Cheap Meat Loaf

1/2 lb ground beef (I have also used ground turkey)
1 cup cooked & mashed beans (any type)
1/4 cup oatmeal
3 Tbls mayo
1/4 of a large onion chopped fine
1/4 of a green bell pepper chopped fine
2 stalks of celery chopped fine
2 large carrots – grated fine
Mix all together with hands until well combined.  Shape in bread pan.
Bake 350 for about 45 mins.  Pour about 1/2 cup tomato sauce over
top & put back in oven for another 30 mins or until done.  Let cool in
pan 15 mins before removing.  If it falls apart, mix with gravy and pour
over mashed potatoes & tell your family you made it that way!
(Grandma used to tell me this was the best way to use up leftover
vegies too.  She used to put corn, peas, green beans, broccoli; well chopped or pureed- whatever was left in fridge)

1 Egg Cake

1 3/4 cup flour
2 1/2 tsp Baking Powder
1/2 Tsp Salt
1/4 cup shortening (original recipe called for Lard)
1 cup sugar (I’ve used Splenda with great success, Grandma used to use honey, just add more flour)
1 egg – unbeaten
1 tsp Vanilla
2/3 cup Milk
1 Tbls Applesauce (I’ve used pumpkin and pear sauce too)

Cream shortening till soft, add sugar gradually blending well.  Beat in egg & vanilla & applesauce.  Sift all dry ingredients together then add, alternating with milk.  Beat smooth after each addition.  Pour batter into greased & floured pans.  Bake 350 for 25 mins or until done.
Frost or leave plain. 

Sister Virginia’s Daily Loaf

Makes 4 loaves of bread!

1 pk dry yeast
1/4 c warm water (105-115 degrees)
2 cups scalded milk
1/4 cup sugar
4 tsp salt
8 Tbls lard or shortening (scant 1/2 cup)
2 cups water
12 cups flour
1 T melted butter (to brush on tops)

Dissolve yeast in warm water-whip briskly to hasten action-set aside in warm place.  Scald milk in large pan, remove from eat, add sugar, salt & lard.  When lard has melted, add water & allow mixture to cool to lukewarm.  Pour yeast mixture & stir well with wooden spoon.  Mix in 4 cups of the flour & beat 100 strong strokes, until batter is smooth.  Continue adding flour, working in well.  Dough will form ruff ball.  Turn dough onto well floured board & knead for 8 to 10 mins.  Return dough to well greased bowl, turn the dough over in the bowl so all sides are greased, cover with clean towel & let rise in warm place 1 hour until doubled in size.  Punch down & if time allows, let rise one more time.  After punching down, divide into 4 parts & shape into balls.  Cover & let rest for 15 mins.  Use this time to grease 4 pans.  Flatten 1 ball at a time in to rough rectangle & fold lengthwise.  Stretch dough & fold into thirds, the ends
overlapping.  Flatten out & roll up like a jelly roll.  It should be about the length of the pan.  Place it in the pan, seam down.  Repeat with each ball.  Brush top with melted butter.  Cover & let rise in warm place until slightly higher than pan.  Cook 350 for 35 mins.  Turn out onto racks as soon as it comes out of the oven & allow to cool before cutting.

I have used powdered milk & powdered eggs as substitutes with success.  Grandma lived on a farm during the depression between WWI and WWII, so she never had any problem having eggs or milk for her family. And they even had plenty of honey because there were lots of wild bees & they cleaned out their honey at least twice a year.   As a matter of fact, I still have several of her ration books that she never used because she never needed them. 
Hope you can use these recipes.  Thanks for asking.
Kathy

Cheap Meat Loaf

1/2 lb ground beef (I have also used ground turkey)
1 cup cooked & mashed beans (any type)
1/4 cup oatmeal
3 Tbls mayo
1/4 of a large onion chopped fine
1/4 of a green bell pepper chopped fine
2 stalks of celery chopped fine
2 large carrots – grated fine
Mix all together with hands until well combined.  Shape in bread pan.
Bake 350 for about 45 mins.  Pour about 1/2 cup tomato sauce over
top & put back in oven for another 30 mins or until done.  Let cool in
pan 15 mins before removing.  If it falls apart, mix with gravy and pour
over mashed potatoes & tell your family you made it that way!
(Grandma used to tell me this was the best way to use up leftover
vegies too.  She used to put corn, peas, green beans, broccoli; well chopped or pureed- whatever was left in fridge)

1 Egg Cake

1 3/4 cup flour
2 1/2 tsp Baking Powder
1/2 Tsp Salt
1/4 cup shortening (original recipe called for Lard)
1 cup sugar (I’ve used Splenda with great success, Grandma used to use honey, just add more flour)
1 egg – unbeaten
1 tsp Vanilla
2/3 cup Milk
1 Tbls Applesauce (I’ve used pumpkin and pear sauce too)

Cream shortening till soft, add sugar gradually blending well.  Beat in egg & vanilla & applesauce.  Sift all dry ingredients together then add, alternating with milk.  Beat smooth after each addition.  Pour batter into greased & floured pans.  Bake 350 for 25 mins or until done.
Frost or leave plain. 

