>  >       Title: Ann Landers' Meat Loaf
>  >       1 ts MSG
>  >       1 pk Dry onion soup mix
>  ML> That looks quite standard, but with the soup mix,
>  ML> it would seem that the MSG was redundant.
> TTTT, I cannot recall putting MSG in anything.  I don't even think we
> have any in the house.   As usual, I expect people who might prepare a
> recipe I post will read it more carefully than I did and eliminate the
> things that they would not like.

It is said that hidden MSG is all over the place, and
truly glutamate-free is hard to achieve. Consider soy
sauce and other umami agents.

> Here is a good example of that.  I would never use "reduced-calorie"
> mayo (and you probably would only use self-made mayo).  Actually, I
> would not put mustard on my hamburger -- but Gail would.

Bonnie bought some ready-made chicken salad from the
grocery store recently, and I tasted it out of
curiosity - the chicken, white meat, seemed okay, but 
the mayo was sour. She got sick.

> The spinach is not as wierd as it might sound.  We often have salads
> where the only green is fresh spinach, so why not substitute it for the
> more usual iceberg lettuce?

Lately I've been seeing romaine returning to
burger garnishes. For a while, during the scare,
butterhead was a pleasant substitute.

>       Title: Zesty Basil Burgers
>  Categories: Main dish, Meats, Grill/bbq
>       Yield: 4 Servings
>  
>       1 lb Lean ground beef
>       3 tb Finely chopped onion
>       1    Garlic clove; crushed
>     3/4 ts Salt
>     1/4 ts Pepper
>       4    Crusty rolls; split
>       1 c  Packed spinach leaves
>       4    Tomato slices

> MMMMM----------------------BASIL MAYONNAISE---------------------------
>       3 tb Reduced-calorie mayonnaise
>       1 tb Chopped fresh basil; OR...
>       1 ts -Dried basil leaves
>       1 ts Dijon-style mustard

I'm not sure how this would taste, but my guess 
in any case is that it wouldn't do anything to 
enhance a burger.

>   1. In medium bowl, combine ground beef, onion, garlic, salt and
>   pepper, mixing lightly but thououghly. Shape into four oval 1/2 inch
>   thick patties.

Actually, what I most object to in the recipe
is not the spinach but the garlic and onion mixed
in with the meat.

>   2. Heat large nonstick skillet over medium heat until hot. Place
>   patties in skillet; cook 7 to 8 minutes or until no longer pink and
>   juices run clear, turning once.

Juices run clear? Ah's agin it! Trust them Texans
to ruin a sure thing.

---------- Recipe via Meal-Master (tm) v8.05

      Title: Chili Mole
 Categories: Chili
      Yield: 4 Servings

      2 tb Oil
      1    Onion, chopped
      2    Cloves garlic, chopped
      1 lb Lean beef, chili grind
      1    (16 ounce) can tomato puree
      1    (6 ounce) can tomato paste
      1 ts Ground cumin
      4    Fresh green chilies, parched
           -peeled, seeded, and chopped
      1 c  Water
      2 oz Bittersweet chocolate,
           -divided
      2 tb Ground red chili
      1    Beef bouillon cube

  Method: Saute onion and garlic in oil till tender. Add meat and stir to
  brown. Stir in 1 ounce of chocolate and all remaining ingredients. Mix
  well, bring to a boil. Reduce heat, simmer, uncovered, for 1 hour,
stirring
  occasionally. Stir in remaining chocolate and cook till it is thoroughly
  blended. From: Michael Loo Date: 08-10-95 (11:28)

  Source: Unknown - and I don't recall the original post, though I did
  post it 15 years later, sort of as a joke.

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