LAMB LOAF
8 SERVINGS
The touch of garlic is nice for lamb.
2 pounds ground lamb
2 teaspoons salt
1/4 teaspoon black pepper
1/2 clove garlic, minced
2 tablespoons minced onion
1 green pepper, finely chopped
2 tablespoons chopped parsley
1 egg
1 cup milk
1 cup crumbled cracker crumbs
Mix ingredients and pack into greased loaf pan. Bake at 325° F. for 1 hour, 20 minutes. This is good with olive sauce. A little of the olive juice won't hurt anything.
You might add a tablespoonful to the sauce.
Relish Meat Loaf
RELISH MEAT LOAF
6 SERVINGS
You wonder how you've produced so much flavor with so little effort.
1,5 pounds ground beef
1/4 teaspoon Tabasco sauce
1,5 teaspoons mono sodium glutamate
3/4 cup packaged prepared bread stuffing
1 teaspoon salt
1/4 cup pickle relish
3/4 cup evaporated milk
1/4 up finely chopped onion
1 egg
Sprinkle beef with seasonings. Toss gently. Combine evaporated milk, egg, and Tabasco in mixing bowl; stir in bread stuffing. Add ground beef mixture and remaining ingredients. Form into loaf in shallow baking pan. Bake at 350° F. for 1 hour and 15 minutes. If you wish, serve with heated chili sauce.
6 SERVINGS
You wonder how you've produced so much flavor with so little effort.
1,5 pounds ground beef
1/4 teaspoon Tabasco sauce
1,5 teaspoons mono sodium glutamate
3/4 cup packaged prepared bread stuffing
1 teaspoon salt
1/4 cup pickle relish
3/4 cup evaporated milk
1/4 up finely chopped onion
1 egg
Sprinkle beef with seasonings. Toss gently. Combine evaporated milk, egg, and Tabasco in mixing bowl; stir in bread stuffing. Add ground beef mixture and remaining ingredients. Form into loaf in shallow baking pan. Bake at 350° F. for 1 hour and 15 minutes. If you wish, serve with heated chili sauce.
Lamb Loaf with Spinach and Potato Crust
LAMB LOAF WITH SPINACH AND POTATO CRUST
8-10 SERVINGS
A handsome dish to set before company!
1,5 pounds ground lamb from breast or neck
1/2 pound ground pork
2 medium onions, chopped
1/2 green pepper, chopped
1 sliver garlic, minced
1/2 cup chopped celery
2 tablespoons minced parsley
2 teaspoons salt
1/4 teaspoon each of pepper and nutmeg
1 cup soft bread crumbs
2 slightly beaten eggs
3/4 cup meat stock, milk, or water
1,5 cups seasoned mashed potatoes
1 cup chopped cooked spinach
Mix meats; add onions, green pepper, garlic, and celery which have been sauteed for several minutes in a little hot fat.
Add other seasonings, crumbs, eggs, and liquid. Pack in large greased loaf pan and bake 1 hours and 15 minutes at 350° F. Turn out loaf on ovenware platter and spread with a mixture of the mashed potatoes and spinach. Brush with a little butter, if you wish, and return to oven to brown.
This loaf, garnished with pimiento strips is a colorful dish and with its built-in vegetables, I suggest only a fruit salad and hat biscuits to complete a main course at dinner.Remember that mint jelly goes beautifully with any me at loaf made with lamb. Mint sherbet is an idea for special occasions-not as dessert, but as an accompaniment for the loaf.
8-10 SERVINGS
A handsome dish to set before company!
1,5 pounds ground lamb from breast or neck
1/2 pound ground pork
2 medium onions, chopped
1/2 green pepper, chopped
1 sliver garlic, minced
1/2 cup chopped celery
2 tablespoons minced parsley
2 teaspoons salt
1/4 teaspoon each of pepper and nutmeg
1 cup soft bread crumbs
2 slightly beaten eggs
3/4 cup meat stock, milk, or water
1,5 cups seasoned mashed potatoes
1 cup chopped cooked spinach
Mix meats; add onions, green pepper, garlic, and celery which have been sauteed for several minutes in a little hot fat.
Add other seasonings, crumbs, eggs, and liquid. Pack in large greased loaf pan and bake 1 hours and 15 minutes at 350° F. Turn out loaf on ovenware platter and spread with a mixture of the mashed potatoes and spinach. Brush with a little butter, if you wish, and return to oven to brown.
