Copycat Pronto Pup or Corn Dog Maker at Home Reviewed

We love going to the fair!  One of the biggest reasons we love the fair, is the food, especially Pronto Pups.  The first stop we make when we enter the fairgrounds, is the Pronto Pup food truck.  If we attend a festival or specialty show and see the Pronto Pup food truck, we make a beeline to it immediately.  Forget the show, we need a Pronto Pup!

We didn't get to go to the fair this past fall and we felt a tremendous loss by not getting our annual Pronto Pup.  Well, okay, calling it a "tremendous loss" might be exaggerating a bit, but having a 40+ year tradition interrupted, does leave one feeling unsettled.  We simply needed a Pronto Pup to center our universe back on its axis.  And, horror of all horrors, we had not attended any shows or festivals in months.  We were, most definitely, feeling deprived.

When shopping for Christmas gifts this year, I spotted a corn dog maker on Amazon.  I added it to my wishlist so I could think about it.  I did not believe there was any way a homemade Pronto Pup could live up to the taste of the fair delicacy.  I honestly believed they must be deep fried to have the right texture and flavor.  I feared a Pronto Pup made in an electric gadget at home would be a great disappointment.  However, after my husband said he wished he had a Pronto Pup for the trillionth time since fall, I was determined to find one for him.  With no upcoming local events that would offer a Pronto Pup, I became more desperate and decided to try the electric corn dog maker.

Yowsers, I'm glad I did!  The half-sized Pronto Pups made in the electric corn dog maker were delicious.  Almost as good as going to the fair, although I haven't figured out how to get the Ferris Wheel here for the full fair experience. 

MasterChef Corn Dog Maker - Electric Nonstick Baker

 MasterChef Corn Dog Maker-Electric Nonstick Kitchen Baker, Hot Dogs on Stick, Cheese Mozzarella Sticks, Cake Pops, BBQ -Recipes +50 SkewersCheck PriceThe corn dog maker is distributed under several brand names.  I opted for the MasterChef brand because it had the best reviews and came with 50 skewers.  Including the skewers with the baker, allowed me to get started immediately.  

I was not thrilled with the recipe included with the maker because it called for pancake mix.  I thought pancake mix would make the batter too sweet for the authentic Pronto Pup taste I wanted to recreate.  I sought out a Pronto Pup copycat batter recipe and it sounded perfect as I read through the ingredients.  Since this was our first test, I decided to make a batter recipe of both types, the one that came with the maker and the copycat recipe.  After my family had tried both, the copycat recipe was unanimously chosen as the best.  However, to be fair, the pancake mix recipe tasted good, even though it was sweeter, and required less ingredients to make, but it was much thinner than the copycat batter.  We all preferred the thicker coating on the hot dogs.

It is very easy to make the Pronto Pups.  

1. Make the batter recipe
2. Preheat the maker - wait for the green light to come on & indicate that the maker is ready
3. Spray the trays with a non-stick spray  (I wipe off excess spray before adding food.  It just needs a light coating)
   
4. Simply cut the hot dogs in half
5. Insert a skewer into each half 
   
6. Dip the hot dogs into the batter, covering them fully
7. Lay the battered hot dogs on the maker plate with the sticks aligned in the depressions on the side 
8. Spoon a small amount of batter on the top of each hot dog
9. Close the maker lid and cook for 3 minutes
10. Open the lid, turn the hot dogs and cook for 3 more minutes
11. Remove your cooked Pronto Pups/corn dogs and serve  

 

Pronto Pup Batter Copycat Recipe

I am including the recipe here for the copycat Pronto Pup batter so you don't have to go on a separate search.  Since there are several recipes online, I thought it best to share the one that we used.  I wouldn't want any Pronto Pup lovers to be disappointed.

• 1 cup all-purpose flour
• ⅔ cup cornmeal (white or yellow)
• 2 tablespoons granulated sugar
• 1 ½ teaspoons baking powder
• ¼ teaspoon kosher salt
  
• ½ teaspoon dry mustard
• 2 Tablespoons shortening
• 1 large egg, beaten
• 1 cup milk

 

Instructions 

1. Combine flour, cornmeal, sugar, baking powder, salt and dry mustard.  Mix well. 
2. Add the shortening and cut it into the mixture using fork until the mixture becomes a fine crumble. 
3. In a separate bowl, mix egg and milk together. Pour this mixture into the flour mixture.  Stir until smooth (batter will be thick).

