Lentil Loaf!!!! (AKA Cheddar Cheese and Lentil Loaf)

 

It was an absolute GIFT to find this in Hi-Ho's Fannie Farmer, which my sister Mush currently owns. THIS recipe was a gift from heaven when I was a child insisting on being a vegetarian, with a woman who really didn't want to cook for a picky eater. Mom would make this loaf once a week so that I had a healthy dose of protein at every family (nightly) dinner.  

 

Ingredients

 

1/2 pound cheddar cheese, shredded

2 cups drained lentils, cooked or canned

1/2 a small onion

garlic (in Hi-Ho's writing)

1/2 teaspoon salt 

1/4 teaspoon freshly ground black pepper

1/4 teaspoon thyme

1 cup soft bread crumbs, packed

1 egg slightly beaten 

1 Tablespoon butter, softened 

 

Process

 

1.  Preheat the oven to 350 degrees. 

 

2. Mix (it says grind) the chieese, lentils, and onion together. Add the salt pepper and thyme. Add the bread crumbs, egg, and butter. Mix thuroughly.

 

3. Bake in a greased loaf pan for 45 minutes. Serve with a tomato sauce (or chili sauce mixed with A-1 like my meatloaf) on top.  

 

Veal Loaf

 

Ingredients

1 pound veal, ground

1 pound beef (round), ground

1 cup bread crumbs from center of loaf

3 eggs

salt and pepper

celery salt

1 pound salt pork, sliced

onion - in pan

1 cup water - in pan

Directions

1. Mix the veal and the beef together

2. In another bowl, mix the eggs and bread crumbs and then add to the meat. Mix and mould into loaf with hands.

3. Put salt pork over and under the meat loaf. 

4. Add cut onion and water to baking pan. Place meat loaf on top.

5. Bake as a roast, basting often.

Veal Loaf

This is another Baba recipe, which Mima attested was, "Very Good!". Like many of these recipes, they are so old the process is archaic, but I like that aspect of this one so I am keeping it. It lets us know the way things used to be. For anyone who knows me well enough, I am not a proponenet of veal consumption, however I am a woman on a mission so this recipe is not to be omitted.

Ingredients
1 lb. veal
1 lb. salt pork
1 lb. beef (round)
1 cup bread crumbs from center of loaf
3 eggs
1 cup water in pan
salt & pepper
celery salt
1 onion, chopped

Process

1. Preheat oven 350 degrees.
2. Have beef and veal ground together.
   
3. Mold with hands, putting pork top and bottom.
4. Season with S & P, and celery salt.
   
5. Place chopped onion in pan with water.
6. Bake as a roast and baste while in oven.
   

Blueberry Loaf (cold) (no bake)

Ingredients:
1 1/2 quarts fresh or frozen blueberries
1 cup sugar
3/4 cup cold water
2 teaspoons gelatin soaked in 1/4 cup water
2 teaspoons lemon juice
14 1/2 slices bread
melted butter
glass or tin loaf pan or mold
Rum (and I chuckle because again the Rum is written in in Mom's handwriting but not put into the process notes. So chefs, you are allowed to put it in where you see fit!)

Process:

• Place berries, sugar, and water in saucepan.
  
• Cover and cook until berries start to soften and there is plenty of juice (about 15 minutes)
• Add enough hot juice in gelatin to fill cup and stir until it is dissolved.
  
• Add lemon juice and mix with berries.
  
• Trim off crusts of bread and brush both sides generously with melted butter.
  
• Line bottom and sides of dish with slices.
  
• Trim off any ends and use to fill chinks. (what a funny term for a cook to use)
• Turn a third of berry mixture over bread and this lay more bread.
  
• Repeat until you have 3 layers of berries and bread, ending with bread.
  
• Place in the icebox for 5 to 6 hours. (yes she wrote ice box because that is what they had)
• Serve with slightly beaten cream, sweet and flavored.