Ann Landers' meat loaf

Many years ago Marie Blanco of Newsday reprinted a request. If anyone missed it at any time, here it is.

Ann Landers’ meatloaf

2 pounds ground steak
2 eggs
1 1/2 cups dry bread crumbs
3/4 cup ketchup
1/2 cup warm water
1 package of onion soup mix
2 strips bacon (optional)
1 (8 ounce) can tomato sauce

In a mixing bowl combine ground steak, eggs, bread crumbs, ketchup, water and onion soup mix. Mix unti well blended. Pack mixture into a 10 by 5 by 3 inch loaf pan. Cover with bacon strips. Pour tomato sauce over top. Bake in a 350 degrees oven for 1 hour. Makes 8 servings.

For all the younger generation, the Ann Landers advice column had helped lovelorn teens, confused parents, couples on the brink of divorce, grieving widows, and a myriad of others who were in need of counsel. Translated into over twenty languages, Esther Pauline Friedman Lederer, known professionally as Ann Landers, reached millions of readers with her clear, witty and sometimes sarcastic columns.

Here’s Ann Lander’s meat loaf recipe in it’s original printing in the Google Newspaper archive:

The Free Lance-Star - Google News Archive Search

Ann Landers Meat Loaf from Feb 7, 1970

2 pounds ground round steak
2 eggs
1-1/2 cups bread crumbs
3/4 cup ketchup
1 tsp. Accent
1/2 cup warm water
1 pkg. Lipton’s onion soup mix

Mix thoroughly.
Put into loaf pan, cover with 3 strips of bacon
(if it isn’t against your religion). Pour over all
one 8 oz. can Hunt’s Tomato Sauce. Bake 1 hour at
350. Serves 6.

And here’s Ann Lander’s Best-Ever Lemon Pie and Never-Fail Meringue from Jan 15, 1970
and a link to its original printing in the Google newspaper archive:

The Pittsburgh Post-Gazette - Google News Archive Search

Best-Ever Lemon Pie

1 baked pie shell
1 1/4 cups sugar
6 tablespoons cornstarch
2 cups water
1/3 cup lemon juice
3 eggs, separated
3 tablespoons butter
1 1/2 teaspoons lemon extract
2 teaspoons vinegar

Mix sugar, cornstarch together in top of double boiler.
Add the 2 cups of water. Combine egg yolks with juice and beat.
Add to the rest of mixture. Cook until thick over boiling water for 25 minutes.
This does away with starchy taste. Now add lemon extract, butter
and vinegar and stir thoroughly. Pour into a deep, 9-inch pie shell and let cool.
Cover with meringue and brown in oven.

Never-Fail Meringue

1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 egg whites
6 tablespoons sugar
1 teaspoon vanilla
Pinch of salt

Blend cornstarch and cold water in a saucepan.
Add boiling water and cook, stirring until clear and thickened.
Let stand until COMPLETELY cold. With electric beater at high speed,
beat egg whites until foamy. Gradually add sugar, and beat until STIFF, but not dry.
Turn mixer to low speed, add salt and vanilla.
Gradually beat in cold cornstarch mixture. Turn mixer again to high speed and beat well.
Spread meringue over cooled pie filling. Bake at 350 degrees F for 10 minutes.
This meringue cuts beautifully and never gets sticky. Enjoy!

Here’s Ann Lander’s Pound Cake and link to original recipe:

The Spokane Chronicle -
Google News Archive Search

Ann Landers Pound Cake from May 26, 1986

3 sticks or 3/4 pound margarine (good quality) at room temperature
3 cups sugar
5 large eggs
3 cups flour (sifted)
1 teaspoon vanilla extract
1/2 teaspoon lemon extract or 1 teaspoon grated lemon peel
1/2 teaspoon almond extract
7/8 cup ginger ale or similar soda

Cream margarine until light. Cream in sugar and beat until fluffy.
Beat in eggs one at a time. Beat in 1 cup flour, then add extracts and a little ginger ale.

Continue adding flour, alternating with ginger ale, until all ingredients are used.
Beating can be done by hand or with electric mixer until batter is smooth.

Pour batter into two greased and floured 9-by-5-inch loaf pans, or one greased and floured
10-inch tube pan. Bake in preheated 275-degree oven for one hour and 45 minutes, or until
a knife or cake tester inserted in middle of cake comes out clean and cake has begun to
shrink from sides of pan. Let cool in pan.

Re: meat loaf. I notice Accent was one of the ingredients, is Accent still being sold? I know it was popular years ago, but since the harmful effects of MSG became known I thought it would be off the market.

Monosodium glutamate (MSG): Is it harmful?
My favorite Chinese restaurant has a sign that says “No MSG.” What is MSG? Is it bad for you?
from Katherine Zeratsky, R.D., L.D.
Mayo Clinic nutritionist:

Monosodium glutamate (MSG) is a flavor enhancer commonly added to Chinese food, canned vegetables, soups and processed meats. Although the Food and Drug Administration (FDA) has classified MSG as a food ingredient that’s “generally recognized as safe,” the use of MSG remains controversial. For this reason, when MSG is added to food, the FDA requires that it be listed on the label.

MSG has been used as a food additive for decades. Over the years, the FDA has received many anecdotal reports of adverse reactions to foods containing MSG. These reactions — known as MSG symptom complex — include:

Facial pressure or tightness
Numbness, tingling or burning in face, neck and other areas
Rapid, fluttering heartbeats (heart palpitations)
Chest pain

However, researchers have found no definitive evidence of a link between MSG and these symptoms. Researchers acknowledge, though, that a small percentage of people may have short-term reactions to MSG. Symptoms are usually mild and don’t require treatment. The only way to prevent a reaction is to avoid foods containing MSG.

We use very little canned foods and I am a label reader. Any foods containing a FLAVOUR ENHANCER is not purchased. We do not go to Oriental or Asian restaurants mainly because here it is not made to order.