I occasionally check back, but as you noticed, not a whole lot going on.

Ryan

I think there's a lot of planting and general fall excitement now, but once "winter" hits, I'm sure everyone will be back posting about projects, etc. :)

Brenda

I'm so busy relandscaping my front yard that I haven't been around here much lately........

I check in every once in awhile. Unfortunately..... I've discovered three new GW forums that have captured my interest: Harvest, Recipe Exchange and Cooking. After sharing the recipes for the spiced oatmeal cookies I just had to bake some! I can tell already that these forums aren't going to help my waistline any. :^) I've already copied and pasted too many great sounding recipes; I want to try the one for The World's Best Meatloaf real soon --- I LOVE good meatloaf.

Meanwhile, I'm trying to get two more shawls done before Christmas. Arg!

Hi, Tamara, et al -
I just haven't been around GW at all since September. I am teaching at two schools this year, and taking teaching courses at night, so I don't have much of a life anymore. At least, not until winter break. How I envy you folks who have time to garden, cook, and hang out with family and friends. Good to see you are all alive and well!
Rain

I know what you mean, there doesn't seem to be much action from the regulars lately. I hope people havent gotten discouraged with the changes over the last year or so with the new management. I have thought about going and joining the Dave's garden CA forum, but haven't felt things are bad enough here yet to justify it. Sue

I'm with you on that, Sue. I'll stay until I stop learning new things. :)

Ohhh, meatloaf! You have to let me know how it turns out, Westelle. It's not only good for dinner, but we love it for sandwiches the next day or 2. Mmmm...

Gardening, cooking and hanging out with family and friends is great, Rain, but you're helping to shape the future of America! I admire you (and all teachers) very much. :)

Brenda

Brenda, whenever I feel I've got the world upon my shoulders, I will remember your kind words. Thanks!
Rain

I'm here! Been working hard at work and inside the house. Just one more room to go after this one!! I hope to get some gardening done next week, and learn how to use our new food processor we bought earlier this month. Never had one before and I'm anxious to get started.

Westelle I've seen you in the cooking/recipes forums.....addictive, aren't they? In more ways than one!

Happy Thanksgiving to everyone! Be sure to count your blessings.... everyone has them no matter how difficult life seems to be at times.

Jen

The meatloaf is pretty good, but I used 1/3 each of ground beef, veal and pork and it wasn't very firm; I think I'll use 1/2 ground beef and 1/4 each veal and pork. Also, I didn't grate the carrot very fine and I think I should have. I'll certainly try this recipe again.

WORLD'S BEST MEATLOAF

1 1/2 cups soft bread crumbs - (tear up soft sliced bread - don't use fine crumbs as for breading)
1 1/2 lb ground meat (beef or pork & beef) (about 700 grams)
1 beaten egg
1 onion chopped fine
1/4 teasp dry Colman's (or similar) mustard
1/8 teasp ground sage
1/2 teasp ground thyme
1 1/2 teasp salt
1/4 teas pepper
1/8 teasp nutmeg
1 chopped green pepper
1 tin condensed tomato soup (eg Campbells's)
3/4 cup grated celery
3/4 cup grated carrot

1) Mix meat with egg, add onion and seasonings and bread crumbs, greens and carrots
2) Add half the tin of soup and mix everything well. Turn into greased loaf pan or glass casserole dish 8.5 x 11 inches and pour remaining soup over the top, smoothing it evenly over all.
3) Bake 350 F (177 C) for 1 1/4 hours.
4) Serve with buttered vegetables.
Mustard pickles also goes well and this makes wonderful cold sandwiches next day !
Source: American Pro Footbal Player's Wife in 1963

My Notes:
1) I use 'tomate frito' instead of the condensed soup. It's a rich fried Spanish tomato purée but otherwise condensed soup is good. Never use ketchup !
2) I usually double the amount of the ground spices with the exception of salt.
SharonCb

Beverly that tomato sauce would probably be very much like the Spanish fried tomato (smooth) sauce I use. It comes out nice and tangy. For that reason I should have also mentioned that *cream of* tomato soup doesn't do the job - it should be plain condensed tomato soup or a smooth and tangy rich tomato sauce.
SharonCb

