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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.



beef, jewish

2 lb beef, minced
3 slice bread; soaked
1 or i tried:
1/2 cup bread crumbs, italian
2 egg
4 oz parsnips; grated
1/2 cup stock
1 carrot; grated
2 onion; chopped*
2 garlic clove; crushed
1 dash nutmeg
1 dash allspice
1 salt
1 pepper
1 tablespoon parsley; chopped
6 egg; hard-boiled, peeled
1 margarine

Mix all the ingredients except the hard-boiled eggs and the margarine. Put half the mixture into a well-greased loaf pan (I found that I didn't need to oil the pan), then put the whole hard-boiled eggs in a row down the middle of the meat and cover with the remaining meat mixture. Dab the top with margarine as desired: a lot if the meat is lean, very little if it is fat. Bake for 15 minutes in a 500 F. oven, then reduce the heat to 350 F. for about 45 minutes, until brown on top. Serve warm or cold in thick slices so the egg centers each piece. Jewish Cooking for Pleasure Molly Lyons Bar-David