Scrambled Eggs - Mom Style

Simple but time consuming. They taste fantastic though.

Milk (only a tablespoon or two)

Multiply these quantities for each person
1/4 cup grated old cheddar cheese
2 eggs
Parsley
Salt & Pepper

1. In a heavy bottomed skillet pour a little, tiny bit of milk and add the cheese. Warm these to start the cheese melting. Takes only a few seconds. Too much milk turns watery.
2. Break the eggs into this warmed pot. Using a fork (spoons are forbidden) break up the yolk and start to gently scramble the egg. Keep heat on medium. Keep stirring using the fork. As the bottom thickens keep stirring it up.
3. Sprinkle on the parsley, salt and pepper to taste. Cook until desired moisture content is reached. I like mine on the side of dryer than most do. The eggs become wonderfully cooked with a light texture that sits up proudly on toast. Their colour is a beautiful yellow and they taste great because of the cheese.

Meatloaf Magic

Meatloaf can be so much more than bland. It is one of those dishes, like soup, that can be made a hundred different ways with a hundred different ingredients. Start with the meat.

1 - 2 lbs lean ground beef
You can try mixing other ground meats with the ground beef.

Basic: 1 egg
1/4 cup spaghetti sauce
1 tsp onion powder
1 tomato diced

Beautiful:
1/2 cup pesto sauce
diced tomato

Bold:
1/2 cup seasoned diced tomatoes
1 clove crushed garlic
oregano
basil
1 egg

1. Roll up your sleeves, wash your hands and plunge them in. Mix all ingredients in a bowl until well combined.
2. Drop the meat 'batter' into a loaf pan or two depending upon what you have available.Cook in 350 F oven for 45 min to 1 hour. The meat must be cooked brown. You might want to drain of the fat part way through cooking. Drain fat off when cooked.
3. Remove from pan slice thin for gourmet presentation or thick for a comfort food meal.

Leftovers:

1. In a non-stick skillet with 1 tsp of olive oil layer some thinly sliced onion and crushed garlic, frozen peas (other favorite frozen veg) or washed asparagus, thin slices of leftover meatloaf. Pour small amount of water into bottom of pan. Place on medium heat and cover. The liquid will steam up through the food, cooking the vegetables and heating the meatloaf on top. Takes about 15 - 20 minutes. All the liquid should be cooked off.
3. Sliced thin, layered on crusty buns with tomato and cheese and toasted under the grill. Season as desired.