Free The Mad, Mad, Mad, Mad Sixties Cookbook by Rick Rodgers Page B

have enough liquid to cook the vegetables, so roast potatoes and carrots to serve on the side.

Dinner with the Family
Here is a delicious, middle-of-the-road meal that is guaranteed not to offend anyone, with a mellow soundtrack to match.
Iced tea
Beer
California Chablis or Burgundy
Iceberg Lettuce Wedge with Thousand Island Dressing ( page 54 )
Yankee Pot Roast ( page 81 )
Butter-Whipped Potatoes ( page 135 )
Mixed vegetables (carrots, peas, and corn) with butter
Tart-Tongued Lemon Meringue Pie ( page 161 )
Coffee and tea
CD PL ay L i S t
Henry Mancini: Midnight, Moonlight, and Magic
Various: Capitol Sings Rodgers and Hammerstein
Ferrante and Teicher: All-Time Greatest Hits

THE ULTIMATE MEAT LOAF
    MAKES 6 TO 8 SERVINGS
    How many millions of meat loaves were served every night by loving moms in the family dinner time zone that fell between homework and Bonanza ? This is an over-the-top loaf that you will want to cook again and again . . . as long as you don’t count the calories. If you ever doubted that fat makes food taste good, this recipe will have you kissing the sour cream container in thanks. So, when you just can’t face ground turkey again, make this meat loaf, enriched with the ingredients of classic onion dip (including the potato chips!).
2 pounds ground round (85% lean)
1½ cups crushed potato chips
¾ cup sour cream
1 (1-ounce) envelope dry onion soup mix
2 large eggs, beaten
1. Position a rack in the center of the oven and preheat the oven to 350°F. Combine the ground round, potato chips, sour cream, onion soup mix, eggs, and ¼ cup water with your clean hands. Transfer to an 8½-by-4½-inch loaf pan.
2. Place on a baking sheet. Bake until an instant-read thermometer inserted in the center of the loaf reads 165°F, about 1¼ hours. Let stand 5 minutes. Drain off the excess fat, invert onto a serving platter, and slice.
Hamburglar
In 1961, there were only 100 McDonald’s restaurants in the world. In 2010, there were more than 32,000.

SPAGHETTI AND MEATBALLS SOPHIA
    MAKES 8 SERVINGS
    This incredibly savory pasta dish stacks up: the sauce gets a porky measure of flavor from spareribs, and the meatballs sport three kinds of meat. This makes a lot, so you might want to plan on freezing some of the meatballs and sauce for another meal. We imagine that it’s just the kind of Sunday dinner that Sophia Loren, the Italian dish of the Sixties and beyond, would make. After all, she herself said, “Everything you see I owe to spaghetti.”
SAUCE
2 tablespoons olive oil
8 spareribs, cut into individual ribs (about 2¼ pounds)
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 large yellow onion, chopped
1 large carrot, chopped
1 large celery rib with leaves, chopped
4 garlic cloves, finely chopped
2 (28-ounce) cans plum tomatoes in juice, preferably San Marzano, juices reserved, chopped
2 teaspoons dried basil
2 teaspoons dried oregano
½ teaspoon crushed hot red pepper flakes
2 bay leaves
1 cup hearty red wine
MEATBALLS
1½ cups fresh bread crumbs
½ cup whole milk
1 pound sweet Italian sausages, casings removed
1 pound ground round (85% lean)

1 pound ground veal
1 medium yellow onion, shredded on the large holes of a box grater
3 tablespoons finely chopped fresh parsley
2 large eggs, beaten
2 garlic cloves, minced
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil, as needed
2 pounds dried spaghetti
Freshly grated Parmesan cheese, for serving
1. To make the sauce, heat the oil in a very large (about 8 quarts) Dutch oven or flameproof casserole over medium-high heat. Season the spareribs with the salt and pepper. In batches, add the spareribs and cook, turning occasionally, until browned, about 6 minutes. Transfer to a plate.
2. Add the onion, carrot, and celery to the fat in the Dutch oven. Cover and cook, stirring occasionally, until softened, about 6 minutes. Stir in the garlic and cook, uncovered, until fragrant, about 1 minute. Stir in the tomatoes with their juices, the