Herself's Recipes

1 pound hamburger
1 cup bread crumbs
1 egg
1/2 onion diced fine
1 stalk celery diced fine

1 cup ketchup
1/2 cup mustard
1/4 cup brown sugar

Mix the hamburger, bread crumbs, egg, onion and celery together.

In a separate bowl mix the ketchup, mustard and brown sugar together.

Take a quarter of the ketchup mix and mix it into the hamburger mix.

Form a loaf with the hamburger mix and place in a 9″x5″ loaf pan.

Top the meatloaf off with the rest of the ketchup.

Bake at 350 ~1 hour until cooked through.

Ground beef first came available to the US public during the Industrial Revolution. Lacking refrigeration in most homes it was slow to catch on. Most cooks used meat grinders to grind their own beef and other meats at home.

Early ground meat recipes cooked the meat before adding it to the recipe rather than cooking it afterwards as in meatloaf.

See also:
Meatloaf is a Versatile Comfort Food

Nothing tastes better than your own pizza and it is so easy to make.

Dough:
1 envelope ( all three sections ) or 2 1/2 teaspoons of yeast
1 – 1 1/2 cups hot water ( the water should be about the same temperature as shower water — hot but not scalding )
3 cups flour
1 Tablespoon olive oil

Mix the water and yeast together. Let it sit a minute until yeast starts to thicken.
Add to flour
Add oil

Mix with mixer – dough will be wet.
Let dough rise one hour it should double or more in volume ( cover it with a towel and place someplace warm 70′-90′ F)

Take 1/2 cup to 1 cup of flour and mix it with the dough until the dough is not too sticky to handle. Do not mix in more flour than you need, just enough so that the dough doesn’t stick to your fingers.

Roll or stretch out the dough and spread it across an oiled cookie sheet or bread baking platter. If you sprinkle some cornmeal down first it’ll help keep the pizza from sticking.

Toppings:

Simple:
Mix 1 can tomato paste with an equal amount of water
Top with mozzarella cheese

* you can use your favorite pasta sauce instead of tomato paste and water
* fresh sliced mozzarella is much better
* adding in some cheddar and parmesan or romano cheese works very well

Also you can clean out the fridge and cabinets; other toppings:
1) sliced, pitted olives, cooked spinach, sliced fresh tomatoes, crumbled feta
2) diced cold cuts, roasted pepper slices

Cook at 400′ until dough in center of pizza is cooked ~30 minutes

If you have lots of toppings on your pizza you’ll find cooking it at a lower temperature ( ~350′ ) for a longer time will give the crust a more even baking.

This is a recipe I reverse engineered from a local restaurant I frequent. It’s my favorite dish there.

1 pound penne pasta ( or other noodle type pasta )
1 jar Alfredo sauce
1 1/3 cups of crumbled blue cheese
2 cups grilled vegetables

The restaurant dices vegetables and grills them. They use; asparagus, mushrooms, red onion, zucchini, and carrots. I usually also use red peppers.

They also offer this dish with grilled shrimp or chicken in addition to the vegetables.

Cook the pasta
Dice and grill your vegetables and meat if you using it

Drain the pasta and toss with the Alfredo sauce. Divide among 4 plates.
Top each plate with 1/2 cup of grilled vegetables ( and meat if using )
Then top with 1/3 crumbled blue cheese per plate
Serve

The story says that Alfredo sauce became popular with American tourists in Italy not long after 1900. In 1927 Pickford and Fairbanks, Actors, fell in love with the dish while in Italy and brought home the recipe. In the 1980s it became far more popular and it is easy to find recipes for Alfredo sauce now, or to buy good quality Alfredo in many grocers.