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Dottie-
Now You're Cookin'
Dear
Dottie,
I
just want to start by saying how much I enjoy reading your collumn
each and every week in the New York Sunday Times. My question
is this: I hosted a dinner party a few nights ago and served my
"Grampa's Famous" meatloaf to my guests. I was unhappy
to learn that a few of my 'friends' did not respond well to the
hard boiled eggs and carrot sticks I always suspend in the center
of the loaf. Are they crazy or has this cooking technique just
plain, gone out-of-style? I have made meatloaf this way for years!
Should I swallow my pride and change my dinner menu to a more
contemporary fare, or stick with my guns? Perhaps I should try
different fruits or vegetables in my meatloaf. What would you
do Dottie?
Meatless
and Broken Hearted
Brooklyn, New York
Dear
Meatless,
Tell
me, Hon, do you like to look at television?
Photo ©Paul Wilson |
The
reason Dottie asks is because of some FANTASTIC new advances in
the Flash-Freezing of Foods at the Peak of their Freshness. This
even includes PRE-COOKED foods! They are marketed by some companies
as "TV Dinners" (they even have a picture of a Television
RIGHT on the BOX!), and personally, I think theyre FAB. They
have a Meatloaf Entree, which you see me displaying proudly here.
I am SURE it beats "Grampas Famous" by yards! I
mean, My Stars, carrot sticks and hard boiled egg chips are just
a wee-tad too three-dimensional, even in the heartiest meatloaf,
and if not thoroughly heated, they can cause Gut Gas.
At
any rate, I would suggest either a Mock-Meatloaf using the newer
Snack-Cracker-and-Chutney recipes featured on the backs of certain
cracker tins, or just go the Modern Fresh-Frozen Way! Not only
is it a Splendid and Easy Taste Alternative, it encourages Family
Activity in front of the Television, so its a great deal
all around!!
Kisses,
-Dottie
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