It seems that talking about the weather is a rather boring subject,  but I want to make a statement, and that is that I am freezing to death. Since I don’t go out much when it is really cold or icy, I have spent a lot of time at home.  

Since I preferred the warmth of my house I decided to defrost and clean out my freezer. It had been two years since I had done that so I pretty well knew what would be thrown away. The “Bear” could not walk around a store so he always had to stay in the car. This limited my grocery shopping to Sundays and Wednesdays after church, and I only bought enough for two or  three days of cooking.  

You would not have believed the things I found in that freezer. There were 10-12 packages of frozen fish. Since he had not been fishing for almost three years I knew how old those were, and the chicken livers (bait) had a date of 2009. Once I got all the ice off the freezer I just filled two garbage bags with old food. After the day of defrosting, I scrubbed the inside  and allowed it to dry out overnight. Then I turned it back on, bundled up and went grocery shopping. I spent more than $300 but I am pretty well set up for winter. If the “Bear” had been here, he would have been angry that I wasted all that good food by throwing it out.  

I like to prepare hamburger patties, meatloaves, chili, taco soup and other of my favorite items and freeze them into individual serving sizes. It makes it very easy for me to be prepared for evening meals.

 One of my favorite “cooking ladies” is Paula Deen. She is a neat lady and a very good cook, and I buy all her magazines. I enjoy trying new recipes for them. In a recent Paula Deen magazine she had a new recipe, and I tried it out.

Homestyle Meatloaf
2 pounds ground chuck
1 (6 ounce) can tomato sauce, divided
1 cup crushed saltine crackers
1⁄2 cup finely chopped onion
1⁄2 cup finely chopped celery
1⁄4 cup Dijon mustard, divided
2 large eggs, lightly beaten
3 tablespoons, Worcestershire sauce
2 tablespoons, chopped, fresh parsley
1 1⁄4 teaspoons, salt, divided
1 teaspoon ground black pepper
2 tablespoons firmly packed brown sugar
1 tablespoon fresh lemon juice

Preheat oven to 350 degrees. Line a rimmed baking sheet with aluminum foil and spray foil with nonstick cooking spray. In a large bowl combine ground chuck, 3 tablespoons tomato paste, crackers, onion, celery, 2 tablespoons mustard, eggs, Worcestershire sauce, parsley, 1 teaspoon salt and pepper. Shape mixture into 12-inch loaf and placed on prepared sheet. Bake for 30 minutes. In a small bowl, combine remaining tomato sauce, remaining 2 tablespoons mustard and remaining 1⁄4 teaspoon salt, brown sugar and lemon juice. Spread mixture over meatloaf,  and bake for 30 more minutes.  If you prefer to check your meat thermometer, bake until it reaches 165 degrees. Let stand for 10 minutes before slicing. Garnish with parsley if desired.

 
Try this new recipe and I will see you next week.