50 lb. ground beef 1 3/4 cups salt 3 tablespoons ground black pepper 2/3 cup dry mustard 3 tablespoons garlic salt 1 1/2 tablespoons nutmeg 1 1/2 tablespoons marjoram 1 1/2 tablespoons thyme 16 2/3 cups quick-cooking rolled oats 2 gallons milk 16 2/3 cups finely-grated carrots 8 1/3 cups finely-chopped onion 8 1/3 cups finely-chopped celery 5 1/2 dozen eggs, beaten Mushroom Sauce (recipe follows) HEAT industrial sized oven to 350 degrees. Grease a giant loaf pan. COMBINE all ingredients except Mushroom Sauce and pack in pan. Cover with foil and bake 40 minutes. Uncover and continue baking 20 minutes longer or until the top is well browned. Cut in thick slices and serve with Mushroom Sauce. (Serves 150 hungry people or 20 people with plenty of left-overs.) Mushroom Sauce Recipe 8 1/3 cups butter or margarine 16 2/3 cups mushrooms, sliced 4 cups flour 3 gallons milk 2/3 cup salt 3 tablespoons black pepper Heat butter in large pot. Add mushrooms and cook gently, stirring, 3 minutes. Sprinkle in flour and stir to blend. Remove from heat and add milk all at once. Stir to blend. Stir in salt and pepper. Return to moderate heat and cook, stirring constantly, until boiling, thickened and smooth. Turn heat to low and continue cooking and stirring 5 minutes longer. NOTE: This is a good and simple sauce to serve with almost any meat loaf. |
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Ed's 50 Pound Meatloaf Recipe |
Ed's Dog Food Pate Recipe |
18 Ritz-type crackers 1 can premium moist dog food 1 can ham flakes 2 tablespoons liquid honey Place crackers around a serving plate. Combine dog food, ham flakes and honey in a bowl. Carefully place mixture on each cracker. (Serves 1 object of your revenge.) NOTE: This is also a great treat for your dog! Just toss everything in his/her bowl. Your dog won't notice the difference. |
12 ounces of Mexican Velveeta cheese, cubed 3/4 to 1 cup white wine 1 clove garlic French bread cut into 1 inch cubes Cut garlic clove in half. Rub half of the clove along the inside of fondue pot. Cut the other half finely and add to pot. Add wine to pot and heat slowly until it starts bubbling. Slowly add the cheese, stirring as it melts. When smooth, serve with French bread. Serves 3-4. |
Nancy's Fondue Fest 2000 (2001) Recipe |
Carol's Easy Beef Pot Roast Recipe |
2 teaspoons olive oil 4 lbs boneless chuck roast 1 onion, chopped 2 cloves garlic, minced 2 bay leaves 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Preheat oven to 325 degrees F Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil and sear meat in the center of the pan for 4 minutes. Turn meat over; sear all sides for 3 to 4 minutes. Remove the meat. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt & pepper. Return meat to pan and add remaining bay leaf on top of meat and cover. Place in oven and cook for 30 minutes. Reduce heat to 300 F and cook another 1 1/2 hours. Remove roast and place on a platter. Let it sit for 10 to 15 minutes. Slice and top with onions and gravy. (Makes about 8 servings, enough for leftovers for your favorite bowling alley lawyer.) |