This loaf, garnished with pimiento strips is a colorful dish and with its built-in vegetables, I suggest only a fruit salad and hat biscuits to complete a main course at dinner.Remember that mint jelly goes beautifully with any me at loaf made with lamb. Mint sherbet is an idea for special occasions-not as dessert, but as an accompaniment for the loaf.
How to Prepare Black Bean Salad
BLACK BEAN SALAD
4 cans (15 oz.) black beans, rinsed
1,5 cups chopped tomato
1/2 cup chopped red onion
3/4 cup chopped green bell pepper
2 tablespoons chopped scallion
1/3 cup red wine vinegar
2/3 cup olive oil
2 teaspoons ground cumin
1 teaspoon black pepper
1 teaspoon salt
In a large bowl, combine all ingredients. Refrigerate before serving. Makes about 8 cups.
4 cans (15 oz.) black beans, rinsed
1,5 cups chopped tomato
1/2 cup chopped red onion
3/4 cup chopped green bell pepper
2 tablespoons chopped scallion
1/3 cup red wine vinegar
2/3 cup olive oil
2 teaspoons ground cumin
1 teaspoon black pepper
1 teaspoon salt
In a large bowl, combine all ingredients. Refrigerate before serving. Makes about 8 cups.
Spicy Shredded Chicken
SPICY SHREDDED CHICKEN
2 pounds chicken breasts, skinless and boneless
2 cups chicken stock
1/2 cup chopped onion
1 can (28 oz.) crushed tomatoes
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon garlic powder
2 teaspoons black pepper
1 teaspoon salt
In a heavy, medium-size saucepan, bring all ingredients to a boil over medium-high hear. Reduce hear, cover, and let simmer for 15 minutes. Remove lid, and continue to cook, breaking apart chicken and shredding with a wooden spoon or large fork.
Simmer for 10 to 15 minutes more, until most of the chicken is shredded. Serve immediately, or reheat before party.
Makes enough for about 20 tacos.
2 pounds chicken breasts, skinless and boneless
2 cups chicken stock
1/2 cup chopped onion
1 can (28 oz.) crushed tomatoes
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon garlic powder
2 teaspoons black pepper
1 teaspoon salt
In a heavy, medium-size saucepan, bring all ingredients to a boil over medium-high hear. Reduce hear, cover, and let simmer for 15 minutes. Remove lid, and continue to cook, breaking apart chicken and shredding with a wooden spoon or large fork.
Simmer for 10 to 15 minutes more, until most of the chicken is shredded. Serve immediately, or reheat before party.
Makes enough for about 20 tacos.
Mexican Beef
MEXICAN BEEF
2 pounds ground beef
2 pkgs. (1 oz.) taco seasoning mix
Follow package instructions for preparation. Serve immediately, or reheat before party.
Makes enough for about 20 tacos.
2 pounds ground beef
2 pkgs. (1 oz.) taco seasoning mix
Follow package instructions for preparation. Serve immediately, or reheat before party.
Makes enough for about 20 tacos.
How to Prepare Yellow Rice
YELLOW RICE
1 tablespoon butter or margarine
1/3 cup chopped onion
2,5 cups uncooked white rice
2 teaspoons ground turmeric
1 teaspoon ground cumin
2 teaspoons salt 1 pkg. (10 oz.) frozen peas
In a large saucepan, melt butter over medium-high heat. Saute onion in butter for 5 to 7 minutes, until soft and lightly golden.
Stir in rice and spices. Add 5 cups water, and bring to a boil. Reduce heat to medium-law; cover. Let simmer for 15 to 20 minutes.
Stir in frozen peas, and cook for 5 minutes more. Serve immediately, or refrigerate until ready to serve, and reheat.
Rice can also be served at room temperature, if desired. Makes about 6 cups.
Follow time on rice package.
1 tablespoon butter or margarine
1/3 cup chopped onion
2,5 cups uncooked white rice
2 teaspoons ground turmeric
1 teaspoon ground cumin
2 teaspoons salt 1 pkg. (10 oz.) frozen peas
In a large saucepan, melt butter over medium-high heat. Saute onion in butter for 5 to 7 minutes, until soft and lightly golden.
