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Bill Knapp's Meatloaf

 From Thomas in Delaware                     
* Exported from MasterCook *

Meat Loaf Like Bill Knapp Serves

Recipe By     :Gloria Pitzer The Great Imitator

Serving Size  : 6     

Amount         Measure  Ingredient -- Preparation
  4             slices  white bread
  2             pounds  ground round
  1                cup  water
  2             medium  eggs
  1            package  onion soup mix -- (4-serving size)
  1           6-oz can  V-8® vegetable juice
                        Ketchup -- as needed

Put 4 slices bread 1 at a time into blender, high
speed, to soft crumbs and combine with 2-lbs ground
round, 1 cup water, 2 eggs and 2 packages (4-serving
size) onion soup mix. Beat mixture with electric
miser, believe it or not! It really does the job! 

When it's pretty well smooth remove beaters and drop
mixture into greased Pyrex loaf dish (9 by 5 by 3
inches) and baked at 350 degrees F abut 30 minutes.

Then you add carefully around the edge of meat 6-oz
small can V-8 juice and return to oven to bake 45
minutes longer. wipe the top of the loaf then put in a
little ketchup sufficient to coat is nicely and return
to oven just for 5 minutes to glaze the ketchup. 

Let stand 10 minutes before you attempt to slice it.

  "Bill Knapp's began in 1948 in Battle Creek. It
offered lower-priced family style food at its
restaurants in southern Michigan and northern Ohio."
  "Copied by Tom - A Receptarist on the shores
of Rehoboth Bay, DE - May 20, 2005"
T(Cook/Bake Time):

More Bill Knapp's Recipes

European Onion Pies

On 8 Aug 2005 at 11:23, dorothy wrote:

> dear uncle phaedrus,  would you have such a recipe?  Dorothy

Hello Dorothy,

Gosh, Dorothy, "European" covers a lot of territory. There are Swiss Onion pie recipes on my site at:

Swiss Onion Pies

Below are French, German, and Spanish.


French Onion Pie 

2 large yellow onions, chopped 
Sauté in butter until transparent 
1/4 cup flour add to the above 
Combine 2 parts cream to 1 part 
milk (1 3/4 c. total) or use 1/3 c 
milk, 1/4 c. milk, 2/3 c cream and 
1/2 c cream to = 1 3/4 c. 
Add to the onions and cook until thickened. 
Remove from the heat and add 3 eggs to the 
onions. Season with salt and pepper, and 
nutmeg. Pour into a pie crust and bake for 
30 minutes at 350 degrees. 
German Onion Pie

4 slices bacon, thick, diced 
2 cup onions, yellow, chopped 
2 eggs, well beaten 
1 cup sour cream 
1 tbsp all-purpose flour
1/2 tsp salt 
1/4 tsp pepper, black 
1 (9-inch) pie shell, unbaked 

Preheat the oven to 400 degrees. 

Saute the bacon just until clear. Drain most of the fat from the pan.

Add the onions and saute until they are clear. Do not brown them. 
Set aside and cool.

Beat the eggs and sour cream together in a medium-sized bowl. Sprinkle 
the flour over the top and beat it in. Stir in the salt and pepper.

Prick the bottom of the pie shell several times with a fork. Spread the 
onions and bacon over the dough in the pie pan. Pour the sour cream mixture 
over the top.

Bake for 15 minutes. 

Reduce heat to 350 degrees and bake for another 15 minutes or until pie is 
nicely browned. 

Serve hot.
German Onion Pie

yeast dough 
375  g flour  
1/2  teaspoon salt  
15  g yeast  
1  tablespoon sugar  
1/2  liter milk  
60  g soft butter (not directly out of fridge but warmed a little)  
50  g ham, in cubes  
50  g butter  
1  kg onions, slices  
3  eggs  
 white pepper  
4  tablespoons sour cream  
1  teaspoon kuemmel cumin or nutmeg  

