Serves: 5
Total Calories: 80
Cooking is very much a chicken-and-egg sort of endeavor. If you've never had a good meat loaf, how can you know if yours is any good? Gladys Randall figured out this principle when she was a young child, the hard way. "I would see a baked pie on top of the stove. I tried to bake a lemon pie by putting it on top of the burner. I thought that was the way it's done." Gladys kept trying, her adventurous spirit intact. "It took me two years to learn how to make a traditional Italian stuffing. One day a guest at Christmas, who was ninety-two years old, said 'Very good-but too loose. You make it together, like a meatball.' Then I knew what I was doing wrong!" Gladys listened, learned and today is master of her kitchen.
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This __Gladys Randall recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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