Covert Conservatives

Fatherducque wrote:That meatloaf kept him occupied for a long time!!!

Who, me? Nope, I had no irregularity at all!








Okay, Fatherducque...Just to make sure that we're on the same page...what exactly are you refereeing to???

Well well! LTNC! Okay, let's cut to the chase..Two nights ago, I made stuffed meatloaf, stuffed with home made mac and cheese! For the meatloaf, I made it as such: 2 pounds 80/20 ground beef 1 egg 2 tablespoons bread crumbs 1 small onion, chopped 1/4 cup barbecue sauce, plus another 1/4 cup reserve...

iamlookingup wrote: I don't have canola oil. Can I use olive oil?

Most oils have a specific use...some are general use, some are not. Take a look here:
http://www.fatfreekitchen.com/cholester ... ngoil.html

That's right... I don't know ANYTHING about the new glass stove tops. It might scratch them???? Honestly, I don't know. I would be horrible to scratch the stove top!!!!!!!!!! I remodeled my entire Kitchen 7 years ago. Gutted everything, and put in Granite Counters, Bruce hardwood floors, Hickory Ca...

Pixie wrote: You are exactly right! We can't forget bacon!

I suppose that when I make this meatloaf (Hopefully tomarrow), I can add bacon to it.


And NO, I will not add beer to it!

Oh, let us know! As you can see it is one of the favorites in this group! So, I noticed, Pixie! Beer, Coffee and Meatloaf are the number three top food topics ever discussesed here on Coverts...have you noticed that? Not even pizza or chocolate gets as much hurrah here as those three. Bar none! :hm...

Oh, let us know! As you can see it is one of the favorites in this group! So, I noticed, Pixie! Beer, Coffee and Meatloaf are the number three top food topics ever discussesed here on Coverts...have you noticed that? Not even pizza or chocolate gets as much hurrah here as those three. Bar none! :hm...

I like this recipe, and I love meatloaf. I especially like the 'Sauce'...sounds excellent. I've tried to copy my Grandmothers Meatloaf, but it's never the same. No one recorded her recipes before she died. Lookingup's is very similar, maybe modified a bit as follows. I know she used about 50% Beef,...

D@mn...you people are making me hungry!

Out of sheer curiosity, I decided to peek at the old posts and came across this thread. Well, I did a google search, and I think that I came up with a decent recipie that actually sounds a lot like AAA's original question: Molded Cranberry Sauce Posted by Editor at The Food Channel® From The Kitchen...

tattulip wrote:I have never heard of her....I will check her out. I am turning over a new leaf and am going to start cooking again now that I have a nice kitchen.

If you shop at Wal Mart, you will be imindated with Paula Deen stuff...you can't avoid her unless you are buying auto supplies!

:cheer: :cheer: :cheer: When it comes to brownies... nothing fancy is needed... just good and fudgy! :cheer: :cheer: :cheer: :wave: I remember years ago when I worked at Compusa, there was a resturant called, "Viva La Pasta", run by two Jewish ladies who loved Italian food, and their baker made the...

:cheer: :cheer: :cheer: When it comes to brownies... nothing fancy is needed... just good and fudgy! :cheer: :cheer: :cheer: :wave: I remember years ago when I worked at Compusa, there was a resturant called, "Viva La Pasta", run by two Jewish ladies who loved Italian food, and their baker made the...

Oh, I just re-read Corona's reply...it was his typical sarcasm. Never mind!

This is very simple and quick to make. 1/2 cup butter (1 stick), 2 squares (2 oz.) unsweetened chocolate, 1 cup sugar, 2 eggs, 1 tsp. vanilla, 3/4 cup flour, 1/2 cup chopped walnuts Preheat oven to 350 and grease an 8 x 8 x 2 square pan. Mine is glass. Melt butter and chocolate on low heat in sauce...

But seriously, does anyone know why it's called "1950's Style Meatloaf"? Not that it really matters, but the name implies that back in the 1950's, meatloaf somehow was made way differently that it is today.

Okay, so why do they call this "50's style meatloaf, anyway? http://3.bp.blogspot.com/_1OFe6OW0NaI/SD9YBrnLVCI/AAAAAAAABQw/59m3vUYrEp4/s320/Lucy+and+Ethel.png "Lucy, if we call it 50's meatloaf, do you think DSM will ask why we call it that?" "I don't know, but I'll ask Ricky since he's such an expe...

For the record, I have made meatloaf with Dave's Ketchot, and even thought I can't eat ketchot straight (Like, on fries or something like that), it's quite tasty in a meatloaf!

If I don't use kosher salt, will God strike me dead? :hide: What is kosher salt, anyway? :dunno: Can I substitute a different salt? http://en.wikipedia.org/wiki/Kosher_salt From what I read between the lines in Wiki, Yes: :hmm: Koshering salt, usually referred to as kosher salt in the US, is a term...

Do you use grape leaves from a jar. If not you should. They are much too tough if you try to use fresh it doesn't matter how long you cook them. Pixie, Have you ever cooked/prepared fresh grape leaves? I'd be willing to try it if I ever grow grapes! :cheer: And by the way, thanks about the avatar.....

I do too, but when it says 30 minute prep, they mean 30 minute prep. Next time I make it, I want a larger counter space, a bigger sink with at least two wells, and maybe a different recipie, or at least cut back on the lemons in this one!

I just posted my Dolmades (Stuffed Grape Leaves) recipie on the forum ( http://covertconservatives.com/phpbb3/viewtopic.php?f=20&t=35388 ), and the guy says that you can use the mixture to make meat balls without the grape leaves, but use the lemon-egg sauce with the chicken broth, because that is w...

As I promised Pixie and Falgas on TLS, here's my Dolmades (Stuffed Grape Leaves) recipie: Dolmades Recipe #107507 This has been passed down from my grandfather to my mother. It is a Greek recipe for stuffed grape leaves. by DKP 1 hour | 30 min prep SERVES 20 1 (8 ounce) jar grape leaves (about 25 le...

I got this from Bronner's---they are a Christmas/holiday warehouse in MI. BLT Pasta Salad 1 (8-oz.) pkg. elbow macaroni, cooked and drained 8 slices bacon, cooked and crumbled 1 c. mayonnaise or salad dressing 1/3 c. chili sauce ¼ c. lemon juice, from concentrate 2 tsp. instant chicken bouillon 2 ts...

I tried this recipe for the umpteenth time yesterday using whole wheat flour, and it is just as good that way!

You are quite welcome, Dave!


But sad to say, my treasured baking stone from Pampered Chef bit the dust after ten years of faithful service

(But it was kinda my fault for using it on the stove top)

I recently bought a few bottles of Ketchot from Dave, and while I was waiting for them to arrive, I broke into my supply of chili fixings, and ate them up, so when the Ketchot arrived, I wasn't able any longer to fix chili, so what did I do? I went to Wal Mart, bought some chicken hind quarters (Yea...

Suzi, I'm glad that you found what worked! :cheer: Something to remember here: All of us are uniquely designed by God and some of these solutions may very well work on some while others will not. It all has to do with your personal body chemistry, IMHO In a similar vein, when I was a kid, I used to ...

Everything tastes better with Ketchot!



Okay, Dave...how much do I get for that shameless endorsement?

Thanks, Falvegas! By the way, the corned beef came out VERY tender and juicy, and just a bit chewy, but not much. And oh my word...what the sauerkraut did to those potatoes...it was heaven! :drool: And I only baked it for an hour and 45 minutes, mostly because I had my faithful stoneware underneath....