“Kitchen Krafts,” Friend, June 1987, 29
2 eggs, beaten
3/4 cup milk
1/2 cup fine, dry bread crumbs
1/4 cup chopped onion
2 tablespoons chopped parsley
1 teaspoon salt
1/2 teaspoon ground sage
1/8 teaspoon pepper
2 pounds ground beef
1/4 cup catsup
2 tablespoons brown sugar
1 teaspoon dry mustard
Combine eggs and milk in bowl. Stir in bread crumbs, onion, parsley, salt, sage, and pepper.
Add ground beef and mix well.
Spoon meat mixture into 5 1/2-cup ring mold. Pack firmly.
Unmold mixture into shallow baking pan. Bake at 350° F (175° C) for 50 minutes.
Combine catsup, brown sugar, and dry mustard. Spread over top of meat loaf, then bake 10 minutes longer.
Place meat loaf on large plate and serve with creamed vegetables in middle.
16 ounces (454 g) frozen mixed vegetables
2 tablespoons melted butter or margarine
1/4 teaspoon salt
2 tablespoons flour
1 cup milk
Cook vegetables according to package directions, then drain.
In saucepan combine butter, salt, and flour. Cook, stirring constantly, until bubbly. Add milk and stir until mixture boils.
Pour over vegetables, and serve in middle of meat loaf ring.
1/2 cup powdered sugar
1/2 cup sugar
1/2 cup vegetable oil
1/2 cup soft margarine
1/2 teaspoon vanilla
2 cups plus 2 tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Toppings: shredded coconut, chocolate chips, chopped nuts, raisins, marshmallows, cinnamon, brown sugar
Mix sugars, oil, and margarine in large bowl. Stir in egg and vanilla.
Combine flour, baking soda, and salt, then gradually blend into mixture.
Using hands, press dough onto round pizza pan. Bake at 375° F (190° C) until almost done but not browned. Remove from oven.
Spread toppings of your choice over cookie, return to oven, and bake until cookie is lightly browned.
Let cool, then cut into wedges.