 

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Pork Chops with Gravy Crock-Pot Recipe

I love cooking in my crock pot.  It is so nice to be able to start a meal in the morning and have it ready to serve at dinnertime without too much additional fuss.  I am constantly seeking new crock pot recipes that my family will enjoy.  

Not all of my new recipe experiments have been well received in our home.  Due to varying ingredient preferences, it is not unusual for one of us to like a particular meal while others simply do not care for it and start rutting in the refrigerator for last night's leftovers.  When I plan to try a new recipe, I make sure there is an alternative meal available.  I've learned that is a necessity.  

Due to my own childhood experiences with tomatoes, I've never required my children, or anyone, to eat a meal that did not appeal to them, simply because it was set before them.  Of course, I cook with tomatoes, but my personal preference is either tomato sauce or petite diced tomatoes.  I cannot eat a tomato alone or sliced on a hamburger like my parents, siblings & husband.  Therefore, I completely understand when someone doesn't like a specific ingredient or presentation.

A few years ago, my mother started cooking pork chops in her crock pot.  I have cooked pork loin in my crock pot for decades, but not the chops and I hesitated to try the pork chops in gravy.  However, Mom was kind enough to share one of her cooked pork chops with me and I loved them.  They are awesome!    

She gave me her recipe and with a few very simple changes based on my household preferences, I now cook pork chops in gravy for my family.  Everyone, except our vegans, love these chops.

 

Crock Pot Recipe for Pork Chops with Gravy

• 5 Pork Chops  (any size – I use the breakfast chops)
• 1 Campbell's Cream of Chicken Soup 
• 1 pkg of Pork Gravy Mix   (I use Pioneer Roasted Pork Gravy Mix)
• ½ Cup Water or Chicken Broth 
• ½ teaspoon Pepper 
• Butter 

Note: Can add a pkg of onion dip mix if desired (I don’t use this)

 

Directions

Mix together the soup, gravy mix, water and pepper. Pour into the crock pot. 

Layer the pork chops on top of the mixture. 

Lightly pepper and add a pat of butter on each pork chop. 

Cook for 7 ½ hours on low. 

Finishing sauce thickener after chops are cooked:  In a cup, stir together 2 Tablespoons Corn Starch & 2 Tablespoons Water to make a sauce thickener.  Temporarily remove pork chops and stir mixture into sauce in the crock pot.  Add the chops back to the crock pot and cook chops in the sauce for another 30 minutes. 

During that additional 30 of cooking in the crockpot, I prepare a box of Uncle Ben's Wild Rice and serve the cooked pork chops over the wild rice.

 

My Crock-Pot

I own two crock-pots.  My original crock pot is over 40 years old, but it still works like new.  However, during the holidays, I found I needed a second crock-pot to carry meals to my parent's home when my siblings and their families are in town.  I chose one that has latches on the top for easy transporting.

Crock-Pot 6-Quart Cook & Carry Oval Manual Portable Slow Cooker, Red - SCCPVL600-R

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Pork Chops with Gravy Crock Pot Recipe Written by:

© 2024 Cynthia Sylvestermouse
 

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Crock Pot Ribs Recipe Review

This recipe for crock pot ribs makes the best ribs ever!  

Previously, ribs were a restaurant meal only, but now I cook them at home and they are truly better than any we can buy in any restaurant.  My mother originally made these ribs for my father, who loves ribs.  They saved some for me and I thought they were fabulous.  I immediately purchased the ingredients and made them for my husband a few nights later.  We all agree, they are the very best we have ever eaten anywhere.  

If you want to cook these ribs, be prepared.  There are a lot of ingredients required for the sauce and some you may question, but when combined, the end results are out of this world wonderful! 

 

Crock Pot Ribs Recipe

•  Pork Ribs (St. Louis style pork ribs) 
• 2 Cups Barbeque Sauce (1 cup Sweet Baby Rays & 1 Cup Kraft Original) 
• ¼ Cup Brown Sugar 
• 4 Tablespoons Apple Cider Vinegar 
• 3 teaspoons dried oregano 
• 1 teaspoon Worcestershire Sauce 
• 1 Tablespoon Cayenne Pepper 
• 1 Tablespoon Chili Powder 
• Salt & Pepper 

1. Combine all of the above ingredients in a bowl to create the sauce 
2. Cut the ribs into sections so they fit into the crock pot, then place them in the crock pot. 
3. Cover the ribs in the sauce. 
4. Halfway through cook time, alternate the ribs from top to bottom and cover with the sauce again 

Cook in the Crock Pot on Low for 8 hours 

 

When done, spoon the sauce over the ribs and serve 

 

 

 

---

Crock Pot cooking can make life easier if your have more time or energy in the morning then right before dinner.  I recently even purchased a second crock pot for my kitchen so I could cook & carry meals during the holidays this year.  I love discovering new crockpot recipes! 

