe someone doesn't and could use the information.

First, always check for the date on the end of the egg carton before you buy. For instance, I just bought some eggs on the 9th and the date on the eggs say they are up on the 29th.  Lets say today is the 19th, then they would be old enough to hard cook and peel without coming apart and causing a melt down in the kitchen.  If you are going to hard cook eggs [not boil] you need the oldest eggs in your refrigerator.

HARD COOKED EGGS

Place the eggs in a pan so they are in a single file or circle never on top of each other. Cover them completely with cold water and bring to a boil. Take immediately off the heat and cover tightly for exactly 20 minutes. Set your timer. Immediately pour off the hot water and with the cold-water running, crack each egg and peel under the cold water. [You don’t want a small shell in anything] They should peel easily. Fresh eggs don’t peel and I don’t care what you do they won’t peel. Your egg yolks should not have the color green anywhere near the yolk. If they have that then you have over cooked them. It isn't the end of the world tho and they will still taste the same but just sayin, no green.

ANGEL EGGS

I know I have made a room full of these eggs. We always called them this because we didn’t want to give the devil any respect. My daycare kids loved them, of all things. My sister and I have come upon a new recipe for them and I thought I might share it with you. I’m not going to try and put down the measurements, as you will know how stiff or thin you will want the filling to be.

• About 6 Hard Cooked Eggs
• While they are hot put them in the food processor to get them smooth. The eggs will take on the flavors if you make this while they are warm.
• Small amount of Mayonnaise
• Little bit of Mustard
• Onion powder
• Mascarpone Cheese
• Equal amounts of the Mayonnaise and Mascarpone
• Salt and pepper to taste.

We don’t even make the kind we used to make anymore. These are smooth and creamy. As my son-in-law said when he tried one “What could be bad about eggs and cheese”. These are really good, yummy in fact, different.

POACHED EGGS

These eggs are really good for you, as they are not cooked in any fat or grease. Truly I say, they are so good. I always like them on buttered toast. They are quick and simple to make and my husband and son loved them. My sister likes them in a bowl without toast.

You will need a small, approximately 3 cup non-stick saucepan [I got mine at Schnucks]

Add about 2 1/2 C warm water and bring to a boil, then turn down till it just simmers.

Now…lots of folks say to add a tsp of vinegar but I think it makes them taste like it and no to that. If you use fresh eggs they will not splat all over the bottom of the pan, but will hold together.  Slowly drop them [down close to the rim of the pan not up by the ceiling] into the water. Push the toast down now. Watch the eggs and as the white begins to turn white and the yolk begins to be covered white you are close to being done. Get out a paper towel and lay next to the stove. When the toast pops up butter it, put it on a plate and with a slotted spoon that is for a no-stick surface, carefully get under the egg and kind of jiggle. [the egg]If the white is firm but the yolk soft, lift out onto the paper towel. Let it rest there a minute and then carefully flip it over onto the spoon again and then flip onto the toast. They are so beautiful you won’t believe you did it. You may have to practice a few times but you’ll get the knack and few people know how to do this well and you will be one of them.


 

STEAMED EGGS 

These are not my favorite but they are good. My Mother always made these when we didn’t have many eggs in the house. She would fry 3 pieces of Bacon until they were really crisp. This must be done slowly or you will have burned bacon and pan at the same time. Yuck! There would hardly be any bacon fat in the pan with 3 pieces of Bacon so she didn't pour it off. Then she would take the pan off the burner and drop in three eggs. Put the pan back on the burner and slowly cook just until the white was cooked. Then she would add a couple of Tbs of water and cover them for a few minutes, just until the yolk was soft cooked. Easy and these are good.

BASTED EGGS

Now my Mother-in-law was raised in Kentucky, Indiana and Missouri and she always had plenty of bacon and eggs as she was always on some kind of farm. She would always, without fail, fry at least 2 pounds of Bacon. Then she would take her frying pan [always an iron skillet] off the heat and drop about 4 eggs in it. She would baste them with the grease and scoop them out. These were good but they were so greasy. I never made them this way but I have to say they both lived to be 84 and 86. Makes you wonder.

