The cookbook titled A Cook’s Tour of Shalom was given to me in 1978. I possibly have no idea who gave it to me and I have no idea what the gift-giving occasion might have been. Our son was born in 1978, but I would not have received a grownup type cookbook at a baby shower. No, surely not! Actually, it probably could be that I gave it to myself…I am known for that sort of gift-giving! It is a very, very real pattern with me!
I might say to myself: “I took my car to get a car wash and vacuumed all of the inside! I deserve to buy myself a little present!” or “I read all of my current emails today! So really exhausting! I certainly deserve to buy myself a little present!” or “I remembered that I had an important dentist appointment today and I almost arrived on time! I deserve to buy myself a little present!”…such a pattern of self-centered thinking. Not a good idea at all. Yes, I imagine that I bought the cookbook for myself!
This particular and most likely gift from me and to me turned out to be one of the most interesting and amazing cookbooks in my collection. My close friend in high school and also close friend today is Jewish. I loved to go to her house for special celebrations and to her sorority house for dinner when we were in college!
There are so many typically Jewish foods in this cookbook that my Methodist family never fixed…such as Passover Blintzes, Matzo Balls, Farfel Apple Pudding, Wine and Nut Cake, Pickled Mushrooms and Smokey Salmon Spread.
A Cook’s Tour of Shalom was put together by the Temple Shalom Sisterhood in Dallas, Texas. My most favorite recipe in this cookbook is a truly delicious and unusual (at least…to me!) Meat Loaf Recipe…
Fantastic Meat Loaf
Ingredients:
2 pounds ground chuck
1/2 cup cottage cheese
3 tablespoons applesauce
1 tablespoon finely chopped onion
2 eggs, lightly beaten
salt and pepper to taste
Mix together well and form into a loaf in a loaf pan. Bake at 350 degrees for one hour. Pour sauce over the top. Sauce recipes follows below.
Sauce:
3/4 cup ketchup
1/3 cup firmly packed brown sugar
2 tablespoons Worcestershire sauce
1 teaspoon prepared mustard
ENJOY!!
kindergartenknowledge.com 
Pingback: Author Interview – David M. Kelly – Mathematics of Eternity & Dead Reckoning And Other Stories (Sci-Fi/Fantasy) | toofulltowrite (I've started so I'll finish)
Try a kugel recipe to go with that meatloaf. It can be made ahead of time, even the night before. Yummy!!
http://allrecipes.com/recipe/25228/kugel/
LikeLiked by 1 person
Sounds wonderful! I will make it this week! Thank you for the idea!
LikeLike
that meatloaf sounds delicious!
LikeLike
It is really, really good! The recipe does not say anything about heating the sauce! Paper Puff asked me about that and I looked back at the recipe! I have been making it for a long time and I did not remember about the directions being incomplete. What I do…I double the sauce recipe and heat it separately on the stove. I pour a small amount over the top of the cooked meat loaf. I put the remainder in a small pitcher. My family likes to pour it over the meatloaf and also pour it over rice!
LikeLiked by 1 person
ooohhhh that sounds even better!
LikeLike
Royce City is about 32 miles east of Dallas off of I-30 and Hawkins (where our farm is located) is 106 miles or so east of Dallas about 15 miles or so north of I-20. Not too far… perhaps 1 1/2 hours or less. They would take I-30 to Hwy 69 and then south to Mineola and left on Hwy 80 for about 17 miles and you get to Hawkins! Mineola is one of my favorite towns…antique stores and the best hamburger restaurant ever (with homemade pie!). We go there A LOT!
LikeLiked by 1 person
Faye…it looks like I entered this comment about Royse City and Hawkins on my ‘Cookbook” post instead of on the “About” page. Some people are so very confused with how I do things. I just start writing and hope for the best!!!!
LikeLike
I find this an interesting combination and will try it. Thank you.
LikeLike
What a wonderful book that sounds like!
That’s a really interesting meatloaf recipe, I’ll have to try it. I was also fortunate to grow up with a close Jewish friend, and his mother often allowed me to watch her cook as she knew I loved to myself. She used apple sauce in many preparations where I wasn’t used to seeing it in goyem cooking, but it made sense once you tasted the finished dish. (Especially if keeping Kosher…although this meatloaf is not, of course)
Thanks for taking the time to type out that full recipe. I’ve printed it off and hope to try it soon. And if I ever see that cookbook in a used book store, it’s mine!
🙂
LikeLiked by 1 person
I watched my friend’s grandmother cooking several times. Fascinating concoctions. Her parents owned dress stores and would get special outfits from market for her! They would be on racks in the living room for her to peruse…especially when she was about to go through rush at UT- Austin. I was incredibly envious! Racks of clothing did not suddenly appear in my living room!
LikeLiked by 1 person
Er…can I make a “girl with a rack” joke here? I mean, you did kinda set me up. And the pain of self restrain is almost overwhelming….
(But yes – lucky girl to have an instant wardrobe selection available at a moment’s notice!)
🙂
LikeLiked by 1 person
Wow, you’ve had quite the amazing life journey it seems. AND you can take a joke 🙂 Bravo!
LikeLiked by 1 person
Very unusual ingredients! Do you just mix the sauce together or should it be heated?
LikeLike