Ed's Diner Food

ED’S MEAT LOAF

• 1 ½ lbs ground beef chuck
• 1 cup soda crackers crumbs, about 18 crackers
• 1 8 oz can tomato sauce
• ¾ cup finely chopped onion
• ½ cup finely chopped green bell pepper (I omit this)
• 2 large eggs, beaten
• 1 bay leaf, finely chopped
• 1 ½ teaspoons salt
• 1/8 teaspoon dried thyme leaves
• 1/8 teaspoon dried marjoram leaves
• 1/8 teaspoon freshly ground black pepper
• ½ cup catsup

Heat oven to 350 degrees. Grease large rectangular baking dish. In large bowl combine all ingredients except catsup; mix well. Shape mixture into oval loaf 8 inches long; place in center of baking dish. Brush with catsup. Bake 1 hour. Makes 8 servings.

 

NEAT-O TUNA NOODLE CASSEROLE

• 1 8-ounce package 1/2 inch wide egg noodles
• 3 tablespoons butter or margarine
• 1 cup chopped fresh mushrooms, about 4 ounces
• 2 tablespoons finely chopped celery
• 2 tablespoons finely chopped onion
• 3 tablespoons all purpose flour
• 2 cups chicken broth
• 1 1/4 cups milk
• 2 6 1/2 or 7 ounce cans tuna, drained and flaked
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper 
• 1/2 cup crushed potato chips
• 1/2 cup grated Cheddar cheese 
• 1/4 cup fine, dry bread crumbs
• Parsley sprigs, optional

Prepare noodles in large saucepan according to package directions. Drain; return to saucepan; keep warm. Heat oven to 375 degrees. Grease 2 quart casserole. In 2 quart saucepan over medium heat, melt butter; add mushrooms, celery and onion; cook about 10 minutes, stirring occasionally until tender. Stir in flour until thoroughly blended. Gradually add chicken broth and milk; bring to boil, stirring constantly. Reduce heat to low; cook about 5 minutes, stirring frequently until mixture is slightly thickened. Pour into saucepan with noodles; stir in tuna, salt and pepper. Spoon tuna mixture into prepared casserole. In small bowl combine potato chips, cheese and bread crumbs; sprinkle over casserole. Bake 25 minutes until hot and bubbly and top is golden. Garnish with parsley sprigs, if desired. Makes 6 servings. 

 

GERMAN CHOCOLATE PIE

• 1 4 oz bar sweet cooking chocolate
• ¼ cup butter or margarine, softened
• 1 13 oz can evaporated milk
• 1 3 ½ oz can flaked coconut
• ½ cup granulated sugar
• 3 large eggs, lightly beaten
• 1 9 inch unbaked deep piecrust
• Vanilla ice cream, optional

Heat oven to 400 degrees. In medium size saucepan over very low heat, melt chocolate and butter. Add evaporated milk, coconut, sugar and eggs; stir until well blended. Pour mixture into prepared piecrust. Bake 30 minutes until knife inserted in center of filling comes out clean. Serve pie warm or at room temperature; top with vanilla ice cream, if desired. Makes 8 servings.

 

MARVELOUS FRUIT MIX-UP

• 1 3-ounce package lemon flavored gelatin
• 2 cups ice cubes
• 1 8-ounce container sour cream
• 1 20-ounce can crushed pineapple, drained
• 1 11-ounce can mandarin oranges, drained
• 1/4 cup chopped walnuts
• 1 cup miniature marshmallows
  

In large bowl stir 3/4 cup boiling water into gelatin to dissolve completely. Add ice cubes; stir constantly 3 to 5 minutes until mixture thickens slightly; using slotted spoon, remove any unmelted ice. Stir sour cream into gelatin until blended. Set aside 1/2 cup pineapple, 1/4 cup mandarin oranges and 1 tablespoon walnuts for garnish; stir remaining fruit and walnuts into gelatin mixture along with all marshmallows. Pour into 8-inch square baking dish; top with reserved fruit and walnuts. Refrigerate at least 4 hours or overnight until firm. Makes 8 servings.

 

Comments

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Those pies look really appetizing, I try to do it but It never look as this one I don't know what am I doing bad?