Watch our show Try out one of our recipes Purchase a product online Need answers to cooking questions?  Chef Steve has em Our list of resources Click here to go to back to the Pulp Kitchen Home Page
Veg - Neatloaf 443-801-7535. Or contact us via...
Recent Airings
Beverages
Breads
Breakfast
Contest Rules
Desserts
Dinners
    Beef - Braised Short Ribs
    Beef - Crock Pot Pot Roast
    Beef - Fajitas
    Beef - Meatloaf Surprise
    Beef - Mushroom Meatloaf
    Chicken - Aloutte
    Chicken - Fusion Saute
    Chicken - Marsala
    Chicken - Parmesan, Easy
    Chicken - Pizza
    Chicken - Roasted Easy
    Chicken - Salt-Baked
    Chicken - Thai Curry
    Chicken Croquettes
    Fish - and Chips
    Fish - Broiled Rockfish
    Fish - Catfish, Pan Fried w. Pecan Butter
    Fish - Crusted Rockfish
    Fish - Herb Stuffed Trout
    Fish - Lime Baked Tilapia
    Fish - Pickled Salmon. LoFat
    Fish - Salmon & Fennel
    Fish - Salmon En Papillote
    Fish - Turbot
    Fish - Tuscan Tuna
    Ham - Glazed Dinner
    Ham - Gammon Steaks
    Ham - Kale Stuffed
    Lamb - Easter
    Lamb, Slow-Roasted Leg of
    Pasta - Chesapeake
    Pasta - LoFat Carbonara
    Pasta - Potato Gnocchi
    Pasta - Spinach Dumplings
    Pasta - with Broccoli Rabe
    Pasta - with Pumpkin
    Pasta - with Spinach & Asparagus
    Pork - Crown Roast
    Rabbit, Stewed
    Sausage - Cassoulet
    Sausage, Spinach and Bean Ragout
    Seafood - Bouillabaisse
    Seafood - Chesapeake Pasta
    Seafood - Shrimp Etouffee
    Thanksgiving Day HELP
    Thanksgiving Ideas
    Turkey - Mexican Casserole
    Turkey - Pot Pie
    Turkey - Thighs & Sauerkraut
    Veal - Scaloppine
    Veg - Neatloaf
    Veg - OysterMushroom Shepherd's Pie
    Veg - Stir Fry
    Veg - Sweet Potato Pierogies
    Veg - Zucchini Pie
    Veg-Mock Duck & Tofu Etouffee
For Pet's Sake
Lunches
Salads
Sauces
Search the 'Net
Side Dishes
Soups & Starters
Vegetables
Check out all our shows online at broadcast.com!

REAL VIDEO REAL VIDEO

Get RealPlayer 7 Free
NEATLOAF
with Blushed Potatoes & Creamed Spinach

-For the Neatloaf
2 cups cooked lentils
1 c. soft bread crumbs
½ pound grated cheddar cheese
½ small onion, chopped
1 egg, slightly beaten
1 tb. Butter
½ tsp. Salt
¼ tsp. Pepper
¼ tsp. Thyme
Start lentils by first rinsing them with cold water. Drain.
Boil 8 cups of water. Add the lentils and some salt.
Reduce heat to simmer and cook for 20 minutes. Drain.
Lentils may be more then 2 cups now,
but us only 2 cups for the neatloaf. Combine all the ingredients
above and mix thoroughly. Spoon into a oiled loaf pan (9x4x3).
Bake at 350 for 45 minutes. Allow to cool in pan for 10 minutes.
Invert onto cutting board and slice.

-For the Blushed Potatoes
A very unusual but tasty version of mashed potatoes that
incorporates one beet per 4 potatoes. The end result is
magenta potatoes with specks of even-deeper colored bits of beet.
Try them.
4 large red potatoes
1 beet
4 tablespoons butter
1/2 cup of milk, or more if necessary
salt & pepper to taste
Peel potatoes & beet. Cut into bite-size pieces. Steam in a large
pot using a steamer-basket, a tight-fitting lid and an inch of salted
water for 20 minutes. Transfer to bowl. Mash well. Bits of beet
are natural. Add butter and milk. Season to taste.

-For the Creamed Spinach
4 tablespoons butter
1/4 cup flour
1 tablespoon grated onion
2 cups milk
salt & pepper to taste
1 package frozen chopped spinach.
Pinch or two of ground nutmeg
Cook spinach according to directions on the package and drain.
In another pan melt the butter over low heat. Add the onion and
flour and cooking for several minutes, stirring often,
avoiding browning. Add the milk and continue to cook,
stirring constantly until thickened, smooth and bubbly.
Add spinach and seasonings.
 


Comments: Send us comments about this recipe steve@pulpkitchen.com