Now here are two retro-styles recipes that put me in mind of a 1950s housewife.
Classic Meat Loaf From Epicurious:
- 2 slices of white sandwich bread ground into bread crumbs in the food processor
- 1/3 cup whole milk
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 medium celery rib, finely chopped
- 1 medium carrot, finely chopped
- 2 tablespoons unsalted butter
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cider vinegar
- 1/4 teaspoon ground allspice
- 1/4 pound bacon (about 4 slices), chopped
- 1/2 cup pitted prunes, chopped
- 1 1/2 pounds ground beef chuck
- 1/2 pound ground pork (or replace beef and pork with 2 lbs meatloaf mix, a mix of veal, beef, and pork)
- 2 large eggs
- 1/3 cup finely chopped flat-leaf parsley
- Garnish: 3 slice scooked bacon
Line a baking pan with tin foil and form the meat mixture into an oval loaf. Bake 1 hr 15 minutes until internal temperature measures 155 degrees Farenheit. Garnish with cooked Bacon.
Serve with baked potatoes and salad and the next day make meat loaf sandwiches with rye bread, pickles, and Heinz chili sauce.
Chocolate Pudding Pie with Oreo Crust
- 24 oreo cookies, crushed in food processor
- 6 tbsp unsalted butter, melted
- 4 egg yoks
- 1 cup sugar
- 1/4 cup flour
- 3 tbsp cornstarch
- 2 1/2 cups whole milk
- 4 ounces semisweet chocolate chopped, I used chocolate chips
- 2 ounces unsweetened chocolate, chopped
- 1 tbsp vanilla
- 1 cup heavy cream
- 3 tbsp sugar (confectioners or regular)
- 1 tsp vanilla
Crush cookies in the processor and add the butter, process until crumbs are well coated with butter. Press crust into a 9 inch pie pan. Bake 13 to 15 minutes until firm to the touch.
For the filling combine the egg yolks, sugar, flour, and cornstarch in a metal bowl and whisk well. Add 2 tbsp of the milk and whisk to make a past. Heat the rest of the milk in a sauce pan over medium high heat until it is barely simmering. Carefully pour the hot milk into the egg mixture and whisk constantly, pour into the sauce pan and cook over medium high heat. Whisk constantly until the mixture thickens (make sure to scrape the bottom of the sides in order to prevent burning.) Cook for one minute. Stir in the chocolates and the vanilla extract and whisk until the mixture is very smooth. Pour into the crust and refrigerate over night.
Chill a metal bowl and beater for electric mixer in the freezer until very cold. Beat the cream, sugar, and vanilla until soft peaks form.
Cover pie with whipped cream and serve!