SCRAMBLED EGGS

There are many people that seem to want to add all kinds of things to the eggs that you are beating. I have tried them all. Water, milk, dogs, pony's. [a joke guys]. I've been told it makes them fluffier, lighter whatever. Frankly when you are eating scrambled eggs you really are not noticing this. What you are noticing is if they have been cooked too long and if they have any taste. Now I don't like them unless I have fried some Bacon and drained all the fat out of the pan. Then I  pour the beaten eggs in and cook slowly,scraping the sides until they are almost done. I have been known to over cook them and therefore they resemble rubber. Try not to do that. When you see that they are almost cooked but a little soft quickly get them out of the pan into a bowl or plate. Makes me hungry just thinking about them.  I do sometimes add chopped Ham or crumbled Bacon. Don't have to fry as much Bacon that way. Humm good! 

Well, that's it for the eggs. If you try any of these please let me know.

Mama's Oatmeal Cookies

"Whether therefore ye eat or drink, whatsoever ye do, do all to the glory of God"

 1 Corinathins 10:31

I have been thinking about this recipe for a while and wondered if you would like a new [old for me] Oatmeal Cookie recipe. It's a good one and my children and daycare kids seemed to really like it. These cookies are a chewy, crisp cookie. I know that sounds nuts but they are. Really a good source of fiber for kids too.

Mama's Oatmeal Cookies

Preheat oven 350

Spray cookie sheets OR use the paper the butter was wrapped in to coat the sheets.

• 1 - C Butter room temp or put it in the microwave for 10 seconds
• 1 - C White Sugar
• 1 - C Dark Brown Sugar [there is a difference between dark & light]
• 2 Large Eggs, room temp is best, but it's not a matter of life and death to the cookies.
• 1 tsp. Vanilla
• *2 Tbs. Orange Juice, if it's not exact it's OK (see below)
• 1 tsp. Soda
• 1 tsp. Salt
• 1 1/2 C Flour [not self rising]
• 1 tsp. Cinnamon
• 1/2 tsp. of Allspice or Pumpkin Pie Spice
• 1/2 tsp. Nutmeg [scant]
• *Orange Rind from One Orange (Get the rind off the orange first before squeezing it for juice. Hint: Roll Orange on the counter to soften and it will juice much easier.)
• 3 - Cups Old Fashioned Oats [no quick]

Method:

Cream first three 4 minutes until light and fluffy.
Add eggs one at a time beating to be sure they are incorporated.
Then add Orange Juice and Vanilla, beat until blended in.

In a separate bowl whisk together the flour, soda, salt, and spices plus the Orange rind.
Slowly add flour mixture to batter and blend in. Then add the Oats a little at a time. Mix well but don't beat it to death.

Drop on cookie sheets with a cookie scoop or a couple of teaspoons, 3 across. Bake about 9 to 12 minutes.

We have a horrible oven and we never know how long to bake things we just have to look at them. About half way through I usually turn the sheet around.  These cookies will spread out so don't get them too close together. When they are done leave them on the cookie sheet for a couple of minutes for them to cool or they will scrunch up.

**Now if you want to vary these you can add 12 oz. pkg. of mini chocolate chips instead of the spices. The Orange is good with the chocolate.
OR 
2/3 C Raisins and 1/2 C chopped Pecans along with the spices & Orange. [my favorite but kids don't like the nuts]

I hope you like these and they become a go to recipe for a quick cookie that is good for you and delicious.

Cinnamon Chip Scones

Today I made some Cinnamon Scones. My sister and son have been asking me to make them for some time and so I did. They turned out really well and so I thought you might like to have the recipe as they are really not like a traditional scone at all. They are more cookie like, sorta. Traditional Scones are really just triangle biscuits and you can make them with any kind of dried fruit or serve them with Honey or Jelly. They are really good but this is a bit different. These are sweeter then scones. Everyone seems to love them so I thought you might like them too.

Cinnamon Chip Scones

Preheat Oven to 375

Be sure and have cookie sheets sprayed ahead of time and the butter cut and everything measured out before starting.

Cutting the butter:  Slice it long way, then turn it over and slice it long way again. Cut off little cubes of it into a bowl and put back into the refrigerator.

• 2 Eggs, beaten
• 1 C Sour Cream
• 2 tsp. Vanilla
• 1 tsp. baking Soda

Beat the Eggs and then whisk in the Sour Cream, Vanilla and Soda, set aside.

