Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Meatloaf |
| \N \N | Roast |
| \N \N | Zucchini |
Meatloaf: Dice leftover meatloaf into tiny cubes, add cooked elbow macaroni and stir in spaghetti sauce. Roast: Cut up pieces of roast beef and boiled potatoes and simmer them together in a small amount of water. Add half-and-half cream and thicken the mixture with flour. Serve over biscuits. Zucchini: Beat an egg with milk, salt and pepper then add enough flour to make a batter. Dip slices of fresh squash into the batter and deep-fry them.
Recipe by: Taste of Home, August/September, 1997 Posted to MC-Recipe Digest V1 #1020 by NGavlak <NGavlak@...> on Jan 17, 1998