1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
2 cups Old El Paso� Thick 'n Chunky salsa
1 can (15 oz) tomato sauce
1 can (4.5 oz) Old El Paso� chopped green chiles
2 teaspoons chili powder
1 can (15 to 16 oz) pinto beans, drained, rinsed
Shredded Cheddar cheese, if desired
Sliced green onions, if desired
1. In 10-inch skillet, cook beef and onion over medium heat 8 to 10
minutes, stirring occasionally, until beef is thoroughly cooked;
drain.
2. In 3- to 4-quart slow cooker, mix beef mixture and remaining
ingredients except beans.
3. Cover; cook on Low heat setting 8 to 10 hours.
4. Stir in beans. Cover; cook on Low heat setting about 5 minutes
longer or until beans are hot. Top with cheese and onions.
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Jan 29, 2010
Crockpot Home-Style Turkey Dinner
3 medium Yukon gold potatoes -- cut into 2" pieces
3 turkey thighs -- skin removed
1 12oz jar home-style turkey gravy
2 tablespoons Gold Medal all-purpose flour
1 teaspoon parsley flakes
1/2 teaspoon dried thyme leaves
1/8 teaspoon pepper
1 1lb bag frozen baby bean and carrot blend -- thawed and drained
1. Place potatoes in 3 1/2 to 6 quart slow cooker; arrange turkey on
top. Mix remaining ingredients except vegetables until smooth; pour
over mixture in slow cooker.
2. Cover and cook on low heat setting 8 to 10 hours or until juice of
turkey is no longer pink when centers of thickest pieces are cut.
Stir in vegetables.
3. Cover and cook on low heat setting about 30 minutes or until
vegetables are tender.
4. Remove turkey and vegetables from slow cooker, using slotted
spoon. Stir sauce; serve with turkey and vegetables.
3 turkey thighs -- skin removed
1 12oz jar home-style turkey gravy
2 tablespoons Gold Medal all-purpose flour
1 teaspoon parsley flakes
1/2 teaspoon dried thyme leaves
1/8 teaspoon pepper
1 1lb bag frozen baby bean and carrot blend -- thawed and drained
1. Place potatoes in 3 1/2 to 6 quart slow cooker; arrange turkey on
top. Mix remaining ingredients except vegetables until smooth; pour
over mixture in slow cooker.
2. Cover and cook on low heat setting 8 to 10 hours or until juice of
turkey is no longer pink when centers of thickest pieces are cut.
Stir in vegetables.
3. Cover and cook on low heat setting about 30 minutes or until
vegetables are tender.
4. Remove turkey and vegetables from slow cooker, using slotted
spoon. Stir sauce; serve with turkey and vegetables.
Crockpot Chicken with Dijon Mustard
Crockpot Chicken with Dijon Mustard
INGREDIENTS:
4 to 6 boneless chicken breast halves
2 tablespoons dijon mustard
1 can 98% fat-free cream of mushroom soup
2 teaspoons cornstarch
dash black pepper
PREPARATION:
Wash chicken and pat dry; place in slow cooker. Combine remaining
ingredients and spoon over the chicken. Cover and cook on low 6 to 8
hours.
Crockpot chicken Dijon serves 4.
INGREDIENTS:
4 to 6 boneless chicken breast halves
2 tablespoons dijon mustard
1 can 98% fat-free cream of mushroom soup
2 teaspoons cornstarch
dash black pepper
PREPARATION:
Wash chicken and pat dry; place in slow cooker. Combine remaining
ingredients and spoon over the chicken. Cover and cook on low 6 to 8
hours.
Crockpot chicken Dijon serves 4.
Crockpot Herb Chicken With Stuffing
Crockpot Herb Chicken With Stuffing
INGREDIENTS:
1 can (10 1/2 ounces) cream of chicken with herbs soup
1 can (10 1/2 ounces) cream of celery or cream of chicken soup
1/2 cup dry white wine or chicken broth
1 teaspoon dried parsley flakes
1 teaspoon dried leaf thyme, crumbled
1/2 teaspoon salt
Dash black pepper
6 to 8 boneless chicken breast halves, without skin
2 to 2 1/2 cups seasoned stuffing crumbs, about 6 ounces
4 tablespoons butter
PREPARATION:
Combine the soups, wine or broth, parsley, thyme, salt, and pepper.