Stir in rice and spices. Add 5 cups water, and bring to a boil. Reduce heat to medium-law; cover. Let simmer for 15 to 20 minutes.
Stir in frozen peas, and cook for 5 minutes more. Serve immediately, or refrigerate until ready to serve, and reheat.
Rice can also be served at room temperature, if desired. Makes about 6 cups.
Follow time on rice package.
How to Prepare Cranberry Fizz
CRANBERRY FIZZ
2 quarts cranberry juice
2 quarts ginger ale
2 cups lime juice
Combine ingredients; chill before serving.
Garnish with lime slices, if desired.
2 quarts cranberry juice
2 quarts ginger ale
2 cups lime juice
Combine ingredients; chill before serving.
Garnish with lime slices, if desired.
How to Prepare Salsa (Pico de Gallo)
SALSA (PICO DE GALLO)
1,5 cups chopped tomato
1/2 cup chopped white onion
1/2 to 1 tablespoon chopped fresh jalapeno pepper
1 tablespoon chopped cilantro
1/2 teaspoon salt
Combine all ingredients in a small bowl.
Refrigerate until ready to serve. Makes about 2 cups.
1,5 cups chopped tomato
1/2 cup chopped white onion
1/2 to 1 tablespoon chopped fresh jalapeno pepper
1 tablespoon chopped cilantro
1/2 teaspoon salt
Combine all ingredients in a small bowl.
Refrigerate until ready to serve. Makes about 2 cups.
How to Prepare Guacamole
GUACAMOLE
6 ripe avocados
1/2 cup chopped tomato
1/4 cup chopped red onion
1 tablespoon chopped cilantro or parsley
1 to 2 teaspoons chopped fresh jalapefio pepper
Juice of one lime
1,5 teaspoons salt
Pinch black pepper
Cut avocados in half, and scoop out pulp with a large spoon. Place avocado flesh in a medium bowl, and mash with a fork until almost smooth. Stir in tomato, red onion, cilantro, and jalapeno pepper. Season with lime juice, salt, and pepper.
Place one of the avocado pits in the Guacamole (to keep it from turning brown), cover with plastic wrap, and refrigerate until ready to serve.
Guacamole is best when served the same day (remove avocado pit before serving). Makes about 6 cups.
6 ripe avocados
1/2 cup chopped tomato
1/4 cup chopped red onion
1 tablespoon chopped cilantro or parsley
1 to 2 teaspoons chopped fresh jalapefio pepper
Juice of one lime
1,5 teaspoons salt
Pinch black pepper
Cut avocados in half, and scoop out pulp with a large spoon. Place avocado flesh in a medium bowl, and mash with a fork until almost smooth. Stir in tomato, red onion, cilantro, and jalapeno pepper. Season with lime juice, salt, and pepper.
Place one of the avocado pits in the Guacamole (to keep it from turning brown), cover with plastic wrap, and refrigerate until ready to serve.
Guacamole is best when served the same day (remove avocado pit before serving). Makes about 6 cups.
Pizzaburgers
PIZZABURGERS
Pizza comes in many guises, and sizes!
4-6 SERVINGS
1 onion, chopped
1 tablespoon butter
1 pound ground beef
1 egg
1/2 teaspoon garlic salt
3 tablespoons tomato paste
Minced parsley
Oregano
English muffins, split and toasted
Mozzarella or Scamorze cheese, sliced
Saute onion in butter, add meat mixed with egg and seasonings and let brown. Turn heat low and simmer a few minutes, adding a little water if mixture seems dry. Spread on muffin halves, heaping high. Top each with a slice of cheese and broil until cheese melts.
Pizza comes in many guises, and sizes!
4-6 SERVINGS
1 onion, chopped
1 tablespoon butter
1 pound ground beef
1 egg
1/2 teaspoon garlic salt
3 tablespoons tomato paste
Minced parsley
Oregano
English muffins, split and toasted
Mozzarella or Scamorze cheese, sliced
Saute onion in butter, add meat mixed with egg and seasonings and let brown. Turn heat low and simmer a few minutes, adding a little water if mixture seems dry. Spread on muffin halves, heaping high. Top each with a slice of cheese and broil until cheese melts.
