Loin of Pork, Braised in Red Wine

From Ruth Van Waerebeek’s “Everyone Eats Well in Belgian.” She describes it as her mother’s signature dish. Recommends: “This wonderful dish is tradtionally served with Recipe #341811. Recipe #418054 make it a feast.”

My Mother’s Belgian Meatloaf

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.

Belgian Hare a La Maryland

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.

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