response 28 of 154:

Jan 24 22:56 UTC 1996

that's the way that my mom does things...:)

dinner tonight is spagetti....and it's on the stove as we speak...homemade!
 :)

response 30 of 154:

Jan 25 14:11 UTC 1996

eeyore, have you tried my spaghetti recipe printed elsewhere in this conf?

response 32 of 154:

Jan 26 05:24 UTC 1996

  I can vouch for the yumminess of freida's spaghetti sauce. It's good.

response 34 of 154:

Jan 26 13:43 UTC 1996

I go to the store and buy lots of whatever veggies look good, slice them up,
fry them in *spaghetti sauce* instead of in oil, and then add the rest of the
spaghetti sauce and heat until warm.  I like this a bunch.  Veggies that work
well in this include: carrots, corn, summer squashes, zucchini, eggplant,
mushrooms, firm tofu cut into cubes, and most anything else.

response 36 of 154:

Apr 17 05:36 UTC 1996

 Tonight we made Chelsea's lasagna, something that I had never tried, but had
the recipe for on my computer. We didn't have enough sauce so Mom made her
own, and we were a bit short on the ricotta mixture, but everything came out
very well. It was killer! 
 Hopefully this will be a regular dish instead of Tuna Helper (yuk!)

response 38 of 154:

Dec 24 21:22 UTC 1996

Cooked chicken soup last night with an overflow of dried bean curd thrown in.

response 40 of 154:

Oct 5 21:17 UTC 1998

This must have been a meatloaf weekend.  I made a delicious meatloaf for
dinner yesterday using no particular recipe and a friend who just left had
just made a meatloaf for dinner tonight.

response 42 of 154:

Oct 6 13:55 UTC 1998

Sure, if I can remember it. . .I started with about 1 lb ground round.  I
sliced a Vidalia Onion and chopped it into small pieces.  Then I sauteed the
onions in light olive oil until they were golden.  Cooled them down.  Added
two eggs to the meat, plus seasoned Progresso 
bread crumbs.  Then added the onions and mixed well.  Oh yes, salt and pepper.
Formed into a loaf and then dusted it with left over onions and white wine
Wosterschire sauce.  Surround it in pan with large button mushrooms halved
and dusted them with the Wosterchire sauce.  Baked for a little under an hour.
Was out of this world and not much muss because I sauteed the onions in the
same pan I made the meatloaf (only had to clean it at the end of the meal.)
Have enough left over for dinner tonight (cold meatloaf sandwiches on fresh
bread.)  Yum.

I showed you mine, now you show yours. . . 

response 44 of 154:

Oct 7 05:57 UTC 1998

                       Bacon Wrapped Meatloaf With Glaze
                        aka the Perfect Meatloaf

  Glaze:
  1/4c ketchup or chili sauce
  2 tbs light or dark brown sugar
  2 tsp cider vinegar

  Meatloaf:
  2 tsp vegetable oil
  1 medium onion
  2 cloves garlic, minced
  2 large eggs
  1 tsp dried thyme
  1 tsp salt
  1/2 tsp black or white pepper
  2 tsp dijon mustard
  2 tsp worchestershire sauce
  1/4 tsp hot pepper sauce
  1/2 c milk, buttermilk or lowfat plain yogurt
  2 pounds meatloaf mix in either of the following configurations:
  (2 parts ground chuck, 1 part ground pork, 1 part ground veal) or
  (2 parts ground chuck, 2 parts ground pork.)
  2/3 c or 16 saltines crushed, or 2/3 c quick oatmeal, or 1 1/3 c fresh
   bread crumbs
  1/3 c chopped parsley
  6 oz thinly sliced bacon (optional)
  glaze

  Preheat oven to 350. Heat oil in skillet, saute onions and garlic 5 mins
  remove from heat set aside.

  Mix eggs with thyme, salt, pepper, mustard, worchestershire sauce, pepper
sauce, and milk. Add mixture to meat in a large bowl, along with crackers,
parsley and cooked onions and garlic. Mix well with a fork until well blended.
If mixture sticks to the bowl, add more milk and resume mixing until mixture
does not stick to sides of bowl.
  Turn mixture out onto a work surface. Wet hands, and shape into a 9 X 5
loaf. Cover wire rack with foil. Pierce foil in several places to allow
drainage. Place loaf on rack. Using all the glaze, brush liberally over the
loaf. Place bacon on top of the loaf, crosswise and slightly overlapping. Tuck
ends of the bacon under the loaf to prevent curling. Place wire rack in a foil
lined pan and bake for 1 hour or until internal temp is 160 degrees. 
  Cool for 20 minutes, and slice into 1" pieces. Serves 6 to 8.

 Reprinted without permission of the Food television Network.

response 46 of 154:

Oct 16 02:55 UTC 1998

Today my boyfriend and I moved into our first house, worked up quite an
appetite, did we? Alas, I did not. We had lunch at Harry Ramsden's (here in
England, very popular fish n chips place among Brits cos they actually do it
right and it's a fairly nice restaurant), I had a few chicken bites and of
course the greasy chips, and an English toffee ice cream cone for dessert-
a small meal for me! Still, classically British.. *yawn* I truly miss the
wonderful dishes of America (or at least the ones we've co-opted): chili,
meatloaf, normal applesauce, Burger King, oreos, even Kool Aid. We were in
Amsterdam last month and saw a (closed) shop that sells such things, and I
think there's one in London that does.. moral of the story, you have no idea
what I'm missing. *sob* :)

response 48 of 154:

Aug 1 15:26 UTC 2007

I'm not sure what is for dinner tonight, but I keep some things 
stocked up so I don't have to think too far in advance.  Last night it 
was sloppy joes (I have a great recipe that I make from scratch and 
with ground turkey) and I think tonight will be ravioli and some 
tomato sauce I made on Sunday, as I was trying to purge my veggie 
drawer a bit.

It's weird - I love to cook elaborate meals, but during the week, it's 
all about ease and getting things done quickly.  Plus, in the heat, I 
don't like to be over a stove for long.

response 50 of 154:

Aug 1 16:04 UTC 2007

Sure.  Though it's not mine - it's Rachael Ray's.  I'll see if I can 
find a link.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_23182,00.ht
ml?rsrc=search

I modify a lot, so here are mine:  I use ground turkey.  I've made 
this with beef, morningstar farms "meat crumbles", ground turkey and 
ground turkey breast - oh, and ground elk.  This recipe has some 
pretty strong flavors, but it still couldn't battle and win against 
the elk.  I like ground turkey the best.  Also, as Dave doesn't eat 
peppers, I took those out and added a can of diced tomatoes instead, 
cutting the tomato sauce by about half (I add water if they are 
looking dry at the end).  Sure, you might have to pick up a few 
ingredients, but I pretty much guarantee that you'll make these again, 
as they are so good.  The good news is that if it's just the two of 
you, you'll have *tons* of leftovers, so pack them in two serving 
sized containers and freeze.  I do that a lot and it really saves me 
during the week.