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Showing posts from September, 2010

My Meatloaf

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There is nothing more basic than the meatloaf. Except that there are hundreds of ways to make it and another thousand ways for it to fall apart. Mine is very basic, tastes fantastic and doesn't fall apart. What more could someone ask for?

Meatloaf is one of the meals that Mikey requests the most often. I don't mind, it's something I can mix up early in the day and stick in the refrigerator until I'm ready to bake it. You don't need to make it ahead of time. I like to because I can have all the dirty dishes washed up and be able to relax during dinner knowing almost everything is done.

This is going to be one of those recipes that I will have to stop and think about how much of something I'm using. I just throw things in a bowl and mix it up. But here goes:

1 1/2 pounds ground beef (use a mid fat range, not the lean but not the 80/20 either or your loaf will split like mine did tonight)
2 large eggs
1 Tablespoon onion flakes
1 tsp salt
1 tsp pepper
3/4 cup brea…

Been busy-Have your cake and eat it too.

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Occasionally someone asks me to make a decorated cake for some occasion. My hands aren't nearly what they used to be 20 years ago. Perhaps if I did more cakes I would regain the youthful strength.

I didn't have much time to get this together. I usually like to have plenty of notice so I can plan and really find out what the person is looking for.

This project started as strawberry cupcakes (that I still have to decorate) and then a sheet cake was added because the person is afraid 40 cupcakes won't be enough. 


I am not a decorator that you will ever find on television but I can do a fair job with a cake that tastes much better than store bought. The cakes are white with a strawberry cake marble. They are getting frosted with white buttercream frosting and pink borders.




Round cakes are SO much easier to do borders on.
I stuck toothpicks around the edges so when I cover the cake the frosting won't get squashed.

I searched three stores to find some kind of topping for the…

Taffy Bars - Not what you think.

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I think the original recipe was toffee bars but as the family passed the recipe down through the years it got transmogrified to taffy. My mom got it from Grandma A in 1963. We don't know any history before that. We just know that this is a family favorite then and now. 

1 cup shortening (normally I would cheat here and use Crisco sticks)
1 cup dark brown sugar
1 egg
1 tsp baking soda
1 tsp vanilla
1/2 tsp salt
2 cups flour             


Preheat oven to 350F.

Cream shortening and sugar.
Add egg.
Notice that I didn't waste the time (or dishes) measuring the dry ingredients out in a different bowl?
Mix in dry ingredients. The most effective way to do this is to cut in with a spoon, lift and turn bowl slightly. Keep repeating this and soon you will have the crumbly look. You might need to use your fingers to get the mixture from the bottom well blended.

Press mixture into greased 9x13 pan.

Bake 15-20 minutes.

Frost with following immediately after removing from oven.

FROSTIN…

Fried Pork Chops- Northern or Southern?

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Growing up I had heard the old wives tale that raw pork will give you worms. All pork I ate was cooked until it was dry. Not that it was bad. It was what I knew and I loved a good fried pork chop. Especially when the fat around the edges was nice and crispy.

This blog is going to focus on the fried pork chop. The way I learned to fry a pork chop was to salt and pepper it then fry it in fat until it was fully cooked. I love the flavor this gave. Simple and easy.

When I met my husband I wanted to impress him with my cooking skills and asked him what he wanted for dinner. He told me fried pork chops. I don't recall what else I made to go with the dinner but I made him fried pork chops. He sat down to dinner and with a smile on his face ate every bite and told me how wonderful they were.

Let me go deeper into that and tell you that I am from Northern Minnesota and he is from Florida. Our ideas of good food had a rather large variation. I will defend myself here and say that I can co…