Individual Beef Loaves

This is part 2 of my vintage recipe series. This one is from Better Homes and Garden circa February, 1939. Fantastic recipe for entertaining!

Individual Beef Loaves

  • Servings: 4 to 6
  • Time: 45 minutes
  • Difficulty: easy
  • Print

IMG_0340

 

Ingredients

For the Beef Loaves:

  • 2/3 cup dry bead crumbs
  • 1 cup milk
  • 1 1/2 pounds ground beef
  • 2 slightly beaten eggs
  • 1/4 cup grated onion
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 teaspoon sage

For the Piquant Sauce:

  • 3 tablespoons brown sugar
  • 4 tablespoons ketchup
  • 1/4 teaspoon nutmeg
  • 1 teaspoon dry mustard

 

Directions

  1. Soak the bread crumbs in the milk. Add all the beef ingredients in a large bowl and mix well. Form in to a loaf and place in a greased muffin pan. Should make 10.
  2. Mix all the ingredients for the sauce. Spoon the sauce over each loaf.
  3. Bake at 350F for 45 minutes.  

 

Advertisements

Lamb Rolls

A vintage recipe from Better Homes & Garden circa April 1939. We found 2 binders and magazine clippings of recipes in an old house  that we are flipping. For me someone who likes to cook and collect recipes it was like finding a little treasure.

Lamb Rolls

  • Servings: 4 to 6
  • Time: 40 minutes
  • Difficulty: easy
  • Print

IMG_0336 2

Ingredients

  • 2 pounds ground lamb
  • 2 teaspoons salt
  • 1/8 teaspoon pepper
  • 2 sightly beaten eggs
  • 1/2 cup minced celery
  • 1 cup chili sauce
  • 1 1/2 cups of dry bread crumbs

 

Directions

  1. Preheat oven at 350F.
  2. Combine all the ingredients and form into rolls. Should make 12.
  3. Bake uncovered on a rack in a shallow baking dish, for 40 minutes ( I used the broiler pan) 

 

 

Weekend in Martha’s Vineyard

Weekend in Martha's Vineyard

 

Off the shoulder dress
vineyardvines.com

Long dress
vineyardvines.com

Vineyard Vines sweater
saksfifthavenue.com

Vineyard Vines clothing
saksfifthavenue.com

Straw hat
vineyardvines.com

Save

Roasted Tomatoes with Shrimp, Red Pepper, and Feta

This is a very easy dish to make and it was so good that I served the leftovers with grilled salmon that same week. I served it over couscous but it can easily be served over pasta. The recipe adapted from Fresh Fish by Jennifer Trainer Thompson.

Roasted Tomatoes with Shrimp, Red Pepper, and Feta

  • Servings: 6
  • Time: 25 minutes
  • Difficulty: easy
  • Print

IMG_0334

Ingredients

  • 6 medium tomatoes, cut into 8ths
  • 3 tablespoon olive oil
  • 4 garlic cloves, minced
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1 pound medium shrimp, peeled and deveined
  • 1 cup feta cheese, crumbled
  • 1/2 cup jarred roasted red pepper, sliced
  • 2 tablespoons white wine
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon fresh lemon

 

Directions

  1. Preheat the oven to 450F and place the rack in the top third of the oven.
  2. Place the tomatoes in a large baking dish and toss them with the olive oil and garlic. Sprinkle with salt and pepper and roast them for 15 minutes.
  3. Remove the tomatoes from the oven and stir in the shrimp, feta, and red peppers, white wine, basil, and parsley and bake for another 8 to 10 minutes or till the shrimp is pink in color. Sprinkle with the lemon juice and serve.

 

Shrimp-Crusted Pork Loin with Chipotle Vinaigrette

This would be a great dish to serve to guests, it makes a nice presentation. The recipe is adapted from the Fresh Fish cookbook by Jennifer Trainer Thompson.

