pat t Profile - (10332309)

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pat t

pat t
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Member Since: Apr. 2007
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Recipe Reviews 2 reviews
Meatloaf Cordon Bleu
Have been making this for years thanks to my Italian Grandmother. I use bread cubes soaked in water, fresh garlic and parsley, 1 egg per pound of meat, boiled ham, mozzerella and grated Italian cheese. I divide the meat into 2 - 1 pound loaves, meatloaf cooks quicker (in an hour or so and if we only eat one we have the other to freeze. Instead of catsup, I use a can of tomato sauce. Put some in the meat mixture for moisture and cover the tops with tomato sauce as well. Yummy

4 users found this review helpful
Reviewed On: Mar. 9, 2009
Spicy Red Bell Pepper Soup
Soup was great. Wouldn't change a thing.

1 user found this review helpful
Reviewed On: Sep. 23, 2007

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