also know as babbling idiocy.
Tuesday, August 29, 2006
Bharji Bread or the first one to make it out.
Bharji Bread formerly known as Curried Onion Bread
1 cup sour cream, at room temperature
3 tablespoons water
3-3-1/2 cups all-purpose flour, divided
1 package active dry yeast
2 tablespoons sugar
1-1/2 teaspoons salt
2 teaspoons of your favorite curry powder (I used Ship)
1/4 teaspoon baking soda
1 small onion cut into small dice
Vegetable oil or nonstick cooking spray
Small amount of melted butter
Stir together sour cream and water in small saucepan. Heat over low heat until temperature reaches 120° to 130°F. Do not boil. Combine 2 cups flour, yeast, sugar, salt and baking soda in a large bowl. Spread sour cream mixture evenly over flour mixture with rubber spatula. Stir until well blended. Turn out dough onto lightly floured surface. Knead about 5 minutes adding enough of remaining flour to make a smooth and elastic dough. Place in a lightly oiled bowl and turn to coat. Cover with a damp cloth and let stand in a warm place to rise for about 1-2 hours or until doubled in volume.
Punch down dough and knead in the onions until completely mixed through the dough. Form into a ball or loaf shape and place in the center of a lightly greased cookie sheet. Cover with a damp cloth and allow to rise until doubled in volume.
Preheat oven to 375. Bake loaf 35-45 minutes until golden brown and hollow sounding when thumped. Brush with melted butter after it comes out of the oven.
Notes-This was totally Karl's idea. My idea was to make more of a filled type bread with a curried onion filling. This turned out incredible. It reminds Karl of Bharji's which is exactly what he wanted. It reminds me of onion and dill bread that we used to get when we were little kids. I'm actually going to use the sour cream base for an onion dill bread in the near future. I'm pretty sure this is also going to make killer toast so I'm hoping there will be some left after dinner tonight.
August 29, 2006-Yes, it does make incredible toast and if you top it with eggs scrambled with sourcream and cheddar cheese it makes a damn fine breakfast.
By the way if you don't know what Bharji is (also spelled bharjee, bhargee, bhagee, and bhaji) It's a yummy fried onion fritter made with gram flour (chickpea flour), curry powder cilantro and of course onions.
1 cup sour cream, at room temperature
3 tablespoons water
3-3-1/2 cups all-purpose flour, divided
1 package active dry yeast
2 tablespoons sugar
1-1/2 teaspoons salt
2 teaspoons of your favorite curry powder (I used Ship)
1/4 teaspoon baking soda
1 small onion cut into small dice
Vegetable oil or nonstick cooking spray
Small amount of melted butter
Stir together sour cream and water in small saucepan. Heat over low heat until temperature reaches 120° to 130°F. Do not boil. Combine 2 cups flour, yeast, sugar, salt and baking soda in a large bowl. Spread sour cream mixture evenly over flour mixture with rubber spatula. Stir until well blended. Turn out dough onto lightly floured surface. Knead about 5 minutes adding enough of remaining flour to make a smooth and elastic dough. Place in a lightly oiled bowl and turn to coat. Cover with a damp cloth and let stand in a warm place to rise for about 1-2 hours or until doubled in volume.
Punch down dough and knead in the onions until completely mixed through the dough. Form into a ball or loaf shape and place in the center of a lightly greased cookie sheet. Cover with a damp cloth and allow to rise until doubled in volume.
Preheat oven to 375. Bake loaf 35-45 minutes until golden brown and hollow sounding when thumped. Brush with melted butter after it comes out of the oven.
Notes-This was totally Karl's idea. My idea was to make more of a filled type bread with a curried onion filling. This turned out incredible. It reminds Karl of Bharji's which is exactly what he wanted. It reminds me of onion and dill bread that we used to get when we were little kids. I'm actually going to use the sour cream base for an onion dill bread in the near future. I'm pretty sure this is also going to make killer toast so I'm hoping there will be some left after dinner tonight.
August 29, 2006-Yes, it does make incredible toast and if you top it with eggs scrambled with sourcream and cheddar cheese it makes a damn fine breakfast.
By the way if you don't know what Bharji is (also spelled bharjee, bhargee, bhagee, and bhaji) It's a yummy fried onion fritter made with gram flour (chickpea flour), curry powder cilantro and of course onions.
Tuesday, August 22, 2006
The staff of life...
