from Laura Peters, NJ (click for Laura's Homepage)

From the kitchen of Laura Peters, and our thanks for making us hungry!

Meatloaf

What you need:
Tin foil
Mixing bowl
Rectangular cooking dish (small)
Cereal bowl

1.5 lbs ground round or lean ground chuck
Salt
Pepper
Oregano
Onion powder
Paprika
Jarred crushed garlic
Catsup
Mustard (yellow)
Large egg
Small canister Progresso Italian bread crumbs
Milk

What to do:
With your hands, combine the beef in a bowl with the egg first. Dump on generous portions of all listed spices. Add a heaving helping of catsup and a few dabs of mustard. Take about half the contents of the garlic in the jar and add it. Mix. Dump half a canister of bread crumbs in a smaller bowl and add about 1/8 cup of milk to make them moist. Mix the bread crumbs in with the meat mixture. Once everything is mixed accordingly and smooth, pour or lift meat into rectangle dish. Form a high loaf. Cover with foil. Bake 50 minutes at 425. Remove foil. Bake an additional 10 minutes.

Devilled Eggs

What you need:
Dozen eggs
Catsup
Mustard
Mayonnaise
Salt
Pepper
Onion powder
Paprika

Boiling pot
Large spoon
Paper towels
Big serving dish (preferably flat or an actual egg-serving dish)
Mixing bowl
Small spoon
Butter knife

What to do:
Hard-boil the eggs. Let sit after hard-boiled. Lift each egg out of pan with the big spoon, running it under water and placing on a paper towel to drain. When eggs are cooled, open each one. Slice each egg in half long-ways and remove each yolk. Put the egg whites on the serving dish and the egg yolks in the mixing bowl. Combine yolks with generous splashes of catsup, mustard, and mayo. Add salt, pepper, and onion powder. Mix well with small spoon, then add portions of mixture to each egg white. Sprinkle generously with paprika when finished.