1 cup malagkit rice
1 1/2 kg. beef shank (bulalo)
1/3 cup chopped onions
1 tbsp. cooking oil
1 piece MAGGI Beef Broth Cube
1/2 tsp. salt
1/8 tsp. pepper
1/3 cup wansoy leaves snipped
Soak rice overnight in water to hasten cooking.
tenderize beef shank in pressure cooker for 30 minutes until ligaments are soft as gelatin.
Drain beef and slice meat in strips. Set aside broth.
Sauté onion in cooking oil; stir in MAGGI Beef Broth Cube and 3 cups reserved broth.
Drain soaked rice and add to sauteed mixture.
Simmer in low fire until mixture is soft,smooth and thick.
Top with beef strips and sprinkle with wansoy leaves.
Thursday, October 30, 2008
Tuesday, October 28, 2008
2 cups sweet rice flour
1 cup water
1 cup grated coconut
1 cup sugar
1/2 cup water
Mix rice flour and ½ cup water well.
Form into small balls and flatten with fingers to form into ovals.
Boil 1 ½-quart in a pot.
Drop in boiling water 2 at a time.
Skim when they float and drop in cold water.
Drain and roll in mixed grated coconut and sugar.
Serve right away.
Sunday, October 26, 2008
2 cups pork broth
2 cups water
2 tbsps. cooking oil
1 head garlic, minced
1 medium onion, minced
200 g. pork kasim, boiled & cut to strips
1 MAGGI Pork Broth Cube, crushed
150 g. fresh miki, washed
100 g. pork liver, cut to strips
spring onions, chopped
chicharon, pounded (optional)
Heat oil and saute garlic until brown. Set aside, leaving only about 2 cloves in the pan.
Add onion, pork strips and MAGGI Pork Broth Cube, cook a few min.
Stir in pork broth and water. Bring to boil then add miki and liver. Simmer about 2 min. then serve topped with fried garlic, spring onions and chicharon if desired.
Heat 3 tbsp. cooking oil in a wok or large pan on medium-high heat.
Add garlic and sauté for 30 seconds.
Add the rice and toss frequently for 1 minute.
Sprinkle with about 1 tsp. salt.
Cook rice on low for about 5 to 10 minutes
4 cups cooked white rice
5 garlic clovers
Saturday, October 25, 2008
1/2 cup flour
3/4 tsp. baking powder
1/4 tsp. salt
3 ripe saba (banana plantain), peeled and sliced lengthwise
2 cups vegetable oil
flour, for dredging · sugar
1 cup milk
In a bowl, sift together flour, baking powder and salt. Add milk and egg, beat until smooth.
Heat oil in a frying pan (or a large saucepan) over medium heat.
In batches, roll banana slices in flour and then dip in batter. Fry in hot oil
until golden brown.
Drain on paper towels. Roll in sugar.
8 potatoes, cut into strips
3 cups Oil for deep frying
Cut the potatoes into strips of about 1/3 to 1/2-inch thickness and width
Soak potatoes in ice cold water for 1 hour at room temperature. Drain well; pat dry with paper towels.
Heat oil in deep fryer to about 375°.
Place potato strips in a single layer in deep fry basket; fry in hot oil for about 4 minutes, or until golden brown and tender.
Drain the homemade french fries on paper towels then keep warm in the oven while frying remaining batches.
3 ripe bananas
½ teaspoon baking soda
1 yellow cake mix
1 cup water
egg and oil the same as what the cake mix call for
With a hand mixer, beat the pealed ripe bananas, add the cake mix, baking soda, water, eggs and oil.
Bake in a greased and floured 9 x 13 pan or two 8 inch round pans at 350 degrees until a cake tester inserted in the middle comes out clean (approximately 40 minutes).
Wednesday, October 22, 2008
1/4 kilo guso
1 cup vinegar
2 small onions, sliced
3 pcs. tomatoes
1 thumb-sized ginger, sliced
2 tbsps. patis (fish sauce)
1 green mango, shredded
guinamos (shrimp paste)
2 calamansi, juice only
Clean the guso thoroughly in running water.
Blanch the guso in hot water. Remove and allow to drain.
In a bowl, mix with all the other ingredients and toss.
