Schweik Profile - (12896746)


Home Town: New Castle, Pennsylvania, USA
Living In: Springfield, Virginia, USA
Member Since: Dec. 2010
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Italian, Southern, Quick & Easy
Hobbies: Knitting, Needlepoint, Photography, Reading Books
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Jan. 31, 2013 7:26 am 
Updated: Jan. 31, 2013 10:17 am
Every few years, Ann would get a request from a reader of her advice column for her "famous meatloaf recipe." So I don't lose it, I'm putting it here! 2 lbs. ground round steak2 eggs1 1/2 cups bread crumbs1 tsp. Accent1/2 cup catsup1/2 cup warm water1 package onion soup mix1 8 oz. can tomato… MORE
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Tags:  Family
From The Blog:  Baby Boomer Memories
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About this Cook
My favorite things to cook
I enjoy baking. I love Italian food--but I make all kinds/types of recipes--whatever appeals to me this week.
My favorite family cooking traditions
Making cookies, fudge and cheese spread at Christmas.
My cooking tragedies
one tragedy happened in 8th grade home-ec--obviously, it traumatized me! Mrs. D'Amato had us making french toast--simple enough, eh? Well, there were five of us in the group. I had table setting duty that week. We were all supposed to help the main cook--Becky T. Well, we were more interested in talking than watching what we were doing. Someone handed Becky the sugar and she put all of it into the eggs and milk. We couldn't understand why our "batter" was so think--until we realized that the recipe called for 2 T sugar--not the two cups Beck was handed! We had "wonderful" carmelized french toast--or at least, we told Mrs. D'Amato how terrific it was--as we choked down the super sweet breakfast!
Recipe Reviews 2 reviews
Fried Cornmeal Mush
I made it exactly as written and had no problem with it setting up--in fact, it was "solid" after cooling (before I put it in the fridge). Thanks for the recipe!

5 users found this review helpful
Reviewed On: Nov. 22, 2012
Baked Omelet Squares
My husband informed I can make this anytime! I didn't have canned mushrooms, but I did have a package of fresh wild mushrooms that I sauteed with the onions--and it was wonderful!

11 users found this review helpful
Reviewed On: Feb. 21, 2011

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