Thursday, June 07, 2007
Rachael Ray didn't invent these
Our Favorite Meats Favorites From Home Economic Teachers Copyright MCMLXVI(1966?)
¼ c. chopped onion
1 tbsp. butter
2 eggs, beaten
1 lb. ground beef
½ c. fine dry bread crumbs
½ c. chili sauce
1 tsp. salt I just used a sprinkle
1 tsp. Worcestershire sauce
¾ c. milk
Cook onion in butter for 3 minutes. Combine eggs, beef, crumbs, ¼ cup chili sauce, salt, Worcestershire sauce and milk with cooked onion mixture. Mix well but do not knead (knead? ha! This was almost like pancake batter). Place in greased muffin pan and spread with remaining chili sauce. Bake in preheated 375 degree oven for 30 minutes.
Yields 8 puffs (I got 9).
I've made mini-meat loaves (or meat muffins as Rachael Ray calls them) plenty of times in the past. I like how much faster they cook than a regular meat loaf. I've never seen them called 'meat puffs' before but my husband seemed to get a kick out of the name.
I got distracted and forgot to add the last three ingredients at first. I had to put the meat back in the bowl and mix them in, even though I knew I would end up with goop. I knew from experience, however, that the more liquid you can get into meatballs or meatloaf, the more tender they usually end up. So I had faith and scooped the goop into the muffin pan. They came out firm yet tender. They stuck just a bit to the muffin pan but I managed to get them all out in relatively one piece. There were no leftovers.
This is one of the cookbooks I picked up at the auction. It contains over 2000 recipes from home-ec teachers across the country. My alma mater wasn't even in existence in the 60s when this book was compiled but I did find a recipe from a woman who taught at it's predecessor. It was for orange-glazed pork chops which sounds good until you see that there are 10 whole cloves thrown in and never removed (unless you're just supposed to know better). Can you imagine biting into a clove? Yuck!
I got a kick out of reading the old-fashioned names in the book. The Board of Advisory Editors had two Dorothys, two Ruths, one Imogene (among others). I'm sure these names will come back in fashion someday.
I don't remember too much about home-ec. I wasn't crazy about sewing. The only recipes I remember making as a class were a vegetable dip (dry salad dressing mixed with mayo and/or sour cream) and a strawberry whip pie in a chocolate crust (meh). I never took the cooking elective they offered in high school. I was cooking dinner every night at home so I guess that satisfied me.
What's really sad is that a few years ago my nephew made this really nice gym bag in home-ec. I guess more boys now take home-ec (or whatever it's called these days), either by choice or it might be required. That bag was much nicer and well-made than either of my sewing projects (letter pillows that spelled out your name and a make-up bag). Oh well, he has wonderful artistic talent, something I lacked back then and still now.
Blast From The Past: Brown Sugar Meat Loaf from October 2005. That's a favorite meat loaf recipe of mine but it may be competing with this recipe from now on.
Question of the Day: Did you take home economics in high school? Did you learn anything?