Favorite Meatloaf Recipe

Blue Flame Favorites – Copies can be found on Amazon

It’s my favorite recipe and also the name of the recipe I found in the Blue Flame Favorites cookbook published in 2003 by the Oklahoma Natural Gas Company.  This book contains a lot of recipes collected and published for the previous 70 years.  A few are very familiar to my childhood.

Favorite Meat Loaf

  • 1/4 cup shortening
  • 2 small onions, minced
  • 1/4 cup finely chopped green bell pepper
  • 2 pounds ground round
  • 2 cups soft bread crumbs
  • 2 eggs, beaten
  • 2 teaspoons salt
  • 1 teaspoon dry mustard
  • 2 tablespoons horseradish
  • 3/4 cup ketchup
  • 1/4 cup packed brown sugar

Preheat the gas oven to 350 degrees.  Melt the shortening in a skillet over a medium flame.  Add the onions and green pepper and cook for 10 minutes, stirring frequently.  Combine the onions, green pepper, ground round, bread crumbs, eggs, salt, dry mustard, horseradish and 1/4 cup of the ketchup in a large bowl and mix well.

Press into a greased 5×10-inch loaf pan or shape into 4 small loaves and place in a shallow baking pan.  Do not allow the sides to touch.  Bake the large loaf for 45 minutes or the small loaves for 30 minutes.

Combine the remaining 1/2 cup ketchup and brown sugar in a small bowl and mix well.  Brush the loaf with the ketchup mixture and bake for 15 minutes longer.

Note: Meat loaf freezes well if cooled completely and wrapped in an airtight foil package.  To reheat, place the unwrapped meat loaf in a baking dish, pour tomato juice around the loaf and bake until heated through.

Favorite Meat Loaf

Yield: 6 to 8 servings

Forefathers’ Day, December 22nd – It’s about the Succotash!

It’s all about the Succotash, the succotash… 🙂

Plymouth Succotash. Credit: Courtesy of Culinary Historians of Boston

Plymouth Succotash. Credit: Courtesy of Culinary Historians of Boston

Found in the Mrs. Lincoln Boston Cook Book – 1884

”     Succotash is the great dish in Plymouth at every celebration of Forefathers’ Day, December 22.  Tradition says it has been made in that town ever since the Pilgrims raised their first corn and beans, and it is supposed they learned to make it from the Indians.
Strangers are rather shy of this peculiar mixture; but it is a favorite dish with the natives, and to this day is made by some families many times through the winter
season. Although the dish has never been made by the writer, it has been tested by her in that ancient town many times, and the excellence of the following receipt
is unquestionable. It is given in the name of Mrs.Barnabas Churchill of Plymouth, a lady who has made it for fifty years after the manner handed down through many generations.
One quart of large white beans (not the pea beans) ; six quarts of hulled corn, — the smutty white Southern corn; six to eight pounds of corned beef, from the second cut of
the rattle rand; one pound of salt pork, fat and lean; chicken weighing from four to six pounds; one large white French turnip; eight or ten medium-sized potatoes.
Wash the beans, and soak over night in cold water. In the morning put them on in cold soft water. When boiling, change the water, and simmer until soft enough to
mash to a pulp and the water is nearly all absorbed. Wash the salt pork and the corned beef, which should be corned only three or four days. Put them on about
eight o’clock, in cold water, in a very large kettle, and skim as they begin to boil. Clean, and truss the chicken as for boiling, and put it with the meat about an hour and
a quarter before dinner time. Allow a longer time if a fowl be used, and keep plenty of water in the kettle.
Two hours before dinner time, put the beans, mashed to a pulp, and the hulled corn into another kettle, with some of the fat from the meat in the bottom to keep them from
sticking. Take out enough liquor from the meat to cover the corn and beans, and let them simmer where they will not burn. Stir often, and add more liquor if needed.
The mixture should be like a thick soup, and the beans should absorb all the liquor, yet it must not be too dry.
Pare, and cut the turnip into inch slices; add it about eleven o’clock, and the potatoes (pared) half an hour later. Take up the chicken as soon as tender, that it
may be served whole. Serve the beef and pork together, the chicken, turnip, and potatoes each on separate dishes, and the beans and corn in a tureen. The meat usually
salts the mixture sufficiently, and no other seasoning is necessary. Save the water left from the meat, to use in warming the corn and beans the next day, serving the
meat cold. This will keep several day’s in cold weather ; and like many other dishes, it is better the oftener it is warmed over, so there is no objection to making a large quantity. The white Southern corn is considered the only kind suitable for this ancient dinner. ”

Here’s my interpretation of the recipe.

Succotash Recipe – pre 1884

  • 1 quart large white beans (not peas)
  • 6 quarts hulled corn (corn cut from the cob)
  • 6-8 pounds corned beef
  • 1 pound salt pork
  • 4-6 pound chicken whole
  • 1 large white turnip
  • 8-10 medium size potatoes

Wash beans and soak over night.  Boil beans, then change the water, and bring back to a simmer.  Simmer beans until soft enough to mash.  Wash salt port and corned beef.  Put both in a pot of water and bring to a boil.  Truss chicken and put in the meat to cook for an hour and 15 minutes.  Put the mashed beans and hulled corn into a pot with some fat (little oil to keep from sticking to the pot).  Take enough of the water from the meat pot to cover the corn.  Simmer.  The corn and bean mixture will be thick like soup. Pare and cut the turnip into slices and the potatoes into cubes.  Cook until tender and serve separate with the meal.



