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Best Ever Meatloaf

2/25/2017

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Who knew meatloaf wasn’t just the invention of thrifty housewives during the Great Depression? It turns out the idea of mixing meat with a tenderizing filler traces back to the fourth or fifth century AD, when the Roman cookbook Apicius presented a recipe for patties made of chopped meat, bread, and wine. But it wasn’t until the late 1800s that American meatloaf was born, inspired by recipes offered by manufacturers of the newly invented meat grinder.

The Depression only increased meatloaf’s popularity, along with developments in food manufacturing that produced flavorful, inexpensive mix-ins like mustard and bouillon. In the 1940s, World War II rationing spawned meat-free loaves, whereas postwar creativity in the 1950s and ’60s produced the likes of Bacon-Dill Meatloaf and Spicy Peach Loaf (
Good Housekeeping Cook Book, 1955). In the 1970s and ’80s, veal, pork, and beef “meatloaf mix” came into vogue, elevating the dish to dinner party-worthy status. In the 1990s, restaurateurs marketed upscale versions, and today, innovations continue as loaves are stuffed, wrapped, or laced with international flavors.

3 slices white bread, torn into small pieces
1/2 cup beef stock
2 large portobello mushrooms (about 6 ounces), cut into chunks
1 medium onion, cut into wedges
1 medium carrot, cut into chunks
1 celery rib, cut into chunks
3 garlic cloves, halved
1 tablespoon olive oil
2 tablespoons tomato paste
2 large eggs, lightly beaten
1-1/4 pounds ground beef
3/4 pound ground pork
1 tablespoon Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
1-1/4 teaspoons salt
3/4 teaspoon pepper

GLAZE:
1/2 cup ketchup
2 tablespoons tomato paste
2 tablespoons brown sugar
1 teaspoon ground mustard

Preheat oven to 350°. Combine bread and stock; let stand until liquid is absorbed.

Meanwhile, pulse mushrooms, onion, carrot, celery and garlic in a food processor until finely chopped. In a large skillet, heat oil over medium heat. Add mushroom mixture; cook and stir until tender and liquid is evaporated, 5-6 minutes. Stir in tomato paste; cook 1 minute longer. Cool slightly.

Add next seven ingredients and cooked vegetables to bread mixture; mix thoroughly. Place a 12x7-in. piece of foil on a rack in a foil-lined rimmed baking pan. Transfer meat mixture to the foil and shape into a 10x6-in. loaf.

Bake 1 hour. Mix together glaze ingredients; spread over loaf. Bake until a thermometer reads 160°, about 15-25 minutes longer. Let stand 10 minutes before slicing.


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Skillet Hoppin John

2/18/2017

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Across the South, many people are familiar with a dish called Hoppin’ John, a mix of rice, blackeyed peas and ham hocks or bacon. Though eaten throughout the year, this meal is usually served on New Year’s Day because many southerners believe that eating black-eyed peas on the first day of the year will bring good luck. Cabbage is also often served with Hoppin’ John because some people believe that those who eat cabbage on the first day of the year will earn more money than those who don’t.

Nobody knows the true origin, or beginning, of the name Hoppin’ John, but some believe it may have originated in Louisiana from the French Creole name for pigeon peas, a pea similar to a black-eyed pea. The French Creole term for pigeon peas is “pois a pigeon,” which is pronounced “pwah peeJon.” This may have sounded like “Hoppin’ John” to English speaking Southerners. The dish has been called Hoppin’ John ever since the early 1800s.


1/2 pound sliced bacon, cut into 1-inch pieces
1 small green pepper, chopped
2 celery ribs, chopped
1 onion, sliced
1 cup uncooked long-grain rice
2 cups water
1/4 teaspoon salt
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1 bay leaf
1 can (15 ounces) black-eyed peas, rinsed and drained
​

In a large skillet, cook bacon over medium heat until crisp. Drain on paper towels; discard all but 2 tablespoons drippings. Saute pepper, celery and onions in drippings until almost tender. Add rice, water and seasonings. Cover and simmer 10 minutes. Add peas and bacon; simmer 10 minutes longer. Discard bay leaf.