Tuesday, October 21, 2008
1 lb Pork shoulder or butt
1/3 cup Distilled white vinegar
2 Bell peppers
1 tbsp Peanut oil
1 cup Water
2 tbsps Soy sauce
1/4 tsp Salt
1 tbsp 1 Tbsp. sugar
2 tbsp All-purpose flour
Chop the pork and vegetables into cubes, Add the oil to a medium saucepan or skillet, the add the meat, water, and onions and simmer for about 20 minutes, or until the meat is very tender and breaks apart easily. Add potatoes, peppers, the carrot, soy sauce, vinegar, salt and sugar. Cover and simmer for another 15 minutes to allow the vegetables time to cook and absorb the flavor. Add flour to the broth to make gravy.
2. 1/2 lbs Thinly sliced beef
1 head Macerated garlic
3/4 cup Distilled white vinegar
1/4 cup Sugar
1 tbsp Salt
1 tbsp Freshly ground pepper
Marinate the meat in the ingredients for at least 12 hours, then sun dry the slices.
These are best served fried.
1 1/4 oz Pkg of double crust pastry
3 cups Ground Beef
1 tbsp Olive oil
2 tbsp Minced garlic
1/4 cup Very finely minced onions
1/4 cup Minced tomatoes
1 cup Chopped hard-boiled eggs
1 cup Finely chopped sweet pickles
1 tsp Salt
1 tsp Freshly ground pepper
Flatten the pastry dough and cut into 4-inch squares.
Saute the ingredients in a skillet, minus the pickles and eggs, and cook for about 25 minutes, until the beef is completely cooked. Drop in your eggs and pickles, blend them in thoroughly. Add salt and freshly ground pepper to taste. You may also want to include some hot peppers such as chipotle, or jalapenos.
Leave your mixture to cool for 1/2 hour, then drop large spoonfuls onto the pastry squares, fold into a triangle, wet edges with water, and use a fork to seal them.
bake the empanadas on a cookie sheet for 30 minutes in an oven pre-heated at 400º
1/2 lb Talong
1/2 lb Potatoes
1 Chopped onion
2 cloves Minced garlic
- Vegetable oil
2 Bay leaves
- Soy sauce
1/2 tsp Sugar
1 tsp Freshly ground pepper
Heat the oil in a large skillet, add peppercorn and bay leaves. Add garlic and saute until brown, add the onion, then add sugar, freshly ground pepper vinegar and soy sauce. Stir, cover and let simmer for 40 minutes. You may want to add a little water if too much evaporate during cooking.
2 bunches Misua
1/2 Sliced onion
3 cloves Minced garlic
2 tbsps Chopped ginger
3 cups Vegetable soup stock
2 tbsps Peanut oil
1 tsp Salt
1 tsp Fresh ground black pepper
Saute your garlic in oil, add onion and ginger, fry until onions are translucent, then add your vegetable soup stock. Add salt and freshly ground pepper, bring to a boil, then drop in the sayote. Simmer until sayote is tender, add misua, and stir so that it will not stick. Let stand for about 3 minutes, then serve.
1lbs Ampalaya (bitter melon)
1/4lbs Cooked shrimp
1 Sliced onion
3 Sliced tomatoes
1 Sliced seedless cucumber
3 tbsp Olive oil
1 cup Raisins
1/2 tsp Sugar
1 tbsp Sea salt (for onion)
1 tbsp Distilled white vinegar
Slice the melon in half, remove the pith and seeds, then dice the melon. sprinkle with salt, and squeeze out the bitterness, followed by a thorough rinsing. Place the melon in a large salad bowl, add the shrimp and onions, mix the vinegar, sugar, salt & pepper, and olive oil into a separate small container to make the vinaigrette, then blend it in with the other ingredients in the bowl. Serve chilled with tomato and cucumber slices.
1/5 kilo macaroni noodles
3 pieces, medium sized carrots
1 big chicken breast
500 ml of mayonnaise
1 can (836 g) pineapple chunks or tidbits
1 big white onion, finely chopped
1/2 cup sweet pickle relish
3 hardboiled eggs, diced
1 cup diced cheddar cheese
1/2 cup raisins
salt and pepper to taste
Cook macaroni noodles according to package cooking instructions.
In a pot, boil carrots in water for 15 to 20 minutes or until cooked.
Drain carrots and let cool. Peal skin then dice.
Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths
Drain pineapple chunks or tidbits.
Sunday, October 19, 2008
4 kilo tender pork or beef steaks,
1 tablespoon kalamansi or lemon juice
5 tablespoons soy sauce
3 cloves of garlic
1 small piece ginger, crushed
1/2 teaspoon ground black pepper
1/2 cup onions, sliced in rings
4 tablespoons cooking oil
Marinate the pork or beef steak in kalamansi juice, garlic, ginger, soy sauce and pepper for 30 minutes.