16 slices 
2 hours 30 mins prep 

Put flour into a bowl, add sugar, make a dent in the middle where you put the yeast. 
Add the sugar and a little of the milk and mix well. 
Let the dough rest for 15 minutes (cover bowl with towel). 
Add the rest of the milk and mix well again. 
Let rest for another 30 min. 
Roll dough and put on a baking plate. 
Make a raised edge of the dough. 
For the topping: fry the ham in butter. 
Add the sliced onions and fry until they are soft and glassy. 
Mix eggs with pepper, salt, sour cream and cummin/nutmeg. 
Add to the onions. 
Put everything on top of the dough. 
Bake for 30 min at 190°C. 
Spanish Onion Pie

1 cup sifted flour
2 tsp baking powder
1/4 tsp salt
3 tbsp shortening
1/2 lb grated cheese
2 tbsp bacon drippings
6 cups sliced sweet onions
1 cup diced ham
1 egg
1 tsp prepared mustard
1 1/2 cups milk

Sift flour, baking powder & salt into a bowl. 
Add shortening & 1/2 cup of cheese. Use a pastry 
blender or two knives to cut shortening & cheese 
into flour mixture. Add a 1/2 cup of milk all at 
once stir until just moistened spread in an 8 x 12 
pan. Melt bacon drippings add sliced onions & cook 
until limp & light brown stir in ham turn into a 
casserole & top with remaining cheese, 1 cup of milk, 
egg, & mustard. Pour over flour mixture & bake 10 min. 
at 450'. Reduce heat to 350' & bake 20 min. longer.

Indonesian Recipes

On 8 Aug 2005 at 22:36, Darla wrote:

> I am looking for an Indonesian recepe for Chicken Sweet Soy Sauce and
> another Indonesian recipe for Matabak (not sure of the spelling of
> this one).   Any assistance would be greatly appreciated.  

Hello Darla,

See below for what I found. "Martabak" is the closest that I could find to "matabak".


Grilled Chicken with Sweet Soy Sauce Recipe
(Ayam Panggang Kecap)

Ingredients :
1		Chicken, cut into 2-4 pieces
1 teaspoon	Tamarind
1 teaspoon	Salt
3 tablespoons	oil
250 cc		water
6 tablespoons	sweet soy sauce
1		juice of one lime

Spices (ground)
2		Red chilies
4 cloves garlic
1 teaspoon peppercorns
3Candlenuts, fried
4 tablespoons sweet soy sauce
1 teaspoon	salt
Method :
Rub chicken with tamarind and salt mixed with 2 tablespoons of water. 
Heat oil and sauté ground spices until fragrant. 
Add chicken, then pour in 250 cc water and sweet soy sauce. 
When the chicken is half-cooked and the sauce has thickened, add lime juice. 
Set aside. 
Grill the chicken over hot charcoal, brushing it with the sautéed spices, 
Cut before serving. 
Sweet Thick Crepes
(Martabak Manis/Terang Bulan)


250 gram all purpose flour 
1 tsp. instant yeast 
150 gram granulated sugar 
375 cc warm coconut milk 
2 eggs 
1/4 tsp. baking soda 
Filling Ingredients:

Grated fried nuts 
Sesame seeds 
Granulated Sugar 
Chocolate Sprinkler 
Grated Cheddar Cheese 
Condensed Milk


Pour in the yeast into the warm coconut milk, stir until well mixed 
and foamed up, set aside. 
Mix flour and sugar, then pour in the eggs in the middle of the batter.  
Keep stirring the mixture until all ingredients are well dissolved.  
Then put in the baking soda and stir the mixture again until well mixed.  
Set it aside in a room temperature for approximately 15 - 20 minutes. 
Heat up the non-stick pan that has been smeared with butter/margarine.  
Pour the mixture in and let it cook until the surface dried up and the 
outer layer become crispy brown. 
Remove the thick crepe and put on a cutting board. 
Pour granulated sugar on the crepes as well as the condensed milk.  
Up to your liking, you can pour grated cheese, grated fried nuts, chocolate 
sprinkler or sesame seeds on the crepe.  You can also combine the filling. 
Fold the crepe in to two then cut the crepe into 10-12 pieces. 
Makes 10-12 pieces

Rhubarb Lunar Cake

On 10 Aug 2005 at 12:54, Barb wrote:

> I am searching for a recipe for "Rhubarb Lunar Cake"---it was
> published in a Canadian Living magazine a few years ago.  It is a
> coffee-cake type of batter, sprinkled with cinnamon and brown sugar
> mix, then topped with raw rhubarb.  As the cake cooks, the rhubarb
> sinks into the batter and leaves the top looking like a lunar surface,
> hence the name.  I have tried to duplicate the recipe without success.
>  Thanks for any help.  I have been unable to find the recipe on-line,
> at their site, so I suspect it is an older recipe.

