From Ruth van Waerebeek’s “Everybody Eats Well in Belgium Cookbook.” Ruth call this “My Mother’s Meatloaf.” She also recommends a variation: adding small cubes of Swiss cheese to the meat mixture, and placing thin slices of smoked bacon atop the loaf while it is baked.
From Ruth Van Waerebeek’s “Everybody Eats Well in Belgium Cookbook.” She recommends serving as an accompaniment to roasted poultry or pork.
Rabbit is available at supermarkets these days if you don’t hunt your own. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
From “International Vegitarian Cusine” – a book I saved from my mom’s garage sale. My hubby’s only comment? He was worried I had undercooked the meat!
Well, this is a multi-cultural recipe! It uses Challah bread, making it Jewish, Canadian strawberry jam, and is an English recipe. Go figure! This dessert is also a wonderful breakfast, topped with maple syrup!
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