Meat Loaf Week concludes with this perfect-for-the-church-picnic, serves-20 ham loaf.
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Poor Man's Steak
Meat Loaf week, continued. Really, isn't this just meat loaf with mushroom soup on it?
Ann Landers' Meat Loaf
Day four of meat loaf week. I hope I'm not getting into any copyright trouble here by reprinting Ann Landers' meat loaf recipe. Ann Landers started her column for the Chicago Sun-Times in 1955, after winning a contest to replace the original Ann Landers (who knew?), who had died. This replacement Ann Landers died in November 2002. I'm sure that any modern recipe would replace or forego the Accent, which is a brand name for monosodium glutamate, aka MSG.
Many of the recipes I found in my grandmother's shoe box were newspaper clippings. This is the first of many to come. Below is another card for Ann Landers' Meat Loaf, this one written out by hand.
Marcile Brown's Meat Loaf
Meat Loaf recipes, day 3. Hmmm....Other than the amount of salt, this recipe is identical to my Aunt Jean's meat loaf. I wonder who's cribbing from whom?
Aunt Jean's Meat Loaf
It's day two of meat loaf week! I like all-beef meat loaf so this recipe sounds tasty to me. Jean is my mother's younger sister.
Meat Loaf
It's meat loaf week -- an entire glorious week of nothing but meat loaf and other loaf-of-meat recipes. Here's the first one: a rather elaborate beef/veal/ham combo. The weight on the ham is a little vague. One pound is probably a safe bet.
The ham-in-meat-loaf thing is a little weird. A more generic "pork" is more typical.
Pork Chops
As with many of my grandmother's recipes, this one's a little light on the details. I'm thinking maybe a quarter cup of brown sugar and rind (rind? or should it be zest?) from half an orange.
I made a recipe similar to this that was identified as "Shaker" -- I fried the pork chops, deglazed the pan with apple cider and then mixed in mustard and heavy cream. It was delicious. Unfortunately, I can't find the recipe to identify the right mix of ingredients. If anyone knows of a similar recipe, please let me know.
Barbequed Beef
Lynn Bortel is my mom, and this is her rather celebrated recipe. Dave and I made this in the crock pot once and it was amazingly good.
It seems as though people used to cook roasts and other large hunks of meat more than they do now. I'm not sure why -- a roast is a great value both in terms of money and time (you can get so many meals out of it). There is a large up-front time commitment. I guess if you don't have four or five consecutive hours to babysit your oven, then a roast is not happening.
My mom was from the "cook it beyond all recognition" school of meat handling. I hated pork chops as a kid. My mom cooked them until they had achieved the consistency and flavor of the phone book. She was terrified we'd all get trichinosis. So any dish that required five hours in the oven was right up her alley.
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