Wash chicken and pat dry.
Lightly grease a 5 to 7-quart slow cooker. Sprinkle about 1/2 cup of
the stuffing crumbs over the bottom of the cooker and drizzle with
about 1 tablespoon of the butter.
INGREDIENTS:
1 can (10 1/2 ounces) cream of chicken with herbs soup
1 can (10 1/2 ounces) cream of celery or cream of chicken soup
1/2 cup dry white wine or chicken broth
1 teaspoon dried parsley flakes
1 teaspoon dried leaf thyme, crumbled
1/2 teaspoon salt
Dash black pepper
6 to 8 boneless chicken breast halves, without skin
2 to 2 1/2 cups seasoned stuffing crumbs, about 6 ounces
4 tablespoons butter
PREPARATION:
Combine the soups, wine or broth, parsley, thyme, salt, and pepper.
Wash chicken and pat dry.
Lightly grease a 5 to 7-quart slow cooker. Sprinkle about 1/2 cup of
the stuffing crumbs over the bottom of the cooker and drizzle with
about 1 tablespoon of the butter.
Beef Fajitas
Beef Fajitas
1 1/2 lb beef flank steak
1 onion, sliced
1 green pepper, cut into strips
1 red pepper, cut into strips
1 jalapeno pepper, chopped
1 tbs cilantro
1 cloves garlic, minced
1 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp salt
8 oz can chopped tomatoes
A dozen 8" flour tortillas
Toppings: sour cream, guacamole, shredded cheddar cheese,
salsa
Cut flank steak into 6 portions. In any size crock pot,
combine meat, onion, green pepper, red pepper, jalapeno
pepper, cilantro, garlic, chili powder, cumin, coriander
and salt. Add tomatoes. Cover and cook on low for 8-10
hours or on high 4-5 hours. Remove meat from crock pot
and shred. Return meat to crock pot and stir. To serve
fajitas, spread meat mixture on flour tortillas and add
favorite toppings. Roll up tortillas. Serves 6-8.
1 1/2 lb beef flank steak
1 onion, sliced
1 green pepper, cut into strips
1 red pepper, cut into strips
1 jalapeno pepper, chopped
1 tbs cilantro
1 cloves garlic, minced
1 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp salt
8 oz can chopped tomatoes
A dozen 8" flour tortillas
Toppings: sour cream, guacamole, shredded cheddar cheese,
salsa
Cut flank steak into 6 portions. In any size crock pot,
combine meat, onion, green pepper, red pepper, jalapeno
pepper, cilantro, garlic, chili powder, cumin, coriander
and salt. Add tomatoes. Cover and cook on low for 8-10
hours or on high 4-5 hours. Remove meat from crock pot
and shred. Return meat to crock pot and stir. To serve
fajitas, spread meat mixture on flour tortillas and add
favorite toppings. Roll up tortillas. Serves 6-8.
Bbq Meatballs
Bbq Meatballs
Ingredients
1 1/2 lb ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup rolled oats
1 x egg beaten
SAUCE
1/2 cup ketchup
2 tbl brown sugar
2 tsp prepared mustard
Method :
Combine first five ingredients for meatballs. Mix well. Shape balls
and brown in skillet. Drain off fat; place in crock pot. Mix sauce
ingredients and pour over meatballs. Cook for 4 to 6 hours on LOW.
Serve over hot noodles, rice, or mashed potatoes.
This recipe yields 4 to 6 servings
Ingredients
1 1/2 lb ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup rolled oats
1 x egg beaten
SAUCE
1/2 cup ketchup
2 tbl brown sugar
2 tsp prepared mustard
Method :
Combine first five ingredients for meatballs. Mix well. Shape balls
and brown in skillet. Drain off fat; place in crock pot. Mix sauce
ingredients and pour over meatballs. Cook for 4 to 6 hours on LOW.
Serve over hot noodles, rice, or mashed potatoes.