In a frying, add cooking oil. Add the marinated pork or beef steak and cook slow until done.
Increase heat for a minute or two to brown steaks.
Add the sliced onions and continue to cook for another minute.
Serve on a platter including the oil and sauce.
Best served with hot plain rice.
Posted by carl at 8:44 PM
750 g. of bulalo (bone-in beef shank)
1 whole onion
1 whole garlic
1 bay leaf
2 bunches of pechay
1/2 head of cabbage
2 potatoes & 1 large carrot
Place the beef shanks in a large casserole. Cover with water. Add the whole onion,
garlic (pierced in several places with a sharp pointed knife), bay leaf and peppercorns.
Season with salt. Set over high heat and bring to a boil, removing scum as it rises. Lower the heat,
cover and simmer for two hours or until the beef is fork-tender. Alternatively,
pressure-cook for one hour and 30 minutes.Using a slotted spoon,
carefully remove the beef shanks and arrange at the center of individual soup bowls.
Strain the broth. Reheat to boiling point.Peel the carrot and potatoes and cut into chunks.
Core the cabbage and cut in half. Trim the ends of the pechay.
Add the carrots to the broth and simmer for 5-7 minutes.
Add the potatoes and cabbage leaves and simmer for another 8-10 minutes. Lastly,
add the pechay leaves and simmer for another 3 minutes.Scoop the vegetables out and arrange around the bulalo.
Pour in hot broth and serve at once.
Posted by carl at 8:26 PM
3 cups green peppers, chopped
1 tablespoon oil
3 tablespoons white vinegar
3 garlic cloves, chopped
2 teaspoons salt
1/2 cup onions, chopped
2 bay leaves
1/3 cup water, boiling
1 pound fish
Use any firm white fish. Cut fish into individual serving pieces and rub with salt.
Fry the fish in hot oil until browned. Remove fish from pan.
Add garlic and onions to pan, cooking until onion is translucent.
Add bay leaves, peppers, and vinegar. Cook slowly until the peppers are tender.
Add the fish and boiling water. Simmer 5 minutes and serve hot.
Posted by carl at 7:39 PM
1/4 k. pork liempo
2 pcs. pork kidney
1 pork spleen
1 pork heart
1/4 k. pork liver
2 tbsps. cooking oil
3 cloves garlic, minced
2 medium onion, minced
1/2 cup vinegar
1 cup hot water
1 1/2 cups unripe pineapple, cubed
1 cups bamboo shoots, cubed
1 piece each red & green bell pepper, cubed
salt and pepper to taste
Prepare pork organs for cooking; simmer just until tender. Mince meats and set aside.
Heat cooking oil, saute garlic and onions until limp.
Add minced meats, vinegar and broth. Bring to boil; stir in pineapple, bamboo shoots, peppers and seasonings.
Simmer just until flavors are blended and vegetables are crisp-tender, about 15 min.
Posted by carl at 10:19 AM
2 kilo chicken, cut into pieces
7 pieces potatoes, peeled and halved
2 red onion, diced
3 head garlic, minced
2 green bell pepper, sliced into strips
2 red bell pepper, sliced into strips
2 cups pork or chicken stock (broth)
2 cup tomato sauce
2 tablespoons of patis (fish sauce)
5 tablespoons of cooking oil
In a cooking pot or wok, heat oil.
Sauté garlic and onions.
Add chicken and slightly brown.
Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.
Add potatoes and continue to cook for 10 minutes or until the potatoes are cooked.
Add the green and red bell peppers, simmer for an additional minute or two.
Salt and pepper to taste
Posted by carl at 10:00 AM
1 whole chicken
3 whole garlic
5 pcs 1″ chunks of ginger
1 bay leaf
5 cups of rock salt
Peel the onions. Pierce the garlic in several places using a sharp, pointed knife. Rub the cavity of the chicken with rock salt. Stuff the cavity with the onions, garlic, ginger, peppercorns and bay leaf.
Make the bed of rock salt. Pour enough rock salt, about an inch high, into a large, deep stainless steel casserole. Place the chicken on the bed of salt, breast side down, making sure that no part of the chicken touches the metal. Cover the casserole and cook over medium-low heat for 1 hour. If using a pressure-cooker, cook for 20 minutes counting from the time the valve starts to whistle.
Do not uncover during cooking time. Meanwhile, prepare the dunking sauce. Stir the minced garlic and ginger with the olive oil. Season with salt (add more or less depending on your preference).
