Posts Tagged ‘meatloaf’


It’s been a while since I shared a recipe so here are a couple from this week’s menu.

German Hamburger

1 lb ground beef                             1 c fresh bread crumbs

1/4 c milk                                         1 t salt

1 T parsley                                        1 egg

1 onion, chopped fine

Soak bread in milk.  Add everything else and mix by hand.  Shape into patties and fry.  Good served in winter with gravy.

This also makes a good meatloaf.  Just put into a greased loaf pan and bake 350F for about an hour.

Scottish Bridies   –these are like a Cornish pasty but without any vegetables

Pastry:  5 c flour                              pinch of salt

1/2 c lard                            1 c butter

enough water to make a dough

Filling: 2lb steak blade or rib make good choices  -to do this right, use Angus beef

1 onion, finely chopped

salt, pepper and prepared mustard

Cut lard and butter into flour and salt.  Add enough water to make a pastry type dough.  Cover and refrigerate.

Meanwhile, cut meat up into bite-sized cubes.  Mix in onion.  Season with salt, pepper and a bit of mustard.

When ready, divide dough into 8.  Roll out into ovals and place 1/8 of the meat filling on half the oval.

Fold pastry over filling, pinch and fold over edge to seal.  Make a couple slits in the top.  Brush with egg wash.

Bake 400F for 10 minutes and then lower oven to 350F for another 30-35 minutes.

Tonight I made a meat and vegetable goulash.  It was so good I had two helpings!!  It was easy to put together and just simmered alone in the oven.

Meat and Vegetable Goulash

2 lbs stewing beef or steak, cubed into 1 inch pieces

salt and pepper                                    3 T cornstarch

1 onion, finely chopped                    1 -28 oz can diced tomatoes

1 c beef broth                                        1 T sweet paprika

4 carrots, sliced                                   1 lb potatoes, peeled and cubed

1 small can green beans                    1 small can corn

You can brown the meat if you want, but it turns out fine without browning.  Put everything (except canned vegetables) into a casserole (love my Kitchenaid ones) and cover.  Simmer 350F for 40 minutes.  Stir and add other vegetables and simmer another 40 minutes.  Check to make sure potatoes are cooked.  Adjust seasoning if needed.

I’m sharing these recipes over at Miz Helen’s Full Plate Thursday.

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We baked a double batch of bread yesterday.  It was hot, but not as hot as the weatherman says is coming.  So I ‘made hay while the sun shines’ or in other words, baked bread before the hot and stupid weather returns.  I don’t mind the heat, it makes the sweet corn sweet, but I can really do without the humidity.  I used the ‘homestyle’ bread flour we picked up at the Tyrone mill when we were in Bowmanville.  I usually use all-purpose flour.  I can’t say I really noticed a difference in using the bread flour.  I was well pleased that the bag of flour went as far as it did.

Today for lunch I had a toasted tomato and bacon sandwich.  It was as home made as possible.  I made the bread (but not the flour), the bacon was Colin’s and it was the first tomato from the garden!!!!  Colin’s not sure which one it was, but from the shape of it I’d say it was a Brandywine.   Colin brought in 5 tomatoes but I forgot to get a ‘group picture’ before giving the extras to Colin’s Mom.

Now for some recipes:

Quiche -I use a largish tart pan with a removable bottom, it just makes things easier when the tart is done and you want to serve.

4 eggs and enough milk to make up 2 cups

Line your tart pan with pastry.  I use pat-in pastry.  Put in filling items of your choice.  I usually add bacon, onion, roast potatoes and cheese.  I like to put them in separately so I can space them evenly.  Pour in custard (eggs and milk).   I usually pour the custard in while the pan sits on the oven rack -no spills.  Don’t fill tart all the way to the top or you’ll have a mess in the oven.

Bake 375F for 35 minutes.


1 c bread cubes                        1/4 c milk

1 t salt                                           1 T parsley

1 onion, chopped fine            1 egg

1 lb ground beef

Soak the bread in the milk.  Add everything else and mix gently.  Put into a greased loaf pan.

Bake 350F for 1-1 1/4 hours

Baked Egg Sandwiches –makes 4

4 hamburger buns, not sliced    4 tomato slices

salt & pepper                                  4 eggs

1/3c grated cheese                      1/4 c cream

3 T chopped scallions

Slice a thin piece off the top of each bun and scoop out most of the crumbs -leaving about a 1/2 inch shell.  Put the buns on a baking sheet.  Put a slice of tomato in each.  Carefully crack an egg in each bun.  Sprinkle with s&p, then cream, cheese and scallions.

Bake 375F for 20-30

Golden Pork Chops –makes 4

4 pork chops, 1/2 inch thick                 1/2 c bread crumbs

s&p                                                                   1 T oil

1 egg, beaten                                                2 c milk

Mix egg with salt & pepper.  Dip pork chops to coat.   Put chops in crumbs and coat well.  Let sit for a few minutes to dry.  Brown chops in oil in fry pan.  Remove chops to oven proof casserole and add milk to almost cover.  Turn once or twice as it cooks.

Bake 350F for 45-60 minutes

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