Tag Archives: onion

Great Meatloaf

Ingredients

  • 1 1/2 pounds ground beef
  • 1 1/4 teaspoons salt
  • 1 egg
  • 1 dash ground black pepper
  • 1 cup soft bread crumbs
  • 1/2 cup milk
  • 1/3 cup steak sauce, (e.g. Heinz 57)
  • 1 onion, chopped
  • 1/2 cup diced green bell pepper
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 1/2 x 4 1/2 inch loaf pan.
  2. In a mixing bowl, combine the ground beef, salt, egg, black pepper and bread crumbs. Pour in the milk, 3 tablespoons of the steak sauce, onion and green bell pepper.
  3. Place the mixture into the prepared loaf pan and shape into a loaf. Brush the top with the remaining steak sauce.
  4. Bake in the preheated oven for 1 hour or until done. Allow to stand 5 minutes before slicing.

ONIONS, ONION, ONIONS

From what they say, this is a true fact!

In 1919, when the flu killed 40 million people, there was this Doctor that visited the many farmers to see if he could help them combat the flu.  Many of the farmers and their family had contracted it and many died.  The doctor came upon this one farmer, and to his surprise, everyone was very healthy.  When the doctor asked what the farmer was doing that was different, the wife replied that she had placed an unpeeled onion in a dish in the rooms of the home, (probably only two rooms back then).  The doctor couldn’t believe it and asked if he could have one of the onions and place it under the microscope.  She gave him one and when he did this, he did find the flu virus in the onion.  It obviously absorbed the bacteria; therefore, keeping the family healthy.

Now, I heard this story from my hairdresser in AZ.  She said that several years ago many of her employees were coming down with the flu and so were many of her customers.  The next year she placed several bowls with onions around in her shop.  To her surprise, none of her staff got sick. It must work….  Try it and see what happens.  We did it last year and we never got the flu.

Now there is a P. S. to this….  I sent it to a friend in Oregon who regularly contributes material to me on health issues.  She replied with this most interesting experience about onions

Thanks for the reminder.  I don’t know about the farmer’s story, but I do know that I contacted pneumonia and needless to say I was very ill.  I came across an article that said to cut both ends off an onion put it into an empty jar___..placing the jar next to the sick patient at night.  It said the onion would be black in the morning from the germs.  Sure enough it happened just like that, the onion was a mess and I began to feel better.  Another thing I read in the article was that onions and garlic placed around the room saved many from the black plague years ago.  They have powerful antibacterial, antiseptic properties.

This is the other note.  Lots of times when we have stomach problems we don’t know what to blame.  Maybe it’s the onions that are to blame.  Onions absorb bacteria is the reason they are so good at preventing us from getting colds and flu’s and is the very reason we shouldn’t eat an onion that has been sitting for a time after it has been cut open!  LEFT OVER ONIONS ARE POISONOUS!

I had the wonderful privilege of touring Mullins Food Products, Makers of Mayonnaise.  Mullins is huge, and is owned by 11 brothers and sisters in the Mullins family.  My friend, Jeanne, is the CEO.  Questions about food poisoning came up, and I wanted to share what I learned from a chemist. The guy who gave us our tour is named Ed.  He’s one of the brothers.  Ed is a chemistry expert and is involved in developing most of the sauce formula.  He’s even developed sauce formula for McDonald’s.  Keep in mind that Ed is a food chemistry whiz.  During the tour, someone asked if we really needed to worry about mayonnaise.  People are always worried that mayonnaise will spoil.  Ed’s answer will surprise you.  Ed said that all commercially-made Mayo is completely safe.  “It doesn’t even have to be refrigerated.  No harm in refrigerating it, but it’s not really necessary.”  He explained that the pH in mayonnaise is set at a point that bacteria could not survive in that environment.  He then talked about the quaint essential picnic, with the bowl of potato salad sitting on the table and how everyone blames the mayonnaise when someone gets sick.  Ed says that when food poisoning is reported, the first thing the officials look for is when the ‘victim’ last ate ONIONS and where those onions came from (in the potato salad?).  Ed says it’s not the mayonnaise (as long as it’s not homemade Mayo) that spoils in the outdoors.  It’s probably the Onions, and if not the onions, it’s the POTATOES.  He explained, onions are a huge magnet for bacteria, especially uncooked onions.  You should never plan to keep a portion of a sliced onion.  He says it’s not even safe if you put it in a zip-lock bag and put it in your refrigerator.  It’s already contaminated enough just by being cut open and out for a bit, that it can be a danger to you (and doubly watch out for those onions you put in your hotdogs at the baseball park!).  Ed says if you take the leftover onion and cook it like crazy you you’ll probably be okay, but if you slice that leftover onion and put on your sandwich, you’re asking for trouble.  Both the onions and the moist potato in a potato salad will attract and grow bacteria faster than any commercial mayonnaise will even begin to break down.  Also, dogs should never eat onions.  Their stomachs cannot metabolize onions.  Please remember it is dangerous to cut an onion and try to use it to cook the next day, it becomes highly poisonous for even a single night and creates toxic bacteria which may cause adverse stomach infections because of excess bile secretions and even food poisoning.

Got’ta love those onions.


Baked Spaghetti

Serves: 8

Ingredients

  • 1 (16 ounce) package spaghetti
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 (26 ounce) jar meatless spaghetti sauce
  • 1/2 teaspoon seasoned salt
  • 2 eggs
  • 1/3 cup grated Parmesan cheese
  • 5 tablespoons butter, melted
  • 2 cups small curd cottage cheese
  • 4 cups shredded mozzarella cheese

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Directions

1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce and seasoned salt; set aside.

2. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.

3. Place half of the spaghetti mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350 degrees F for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted.


Lentil Soup

Ingredients

  • 2 tablespoons olive oil, plus extra for drizzling
  • 1 medium onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, chopped
  • Salt and freshly ground black pepper
  • 1 (14 1/2-ounce) can diced tomatoes
  • 1 pound lentils (approximately 1 1/4 cups)
  • 11 cups low-salt chicken broth
  • 4 to 6 fresh thyme sprigs
  • 2/3 cup dried elbow pasta
  • 1 cup shredded Parmesan

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Directions

  1. Heat the oil in a heavy large pot over medium heat.
  2. Add the onion, carrots, and celery.
  3. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes.
  4. Add the tomatoes with their juices.
  5. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes.
  6. Add the lentils and mix to coat.
  7. Add the broth and stir.
  8. Add the thyme sprigs.
  9. Bring to a boil over high heat.
  10. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
  11. Stir in the pasta.
  12. Simmer until the pasta is tender but still firm to the bite, about 8 minutes.
  13. Season with salt and pepper, to taste.
  14. Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

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