Welcome to Reuseit: Reusable Bags, Lunch Boxes, Water Bottles & More for Your Green Home
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Garlic Spread for Day Old Bread

2/12/2017

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Any time you go to your food pantry you can bet you'll get a few bags of day old bread.  But, as you know, it can be a bit intimidating when thinking of a recipe to use it up, 

One thing  you may not have thought of is garlic bread is a side carbohydrate.  Many of us think we must include potatoes, rice, and such to make the dinner complete  The fact is, you can take that day old loaf and it can become the absolute starchy side.  Nothing else is needed. More savings for you!

1/2 cup margarine, melted
3 to 4 garlic cloves, minced
1 loaf day old bread, halved lengthwise
1 teaspoon minced  parsley


In a small bowl, combine butter and garlic. Brush over cut sides of bread; sprinkle with parsley. Place, cut side up, on a baking sheet.
​

Bake at 350° for 8 minutes. Broil 4-6 in. from the heat for 2 minutes or until golden brown. Cut into 2-in. slices. Serve warm

Meat Processing Products
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Classic Swedish Meatballs

2/11/2017

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Here's an oldie but goodie.  Haven't had a pot of these in years.  Great recipe to add this weekend to the usual dinner fare.  

All you need is a warm pot of noodles and a salad and dinner is served!

1-2/3 cups evaporated milk, divided
2/3 cup chopped onion
1/4 cup fine dry bread crumbs
1/2 teaspoon salt
1/2 teaspoon allspice
Dash pepper
1 pound lean ground beef (90% lean)
2 teaspoons butter
2 teaspoons beef bouillon granules
1 cup boiling water
1/2 cup cold water
2 tablespoons all-purpose flour
1 tablespoon lemon juice

Combine 2/3 cup evaporated milk with the next five ingredients. Add beef; mix lightly. Refrigerate until chilled.

With wet hands, shape meat mixture into 1-in. balls. In a large skillet, heat butter over medium heat. Brown meatballs in batches. Dissolve bouillon in boiling water. Pour over meatballs; bring to a boil. Cover; simmer 15 minutes.

Meanwhile, stir together cold water and flour. Remove meatballs from skillet; skim fat, reserving juices. Add flour mixture and remaining evaporated milk to pan juices; cook, uncovered, over low heat, stirring until sauce thickens.

Return meatballs to skillet. Stir in lemon juice.

Serve with egg noodles.

Cleanify
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Gingersnap Cookies

2/5/2017

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I was riding with a friend the other day to work, and we got on the topic of favorite snacks.  She mentioned her husband just loves gingersnap cookies.  She said, "I just have to make sure our cookie jar is full by purchasing them often."

"Purchasing them?" I thought, "But they are so much better home made!" Those oooey gooey cookies are just indescribable if they are under baked a tad.  

She mentioned her grandmother used to bake them often.  Well, he's a recipe to add to your list should you have a Gingersnap Cookie Monster.


3/4 cup shortening
1 cup plus 2 tablespoons sugar, divided
1 large egg
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt


Preheat oven to 350°. Cream shortening and 1 cup sugar until light and fluffy. Beat in egg and molasses. In another bowl, combine next five ingredients; gradually add to creamed mixture and mix well.

Shape level tablespoonfuls of dough into balls. Dip one side into remaining sugar; place 2 in. apart, sugary side up, on greased baking sheets. Bake until lightly browned and crinkly, 10-15 minutes. Remove to wire racks to cool.

Foodstirs, Inc
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    Food Facts

    Today 1 in 7 families, 46 million people, rely on food pantries and meal service programs to feed themselves and their families. Hunger exists in literally every county in America, It's an urban problem, it's a suburban problem, and it's a rural problem. People who come to food banks are hard workers. They are employed. They are the school bus drivers, lab techs, receptionists, and sanitation engineers.They just can't make ends meet. Find nutritious ways to do that here.

    Author

    Valerie Bourbour is a writer/blogger and certified English teacher.  She enjoys finding new recipes that are thrifty so that readers can create desired food budgets in today's economy.

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