As Americans unite and pull together during this time of crisis, we find
ourselves going back to basics in lots of areas, including food! With so many
families housebound, both parents and children, “comfort food” can play a
part in helping relieve the stress and increase relaxation. Meatloaf and
mashed potatoes are a great way to go—hearty, simple and sure to be a hit.
In a large bowl, combine beef, panko or bread crumbs, onion, milk, egg, ketchup,
Worcestershire sauce, herbs, salt and pepper.
With a good sized spoon, mix gently until well combined, without over-handling it,
which toughens the meat.
Place the meat mixture in loaf pan.
Combine ketchup, wine vinegar, brown sugar and spread over the top of meatloaf.
Bake uncovered for about 55 minutes or until internal temp reaches 160 degrees.
For those who like the ketchup topping to be a little browned and crispy, put under
the broiler, turning it around every few seconds, for about 3-5 minutes
Serve with a scoop of your favorite mashed potatoes!
We are still picking kale and digging up parsnips in our garden, and both are tasting so so good. From the garden straight to the stove….how much fresher could you ask for your vegetables to be, and what could taste better with these wonderful vegetables than a nice plump whole roasted chicken smothered with herbs and filled with your favorite stuffing? It seems we can never have this too often at the convent.
Most people seem to be sold on roasted vegetables these days and they are great. But to me the magic key to making them better than ever, is to roast them together with the meat or poultry with which they are being served.
Season a whole chicken with onion salt and pepper and herbs.
Place in roasting pan large enough to hold vegetables as well. Surround the bird with equal amounts of parsnips, carrots, potatoes and onions.
Roast uncovered at moderate temp 300 degrees Fahrenheit for 30 minutes or until juices begin to appear - stirring from time to time.
Add chicken broth, water, or a splash of wine as needed making sure that every bit of flavor, fat and juice is being absorbed by scraping and stirring.
Remove bird to a smaller pan to finish cooking, once the vegetables have reached the softness you desire.
Memorial Day is supposed to be the kick off for summer, but it was a little questionable with the cold temperatures and constant rain. The vegetables in the garden seemed happy enough — potatoes, beans, leeks all were thriving with the extra moisture they were getting. I was a little concerned that steaks on the grill weren’t going to do all that well in the pouring rain. Monday dawned clear and warmer, and we were able to have our picnic as planned. It was delightful and almost sparkling in the sunshine. I made my favorite potato salad. My sister has always made it this way, and I recently realized that this is also the way my mother always made it. The secret is in the salad dressing going on the potatoes while they are still warm and making it a day ahead so the flavors have a chance to develop.
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My Mom’s Potato Salad
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Ingredients
My Mom’s Potato Salad
2 1/4potato(es)Yukon Gold, peeled and cut into chunks (you can also use red potatoes for this, unpeeled)
Last night the Sisters had one of their most favorite comfort food meals. Old fashioned plain roast chicken with stuffing, mashed potatoes and gravy. That left us with ten chicken livers that I intended to sauté and add to today’s lunch for those who particularly enjoy them. But I wasn’t able to get to them in time. As I stood in the kitchen wondering what to do, our lace-making Sister came in to pack up a snack for seven or eight fellow lace-makers having their monthly Lace Makers Day tomorrow. As she prepared her fruit, cheese and crackers I had a sudden thought: “How would the ladies like a little liver pate for something different?” “Great idea” was her response and within twelve minutes she had whipped up her favorite pate recipe. One of the easiest (as well as tastiest) I have ever come across. Here it is in case you’d like to give it a try.