4 Ingredient Beefy Mushroom Roast - EASY Slow Cooker Meal
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4 Ingredient Baby Lima Bean Soup
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Homemade Barbeque Recipe for the Best BBQ Sandwiches
Written by Sylvestermouse & Published on Cooking for the Holidays - Save lots of money and make your own delicious barbeque sandwiches in your home with my Barbeque Recipe. Truly the best pork BBQ sandwiches anywhere!

Easy Beef Stroganoff Crock-Pot Recipe Review
Written by Dawn Rae - This Easy Beef Stroganoff recipe by Crock-Pot is a favorite in my home.

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Fresh Banana Peppers with Bread Stuffing

 This banana pepper recipe review is an excellent way to use your garden harvest of fresh banana peppers. If you don't have a garden you can buy fresh banana peppers at your local farmers market, or grocery store.

This recipe is how my mother made these delicious stuffed garden peppers and brings back so many fond memories. These peppers stuffed with savory bread stuffing are a perfect choice for a meatless meal on your menu.

Banana Peppers with Bread Stuffing Recipe:

Ingredients:

10 to 12 large sweet banana peppers

12 cups unseasoned bread cubes or 1-1/2 loaf of Italian bread cut into cubes

4 large eggs beaten

2 celery stalks, finely chopped

2 cloves garlic, minced

1 small onion, finely chopped

1/2 cup vegetable or chicken broth

1/4 cup fresh parsley, chopped

1 teaspoon dried oregano

1 teaspoon fresh or dried basil

1/4 cup grated parmesan cheese

1/2 cup seasoned breadcrumbs

Salt and pepper to taste

Instructions:

1. If you're using Italian bread, cut it into cubes and spread them on a cookie sheet. Bake at 275 degrees for about 10 minutes.
2. In a large bowl mix all the ingredients with the bread cubes. Mix well until the stuffing forms. If it seems too wet add some more bread cubes or breadcrumbs.
3. Cut off the top of the peppers, carefully wash, and clean out the insides.
4. Spoon the stuffing inside the peppers 
5. Place in a greased glass baking dish. We used our 15 x 10 glass baking dish.
6. Bake at 375 degrees for 45 to 55 minutes until the peppers are done. The peppers should be soft and you will see a wrinkle in them.

Serve these stuffed peppers as a side dish, or appetizer, or if you're like me make them a meal.

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Pork Chops & Wild Rice Casserole Recipe Review

Pork chops are among my favorite meats for dinner.  They are almost always what I order when we eat out, even when we go to a steak house.  

At home, I have several ways I prepare pork chops.  Of course, we grill them and I fry breakfast chops.  I also have a pork chop casserole that I have been preparing for my family for over 30 years.  I found it in a cookbook I borrowed from a friend.  I returned the cookbook long ago, but I copied down this recipe, tweaked it slightly, and now it is a much loved recipe in our home.  I prepare it at least once a month.  It is easy to assemble and is ready to serve in about 90 minutes.

The original recipe called for bone-in pork chops.  I don't like having bones hiding in a casserole, so I use boneless pork chops.  

 

Pork Chop & Wild Rice Casserole Recipe
By Sylvestermouse on Review This Reviews

Ingredients 

• 6 boneless pork chops 
• 1 package (6 oz) long-grain and wild rice mix 
• 2 cups hot water   
• Approx. 1 teaspoon pepper 
• 1 can cream of celery soup 
•  ½ cup milk 
• 4 or 5 Tablespoon butter 

 

Instructions 

1.  Grease 13 x 9 x 2 casserole dish with butter 
2.  Combine rice, seasoning packet in rice, 2T melted butter, and hot water 
3.  Pour the mixture into the casserole dish (make sure rice is evenly spread across bottom) 
4.  Sprinkle pork chops with pepper. Lay the chops on rice mixture 
5.  Place a pat of butter on each chop 
6.  Cover and bake at 350° for 1 hour 
7.  Uncover casserole – in a small bowl, combine milk and cream of celery soup together and pour over casserole 
8.  Bake uncovered for 15 minutes 

Cooking Time Note:  The cooking time is based on thin or medium sized boneless pork chops.  Because oven temperatures can vary and because chop thickness affects cooking time, I recommend cutting into one of the chops to make sure it is fully cooked before you add the soup & milk mixture.

