I'll have to try the recipes here when I get back from the shore. The room has a microwave, but I don't know how well things would turn out if I tried using that .


Some of the recipes look like they'd be especially good in cooler weather, so I'm saving them!


P.S.: While thinking about your meatloaf-'tato roll, Curious, I thought of a twist I give meatloaf. Make the loaf mix, and... put a thin layer on the bottom of a baking dish; I usually use a Pyrex loaf dish. Atop the layer of meat/loaf, add a thin layer of shredded red cabbage. Fill the baking dish by alternating layers of the meat and cabbage, only make sure the top layer is the meat. Cover the top of the dish (tightly) with foil. Cook at about 25 degrees lower than an all-meat meat loaf and for a longer duration. Periodically check (lift the foil) to determine when its fully "cooked" and ready to serve.