Memphis Meatloaf *****

Absolutely delicious meatloaf and sauce! Those who claim they don't believe there can be such a thing as a great meatloaf will love this. Based on a meatloaf given to me by a dear friend, Virginia Strehl, Memphis TN & Leesburg FL. Nita Holleman, 2000

by Nita Holleman

1½ hours | 20 min prep

SERVES 4 -5 , 1 meatloaf

• 1 1/2 lbs ground beef (ground shoulder roast is good)
• 1 slice bread (broken or chopped finely)
• 1 egg
• 1 small vidalia onion or type sweet onion, finely chopped
• 1 teaspoon table salt
• 1/4 teaspoon black pepper
• 4 tablespoons ketchup
• 1/2-2/3 cup whole milk or half-and-half

Sauce

• 4 tablespoons apple cider vinegar
• 2-4 tablespoons dark brown sugar, packed firm (to taste)
• 1/2 cup ketchup

1. Meatloaf: Combine meat loaf ingredients and place into a loaf baking dish.
2. Smooth out top.
3. Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.
4. Bake at 350°F about 1 hour to 1 hour 15 minutes or until done.
5. ENJOY!
6. *The addition of 1 or 2 teaspoons of Kitchen Bouquet® makes this recipe very good.
7. **Recipe should be"plump" from the addition of the milk or Half & Half.
8. It should NOT be runny.
9. ***A second batch of sauce served hot is good to serve with the meatloaf.
10. Nita's Note: I note that some of you are using game meat such as deer -- Deer is a very DRY meat. It is wise to HAVE some fat added to the deer -- especially to ground deer. Maybe 25 % fat, otherwise your results will be poor. I don't know about some of the other game meat some are using. Please consult and expert. The recipe is delicious as it stands! Enjoy! Nita Holleman.

Veal Marsala

serves 6-8
2 - 3 pounds veal cutlets, pounded to 1/4 inch
2 Tbsp. olive oil
1 cup seasoned bread crumbs (or unseasoned if desired)
1/2 cup Marsala wine
1/4 cup fresh parsley, chopped
1/3 cup Parmesan cheese, grated

Heat oil in a skillet. Dredge veal through bread crumbs and brown in oil. Reduce heat and add wine and parsley. Allow to simmer for 20 minutes over low heat. Sprinkle with Parmesan
cheese just before serving. This main course is very good. The Marsala wine adds a very interesting flavor to the veal. As a result there is probably no real substitute available for the
Marsala wine. You can serve this dish with rice or cooked pasta.

Menu: New England Boiled Dinner (smoked ham)

Serves 8

2 stalks celery, chopped
1 onion, quartered
1 bay leaf
1 handful mixed fresh herbs (sage, thyme, parsley)... palm full of herbes de
provence
1 garlic clove, crushed
1 t peppercorns
3 boneless smoked shoulder butt hams (about 2# each) rinsed
12 large carrots, peeled and cut into 2" pieces
2 large turnips, peeled and quartered
12 med russet potatoes, peeled and halved
2 parsnips, peeled and cut into 2" pieces
24 pearl onions, blanched, rinsed and peeled
1/4# fresh green beans, trimmed
2 large cabbages, trimmed and quartered

Combine 3 gallons water with celery, onion, bay leaf, herbs, garlic and
peppercorns in 4-5 gallon pot and boil over med heat. Simmer 15 mins. Add
hams, cover and simmer 1 hr.

Prepare vegetables: tie up carrots and turnips in cheesecloth. Divide
potatoes and parsnips in half and tie up each bundle in cheesecloth. Tie up
onions and beans in cheesecloth. Divide cabbage wedges into 2 pieces of
cheesecloth, and tie up.

Remove hams to platter and keep warm.

Add carrot/turnip bundle to simmering ham water; cover and simmer 10 mins
more.
Add potato/parsnip bundles; cover and simmer 10 mins.
Add cabbage bundle; cover and steam 10 mins.

Using tongs, lift each bundle out and test for doneness. cut beg bundles
and arrange in bowls. Slice ham thickly. Spoon cooking water over veg's
and ham. Serve with mustard, horseradish, bread and applesauce.

WINE: Chateua Petrus

Grilled Lamb Meatballs

Serves 5 | 30 minutes active time | 1 hour total time

Okay, so maybe they're more like footballs. You can serve this Mediterranean-influenced dish with a dipping sauce made with Greek yogurt (about a cup), 1 diced cucumber, and a pinch each of parsley, cumin, and salt.

• 1 pound ground lamb
• 2 heaping tablespoons dry bulgur, soaked in 1 cup water until soft (about 30 minutes), then drained
• 2 garlic cloves, minced
• 1 small onion, grated and drained
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 egg
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika (optional)
• 2 tablespoons chopped parsley
• 2 tablespoons chopped cilantro (optional)
• 2 tablespoons olive oil

1. Mix together everything but the oil with your hands. Form the mixture into ovals about the size and thickness of small hamburger patties.
2. Put the meat on skewers (as shown) and brush it with the oil. Grill or broil the patties for about 4 to 5 minutes on each side.
3. Serve with the dipping sauce (see above), if desired.

Barbecue Chicken Meatballs

Serves 6 | 30 minutes active time | 1 hour total time

If you have trouble getting the chicken mixture to roll into balls, chill it for up to 30 minutes or add another 1/4 cup of crumbs.

• 1 pound ground chicken
• 2/3 cup corn-bread crumbs or bread crumbs
• 1 egg
• 1 teaspoon chili powder
• 1 small onion, grated and drained
• 1/2 teaspoon paprika (optional)
• 1 teaspoon kosher salt
• 2 tablespoons applesauce
• 2 tablespoons olive oil
• 1 cup barbecue sauce (we like Trader Joe's)

1. Combine the first 8 ingredients. Form the mixture into 1-inch balls.
2. Place the oil in a wide frying pan. Add the meatballs and brown them on all sides until cooked through, 8 to 10 minutes.
3. Add the barbecue sauce. Cook until it reduces and sticks to the meatballs, about 1 minute. Serve.

TIP When making meatballs, keep a bowl of water nearby to dunk your hands in, so the mixture doesn't stick to your hands.

Swedish Meatballs

Serves 6 | 30 minutes total time

This classic goes best with a tart berry sauce.

• 1 pound ground beef
• 3/4 cup bread crumbs, soaked in 1/2 cup milk
• 1 egg
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 small onion, grated and drained
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 4 tablespoons butter
• 1 1/2 tablespoons flour (any kind)
• 1 cup chicken broth
• 1/2 cup sour cream
• Lingonberry or cranberry sauce (optional)

1. Combine the first 8 ingredients. Form the mixture into 1-inch balls.
2. Place 3/4 of the butter in a skillet over medium-high heat. Brown the meatballs for about 10 minutes.
3. Remove them and most of the fat. Stir the flour and the remaining butter into the pan.
4. Add the broth. Simmer until it thickens, about 2 minutes.
5. Strain it with a sieve to remove clumps. Return it to the pan.
6. Reduce heat to low; stir in the sour cream.
7. Return the meatballs to the pan for 1 minute. Serve with the berry sauce.