This is my first blog - ever.
I wasn't sure that I would have anything to say and that I would not use the blog feature - turns out that I was wrong.
When I signed up for the "pro" version of allrecipes, it was because I have gotten soooo much out this site for free. I almost felt guilty for the fortune that I've saved in cook books and unspoiled dishes; thanks to the advice of others who have already
tried the recipes and offered hints on how to cook them successfully.
I love to share the recipes on this site with my daughter who has moved so far away. She is setting up her new kitchen and cooking some wonderful meals. It's nice to send her some of my favourite recipes that she enjoyed while growing up. I hope that the
recipes are still considered healthy, practical and tasty for her in the days ahead.
This reminds me of recipes from my mother's cookbooks of the late 1950's, early 1960's era. While I found some recipes to be keepers, others were real eye poppers. Cooking with great amounts of fat and salt were the norm of that era.
One book spends a great deal of time describing how to incorporate jars of baby food into everyday cooking. There are party pates made of jars of strained beef or strained chicken. There is a cream soup made from strained chicken and vegetable added to
strained peas with 1/2 cup milk and a dash of salt. There are many custards, rice puddings and jellied desserts that have various strained fruits in the recipe. Fortunately, this was not one of the dog-eared, splattered and otherwise obviously over-used cookbooks
that my mother cooked from on a regular basis.
This past while, I've been exploring my way through one of my mother's old meatloaf cookbooks.
I've been spurred on by finding an old automatic mini-chopper at the second hand store for five dollars.
It is easily grinding up anything needed to put into a meatloaf, bread, crackers, onion, carrots and more.
Tonight, I've combined the "Picnic Loaf" ( a meatloaf with shelled hard boiled eggs baked into the center) and the "Bacon Loaf" ( a meatloaf with par-cooked bacon latticed, then placed on top of meatloaf for the final 20 minutes of cooking). My husband
likes it and we think that we'll rename it the "Bacon and Egg Loaf"; for those who want breakfast food at dinner time, or meatloaf for breakfast.