SC - Dried currents
geneviamoas@juno.com
geneviamoas at juno.com
Mon May 4 21:12:41 PDT 1998
In a message dated 5/4/98 2:53:49 PM Eastern Daylight Time,
marisa_herzog at macmail.ucsc.edu writes:
<< I had never had meatloaf with any kind of filler (bread crumbs,
milk soaked bread, oatmeal) until about 10 years ago. I think the oatmeal
was
used to stretch the meat and make it more economical >>
The use of a filler also provides a medium for soaking up juices as the laof
is baked with the resulting product being much moister and succulent.
Ras
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list