Recipes Included On This Page Meatloaf with Mushroom Sauce Mediterranean Fresh Hot Pepper Paste Mincemeat (Homemade Green Tomato) Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Meatloaf with Mushroom Sauce Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 11-09 Sep 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds ground beef chuck 2 pounds ground pork 2 pounds ground veal 1 cup finely diced onion 4 slices bread -- crusts removed 1 cup milk 4 eggs -- lightly beaten 1 cup catsup -- (Ketchup) 3 tablespoons Worcestershire sauce 1 tablespoon Dijon mustard Salt and pepper 2 large hard-cooked eggs -- peeled Sauce: 4 tablespoons finely diced onion 1 pound sliced mushrooms 1 tablespoon butter 1 tablespoon canola oil 2 tablespoons flour 3 cans beef broth Salt and pepper In a large mixing bowl, combine ground meats; blend with the finely chopped onion and set aside. Tear the trimmed bread into small pieces; soak in the milk until most of the milk has been absorbed. In a medium bowl, combine the soaked bread with the beaten eggs, Ketchup, Worcestershire sauce and mustard. With your hands, blend the egg mixture thoroughly with the meat. Season with salt and pepper. Set a wire rack into a rimmed baking sheet, place a sheet of heavy duty foil wrap in the center of the rack (not to the edge), pierce the wrap in a few places to allow grease to run down into the pan. Place one-third of the meat mixture on the prepared baking sheet, mounding it slightly in the center. Form mixture into an oval shape. Place the hard- cooked eggs in the center; mound the remaining meat on the top and pack down. Bake meatloaf in a preheated 400F oven for 60 - 90 minutes or until the internal temperature of the loaf reaches 165F. If the meatloaf begins to brown too much, cover loosely with foil. Remove from oven and let sit for 10 minutes before carving. While the meatloaf is baking, sauté the diced onion and mushrooms in the butter and oil until tender. Add the flour; whisk and cook until lightly browned. Add the broth and simmer for about 10 minutes. Season to taste with salt and pepper. To serve, slice the meatloaf; top with mushroom sauce. Meatloaf serves 12. Note. With this much ground meat, I made two smaller loafs. I could not find ground veal, so I used ground turkey (not ground turkey breast). The mushroom sauce was very good and in fact we had grilled ham steaks last night and I made the same sauce but added some ham seasoning we get in a jar. Great stuff! More Information: Q. Art, is the canned beef broth the condensed type, undiluted? H. A. It is not condensed beef broth and it is not diluted. Does that answer your question? Just regular canned broth. Or you could substitute your own broth. Contributed to the FareShare Gazette by Art; 21 September 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 452 Calories; 27g Fat (54.4% calories from fat); 36g Protein; 15g Carbohydrate; 1g Dietary Fiber; 228mg Cholesterol; 814mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Mediterranean Fresh Hot Pepper Paste Recipe By : Gourmet, May 1995 Serving Size : Preparation Time :0:00 Categories : Volume 11-09 Sep 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chopped fresh cilantro 1 cup chopped fresh parsley 1/4 cup chopped seeded fresh red Serrano pepper or red jalapeno chilies 1/4 cup water 1/4 cup olive oil 1 1/2 tablespoons minced garlic 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon ground cumin Combine all ingredients in processor and blend until very finely chopped. (Can be prepared 1 week ahead. Refrigerate in covered container.) Makes about 1 cup. Source : Gourmet, May 1995 Formatted by Chupa Babi: 08.14.08 Chupa Note: every Mediterranean country has a version of this hot pepper paste. Thin it with broth for a soup. Mix a couple tablespoons with yogurt for a dip. Thin with pasta waster and tossed with favorite minced veggies and hot pasta for dinner. Contributed to the FareShare Gazette by Chupa; 11 September 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Mincemeat (Homemade Green Tomato) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-09 Sep 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 quarts green tomatoes -- chopped 1 quart tart apples -- chopped 1 cup strong black coffee 2 cups apple cider 1/2 cup vinegar 2 pounds brown sugar 2 pounds currants 4 pounds raisins 12 ounces orange juice, frozen concentrate -- undiluted 2 teaspoons cinnamon 2 teaspoons ground cloves 1 teaspoon nutmeg 1 teaspoon allspice 1 teaspoon salt Chop tomatoes in food processor. Peel apples and roughly chop in food processor. Mix all ingredients together and cook for about 2 to 2 1/2 hours. Put in jars and seal. Makes about four pies. Yields "16 cups" Contributed to the FareShare Gazette by Jennie; 13 September 2008. www.fareshare.net OTHER MINCEMEAT CHATTER: Ah, green tomatoes - wonderful things. I make green tomato mincemeat using the following recipe, and other stuff I add to make it taste really great which I cannot list because I seem to make it different every year. I must tell you about the first time I made it - started with a large saucepan and kept tasting it to make sure it was okay. As I tasted and added, I kept changing the size of the pan I was using. I have been making this stuff for many years, and each year I keep adding more or less of what is called for (mostly more) and obviously the amount increases every year. It is really good and keeps from year to year, so if you make too much for this year, it will keep until next year - but then you have all those green tomatoes left over to cope with. Jennie --->Thanks, Jennie. It's a good thing pans come in different sizes because I tend to do the same thing (especially if my husband has a hand in the making). <G> The use of coffee is intriguing. As far as having green tomatoes goes - I've long ago had to resign myself to the fact that in this neck of the woods for sure there will ALWAYS be green tomatoes to deal with; more some years than others depending on when the