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"
More Bill Knapp's Recipes
On 8 Aug 2005 at 11:23, dorothy wrote:
> dear uncle phaedrus, would you have such a recipe? 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
German Onion Pie
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
4 tablespoons sour cream
1 teaspoon kuemmel cumin or nutmeg
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 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.
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.
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)
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
2 Red chilies
4 cloves garlic
1 teaspoon peppercorns
4 tablespoons sweet soy sauce
1 teaspoon salt
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.
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
1/4 tsp. baking soda
Grated fried nuts
Grated Cheddar Cheese
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
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.
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
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
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:
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
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