Senior Member
Banned
Stinkhammers Meat Loaf
1 lb of ground beef
1/2 lb of ground pork
1/2 lb of ground veal
1/4 vidalia or spanish onion
1/2 red bell pepper
Honey
Sun dried tomatos
Tomato paste 1 small can
Pre heat oven to 350 degrees.
Use the backside of a cheese grater, where the holes are super small and shred the onion and set aside. Dice up the red bell pepper and also set aside.
Heat up about 3 tablespoons or so of honey in the microwave, once its heated and easily stirs blend the 3 meats , the onion, pepper and the honey together in a large mixing bowl. Once everything is well blended, place the blend into a thinly butter lined baking pan that will accomodate the amount of meat so it doesnt leave spaces on any of the ends or sides, it should fill the pan and any extra is mounded over top. Once this is done, dice up finely about 5 sun dried tomatos (they are super small). Then heat up about 3 more table spoons of honey, once it is heated to the point of it being easily stirred whisk the honey into the tomato paste until well blended, then blend in the finely diced sun dried tomatos. You have to do the honey first before it cools.
Now take the current mixture and spoon on top of the meat in the baking pan, use a chefs paintbrush and literally paint on the mixture so the entire top has a small coating, but not too thick. Then bake at 350 degrees for 45 minutes to 1 hour.
Remove the loaf from the baking pan and place on a plate (I use a piece of foil on top of a oven mit on my hand and turn the pan over and lightly shake until it slides out onto the foil then place the plate facing down on the bottom of the loaf and sharply turn it right side up)
Once on the plate place the foil loosely around the loaf for about 10 minutes so it sets.
Now slice and serve with your favorite potato type or style side dish.
Here you go Yen, if this dont curb your appetite, nothing will.
Member
Grate some cheese into the spag bol, and instead of lasagne sheeets, use potato and aubergine(egg plant) slices. Instant Mousaka.Originally posted by urlybird0:
Hey Yen ,
try this idea ,
Cook up a big pan of Spaghetti Bolognese , have it with pasta on day 1 , day 2 make a Lasagne with half of whats left , and day 3 add some kidney beans and chillis and eat with rice and tachos
regards
Ubd
Member
Cptn Spoonmans heart stopping potatoes:
Start with a beef kilbasa chopped into 1/4-1/2 inch pieces. I usually quarter the kilbasa and then slice it into pieces. Start that frying in its own pan till nicley browned.
In a larger fry pan start with 2 tablespoons butter and 4 average sized potatos peeled and cubed slightly larger then the kilbasa, and 1/2 large chopped vadiala onion on top of the potatoes. Sprinkle with chili powder salt and pepper, cover and cook till the potatoes start to get soft.
Uncover, gently turn the potatoes when browned on the bottom (so as not to mash them) leave uncovered, then dump the browned kilbasa and fat over the potatos, and continue to brown over a low heat. ( you can drain the fat if it is a concern, but you need to replace with some heart healthy oil to crisp the potatoes). It is key to let the potatoes brown and crisp, while turning as little as possible, so you dont end up with mush.
after a second turn sprinkle 4 finely chopped cloves of garlic on top to steam and flavor, and allow them to cook in there for the last couple of turns. We add the garlic late to keep it from burning, as it cooks in a short time. Things start smelling awesome at this point!
When its all nice and crispy, salt and pepper again to taste, spoon and serve while hot.
This dish is not very tasty when reheated, so make only what you need.
Serves 2-3 hearty eaters and is a meal in itself.
A breakfast variation is to use a package of brown and serve sausage browned then cut into bite sized pieces instead of the kilbasa, and after its almost all done, scramble 6 eggs in the empty sausage pan, and add to the potato mixture just before serving. This is a awsome camping breakfast, and keeps people from eating just the sausages. And its great with toast!
Junior Member
I just got in here and find find this all just great.
Now I haven't seen any german recipes yet so I thought I would make mention of a few. Unfortunately I'm not a cook and back in the days when mom made it I didn't think much of watching what went in it.
Considering this would be a submarine in WWII potatoes is probably the staple. Therefore potato (spud) salad. This a recipe I found online which sounds like real german thing... you gotta have pickles.
3 cups cooked potatoes, warm, cubed
1/4 cup chopped pimiento
1/4 cup dill pickle, chopped
1 small onion, chopped
1/4 cup mayonnaise, or to taste
1/2 teaspoon salt
1/2 teaspoon paprika
Next would be potato soup with a piece of bread and small piece of bacon or ham (most likely smoked before leaving port). A recipe you ask, think of soup...water, potatoes, what ever spices are handy. As for the portion of ham, not very big... you have to remember there was rationing during WWII. The big portions and meals took place when submariners returned to port.
If I find anything else I'll pass it on.
Senior Member
Just tried that today. Yum. That was good.Originally posted by stinkhammer6:
Sailors Nacho's
Place the contents of a small bag of nacho dorito chips on a plate.
Dig in your gunny sack for a few packets of taco bell mild sauce and coat the chips until satisfied.
See the cook for a handful of shredded cheddar cheese and have him put it in the microwave for you for about a minute until the cheese is melted.
Eat in the stern torpedo room as to not attract other hungry sailors.
Senior Member
So ..... are we ready to make a real cookbook somewhere on the net with closeups on the plates, and also some stories and photographs of SHIII players on fabolous missions, we can browse through this forum and find some nice stories so that the guy cooking can read some stories while he is cooking if you know what I mean ...... So what place on the internet can host a "life style / cook book" for SHIII karleuns? (might be a good idea when so much effort is going into this cookbook )
Senior Member
