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The Food Court

	Cookbook Image - 217588	Title: The Food Court	By: Dougherty County Law Library	Group/Family Location: Albany, GA	Organization: Dougherty County Law Library
Book Number: 217588
From: Albany, GA
Number of Recipes: 574
Binding Style: 3 Ring

Special Features: A history of the Dougherty County Law Library is included, along with information about the Dougherty Judicial Circuit.

Description: A wide variety of recipes, from easy to more challenging. Many old, new and unusual recipes.

Funds raised support: Proceeds benefit the Dougherty County Law Library.

How to Purchase

Make check payable to:
Dougherty County Law Library

Mail order to:
Dougherty County Law Library
Att: Laureen Kelly
225 Pine Avenue #212, P.o. Box 1827
Albany, GA 31702-1827
Phone: 229-431-2133
Fax: 229-434-2672
Web site

Cost: $17.95
plus $6.80 S/H per book.

Georgia residents add 7% state and local sales tax to your order.

Favorite Recipe

Cajun Beef & Pork Meatloaf with Pan Gravy
By: Ken Luton

  • Meatloaf:
  • 2 lbs. ground chuck (80% lean)
  • 1 lb. hot ground pork sausage
  • 2 cloves garlic, minced
  • 1 large sweet onion, diced
  • 1/2 c. Ritz Cracker crumbs
  • 2 eggs, lightly beaten
  • 1/2 c. shredded Parmesan cheese
  • 1/4 c. ketchup
  • 1 T. lemon juice
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 T. Cajun seasoning
  • 6 strips bacon, cut in half
  • Pan Gravy:
  • 1/4 c. fat drained from meat loaf
  • 1/4 c. flour
  • 1 c. chicken stock
  • 1 c. whole milk

For Meatloaf: preheat oven to 350 degrees F. In a large bowl, thoroughly mix the meat, garlic, onions, seasoning and cracker crumbs. Add the eggs and mix again, just to blend together. Do not over mix because it will make the meatloaf too dense. Form the mixture into two loaves to fit in a shallow baking dish. Lay the bacon strips across the top of the loaves and down the sides. Bake for approximately one hour, or until an internal temperature of 160 degrees F. is reached. Drain off any accumulated fat and let loaves rest five minutes. For Pan Gravy: heat the fat in a skillet and add the flour. Stir to make a paste and cook until it smells like peanuts and has a light brown color. Add the chicken stock and stir to thoroughly mix together. Add the milk and stir again to incorporate. Season with salt and pepper to taste, and cook down until desired thickness is reached. This is great with mashed potatoes and a vegetable of your choice.

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