When cooking time is up, insert a long, large fork into the chicken cavity to lift it without breakin,Serve hot.
Posted by carl at 9:49 AM
Saturday, October 18, 2008
1/2 kilo pork (cut into small chunks)
1/4 kilo pork liver
5 pieces chorizo Bilbao
1 green and 1 red bell pepper
1 cup chickpea
1/4 cup raisins
1/2 teaspoon paprika
1 cup pork or chicken stock
2 teaspoons of patis
3 tablespoons oil
1 tablespoon atsuete oil
3 tomatoes (diced)
1 small head of garlic
1 medium size onion
In a pan or wok, heat cooking oil and atsuete oil.
Saute garlic, onion. Then add the pork, liver, chorizo de Bilabo, tomatoes, bell pepper,
paprika, patis and the stock.
Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender.
Add the chickpeas, potatoes and raisins. Boil of another 2 minutes.
Salt and pepper to taste.
Posted by carl at 3:25 AM
Friday, October 17, 2008
2 Kilo Pork (cut into chunk cubes)
12 pcs Tamarind (Sampaloc) or sampaloc mixed
1 big Onion (diced)
5 big tomatoes (quartered)
2 pcs Radish (sliced)
1 bundle Sitaw Stringbeans (cut into 2" long)
1 bundle Kangkong (cut into 2" long)
Salt and Patis to taste
5 cups water
Boil Tamarind to soften or boil the mixed sampaloc. Pound and strain all juicesand set aside.
In a casserole, bring pork to a boil, lower fire and simmer until pork is tender.
Add onions, tomatoes and Tamarind juice.
Add in all the vegetables.
Season with salt and Patis to taste.
Posted by carl at 6:08 AM
2 lbs. of pork/pork chops or red loin with fat, sliced into 1/4 inch thick
2 tablespoons of anise wine
2 tablespoon of annatto water
2 tablespoon of salt
2 tablespoon cooking oil
4 tablespoon of sugar
1/8 teaspoon of salitre
Combine all the ingredients in a shallow pan except for the pork.
Sprinkle the mixture onto the pork and make sure that it is distributed evenly.
Pile the pork inside a container with a cover and keep refrigerated for about 3 days to cure the pork.
To cook, just put a little water in a skillet and add the pork and fry it until done.
Posted by carl at 4:38 AM
1/4 cup vegetable oil
1 tablespoon garlic chopped
1/2 cup onions chopped
1/4 cup ginger fresh, chopped
2 tablespoons dilao fresh
1 kg pork cooked and cut into 1/2 inch slices
1 tablespoon hot chili peppers (siling labuyo, chopped)
1 cup bagoong alamang
6 cups coconut cream
2 cups hot green peppers fresh (elongated variety), sliced diagonally into 1/4 inch strips
1 1/2 cup sweet red bell pepper red peppers, fresh (elongated variety),
sliced diagonally into 1/4 inch strips
Saute garlic in hot oil. Add onions and cook until translucent.
Stir in fresh ginger, dilao, and the sliced cooked pork.
Stir continually for 5 minutes. Add bagoong alamang and chopped hot chilli (siling labuyo).
Stir until the pork is completely covered by the mixture.
(about 15 minutes.) Pour in 6 cups of coconut cream and add the sliced hot green and red peppers.
Continue cooking for about 20 minutes. Add salt if necessary.
chillis and peppers to be added according to spiciness desired.
Posted by carl at 4:26 AM
2 to 1 pound lean ground beef
1 medium onion, chopped
2 large clove garlic, minced
1 cans tomato paste
2 cups water
1 teaspoon salt
3 teaspoon sugar
1/2 teaspoon dried leaf oregano
1/2 teaspoon dried leaf basil
1/4 teaspoon black pepper
dash crushed red pepper, optional
Brown beef in a large skillet; pour off excess fat.
Add onion and garlic, cook over low heat until onion is tender.
Stir in tomato paste, water, and seasonings. Simmer, uncovered,
over very low heat for 1 hour. Serve with hot spaghetti or linguini.
Spaghetti sauce serves 10.
Posted by carl at 4:10 AM
2 pkg. beef tails
2 pkg. pole beans (1 1/2 lbs., cut 3 inches long)
2 lg. eggplant, sliced lengthwise (3 inches long)
3 lg. onion, sliced
3 cloves garlic, crushed
3 cup peanut butter
Boil ox tail until tender (enough water to cover).
Set aside. Saute garlic and onion in 1/4 cup oil.