Miniature Buns for Baby Burgers
MINIATURE BUNS FOR BABY BURGERS
Let it be known that you made the buns as well as the burgers, and watch them go!
Your bakery will special-order tiny buns for you, but you may want the fun of making them for a cocktail party. Of course, they may be shaped big for big burgers, too.
2 packages active dry yeast
1/2 cup warm water
2 cups milk, scalded and cooled to lukewarm
2 cups flour
1/2 cup shortening
1/2 cup sugar
2 eggs
2 teaspoons salt
About 4 cups more flour
Soften yeast in the warm water. Beat 2 cups flour into the cooled milk until smooth. Add yeast and let stand until light and bubbly. Cream shortening and sugar together well in electric mixer, add eggs and salt and beat well; then beat this into yeast mixture. Work in enough more flour to make a soft dough. Knead until smooth and elastic. Place dough in greased bowl, cover and let rise in warm place until doubled in bulk, about 1 hour. Shape dough into skimpy 1-inch balls, place on greased baking sheets, let rise until double in bulk and bake at 400° F. for 8 to 10 minutes. Split the little buns, butter them, and fill at serving time with tiny, hot hamburgers. Do remember that yeast dough puffs up a lot, even in the baking. Keep the rolls tiny.
Let it be known that you made the buns as well as the burgers, and watch them go!
Your bakery will special-order tiny buns for you, but you may want the fun of making them for a cocktail party. Of course, they may be shaped big for big burgers, too.
2 packages active dry yeast
1/2 cup warm water
2 cups milk, scalded and cooled to lukewarm
2 cups flour
1/2 cup shortening
1/2 cup sugar
2 eggs
2 teaspoons salt
About 4 cups more flour
Soften yeast in the warm water. Beat 2 cups flour into the cooled milk until smooth. Add yeast and let stand until light and bubbly. Cream shortening and sugar together well in electric mixer, add eggs and salt and beat well; then beat this into yeast mixture. Work in enough more flour to make a soft dough. Knead until smooth and elastic. Place dough in greased bowl, cover and let rise in warm place until doubled in bulk, about 1 hour. Shape dough into skimpy 1-inch balls, place on greased baking sheets, let rise until double in bulk and bake at 400° F. for 8 to 10 minutes. Split the little buns, butter them, and fill at serving time with tiny, hot hamburgers. Do remember that yeast dough puffs up a lot, even in the baking. Keep the rolls tiny.
Bacon Burgers
BACON BURGERS
8 SERVINGS
A perfect choice for back-yard entertaining.
2 pounds ground beef
1,5 cups fresh bread crumbs
1/3 cup milk
1/4 cup catsup
2 teaspoons salt
1/4 teaspoon pepper
1 egg, slightly beaten
2 medium onions, sliced thin
2 tablespoons butter
8 thin slices tomato
16 strips bacon
Mix meat, bread crumbs, milk, catsup, salt, pepper, and egg.
Shape into 16 thin patties on wax paper. Saute onions in butter 5 minutes. Place onions and a tomato slice on half of patties.
Cover with remaining meat, and press edges together. Place 2 strips of bacon crisscross on wax paper, and top with a meat cake. Fold bacon over, and press firmly. Grill over charcoal.
8 SERVINGS
A perfect choice for back-yard entertaining.
2 pounds ground beef
1,5 cups fresh bread crumbs
1/3 cup milk
1/4 cup catsup
2 teaspoons salt
1/4 teaspoon pepper
1 egg, slightly beaten
2 medium onions, sliced thin
2 tablespoons butter
8 thin slices tomato
16 strips bacon
Mix meat, bread crumbs, milk, catsup, salt, pepper, and egg.
Shape into 16 thin patties on wax paper. Saute onions in butter 5 minutes. Place onions and a tomato slice on half of patties.
Cover with remaining meat, and press edges together. Place 2 strips of bacon crisscross on wax paper, and top with a meat cake. Fold bacon over, and press firmly. Grill over charcoal.
De Luxe Hamburgers
DE LUXE HAMBURGERS
2 KING SIZE, 4 REGULAR, OR 6 SLIM
These moist patties are fried in butter.
1 pound ground beef
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons minced onion (optional)
1/2 cup undiluted evaporated milk or light cream
1 tablespoon butter or margarine
Lightly mix beef, seasonings, onion, and milk; shape into patties. Mixture will be quite moist to handle. Brown on each side in hot butter in a frying pan. Serve on buttered, toasted buns with rings of onion and sliced tomatoes.