jet stream moves south. H. Gonzo**Question: re mincemeat recipe Don't be swayed by my questions. Living in Mexico I have not had mincemeat pie for many years. I am going to try this. But I have a few questions and comments. Mince is English (as spoken in England) for ground meat, i.e. hamburger. So how can you have a recipe for Mincemeat with no meat and no mince? How would you translate 1 quart to metric? Surly you Canadians would know, In Mexico we don't buy fruit and veggies in quarts or liters. Only kilos or mountons (piles). And last but not least anyone have any idea if tomatillos could be used in place of green tomatoes? --------------------------------------------------- Hallie**Response: re Gonzo's questions (school is in) Waaal, Gonzo, dear fellow. Now you've gone and done it! <VBG> Many American (as in the U.S. ;-P ) mincemeat recipes DO call for minced (very finely chopped) or ground meat in ADDITION to suet. At one time in Britain only the upper classes had access to actual meat while the rest had to make do with what they could occasionally come by depending on the generosity of the landowners (or by other methods about which we won't speak here) so they had to make do with what portion of the animals they could obtain and it seems that suet was one of those things. In the houses where there was an abundance of meat available, making mincemeat was one of the methods used to preserve it. At least that is the history as I've always understood it. My Larousse Gastronomique (1977) gives recipes for English Mincemeat and American Mincemeat and mentions some meatless variations including those using green tomatoes (which in one of my cookbooks is called mock mincemeat). None of the green tomato mincemeat recipes I have seen use suet by the way. So, the suet becomes the meat ingredient if you like in the English version, which is the one I am mainly familiar with here in Canada and I doubt that the commercially available mincemeats found in jars on the store shelves have actual meat in them either. Of course, you know, just to muddy the waters a little more, the word meat doesn't always mean something that comes from animals; we talk about nutmeats (meaning that seed inside the nut shell) - usually just shortened to nuts these days I admit but you will still find recipes that use the term. So, if it makes you happier, Gonzo, just refer to any version that doesn't contain meat or suet as mock mincemeat. Metric (and surely you didn't intend to put the word 'surly' in the same sentence with the word 'Canadians'). (Hallie ducks) For starters there is a great metric conversion section at www.fareshare.net Quarts and liters are really volume measures while kilos and mountons (not familiar with that term but your translation of 'piles' leads me to suspect it sources from a word related to the word for 'mountains') would be weight measures. For non-liquid ingredients I realize that weights are a more universal way to go but it seems that it has been traditional in most systems to grab a container and put whatever is being used into it. Anyway, for something like Jennie's recipe you could take a quart (American-32- oz./Imperial-40-oz.) or liter container and chop up the ingredients until the container is full, then weigh it if you want to be really accurate. Very roughly speaking 1 liter is about 4 1/2 cups; a little more than an American quart and a little less than an imperial quart so for many recipes it is OK to equate a liter (litre) to a quart. Anyway, if you have bought too much you can always use the excess for fried green tomatoes and if you didn't buy enough you will have to find some more or scale the recipe down a bit or add a few tomatillos or go out and get more green tomatoes etc. Your head spinning fast enough yet? I see no reason you couldn't make a mincemeat using tomatillos. It would taste a little different than if made with green tomatoes because they obviously have different flavours. I have, in my dim and distant past, made tomatillo jam but not for a long time. Also, if you have the fruit of Physallis peruviana, commonly called Cape Gooseberry or ground cherry or golden berry or by the Hawaiian name of Poha, which is a close relative to the tomatillo and like it, the fruit is inside a husk but is much smaller, you might try making jam or mincemeat with that as well. Play around with the tomatillos in mincemeat and let us know what you come up with. I hope all this has helped a bit, Gonzo. Jennie**Response: re Green Tomato Mincemeat Hi, With reference to the green tomato mincemeat recipe. The measurements are included for the purist - this stuff is made by taste and although the ingredients listed are the ingredients included in the final product, I doubt that any one year the quantity of each specific ingredient is the same. One of the reasons I like the green tomato version (or mock) is that it doesn't include suet. I have made mincemeat with beef and with venison using pretty much the same ingredients, although I am not absolutely certain of the amounts. I would guess that you could possibly use tomatillos but the taste would definitely be different and I wonder about the texture, would they ever cook down to a mushy state? I make so much of this stuff every year I wish I could just pack it up and send it - but with sending stuff across the borders these days, I would imagine it would end up in the suspect pile. Regards, Jennie --------------------------------------------------- Don**Comment: re mincemeat > So how can you have a recipe for Mincemeat with no meat and no mince? Does Gonzo understand that the "mince" in mincemeat is a process, not an ingredient? In proper modern English we would say minced meat. To mince is to cut into very small, but still distinct pieces. It is between diced and pureed. The closest "Mexican" equivalent to mincemeat would be picadillo. ---> I think he understands now, Don. <G> H. - - - - - - - - - - - - - - - - - - -

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