Add ox tail. Pour mixture into saucepan,
adding salt to taste and water which the tails were cooked in.
Bring to boil. Blanch beans and eggplant.
Add to first mixture adding peanut butter.
Thicken with flour. Do not overcook beans and eggplant.
Posted by carl at 3:54 AM
2 lbs Ground pork meat
1 pkg Lumpia wrappers
1 lb Finely chopped onions
1 lb Finely chopped carrots
1 cup Raisins
1 tsp Salt
1 tsp Freshly ground pepper
Mix your ingredients in a bowl, take large spoonfuls and roll then in your wrappers.
Deep fry the Lumpia in vegetable oil until golden brown.
Serve with sweet and sour sauce, or your sauce of choice
Posted by carl at 3:37 AM
Wednesday, October 15, 2008
4 Kilos of pork round or shoulder butt (pigue or kasim)
4 teaspoons of phosphate
1 cup water
1/2 cup rock salt
2 teaspoons of curing salt
3 cups sugar
1/4 cup crushed garlic
1/2 cup anisado wine
1 cup pineapple juice
2 tablets ascorbic acid, crushed
red food color
Slice the pork across the grain, 1/4 inch thick pieces. Set aside in the refrigerator.
Dissolve phosphate in water.
In a non-reactive bowl, combine rock salt, curing salt and phosphate solution. Mix well.
Add sliced portk and toss to coat meat completely.
Add the remaining six ingredients and mix until well blended.
Cure at room temperature for 8 to 10 hours or in the refrigerator for 1-2 days.
Pack in a polyethylene bags. Freeze until needed.
Posted by carl at 10:32 PM
corn oil for frying
1 tbsp of flour
1 Pork's front leg - Pata
1 bottle of 7up or Sprite - Soda
2 cups of water
1 tbsp. of salt
1/2 tsp. of baking soda
2 tbsp. Patis (Fish sauce)
Clean Pata and slit skin few times without cutting the bone.
Put in a deep pan with a tight cover, and then add water, 7up and salt. Boil it.
After 15 minutes, add baking soda. Baking soda will speed up the softening of the pata's skin.
If water dries up and the meat is not done yet, add another cup of water. Meat should not be too tender.
Drain when done. Place in the refrigerator overnight to dry the skin.
Posted by carl at 10:12 PM
1 Kilo of pork, sliced thinly into 1 inch long Procedure: Soak pork and liver separately in a mixture of vinegar, salt, pepper and onions.
2 kilo of pork liver, sliced thinly
1 cup of native vinegar
1 pieces of big onions, sliced thinly
3cloves of garlic, crushed
4 tbsp. of shortening
2 cup of water
Saute' garlic in shortening until brown. Add pork mixture, pressing the pieces very well.
Cover and simmer until pork is tender.
Add liver mixture and water, boil and allow minxture to thicken.
You can also add chopped green chilli if you want it a bit hot.
1 Kilo of pork, sliced thinly into 1 inch long
Soak pork and liver separately in a mixture of vinegar, salt, pepper and onions.
Posted by carl at 9:04 PM
a little pepper
a little salt
1lb/500g ground beef
2 half onion grated chopped
5 pinches ground coriander
5 pinches paprika powder
2 hand fresh bread crumbs
2 egg lightly beaten
2 quarter beef stock block dissolved in a quarter cup water
Mix all the patty ingredients thoroughly, leaving the salt for after the patties are cooked if you prefer
Make sure the mixture is cool. Divide mixture into 4 equal balls and mold into patties
Cook on medium heat under the grill, on the barbecue or in a pan (how to regulate cooking temperature) untill the patty is cooked to your preferred degree of doneness or the internal temp reaches 160F/70C .
Split the rolls and toast the cut surfaces lightly (under grill, on barbecue or in a pan) just before the patties are done. Spread mayonnaise on the bottom halves, add a thin slice of onion, some lettuce, a slice of tomato and a little sliced gherkin. Top it off with a little mayo and ketchup, the patty and the top half of the roll.
Posted by carl at 10:09 AM
500 g. of ground lean pork
2 tbsps. of finely minced garlic
2 onion, finely chopped
3 tbsps. of tomato paste
1 tbsps. of rice vinegar
2 tbsps. of soy paste
5 tbsps. of dark brown sugar
2 tbsp. of fine unsweetened bread crumbs
2 egg, beaten
2 c. of cooking oil
20 pcs. of kitchen wax paper, 6″ x 6″ in size
2 tsp, of salt
2 tsp of pepper
Mix together all the ingredients except the cooking oil and the wax paper. Divide into 12 to 15 portions, depending on the size you prefer. Form each portion into a log about 1″ to 1-1/3″ thick. Place on a piece of wax paper and roll firmly and as tightly as you can. Repeat for the remaining portions. Stack on a covered container and chill in the fridge for at least 2 hours.
