Meat's

Italian Meatloaf

• 1 1/2 lbs. ground beef
  (1/4 pound may be ground pork)
  
• 1 whole egg
• 3 to 4 slices stale bread,
  moistened with warm water
  
• 1/4 tsp. oregano
• 1/4 tsp. sweet basil
• Dash of garlic powder
• Salt and pepper to taste
• 1 tbsp. chopped parsley
• Dash of soy sauce
• Dash of Worcestershire sauce
• 1 chopped onion

Combine all ingredients thoroughly. Brush top
of meatloaf with soy sauce. Place in crock pot
after shaping loaf well, on a rack or ring of
aluminum foil to keep it out of the drippings.
(For easier removal afterwards, line the pot
with aluminum foil.) Cook 4-5 hours on high,
8-10 hours on low.

Lobster Bordelaise

• 1 cup milk
• 1 tablespoon carrots, finely
  chopped
  
• 1 each onion, small, chopped
• 2 tablespoons butter
• 2 tablespoons flour
• salt, to taste
• cayenne, to taste
• 1 1/2 pounds lobsters, cooked,
  chunked
  
• 1/4 cup sherry

Heat milk with carrot and onion almost to the
boiling point; do not boil. Melt butter, add
flour and cook 1-2 minutes, stirring. Gradually
add hot milk and cook till sauce is smooth and
thickened. Season to taste with salt and
cayenne. Add lobster gently. Just before
serving, add sherry.