Sister Virginia’s Daily Loaf

Makes 4 loaves of bread!

1 pk dry yeast
1/4 c warm water (105-115 degrees)
2 cups scalded milk
1/4 cup sugar
4 tsp salt
8 Tbls lard or shortening (scant 1/2 cup)
2 cups water
12 cups flour
1 T melted butter (to brush on tops)

Dissolve yeast in warm water-whip briskly to hasten action-set aside in warm place.  Scald milk in large pan, remove from eat, add sugar, salt & lard.  When lard has melted, add water & allow mixture to cool to lukewarm.  Pour yeast mixture & stir well with wooden spoon.  Mix in 4 cups of the flour & beat 100 strong strokes, until batter is smooth.  Continue adding flour, working in well.  Dough will form ruff ball.  Turn dough onto well floured board & knead for 8 to 10 mins.  Return dough to well greased bowl, turn the dough over in the bowl so all sides are greased, cover with clean towel & let rise in warm place 1 hour until doubled in size.  Punch down & if time allows, let rise one more time.  After punching down, divide into 4 parts & shape into balls.  Cover & let rest for 15 mins.  Use this time to grease 4 pans.  Flatten 1 ball at a time in to rough rectangle & fold lengthwise.  Stretch dough & fold into thirds, the ends
overlapping.  Flatten out & roll up like a jelly roll.  It should be about the length of the pan.  Place it in the pan, seam down.  Repeat with each ball.  Brush top with melted butter.  Cover & let rise in warm place until slightly higher than pan.  Cook 350 for 35 mins.  Turn out onto racks as soon as it comes out of the oven & allow to cool before cutting.

I have used powdered milk & powdered eggs as substitutes with success.  Grandma lived on a farm during the depression between WWI and WWII, so she never had any problem having eggs or milk for her family. And they even had plenty of honey because there were lots of wild bees & they cleaned out their honey at least twice a year.   As a matter of fact, I still have several of her ration books that she never used because she never needed them. 
Hope you can use these recipes.  Thanks for asking.
Kathy

Cheap Meat Loaf

1/2 lb ground beef (I have also used ground turkey)
1 cup cooked & mashed beans (any type)
1/4 cup oatmeal
3 Tbls mayo
1/4 of a large onion chopped fine
1/4 of a green bell pepper chopped fine
2 stalks of celery chopped fine
2 large carrots – grated fine
Mix all together with hands until well combined.  Shape in bread pan.
Bake 350 for about 45 mins.  Pour about 1/2 cup tomato sauce over
top & put back in oven for another 30 mins or until done.  Let cool in
pan 15 mins before removing.  If it falls apart, mix with gravy and pour
over mashed potatoes & tell your family you made it that way!
(Grandma used to tell me this was the best way to use up leftover
vegies too.  She used to put corn, peas, green beans, broccoli; well chopped or pureed- whatever was left in fridge)

1 Egg Cake

1 3/4 cup flour
2 1/2 tsp Baking Powder
1/2 Tsp Salt
1/4 cup shortening (original recipe called for Lard)
1 cup sugar (I've used Splenda with great success, Grandma used to use honey, just add more flour)
1 egg – unbeaten
1 tsp Vanilla
2/3 cup Milk
1 Tbls Applesauce (I've used pumpkin and pear sauce too)

Cream shortening till soft, add sugar gradually blending well.  Beat in egg & vanilla & applesauce.  Sift all dry ingredients together then add, alternating with milk.  Beat smooth after each addition.  Pour batter into greased & floured pans.  Bake 350 for 25 mins or until done.
Frost or leave plain. 

Sister Virginia's Daily Loaf

Makes 4 loaves of bread!

1 pk dry yeast
1/4 c warm water (105-115 degrees)
2 cups scalded milk
1/4 cup sugar
4 tsp salt
8 Tbls lard or shortening (scant 1/2 cup)
2 cups water
12 cups flour
1 T melted butter (to brush on tops)

Dissolve yeast in warm water-whip briskly to hasten action-set aside in warm place.  Scald milk in large pan, remove from eat, add sugar, salt & lard.  When lard has melted, add water & allow mixture to cool to lukewarm.  Pour yeast mixture & stir well with wooden spoon.  Mix in 4 cups of the flour & beat 100 strong strokes, until batter is smooth.  Continue adding flour, working in well.  Dough will form ruff ball.  Turn dough onto well floured board & knead for 8 to 10 mins.  Return dough to well greased bowl, turn the dough over in the bowl so all sides are greased, cover with clean towel & let rise in warm place 1 hour until doubled in size.  Punch down & if time allows, let rise one more time.  After punching down, divide into 4 parts & shape into balls.  Cover & let rest for 15 mins.  Use this time to grease 4 pans.  Flatten 1 ball at a time in to rough rectangle & fold lengthwise.  Stretch dough & fold into thirds, the ends
overlapping.  Flatten out & roll up like a jelly roll.  It should be about the length of the pan.  Place it in the pan, seam down.  Repeat with each ball.  Brush top with melted butter.  Cover & let rise in warm place until slightly higher than pan.  Cook 350 for 35 mins.  Turn out onto racks as soon as it comes out of the oven & allow to cool before cutting.