Heat the cooking oil in a wide skillet or wok until it starts to smoke. Fry the longganisa in hot oil until browned. Drain on paper towels. Serve with fried eggs and garlic fried rice.
Posted by carl at 9:51 AM
20 bamboo skewers
1 kg pork
1 cup soy sauce
1 head garlic, minced
1 onion, finely chopped
1 cup of calamansi juice
1 teaspoon ground black pepper
3 tablespoons of brown
1 cup of banana
1 cup of 7up
Cut pork meat into thin and long slices - 1/4 inches thick and less than 2 inches wide
In a mixing bowl, marinate the cut pork with the soy sauce, minced garlic, chopped onions, calamansi juice, ground pepper, sugar, banana catsup and the soda or beer (this tenderizes and adds flavour to the pork barbeque)
Mix well and keep in the refrigerator for at least 30 minutes (turning occasionally).
Prepare the bamboo skewers by removing splinters and soaking in water to reduce burning during barbeque.
String the pork on the skewers.
Over live charcoals, barbeque the pork on skewers until each barbeque is cooked - turning every few minutes on each side and basting the leftover marinate on the barbeque.
Posted by carl at 8:51 AM
1 liter milk
200 gms sugar
50 gms gelatin
150 ml whipped cream
20 gms ube powder
5o gms corn kernels
200 ml coconut milk
Boil coconut milk and sugar until sugar melts, about 5 minutes.
Fold in whipped cream. Pour into mold.
Boil half of milk 2 minutes, add corn and gelatin.
When gelatin has melted, pour into mold on top of coconut milk mixture.
Boil half of milk and ube powder 2 minutes then add gelatin.
Whisk until gelatin has melted. Pour in mold on top of corn.
Steam until done. Top with grated coconut and serve.
Posted by carl at 8:10 AM
Sunday, October 12, 2008
1 pack sotanghon noodles, cut into shorter portions
1 small onion, sliced
2 cloves garlic, finely chopped
1 cup shrimps, peeled
1 kilo chicken, cooked and shredded1 kilo liempo, cooked and cut into small pieces1 cup shrimp juice
2 cups chicken broth patis
pepper to taste chopped green onion for garnishing oil for sautèing
3 tbsp soy sauce
1/2 tsp sugar
1 tbsp kalamansi juice
1 clove garlic
Wash and cut kangkong leaves.
Saute garlic, When the garlic turns reddish, add kangkong.
When it is almost cooked, add the calamansi juice. Let it boil.
Add soy sauce and salt to taste.
Instead of kangkong, you can also use okra.
Saturday, October 11, 2008
2 pound ground beef
1 medium onion, diced
2 slices of sandwich bread, torn up into crumbs
2-3 slices of bacon, cut in half to make them shorter
Mix together the ground beef, onion, egg and bread crumbs in a large bowl together with a
with a couple of squirts from the catsup bottle. I usually use my hands to mix this with because
the mixture is thick and is hard to stir with a spoon or spatula. Form the mixture into a loaf and
place in a shallow ungreased baking dish.
For a traditional topping, add a couple of more squirts of catsup onto the top of the loaf
and spread it around with the back of a spoon. Then lay the half strips of bacon to cover the
catsup and the loaf.
Put the loaf in a 350 degree oven for a little over an hour until done! Take it out of the
baking dish right away so that it does not soak up the grease released by the baking. Let the
loaf rest on a serving plate for five minutes or so – that will allow it to set for easier slicing.
For my Aunt shela’ Italian meatloaf variant you will need these additional
4-5 slices deli cold cut ham
6-8 thin slices mozzarella cheese
For the Italian variant from Aunt shela: Add several pinches of oregano and garlic powder
to the mix. Then lay out the mix on a hard surface and press and spread it out in a rectangle of
about 16x11 inches. Then place several slices of mozzarella cheese and deli cold cut ham in the
middle of the rectangle and roll it all up like a sandwich wrap. Be careful to use some extra
ground beef to patch the outside parts where the cheese may show through or else when it
bakes the cheese will all ooze out. Bake normally. Add a couple of slices of mozzarella cheese
This becomes a great combo of melted meats and cheese.