Whole class did meatloaf recipe homework

Hey there, time traveller!
This article was published 17/10/2007 (6872 days ago), so information in it may no longer be current.

MARLENE Oldham had written earlier looking for the cheese meat loaf recipe that was in the basic cookbook she received in school in the early 1960s.

It turns out this cookbook was first published in 1959, and has been handed out in schools ever since, having been reprinted 23 times. It was originally called Recipes for Young Homemakers, then later Recipes for Young Adults. Several of you wrote that you have the original 1959 edition (thank you for sending the photocopies and scans of the cover and recipe), and many of us have saved whatever edition we received in school. (I still have my copy, too, with “Darlene Smendziuk, Grade 7, Winnipegosis” proudly written in the front cover.) Many readers wrote that there is still a recipe or two they regularly use from the book, some noted that they use theirs all the time, and some mentioned that they like to keep it around at home or at the lake because it covers the basics. Others wrote that they dug it out just to look for the requested recipe, and had a laugh reading the notes they had written in it from their “good old home-ec days.”

I think this may set a record for Recipe Swap, as more than 160 of you took the time to reply. I don’t have space to include everyone’s name, but I do thank each of you.

The cheese meat loaf recipe is reprinted below, with both the original imperial and the current metric measurements.

Also featured today is a recipe for bannock using mashed potatoes, as requested by Leona Painchaud of St. Eustache. For this request I received one reply. Thanks to Rose-Marie Ariko of Flin Flon, who sent in the recipe reprinted below.

This week’s requests are from readers looking for lost recipes. Lorrie Moffat of Saskatoon is looking for a recipe that her mother-in-law, who lived in Winnipeg, had for Friendship Muffin Mix. She recalls that it had to be mixed every day, adding milk and/or sugar, for 5 or 7 days. When done, it would be split into 5 portions. Raisins, mixed fruit or pineapple were mixed in, and made very moist and tasty muffins.

Sarah Ives hopes someone else may have saved a recipe she has lost from a “Got Milk” calendar from a few years ago for a chicken/turkey pot pie with herbed (dill) biscuit-like topping. She writes that she always buys an extra-big bird so she will have lots of leftovers.

If you can help with a recipe request, have your own request, or a favourite recipe you’d like to share, send an e-mail to recipeswap@freepress.mb.ca, fax 697-7412, or write to Recipe Swap, c/o Darlene Henderson, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB, R2X 3B6. Please include your first and last name, address and telephone number. (Please note that your recipe may not appear right away, due to space limitations.)

Cheese meat loaf

400g (3/4 lb) ground beef

75 ml (1/3 cup) cheddar cheese (cut into 1.5 cm or 1/4 inch cubes)

30 ml (2 tbsp) chopped onion

125 ml (1/2 cup) bread crumbs

5 ml (1 tsp) salt

.5 ml (1/16 tsp) thyme

1/6 small bay leaf, crushed

.5 ml (dash) garlic salt

1 egg

Mix all ingredients together. Place in greased loaf pan and bake at 180 C (350 F) for 1 to 1 1/2 hours. Yields 4 servings.

Taste Tester Notes: This makes a nice but small meat loaf (use a small loaf pan). I did find it too salty for my taste, and would only use half the salt and a small clove of fresh minced garlic instead of garlic salt, or just a good sprinkling of garlic salt and no regular salt. Whisking the egg slightly before adding makes for easier mixing. I also tried a double recipe, and both were ready in an hour. Suggestion: while the meat loaf is baking, use the opportunity to bake accompaniments such as potatoes, rice, roasted vegetables and, if you want a dessert, an apple, pear or mixed fruit crisp.

Bannock (with mashed potatoes)

625 ml (2 1/2 cups) all purpose flour

45 ml (3 tbsp) granulated sugar

30 ml (2 tbsp) baking powder

5 ml (1 tsp) salt

30 ml (2 tbsp) butter (or margarine or lard)

250 ml (1 cup) mashed potatoes

250 ml (1 cup) milk

In a large bowl, combine flour, sugar, baking powder and salt. Add butter. Cut in until it is in tiny pieces. Add potatoes. Cut and stir in potatoes. Pour in milk. Stir with fork to form ball.

Turn out on working surface. Knead about 10 times. Place on ungreased cookie sheet. Pat down to 3/4-inch or 1-inch thick. Bake in 400 F (200 C) for about 20 minutes or until well browned.

Taste Tester Notes: This bakes up high and golden, and the mashed potatoes make this bannock very moist. Using a pastry blender to cut in the butter and the potatoes easily distributes them in the mixture.