Email: The Editor

In these recipies, I've tried to incorporate what seems to be a new thing in the produce department…the grape tomatoes. They've suddenly become very popular here! Anothre thing I tried to do was make sure that whatever meat was used could very well be leftover, and it would not matter a bit. I myself can't bear to throw good food away, and if it's in the fridge more than a couple of days after I cook it, it gets carefully wrapped and popped into the freezer for one of such recipies so that I don't have to run out and buy more food, when there's a perfectly good supply set aside for such purposes. I wouldn't hold onto such leftovers longer than a month, however.

A different kinda meatloaf

2 ½ pounds ground beef
1 small onion
2 eggs
2/3 cup dry white wine
1 ½ cup uncooked plain oatmeal
1 large zucchini, grated, or very finely chopped
1 large carrot, cut the same as the zucchini

combine all these, and place into two lightly greased or sprayed large loaf pans

pour over this a glaze made from the following….

2 tbsp ketchup
1 tbsp balsamic vinegar
½ cup orange or peach marmalade (NOT jelly!)
2 tbsp honey
½ tsp finely chopped garlic, or garlic powder
½ tsp powdered ginger

….blend well all the glaze ingredients and pour on top of the meatloaves, making sure that it is not filled past ½ inch of the top of the pan- it'll bubble, and you don't want it to drip out and cause your oven to smoke!

Bake at 350 for 1 hr 10 minutes, or until the center reaches 160 degrees……one of the best things you can invest in for your kitchen is a meat thermometer!

Tina Quackenboss Silverio