WORLD'S GREATEST MEAT LOAF

Name: WORLD'S GREATEST MEAT LOAF
Yield: Makes 8 servings.
Ingredients: [cut off]. Accent; [cut off]g; [cut off]. salt; [cut off]sp. pepper; [cut off]sp. dry leaf basil; [cut off]sp. dry leaf thyme; [cut off]. ketchup; [cut off]. prepared [cut off]stard; 1 1/2 c. soft bread crumbs; 2 beef bouillon cubes; 1 c. boiling water; 1/2 c. finely chopped celery; 1/2 c. finely chopped onion; 1 c. shredded Cheddar or Swiss cheese; 2 lb. ground beef chuck

Bonnie Johnson

Makes 8 servings.

Ingredients

[cut off]. Accent
[cut off]g
[cut off]. salt
[cut off]sp. pepper
[cut off]sp. dry leaf basil
[cut off]sp. dry leaf thyme
[cut off]. ketchup
[cut off]. prepared [cut off]stard
1 1/2 c. soft bread crumbs
2 beef bouillon cubes
1 c. boiling water
1/2 c. finely chopped celery
1/2 c. finely chopped onion
1 c. shredded Cheddar or Swiss cheese
2 lb. ground beef chuck

Method

[cut off]Beat egg lightly in medium bowl; add Accent, [cut off]pepper, basil, thyme, ketchup, mustard and [cut off]crumbs. Dissolve bouillon cubes in boiling [cut off]add to bowl and mix well until all ingredients [cut off]ry well blended. Mix in celery, onion and [cut off]
[cut off]Break up ground beef and add to bowl; mix [cut off]but thoroughly with fork. In a shallow baking [cut off]hape mixture into a 12 x 5-inch oval loaf, or [cut off]meat mixture lightly into a 9 x 5 x 3-inch loaf [cut off]
[cut off]Bake, uncovered, in 375° oven for 1 hour to [cut off]and 10 minutes. Makes 8 servings.

Note from the transcription

The left-hand column of ingredients and the opening words of every method line run outside the frame; those quantities and words are missing and have NOT been reconstructed. Method lines are transcribed as separate visible fragments in printed order.

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Photograph of printed page 52 of Butter 'n Love Recipes — The text above is transcribed as printed, including the book’s own misspellings. Some readings on this page are uncertain.

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Described from the item itself. Much of this archive is uncatalogued: where no record exists in the Library of Congress, Open Library, Internet Archive, HathiTrust or the antiquarian trade, the copy shown here may be the only described instance. Transcriptions reproduce the original as printed, including its own misspellings.

Provenance. Darrell Anderson Culinary Archives, item WSCA-DAA-LB-U11, from the Misc: Loose Books photographic survey, frames image00740–image00906. Presented to a "Dave Anderson" — the flyleaf inscription reads "DEC. 2-82? TO DAVE ANDERSON HAPPY COOKING" over a signature that is not legible — and found among Darrell Anderson's loose books; the record does not claim the two names are the same man. No archival box label was photographed. Digitised, transcribed, index cross-checked and quantity-audited on 24 August 2026. The images here are web-sized derivatives at 1400 px on the long edge; the preservation masters are untouched in the archive. One frame, image00842, is a pixel-identical retake of image00841 and is kept in the page list as evidence of the retake, with its two recipes counted once. The book's own eight-page index was transcribed separately and used as an external checklist: 309 index entries against the transcribed corpus. 260 matched directly, 24 did not and were each re-opened against the photograph, and 7 of those turned out to be present under a title the index page had clipped. 17 recipes are genuinely absent — printed in the book, but sitting in the unexposed or out-of-frame part of a bad photograph; they are listed in the bundle's RESCAN-REPORT.md and would be recovered by re-shooting 11 frames. Separately, a 25-recipe sample was re-read field by field: 181 ingredient lines compared, 149 of them carrying an explicit quantity, all 149 correct, none invented.

Rights. Fundcraft Publishing supplied the covers, dividers and printed reference pages; the recipes were contributed by members of the Marvista P.T.S.A. In United States law a recipe's bare list of ingredients is generally not copyrightable, but the compilation and the printed matter around it are. The more pressing issue here is not copyright: 48 recipes are credited to children by name, 19 of them with a school grade. Those children are adults now. Every name is transcribed as printed and each grade is stored in the recipe's contributor_role field, so a credit can be filtered or suppressed without touching the transcription. Treat all 81 names as personal data, not decoration; a page will be taken down on request.

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Butter 'n Love Recipes·Recipes

Ingredients

Method

Note from the transcription

Butter 'n Love RecipesRecipes