Our recent trip to Indy introduced us to the joys of Mexican pastry. We do have a Mexican bakery here and I am planning on visiting it very soon but I'm afraid it's going to be aimed at the gringas and too upscale. So I decided to try my hand at Conchas which was damn close to my favorite thing we tried. I found a recipe on AllRecipes and modified it slightly so I could use ingredients I have on hand. This is extremely close and slightly better than the ones we had in Indy.
Conchas
Dough
2 1/2 teaspoons yeast
1/2 cup warm water
1/4 cup milk
1/4 cup heavy cream
3/8 cup white sugar
1 teaspoon salt
1/3 cup butter melted and cooled
1 egg
4 cups (approximately) all purpose flour
1/2 teaspoon ground cinnamon
Topping
2/3 cup sugar
1/2 cup butter softened
1 cup flour
2 teaspoons vanilla
In a large bowl stir together the yeast and warm water. Mix in the milk, 3/8 cup sugar, melted butter, salt and 2 cups of flour. Add the cinnamon and enough of the remaining flour to form soft, non-sticky dough that cleans the side of the bowl.
Turn out onto a lightly floured surface and knead until smooth and elastic about 10 minutes. Form into a ball and placed smooth side up in a greased bowl. Cover with a damp cloth and place someplace warm and draft free to rise until doubled in bulk. 1-2 hours. Punch down and allow to rise again. Alternatively you can place the dough in the refrigerator and allow it to rise slowly overnight. Remove it from the fridge and allow it to come to room temp before working.
When dough is done rising, make the topping. Cream together the butter and sugar until light and fluffy add the flour and vanilla mix to form a paste.
Divide the bread dough into 12 equal balls and place on a lightly greased cookie sheet. Divide the topping into 12 equal balls, flatten and place one disk on each dough ball. Make score lines in topping to resemble a clam shell. Cover with a damp cloth and let rise until doubled about 45 minute to one hour.
Preheat oven to 375. Bake conchas 20-25 minutes until golden brown and hollow
sounding when thumped. Hardest part...allow to cool 15 minutes before eating.
The baking of conchas inspired me to do a little bit of experimental baking. I came up with
Chai Crumble Buns
Dough
2 1/2 teaspoons yeast
2 Tablespoons warm water
1 teaspoon sugar
1 cup milk
10 Chai tea bags (I used 6 Celestial Seasonings Teahouse Chai Original and 4 Stash Double Spice)
6 green cardamom pods (optional
1/3 cup white sugar
1 teaspoon salt
1/2 cup butter melted and cooled
1 egg
4 cups (approximately) all purpose flour
Topping
1/2 cup sugar
1/2 cup butter softened
1/2 cup flour
2 weetabix biscuits crumbled or 1/2 cup oatmeal
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon white pepper
In a small saucepan bring the milk, teabags and cardamom pods to a bare simmer. Stir and remove from heat. Set side to cool. When cool remove cardamom pods and teabags squeezing to remove as much milk as possible.
In a large bowl stir together the yeast and warm water. Mix in the chai flavored milk, 1/3 cup sugar, melted butter, salt and 2 cups of flour. Stir in enough of the remaining flour to form soft, non-sticky dough that cleans the side of the bowl.
Turn out onto a lightly floured surface and knead until smooth and elastic about 10 minutes. Form into a ball and placed smooth side up in a greased bowl. Cover with a damp cloth and place the dough in the refrigerator and allow it to rise slowly overnight or 12 hours. Remove it from the fridge and allow it to come to room temp before working.
When dough is at room temperature, make the topping. Cream together the butter and sugar until light and fluffy add the flour weetabix, vanilla, cinnamon and white pepper mix to form a crumbly dough.
Divide the bread dough into 12 equal balls and place on a lightly greased cookie sheet. Divide the topping into 12 equal portions, place one disk on each dough ball and flatten out to cover as much of the top os possible. Make back and forth score lines in topping. Cover with a damp cloth and let rise until doubled about 45 minute to one hour.
Preheat oven to 375. Bake 20-25 minutes until golden brown and hollow sounding when thumped.
And...
