Posts tagged ‘Six Word Saturday’

October 9, 2011

Six Word Saturday, revisited: Meatloaf recipe

by Janie Jones

As promised, here’s my Meatloaf in Tangy Red Sauce Recipe. It’s a fall/winter favorite with the Jones family; we’re talking Real American Comfort Food! I can’t take full credit for it, I got it years ago out of a recipe magazine, but I have tweaked it a bit along the way. The original version called for 2 pounds of meat, but if you double it, and manage to keep the kiddies from chowing down the whole thing in the first setting, the extra meatloaf freezes very nicely and reheats for a quick easy meal later on.


2 eggs, beaten
1/2 bread crumbs
half an onion, finely minced
about 1/4 cup creamy horseradish sauce (I like Woeber’s Sandwich Pal brand)
about 2 tablespoons of parsley
about 2 teaspoons of season salt
about 1/4 teaspoon of ground black pepper
2 pounds 75-80% lean ground beef (higher quality meat is not as savory and dries out easily, but can be substituted)

Ingredients for Tangy Red Sauce:
12 oz jar of chili sauce
about 1/3 cup of ketchup
about 2 teaspoons Worcestershire sauce
1 teaspoon ground dry mustard
about a dash or two of hot pepper sauce

Mix all sauce ingredients and set aside.

Preheat oven to 350.

In a large bowl, combine all meatloaf ingredients. Be sure to thoroughly incorporate all ingredients. As gross as it is, it seems to work best if you squish through clean fingers until meat has a creamy, sticky texture.

Pat into rectangular, loaf shapes; trying to keep the thickness consistent through out the loaf. I prefer to make 2 one pound loaves or 4 half pound loaves (yesterday’s 6WS picture was a double recipe, which yielded 4 one pound loaves), I don’t recommend a 2 pound loaf. Smaller loaves cook a little more quickly, and more evenly, and make for good portioning if you want to have leftovers to freeze.

Place into greased cooking tin(s). Top with about half of Tangy Red Sauce. Bake 20-30 minutes. Baste with about half remaining sauce. Cook another 20-30 minutes. After 40 minutes, check for doneness with a meat thermometer. Meatloaf is done when center of loaf reaches 165. If you don’t have a meat thermometer, pierce with a table knife, the meat should feel firm inside. Larger loaves will take longer to reach doneness, but do not over cook. A dry, crusty meatloaf is a sad, sad thing.

When meatloaf is done, gently heat any remaining Tangy Red Sauce in microwave or on stove top on medium-low. Extra sauce may be used as a “gravy” for meat. Our family will make extra Tangy Red Sauce and spoon over mashed potatoes, too.

If you have leftovers, refrigerate or freeze promptly. For safest thawing, place frozen meatloaf in refrigerator overnight to slow thaw. Cover meatloaf when reheating to help retain moistness. Extra sauce can be frozen as well and thawed to serve with reheated meatloaf.

Serving suggestion: Serve with extra Tangy Red Sauce, real mashed potatoes (no instant potatoes, please! respect your meatloaf and sauce!), buttered green beans and/or cheesey cauliflower. We had caramel apples for dessert last night, but other yummy options are hot chocolate chip cookies and vanilla ice cream, chocolate cake or cherry or apple pie. Yummmm. Thank goodness there’s leftovers, my mouth is watering again!

If you are looking for a good Mashed Potato recipe, I suggest the Jones family favorite spuds:

A mess o’ peeled and diced potatoes. We like about 10-12 medium to large potatoes. We will mix up the kinds of potatoes, some Idaho bakers, some Yukon gold, some red potatoes.

Boil vigorously until spud pieces easily break when stabbed. Do not over cook or you will have potato sauce, instead of mashed potatoes. Drain when done. Reserve.

In pot over low heat, add 1/4 to 1/3 cup of real butter. Add season salt and ground black pepper to taste, a tablespoon of dry chervil and 1 teaspoon of minced garlic, if desired. When butter is almost melted, remove from heat, transfer to a stable, heat safe surface. Add potatoes to the pot and mash until desired consistency. I like mine just a little chunky. Then return to low heat and add about a 1/4 cup whole milk and about 1/2 cup of sour cream. Mix well and cover. Allow to sit over low heat 4-7 minutes to allow flavors to blend into potatoes. Stir frequently. Taste. You can add more seasonings, butter or milk to reach a consistency and flavor to your taste.


October 8, 2011

Six Word Saturday: Mmm!

by Janie Jones

***Updated with Meatloaf Recipe Link***

Made a monstrously mouthwatering meatloaf recipe:

Four pounds of ground beef baby! Was a busy day, and now I have meatloaf coma, so I’ll post the recipe laters….

***If your mouth is now watering for meatloaf, here’s a link to my recipe!***

Six Word Saturday Challenge is courtesy of Show My Face, Six Word Saturday

October 1, 2011

Six Word Saturday Template: Grocery Day

by Janie Jones

Jones family marathon grocery shopping today.

At the very least the next 4 hours of my Saturday will be devoted to coupon clipping, store hopping and checkbook hemorrhaging.  In my neighborhood of the Great White North our food store selections are even more limited than our budget, so we make sure we get the best prices possible by watching for sales and store hopping for the best deals.  When something goes on sale, we buy in bulk.  Bulk, baby, bulk.  See, canned fruit, veg and soup is on sale at one store this week for half price.  We’ll be buying at least a dozen cans of each.  When that’s done there’s the unpacking of the shopping sacks, the amazing feat of shelf and ice box stuffing, and finally collapsing to our reward for good behavior:  fried chicken (which happens to be on special with a coupon).

May your Six Word Saturday be bountiful.

