Text 5181, 94 rader
Skriven 2013-09-28 07:36:00 av Dave Drum (70852.cooking)
   Kommentar till text 5148 av RUTH HANSCHKA (1:123/140)
Ärende: Meat Loafers
====================
-=> RUTH HANSCHKA wrote to NANCY BACKUS <=-

 ->  RHf> Try them, you (may) like them. Then again, if it's something like
 ->  RHf> marshmallow meat loaf, you may not. (G)

 ->  RHn> Or worse, meat loaf with oatmeal.  I think I'd prefer the
 ->  RHn> marshmallows!

 -> Dunno...  In times past, I used to use rolled oats instead of bread for
 -> meatloaf, along with a good amount of tomato juice to add liquid for
 -> it...  When I had them in the house, I'd sub in wheat flakes and/or rye
 -> flakes or other rolled grains for part of the oats.  We thought it
 -> tasted pretty good.   :)  No complaints from my family, anyway... ;)

 SR> Tomato juice isn't V8, although it's not far off.  I'm not sure what
 SR> the other flakes would do to the texture.  Mom's always needed more
 SR> spice, and adding ketchup just didn't cut it.

V8 100% Vegetable Juice is a lie on the face of the can. It's 87% fruit
(tomato*) juice. Then come the vegetables and herbs ... carrots, celery, beets,
parsley, lettuce, watercress and spinach.

* The tomato is the edible, often red fruit of the plant Solanum lycopersicum,
commonly known as a tomato plant.

As to the wheat and/or rye flakes ... they should have the same texture as
oats. Taste? Dat part I'm not sure about. But, then, I'm not a big fan of
meatloaf anyway.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Green Tomato Pie
 Categories: Pies, Pastry, Fruits, Citrus 
      Yield: 6 servings

      9    Inch pastry; w/lattice, 
           - unbaked
      6 md Green tomatoes
    3/4 c  Golden raisins
  1 1/2 ts Lemon zest; grated
      2 tb Lemon juice
      1 tb Cider Vinegar
  1 1/2 c  Sugar
      3 tb Cornstarch
    1/4 ts Salt; scant
    1/4 ts Cinnamon
    1/4 ts Ginger
      2 tb Butter
      1 tb Confectioners' sugar; opt

  Line the 9" pie plate with pastry and chill.

  Preheat the oven to 425øF/220øC. 

  Wash the tomatoes and cut them into 1/8" thick slices, and
  cut the slices into half-moons; discard the stem ends. Put
  the tomato slices in a large mixing bowl and add raisins,
  lemon zest and juice, and vinegar. Stir and set aside. 

  Combine the sugar, cornstarch, salt and spices in a
  small bowl. Sprinkle 2 tablespoons of this mixture over
  the chilled pie crust, and toss the rest with the sliced
  tomatoes. Turn the tomato mixture into the pie crust and
  dot with butter. It will be runny. 

  Cut the remaining pastry into 1/2" strips to make a
  criss-cross design over the filling: Place 5 strips evenly
  over the pie filling; and place 5 more strips over them on
  the diagonal. Flute the edge of the pastry. 

  Place the pie on a pizza pan to catch the drips. Bake the
  pie for 15 minutes. Reduce the heat to 325øF/163øC and
  bake for another 50 minutes, or until the filling is
  bubbling and the crust is golden brown. 

  Let the pie cool completely before cutting; the hot
  filling is very liquid at this point. If desired, dust the
  top of the pie with confectioners' sugar immediately
  before serving.

  From: Sharon L. Nardo - EAT-L Digest, 18 Sep 96

  Yield: 8 Servings

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... Lentils are friendly-the Miss Congeniality of the bean world-Laurie Colwin
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