 Posted by: woodie2 (My Page) on Wed, Sep 21, 05 at 10:20

I love this meatloaf and have made it several times, thanks again, Sharon!
Here are my own little notes, just FYI -
I put the meat into a large bowl, then the egg on top and beat it with a fork, then sprinkle all the dried seasonings on top. Then I do 4-5 slices of bread in the food processor and then empty the container on top of the meat. Then I chop the onion and pepper in the processor and dump on top of the meat. Then I put 3 celery stalks and 1 large carrot in the processor and process fine and dump it on top of the meat. Then I add the soup and mix it all up with my hands. I don't use my knife for this meatloaf!
I also double the seasonings as Sharon suggests (no salt for me) and I prefer red pepper over green pepper, once I even used canned roasted red pepper when I didn't have a pepper, it was great!

I'll need to ask for a new keyboard for Christmas, since I just drooled all over mine. :D

Thanks for the recipe and tips, Westelle! I've already printed them out!

Brenda

Wow Westelle I tried the meatloaf(DH really loves meatloafs) and it was great. Good thing I made enough, Hubby had meatloaf sandwish after I went to bed.
Anyways I don't use beef, being we don't eat it, I used ground elk meat and pork. Had to make a few changes because Elk meat has little fat, but used everything else. Will diffently keep this around. Thanks
And by the way how's the Christmas cookies coming along?

Tamara

Tamara: I'm glad you enjoyed the meatloaf. I haven't made any Christmas cookies yet... I need to do that too.

I posted a soup recipe on the Recipe Exchange forum that we think is outstanding; maybe you'll enjoy this one too:

RECIPE: Lasagna Soup

Posted by Westelle (My Page) on Sat, Dec 3, 05 at 22:07

Tonight I made a recipe out of Cuisine at Home that our daughter had recommended. I was somewhat hesitant because I really don't like Lasagna, but.... I did anyway. This is the most outstanding soup you can imagine! And a green salad with the accompanying Dressing recipe was excellant too.
We had a Napa Valley Grignolino by Heitz Cellar that was a perfect accompaniment.

So I paste the recipes for your consideration:

Lasagna Soup
Cuisine at Home #54

makes 8 cups

1# bulk Italian sausage
2 cups onions, chopped
1 cup carrots, diced
2 cups mushrooms, sliced
2 Tblsp. garlic, minced
4+ cups chicken broth
1 can (14 1/2oz.) Italian-style stewed tomatoes, chopped
1 can (10 3/4oz) tomato sauce
1 cup uncooked mafalda pasta
2 cups fresh spinach, chopped
1 cup provolone cheese or fresh mozzarella, diced
1/4 cup Parmesan cheese, shredded
4 tsp. thinly sliced fresh basil

Prep all ingrediants.

Brown sausage in a large soup-pot over high heat.
Add onions and carrots; saute 3 minutes.
Stir in mushrooms and garlic; saute 3 minutes.

Add broth, stewed tomatoes, and tomato sauce, bring to a boil.
Drop in pasta and simmer until the pasta is done (+ - 10 minutes).
Stir in spinach and cook until wilted

Place 1/4 cup of the diced cheese into each soup bowl and pour soup on top. Garnish with Parmesan and basil shreds.

Creamy Parmesan Dressing

3 Tblsp mayonnaise
3 Tblsp. Parmesan Cheese, grated
2 Tblsp. fresh lemon juice
1 tsp. Dijon mustard
1 tsp. Worchestershire Suace
Dash of Tabasco
1 tsp sugar
Salt and Pepper

Whisk together first 7 ingrediants. Season with salt and pepper to taste.

Serve over crunchy greens.

Oh I love Cuisine at home. I get it and use every recipe in it. Nice and easy recipes to follow. Send it to my boy's to help them learn how to cook.
Tamara

That's a GOOD idea, Tamara! I've been looking for a good learning cookbook for my grandaughters; I think I'll get them a subscription to Cuisine. Now you got me all excited! ( just when I was ready to be in a purple funk.)