At 3:00 I was still trying to decide what I could make for supper
that could cook while I put a second coat of paint on the 'purple room'!
When in menu limbo thaw ground beef.
so I did; 2 lbs.
While it thawed in the microwave I scrubbed a few potatoes
then tried to decide what next.
I chose meat-loaf, with baked potato-wedges and butternut squash
because this could bake at alike temps.
I put the meatloaf in for 45 min@325F before adding the pan of squash-potato.
I left it at 325F for an hour then reduced the heat around 6;00
because on Thursdays no one is home before 6:30.
Second coat of paint was done by 6:00
allowing time to make a spinach salad to complete the menu.
Meatloaf
2 lbs ground beef thawed.
I small onion chopped
3 or 4 bread-crusts, crumbled
1 teaspoon each of salt and black pepper
2 eggs
squirt each of ketchup and mustard (according to taste)
2/3 cup milk
Mix and press in pan
Baking instructions above
(if using a deep loaf pan bake covered for 11/2 hrs at 350 then uncover for the last 15 minutes.)
I topped this meatloaf with a BBQ sauce when I uncovered it
1/3 cup ketchup
1tbsp. br. sugar
1 tsp. chili powder
I tsp (heaping) honey mustard
Cut clean, dry potatoes into wedges.
Peel and slice squash into 1/2" rings
place in buttered casserole dish
sprinkle salt and pepper to taste
as well as paprika and
parsley flakes or fresh chopped parsley
another drizzle of butter and enough water just to cover bottom of pan
Cover with foil and bake 1 hour at 325/350F
Remove foil for the last 15 min.
Spinach Salad
base of baby spinach
topped with thinly sliced red and green cabbage
celery, chopped
toasted sunflower seeds and sliced almonds
dried cranberries
Leave dressing on side
I used a soy-sauce dressing
the recipe for a full batch is;
Mississippi Salad dressing
put in blender 3/4 cup sugar
1/2 cup vinegar
3 tbsp. soy sause
1 tbsp black pepper
blend then slowly add 3/4 cup oil
(I use 1/4 cup olive oil and 1/2 cup canola or veg. oil)