Chef Susan Presents!

Tonight I made a stew!

Well... It's a stew in name. The liquid is more a soup than a thick stew. But I didn't burn it this time!

I used the recipe in my Better Homes and Gardens cookbook (or online here). It took a little over 6 hours on high.

Maybe it will thicken up when it's cooler. Or maybe not.

But it's edible and that's what counts!

Chef Susan Presents!

I am so excited that something I experimentally cooked turned out right! While doing a Google search for 'cake frosting' the other day, I came across this. Pretty! So today I attempted to make them. I used the meatloaf recipe from my Better Homes and Garden cookbook (with only 1 lb. of ground beef) and the baking times from this site. The result:


OK, so they're not the eye candy that the link is. I have zippy-zero experience with pastry stuff. But that's not the point! I didn't undercook it! My timing was perfect!

So here's the recipe.

Meatloaf Cupcakes with Mashed Potato Frosting

2 beaten eggs
3/4 cup milk
2/3 cup Italian bread crumbs
1/4 cup finely chopped onion
2 tsp dried parsley
1 tsp salt
1/2 tsp basil
1 lb ground beef (I used 93/7)

Combine eggs and milk. Stir in bread crumbs, onion, parsley, salt, basil, and a dash of black pepper. Add meat; mix well.

Spoon into 12-cup muffin pan greased with EVO. Bake 20-25 minutes in a 350 degree oven. Let cool.

Potato Frosting:
3 medium potatoes, peeled and cubed
1/4 cup milk
2 tbsp butter
1/2 cup sour cream

Boil potatoes until tender; drain. Combine ingredients in a bowl; mix on medium until lumps are gone. Add salt and pepper to taste.

Remove meatloaf from pan. Put 1 or 2 cups of mashed potatoes in pastry bag (or in my case a Ziploc with the corner cut off); pipe onto cupcakes. Sprinkle green onion on top if you have it.

Makes 12.