• Meatloaf-Dont' Let Yours

    From Dave Drum@1:3634/12 to Sean DennisAll on Tue Oct 7 14:03:00 2025
    Odd. Ther last three or four things you have posted to me have not
    made it past Outpost. I didn't see anything that indicated private
    or confidential ... so, I brute foreced this one into this packet0

    Sean Dennis wrote to Dave Drum <=-

    And I have *never* been a fan of meatloaf.

    I like meatloaf but not the standard meatloaf.

    Title: Chicken Scrapple

    Now I'd eat that. It looks good to me.

    My second wife didn't do a lot of cooking but back when our marriage
    was good, she developed this recipe for me and it's actually really
    good in my opinion.

    I have three pounds of ground chicken hiding out in my freezer and
    might use it in this recipe.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Maura's Easy Meatloaf
    Categories: Main dish, Meats, Seandennis
    Yield: 1 Loaf

    I hereby bequeath you my future meatloaf, in perpetuity. I'd much
    rather do this with ground chicken ......... if I'm not using it instead
    of poek in my chile verde - so I can serve ity to my Kosher friends.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Slow Cooker Chipotle Chicken Sloppy Joes
    Categories: Poultry, Vegetables, Chilies, Bread
    Yield: 6 servings

    7 1/2 oz Can chipotles in adobo
    1 sm Yellow onion; fine chopped
    2/3 c Ketchup
    3 tb Tomato paste
    2 tb Sugar
    2 lb Ground chicken
    Salt & black pepper
    6 Warmed burger buns; for
    - serving

    Dump the can of chipotles in adobo sauce onto a cutting
    board. Finely chop the chilies. Scrape the chopped chiles
    and sauce into the slow cooker. Add 1/4 cup of water to
    the can and stir to release any residual chipotle sauce,
    then pour the mixture into the slow cooker.

    Add the onion, ketchup, tomato paste and sugar, and stir
    to combine. Add the ground chicken, season generously
    with salt and pepper and stir to combine with the sauce.

    Cover and cook on low for 4 hours. Using a spatula,
    break the chicken into smaller chunks. Taste, and season
    with more salt and pepper, if needed.

    Divide among over burger buns.

    By: Carolina Gelen

    Yield: 6 servings (about 1 1/2 quarts)

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Useless Invention: Ejector seats for helicopters.
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