In describing her meatloaf, Ree Drummond of ThePioneerWoman.com says, “This is one of my favorite ground beef recipes and Sunday dinner ideas! I think you’ll love it, too. Use thin bacon here… the thinner the better. Thin bacon cooks quickly and doesn’t produce a ton of drippings, so it works best for this meatloaf, which can be assembled, covered, and refrigerated for up to a day before baking. And, cooked meatloaf will stay good, covered and refrigerated, for up to three days.” 

How about Potato Pie? Allison Chase contributed her recipe to Feeding the Flock, and we have it for you right here. This dish can be a main attraction in your supper menu, not only filling but also delicious and guaranteed to reap lots of “oohs” and “aahhs” at the table. 

We have Cauliflower Milanese from Savannah Style; it calls for two heads of cauliflower, seasonings, butter, and Parmesan cheese. The cauliflower is broken up and cooked before being put into a hot oven for 10 to 15 minutes to brown. 

Marvin Woods shares his recipe for Sweet Potato Fries; it looks scrump-dilly-icious! He says, “Simple to make, these fries are a nice change of pace from ordinary French fries. I serve them with steak or pork chops, but they work well with almost anything that you would ordinarily serve with fries. Try sprinkling them with Marv Spice or dunking them in Marv’s Hot Sauce or another favorite hot sauce.” 

We also have Marv’s Savory Spice below; he says, “I use this spice mixture in my Macaroni and Cheese as well as in fish, chicken, and meat dishes that I feel can use a touch of inspiration.” 

As for Mrs. Meggett’s Chocolate Cream Pie, she says, “The chocolate lovers in your life will adore this pie. The light filling benefits from a night in the fridge, which will allow it to fully firm up. The whipped cream topping adds another layer of sweetness; it also helps to balance some of the chocolaty taste.” 

MY FAVORITE MEATLOAF 
Recipe from: Ree Drummond,
ThePioneerWoman.com website 

INGREDIENTS: 
1 cup whole milk 
6 slices white bread 
2 pounds ground beef 
1 cup (heaping) freshly grated parmesan cheese 
1/4 teaspoon seasoned salt 
3/4 teaspoon salt 
Freshly ground black pepper 
1/3 cup minced flat-leaf parsley 
4 whole eggs, beaten 
10 slices thin/regular bacon 

FOR THE SAUCE: 
1-1/2 cups ketchup 
1/3 cup brown sugar 
1 teaspoon dry mustard 
Tabasco, to taste 

DIRECTIONS: 
1) For the meatloaf: Preheat oven to 350 degrees Fahrenheit. 2) Pour milk over the bread slices. Allow it to soak in for several minutes. 3) Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs. 4) With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!) 5) Lay bacon slices over the top, tucking them underneath the meatloaf. 6) For the sauce: Add ketchup, brown sugar, mustard, and hot sauce to a mixing bowl. Stir together. 7) Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon. 8) Bake for 45 minutes, then pour another 1/3 of the sauce over the top. 9) Bake for another 15 minutes. 10) Slice and serve with remaining sauce. 11) Serve with mashed potatoes. Yummy! 

ALLISON CHASE’S POTATO PIE 
Recipe from: Feeding the Flock,  
New Vision Community Church 

INGREDIENTS: 
3 large baking potatoes, peeled and thinly sliced 
1 prepared 9-inch pie crust 
3/4 cup grated Swiss, Gruyere, Cheddar, or Parmesan cheese 
1 large egg 
1-1/2 cups low-fat milk 
1 tablespoon chopped fresh thyme or basil (or 1 teaspoon dried) 
Salt and ground pepper to taste 

DIRECTIONS: 
1) Preheat oven to 350 degrees. 2) Layer potatoes in crust, sprinkling with cheese between layers. 3) In a bowl, mix egg, milk, thyme, salt and pepper. 4) Pour egg mixture over the potatoes and cheese. 5) Bake 45-60 minutes or until potatoes are tender and golden brown. Yield: 4-6 servings. 

CAULIFLOWER MILANESE 
Recipe from: Savannah Style,  
a Cookbook by The Junior League of Savannah, Inc. 

INGREDIENTS: 
2 heads cauliflower 
1 teaspoon salt 
1/2 teaspoon sugar 
Boiling water 
4 tablespoons butter, melted 
1/2 cup Parmesan cheese, grated 
Ground white pepper 

DIRECTIONS: 
1) Wash cauliflower and break into florets. 2) Place in a saucepan with salt and sugar, adding boiling water to a depth of 1/2-inch. 3) Bring to a boil and cook uncovered for five minutes. Cover and cook 10 minutes until barely tender. 4) Place drained florets in a buttered shallow baking dish. 5) Cover with melted butter and sprinkle with cheese and white pepper. 6) Bake in a preheated 450-degree Fahrenheit oven until slightly brown, about 10 to 15 minutes. 

SWEET POTATO FRIES 
Recipe from: The New Low-Country Cooking 
By Marvin Woods 

INGREDIENTS: 
1/2 teaspoon ground nutmeg 
1/2 teaspoon chili powder 
1/2 teaspoon cayenne pepper 
1/2 teaspoon celery salt 
1/4 teaspoon ground coriander 
1/4 teaspoon ground cumin 
Vegetable oil for deep frying 
6 sweet potatoes, cut into julienne strips 

DIRECTIONS: 
1) In a small bowl, stir together the nutmeg, chili powder, cayenne, celery salt, coriander, and cumin. 2) In a deep fryer or a large deep skillet, heat the oil over medium-high heat until it registers 375 degrees Fahrenheit on a deep-fat thermometer. 3) Add the sweet potato strips and cook until crispy and golden, 5 to 7 minutes. 4) Using a slotted spoon, transfer the cooked sweet potatoes to several layers of paper towels to drain. 5) Sprinkle with the spice mixture.  

MARV SPICE (SAVORY) 
Recipe from: The New Low-Country Cooking 
By Marvin Woods 

INGREDIENTS: 
1 tablespoon ground nutmeg 
1 tablespoon chile powder 
1 tablespoon cayenne pepper 
1 tablespoon celery salt 
1/4 teaspoon freshly ground black pepper 

DIRECTIONS: 
In a small bowl, mix all ingredients together until combined. Use or store in an airtight container for up to 6 months. 

EMILY MEGGETT’S CHOCOLATE CREAM PIE  
Recipe from: Gullah Geechee Home Cooking 
By Emily Meggett 

INGREDIENTS: 
3 ounces Baker’s unsweetened chocolate 
1 cup plus 2 tablespoons sugar 
1/4 cup all-purpose flour 
1/2 teaspoon salt 
2-1/2 cups milk, whole or 2%
4 large egg yolks, lightly beaten 
2 tablespoons unsalted butter 
1 teaspoon vanilla extract 
1 baked (9-inch) pie crust 
Sweetened whipped cream 

DIRECTIONS: 
1) Melt the chocolate in the top of a double boiler over simmering water. 2) In a mixing bowl, whisk 1 cup of the sugar, the flour, and salt together with 1/2 cup of the milk until smooth. 3) Add the egg yolks and the remaining 2 cups milk. 4) Add this mixture to the melted chocolate, whisking well. 5) Stir constantly and cook over medium heat until thick and smooth, about 10 minutes. 6) Add the butter and vanilla, stir until melted, then pour into the pie shell. 7) Let cool, then cover loosely and refrigerate the pie overnight to chill. 8) Spread the whipped cream over the chocolate, and serve.