I have used powdered milk & powdered eggs as substitutes with success.  Grandma lived on a farm during the depression between WWI and WWII, so she never had any problem having eggs or milk for her family. And they even had plenty of honey because there were lots of wild bees & they cleaned out their honey at least twice a year.   As a matter of fact, I still have several of her ration books that she never used because she never needed them. 
Hope you can use these recipes.  Thanks for asking.
Kathy

Cheap Meat Loaf

1/2 lb ground beef (I have also used ground turkey)
1 cup cooked & mashed beans (any type)
1/4 cup oatmeal
3 Tbls mayo
1/4 of a large onion chopped fine
1/4 of a green bell pepper chopped fine
2 stalks of celery chopped fine
2 large carrots – grated fine
Mix all together with hands until well combined.  Shape in bread pan.
Bake 350 for about 45 mins.  Pour about 1/2 cup tomato sauce over
top & put back in oven for another 30 mins or until done.  Let cool in
pan 15 mins before removing.  If it falls apart, mix with gravy and pour
over mashed potatoes & tell your family you made it that way!
(Grandma used to tell me this was the best way to use up leftover
vegies too.  She used to put corn, peas, green beans, broccoli; well chopped or pureed- whatever was left in fridge)

1 Egg Cake

1 3/4 cup flour
2 1/2 tsp Baking Powder
1/2 Tsp Salt
1/4 cup shortening (original recipe called for Lard)
1 cup sugar (I've used Splenda with great success, Grandma used to use honey, just add more flour)
1 egg – unbeaten
1 tsp Vanilla
2/3 cup Milk
1 Tbls Applesauce (I've used pumpkin and pear sauce too)

Cream shortening till soft, add sugar gradually blending well.  Beat in egg & vanilla & applesauce.  Sift all dry ingredients together then add, alternating with milk.  Beat smooth after each addition.  Pour batter into greased & floured pans.  Bake 350 for 25 mins or until done.
Frost or leave plain. 

Sister Virginia's Daily Loaf

Makes 4 loaves of bread!

1 pk dry yeast
1/4 c warm water (105-115 degrees)
2 cups scalded milk
1/4 cup sugar
4 tsp salt
8 Tbls lard or shortening (scant 1/2 cup)
2 cups water
12 cups flour
1 T melted butter (to brush on tops)

Dissolve yeast in warm water-whip briskly to hasten action-set aside in warm place.  Scald milk in large pan, remove from eat, add sugar, salt & lard.  When lard has melted, add water & allow mixture to cool to lukewarm.  Pour yeast mixture & stir well with wooden spoon.  Mix in 4 cups of the flour & beat 100 strong strokes, until batter is smooth.  Continue adding flour, working in well.  Dough will form ruff ball.  Turn dough onto well floured board & knead for 8 to 10 mins.  Return dough to well greased bowl, turn the dough over in the bowl so all sides are greased, cover with clean towel & let rise in warm place 1 hour until doubled in size.  Punch down & if time allows, let rise one more time.  After punching down, divide into 4 parts & shape into balls.  Cover & let rest for 15 mins.  Use this time to grease 4 pans.  Flatten 1 ball at a time in to rough rectangle & fold lengthwise.  Stretch dough & fold into thirds, the ends
overlapping.  Flatten out & roll up like a jelly roll.  It should be about the length of the pan.  Place it in the pan, seam down.  Repeat with each ball.  Brush top with melted butter.  Cover & let rise in warm place until slightly higher than pan.  Cook 350 for 35 mins.  Turn out onto racks as soon as it comes out of the oven & allow to cool before cutting.

I have used powdered milk & powdered eggs as substitutes with success.  Grandma lived on a farm during the depression between WWI and WWII, so she never had any problem having eggs or milk for her family. And they even had plenty of honey because there were lots of wild bees & they cleaned out their honey at least twice a year.   As a matter of fact, I still have several of her ration books that she never used because she never needed them. 
Hope you can use these recipes.  Thanks for asking.
Kathy

Did I miss the last of your emails? I understood we were suppose to get one today but I haven’t seen one. Hope I didn’t miss it.
Dorothy