3 egg whites beaten
1 cup sugar
Pinch of salt
1 cup graham crackers crumbs
1 cup pecans chopped
½ tsp baking powder
Beat egg whites until stiff then add salt, sugar (slowly), and vanilla. Fold in or beat at low speed graham cracker crumbs, pecans and baking soda. Bake for 25 minutes @ 350 degrees.
Last weekend the Normal Hill Gang gathered at Barking Dog Ranch. Another Saturday, another opportunity to share good food and wine with good friends. I’m reasonably positive my lovely wife has made this pie for the gang not just once but several times. But everyone raved about the pie as if they never had it before. As promised I put this recipe on my blog.
While researching a cooking method for sirloin tip roast I opened a 1947 copyright version of Irma Bombeck’s Joy of Cooking. There are several copies in the house and this copy belonged to my mother-in-law Beverly. On the inside front cover I found this pie recipe handwritten neatly. It was the kind of place you put a recipe you don’t want to lose. We figured the recipe was probably written in the book sometime in the fifties.
So here you go. My modern day version of the inside cover of a treasured cookbook. Serve with whipped cream or vanilla ice cream. But as I write this I realize why everyone loved the pie.
It was the pumpkin ice cream. Not vanilla, nor whipped cream. Pumpkin ice cream and Good Pie. YUM.
2 tablespoons extra-virgin olive oil
1/2 green pepper, seeded, small dice
1 carrot small dice
1 onion, diced
2 teaspoons (about 3 cloves) chopped garlic
1 pound ground chicken and 1 pound bulk Italian chicken sausage
3/4 cup Panko bread crumbs moistened with a little milk
1 cup grated Parmesan
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
2 tablespoons chopped basil leaves
1 tablespoon chopped parsley leaves
1 teaspoon salt
1/2 teaspoon black pepper
- Preheat oven to 350 degrees F.
- Heat 1 tablespoon of the olive oil in a medium saute pan over medium heat and add the peppers, onions, carrot and garlic. Saute until just soft, remove to a plate and cool.
- When the vegetables are cool, combine all of the remaining ingredients together. Start with the Panko and moisten with milk. (Any milk will do. I used 2%). Beat in the eggs next. Add the meats and toss everything else in the pool. Blend well with your hands.
- Form the meat mixture into 2 loaf (brain) shapes on an oiled oven tray or baking dish.
- Bake for approximately 50 to 60 minutes. Remove from the oven and let rest for 5 minutes. Slice and serve.
At one of the local stores I kept seeing ground chicken on sale. There were also packages of bulk Italian seasoned chicken sausage. It was fairly obvious that the plain chicken was a combination of white and dark meat while the sausage looked to be more dark meat. I bought a pound of each with absolutely no idea what to make.
A little voice in my head said “Meatloaf, stupid”.
So I thought why not?
You’ll notice the seasonings are nearly identical to my Italian Meatloaf. But you will discover using chicken and Italian chicken sausage gives this meatloaf an entirely different flavor profile. The Italian Meatloaf is tasty. This Chicken Meatloaf is YUMMY.
Remember, I hated meatloaf as a kid.