| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains, Dairy |
Italian |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
lg |
Onion; chopped fine |
| 1 |
|
Rib celery; chopped fine |
| 2 |
|
Cloves garlic; chopped, (or garlic powder) |
| 1 |
lb |
Ground beef |
| 1/2 |
lb |
Ground pork |
| 2 |
lg |
Eggs |
| 1/4 |
|
Chopped parsley or you can use a tsp of dry parsley |
| 1 |
tb |
Dry mustard |
| 1 |
tb |
Salt |
| 1 |
ts |
Pepper |
| 1 |
|
Grated zucinni; up to 2 |
| 1 |
|
Carrot peeled and grated |
| 1 |
c |
Grape nut cereal |
| 2 |
|
Tlbs of seasoned italian bread crumbs |
| 1/4 |
c |
Milk |
| 1/4 |
c |
Catsup |
| 1 |
c |
Catsup |
| 1/2 |
c |
Maple syrup |
| 1/2 |
ts |
Garlic powder and |
| 1/2 |
ts |
Dry mustard powder |
INSTRUCTIONS
TOPPING
Saute the onion, celery and add the garlic at last (garlic can burn if
cooked too long) Slightly cool and add to remaining ingredients and
completely mix
Pour into a CAST IRON Skillet and form a round loaf. You can make a couple
of decorative slits in the top if you wish.
Top with this blended mixture::
Bake in the cast iron skillet in a 350 degree for approximately 1 hour.
Oven temperatures vary...Check it about 45 min after baking.
We like this served with mashed potatoes and steamed cabbage topped with
butter, salt and pepper.
Posted to TNT Recipes Digest by pminor <pminor@lightspeed.net> on May 01,
1998
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