Orange, Blueberry and Walnut Double Glazed Buns
Dough
2 1/2 teaspoons yeast
1/2 cup warm water
1/4 cup milk
1/4 cup heavy cream
3/8 cup white sugar
1 teaspoon salt
1/2 cup butter melted and cooled
1 egg
4 cups (approximately) all purpose flour
1 teaspoon ground cinnamon
2 oz dried navel oranges snipped into small pieces
2 oz dried blueberries
1/2 cup chopped walnuts
Double glaze
1/4 cup butter softened
3 cups powdered sugar
3 Tablespoons frozen orange juice concentrate, thawed
3 Tablespoons milk
1/2 teaspoon vanilla
dash salt
In a large bowl stir together the yeast and warm water. Mix in the milk, 3/8 cup sugar, melted butter, salt and 2 cups of flour. Add the cinnamon and enough of the remaining flour to form soft, non-sticky dough that cleans the side of the bowl.
Turn out onto a lightly floured surface and knead until smooth and elastic about 10 minutes. Knead in the oranges, blueberries and walnuts until incorporated. Form into a ball and placed smooth side up in a greased bowl. Cover with a damp cloth and place someplace warm and draft free to rise until doubled in bulk. 1-2 hours. Punch down and allow to rise again. Alternatively you can place the dough in the refrigerator and allow it to rise slowly overnight. Remove it from the fridge and allow it to come to room temp before working.
Divide the bread dough into 12 equal balls and place on a lightly greased cookie sheet. Cover with a damp cloth and let rise until doubled about 45 minute to one hour.
Preheat oven to 375. Bake 20-25 minutes until golden brown and hollow sounding when thumped. While the buns are baking make the glaze and frosting.
Double Glaze
Mix the butter, salt and powdered sugar until thouroughly combined. Stir in the
orange juice concentrate and the vanilla. Divide this into two parts. Thin one part with the 3 Tablespoons of milk.
While the rolls are still hot dip them into to the glaze and rotate to completely cover the tops. Allow to cool for 15 minutes then frost with the thicker icing.
There is a slight problem with these buns. I bought the dried navel oranges at Trader Joe's and now I can't seem to find another source for them. This doesn't really seem to be a good enough reason to buy a food dehydrator...maybe if one goes cheap enough on eBay...
Conchas
Dough
2 1/2 teaspoons yeast
1/2 cup warm water
1/4 cup milk
1/4 cup heavy cream
3/8 cup white sugar
1 teaspoon salt
1/3 cup butter melted and cooled
1 egg
4 cups (approximately) all purpose flour
1/2 teaspoon ground cinnamon
Topping
2/3 cup sugar
1/2 cup butter softened
1 cup flour
2 teaspoons vanilla
In a large bowl stir together the yeast and warm water. Mix in the milk, 3/8 cup sugar, melted butter, salt and 2 cups of flour. Add the cinnamon and enough of the remaining flour to form soft, non-sticky dough that cleans the side of the bowl.
Turn out onto a lightly floured surface and knead until smooth and elastic about 10 minutes. Form into a ball and placed smooth side up in a greased bowl. Cover with a damp cloth and place someplace warm and draft free to rise until doubled in bulk. 1-2 hours. Punch down and allow to rise again. Alternatively you can place the dough in the refrigerator and allow it to rise slowly overnight. Remove it from the fridge and allow it to come to room temp before working.
When dough is done rising, make the topping. Cream together the butter and sugar until light and fluffy add the flour and vanilla mix to form a paste.
Divide the bread dough into 12 equal balls and place on a lightly greased cookie sheet. Divide the topping into 12 equal balls, flatten and place one disk on each dough ball. Make score lines in topping to resemble a clam shell. Cover with a damp cloth and let rise until doubled about 45 minute to one hour.
Preheat oven to 375. Bake conchas 20-25 minutes until golden brown and hollow
sounding when thumped. Hardest part...allow to cool 15 minutes before eating.
The baking of conchas inspired me to do a little bit of experimental baking. I came up with
Chai Crumble Buns
Dough
2 1/2 teaspoons yeast
2 Tablespoons warm water
1 teaspoon sugar
1 cup milk
10 Chai tea bags (I used 6 Celestial Seasonings Teahouse Chai Original and 4 Stash Double Spice)
6 green cardamom pods (optional
1/3 cup white sugar
1 teaspoon salt
1/2 cup butter melted and cooled
1 egg
4 cups (approximately) all purpose flour
Topping
1/2 cup sugar
1/2 cup butter softened
1/2 cup flour
2 weetabix biscuits crumbled or 1/2 cup oatmeal
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon white pepper
In a small saucepan bring the milk, teabags and cardamom pods to a bare simmer. Stir and remove from heat. Set side to cool. When cool remove cardamom pods and teabags squeezing to remove as much milk as possible.