This recipe yields 4 to 6 servings
Crockpot Spicy Pork Chops
Crockpot Spicy Pork Chops
INGREDIENTS:
2 ribs celery, sliced
1 cup chopped onion
6 to 8 boneless pork chops, about 3/4 to 1-inch thick
1 green bell pepper, cut in strips
1 red bell pepper, cut in strips
1/2 teaspoon coarsely ground black pepper or seasoned pepper
2 cups spicy V-8 vegetable juice or V-8 and 1/4 teaspoon cayenne pepper
2 tablespoons cornstarch, blended with 2 tablespoons cold water
PREPARATION:
Place celery and chopped onion in crockpot. Trim excess fat from pork
chops; add to slow cooker. Sprinkle pepper strips around and between
pork chops. Pour V-8 juice over all. Cover and cook on LOW for 6
hours.
INGREDIENTS:
2 ribs celery, sliced
1 cup chopped onion
6 to 8 boneless pork chops, about 3/4 to 1-inch thick
1 green bell pepper, cut in strips
1 red bell pepper, cut in strips
1/2 teaspoon coarsely ground black pepper or seasoned pepper
2 cups spicy V-8 vegetable juice or V-8 and 1/4 teaspoon cayenne pepper
2 tablespoons cornstarch, blended with 2 tablespoons cold water
PREPARATION:
Place celery and chopped onion in crockpot. Trim excess fat from pork
chops; add to slow cooker. Sprinkle pepper strips around and between
pork chops. Pour V-8 juice over all. Cover and cook on LOW for 6
hours.
Crockpot Beef Hash
Crockpot Beef Hash
1 1/2 cups cut-up cooked beef
2 10-oz pkgs frozen hash brown potatoes, thawed
1 onion, finely chopped
1/4 cup butter or margarine, melted
1 cup gravy or beef broth
salt and pepper
Place all ingredients in Crock-Pot. Cover and cook on Low for 6 to
8 hours or on High for 2 to 3 hours.
1 1/2 cups cut-up cooked beef
2 10-oz pkgs frozen hash brown potatoes, thawed
1 onion, finely chopped
1/4 cup butter or margarine, melted
1 cup gravy or beef broth
salt and pepper
Place all ingredients in Crock-Pot. Cover and cook on Low for 6 to
8 hours or on High for 2 to 3 hours.
Crockpot Seafood Chowder
Crockpot Seafood Chowder
1-1/2 lb. fresh-frozen fish fillet
1/4 lb. bacon, diced
1 medium onion, diced
1/2 - 3/4 cup chopped green onion tops
2 - 3 potatoes, peeled and cubed
1-1/2 cups water
to taste salt, pepper
1 can (13 oz.) evaporated milk
Cut fish into bite size pieces, lightly brown bacon and onions;
drain. Combine all ingredients in crockpot, cover and cook on Low 6 -
9 hours, or High 2-1/2 - 3-1/2 hours. Add milk last 1/2 hour.
Makes 8 servings.
Note: for variety or more add cubed carrots, chopped celery.
1-1/2 lb. fresh-frozen fish fillet
1/4 lb. bacon, diced
1 medium onion, diced
1/2 - 3/4 cup chopped green onion tops
2 - 3 potatoes, peeled and cubed
1-1/2 cups water
to taste salt, pepper
1 can (13 oz.) evaporated milk
Cut fish into bite size pieces, lightly brown bacon and onions;
drain. Combine all ingredients in crockpot, cover and cook on Low 6 -
9 hours, or High 2-1/2 - 3-1/2 hours. Add milk last 1/2 hour.
Makes 8 servings.
Note: for variety or more add cubed carrots, chopped celery.
CROCKPOT ENCHILADAS
1 lb Hamburger
1 Onion, chopped
1 4 1/2 oz Can chopped chilies
1 cn Mild enchilada sauce
10 1/2 oz Golden mushroom soup
10 1/2 oz Cheddar cheese soup
10 1/2 oz Cream of mushroom soup
10 1/2 oz Cream of celery soup
1 pk Dorito chips
Brown hamburger and chopped onion, pour off grease. Put all
Ingredients in crock pot except Doritos chips. Mix and cook low 4 to
6 hours. Last 15 minutes before you are ready to eat, add Dorito
Chips and stir.
