Grandmas Float Recipes

GRANDMA'S FAMOUS MEATLOAF WITH SALTINES

Grandma's Famous Meatloaf with Saltines image

This is the recipe my grandmother used to make her meatloaf. Most notably it doesn't have any sort of sauce coating the top as is called for in many meatloaf recipes. My family enjoys it this way but I'm relatively certain that any standard meatloaf sauce would do if you want one.

Provided by SemperFidelis9a

Categories Meatloaf

Time 1h10m

Yield 1 meatloaf, 4-5 serving(s)

Number Of Ingredients 8

Ingredients

1 lb ground beef
2 eggs
salt (to taste)
pepper (to taste)
1 onion, chopped (Optional, I usually omit it or use a teaspoon of dried minced onion. You also don't need the whole o)
2 -3 tablespoons ketchup, heaping
1 tablespoon yellow mustard, heaping
1 cup saltine crumbs, crushed. (This is usually most of one sleeve of saltines.)

Steps:

Mix all together; I generally use my hands.
Form mixture into a loaf shape.
Put in a baking dish (I use a pie plate).
Bake at 350 for 1 hour.
NOTE: I always put a little water in my pan. I've never done it any other way, so I don't know what would result if you don't.

GRANDMA'S FLOATING ISLAND PUDDING

Grandma's Floating Island Pudding image

This simple and elegant dessert came from my Grandmother thirty years ago. My siblings and I loved it as kids and still do. It's sweet but not overly filling. If you scorch it - start over. Keeps well in refrigerator. Can be made day ahead.

Provided by sugarpea

Categories Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 cups milk
4 tablespoons cornstarch
2 egg whites
2 tablespoons sugar
1 pinch salt
1 cup milk
1 tablespoon cornstarch
2 egg yolks
1/2 cup sugar

Steps:

Island: Mix all ingredients thoroughly in saucepan and.
cook over medium heat, stirring constantly until well thickened, 8-10 minutes.
Pour into four 6oz custard cups and.
seal with plastic wrap laid directly on pudding to prevent film from forming.
Refrigerate until cooled and set.
Topping: Mix all ingredients in saucepan and.
cook over medium heat, stirring constantly until thickened, 8-10 minutes.
Pour into 2 cup measure and.
seal with plastic wrap laid directly on pudding to prevent film from forming.
Refrigerate until cooled.
To Serve: Insert table knife between Island and custard cup and run knife around cup to loosen.
Invert each Island on a serving plate and remove custard cup.
Pour 1/2 cup topping over Island- topping may be served warmed in microwave or chilled.

Nutrition Facts : Calories 309.6, Fat 8.8, SaturatedFat 4.9, Cholesterol 120, Sodium 160.4, Carbohydrate 49.3, Fiber 0.1, Sugar 31.4, Protein 9

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