Here is a short biography on Mary.
A transplanted Yankee (SW Ohio), Mary Crowson and her family moved to Dublin over seven years ago when she became the Director of Music at Pine Forest UMC. The youngest of five siblings, mom of two and wife of Rev. Don Crowson, Mary became more health/food conscious after completing Cardiac Rehab at Fairview Park Fitness Center last summer. Along with cooking, she enjoys traveling, reading, and avoiding housework at nearly any cost!
Here are some more of Mary's answers:
Q. Which dish do you always get raves over? Share it.
Brown Sugar Meatloaf
Serves 8-10 prep time 15 minutes cook time 75 minutes2 lbs. ground beef
1 large onion
1 Cup Oatmeal
8 oz. tomato juice
1 Tablespoon Mrs. Dash
1 egg
Mix above ingredients together and press into a 9x13” glass pan. Lovingly smear sauce (recipe below) onto meat and cook 60-75 minutes at 350*. Carefully drain grease from meatloaf before serving!
Sauce: Combine the following in a small bowl
½ Cup brown sugar
2 large squirts catsup
1 small squirt mustard
Q. What is your favorite cookbook?
A. THE PHONY GOURMET because it has all kinds of short, easy recipes and as much humor as any cookbook I’ve seen—written by sisters Pam Young and Peggy Jones. My favorite recipe from the book (and I always get raves for) is Lasagna.
Defrost a family size package of frozen lasagna
Add 1 jar of spaghetti sauce to a 9x13” (or larger) pan
Remove lasagna from original aluminum pan and press into your pan that has been “lined” with jar of sauce. Press into corners so that it has the appearance of homemade.
Pour another jar of spaghetti sauce over the top
Add about a cup of shredded cheese to the top and bake 45-60 minutes at 350*
To get more of Mary's answers check in again. I am on my way to the DHS state soccer game in Atlanta. If we eat in any terrific restaurants I will keep you posted. In the meantime send me your answers!

1 comment:
I made Mary's Brown Sugar Meatloaf last night and it was absolutely amazing! I thought with the generous servings of 8-10 there would be left over but none was left. This recipe is a keeper!
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