Category Archives: MOST SOUGHT AFTER

BASIC MEATLOAF

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1 1/2 pound ground beef
3/4 cup chopped onion
1/2 cup fine bread crumbs
1 egg
4 tablespoons ketchup, divided
2/3 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon paprika

mix together ground beef, onion, bread crumbs, egg, 2 tablespoons ketchup, milk and seasonings. mold into loaf. spread remaining 2 tablespoons ketchup evenly over top of loaf. put in loaf pan and cover with plastic wrap, turning back small area to vent. microwave on HIGH 29-31 minutes. rotate 1/2 turn after 15 minutes. let stand 10 minutes.

BERRY BAVARIAN CREAM

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1 (3 oz) package strawberry jello
1 cup hot water
1/2 cup ice water
2 (10 oz) packages frozen OR 2 1/2 cups sliced fresh strawberries
2 cups whipping cream, whipped
angel food cake

GLAZE:
1 cup strawberry juice
1 tablespoon cornstarch
1 teaspoon soft butter

dissolve jello in hot water. add ice water and whip till slightly congealed. beat till light and fluffy. drain berries and reserve juice for glaze. fold in strawberries and whipped cream. with a fork, tear angel food cake into pieces. DO NOT USE BROWNED EDGE! alternate cake pieces and jello mixture into mold. chill till firm. unmold on plate. drizzle with glaze. chill.

GLAZE: in a bowl, blend cornstarch with juice. pour into a saucepan and cook until clear, 3-5 minutes. remove from heat and add butter. cool and drizzle over mold.

ELEGANT PORK CHOPS

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2 pork loin chops (1″ thick)
1 tablespoon cooking oil
1 can cream of mushroom soup
3/4 cup milk
3/4 cup uncooked instant rice
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
dash pepper

in a skillet over medium heat, brown the pork chops in oil; set aside. in an ungreased 8″ square pan, combine soup, milk, rice and seasonings; mix well. top with pork chops. cover and bake at 350 degrees for 45 minutes or until meat is tender. uncover and bake 5 minutes longer. let stand 10 minutes before serving.

2 servings

BREADED PORK CHOPS

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pork coating mix (below)
4 pork chops
1/4 cup milk

PORK COATING MIX:
2 tablespoons yellow cornmeal
2 tablespoons whole wheat flour
1 teaspoon salt
1 teaspoon ground sage
1/2 teaspoon onion powder
1/2 teaspoon sugar
1/2 teaspoon paprika

prepare pork coating mix. dip chops into milk. shake each pork chop in pork coating mix, coating both sides. cook on rack in shallow roasting pan in 425 degree oven until done and brown, 30-35 minutes.

CHEESECAKE CUPCAKES

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3 (8 oz) packages cream cheese, softened
4 eggs
1 cup sugar
1 teaspoon vanilla
16 vanilla wafers

preheat oven to 350 degrees. in a large bowl, combine all ingredients except vanilla wafers. mix until smooth. in the bottom of each at 16 paper-lined muffin cups, place a vanilla wafer. spoon cream cheese mixture over vanilla wafers, filling each cup full. bake 20 minutes. let cool in pan 10 minutes. remove from pan and refrigerate 1-2 hours or overnight.

STEAK SUPPER IN FOIL

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1 1/2 pounds steak
1 can cream of mushroom soup
1 envelope onion soup mix
3 medium carrots, cut in fourths
2 stalks celery, cut in 2″ pieces
3 medium potatoes, cut in fourths
2 tablespoons water

preheat oven to 450 degrees. place 24″x18″ piece of aluminum foil in baking pan. place steak on foil. mix soup and soup mix. spread on steak. top steak with veggies. sprinkle water on veggies. fold foil over and seal securely. bake until tender, about 1 1/2 hours.

BAKED CORN

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2 cups frozen corn kernels, thawed
2 teaspoons chopped fresh dill, or 1 tsp dried
3 large eggs
1 teaspoon salt
1 cup heavy cream

preheat oven to 350 degrees. place the corn kernels in a lightly greased shallow baking dish and sprinkle dill on top. place eggs in a small bowl. with a whisk, beat about 10 strokes. add salt and cream and beat to incorporate. pour custard over corn and dill and stir to combine. place the baking dish with the corn mixture in a larger dish. pour enough boiling water into larger dish so that water comes about halfway up the sides of the smaller dish. place the dishes on the middle rack of the oven. bake for 35-40 minutes, or until a knife inserted 1 1/2″ in from edge of dish comes out clean. the center will set after the pudding is removed from the oven.

serves 4

SALMON PATTIES

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1 (15 1/2 oz) can salmon
1 cup fine dry bread crumbs
1/2 cup chopped onion
1/4 cup chopped fresh parsley
2 tablespoons freshly squeezed lemon juice
1 teaspoon prepared mustard
2 tablespoons oil

drain and flake salmon, reserving 1/3 cup liquid. combine salmon with bread crumbs, onions and parsley. add eggs, lemon juice, mustard and reserved salmon liquid. shape into patties. fry patties in oil over medium heat until lightly browned.

INDIVIDUAL BARBECUED MEATLOAVES

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1 egg
2/3 cup milk
1/2 cup quick-cooking oats
2 teaspoons salt
1/4 teaspoon dried savory leaves
1/8 teaspoon pepper
1 tablespoon snipped parsley
1 1/2 pounds ground beef
1/2 cup coarsely chopped onion
barbecue glaze (below)

beat egg slightly in large bowl. mix in remaining ingredients except glaze. shape mixture into 6 individual loaves and place in an ungreased baking dish. bake, uncovered, at 350 degrees until done,about 45 minutes, brushing loaves with barbecue glaze 3 or 4 times during baking period.

BARBECUE GLAZE: mix 1/3 cup catsup, 1 tablespoon brown sugar and 1 tablespoon prepared mustard.