Capitol Hill Blue Forums Misc. Topics Food, Drink and Cooking Wonder what the poor folks are eatin' tonight?

One thing that I like as much as meatloaf is meatloaf sandwiches. Laura's right about the bread crumbs, including other dishes. I use a 50/50 ground beef/pork mix, and add a little horseradish, but essentially it's the same recipe. If you are a young person, not experienced in the fine art of meatloaf, and want to impress someone with your culinary skills, then begin with a meatloaf made with Hunt's Seasoned Sauce for Meatloaf and use Progresso Bread crumbs or some generic (I assure you that if you have peasant tastes like this peasant that it will taste good). It also makes a good sandwich (ketchup and mustard)and is relatively inexpensive (and you don't have to use beef/pork/veal, unless you have a friendly butcher). Get you 2 lbs of ground beef, instant Idaho mashed potatoes (I like the garlic), and whatever vegetable. This peasant loves this dish. If you want to learn how to cook Italian (like I do), then subscribe to her YouTube videos.

One of my favorite dishes is a beef bottom round with mashed potatoes and green beans. I marinate the bottom round for a day or more in some beef broth, red wine, and garlic. In the past, I've always used a Cabernet, but from now on it's Merlot.

I made a pot roast for St. Patrick's Day, with celery, baby red potatoes and carrots. I tried one of those concentrated beef stock packets with it(I had a coupon for a free sample). I seared the pot roasts(also on sale), put it in the crock pot, added the beef stock concentrate, parsley, ground black pepper, Lawry's Seasoned salt, garlic, 1 packet Lipton onion soup mix, Worcestershire sauce and a bay leaf. Then piled on all the vegetables, and pored 1 cup of red wine(Caberbet Sauvignon), and 5 cups of water. Covered with lid, and I cooked this on high for 3 hours and then switched the temperature to low for another three hours. It turned out really well. I made a gravy out of the juices and served it with a green salad and Hawaiian King rolls. Yesterday, we had pot roast sandwiches and more salad for dinner.

I make a similar pot roast and serve with egg noodles.

I have never had pot roast and egg noodles!

I serve it on top of egg noodles with a wine/beef sauce and carrots or string beans. Some people serve it with potatoes or rice or with the vegetables that they cooked with the beef (usually in a crock pot). I strain the vegetables when I make the wine sauce.

Potroast with noodles is essentially Beef Stroganoff.

Traditionally that has sour cream and mushrooms in it but like all recipes there's a lot of room for adjustments by the chef.

I've been using sausage in my meatloaf rather than just ground pork. First by necessity, because I couldn't find the ground pork in any of the freezers, but since then by design because I liked it better.

Known in Montana as Wanking Bull.

Clever this morning aren't we....? =____=

Alas, no. I wish 'twere so, but 'twas nothing more than a long-conditioned stimulus/response mechanism. I have many of those, which I try to suppress around my wife.