These are two things my
mom made a lot when I was growing up. I made the meat loaf from
memory and it turned out almost identical to hers. She always used
'meatloaf mix' which I believe was ½ ground beef and ¼ veal, ¼
pork. This is hard to find at the butcher store since meatloaf seems
to be a vanishing dinner. The creamed cabbage is a bit more rustic
and flavorful than hers was. I love being able to bring a comfort
food memory to life :-)
Creamed Cabbage
½ head of green cabbage cross-cut and cubed
fresh ground pepper
2T butter
2-3T sour cream
smoked sea salt
Steam-saute' the well peppered cabbage until almost cooked, about 10 minutes, adding water when needed so a little remains at the end. Add butter, stir in and continue to cook until liquid is absorbed. Stir in sour cream and season with the smoked sea salt. . .Lin
~ ~ ~ ~ ~ ~ ~
Mom's Meat Loaf
2# ground chuck
½# pork sausage
fresh ground pepper
1t ground allspice
1T salt
1 'sleeve' of crushed
soda crackers
2 eggs
1c± milk
1 lg chopped onion
4 strips of uncooked
bacon
catsup or chili sauce
Mix the first ingredients
together, with your hands, in a large mixing bowl. Form into 2
loaves in a 9x13” glass pan. Add a little water to the pan. Make
an indentation, lengthwise, down each loaf and fill that with catsup
or chili sauce. Take a long strip of bacon and twist it then place
it on top of the meatloaf, one on either side of the catsup well.
Bake at 350° for an hour or a little more until done. Let stand on
the counter 5 minutes before slicing. Refrigerate uncut leftovers.
Sliced thin, it makes wonderful sandwiches! . . . Lin
No comments:
Post a Comment