For any others caught in the frozen waste that is winter, i offer this little recipe to help combat the blues:

SNOW CREAM:

(Makes about =/- .75 gallon)

1 Pint Heavy Whipping Cream
1/2 gallon Whole Milk
2 TBS Vanilla
2 Cups Sugar

Roughly 2 gallons of fresh snow (The rule around my house has always been that the snow must be at least 5-6 inches deep, preferably from a single storm.  Scrape the top inch off the snow on the ground, then gather the underlying 3 inches or so until you have enough, LOTS is needed.)

Mix sugar and all liquid ingredients. (By hand until sugar is mostly dissolved.)
Put about 1/2 the snow in a large container.
Cut in 1/2 of milk mixture.
Add more snow.
Cut in the rest of milk mixture.
Add snow until saturated. (There shouldn’t be much left.)

Mix lightly until all snow is cream colored and “wet”. (Don’t overmix)

Enjoy!

(p.s.  It helps to have a glass of cold water nearby to ward off the ‘Brain Freeze’ that comes from eating too much, too fast.)

Someone told me about this…but I thought they were playing a trick on me.  I have some Ben & Jerry’s in the freezer, and I’ll stick to that, thanksverymuch!!!  Lol

I remember making snow cream Dave….

...Very old, but good warm happy thoughts (for a change)

I’m looking for a good meatloaf recipe that isn’t too bland (all I have tried so far are).  Any advice?  I know meatloaf is kinda the no brainer meal, but I like trying new stuff out to see if I can find a recipe the whole family enjoys.

rachellyn - 10 March 2010 06:40 AM

I’m looking for a good meatloaf recipe that isn’t too bland (all I have tried so far are).  Any advice?  I know meatloaf is kinda the no brainer meal, but I like trying new stuff out to see if I can find a recipe the whole family enjoys.

Rachel, if you like you can try mine.  It’s on my blog, here.

rachellyn - 10 March 2010 06:40 AM

I’m looking for a good meatloaf recipe that isn’t too bland (all I have tried so far are).  Any advice?  I know meatloaf is kinda the no brainer meal, but I like trying new stuff out to see if I can find a recipe the whole family enjoys.

My husband ordered this once, and it was the best meatloaf I’ve ever had, so I now make it at home.  I made it las week as a matter of fact.  The veggies need to be chopped finer than the recipe calls for, in my opinion, so last week I just pureed them so that the flavor went throughout the whole meatload.  I also used a bunt pan instead of a loaf pan and found that it cooks more evenly with less cooking time, so use your meat thermometer if you choose to do that.

Click on the link to get to the page and get an easy print. 

BUCKHEAD MOUNTAIN GRILL’S MEATLOAD

Source: Kelly Leonardo with Buckhead Management provided the recipe via Ron Mikulak, AF Ed for Courier-Journal of Louisville, KY
Servings: 8

“For Americans, meatloaf has to be the primary cold-weather comfort food. This loaf is made with ground beef, whipping cream, horseradish, celery, onion, garlic and green bell pepper along with an egg and bread crumbs.”

2 1/2 pounds lean ground beef
1 egg
3 tablespoons whipping cream
3 teaspoons horseradish
3/4 cup ketchup
1 tablespoon dry mustard
3/4 tablespoon fresh ground black pepper
3/4 tablespoon fresh garlic, peeled and chopped
1/2 cup celery (diced 3/8 inch)
3/4 cup onion (diced 3/8 inch)
1/4 cup green bell pepper (diced 3/8 inch)
1 1/4 cups bread crumbs (plain type)

Heat oven to 375 degrees.

In a bowl, mix together the ground beef, egg, cream and seasonings. It is OK to work the mixture with your hands, if you like.

Add the diced vegetables and breadcrumbs, and mix until uniform.

Shape the mixture into a loaf, and place in a 9- by 5- by 4-inch pan, or make into individual loaves, and place in mini-pans. Top single loaf with about 1/4 cup ketchup, or each individual loaf with a tablespoon or so of ketchup, and then cover with foil.

Bake the meatloaf for 45 minutes, or until top is nicely browned and slightly crusty and the juices run clear. Internal temperature should be 160 degrees F.

Oh, and about meatloaf supposedly being a no brainer:  It’s hard to find a recipe that tastes like… well…  something other than a loaf of meat.  I like a little flavor myself.

That sounds pretty good, Bebe!
I’m going to have to try that one.

This week, for us, is going to be chicken week. We got a great deal on two medium chickens, and used about half of one last night.
We roasted both of them, so now I have to come up with chicken recipes to use up the rest!
(I may freeze some in portion sizes, though.)

I think this might be another enchilada Sunday…

The chicken recipe I posted on the Shrinking Violets blog turned out really well, Boo.

It’s all rainy here, and I’m tired, so tonight’s dinner is going to be comfort food. Roasted sweet potatoes, carrots, parsnips and maybe shallots (if they haven’t gone mouldy) and reduced-fat sausages, with a honey and wholegrain mustard glaze.

We’re going to be having to watch what we cook for at least the near future, since Dave’s diet has been restricted somewhat.  That means not quite so many carbs (including in some of his favorite veggies!), and not as much sodium.  Looks like we get to experiment!