Six Word Saturday Challenge is courtesy of Show My Face, Six Word Saturday

September 24, 2011

Six Word Saturday Template: You’ve got poop on your shoe

by Janie Jones

No shit. This is how I’m spending my Saturday afternoon.  And not because I have a horse.

“What’s the scoop on poop?”  You my dear readers may ask…

Well. The family is about to drive about 45 minutes each way for the honor of scooping Hawthorne the Horse’s poop.  It’s a tradition now.  In the fall we drive to a friends ranch, scoop a trailer full of poop and compost it for next year’s garden.  We get the best produce.  So, I guess you could say, that’s some good shit. The proof is in the poop. Excellent excrement lends to an effusion of edibles.

I’ll stop now.

And, hands down it beats doing homework!

Happy Six Word Saturday.

Six Word Saturday Challenge is courtesy of Show My Face, Six Word Saturday

September 3, 2011

Six Word Saturday – Asbestos Mouth Needed

by Janie Jones

Janie has been craving homemade salsa. Last year’s tomato harvest was so prolific that we made a couple huge batches and they rocked. After that, shelf stable Old El Paso just doesn’t cut it.

However, this year the Jalapenos and Serranos were extra hot. I used the same amount as usual, but whoo-doggies! That’s hot! Even ol’ asbestos mouth Leif had to admit, “That’s got some bite.”

If you are interested in creating edible toxic waste, here’s my recipe:

Janie’s Homemade Salsa

Roughly chop your favorite tomatoes. I prefer Beefsteak and Cherry tomatoes, but I also have used Romas and plain slicing tomatoes. Make sure they are at peak ripeness for best flavor, ideally, grow your own.

Put tomatoes in a blender and puree just a few seconds until you have about 2 cups of a wateryish pulpy mixture. You can easily add more or less tomatoes depending on how much you consume. Generally I find we can easily eat any amount I make faster than I’d expect because it is so yummy.

Then add approximately 1 Jalapeno and 1 Serrano pepper to the blender and puree a few more seconds. Note: The heat factor of peppers really varies! If you want mild salsa just add a few slices at a time until you reach desired heat. For even milder salsa be sure to remove all pepper seeds. Because size of peppers and heat factor varies so much, I usually buy a few extra peppers so if I end up with very mild peppers I can add more than one of each. There’s no way to know before chopping and mixing what you’re going to get, so you’ll have to torture yourself with frequent tasting (you might want to consider buying an extra bag of chips just for taste testing…). Luckily, the peppers tend to only cost a few cents so even a cheapskate like me has no qualms about buying more than I might need.

If you don’t like watery salsa you can add some tomato paste to thicken to taste. Generally no more than a small can (6 oz). Puree a few seconds to mix in if desired.

Transfer salsa to a mixing bowl. Add 2-3 Tablespoons of lime juice, some chopped cilantro, and minced garlic, coarse sea salt and coarse ground pepper to taste. The lime juice is important. You can use fresh limes or “Realime” juice in the bottles. You will notice you have added enough when you get a fresh tang to the salsa. You shouldn’t actually taste the lime independently, unless you like lime salsa…. I like about two Tablespoons of minced garlic, and probably about 1 Tablespoon of salt but I’ve never measured, I just add until it tastes good. I use a pepper grinder, so it’s hard to say how much I use. Maybe half of a Tablespoon. I buy cilantro in a bunch from the grocery store, I use about half the bundle, but they may not be standard size. Cilantro has a citrusy-soapy sort of smell some people do not like as well as others; we argue about how much in the Jones household because I love it, and Leif not so much.

Next finely dice an Anaheim pepper and 1 large bell pepper and stir into mixture. Any sweet variety of bell pepper will work, but I like to use half a yellow and half an orange to give the salsa an aesthetically pleasing mix of color.

Last finely slice about 2-3 green onion bottoms and stir into mixture. You can use the tops (leaves) as well if you like.

Optional extra step: I like to chop a few (say, 8-12 or so) cherry tomatoes into small bite size pieces to give the salsa a little more texture and body.

When starting with approximately 2 cups of pureed tomatoes you should end up with around 1 quart of salsa. If kept properly refrigerated, it will keep for a few weeks. To maintain freshness longer, do not dip chips out of main container, scoop only what you want to use into a separate dish and discard unused portion when finished or save separately so as not to contaminate your main batch.

Best when chilled thoroughly before enjoying. Serve with your favorite chips (definitely blue corn tortilla chips), sour cream &/or guacamole. We also like it as a topping on our favorite Mexican style foods.

Happy Six Word Saturday!

Six Word Saturday Challenge is courtesy of Show My Face, Six Word Saturday

August 27, 2011

Six word Saturday

by Janie Jones

“The smelly dog breath surrounds you.”

You too can sing along with this Saturday’s six word offering using the tune of Lynyrd Skynyrd’s That Smell

Ooh, ooh that smell
Can’t you smell that smell?
Ooh, ooh that smell
The smelly dog breath surrounds you.

Dog of rankness is upon you.
Cover up your sleepy face (you, dog, you)
He’ll take another lick, stick his tongue up your nose,
Dodge it quick, dog breath astounds you. (smell, yeah)

Enjoy your Saturday and all it’s smells.

Six Word Saturday Challenge is courtesy of Show My Face, Six Word Saturday

August 20, 2011

Brevity is the soul of wit

by Janie Jones

So sayeth the Bard.

Here, then, Janie is not even a half wit by such measure, as I’ve been anything but brief of late. We shall attempt to remedy that with a six word Saturday:

Happiness is fried eggs on toast.

Happy Saturday.

Six Word Saturday Challenge is courtesy of Show My Face, Six Word Saturday