Wednesday, January 23, 2013

National Pie Day

Today, January 23, is National Pie Day. As I’m sure you all know, there are many types of pie, both sweet and savory. From good old Apple Pie to Zucchini Pie, with small hand-held pies somewhere in between. If you aren’t familiar with them, these are pies made by folding dough around a stuffing, often made of a variety of meat, cheese, vegetables or fruit.   One of these treats is commonly known as an “empanada” in Latin America, Southern Europe and Southern Asia and as a“pasty” (pronounced same as either “nasty” or “PAH-stee”) in Great Britain.

In honor of the day, I just took a Peanut Butter Pie out of the oven. It looks and smells delicious, and I can hardly wait for a slice. The recipe was in an archived post titled "Family Reunions", dated September 5, 2012. Please check it out there, and if you can’t find it let me know. I’ll email it to you!






























I also have a meatloaf in the oven. Normally I bake them a bit early so they can cool enough to cut easily without falling apart, then just reheat a bit to serve. This recipe is from the small cookbook that came with the Perfect Meatloaf pan, which is terrific. The loaves slide out easily without sticking, and all the grease stays in the bottom of the pan, well below the meatloaf. I’ve used several different recipes with this pan, and they all work well, but I particularly like this one.

CLASSIC MEATLOAF WITH RED SAUCE AND ONIONS

 
2 pounds ground beef
1/2 cup grated (or finely chopped) onion
1 cup fresh bread crumbs
1/2 cup milk
2 eggs, lightly beaten
2 teaspoons dried parsley
1/2 teaspoon each salt and pepper
2 tablespoons brown sugar
1 tablespoon prepared yellow mustard
1/3 cup ketchup
1/4 cup thinly sliced onion
 
Preheat oven to 350 degrees. Spray pan with cooking spray. In a large bowl, mix together beef, onion, bread crumbs, milk, eggs and seasonings until well combined. Shape into a loaf and place in prepared pan. In a small bowl combine brown sugar, mustard, ketchup and onion; spread over loaf.
Bake for 1 hour. Remove from oven and let rest 10 minutes before serving.
 
(Recipe from “Perfect Meatloaf Recipe Guide”)
 
Of course, this recipe could be prepared in any type of pan. Give it a try – it’s delicious!

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