In a large bowl stir together the yeast and warm water. Mix in the chai flavored milk, 1/3 cup sugar, melted butter, salt and 2 cups of flour. Stir in enough of the remaining flour to form soft, non-sticky dough that cleans the side of the bowl.
Turn out onto a lightly floured surface and knead until smooth and elastic about 10 minutes. Form into a ball and placed smooth side up in a greased bowl. Cover with a damp cloth and place the dough in the refrigerator and allow it to rise slowly overnight or 12 hours. Remove it from the fridge and allow it to come to room temp before working.
When dough is at room temperature, make the topping. Cream together the butter and sugar until light and fluffy add the flour weetabix, vanilla, cinnamon and white pepper mix to form a crumbly dough.
Divide the bread dough into 12 equal balls and place on a lightly greased cookie sheet. Divide the topping into 12 equal portions, place one disk on each dough ball and flatten out to cover as much of the top os possible. Make back and forth score lines in topping. Cover with a damp cloth and let rise until doubled about 45 minute to one hour.
Preheat oven to 375. Bake 20-25 minutes until golden brown and hollow sounding when thumped.
And...
Orange, Blueberry and Walnut Double Glazed Buns
Dough
2 1/2 teaspoons yeast
1/2 cup warm water
1/4 cup milk
1/4 cup heavy cream
3/8 cup white sugar
1 teaspoon salt
1/2 cup butter melted and cooled
1 egg
4 cups (approximately) all purpose flour
1 teaspoon ground cinnamon
2 oz dried navel oranges snipped into small pieces
2 oz dried blueberries
1/2 cup chopped walnuts
Double glaze
1/4 cup butter softened
3 cups powdered sugar
3 Tablespoons frozen orange juice concentrate, thawed
3 Tablespoons milk
1/2 teaspoon vanilla
dash salt
In a large bowl stir together the yeast and warm water. Mix in the milk, 3/8 cup sugar, melted butter, salt and 2 cups of flour. Add the cinnamon and enough of the remaining flour to form soft, non-sticky dough that cleans the side of the bowl.
Turn out onto a lightly floured surface and knead until smooth and elastic about 10 minutes. Knead in the oranges, blueberries and walnuts until incorporated. Form into a ball and placed smooth side up in a greased bowl. Cover with a damp cloth and place someplace warm and draft free to rise until doubled in bulk. 1-2 hours. Punch down and allow to rise again. Alternatively you can place the dough in the refrigerator and allow it to rise slowly overnight. Remove it from the fridge and allow it to come to room temp before working.
Divide the bread dough into 12 equal balls and place on a lightly greased cookie sheet. Cover with a damp cloth and let rise until doubled about 45 minute to one hour.
Preheat oven to 375. Bake 20-25 minutes until golden brown and hollow sounding when thumped. While the buns are baking make the glaze and frosting.
Double Glaze
Mix the butter, salt and powdered sugar until thouroughly combined. Stir in the
orange juice concentrate and the vanilla. Divide this into two parts. Thin one part with the 3 Tablespoons of milk.
While the rolls are still hot dip them into to the glaze and rotate to completely cover the tops. Allow to cool for 15 minutes then frost with the thicker icing.
There is a slight problem with these buns. I bought the dried navel oranges at Trader Joe's and now I can't seem to find another source for them. This doesn't really seem to be a good enough reason to buy a food dehydrator...maybe if one goes cheap enough on eBay...
Monday, August 14, 2006
Back from Indy have to cook up all the weird food.
Seaweed Soup
8 cups of chicken or vegetable broth
A large handful of dried seaweed scissored into small pieces
1 clove of garlic minced
dash of ground ginger
1/2 cup sherry
1 8 oz can sliced water chestnuts and it's water
1 8 oz can sliced bamboo shoots and their water
1/2 tsp or more white pepper
Bring to a boil add
2 medium sized king oyster mushrooms sliced into thin rounds
8 oz raw shrimp
Bring back to a boil add
8 oz soy tofu noodles (fresh ones)
8 oz soy bean or mung bean sprouts
Bring back to a boil turn off heat stir in 1/4 cup of Bragg's liquid amino or light soy sauce. Adjust the level of white pepper until soup has a nice bit of heat. Serve with prawn crackers.