1 Onion, chopped
1 4 1/2 oz Can chopped chilies
1 cn Mild enchilada sauce
10 1/2 oz Golden mushroom soup
10 1/2 oz Cheddar cheese soup
10 1/2 oz Cream of mushroom soup
10 1/2 oz Cream of celery soup
1 pk Dorito chips
Brown hamburger and chopped onion, pour off grease. Put all
Ingredients in crock pot except Doritos chips. Mix and cook low 4 to
6 hours. Last 15 minutes before you are ready to eat, add Dorito
Chips and stir.
Barbecued Spareribs
5 lb Spare ribs
1/2 tsp Hickory smoke salt
2 tbsp Vinegar
Liquid smoke and salt
1/2 c Catsup
1/2 c Steak sauce
1/4 tsp Salt
1 tsp Minced onion
2 tbsp Brown sugar
Place spareribs on rack in baking pan. Brown in a 400 degree oven for 15
Minutes; turn and brown on other side for 10 to 15 minutes. Drain fat and
Put ribs in crock pot. Combine remaining ingredients and pour over ribs.
Cover and ccok on low 6 to 8 hours.
Makes 5 to 6 servings.
1/2 tsp Hickory smoke salt
2 tbsp Vinegar
Liquid smoke and salt
1/2 c Catsup
1/2 c Steak sauce
1/4 tsp Salt
1 tsp Minced onion
2 tbsp Brown sugar
Place spareribs on rack in baking pan. Brown in a 400 degree oven for 15
Minutes; turn and brown on other side for 10 to 15 minutes. Drain fat and
Put ribs in crock pot. Combine remaining ingredients and pour over ribs.
Cover and ccok on low 6 to 8 hours.
Makes 5 to 6 servings.
Mickeys Meatloaf
Mickeys Meatloaf
2 pounds ground beef
1 pound ground pork
1 1/2 onions, diced
1/8 tsp garlic, granulated
2 cups bread crumbs, fresh
2/3 cup cold water
1/8 tsp thyme
1/4 cup parsley, chopped
1 whole egg
1 tsp Worcestershire sauce
1/8 tsp salt
Soak bread crumbs in cold water and set aside. Saute diced onion until
tender. Set aside and allow to cool. Preheat oven to 350 degrees. In a
large bowl, combine ground beef, ground pork, onions, granulated garlic,
and bread crumbs mixed with water. Mix well and add remaining ingredients.
Mix well and mold into loaves. Form in either loaf pans or a meat pan with
sides high enough to hold juices. Bake for 45 minutes to 1 hour.
Yield: 6 servings
2 pounds ground beef
1 pound ground pork
1 1/2 onions, diced
1/8 tsp garlic, granulated
2 cups bread crumbs, fresh
2/3 cup cold water
1/8 tsp thyme
1/4 cup parsley, chopped
1 whole egg
1 tsp Worcestershire sauce
1/8 tsp salt
Soak bread crumbs in cold water and set aside. Saute diced onion until
tender. Set aside and allow to cool. Preheat oven to 350 degrees. In a
large bowl, combine ground beef, ground pork, onions, granulated garlic,
and bread crumbs mixed with water. Mix well and add remaining ingredients.
Mix well and mold into loaves. Form in either loaf pans or a meat pan with
sides high enough to hold juices. Bake for 45 minutes to 1 hour.
Yield: 6 servings
Grilled Chicken with Farofa
Grilled Chicken with Farofa
4 T. Cassava flour
1 8 0z can red kidney beans, dry
1 large egg, scrambled and chopped
1/2 C. Green onion, chopped
3/4 T. Parsley, chopped
3 strips bacon, chopped
2 cloves garlic, chopped
2 T. Butter
3 oz. Chicken breast, grilled
Salt and pepper to taste
In a small cooking pot, place the beans and cover them with water and some
salt. Soak overnight in a refrigerator.
Using the same water, cook the beans until soft. Drain the beans and set
aside. Meanwhile, grill the chicken.
In a saucepan, fry the bacon, adding the butter, onions, garlic, parsley,
grilled chicken and chopped egg. Add beans to mixture and slowly add the
cassava flour. Simmer for two minutes and season with salt and pepper to
taste.
4 T. Cassava flour
1 8 0z can red kidney beans, dry
1 large egg, scrambled and chopped
1/2 C. Green onion, chopped
3/4 T. Parsley, chopped
3 strips bacon, chopped
2 cloves garlic, chopped
2 T. Butter
3 oz. Chicken breast, grilled
Salt and pepper to taste
In a small cooking pot, place the beans and cover them with water and some
salt. Soak overnight in a refrigerator.
