With a potato masher, mash the potatoes over low heat to allow much of the steam to escape. Continue mashing until all lumps are gone, about 2 minutes. Turn off the heat.
7. Add the butter. Feel really guilty.
8. Add the cream cheese. Feel even more guilty.
9. Next, add the half-and-half and stir together.
And let go of your guilt. Food is to be enjoyed!
(At least that’s what I tell myself.)
10. Add the seasonings. Stir together until well combined. Taste and adjust the seasonings as needed—be sure not to underseason!
11. Spread the mashed potatoes in a 2-quart baking dish, evening out the surface with a knife or spatula.
12. Finally, if you’re worried the potatoes aren’t decadent enough, you can dot the top with butter. This just screams rebellion, don’t you think?
At this point, you can cover the dish tightly with foil and refrigerate for up to 2 days before baking.
13. When you’re ready, preheat the oven to 350ºF, cover the potatoes with foil or a lid, and bake for 25 to 30 minutes, until warmed through.
14. Serve piping hot with Chicken-Fried Steak (Supper), Fried Chicken (Supper), or Roasted Beef Tenderloin (Supper).
1908?
Or 2008?
Aside from the ringing of the cowboys’ cell phones, it’s sometimes difficult to tell.
MEATLOAF
Makes 8 servings
What is wrong with meatloaf? Where did it get such a bad rap? Is it the word loaf? The words meat and loaf together? Memories of disheveled seventies rock singers? I can’t figure out why more people don’t love the stuff.
I love the stuff. I love it flavorful, tender, encrusted in bacon, and coated—generously coated—with a sweet red sauce, which can also be served on the side. I love it by itself, with mashed potatoes, or left over and smashed between two pieces of toasted homemade bread. I love it in the day and in the night.
Have I mentioned I love meatloaf? I do. And now I’d like to spread that love to you.
1 cup milk6 bread slices2 pounds ground beef1 cup grated Parmesan cheese1 teaspoon salt¼ teaspoon seasoned salt, such as Lawry’sFreshly ground black pepper¼ to ½ cup minced flatleaf parsley4 eggs, beaten8 to 12 thin bacon slicesTOMATO GRAVY1½ cups ketchup6 tablespoons brown sugar1 teaspoon dry mustardDash or two of hot sauce—more if you like heat
1. Preheat the oven to 350ºF.
2. Pour the milk over the bread and allow it to soak in for several minutes.
3. Place the ground beef, milk-soaked bread, Parmesan cheese, salt, seasoned salt, black pepper, and parsley in a large mixing bowl. Pour in the eggs.
4. With clean hands, mix the ingredients until well combined.
5. Form the mixture into a loaf shape on a broiler pan, which will allow the fat from the meat to drain. I always line the bottom of the broiler pan with aluminum foil to avoid having to scrub later.
6. Lay bacon slices over the top, tucking them underneath the meatloaf.
7. Next, make the tomato gravy:
Pour the ketchup into a small mixing bowl. Add the brown sugar and dry mustard, and splash in the hot sauce. I’m pretty generous with it because I like a little spice.
8. Stir the mixture until well combined.
9. Pour one-third of the tomato gravy over the top of the meatloaf.
10. Bake for 45 minutes, then pour another one-third of the remaining tomato gravy over the meatloaf. Bake for an additional 15 minutes.
11. Serve with the remaining tomato gravy on the side as a dipping sauce.
Serve the meatloaf with PW’s Creamy Mashed Potatoes (Supper) or Olive Cheese Bread (Supper). Delicious!
TWICE-BAKED POTATOES
Makes 16 twice-baked potato halves
If you have a tableful of guests banging the table with their forks and knives, chanting, “We wanna eat! We wanna eat!” there are few things that can quiet them down more quickly than a huge platter of piping hot twice-baked potatoes. Whether it’s for Fourth of July or Christmas dinner, I love whipping these up in bulk. The gleeful smiles on my guests’ faces are worth every
7. Add the butter. Feel really guilty.
8. Add the cream cheese. Feel even more guilty.
9. Next, add the half-and-half and stir together.
And let go of your guilt. Food is to be enjoyed!
(At least that’s what I tell myself.)
10. Add the seasonings. Stir together until well combined. Taste and adjust the seasonings as needed—be sure not to underseason!
11. Spread the mashed potatoes in a 2-quart baking dish, evening out the surface with a knife or spatula.
12. Finally, if you’re worried the potatoes aren’t decadent enough, you can dot the top with butter. This just screams rebellion, don’t you think?
At this point, you can cover the dish tightly with foil and refrigerate for up to 2 days before baking.
13. When you’re ready, preheat the oven to 350ºF, cover the potatoes with foil or a lid, and bake for 25 to 30 minutes, until warmed through.
14. Serve piping hot with Chicken-Fried Steak (Supper), Fried Chicken (Supper), or Roasted Beef Tenderloin (Supper).
1908?
Or 2008?
Aside from the ringing of the cowboys’ cell phones, it’s sometimes difficult to tell.
MEATLOAF
Makes 8 servings
What is wrong with meatloaf? Where did it get such a bad rap? Is it the word loaf? The words meat and loaf together? Memories of disheveled seventies rock singers? I can’t figure out why more people don’t love the stuff.
I love the stuff. I love it flavorful, tender, encrusted in bacon, and coated—generously coated—with a sweet red sauce, which can also be served on the side. I love it by itself, with mashed potatoes, or left over and smashed between two pieces of toasted homemade bread. I love it in the day and in the night.
Have I mentioned I love meatloaf? I do. And now I’d like to spread that love to you.
1 cup milk6 bread slices2 pounds ground beef1 cup grated Parmesan cheese1 teaspoon salt¼ teaspoon seasoned salt, such as Lawry’sFreshly ground black pepper¼ to ½ cup minced flatleaf parsley4 eggs, beaten8 to 12 thin bacon slicesTOMATO GRAVY1½ cups ketchup6 tablespoons brown sugar1 teaspoon dry mustardDash or two of hot sauce—more if you like heat
1. Preheat the oven to 350ºF.
2. Pour the milk over the bread and allow it to soak in for several minutes.
3. Place the ground beef, milk-soaked bread, Parmesan cheese, salt, seasoned salt, black pepper, and parsley in a large mixing bowl. Pour in the eggs.
4. With clean hands, mix the ingredients until well combined.
5. Form the mixture into a loaf shape on a broiler pan, which will allow the fat from the meat to drain. I always line the bottom of the broiler pan with aluminum foil to avoid having to scrub later.
6. Lay bacon slices over the top, tucking them underneath the meatloaf.
7. Next, make the tomato gravy:
Pour the ketchup into a small mixing bowl. Add the brown sugar and dry mustard, and splash in the hot sauce. I’m pretty generous with it because I like a little spice.
8. Stir the mixture until well combined.
9. Pour one-third of the tomato gravy over the top of the meatloaf.
10. Bake for 45 minutes, then pour another one-third of the remaining tomato gravy over the meatloaf. Bake for an additional 15 minutes.
11. Serve with the remaining tomato gravy on the side as a dipping sauce.
Serve the meatloaf with PW’s Creamy Mashed Potatoes (Supper) or Olive Cheese Bread (Supper). Delicious!
TWICE-BAKED POTATOES
Makes 16 twice-baked potato halves
If you have a tableful of guests banging the table with their forks and knives, chanting, “We wanna eat! We wanna eat!” there are few things that can quiet them down more quickly than a huge platter of piping hot twice-baked potatoes. Whether it’s for Fourth of July or Christmas dinner, I love whipping these up in bulk. The gleeful smiles on my guests’ faces are worth every
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