8 cups of chicken or vegetable broth
A large handful of dried seaweed scissored into small pieces
1 clove of garlic minced
dash of ground ginger
1/2 cup sherry
1 8 oz can sliced water chestnuts and it's water
1 8 oz can sliced bamboo shoots and their water
1/2 tsp or more white pepper
Bring to a boil add
2 medium sized king oyster mushrooms sliced into thin rounds
8 oz raw shrimp
Bring back to a boil add
8 oz soy tofu noodles (fresh ones)
8 oz soy bean or mung bean sprouts
Bring back to a boil turn off heat stir in 1/4 cup of Bragg's liquid amino or light soy sauce. Adjust the level of white pepper until soup has a nice bit of heat. Serve with prawn crackers.
Sunday, August 13, 2006
Vacation in Indy
We had a marvelous time. Only managed to sleep late once, discovered the joys of Mexican bakeries and ate oursleves completely silly.
Sea Potatoes
1 lb small new or fingerling potatoes well scrubbed
1/4 cup sea salt or kosher or uniodized salt
Water
Place the potatos in a single layer in a large sauce pan. Add the salt and enough water to cover them by 1 inch and bring to a boil. Cook until tip of knife inserted into largest potato slips in easily. Drain almost all of the water (leave enough to barely cover the bottom of the pan) and return to heat to evaporate the remaining water. Stir very gently to help a salt crust form on each potato. Serve piping hot with just a bit of butter.
New Fry Batter
2 cups flour
1/2 tsp salt, pepper and paprika
1 tsp baking powder
1 3/4 cup milk
Mix all ingredients quickly and well. Dip things you want to fry into the batter and fry them. We liked-green tomato slices, turkey breast chunks, chicken breast chunks, haddock (which we used in fish tacos) and mushrooms. Pretty much anything you could think of. Yum!
Chicken Paprikash
4 boneless skinless chicken breast halves cut into strips
1 1/2 cups of flour
1/2 tsp each salt, pepper and paprika
1/4 real butter
1/2 cup vegetable oil
8 oz package sliced mushrooms
4 cups chicken broth
1/4 paprika
2 cups sourcream
Sea Potatoes
1 lb small new or fingerling potatoes well scrubbed
1/4 cup sea salt or kosher or uniodized salt
Water
Place the potatos in a single layer in a large sauce pan. Add the salt and enough water to cover them by 1 inch and bring to a boil. Cook until tip of knife inserted into largest potato slips in easily. Drain almost all of the water (leave enough to barely cover the bottom of the pan) and return to heat to evaporate the remaining water. Stir very gently to help a salt crust form on each potato. Serve piping hot with just a bit of butter.
New Fry Batter
2 cups flour
1/2 tsp salt, pepper and paprika
1 tsp baking powder
1 3/4 cup milk
Mix all ingredients quickly and well. Dip things you want to fry into the batter and fry them. We liked-green tomato slices, turkey breast chunks, chicken breast chunks, haddock (which we used in fish tacos) and mushrooms. Pretty much anything you could think of. Yum!
Chicken Paprikash
4 boneless skinless chicken breast halves cut into strips
1 1/2 cups of flour
1/2 tsp each salt, pepper and paprika
1/4 real butter
1/2 cup vegetable oil
8 oz package sliced mushrooms
4 cups chicken broth
1/4 paprika
2 cups sourcream
Tuesday, August 01, 2006
Ketchup...the best part of meatloaf
I really like meatloaf especially the ketchuppy bit on top. I no longer bake my meatloaf in loaf pans but rather freeform on a sheet pan so there is more surface area to put ketchup on. I might be an addict.
This recipe actually makes 3 meatloaves, two to freeze and one to cook and eat tonight. The recipe can also be stuffed into peppers or rolled into meatballs.
8 lbs of ground beef
10 slices of soft white bread
2 eggs
2 15 oz cans petite diced tomatoes in juice
3 small onions peeled and quartered (or grated if you don't own a blender or food processor)
1/4 cup soy sauce
1/4 cup worcestershire sauce
2 tsps garlic powder (I do not use fresh garlic as it tends to overwhelm in this recipe)
2 tsps steak seasoning
1 tsp thyme
1 tsp black pepper
Ketchup, lots and lots of ketchup or whatever it is you really like on top of your meatloaf
Optional but excruciatingly yummy
3 8 oz packages sliced mushrooms seasoned with salt and pepper and sauteed in 1/4 cup butter then cooled
Blender or food processor method:
Add the onion quarters, one can of tomatoes, the juice from the other can of tomatoes (hold onto the tomatoes) the soy sauce, worcestershire, garlic powder, steak seasoning, thyme and pepper to the blender or food proccessor and whirl until onions are pureed.