Using the same water, cook the beans until soft. Drain the beans and set
aside. Meanwhile, grill the chicken.
In a saucepan, fry the bacon, adding the butter, onions, garlic, parsley,
grilled chicken and chopped egg. Add beans to mixture and slowly add the
cassava flour. Simmer for two minutes and season with salt and pepper to
taste.
Beef Tenderloin with Chilean Salsa and Roasted Potatoes
Beef Tenderloin with Chilean Salsa and Roasted Potatoes
Chile
4 T. Canola oil
4 beef tenderloins, 2 oz. Slices
2 T. Salt
1 T. Pepper
1/2 C. Chilean Salsa
2 medium roasted red skin potatoes
Heat oil in saute pan. Saute beef in the pan for 2 minutes on each side.
Serve with roast potatoes and Chilean Salsa.
Chilean Salsa
2 whole tomatoes, diced
12 cloves garlic, minced
2 jalapeno peppers, minced
1 T. Sea salt
1 onion, diced
1/2 T. Balsamic vinegar
1/2 bunch cilantro, chopped
1/2 C. Olive oil
Dice tomatoes and onions. Mince garlic and the jalapeno peppers. Combine
with remaining ingredients in a mixing bowl and mix well.
Roasted Potatoes
8 red bliss potatoes
3 T. Olive oil
1/4 T. Italian seasoning
Salt and pepper to taste
Cut potatoes in half and place in a bowl. Toss all of the ingredients together.
Place the potatoes on a sheet tray lined with parchment paper. Bake at 350
degrees F for 30 minutes.
Chile
4 T. Canola oil
4 beef tenderloins, 2 oz. Slices
2 T. Salt
1 T. Pepper
1/2 C. Chilean Salsa
2 medium roasted red skin potatoes
Heat oil in saute pan. Saute beef in the pan for 2 minutes on each side.
Serve with roast potatoes and Chilean Salsa.
Chilean Salsa
2 whole tomatoes, diced
12 cloves garlic, minced
2 jalapeno peppers, minced
1 T. Sea salt
1 onion, diced
1/2 T. Balsamic vinegar
1/2 bunch cilantro, chopped
1/2 C. Olive oil
Dice tomatoes and onions. Mince garlic and the jalapeno peppers. Combine
with remaining ingredients in a mixing bowl and mix well.
Roasted Potatoes
8 red bliss potatoes
3 T. Olive oil
1/4 T. Italian seasoning
Salt and pepper to taste
Cut potatoes in half and place in a bowl. Toss all of the ingredients together.
Place the potatoes on a sheet tray lined with parchment paper. Bake at 350
degrees F for 30 minutes.
Chocolate Bread Pudding
Chocolate Bread Pudding
Ingredients
3/4 cup half and half
1/2 cup whipping cream
1/2 cup semisweet chocolate chips
1/2 cup sugar
1 large egg
1 tablespoon coffee liqueur
3/4 teaspoon vanilla extract
4 cups 1-inch cubes French bread, crusts trimmed
Powdered sugar
Whipped cream or vanilla ice cream (optional)
Instructions
4 Servings
Preheat oven to 350F. Bring half-and-half and cream just to simmer in heavy
medium saucepan. Remove from heat.
Place chocolate chips in large bowl. Pour cream mixture over; stir until
chocolate melts. Add 1/2 cup sugar, egg, liqueur and vanilla; whisk until
blended. Add bread cubes; toss to mix well. Transfer to 8-inch square glass
baking dish. Let stand 15 minutes.
Bake until bread pudding is set and top puffs, about 30 minutes. Transfer
baking dish to rack and cool slightly (pudding will fall). Sift powdered
sugar over bread pudding. Serve warm with a dollop of whipped cream or a
scoop of vanilla ice cream, if desired.
Ingredients
3/4 cup half and half
1/2 cup whipping cream
1/2 cup semisweet chocolate chips
1/2 cup sugar
1 large egg
1 tablespoon coffee liqueur
3/4 teaspoon vanilla extract
4 cups 1-inch cubes French bread, crusts trimmed
Powdered sugar
Whipped cream or vanilla ice cream (optional)
Instructions
4 Servings
Preheat oven to 350F. Bring half-and-half and cream just to simmer in heavy
medium saucepan. Remove from heat.
