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Old 05-23-2005, 06:50 PM   #21
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i'm another fan of beans. lentil soup, too, with either ham base or a ham hock.
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Old 05-23-2005, 07:27 PM   #22
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Mom's potted beef & gravy over mashed potatoes & mashed carrots... w/bread for sopping up gravy!
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Old 05-23-2005, 08:37 PM   #23
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Anita's Barbecued Meatloaf


* Exported from MasterCook *

Anita's Barbecued Meatloaf

Recipe By :Anita Bowell - Friend
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 slices day-old bread
1 1/2 pounds ground beef
2 teaspoons salt -- or less
2 teaspoons black pepper -- or less
1 egg
1 can tomato soup -- divided
1 small onion -- minced
1/2 can water
3 tablespoons vinegar
3 tablespoons brown sugar
2 teaspoons Worcestershire sauce

Soak bread in water; squeeze out excess. Add to ground beef, along with salt, pepper, egg, 1/2 can tomato soup and onion. Mix and shape into a loaf. Place in a shallow baking pan or loaf pan. Mix remaining soup, 1/2 soup can water, vinegar, brown sugar and Worcestershire sauce; pour over loaf. Bake uncovered at 350 F. for 1 hour and 15 minutes.

Serves 6



- - - - - - - - - - - - - - - - - - -

Per serving: 405 Calories (kcal); 31g Total Fat; (69% calories from fat); 20g Protein; 10g Carbohydrate; 128mg Cholesterol; 933mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 1/2 Other Carbohydrates

NOTES : This is one of the best flavored meatloaves I've ever made. Its an old Campbell's soup recipe and I've made it since the 60's. Anita was my children's babysitter as well as a close friend. The sauce for the top is good on other meatloaves too!
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
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Old 05-24-2005, 12:47 PM   #24
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My all time favorite meal, and you can pay as much or as little for it as you like is:

Fresh fruit, good cheeses, baguette and a bottle of wine

Next would be pasta almost any way

I've been away a long time,
Also, I see that my webpage address automatically came up. I haven't worked on my site for over 2 years. Don't bother to go there. I'm hoping to start redoing it soon.

Thanks

Geraldine Duncann
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Old 05-24-2005, 02:27 PM   #25
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Geraldine, you can go to the top of this page and click on "user cp". Then, you'll notice to the left that you can change/edit your profile very easily. That way you can get rid of your unwanted tag line :)
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Old 05-24-2005, 04:08 PM   #26
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my cheap and easy dishes are:

hot dogs and baked beans casserole (covered in cheesy mashed potatoes and baked like a shepard's pie)

linguine with white or red clam sauce

baked ziti
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Old 05-24-2005, 04:57 PM   #27
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oh I love baked ziti!
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Old 05-24-2005, 07:37 PM   #28
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potted beef and gravy

Spryte, are you talking about chipped beef?

My family loves what we call SOS...Chipped beef in white sauce, with mushrooms and peas, over toast or bisquits. Sure would be fine over mashed potatoes too!
Ground beef is great fixed that way too...brown the beef, pour off most of the fat, stir in a little flour, S&P, then add milk. Cook and stir until thickened, add mushrooms and peas, or whatever (a can of drained peas and carrots, or baby peas with pearl onions) and cook till warmed through. Add a little cheese if you wish, and stir until melted.
Serve on toast, bisquits, or mashed potatoes.

There was a time in my life that I lived off bacon grease gravy and white bread for several weeks. Didn't hurt me one bit, and it sure made me appreciate what I have now.
My family teases me about hoarding food, but once you have been hungry, you never forget it. Depending how much I scrimped, I could feed all of us for 6 months to a year out of my freezer and pantry.
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Old 05-24-2005, 07:43 PM   #29
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Buckytom, your my kind of person!!
don't tell my husband, though :)
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Old 05-24-2005, 09:29 PM   #30
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Glop

Mine would be Glop. I grew up with it.
Cooked rice and add a can of Cream of whatever soup + 1 can of water or broth.
Add any leftover veggies and meat.
Nuke or bake until hot.
It's Glop because that is the sound it makes when you plop it on the plate.
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