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Momma Said

Mountain Media, LLC by Mountain Media, LLC
August 12, 2025
in Momma Said, Opinions
0

By Teri Cayton
The Parsons Advocate

The weather has taken a turn for the better. Cool nights and moderate days are just fine with me. The temps have been in the high 70’s and low 80’s ad that is how I remember summer. It has been so hot that it is unbearable to be outside. Momma Said, “It’s too hot to fish and too hot to walk the dog so I guess I will just sit in the air conditioning and stay cool.”

That is one thing that mom had no use for. We didn’t have air conditioning growing up and we just got used to whatever Mother Nature threw our way. It was something I had to get used to because for years I never had it in my home. These past years have been so hot I had to bite the bullet and put in some window units.

I have been getting some green peppers and tomatoes off my small planter garden and they sure taste good. I found a new recipe for meatloaf and I think I will make it and stuff some peppers. That is one of my favorite meals with fresh green peppers. They have a much better taste than store bought veggies. Momma Said, “Fresh is always better.”

I remember eating fresh garden veggies right off the stem. We didn’t have to wash them because mom never used pesticides on anything. A fresh green pepper and tomato sandwich on homemade bread was good for the soul. I miss the good ole days so much and it is good to remember the ways things used to be.

Paula Deen Meatloaf

INGREDIENTS

  • 1 pound ground beef
  • 1 1⁄4 teaspoon salt
  • 1⁄4 teaspoon ground black pepper
  • 1⁄2 cup chopped onion
  • 1⁄2 cup chopped bell pepper
  • 1 egg, lightly beaten
  • 1 (8 oz) can diced tomatoes without juice
  • 1⁄2 cup quick-cooking oats
  • 1⁄3 cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon mustard

INSTRUCTIONS

  • Preheat oven to 375 degrees Fahrenheit. Line a baking tray with foil and lightly grease it with cooking spray.
  • In a large bowl, stir the salt, pepper, onion, bell pepper, egg, tomatoes, and oats. until well combined. Add the ground beef and gently mix it into the seasonings until fully blended and evenly seasoned.
  • Place the mixture onto the baking sheet, press the surface lightly and shape it into a loaf.
  • To make the topping, combine ketchup, brown sugar, and mustard. Spread it on top of the loaf.
  • Bake the meatloaf for 1 hour. Use a meat thermometer to check for doneness. The center should be at 160 degrees Fahrenheit.
  • Let the meatloaf rest for 10 minutes after baking so that it holds together better while slicing.

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