Tuesday, July 13, 2010

Meatloaf Dinner

Okay folks, it's Taco Tuesday here at Vintage Arizona Real Estate.  Every Tuesday I'll be featuring a nostalgic meal that will hopefully make your mouth water.  Today's main entree for will be a 1950's classic, meatloaf.  This should be served with mashed potatoes and peas and carrots.  Dinner will be followed by peach cobbler for dessert.  All recipes were pulled from the 1950 printing of Betty Crocker's Picture Cook Book...

Fluffy Meat Loaf

Mix thoroughly:

1 lb ground beef
1/2 lb. ground lean pork
2 cups soft bread crumbs
1 egg, beaten
1 1/2 cups milk
4 tbsp. minced onion
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dry mustard
1/4 tsp. sage

Pack into a greased 9x5x3 loaf pan.  Bake at 350 degrees for 1 1/2 hours.  Unmold.  Serve hot...or serve cold.  For Catsup-Topped Loaf, spread 3 tbsp. catsup over top before baking.

Green and Gold (Fresh peas with young, tender carrot strips.)

Shell peas just before cooking, do not wash.  Carrots should be pared into thin strips.

Cook covered in a small amount of boiling salted water, 1/4" deep in heaviest saucepans...up to 1" deep in the lighter weight pans.  Boil for 8-20 mins for peas, 6-15 mins for carrots.
Serve mixed together and buttered.

Fluffy Mashed Potatoes

Cook potatoes until tender, not mushy.  Drain.  Shake potatoes in kettle over heat until dry.  Mash thoroughly.  Season with salt and pepper.  Add butter and heated milk (1/2 cup to 8 potatoes).  Whip into potatoes, beating until fluffy.

Peach Cobbler with Shortcake topping


Sift together 
1 cup flour
1 tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt

Cut in fine with pastry blender 3 tbsp. shortening
Stir in 1/2 cup milk to make soft dough.


Mix together in saucepan:

1 cup sugar
1 tbsp. cornstarch

Stir in gradually 1 cup boiling water
Bring to boil.  Boil 1 min., stirring constantly, then add
3 cups sliced, peeled peaches with any juice on them
Pour into 10x6x2 baking dish
Dot with 1/2 tbsp. butter
Sprinkle with 1/2 tsp. cinnamon

Using Shortcake Topping above, drop by spoonfuls onto fruit.  Bake at 400 degrees for 30 mins.  Serve warm with cream.