Place chocolate chips in large bowl. Pour cream mixture over; stir until
chocolate melts. Add 1/2 cup sugar, egg, liqueur and vanilla; whisk until
blended. Add bread cubes; toss to mix well. Transfer to 8-inch square glass
baking dish. Let stand 15 minutes.
Bake until bread pudding is set and top puffs, about 30 minutes. Transfer
baking dish to rack and cool slightly (pudding will fall). Sift powdered
sugar over bread pudding. Serve warm with a dollop of whipped cream or a
scoop of vanilla ice cream, if desired.
Palazolo's Mexican Wedding Cookies
a.. 1 cup margarine
b.. 1 cup powdered sugar
c.. 1 teaspoon vanilla
d.. 1 teaspoon anise extract or ¼ teaspoon anise oil
e.. 2 cups flour
f.. 2-3 drops red and green food coloring
a.. Cream margarine, sugar, food coloring and flavorings (mix color and flavorings before) with an electric mixer until light and fluffy. Mix in flour with a fork, then work with hands kneading until smooth. Refrigerate until easy to handle. Pinch small pieces, roll in balls between palms then flatten into 1-½ inch diameter circles. You may want to use the bottom of a smooth glass to flatten out cookies. Bake at 325? for 8 to 10 minutes on an ungreased cookie sheet lined with parchment paper until slightly brown on bottoms but not browned on edges. Remove from sheet cooling on wire racks.
b.. Ice with powdered sugar icing. Pink icing on pink cookies, green icing on green cookies.
b.. 1 cup powdered sugar
c.. 1 teaspoon vanilla
d.. 1 teaspoon anise extract or ¼ teaspoon anise oil
e.. 2 cups flour
f.. 2-3 drops red and green food coloring
a.. Cream margarine, sugar, food coloring and flavorings (mix color and flavorings before) with an electric mixer until light and fluffy. Mix in flour with a fork, then work with hands kneading until smooth. Refrigerate until easy to handle. Pinch small pieces, roll in balls between palms then flatten into 1-½ inch diameter circles. You may want to use the bottom of a smooth glass to flatten out cookies. Bake at 325? for 8 to 10 minutes on an ungreased cookie sheet lined with parchment paper until slightly brown on bottoms but not browned on edges. Remove from sheet cooling on wire racks.
b.. Ice with powdered sugar icing. Pink icing on pink cookies, green icing on green cookies.
Old-Fashioned Meat Loaf
Old-Fashioned Meat Loaf
Everyone loves a good, hearty meal
INGREDIENTS:
a.. 1 cup dry bread crumbs
b.. 1-1/2 pounds ground chuck
c.. 1/4 cup finely chopped onion
d.. 1 egg
e.. 1/4 cup ketchup
f.. 1/2 cup milk
g.. 1-1/2 teaspoons salt
h.. 1/4 teaspoon pepper
i.. 1/2 cup ketchup
j.. 1/4 cup vinegar
k.. 1/4 cup packed brown sugar
l.. 2 Tablespoons Worcestershire sauce
TO PREPARE:
Mix the bread crumbs and ground chuck in a large bowl. Combine the onion, egg, 1/4 cup ketchup, milk, salt and pepper in a bowl and mix well. Add to the ground chuck mixture and mix well. Shape into a loaf and place in a baking dish. Heat 1/2 cup ketchup, vinegar, brown sugar and Worcestershire sauce in a saucepan. Do not boil. Pour over the meat loaf. Bake at 350 degrees for 1 hour or until cooked through.
NOTE: Uncooked rolled oats may be substituted for the bread crumbs, or use 1/2 of each, depending on what you have on hand.
