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WE UNDERSTAND ECONOMY COOKING!

Our timely recipes and insight span over 70 years - from the Great Depression of the 1930's to the New Economy of 2009 - we have cooked and entertained our way through more than half a century. From simple one-pot meals to carefree elegant entertaining...

From the way we were to the way we are....

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Articles

Two fast and delicious dinners, Chili Pie Casserole and Chili Stuffed Baked Potatoes - You could prepare either one with your eyes closed - providing, of course, you know how to operate the can opener blindfolded.

Katherine Hepburn's biography sends us searching for her fantastic brownie recipe published years ago in a magazine.

Our New Years Day mandatory Commanders Call at which we arrived half hung over from a New Year’s Eve party to face the Wing Commander, his wife and a decorated hogs head, in that order...

Four ingredients if you're willing to part with that bottle of beer - Beer bread is fast, and kneadlessly easy.

Got an eel? No? Then Corn Chowder will fill the bill.

A meatloaf dinner elevated to such heights you could easily call it Rustic Terrine....

Dipping Oil from a favorite local bistro - we wish we could eat it for a whole meal...

 

World's Greatest Meatloaf Dinner

THE MENU

  • Classic All Beef Meatloaf
  • Scalloped Grated Potatoes
  • Brandied Baby Carrots
  • Lemony Garlicky Italian Salad
  • Angel Food Strawberries Romanoff
  • Coffee or Tea

Here at New Economy Cooking we're all about great taste, easy preparation and low cost. Our past reader's have asked for a complete menu, so here it is. Let us know how you like receiving ideas for the whole meal instead of just one recipe.

First of all, contrary to some but thankfully not all popular belief, good meat loaf is NOT just part of a mundane Wednesday night budget dinner. It's scrumptious, succulent and simply delicious. It's also easy on your wallet. Think of meat loaf as an American version of a rustic French pate. The recipe below is a classic and worthy of almost any company dinner.. It uses just lean ground beef not a combination of meats as so many do.. The use of just one meat, beef, simplifies both shopping and preparation and I like that. Use a really good quality ground beef. This recipe doubles or triples easily.

If you make extra meatloaf you'll have enough for another meal. You can relax over a second supper as simple as a quick soup and meatloaf sandwiches on buttered bread. I like to finish my sandwich with chili sauce, mayonnaise, lettuce and a little sliced raw onion. Add carrot and celery sticks for some healthy crunch.

Left overs are great. According to The Old Farmers Almanac and the news papers as well, the practice of planned leftovers is up 30% in the last 10 years. So plan for leftovers and as a bonus you'll have a little more free time.

The scalloped potato recipe is a miraculous little concoction of frozen grated potatoes, cream and onions so only small preparation is required. If you don't want to make scalloped potatoes just put medium sized baking potatoes in with the meat loaf. Scrub, oil and salt the skins so you can eat the whole potato. The baby carrots go right from the bag to the sauce pan. If you're using large carrots, peel and slice them on the diagonal. What could be easier?

As for the salad, the romaine is fast and easy to tear into bite sized pieces and the creamy dressing has a mayonnaise base so is almost instant.

Buy an Angel Food loaf cake at the bakery for the dessert base or make 2 loaves from one box cake mix (I like Duncan Hines) and freeze one in a freezer bag for later. Cake mixes are always on sale some where so watch for them.

CLASSIC MEATLOAF

Serves 4
Preheat oven to 350 degrees

This is the best meatloaf I have ever made. It's a basic, simple, straight forward, homestyle dish that everyone loves. Keep it as your standard.

  • 1 Tbs. olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1/3 cup mushrooms, chopped
  • 1 Lb. lean ground beef
  • 1 Tbs. catsup
  • 1 Tbs. horseradish
  • 2 Tbs. half and half or dry sherry
  • 1 large egg, beaten
  • 1/3 cup fresh bread crumbs
  • Salt and freshly ground pepper to taste

Heat olive oil in a medium saute pan over low heat. Add onions and garlic and cook until translucent, add chopped mushrooms (cook about 15 minutes).. Set aside to cool.

