Taste of Home - October/November 2006 - Doridro

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Keep Your Eye on theMeatballMeatball and meat loaf tipsfrom readers like you.GrandPrize• Avoid overmixing or compactingthe meatball mixture. Otherwise,the meat will becometough.—Joan ChasseBerlin, Connecticut• When rolling meatballs, makesure that the surface is smooth,orthey will crack and split whenbrowning. —Tina BaranoskiAtlas, Pennsylvania• Before preparing your meatloaf, line the baking pan withparchment paper for easiercleanup. —Jennifer RobisonMt. Pleasant, Michigan• I crumble leftover meat loaf andcombine with other ingredients tomake enchiladas, tacos, soups orcasseroles. —Barbara BosterChapel Hill, North Carolina• For even and attractive slices,cutmeat loaf with an electric knife.—Lynn Hancock, Dubuque, Iowa• I substitute leftover turkeystuffing for the bread crumbswhen making my meat loaf, andit’s always a big hit.—Aaron Wagoner, Athol, Idaho• Use a cookie scoop to shapeuniform meatballs.—Ruth Weaver, Millersburg, Ohio• Always cool meatballs completelybefore freezing so theydon’t stick together.—Lynne BlanchardMcMillan, Michigan• Next time you make meat loaf,double the recipe and freeze onefor future use. —Claire LevesqueHarpswell, Maine• I have found that the best wayto mix meat loaf is by hand,usingrubber or plastic gloves.—Lillian Julow, Gainesville, FloridaSouthwest Flavor GivesHer Meat Loaf the Edge“When people ask me where I learnedto cook, I tell them I started out with just followingrecipes.Then, I began adjusting therecipes according to my tastes and movedon to creating my own,” explains SusanGaroutte of Georgetown,Texas.“A couple of years ago, I finally perfectedmy recipe for Taco Meat Loaves. It’s so popularwith my family that I make it once everyweek or two,”she says.It was popular with our judges, too.Theyawarded Susan’s Southwestern take on meatloaf with the $500.00 Grand Prize in our recent“Meat Loaf and Meatballs”recipe contest.“Because we live in the Southwest,there’s alot of Mexican flavor in my cooking. I make awonderful taco casserole that became the basisfor this meat loaf,”relates Susan,one of Tasteof Home’s 1,000 volunteer field editors.“The recipe is so nice because it makes twoloaves, leaving tasty leftovers.And it’s just asgood heated up, if not better. When my husbandcomes home the next day, that’s the firstthing he looks for in the refrigerator.”Susan and her husband, Pat, have two children—Taylor,a junior in high school, andAmanda, a college freshman. Pat, who’s a partnerin a lumber brokerage firm,is starting a landdevelopment company.“I don’t work outside the home, but as thechildren get older, I’ll probably become moreactive in the businesses,”Susan notes.Born and raised in Oregon, Susan was influencedby her mother’s stick-to-your-ribs cooking.And Susan’s French mother-in-law inspiredher to prepare more complicated meals that includeeverything from escargot to chocolatemousse.Best of Both Worlds“I’d say I’ve combined the best of both cookingtechniques,”she says.“Whether it’s sausagesandwiches or a seven-course French dinner, Ilove to cook and am always trying new things.”Trying new things has paid off for Susan,andshe hopes readers will enjoy her prize-winningmeat loaf.But she also hopes they aren’t afraidto experiment with it a bit.“If you like green chilies or roasted bellpeppers, add them. Love mushrooms? Throwsome in. Don’t like olives? Leave them out,”she suggests. “I believe you should cook withthe foods you like.”A Choice of Prizes! Like Susan, each issue’sGrand Prize winner can select from two terrificprizes: $500.00 in cash or a KitchenAid 11-Cup Ultra Power food processor and KitchenAidEpicurean stand mixer together valuedat $650.00!See page 43 to learn how you can enter Taste ofHome’s next national recipe contest…thentake your choice of prizes if you win!26 Taste of Home • October/November 2006
Taco Meat Loaves❧ PREP: 25 min.❧ BAKE: 1 hour + standingWe live in Texas and love theSouthwest style of cooking.Thisrecipe spices up plain ol’ meatloaf so it tastes like a filling fortacos. —Susan GaroutteGeorgetown, TexasMeatballs inPlum Sauce❧ PREP: 1 hour❧ BAKE: 30 min.A tasty sauce made of plum jamand chili sauce coats these moistmeatballs beautifully. Make surethese delightful appetizers are onyour holiday menus.—Mary PoninskiWhittington, IllinoisGrandPrizeMeat Loaf & Meatballs ContestRunner-UpMeat Loaf & Meatballs ContestMeat Loaf Gyros❧ PREP: 30 min.❧ BAKE: 1 hour + chillingI always wanted to learn to makeGreek gyros at home,but I was intimidated.ThenI tried this recipe,and they were great. I slice leftovermeat in individual portionsand freeze for any time I crave agyro. —Sharon RawlingsTampa, FloridaDad’s SwedishMeatballs❧ PREP: 30 min.❧ COOK: 35 min.My father used to make these tendermeatballs every year forChristmas when I was a kid.NowI carry on the tradition,and everyonestill loves them.—Michelle LizotteCumberland, Rhode Island2ndPlaceMeat Loaf & Meatballs ContestRunner-UpMeat Loaf & Meatballs Contestwww.tasteofhome.com 27
Page 1 and 2: OCTOBER/NOVEMBER 2006$3.99 U.S./$4.
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Taste of Home - October/November 2006 - Doridro

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