Cohousing-L Mailing List: Sharing Food

[Jane R. Mueller (jmueller]

At Mission Peak Village, where we are still in the pre-development 
stage, our attention is dominated by budgets, marketing, and negotiating 
our way through permit procedures. We long wistfully for the day we can 
move in and start enjoying each other's company and the fruits of our 
labors.

Related to that, attention wanders to the favorite recipes of 
communities that have been enjoying shared meals for awhile now. Are you 
willing to share?

By way of reciprocation, I have a recipe that you all might consider...

*Taco Meatloaves* - serves 24

•    6 large eggs, lightly beaten
•    4 cups picante sauce, divided
•    2 cans (16 ounces) kidney beans, rinsed and drained
•    2 cans (11 ounces) "Mexicorn," drained
•    2 medium onions, chopped
•    4 cans (2-1/4 ounces each) sliced ripe olives, drained
•    1-1/2 cup dry bread crumbs
•    2 envelopes taco seasoning
•    2 teaspoons ground cumin
•    2 teaspoons chili powder
•    4 pounds ground beef or combo of turkey, pork, beef
•    8 cups shredded cheddar cheese
•    Additional picante sauce if desired

1.    In a large bowl, combine the eggs, 1 cup picante sauce, beans, 
corn, onion, olives, bread crumbs, taco seasoning, cumin and chili 
powder. Crumble ground meat over mixture and mix well but do not overwork.
2.    Pat into four ungreased 9x5-in. loaf pans. Bake, uncovered, at 
350° for 50-55 minutes or until no pink remains and a thermometer reads 
160°. Alternatively, could be patted into large muffin tins to make 
individual meatloaves. Be sure not to overcook
3.    Spoon remaining picante sauce over each meat loaf; sprinkle with 
cheese. Bake until cheese melts. Let stand for 10 minutes before 
slicing. Serve with additional picante sauce if desired.

Side dish ideas: mashed potatoes, Southwest salad of some sort, tortilla 
chips and guacamole.

Jane