Shrimp-Crusted Pork Loin with Chipotle Vinaigrette

  • Servings: 4
  • Time: 15 to 20 minutes
  • Difficulty: easy
  • Print

IMG_0323

 

Ingredients

For the Pork:

  • 4 (6-ounce) pork loin slices, 1/2 inch thick
  • salt and freshly ground pepper
  • 1 tablespoon of vegetable oil
  • 2 tablespoons of butter
  • 1 tablespoon of chopped garlic
  • 1 tablespoon of fresh cilantro leaves, or parsley chopped
  • 1/4 teaspoon red pepper flakes
  • 1 pound of shrimp (21-25 count), peeled, deveined and patted dry, chopped
  • 1/2 cup of panko breadcrumbs

 

For the Vinaigrette: 

  • 1/2 cup white wine vinegar
  • 2 egg yolks
  • 1 tablespoon of chipotle  peppers in adobo sauce
  • 1 tablespoon of shallot, chopped
  • 1 cup of lightly packed cilantro or parsley leaves, and 1 tablespoon for garnish
  • 1 cup olive oil

 

Directions

  1. Preheat oven to 350F.  Pat dry the pork slices and season with salt and pepper. (flour lightly if desired) Preheat a heavy skillet, coat the pan with oil and sear the pork on each side for 4 to 4 minutes. Transfer to a baking sheet.
  2. In the same pan over reduced heat, add the butter, garlic, 1 tablespoon of cilantro, and the pepper flakes. Saute until the garlic is translucent. Add the shrimp and cook until the shrimp turns pink but not fully cooked. Add the breadcrumbs and stir. Remove the pan from the heat and divide the shrimp mixture among the pork slices by placing a spoonful on top of each. Bake for 10 to 15 minutes or until the pork reads 165F.
  3. To make the vinaigrette: Put the vinegar, egg yolks, chipotle peppers, shallot, and cilantro in a food processor or blender and pulse several times to combine. Drizzle the oil and pulse a few more times.
  4. Drizzle the pork with the vinaigrette and sprinkle with cilantro leaves.

 

The Awesome Blogger Award

A couple of weeks ago I was nominated for the awesome blogger award. I am very honored.

Thank you Megala’s Kitchen for nominating me for The Awesome Blogger Award! Check out her awesome blog Megala’s Kitchen.

The Rules:

  1. Thank the person that nominated you.
  2. Include the reason behind the award.
  3. Include the banner on your post.
  4. Tag it under #awesomebloggeraward in your reader.
  5. Answer the questions your nominator gave you.
  6. Nominate at least 5 awesome bloggers.
  7. Give your nominees 10 new questions to answer.
  8. Let your nominees know they have been nominated!

 

My answers to Megala”s questions:

  1. The most memorable comment on my posts. It was one that made me laugh, the commentator stated the recipe had too much wine, it made me wonder if he was drinking it instead of cooking with it.
  2. What is your advise to new bloggers.  It takes patience and work for the blog to take off.
  3. Who is your role model?  That’s a tough one, looking back I have been inspired by many different people at different times.
  4. Person behind your success? That would be my husband. I wouldn’t be able to do this without his support.
  5. Name the celebrity you would like to dine with. Celebrity chef  Ina Garten.
  6. My favorite pastime?  Read a good book.
  7. Your favorite quote? Any thing from Coco Chanel, my favorite “I don’t do fashion, I am fashion.”
  8. Most memorable gift I received. An embroidered handkerchief that I got as a child, pinned it inside my wedding dress for something old.
  9. According to you happiness is…….   Traveling with my husband.
  10. If you get a chance to change one thing in your life, what would it be?  I try not to dwell on regrets, so I would not change a thing. I believe I am where I am supposed to be.

 

Nominees:

  1. Lizzie Rose
  2. Join Us, Pull up a Chair
  3. Ann-Marie Carey Make-up
  4. Rose Sunshine
  5. Midnight Munchies & More

 

My Questions to nominees:

  1. Why did you start a blog?
  2. What are your goals for your blog?
  3. What is your favorite city?
  4. What skill would you like to learn?
  5. Who is your favorite author?
  6. What makes you happy?
  7. Describe yourself in 5 words or less.
  8. What are you thankful for?
  9. Your favorite three songs are….
  10. What is your ideal weekend?

Looking forward to reading your answers.