Cook king-size patties 6 to 8 minutes to the side, and regular-sized ones, 3 to 5 minutes to the side. Allow about 3 minutes per side if you make slim patties.
2 KING SIZE, 4 REGULAR, OR 6 SLIM
These moist patties are fried in butter.
1 pound ground beef
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons minced onion (optional)
1/2 cup undiluted evaporated milk or light cream
1 tablespoon butter or margarine
Lightly mix beef, seasonings, onion, and milk; shape into patties. Mixture will be quite moist to handle. Brown on each side in hot butter in a frying pan. Serve on buttered, toasted buns with rings of onion and sliced tomatoes.
Cook king-size patties 6 to 8 minutes to the side, and regular-sized ones, 3 to 5 minutes to the side. Allow about 3 minutes per side if you make slim patties.
Brandywine Beef
BRANDYWINE BEEF
3 lb. boneless chuck or other beef suitable for potting
1/8 tsp. cinnamon
Freshly ground pepper
Salt
2 tbs. cooking oil
1 small onion, sliced
1 clove garlic (optional)
1 bay leaf
3 tbs. brandy (or bourbon)
1/2 cup dry white wine
Sprinkle meat with salt, pepper, and cinnamon. Be meagre with cinnamon!
Heat oil in a large pot over a medium high heat, until hot but not smoking. Add meat and brown it well on all sides.
Add the onion slices and let them brown. Add garlic if desired.
3 lb. boneless chuck or other beef suitable for potting
1/8 tsp. cinnamon
Freshly ground pepper
Salt
2 tbs. cooking oil
1 small onion, sliced
1 clove garlic (optional)
1 bay leaf
3 tbs. brandy (or bourbon)
1/2 cup dry white wine
Sprinkle meat with salt, pepper, and cinnamon. Be meagre with cinnamon!
Heat oil in a large pot over a medium high heat, until hot but not smoking. Add meat and brown it well on all sides.
Add the onion slices and let them brown. Add garlic if desired.
Baked Eggs with Anchovy
BAKED EGGS WITH ANCHOVY
1 can anchovies
2 tbs. chopped parsley
1 cup heavy cream
Freshly ground pepper
1/4 lb. mushrooms, sliced
4 eggs
1 tbs. butter
1/4 cup grated Parmesan cheese
Preheat oven to 400 degrees F.
Mash anchovies in bottom of a 4-cup baking dish. Add cream and mix well. Bake until mixture begins to bubble.
Saute mushrooms in butter until soft. Add to cream, and add parsley. Continue baking until mixture is reduced by about a third. Season to taste with pepper. Turn off oven heat.
Remove baking dish from oven, but leave oven door closed to retain heat. Break each egg into a saucer and slide carefully into sauce. Sprinkle with grated cheese. Return to lowest part of oven, and cook gently until eggs are set.
1 can anchovies
2 tbs. chopped parsley
1 cup heavy cream
Freshly ground pepper
1/4 lb. mushrooms, sliced
4 eggs
1 tbs. butter
1/4 cup grated Parmesan cheese
Preheat oven to 400 degrees F.
Mash anchovies in bottom of a 4-cup baking dish. Add cream and mix well. Bake until mixture begins to bubble.
Saute mushrooms in butter until soft. Add to cream, and add parsley. Continue baking until mixture is reduced by about a third. Season to taste with pepper. Turn off oven heat.
Remove baking dish from oven, but leave oven door closed to retain heat. Break each egg into a saucer and slide carefully into sauce. Sprinkle with grated cheese. Return to lowest part of oven, and cook gently until eggs are set.
Egg-Stuffed Meat Loaf
EGG-STUFFED MEAT LOAF
8 OR MORE SERVINGS
A well seasoned loaf with center decoration.
2 pounds ground beef, or beef and veal
2 slices bacon or salt pork, ground
1 large onion, chopped
1 large green pepper, chopped
1/4 cup chopped parsley
1 cup dry bread crumbs
2 eggs
1 tablespoon prepared mustard
1 cup tomato juice
2 teaspoons salt
1/4 teaspoon pepper
4 hard cooked eggs
Combine ingredients except cooked eggs. Pack half the mixture into a greased loaf pan and line up the eggs down the middle. Top with rest of meat. Bake 1 hour, 15 minutes at 350° F. When sliced, the egg makes an attractive center for the meat loaf. Frankfurters or large stuffed olives may be used in the same manner as the eggs.
