A FAVORITE THEME’S MENU

How I love different Meat Loaves. Every time I search in my multiple books of recipe clippings I find new and exiting recipes of this dish of the seventies, which is still in fashion, and which can be served for many or few. Here another Menú on a subject that might be already boring for a few, but might prove that good food might be inexpensive and simple to prepare. Buen Provecho!

ASPARAGUS VICTORIA
Serves 6

Dressing:
3/4 cup olive oil
3 tb Balsamic Vinegar
1 hard cooked egg
1/2 tsp dry mustard
2 garlic cloves
1 tsp salt
ground pepper

Place in blender and blend 1 minute. Chill.

Salad:
1 can asparagus, chilled
1 can heart of palms drained
Lettuce
6 pimento strips
2 tb grated Parmesan cheese

Cut asparagus stalks in half lengthwise. Cut hearts of palm into 1/2 inch slices. Line individual plates with lettuce. Lay asparagus in the center. Arrange hearts of palm and pimentos over asparagus. Sprinkle each plate with cheese. Drizzle dressing over salad and serve remaining dressing separately.

SPINACH LOAF
Serves 8

1 package (10 oz) frozen chopped spinach
1 1/2 tb margarine
1 tsp vegetable oil
1/3 cup chopped onion
1lb ground beef
1/2 lb ground veal
1/4 lb pork sausage
1 garlic clove crushed
1 tsp salt
1/2 tsp ground pepper
1/8 tsp ground nutmeg
1 tb dry sherry
2 eggs lightly beaten
dash of Tabasco
3/4 cup packaged bread crumbs
1/2 cup Grated Parmesan cheese
2 tsp prepared mustard
1 tsp chili sauce
1/4 tsp leaf oregano, crumbled

Cook the spinach. Press out excess liquid. Heat butter and oil in saucepan, sauté onion until translucent. Add spinach; cook over medium heat until mixture is quite dry. Mix beef, veal, sausage, garlic, salt, pepper and nutmeg. Stir in spinach-onion mixture and sherry. Add eggs, Tabasco, bread crumbs and 1/4 cup Parmesan; mix thoroughly. Shape mixture into a loaf in a shallow baking dish. Combine mustard, chili sauce and oregano; spread over loaf. Bake in a 375 F oven for 1 hour. Remove from oven; sprinkle top with remaining 1/4 cup grated Parmesan; bake 15 minutes longer. Serve with a mild tomato sauce if you wish or with Pico de Gallo Salsa.

SUPREME SLICED POTATOES
Serves 8

6 cups thinly sliced potatoes
2 tb margarine
2 tb all purpose flour
2 cups milk
1 tsp salt
pinch of ground pepper
1/4 cup sliced green onions
2 cups shredded sharp cheddar cheese
1 1/2 cups bread cubes
1/4 cup margarine
1/4 cup parmesan or romano cheese, grated

Arrange the potato slices overlapping in a Lasagna mold. Prepare a White Sauce with the margarine, flour, milk and seasonings. Add the green onions and the Cheddar cheese, move until the cheese melts. Add the white sauce to the mold, covering with the sauce the potatoes. Cover with aluminum foil; bake at 350 F for 1 hour. Uncover the mold, cover with the bread cubes (which were previously mixed with the margarine and Parmesan cheese). Continue baking for 30 minutes or until the potatoes are tender and the crust is lightly browned.

As dessert, a Macedoine of fruits with a delicious syrup made of brown sugar, brandy and some butter (boiled, and reduced).