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In reply to a readers' request from a while ago, Barb sent in the following:
Jessica requested a strange meatloaf recipe a while back. The description sounds Amish to me. Here are some of my favorite Amish recipes. Perhaps she can kit-bash them to recreate the meatloaf she talked about.
Saute chopped onion in olive oil. Add beef. Cook well. Add can of tomato soup undiluted. Cook egg noodles according to directions on package. Drain well. Add can of cream of mushroom soup, undiluted. Grease casserole dish. Place 1/2 of beef mixture in bottom of casserole. Add 1/2 of noodle mixture. Put rest of beef on noodles. Add remaining noodles. If desired, sprinkle
paprika lightly over top of noodles. Bake in 375 degree oven for 20-25 minutes, or until bubbly.
Preheat oven to 350 degrees. Beat the egg in a large bowl. Add evaporated milk, sage, salt and pepper, and mix. Add beef, crumbs, 1/2 cup of the cheese and the onion; blend. Form into a loaf and place in a 2 quart rectangular baking dish. Arrange bacon pieces on top of loaf. Bake 40
minutes. Sprinkle remaining cheese on top and bake 10 minutes longer.
Yields: 4 servings
Preparation Time: 1 hour
Hopefully, Jessica, you'll find something like what you were looking for among these recipes from Barb.
Keep those requests coming in!
3 tbsp of your favourite dry spice rub (I usually use Emeril's Bayou blast mixture)
2 tbsp vegetable oil
Rise and dry chicken inside and out. Rub it lightly with oil, then mix the salt pepper and dry spice rub together and rub the chicken inside and out with the mixture. Set aside.
Open the beer and take several gulps, making them fairly big gulps so the can is slightly more than half full. Place the beer can on a solid surface, and firmly plunk the chicken cavity over the bird (so the bird is "stuffed" with the beer can). Transfer the bird to the center of your grill, balancing it on the can and its two legs.
Cook the chicken over medium high indirect heat (no coals or burner directly under the chicken) covered, for approximately 1 1/4 hours or until the internal temperature is 165 in the breast area and 180 in the thigh. Remove from the grill and let rest for 10 minutes before carving.
Yields: about 6 servings
Preparation Time: 90 minutes
I do these chickens three or four at a time sometimes cuz they're great cold. Try setting potatoes around the chickens on the grill and letting them bake while the chickens cook, as they make a great addition to the meal.
Did you ever notice that when it comes to restaurants, the lower the lights, the higher the prices??