8 OR MORE SERVINGS
A well seasoned loaf with center decoration.
2 pounds ground beef, or beef and veal
2 slices bacon or salt pork, ground
1 large onion, chopped
1 large green pepper, chopped
1/4 cup chopped parsley
1 cup dry bread crumbs
2 eggs
1 tablespoon prepared mustard
1 cup tomato juice
2 teaspoons salt
1/4 teaspoon pepper
4 hard cooked eggs
Combine ingredients except cooked eggs. Pack half the mixture into a greased loaf pan and line up the eggs down the middle. Top with rest of meat. Bake 1 hour, 15 minutes at 350° F. When sliced, the egg makes an attractive center for the meat loaf. Frankfurters or large stuffed olives may be used in the same manner as the eggs.
Meat Loaf with Variations
MEAT LOAF WITH VARIATIONS
6-8 SERVINGS
A basic recipe to change around as you wish.
1,5 pounds ground beef
1/2 pound ground pork
1/4 cup minced onion (1 small onion)
1 cup soft bread crumbs, rolled oats, crushed crackers, or cereal flakes
2 teaspoons salt and 1/4 teaspoon pepper
2 eggs, slightly beaten
1/2 cup diced celery, including tops (optional)
1/2 cup milk, water, stock, tomato juice, catsup, chili sauce, or red wine
Combine ingredients and turn into greased loaf pan. Bake at 350° F. for 1 hour, 15 minutes. Bacon strips may be laid across the top before baking.
FANCY DRESS FOR MEAT LOAF
Barbecued: Shape loaf in shallow baking pan. Spoon barbecue sauce over it at intervals during baking. lndividual loaves may be shaped.
Catsup or Chili Sauce Topped: Use another liquid in the loaf itself and pour 1 cup catsup or chili sauce over it before baking.
Cheese Topped: Lay slices of process Cheddar cheese over the top of the loaf 15 minutes before the end of baking.
Mushroom Meat Loaf: Add to the basic loaf 1/2 pound fresh mushrooms, sauteed in butter and chopped fine.
Peachy Meat Loaf: Pack mixture in 8-inch square pan, Make 6 indentations in surface and bake 35 minutes. Place a peach half in each hollow. Fill peach cups with catsup. Sprinkle surface of loaf with brown sugar and bake 25 minutes longer.
Potato Topped Loaf: Place loaf in square pan, spread with chili sauce, and bake 40 minutes. Pile on top 3 cups fluffy mashed potatoes and flute into ridges with tines of fork. Brush with butter. Return to oven for 20 minutes. Or bake loaf in square for 40 minutes, turn out on hat platter, cover with butter-brushed mashed potatoes, and broil a few minutes, just to heat through and brown lightly. Instant mashed potatoes are dandy for this purpose. You could beat in an egg.
Sausage Meat Loaf: Substitute bulk pork sausage for park, and use just 1 teaspoon salt.
6-8 SERVINGS
A basic recipe to change around as you wish.
1,5 pounds ground beef
1/2 pound ground pork
1/4 cup minced onion (1 small onion)
1 cup soft bread crumbs, rolled oats, crushed crackers, or cereal flakes
2 teaspoons salt and 1/4 teaspoon pepper
2 eggs, slightly beaten
1/2 cup diced celery, including tops (optional)
1/2 cup milk, water, stock, tomato juice, catsup, chili sauce, or red wine
Combine ingredients and turn into greased loaf pan. Bake at 350° F. for 1 hour, 15 minutes. Bacon strips may be laid across the top before baking.
FANCY DRESS FOR MEAT LOAF
Barbecued: Shape loaf in shallow baking pan. Spoon barbecue sauce over it at intervals during baking. lndividual loaves may be shaped.
Catsup or Chili Sauce Topped: Use another liquid in the loaf itself and pour 1 cup catsup or chili sauce over it before baking.
Cheese Topped: Lay slices of process Cheddar cheese over the top of the loaf 15 minutes before the end of baking.