SERVES: 6
Everyone loves a good, hearty meal
INGREDIENTS:
a.. 1 cup dry bread crumbs
b.. 1-1/2 pounds ground chuck
c.. 1/4 cup finely chopped onion
d.. 1 egg
e.. 1/4 cup ketchup
f.. 1/2 cup milk
g.. 1-1/2 teaspoons salt
h.. 1/4 teaspoon pepper
i.. 1/2 cup ketchup
j.. 1/4 cup vinegar
k.. 1/4 cup packed brown sugar
l.. 2 Tablespoons Worcestershire sauce
TO PREPARE:
Mix the bread crumbs and ground chuck in a large bowl. Combine the onion, egg, 1/4 cup ketchup, milk, salt and pepper in a bowl and mix well. Add to the ground chuck mixture and mix well. Shape into a loaf and place in a baking dish. Heat 1/2 cup ketchup, vinegar, brown sugar and Worcestershire sauce in a saucepan. Do not boil. Pour over the meat loaf. Bake at 350 degrees for 1 hour or until cooked through.
NOTE: Uncooked rolled oats may be substituted for the bread crumbs, or use 1/2 of each, depending on what you have on hand.
SERVES: 6
Eggplant Parmesan Recipe
Eggplant Parmesan Recipe
Ingredients
a.. 2 lbs (about 2 large) eggplants
b.. Kosher salt
c.. 1 28-oz can whole peeled tomatoes
d.. 1 clove garlic, peeled and minced
e.. Olive oil
f.. Freshly ground black pepper
g.. 1/2 cup all-purpose flour
h.. 1/2 cup fine dry breadcrumbs
i.. 4 large eggs, beaten
j.. 1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
k.. 1 cup grated high quality Parmesan cheese
l.. 1 packed cup fresh basil leaves
Method
1 Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.
2 While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to tasted and set aside.
3 When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.
4 Preheat the oven to 350°F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.
5 Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.
6 Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.
Serves 8.
Ingredients
a.. 2 lbs (about 2 large) eggplants
b.. Kosher salt
c.. 1 28-oz can whole peeled tomatoes
d.. 1 clove garlic, peeled and minced
e.. Olive oil
f.. Freshly ground black pepper
g.. 1/2 cup all-purpose flour
h.. 1/2 cup fine dry breadcrumbs
i.. 4 large eggs, beaten
j.. 1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
k.. 1 cup grated high quality Parmesan cheese
l.. 1 packed cup fresh basil leaves
Method
1 Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.
2 While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to tasted and set aside.
3 When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.
4 Preheat the oven to 350°F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.
5 Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.
6 Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.
Serves 8.
Apple Lemon with Cinnamon Muffins
Apple Lemon with Cinnamon Muffins
2 cups all-purpose flour
4 teaspoons baking powder
1 pinch salt
1/2 cup sugar
2 eggs, lightly beaten
10 tablespoons butter
1 tablespoon lemon zest
1 teaspoon lemon juice
1 cup milk
1 large Granny Smith apple - peeled, cored and chopped
1 tablespoon sugar
1 teaspoon ground cinnamon
Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
In a bowl, sift together the flour, baking powder, and salt. In a separate
bowl, cream together the 1/2 cup sugar, eggs, butter, lemon zest, lemon
juice, and milk. Mix the creamed ingredients into the flour mixture until
evenly moist. Fold in the apples. Spoon into the prepared muffin cups.
Mix the 1 tablespoon sugar and cinnamon, and sprinkle over the tops of the
muffin batter.
Bake 15 minutes in the preheated oven, or until a toothpick inserted in the
center of a muffin comes out clean. Cool 1 to 2 minutes before turning out
onto wire racks to cool completely.
2 cups all-purpose flour
4 teaspoons baking powder
1 pinch salt
1/2 cup sugar
2 eggs, lightly beaten
10 tablespoons butter
1 tablespoon lemon zest
1 teaspoon lemon juice
1 cup milk
1 large Granny Smith apple - peeled, cored and chopped
1 tablespoon sugar
1 teaspoon ground cinnamon
Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
In a bowl, sift together the flour, baking powder, and salt. In a separate
bowl, cream together the 1/2 cup sugar, eggs, butter, lemon zest, lemon
juice, and milk. Mix the creamed ingredients into the flour mixture until
evenly moist. Fold in the apples. Spoon into the prepared muffin cups.
Mix the 1 tablespoon sugar and cinnamon, and sprinkle over the tops of the
muffin batter.
Bake 15 minutes in the preheated oven, or until a toothpick inserted in the
center of a muffin comes out clean. Cool 1 to 2 minutes before turning out
onto wire racks to cool completely.
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