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Pork Chops & Wild Rice Casserole Recipe Written by:

© 2024 Cynthia Sylvestermouse
 

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Garlic Butter Noodles with Mushrooms

 This is one of my absolute favorite pasta dishes. Garlic butter noodles with mushrooms are so easy to make and you can have them on the table in 30 minutes or less.

Garlic Butter Noodles with Mushrooms - Recipe Reviewed

When looking for something quick, tasty, and easy to make this is one of our go-to meals. The butter garlic flavor really stands out. If you like mushrooms as I do, and pasta this is a perfect combination. The recipe below is enough for two people. If you're serving a crowd just add to it accordingly.

Ingredients: 

• 12 oz. sliced mushrooms (washed and pat dry)
• 4 tablespoons butter (2 for the mushrooms and 2 for the noodles)
• 3 cloves of garlic finely chopped
• 1/2 bag of noodles (or your favorite pasts)
• Salt and pepper to taste
• 1 tablespoon chopped parsley or basil for garnish (optional)

Directions:

1. Begin cooking the mushrooms in a skillet over medium to high heat.
2. Stir and turn the mushrooms until you see moisture in the pan.
3. Add 2 tablespoons of butter and chopped garlic and continue to stir and turn until the mushrooms are golden brown.
4. Lower the heat to simmer and cook your noodles.
5. Drain the cooked noodles and return them to the pot or a bowl, add the other 2 tablespoons of butter and stir.
6. Pour the cooked mushrooms over the noodles and stir. Add the garnish and serve.

I always begin cooking my mushrooms in a dry pan first over medium to high heat. Mushrooms contain a lot of water, and this method allows the liquids to slowly evaporate and the mushrooms to caramelize. 

You will also want a skillet large enough so the mushrooms are not piled high on top of each other. After they burn off some of their liquids and turn golden brown it is time to add the butter and any seasoning you're using.

This is such a versatile meal, you can use whatever pasta you like instead of noodles. You can also season the mushrooms with your favorite seasonings or add a little lemon juice to the mushrooms as they are cooking.

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Sam's Places

Lodge BOLD 12 Inch Seasoned Cast Iron Skillet, Design-Forward Cookware, BlackCheck the Price

 

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How to Bake a Delicious Turkey Breast Reviewed

I've been baking whole turkeys for many years, but I don't remember ever baking just a turkey breast until recently. 

My husband loves turkey.  I bake them a few times each year during the holidays, but even with our large family gathered for the holidays, there is still turkey meat left over.  This thrills my husband because he makes turkey sandwiches with the leftovers for a few days after I bake a whole turkey for a family dinner. 

The problem has always been that once New Year's has passed, it would normally be 11 months before a turkey would grace our dinner table again.  When our local grocery store had frozen turkey breasts on sale, I decided to bake just the breast for my husband to make our beloved sandwiches.  

What a great decision!

How to Bake a Turkey Breast

Baking a delicious turkey breast is easy!  I decided to bake the turkey breast exactly the same way I bake a whole turkey.  My mother taught me decades ago how to bake a tender turkey in a Reynold's oven bag.  

Year after year, diners praise my turkey for being tender, moist and delicious.  I have never minded sharing my secret for baking a delicious turkey and now I will share how I used the same method to bake a fabulous turkey breast.

Be sure to thaw the turkey breast in the refrigerator for 2 or 3 days before you want to cook it. Because turkey packaging tends to leak, you will want to put a tray under it and/or put it in a disposable grocery bag to keep from making a mess in the refrigerator.

Supplies 

• Thawed Turkey Breast 
• Reynolds Oven Bag (Turkey Size) 
• 1 Tbsp Flour 
• 1/4 Cup of Butter (softened) 
• Pepper 
• Deep Roasting Pan

  Instructions 

Step 1:  Preheat the Oven to 350° 

Step 2:  Toss 1 Tbsp flour inside the Reynolds Oven Bag

Step 3:  Hold the mouth of the bag closed and shake the bag to cover sides & top with flour

Step 4:  Put the floured bag in a 2″ deep, heavy duty roasting pan with it opened wide to make it easy to insert the turkey breast later

Step 5:  Wash the turkey completely, inside and out and remove any ice packets inside the turkey

Step 6:  Pat dry the outside of the turkey with paper towels 

Step 7:  Carefully place the turkey inside the floured bag, leaving the bag open wide

Step 8:  Rub the entire outside of the turkey with *softened butter

Step 9:  Cut the remaining butter into pieces and place the pats on top and inside of the turkey breast.