Mushroom Meat Loaf: Add to the basic loaf 1/2 pound fresh mushrooms, sauteed in butter and chopped fine.
Peachy Meat Loaf: Pack mixture in 8-inch square pan, Make 6 indentations in surface and bake 35 minutes. Place a peach half in each hollow. Fill peach cups with catsup. Sprinkle surface of loaf with brown sugar and bake 25 minutes longer.
Potato Topped Loaf: Place loaf in square pan, spread with chili sauce, and bake 40 minutes. Pile on top 3 cups fluffy mashed potatoes and flute into ridges with tines of fork. Brush with butter. Return to oven for 20 minutes. Or bake loaf in square for 40 minutes, turn out on hat platter, cover with butter-brushed mashed potatoes, and broil a few minutes, just to heat through and brown lightly. Instant mashed potatoes are dandy for this purpose. You could beat in an egg.
Sausage Meat Loaf: Substitute bulk pork sausage for park, and use just 1 teaspoon salt.
Paul Bunyan Burgers
PAUL BUNYAN BURGERS
4 SERVINGS
These are hearty enough for any giant north woodsman. There's a half pound of meat in each savory portion.
2 pounds ground beef
1,5 teaspoons salt
1/2 teaspoon coarse black pepper
1/2 teaspoon mixed salad herbs
1/4 cup catsup
1/4 cup milk
4 or 8 strips bacon
Mix meat, seasonings and liquids; the blend will be moist.
Shape into four thick patties and wrap a strip or two strips of bacon around each, securing with toothpicks. Broil about 4 inches from heat, 6 minutes to each side, to have them brown outside and pink within.
4 SERVINGS
These are hearty enough for any giant north woodsman. There's a half pound of meat in each savory portion.
2 pounds ground beef
1,5 teaspoons salt
1/2 teaspoon coarse black pepper
1/2 teaspoon mixed salad herbs
1/4 cup catsup
1/4 cup milk
4 or 8 strips bacon
Mix meat, seasonings and liquids; the blend will be moist.
Shape into four thick patties and wrap a strip or two strips of bacon around each, securing with toothpicks. Broil about 4 inches from heat, 6 minutes to each side, to have them brown outside and pink within.
Stupendous Burgers
STUPENDOUS BURGERS
4 SERVINGS
Here is a super cheeseburger, well stacked, superbly sauced, for hearty appetites. It's knife-and-fork food.
4 large hamburgers, broiled (1 pound meat)
2 cups hot cheese sauce
4 slices toast
4 slices Swiss cheese
4 slices mild onion
4 slices tomato
4 strips bacon
4 sliced stuffed olives
Better make the sauce while the burgers cook: Blend 1/4 cup flour with 1/4 cup butter, add 2 cups milk, 1/2 teaspoon salt, a few drops Tabasco and 1 teaspoon Worcestershire sauce. Stir and cook to smooth sauce. Melt 1,5 cups shredded sharp Cheddar cheese in the sauce.
When sauce and burgers are ready, do this: Place a slice of Swiss cheese on each side of toast, and park a hamburger on it. Top with an onion slice, then a tomato slice. Pour the hot cheese sauce over the burger stacks and garnish with the bacon and olives.
4 SERVINGS
Here is a super cheeseburger, well stacked, superbly sauced, for hearty appetites. It's knife-and-fork food.
4 large hamburgers, broiled (1 pound meat)
2 cups hot cheese sauce
4 slices toast
4 slices Swiss cheese
4 slices mild onion
4 slices tomato
4 strips bacon
4 sliced stuffed olives
Better make the sauce while the burgers cook: Blend 1/4 cup flour with 1/4 cup butter, add 2 cups milk, 1/2 teaspoon salt, a few drops Tabasco and 1 teaspoon Worcestershire sauce. Stir and cook to smooth sauce. Melt 1,5 cups shredded sharp Cheddar cheese in the sauce.
When sauce and burgers are ready, do this: Place a slice of Swiss cheese on each side of toast, and park a hamburger on it. Top with an onion slice, then a tomato slice. Pour the hot cheese sauce over the burger stacks and garnish with the bacon and olives.
Cheeseburgers De Luxe
CHEESEBURGERS DE LUXE
6 SERVINGS
You could become famous for these!