1784 Vermicelli Pudding Recipe – Recreated

I love to research old cookbooks even though I rarely cook during the week. On weekends I may try my hand at recreating old recipes just to see what our ancestors may have been eating. It’s fun to experiment, but sometimes things don’t go as planned, or the actual measurements have to be guessed. It’s kind of like my recipe for cornbread, which isn’t written down, but I know what to add to the mixture each time. This recipe for pudding came out great! I look forward to giving it another try and maybe cooking it in a dutch oven by an outdoor fire.
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Fermenting – Homemade Kimchi

Let’s Make Kimchi!
Instead of spending $30 for a fermenting lid and air lock I decided to make one. All it took was a gallon jar that I found at the thrift store for $.50 and a borrowed air lock from my hubby. He even helped me out by drilling a hole in the jar lid for the air lock.  The air lock will keep the funky stuff from growing on the surface by preventing oxygen from getting in but will let the excess pressure escape.


  • 1 head Napa cabbage – sliced thin
  • 1 head purple cabbage – sliced thin
  • 2 cups green onions – chopped
  • 1 garlic clove – minced
  • 1 – 2 tablespoons red pepper flakes
  • 3 – 4 tablespoons sea salt

Mix all ingredients together in a large plastic bowl. Let sit for 10-15 minutes so the salt can draw out some moisture. It may look like a lot of cabbage, but believe me it will be a lot smaller after it gets a beating later.  After 15 minutes, pound the ingredients with a wood mallet or a cabbage pounder if you have one. More moisture will be released from the cabbage.

Homemade Kimchi

Homemade Kimchi

Pack the mixture into a glass container. Add more water if needed so that the cabbage is under the water. Place a saucer or plate on top if the mixture wants to float. Seal the lid, add the air lock and let the fermenting begin. (Keep in a place that’s about 70-75F). If you do not have an air lock then you will need to remove the lid daily to let off the pressure or you’ll end up with a messy kitchen. When the kimchi gets to the texture and taste that you like, just transfer to another container and place in the refrigerator to age. Kimchi gets better with age too!

Let play catch up…or Barbecue in my case

I tend to be a little ADD when it comes to projects and things around the house.  At any one time there may be several projects in different phases of completion.  Oh LOOK!  A chicken!  Just kidding.  One of my hobbies is finding and saving old books.  It used to be any type of book but now my favorites are cookbooks and the older the better.  Well I found this awesome site that for me is even more exciting.  Ok, not more exciting as finding a 1902 Bible and its hand colored illustrations still bright and colorful, but close.  The site I’m talking about is called Feeding America.

Feeding America is a project that has created an online digital collection of American cookbooks from the late 18th to the early 20th century.  So far Michigan State University has digitized 76 cookbooks!  The best part is that they are searchable!  This means that if your looking to find out what your great great grandmother may have cooked for Sunday dinner you’ll probably find something close within one of the cookbooks.

Well my latest adventure is a recipe from the following book:  “A Century Of Good Cooking”.  This cookbook was compiled by the Pinson Memorial United Methodist Church and printed in 1993.  Not a very old book, but thought I’d give one of the many recipes a try.  This week it’s:

Barbecue Sauce

  • 1/3 cup minced onion
  • 3 tablespoons margarine
  • 1 cup catsup
  • 1/3 cup vinegar or lemon juice
  • 3 tablespoons brown sugar
  • 1/8 teaspoon salt
  • 1/2 cup water
  • 2 teaspoons prepared mustard
  • 2 tablespoons Worcestershire sauce

Combine margarine and onion in saucepan, simmer slowly for 10 minutes.  Add other ingredients and cook slowly until well blended, approximately 15 minutes.  Good for all types of meats.  Keeps well in refrigerator.


This one turned into a type of mustard sauce.  The recipe made about a quart of sauce and I decided to use it with chicken.  After I made the sauce I put a couple of boneless chicken breasts in the slow cooker and covered them with half the sauce.  Since I had to work today I set the slow cooker on low temperature and let it go for 8 hours.

Guess what we’re having for dinner!  Barbecue Chicken!  I’ll update later with how it tastes.

Cucumbers! What to do!!??

I got out my old “Favorite Recipes of Alabama Vocational Home Economics Teachers” cookbook this morning to look for a pickle recipe.  Remember those cookbooks?  We sold them in high school to raise money for different projects.  Since my cucumbers were doing so well and I’m running out of space in the refrigerator I decided to try pickles again.  I always loved my mom’s bread and butter pickles and so I thought I’d give it a try.

Sliced cucumbers and onions from my garden. I love using my mom’s old canning pan. It brings back memories of when she would put up tomatoes, corn and Bread n Butter pickles! Continue reading