Place the bread in a large bowl and pour the tomato/onion mixture over. Add the reserved diced tomatoes and smoosh (clean hands work best) until most (or all if you like it that way) of the bread is dissolved and incorporated. Mix in the eggs. Add the ground beef and mix gently but thoroughly.
Hand method:
In a large bowl mix the tomatoes and their juice with the grated onion. Squish to break up the tomatoes even more. Add the soy sauce, worcestershire, garlic powder, steak seasoning, thyme and pepper. Squish more. Add the bread one piece at a time, squish some more, add the eggs, squish, add the meat, squish again but gently.
For both:
Freezer loaves-Line a cookie sheet with aluminum foil and lightly oil. Divide the meat mixture into 3 equal parts set one aside to bake tonight. Make a layer of meatloaf from about 1/3 of an equal part. Spread one third of the mushrooms over this and top with the remaining 2/3. Smooth into a nice loaf. Repeat and place these two in the freezer to freeze solid. Remove from foil, wrap, label and date. Put them back in the freezer otherwise they will thaw and that's not what we're going for, okay?
To bake-Preheat oven to 350. Remove from freezer and whatever you've wrapped it in. Place on a cookie sheet or in a baking pan. Cover with as much ketchup as you possibly can. Bake while still frozen for 1 hour 30 minutes.
Bake tonight loaf-Exactly the same as the freezer loaf except you don't need the foil lined cookie sheet or the freezer. Form the loaf in the pan you plan to bake in, cover with ketchup bake at 350 for 1 hour 15 minutes.
This recipe actually makes 3 meatloaves, two to freeze and one to cook and eat tonight. The recipe can also be stuffed into peppers or rolled into meatballs.
8 lbs of ground beef
10 slices of soft white bread
2 eggs
2 15 oz cans petite diced tomatoes in juice
3 small onions peeled and quartered (or grated if you don't own a blender or food processor)
1/4 cup soy sauce
1/4 cup worcestershire sauce
2 tsps garlic powder (I do not use fresh garlic as it tends to overwhelm in this recipe)
2 tsps steak seasoning
1 tsp thyme
1 tsp black pepper
Ketchup, lots and lots of ketchup or whatever it is you really like on top of your meatloaf
Optional but excruciatingly yummy
3 8 oz packages sliced mushrooms seasoned with salt and pepper and sauteed in 1/4 cup butter then cooled
Blender or food processor method:
Add the onion quarters, one can of tomatoes, the juice from the other can of tomatoes (hold onto the tomatoes) the soy sauce, worcestershire, garlic powder, steak seasoning, thyme and pepper to the blender or food proccessor and whirl until onions are pureed.
Place the bread in a large bowl and pour the tomato/onion mixture over. Add the reserved diced tomatoes and smoosh (clean hands work best) until most (or all if you like it that way) of the bread is dissolved and incorporated. Mix in the eggs. Add the ground beef and mix gently but thoroughly.
Hand method:
In a large bowl mix the tomatoes and their juice with the grated onion. Squish to break up the tomatoes even more. Add the soy sauce, worcestershire, garlic powder, steak seasoning, thyme and pepper. Squish more. Add the bread one piece at a time, squish some more, add the eggs, squish, add the meat, squish again but gently.
For both:
Freezer loaves-Line a cookie sheet with aluminum foil and lightly oil. Divide the meat mixture into 3 equal parts set one aside to bake tonight. Make a layer of meatloaf from about 1/3 of an equal part. Spread one third of the mushrooms over this and top with the remaining 2/3. Smooth into a nice loaf. Repeat and place these two in the freezer to freeze solid. Remove from foil, wrap, label and date. Put them back in the freezer otherwise they will thaw and that's not what we're going for, okay?
To bake-Preheat oven to 350. Remove from freezer and whatever you've wrapped it in. Place on a cookie sheet or in a baking pan. Cover with as much ketchup as you possibly can. Bake while still frozen for 1 hour 30 minutes.
Bake tonight loaf-Exactly the same as the freezer loaf except you don't need the foil lined cookie sheet or the freezer. Form the loaf in the pan you plan to bake in, cover with ketchup bake at 350 for 1 hour 15 minutes.
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