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  From:           Sheri K. Thomasson ,InterNet
  Subject:        Cajun Meat Loaf
  To:             rec.food.recipes

                             Cajun Meat Loaf

-------SEASONING MIX--------
2      Each          Whole bay leaves
1      Teaspoon      Salt
1      Teaspoon      Ground cayenne pepper
1      Teaspoon      Black Pepper
1/2  Teaspoon      White pepper
1/2  Teaspoon      Ground cumin
1/2  Teaspoon      Ground nutmeg

------MAIN INGREDIENTS------
4      Tablespoons   Unsalted butter
3/4  Cup           Finely chopped onions
1/2  Cup           Green bell peppers, chopped
1/4  Cup           Green onions, finely chopped
2      Teaspoons     Minced garlic
1      Tablespoon    Tabasco sauce
1      Tablespoon    Worcestershire sauce
1/2  Cup           Evaporated milk
1/2  Cup           Catsup
1 1/2  Pounds        Ground beef
1/2  Pound         Ground pork
2      Each          Eggs, lightly beaten
1      Cup           Very fine bread crumbs

Combine the seasoning mix ingredients in a small bowl and set aside.
Melt the butter in a 1-quart saucepan over medium heat. Add the onions,
celery, bell peppers, green onions, garlic, tabasco, Worcestershire and
seasoning mix. Saute until mixture starts sticking excessively, about 6
minutes, stirring occasionally and scraping the pan bottom well. Stir in
the milk and catsup. Continue cooking for about 2 minutes, stirring
occasionally. Remove from heat and allow mixture to cool to room
temperature.  Place the ground beef and pork in an ungreased 13x9-inch
baking pan. Add the eggs, the cooked vegetable mixture and the bread
crumbs, remove the bay leaves. Mix by hand until thoroughly combined. In
the center of the pan, shape the mixture into a loaf that is about 1-1/2
inches high, 6 inches wide and 12 inches long. Bake uncovered at 350F for
25 minutes, then raise heat to 400F and continue cooking until done, about
35 minutes longer.
Serve immediately as is or with Very Hot Cajun Sauce for Beef.  This is
best using both ground pork and ground beef, as the pork gives more flavor
diversity. However, you can make it with ground beef only. From Paul
Prudhomme's "Louisiana Kitchen"






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