• 4 C Flour
• 1 ¼ C Sugar
• 2 tsp. Baking Powder
• 2 tsp. Cinnamon
• ¼ tsp. Cream of Tartar
• 1 tsp. Salt
• 1 C Butter [cold]
• 1 C Cinnamon Chips

Place flour, sugar, baking powder, cinnamon, cream of tartar and salt in Mixer. Whisk a few times to incorporate. Add Butter and beat slowly or it will fly all over the kitchen, until pea size.

Add Sour Cream mixture and beat just until incorporated and then add chips. You may have to work the chips in with your hands but try with the mixer first. Flour counter top, your hands [arms to the armpit] pastry cloth or board. This dough will be sticky. Work it around with your hands until it is together and then press with your hands. Do this quickly so the dough doesn’t get too warm. I make it about 2 inches thick. Cut out with whatever you have. I use a square cutter or a triangle sometimes.  This will make a lot so I make them big because I’m lazy and don’t want to fiddle in the kitchen forever. If you make the triangle you can make several dozen.

Bake 13 to 16 minutes until brown on bottom [if you make them real big “palm of your hand size” then it takes about 20 or so]

CINNAMON GLAZE

• 2 C Powdered Sugar
• 1 tsp. Vanilla
• 2 T soft butter
• ½ tsp. Cinnamon
• Enough milk to make a thin glaze

Drop a tablespoon on each warm scone and spread around with the back of the spoon. They will drip a bit. These are so good you really don’t need the glaze but I always do it because my family likes it that way.  Hope you enjoy these. 

Sausage Quiche

"And they did all eat, and were filled"  -  Matthew 15:37 (KJV)

I have kinda been waiting for my friend to get back to me. She gave me this recipe many many years ago and I don't know if she still makes it but I do from time to time. A couple of ladies have asked me for it and so Randy I hope you don't mind but I'm sharing.

Sausage Quiche - 375 oven

• 1 unbaked pie shell 9"
• 1-lb. of reduced fat Original Sausage [Jimmy Dean]
• 1/2 C Onions, chopped fine
• 1/3 C Green Pepper, chopped fine
• 1 1/2 C or 8 to 10 oz. pkg grated Colby or Cheddar Cheese
• 1 Tbs. Flour
• 2 eggs, beaten
• 1 C Evaporated Milk
• 1 Tbs. Parsley Flakes
• 3/4 C Lawry's Seasoned Salt [important]
• 1/4 tsp. Garlic Salt
• 1/4 tsp. Pepper

Get out your skillet. Put a small amount of oil in it. [I hope you're using Canola Oil]Just enough to cover the bottom. This sausage has no fat and you don't want it to stick. Add the Sausage, Onion and Green Pepper and cook until the Sausage is done. Chop it up with a spatula so you don't have chunks of meat. When done take off the heat and blot with a paper towel in case there is any fat, set aside.

In a big bowl dump all of the cheese and flour. Toss together. When the Sausage, onion and peppers are cool, not cold but cool, add them to the cheese flour mixture and toss. Set aside.

In a small bowl beat the eggs, then add the milk, flakes, seasoned salt, garlic salt and pepper, beat together. Set aside.

Now it's time to put the sausage mixture into the unbaked crust. Pat it around so it is evenly distributed then pour the egg mixture over all. It won't look like enough but it will be.

Set it on a cookie sheet and bake in a preheated oven for 35 to 40 minutes or until browned and filling is set. Test it with a table knife if you like or bump it with your hand and see if it wiggles. I don't but I've been making this for a long time. The original recipe called for 3/4 pound of sausage links but I never had that and then there was the problem of what to do with the dab that was left so I just changed it a bit. It's very tasty and really easy. Once you have it together and can wash up and have no other pans to fool with. I always make a green salad with it.

[I will give you my recipe for pie crust at another time if any one wants it. It's a no fail, just takes practice] Hope you enjoy this little Quiche. It's not fancy but it is real good.

Ham 'n' Beans & Simple Dessert

A friend on FB has reminded me that maybe there are a few out there that don't know how to make tasty Ham and Beans. I know this won't be news to some but I thought I would put it out there in case there is anyone that could use the recipe.

HAM and BEANS

The night before:

1 package of raw Great Northern or Navy Beans [1 lb. pkg]

Place the beans in a Dutch Oven or Stock Pot and cover with cold water, put the lid on and let soak overnight. There is a quick way by boiling them for a couple of minutes but I'm not nuts about it. Read the package if you have a doubt.