Step 10:  Pepper the outside of the turkey

Step 11:  Close and secure the bag with a nylon tie that is included with the Reynolds Oven Bags

Step 12:  Cut six 1/2″ slits in the top of the bag to allow steam to escape while cooking

Step 13:  Tuck the ends of the bag inside the roasting pan

Step 14:  Place the pan in the oven. Be sure to allow plenty of room for the bag to expand during cooking without touching the sides, racks, heating elements, etc. of the oven. 

Step 15:  Bake according to chart in the Reynolds Oven bag. An 8 lb. turkey breast will take 2 1/2 - 3 hrs 

 

*Softened butter - You can leave the butter on the counter for an hour before you need it or you can microwave it on defrost for 15 - 20 seconds to soften it  

Process in Pictures

Washed, Dried, Buttered, Peppered, Prepared & Ready to Close Bag

In the Bag, Bag Tie Secure,  & All Bag Sides Tucked Inside Pan

In the Oven - Back, Sides & Top Clear

Baked & Out of the Oven

At this point, you will need to let the turkey breast cool for 15 - 30 minutes.  Then, remove it from the bag, carve & serve.

According to my husband, there has never been a more delicious baked turkey breast!

 

 

My Preferred Supplies Are Available on Amazon

REYNOLDS TURKEY BAGS (Pkg of 4-2 packs, 8 Total)

Reynolds Kitchens Heavy Duty Aluminum Pans for Roasting, 16x13 Inch, Pack of 3

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How to Bake a Delicious Turkey Breast Reviewed Written by:

© 2024 Cynthia Sylvestermouse
 

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Chicken Broccoli Casserole aka Chicken Divan Recipe Review

My aunt shared her Chicken Divan recipe with our family over 40 years ago and I have been making it ever since. Every member of our family will eat it (except the vegans), which is pretty miraculous. It is very rare to find a recipe that everyone likes. 

The original recipe called for frozen broccoli, however a few years back, I started making it with fresh broccoli, which the members of my household prefer. However, that does take a little more preparation time. Both frozen or fresh broccoli need to be cooked before the casserole is assembled, but fresh broccoli has to be washed and cut up into bite-size pieces. I usually just break the florets off the stems while rinsing the broccoli instead of cutting it up. 

After I wash it and separate the florets from the stems, I pour melted butter on the broccoli, add a little salt and pepper, then steam it for 8 minutes.  If I use less than 4 bunches of broccoli, I would adjust the steam time to 5 or 6 minutes, then taste test the broccoli before adding it to the casserole dish. 

I boil the chicken breasts in a large pot (5qt dutch oven) of water for 1 hr.  After it cools, I remove/discard the bones and skin.  Then I shred the chicken into bite-size pieces. 

*If you use fresh broccoli, you need 1 stick of butter to melt & pour over the broccoli before steaming

 

I used 4 bunches of Broccoli Crowns in the casserole shown

Chicken Broccoli Casserole Recipe
aka Chicken Divan Recipe 

Prep Time	Cook Time	Ready In	Yields
1 hr 30 min.	35 min.	2 hrs	6 - 8 servings

Ingredients

• 3 – 4 Chicken Breasts  (cooked – deboned -- shredded)
• 3 or 4 Bunches of Fresh Broccoli OR 20 oz. Frozen Chopped Broccoli (2 Boxes)
• 2 Cans Cream of Chicken Soup
• 2 Cups Shredded Cheddar Cheese (we prefer the Sargento brand)
• 1 teaspoon Lemon Juice
• ½ cup Mayonnaise


Directions 

• Cook Chicken Breasts  (see boiling chicken directions above)
  
• Steam Broccoli  (see steaming directions and time above)
  
• Line the bottom of the casserole dish with steamed broccoli 
• Cover the broccoli with cooked & shredded chicken 
• In a separate bowl, Mix chicken soup, mayonnaise, lemon juice & 1 ½ cups shredded cheddar cheese together 
• Spread the soup/mayonnaise/cheese mixture over the chicken 
• Cover with remaining ½ cup of shredded cheddar cheese 

 



You won't be able to see the chicken and broccoli once the soup mixture is spread across the entire top of casserole,
but I wanted you to see how densely packed each layer should be.




