Potato Salad

This one is very easy and it's also one that can be changed to suit your own tastes.  All measurements are approximate, this one varies depending on the amount of potatos.

Potato Salad

Potatos, peeled and chopped (You don't have to peel them, but they will need to be scrubbed very well if you leave the peeling on).

2 eggs

Boil the potatos and the eggs together, it just saves time and that way you only use one pan instead of two.

At this point, I usually put the boiled potatos in a bowl with a lid and refrigerate them until they are cooled down.  The eggs need to be peeled, which is easier if they are fairly warm.  I usually cool the eggs for a few minutes under running water, so that they are still warm but not too hot to hold.  The eggs can be put in the same bowl in the fridge with the potatos if you want.  I frequently boil the potatos the night before I plan to serve it, then assemble it right before serving.

When everything is cool, add the following:

1/2 onion, chopped

1/2 bell pepper, chopped

2 eggs, sliced or chopped

1/2 cup celery, chopped

1/4 cup pickles, chopped

2 tablespoons olives, sliced or chopped

1 teaspoon pimentos, chopped

1/2 cup mustard

and/ or

1/3 cup mayonnaise

Stir it all together, add salt and pepper to taste and you can also hit it with a few shakes of paprika.

The mayo and/or mustard can be increased or decreased, I'd suggest you start with a small amount and then add more in as desired.  It's a whole lot easier to add more than it is to take it out!

I usually use about 6 to 8 medium size potatos.  They don't have to be peeled, but if you do peel them - it's much easier to peel them before cooking.  My mom used to make this by boiling the potatos whole, then peeling them and cutting them up while still hot and it was messy as well as difficult.

Any of the vegetables can be changed, use your imagination and have fun.  Sometimes I put sliced or chopped jalepenos in it for Bill.  It will need to be refrigerated if it's not all eaten in one sitting.

Meat Loaf **EDITED**

This one is pretty basic, but it's also pretty good.  I don't make it often, but we always enjoy it when I do make it.  This is one that you can experiment with.  Also, the recipe I use calls for 2 lbs. of ground meat, but you can half it or increase it as you want.  When I make it, I usually use two pounds and then make it into two small loaves so that I have leftovers for the next day.  I've learned, I can make one large loaf and serve it but there won't be anything left!  Or, I can make it into two smaller loaf pans and only serve one so that we'll have leftovers.  Bill likes meatloaf.  A Lot!

This is a dish that can be personalized, you can use the vegetables & spices I suggest or use whatever you like or have on hand.  Meatloaf was probably invented as a way to stretch the available resources.  You can leave out the eggs and use about 1/4 cup of milk if you'd prefer, but I strongly suggest that you use either one of them as the breadcrumbs need the moisture.

Meat Loaf

2 lbs. gound meat (I usually use turkey but you could use lean beef, chicken or even buffalo!)
1/2 of an onion, chopped
1/2 of a bell pepper, chopped
2 - 4 stalks celery, chopped
1 - 2 tomatos, chopped

Mix all ingredients, I usually use a wooden spoon to stir because it can be too heavy for a plastic spoon.

Add:

2 eggs (can use one)
breadcrumbs (I use crackers most often, about 1/3 of a tube and crush them in a baggie with a rolling pin)
(Mom would use about 1/2 cup of oatmeal or actual breadcrumbs, if that's what she had on hand)

Salt (not much, maybe 1/8th of a teaspoon)
Pepper (about 1/8th teaspoon)
Dash garlic powder or about 1/8th teaspoon fresh, crushed garlic (or less)
1/4 teaspoon parsley flakes
1/8th teaspoon sage
Dash Rosemary
Dash dill seed (optional)
1/8th teaspoon basil
Ketchup, probably about 1/4 cup (optional)
(and more) Ketchup spread of the top of the meat loaf before baking (optional)

Stir well.  Place it in a baking dish or two loaf pans (I usually spray the pans very lightly with an olive oil based cooking spray).  Cook at 350 for about an hour.  If you are using one large pan, it may need more time.  Check for doneness using a fork, most cooks can tell by the way the meatloaf feels in terms of firmness but I usually insert the fork in the middle and break up a small piece so I can tell by sight.  It is probably going to need to be drained as there will be some grease.  Beef will have more than turkey.  I've never made it with chicken but I would expect grease.  When draining, you might need an extra pair of arms to hold either a spatula, plate or lid over the top of the pan so that the grease drains out but the loaf stays in the pan!

You can make this one ahead and freeze it, just be sure it's thoroughly thawed before baking.  Also, it's baked uncovered.

**EDIT:  I made this with 1 1/2 pounds of ground turkey but I was out of tomatoes.  Being a Texan, Rotel is always on hand and I decided to try it instead of fresh tomatoes.  I used one can, the one I had was the "hot" variety.  I mixed it in with the meat and all the other stuff, then cooked it at 350 degrees and it took right at an hour.  It was delicious!  Spicy, but not overly so.  I didn't use the ketchup in/on it this time since I wasn't sure how it would taste with the Rotel but I think I will use the ketchup the next time I make it this way.  I'll probably continue to use Rotel every time now, it was so good.