3 tablespoons olive oil
1 large onion, peeled and diced
1/2 pound mushrooms, trimmed and chopped
3 large cloves garlic, peeled and minced
1 cup heavy cream
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 pound each lean ground beef, pork, veal
1 egg, lightly beaten
3/4 pound sliced bacon (about 13 slices)
1. In a large skillet over medium-high heat, heat the olive oil. Sauté the onion until translucent, about 8 minutes. Add the mushrooms and garlic and cook over medium-hight heat until they just begin to color, 3-5 minutes. Stir in the cream, oregano, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer until the vegetables are tender, about 5 minutes. Transfer the vegetable mixture to a large mixing bowl and let it cool.
2. Preheat the oven to 400 F. Add to the bowl the beef, pork, and veal. Stir in the egg and continue mixing just until the ingredients are thoroughly combined.
3. On a work surface, position a 9 by 5 by 3-inch loaf pan. Line the bottom and sides of the pan with the bacon slices, placing them parallel tot the short end and slightly overlapping, with their ends hanging over the edges. Add the meat mixture to the pan patting it down to make it smooth and even. Fold the ends of the bacon strips up and over the meat mixture to enclose it completely. Cover the loaf pan with aluminum foil.
4. To prepare the water bath, place a roasting pan inside the oven on the middle shelf. Bring a kettle of water to boil. Using an oven glove, slide out part way from the oven the shelf with the roasting pan. Place the loaf pan in the center of the roasting pan. Carefully pour boiling water into the roasting pan to come halfway up the side of the loaf pan. Cove the roasting pan with aluminum foil.
5. Carefully slide the shelf back into the oven and bake for 1 hour. Remove the foil and continue to bake until an instant-read thermometer inserted into the center of the meatloaf registers 165 Fahrenheit, about 30 minutes more.
6. Remove the pan of meatloaf from the oven and let it rest for 10 minutes. Meanwhile, carefully empty the boiling water from the roasting pan. Holding the loaf pan with oven gloves or pot holder, carefully pour the juices from the pan into a sauceboat or heatproof cup. Cut the loaf crosswise into 8 slices, taking care to cut completely through the bacon with each slice. Serve each slice drizzled with pan juices.
Jan's Famous Meatloaf
2 lbs. ground chuck
1 envelope Lipton onion soup mix (dry)
1-1/2 cups catsup
1/2 cup grated Parmesan cheese
corn flakes cereal
Combine first five ingredients in a large bowl. Mix well (I mix mine with my hands). Pour enough corn flakes
right from the box (they will crush as they are mixed if you're mixing with your hands) to cover meat mixture,
and mix well. Continue to add corn flakes, a little at a time, just until mixture will hold together to form a loaf
(be careful not to make it too dry).
Put in a 9" x 13" pan, and shape into an oval loaf. Sprinkle more parmesan
cheese over the top, cover with foil, and bake at 350 for 1 hour.
Remove foil, and bake an additional 1/2 hour
Transfer loaf from the pan to a platter (I use two large spatulas for this), and let cool 1/2 hour to 45
minutes before slicing, to keep slices from falling apart.
3 - 4 Tbsp oliveoil
2 1/2 onions cutt in slices
80 gramms celeriac-stripes
80 gramms leek slices
80 gramms fennel-stripes
1 garlick toe
1/4 liter dry white wine
2 knife-point safron
1 bay leaf 1 bunch of thyme
1 L clare fish fond
1 1/2 tsp salt
black pepper (mill)
2 cl Pernod
1,2 kg div.Fish
Mussels and prawns
1 tbsp fennel
16 slices Baguette
for the "Sauce Rouille"
1/2 red Paprika
2 Garlick toes
1 slice toast bread
2 Tbsp clare fish fond
10 Tbsp Olive oil
1/4 tsp Salt
1 knife point cayenne pepper
and some black pepper out the Mill
and that's how you start with :
heat the oil in a big pan and add vegetable,
garlick and the cut tomatos and let it cook a few minutes.
then add the white vine,safron,
thyme, the bay leaf and the fish fond; add salt and pernod after 10 minutes . cleaned fish (no
heads and tails) cut in pieces, and Mussels and prawns ,
let all cook for aproxamatly 5 Minutes .
cut paprika garlick and the toast in small pieces,
mix all in a mixer together with the fish fond
then add slowly the oil
Salt and pepper
serve Boullabaise hot in a bowl
and serve the toasted baguette and Sauce in an extra bowl
Swedish Meatballs I
2 lbs ground beef and ground pork mixed 1/2 and 1/2
1/2 cup Bread Crumbs or Cracker Crumbs mixed with 1/2 cup water to soak
1 onion chopped fine
1/2 tsp or less sage, 1/8 tsp pepper, 1/4 tsp nutmeg. Make meatballs the size of walnuts or little larger dredge in
flour and fry in margarine to brown.
Add 1 can mushroom soup, and 1 can water, plus 3 beef cubes and heat until desolved.....
Cook 1 hr. at 375 degrees or until hot
Can make more gravy by adding 2 tablespoons flour to one cup cold water mix and add to boiling liquid in sauce
1 pound of ground hamburger
3 cans of Van Camp's Pork-n-Beans
a pinch of seasonings [Onion salt, garlic salt, salt and pepper]
Brown hamburger in a big frying pan and scramble it up. [*Don't add the seasonings yet!*] Drain all the grease.
Now add the seasonings. Add the three cans of pork-n-beans. Heat throughly and serve with Cowboy bread.
Self rising flour
Mix flour and water until you have the consistancy of pancake batter. cook like pancakes in a heated, well-oiled
frying pan. These do not get brown, but resemble pita bread. can be eaten alone, or fill with cowboy beans. My
family *loves* these! Simply, quick and YUMMY!
Moms Famous Baked Beans.
1 32oz can pork and beans
1 small yellow onion finely chopped
1/2 lb bacon finely chopped
1 cup brown sugar
1 small container ketchup about 2 cups
1 hearty squirt mustard(mom says this is 2 squirts for skinny people like me or 4 for heavy people
In large sauce pan brown onions and bacon for about 8 minutes until bacon is crisp and onions are
Next add baked beans ketchup brown sugar and mustard mix well cook on high for about 15 minutes
then on low for 30 minutes
STEAKHOUSE ONION, BEEF & PEPPER STIR FRY
1 lb. boneless beef sirloin steak
3 Tbs. cornstarch
1 can beef broth with onion
1 Tbs. soy sauce
1/4 tsp. garlic powder
2 cups fresh or frozen green and red peppers strips
4 cups cooked white or brown rice
Slice beef into very thin strips. Mix cornstarch, broth,
sauce, and garlic. Starry beef in nonstick skillet until
browned and juices evaporate. Add peppers. Add cornstarch
mixture. Cook, stirring until mixture boils and thickens.
over rice. Serves about five. For extra flavorful rice,
it in the beef broth instead of water. No need to add salt
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