Next day:

• 2 Smoked Ham Hocks [look for meaty ones]
• 1 Slice of Cooks or Fricks Ham sliced in bite size pieces [set aside]
• 1 large white onion, cut in half

Drain and rinse the beans. They will have gotten chubby during the night. Place the Ham Hocks in the pot and pour the Beans back in too. Add the Onion halves and cover with water.

Unless you want Ham and Bean Soup don't put too much water in there, just enough to cover.
Bring to a good simmer and then turn heat down, replace the lid and let them cook slowly for a few hours. Stir them every so often in case they stick but I don't think they will. Mine don't. After a couple of hours take the lid off and leave it off.

Now comes the QC test.[quality control] Taste it and see if it needs salt and I know it will need pepper. The beans should be done and now is the time to lift out the Ham Hocks. They will be hot as a fleet but set them aside and put in the cubed Ham to let it get warmed through.

The Ham Hocks have a lot of good meat on them and you can slowly remove it and put it in the pot too. [or just eat it right there, who will know?] Once the Ham is warmed through turn off the heat, cover and let it sit on the stove while you make some Corn Bread and a Lettuce Salad. [Balanced meal] These Beans will thicken as they cool or not. Sometimes they do and sometimes they don't. They are really good either way.


SIMPLE DESSERT

• 2 Sticks of Butter, room temp. or put them in the microwave for about 20 seconds.
•  [No oleo, it's really plastic]
• 1/2  Light Brown Sugar
• 1/2 C Sugar
• 2 1/4 C Flour [not self rising]
• 1/4 tsp. Salt

Dump all the above ingredients in your mixer and beat like mad until it is crumbly. Spray a 13X9 pan [I use glass] and press half of the crumble in the bottom of the pan. Just so it covers the bottom. Save out about 2 cups if you can.

Open a small container of Jam. Raspberry, Grape, Strawberry, whatever you have. Heat it on the stove just until it's smooth. Pour it over the bottom crust and spread it out well, Then top with the rest of the crumble topping.

Bake at 350 about 35, 40 minutes until it's brown. Let cool and slice into bars. They aren't thick but they are good. My sister bought the wrong kind of Cherries for a Cherri Pie and so we had these delicious Black Cherries from Oregon. I took one can and pureed it in the Food Processor and added 1 T. Corn Starch 1/4 C Sugar and a little Cinnamon [taste it] and cooked it till it was thick. I spooned it over the crust and topped it. I made this in just a few minutes. It was really good and easy. 

Hope you enjoy the Ham and Beans and this simple dessert.

Southern Ham Dinner

I have been thinking about this for a bit and have had several suggestions from my daughter. She suggested I write about the Quiche that I make but it's not really comfort food. Ham and Beans was another suggestion but I assume that everyone knows how to make tasty Ham and Beans. I was thinking about something that is warming when you come in from the cold and it is going to be cold tomorrow.
Therefore I'm going to write about something I used to make when I lived in Kentucky, Indiana and Alabama too, come to think of it.

Southern Ham Dinner

• 1 large Skillet with lid
• 1 good sized Ham Slice. [Cooks or Fricks is good]
• 2 heaping Tbs. Bacon Fat. [yes, you'll live with this much]
• Couple of whole cloves smashed into each side of the Ham

Melt the fat in the skillet on very low heat. Lay the Ham Slice in the skillet and cover with lid. Cook very very slowly until heated through. It will be tender and moist after about 10 minutes total. Ham slices are already cooked so you just want to warm them. I usually have prepared Grits with salt and butter to go with this.

When the Ham is done and warmed through NOT FRIED, remove to platter and make a milk gravy.
If there isn't enough fat in the pan add a little more. [you can do it] Remove from heat and stir in about 1/4 C Flour, stir around then add about 1C milk, stir and return to the heat. Cook to the thickness that you like. You may need to add more Milk but you have to look at it and test it yourself. Salt and Pepper to taste of course. Serve with Biscuits, or Potatoes. My family liked Ham, Grits, Gravy, Green Beans and Biscuits. Sometimes I would open a can of Black Eyed Peas and season with Bacon and heat. The Black Eyed Peas were always Ellen's favorite.

This is a cheap meal and good too. Hope you and your family will enjoy it.