In a large bowl combine ground beef, catsup, horseradish, half & half, egg, bread crumbs, salt and pepper and half the cooled onion-garlic-mushroom mixture. Stir just enough to mix ingredients together. Form meat into a loaf in a baking or loaf pan and pat down gently on top. Top with remaining onion-garlic-mushroom mixture and drizzle with extra catsup. Bake for an hour. Remove from oven and let sit about 10 minutes for easier slicing. If you doubled or triple this recipe use only two eggs.

Cold meatloaf sandwiches are wonderful to take along on an outing or to work. Throw in some celery and carrots sliced on the diagonal and a few peanut butter cookies and you're ready to go.

SCALLOPED GRATED POTATOES

Serves 4

  • 1 12 oz. pkg. frozen grated potatoes
  • 1/3 cup finely chopped onions
  • 1 Tbs. flour
  • 2 Tbs. butter
  • Salt & pepper
  • 2/3 cup half & half

Spread frozen grated potatoes in a small buttered casserole. Spread chopped onions over potatoes and sprinkle with flour. Pour half and half over. Dot with butter and sprinkle with salt and pepper. Cover with aluminum foil. Bake in same oven with meatloaf for about 45 minutes. Remove foil about half way through baking.

Note: If you opt for baked potatoes instead of scalloped potatoes they will take about the same time as the meat loaf providing they're not too large.

BRANDIED BABY CARROTS (From my old Swedish cookbook)

Serves 4 to 6

  • 2 to 3 cups raw baby carrots
  • 2 Tbs. butter
  • Salt to taste
  • 2 Tbs. brandy--or water
  • 1 tsp.sugar

Cook carrots and all other ingredients in a covered sauce pan, over medium heat, watching carefully so that they don't burn. Brandy or water will be almost gone when carrots are done. Add a little water if it evaporates too soon.
Note: Mini bottles of brandy are available at your local liquor store.

LEMONY GARLICKY ITALIAN SALAD

Serves 4

This recipe came from the mother of an Italian friend of mine. It is sooo good. We always requested it when she cooked.

  • 4 cups torn romaine
  • 2 to 3 sliced scallions
  • 2 medium avocados, cubed
  • Lemon juice
  • Salt & pepper to taste
  • Garlic croutons

Wash, tear and chill romaine. Slice scallions. Make dressing. At serving time peel avocados and cube. Drizzle with lemon juice to keep them from turning brown. Toss romaine, scallions, salt, pepper and avocado cubes with dressing. Add croutons at serving time and toss again.

Note: When avocados are not available and I have a craving for this salad I substitute pitted ripe olives--almost as good--the next best thing.

CREAMY LEMONY GARLICY DRESSING

  • 1/2 cup mayonnaise
  • 1 tsp. lemon juice
  • 1/2 tsp. grated lemon zest
  • 1 Tbs. water
  • 1/4 tsp. ground oregano
  • 1 clove garlic, minced

Mix all ingredients. Chill. Thin with a little more water to pouring consistency, if necessary.

ANGEL FOOD STRAWBERRIES ROMANOFF

Serves 6-8

  • 1 Angel Food loaf cake
  • 1 16 oz. pkg. frozen strawberries
  • 1/4 cup fresh orange juice
  • 1 tsp. grated orange rind
  • 1 to 2 tsp. orange liqueur, optional

  • 1 cup whipping cream
  • 1/2 tsp. pure vanilla
  • Powdered sugar to taste
  • 1 Tbs. orange liqueur, optional

Partially thaw frozen strawberries. You may have to pour off a little juice if there is too much. Mix in orange juice, orange rind, orange liqueur and chill.

At serving time whip cream, fold in vanilla, powdered sugar and orange liqueur. Slice angel food cake, place on individual dessert plates and spoon berries and liquid over cake. Top with whipped cream and serve.

Note: Grand Marnier (an orange liqueur) is available in mini bottles at the local liquor store.

There you have it. Enjoy this warm satisfying dinner on the next chilly night.

Martha

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