Ready to Bake






Bake on 350° (325 convection oven) for 35 minutes

 



Baked and Ready to Serve



 

 

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Chicken Broccoli Casserole aka Chicken Divan Recipe Review Written by:







© 2024 Cynthia Sylvestermouse
 

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Extra Crispy Chicken Tenders

 These extra-crispy chicken tenders are so crispy on the outside and so tender and juicy on the inside. These are the perfect lunch, dinner or snack your family will love. What a great after-school snack for the kids.

Extra Crispy Chicken Tenders - Reviewed

With the busy schedules of everybody in the family, we have at least one meal together every week. A couple of weeks ago Fran made these delicious chicken tenders for dinner along with a salad. Everybody loved these chicken tenders, they were gone in no time at all. 

These are so easy to make in the oven, deep fryer, or in your air fryer. We used our air fryer, it's the healthier choice, and it's much faster. We used our Ninja Foodi Grill which is a combination grill and air fryer.

Extra Crispy Chicken Tenders - Ingredients

1 or 2 pounds of chicken strips

1 cup seasoned panko bread crumbs or 1 package extra crispy Shake N Bake

2 eggs beaten

Salt and Pepper to taste

Barbeque sauce or Ranch dressing for dipping

Beat the two eggs in a shallow bowl. Dip each chicken tender in the egg and then, coat the tenders with the bread crumbs. 

For the air fryer, spray the air fryer basket with cooking spray. Set the temperature to 400 degrees. Place the chicken tenders in the air fry basket at least 2 inches apart. If you overcrowd the basket, they won't be crispy. Cook the chicken tenders for 5 to 6 minutes per side until they are golden brown.

For the oven, Place the coated chicken tenders on a cookie sheet lined with tin foil. The tin foil will make it easy to clean up. Bake at 400 degrees for 30 minutes.

Make sure the internal temperature of the chicken reaches at least 165 degrees. I use my Thermo-Pro TP-18 instant-read thermometer. It's a good idea to have an instant-read thermometer handy for all of your cooking needs. 

Another thing that makes these so easy is that, you can buy the chicken tenders packaged and ready to cook at your local grocery store.

These chicken tenders are the perfect weeknight meal for the whole family. We enjoyed every single one of them.

By the way, the photo could have been better but everyone was sitting around the table waiting for me to take the picture.

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Meatloaf Recipe from a Meal Pioneer

 Review of a locally famous take-home meatloaf.

Earlier I reviewed the family owned Hen House Supermarkets located in the Kansas City area. They are part of the Balls Food Stores begun one hundred years ago (1923) by Sidney & Mollie Ball. These markets have been family owned all this time, first by Sidney & Mollie, then by their son, and now by their grandson.

Reading the story of Mollie Ball, I discovered that she was no doubt a pioneer in the field of take-home “Grab n' Go” meals. 

When World War II began, many mothers and wives began working in defense plants and found it difficult to find time to make dinner for their families. Mollie said “no problem, we'll make take-home dinners for you.” Her take-home meatloaf, in particular, became famous throughout the neighborhood. 

Today it is easy to find 'ready-made' or frozen meals at the supermarkets, ready to cook for a quick dinner. Not so in the 1940s, but Mollie made it happen. She was a true pioneer when it came to 'take-home' meals. Mollie Ball was known for her generosity and for caring about the larger community. 

Her original recipe for Mollie's Meat Loaf is shared below with permission from the Ball Food Stores.

Mollie's Meat Loaf

Ingredients:

2 cups bread crumbs

2 tbsp. Flour

1 ½ tsp. Salt

4 tbsp. onion, chopped fine

¼ tsp. Paprika

¼ tsp. Mustard

1/8 tsp. Sage

½ lb ground beef

½ lb ground veal

½ lb ground pork

1 egg

1 ½ cups milk

Instructions:

1. Mix together the bread crumbs, flour, salt, pepper, onion, paprika, mustard and sage.  Work this into the meat.
2. Add beaten egg to the milk and knead into the meat mixture gradually.
3. Mold into a loaf and place strips of bacon over top.

Cook at 375 degrees F for 2 hours

Makes 8 servings. 

Summary

The Hen House and other Balls Food Stores in Kansas City are well-known for their locally-sourced fruits, vegetables, bakery items and meats. Their website also has a selection of recipes for your cooking and eating pleasure. 

• Check out the dozens of wonderful recipes at the Hen House Recipes page. 
• For more Recipe Reviews here on ReviewThisReviews, click on ReviewThisRecipes.com

Happy Eating! 

*Mollie Ball's Meatloaf Recipe Review is written by Wednesday Elf

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