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MEATLOAF GOOD ENOUGH TO SERVE COMPANY

2 lbs ground sirloin
1/2 cup plain bread crumbs
1 jumbo egg, well beaten
1/3 measuring cup: fill with equal parts Worstershire sauce, A-1 Steak Sauce, Kitchen Bouquet
1/3 cup dried, minced onions
2-3 tbls chopped rosemary
S &P to taste
1-2 Knorr beef bouillon cube(s)

Roux of 3 tbls flour wisked in 1/2 cup of cool water. Enough Kitchen Bouquet to turn roux tan colored.

In a mixing bowl, crumble meat. Blend beaten egg with sauce mix, then dump over meat. Add onions, S & P and about half rosemary. Using your hand, mix the ingredients until well blended, then add enough bread crumbs to make it soft but not runny.

Place in a square baking pan (I use an 8" one). Form into a loaf, making sure that the shape is uniform—like a log. Don't taper the ends or the loaf will cook unevenly. Press the ends firmly against two sides of the pan. Press a light coating of bread crumbs against the "log" of meat as evenly as you can get it. Then sprinkle remaining rosemary over top. Pour beef bouillon on each side of meat log and place in a 375 degree oven for about an hour, basting several times. Watch to see meat juices and broth cover bottom of pan about 1/2 to 3/4 inch deep. If juice starts to evaporate, add half of second cup of bouillon .

When meatloaf is nice and brown, remove with two spatulas to a serving platter. Deglaze pan with rest of beef bouillon. Then stir in roux to make a good, thick brown gravy. Yummy with mashed potatoes and any veggie.

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Jim in front of a classroom, teaching during his tenure on our local school board.


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Jim posed for the River Nymph book cover, chose the lady with the cards model and created the basic design from which Kim Killion worked.


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TWO FREE NOVELLAS


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