Hello Barb,

See below.


Rhubarb lunar cake
Categories: Cake/cookie  Fruit  

Yield: 18 servings 
1/2 c Butter or marg 
1 1/2 c Sugar 
1 ea Egg 
1 ts Vanilla 
2 c Sifted all-purpose flour 
1 ts Soda 
1/2 ts Salt 
1 c Buttermilk 
2 c Rhubarb - cut in 1/2 inch pieces 
1 tb Flour 
1/4 c Butter or marg. 
2 ts Cinnamon 
1 c Firmly packed brown sugar 

BATTER TOPPING A big easy cake to make for a crowd. Freezes well. 
The name of this cake is derived from the buttery brown sugar topping 
that sinks into the cake as it bakes and forms a crusty layer reminiscent 
of a lunar landscape! 
Batter: Cream together butter and sugar until smooth and creamy. Add egg 
and vanilla. Sift together dry ingredients and add to butter and sugar 
mixture 1/3 at a time, along with buttermilk. 
Toss rhubarb with 1 tbsp flour and fold into batter. Spoon batter into 
a greased 9 x 13 inch cake pan and smooth the surface. Topping: Blend 
together topping ingredients and sprinkle evenly over batter. Bake at 
350F for 45 minutes or until cake has risen, browned and comes away from 
the edges, and skewer (or toothpick) inserted in the centre comes out clean. 
Source: Canadian Living - Summer/82 

Salvation Army Soup & Donuts

On 8 Aug 2005 at 16:36, Tom wrote:

>  Dear Phaedrus;
> Back in the 1930's when I was just a boy and the depression was upon
> us, my mother and sister and I would take a large utensil down to the
> town park, and the Salvation Army would on a certain day make a
> "GIANT" pot of vegetable soup and when it was cooked we would have our
> utensil filled to the top and head home and have a feast.Now this was
> the most delicious vegetable soup I have ever tasted, and have been
> trying for many years to find a recipe for it, but none comes close to
> the flavor that it contained.
> I am not sure if it was that I was just real hungry and it made the 
> soup taste all the better, or if there was some special recipe that
> was used  to make such delicious soup.Can you help me find that recipe ?
> PERHAPS the old saying," Exhaustion is the best pillow and hunger is 
> the best sauce", is best pointed out here, and that soup today would
> be no better than I can get in a Campbells can.
>        Thanks for any and all help   Tom 

Hi Tom,

Gosh, Tom. I looked everywhere that I can think of, but I could not find that recipe. There must be one. It's not on any of the Salvation Army's websites. However, their doughnut recipe is. See below.

There is a school cafeteria vegetable soup recipe that might be similar. See this site:

Vegetable Soup

Go down the list and click on "vegetable soup".

I fear that you are right, though. Even if you had the recipe, it probably wouldn't taste as good as it did back then.


Salvation Army doughnut recipe

7 1/2 Cups Sugar
3/4 Cup Lard
9 Eggs
3 Large Cans Evaporated Milk
3 Large Cans Water
18 Cups Flour
18 Teaspoons Baking Powder
7 1/2 Teaspoons Salt
9 Teaspoons Nutmeg

Cream sugar and lard together beat eggs into mixture. Add evaporated milk 
and water. Add water to creamed mixture. Mix flour, baking powder, salt 
and nutmeg in large sieve and sift into other mixture. Add enough flour 
to make a stiff dough. Roll and cut. Five pounds of lard are required to 
fry the doughnuts. 

Yields: Approximately 250 Doughnuts


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus