| 12 | 13 | 14 | 15 | 16 |
| 1 | 17 | 34 | 51 | 68 |
|
often, then remove it from the heat.
3
4
5
. In a large bowl, add all but 2 tablespoons of the tomato sauce to the
meat. Use a large wooden spoon or your hands to work the sauce into the
meat until it is very well combined.
. Combine the remaining ingredients with the ground sirloin-- flour, salt,
onion powder and ground pepper. Use the wooden spoon or your hands to
work the spices and flour into the meat.
. Load the meat into a loaf pan (preferably a meatloaf pan with two
sections which allows the fat to drain, but if you don't have one of
those a regular loaf pan will work). Wrap foil over the pan and
place it into the oven for 30 minutes.
6. After 30 minutes, take the meatloaf from the oven, remove the foil and,
if you aren't using a meatloaf pan, drain the fat.
7
. Using a knife, slice the meatloaf all the way through into 8 slices
while it is still in the pan. This will help to cook the center of the
meatloaf. Pour the remaining 2 tablespoons of sauce over the top of
the meatloaf, in a stream down the center. Don't spread the sauce.
8
. Place the meatloaf back into the oven, uncovered, for 25-30 minutes or
until it is done. Remove and allow it to cool for a few minutes before
serving.
Serves 4.
Brown Derby's Original Cobb Salad
1
1
/2 head of lettuce
/2 bunch watercress
small bunch chicory
/2 head romaine
1
1
2
2
6
1
3
2
medium tomatoes, peeled
breasts of boiled roasting chicken
strips crisp bacon
avocado
hard-cooked eggs
tablespoons chopped chives
1
/2 cup crumbled imported Roquefort cheese
1
cup Brown Derby Old-Fashioned French Dressing (See recipe, below)
Cut finely lettuce, watercress, chicory and romaine and arrange in salad
bowl. Cut tomatoes in half, remove seeds, dice finely, and arrange over
top of chopped greens. Dice breasts of chicken and arrange over top of
chopped greens. Chop bacon finely and sprinkle over the salad. Cut avocado
in small pieces and arrange around the edge of the salad. Decorate the
salad by sprinkling over the top the chopped eggs, chopped chives, and
grated cheese. Just before serving mix the salad thoroughly
with French Dressing.
Yield: Serves 4 to 6
Brown Derby Old-Fashioned French Dressing
1
1
1
cup water
cup red wine vinegar
teaspoon sugar
Juice of 1/2 lemon
1/2 teaspoons salt
2
1
1
1
1
1
3
teaspoon ground black pepper
teaspoon Worcestershire sauce
teaspoon English mustard
clove garlic, chopped
cup olive oil
cups salad (vegetable) oil
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