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Show I Low-Cost Meat Loaf and Potatoes I j A, ; v - i f -.'ks;.-' f -f : Do you want to end the humdrum way of serving meat and potatoes? Here is an idea from the Borden Kitchen for Potato Frosted Meat Loaf. This tasty main course is a good one for keeping meal costs down. Nonfat dry milk is one of the featured ingredients. It costs less than pasteurized milk, yet has the same important elements, with only the water and fat removed. Here is the recipe: Potato Frosted Meat Loaf (Makes 4 to 6 servings) 1 cup bread crumbs - 1 pound ground beef (use day-old bread) 1-12 cups water 12 cup liquefied Starlac 1 teaspoon salt nonfat dry milk 12 cup liquefied Starlac 1 tablespoon (1 envelope) nonfat dry milk instant minced onion 1 envelope instant 12 teaspoon salt whipped potato flakes 14 teaspoon pepper Combine bread crumbs, 12 cup liquefied Starlac, minced onion-, 12 teaspoon salt, pepper and ground beef; mix well. Pack into 1-quart round baking dish. Bake in moderate oven (375F.) 45 to 50 minutes or until done. Turn out meat loaf on wooden board or baking sheet. Combine water and remaining salt in medium size saucepan. Cover and bring to boil. Remove from heat. Immediately add 12 cup liquefied nonfat dry milk and whipped potato flakes. Stir gently with fork or wire whip until liquid is absorbed. Whip briskly. Frost meat loaf with whipped potatoes. If desired, brush with melted butter. Place under broiler until potato topping is lightly browned, 10 to 15 minutes. Serve at once. |