Great Great Aunt Jessies 1940s Grilled Onion Halves Recipes
OLD FASHION MEATLOAF
Make and share this Old Fashion Meatloaf recipe from Food.com.
Provided by hjunkman
Categories Meat
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Mix together the tomato sauce, barbecue sauce and sugar in a small saucepan.
- over medium heat. Heat the mixture until it begins to bubble, stirring often,.
- then remove it from the heat.
- In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat.
- Mix the sauce into the meat, then add the remaining ingredients. Mix again.
- Pack a loaf pan with the meat mixture, cover with foil, and bake for about.
- 30 minutes. Remove foil and drain fat. Cut the meatloaf, while in the pan,.
- into eight separate slices. Pour remaining sauce over the meatloaf. Return.
- to oven and cook for another 30 minutes, uncovered. Allow to cool slightly.
- before serving.
Nutrition Facts : Calories 448.6, Fat 25.9, SaturatedFat 10.3, Cholesterol 114, Sodium 893.5, Carbohydrate 17.6, Fiber 1.4, Sugar 6.2, Protein 34.8
ROASTED ONION HALVES
From How to Cook Everything Vegetarian by Mark Bittman. Roasted onions are delicious and easy to make in the oven; to keep them intact, try not to fuss with them as they roast. You can use any kinds of onion you like here, even sweet ones like Walla Walla or Vidalia, though these sweet varieties will be much softer when done. Serve the onions hot, warm, or at room temperature, garnished, if you like, with chopped herbs or nuts. And, as a bonus, you can use the leftovers as an alternative to raw onions in virtually any dish. Other vegetables you can use: large shallots, simply peeled and left whole.
Provided by BB2011
Categories Onions
Time 55m
Yield 4 onions, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 400°F Grease a small baking or roasting pan with a little olive oil or line it with parchment paper. Rub the onions with the 2 tablespoons olive oil and sprinkle them all over with salt and pepper.
- Put the onions cut side down in the prepared pan. Roast, undisturbed, until they start to brown, about 20 minutes. Use a spatula to turn them over. Top with the thyme if you like, then return them to the oven for another 15 to 25 minutes, depending on how tender you want them. Check for doneness by sticking a sharp-tipped knife or skewer into the side of one. Serve hot or at room temperature.
Nutrition Facts : Calories 103.7, Fat 6.9, SaturatedFat 1, Sodium 4.5, Carbohydrate 10.3, Fiber 1.9, Sugar 4.7, Protein 1.2
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- Hold the onion on a cutting board, with the root end facing sideways. About 3/4 of an inch in from the root, drive a wooden skewer through the center of the onion. Push the skewer all the way through, so that the flat end of the skewer is next to the onion and the pointy end is as far away from the onion as possible.
- On one side of the skewer, slice the root end off of the onion. On the other side of the skewer, leaving about 3/4 inch of onion, slice the onion so that the skewer is going through the center of the slice.
- Use a knife to cut the part of the skewer that is sticking out of the onion. Repeat until both onions have been sliced into even slices, about 3/4 inch thick. Trim the skewers so that there is not excess sticking out of the onion.
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