1,5 pounds ground round steak
1,5 teaspoons salt
1/4 teaspoon pepper
6 slices cheddar cheese
6 thick tomato slices
6 strips bacon
6 large mushrooms, sauteed in butter
3 hamburger buns, split and toasted
Season meat with salt and pepper and form into 6 large patties. Broil until brown on both sides. Place a slice of cheese, and a slice of tomato on each hamburger. Cut bacon strips in half and place two pieces on each tomato slice. Return to broiler and heat until cheese is melted and bacon is done.
Serve the burgers on toasted bun halves and top each with a sauteed mushroom cap.
6 SERVINGS
You could become famous for these!
1,5 pounds ground round steak
1,5 teaspoons salt
1/4 teaspoon pepper
6 slices cheddar cheese
6 thick tomato slices
6 strips bacon
6 large mushrooms, sauteed in butter
3 hamburger buns, split and toasted
Season meat with salt and pepper and form into 6 large patties. Broil until brown on both sides. Place a slice of cheese, and a slice of tomato on each hamburger. Cut bacon strips in half and place two pieces on each tomato slice. Return to broiler and heat until cheese is melted and bacon is done.
Serve the burgers on toasted bun halves and top each with a sauteed mushroom cap.
Beefburger Sandwich
BEEFBURGER SANDWICH
4 SERVINGS
Well seasoned beef broiled on toast.
4 slices white bread
Softened butter or margarine
Prepared mustard
1/2 pound ground beef
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced onion
Butter
Toast bread on one side only. Spread untoasted sides with softened butter and mustard. Combine beef, milk, salt, pepper, and onion. Spread on untoasted side of bread, being careful to cover bread entirely. Place 1/2 teaspoon butter on top of each slice. Broil about 5 minutes.
4 SERVINGS
Well seasoned beef broiled on toast.
4 slices white bread
Softened butter or margarine
Prepared mustard
1/2 pound ground beef
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced onion
Butter
Toast bread on one side only. Spread untoasted sides with softened butter and mustard. Combine beef, milk, salt, pepper, and onion. Spread on untoasted side of bread, being careful to cover bread entirely. Place 1/2 teaspoon butter on top of each slice. Broil about 5 minutes.
Sunday and Holiday Hamburger Variations
SUNDAY AND HOLIDAY VARIATIONS
Baby Burger: A teeny-weeny edition of any of the easier to eat burgers, in teeny-weeny buns, "boughten" or your own.
Bacon-Wrapped Burger: Circle each patty with a strip of bacon and fasten with a toothpick before broiling.
Barbecued Burger: Baste with your own or a bottled barbecue sauce as you cook the meat on the outdoor grill.
Burgundy Burger: Add ;4-;6 cup Burgundy to the beef mixture, or rinse out the skillet with wine after frying hamburgers, pouring the sauce over the cooked meat patties.
Cheeseburger: When the second side of a broiled hamburger is browned, lay a slice of cheese on it and broil until the cheese melts.
Deviled Burger: Add a sliver of minced garlic, 1/4 cup catsup or chili sauce, 2 teaspoons minced onion, 1,5 teaspoons prepared mustard and 1 teaspoon Worcestershire sauce to the basic meat mixture. if you like, add also 2 teaspoons horseradish.
Dogburger: Shape meat to fit hot-dog buns. Shape around a strip of dill pickle, a strip of cheese, if you wish. Wrap in bacon if you like.
Hamburger in Green Pepper Ring: Pack meat mixture into 1/2 -inch wide green pepper ring and smooth off. Then broil, grill or fry.
Pineapple Burger: Shape meat to fit pineapple ring, but broil pineapple separately, adding a slice of Cheddar cheese toward the end of cooking. Place the burger on the cheesy pineapple and serve with a split toasted bun.
Sauced Burger: Put cooked burgers on a platter and heat a can of mushroom, celery, or tomato soup with 1/2 cup water.Pour hat sauce around patties. No buns, this time.
Smothered Burger: Saute lots and lots of mild sweet onion slices with the pan-fried burger, after turning, and serve the half-cooked onions on the meal.
Stretched Burger: Not pulled out like a rubber band, but "extended" with 1/2 cup or more soft bread crumbs or rolled oats, and moistened with an equal amount of milk. Chopped onion and about 3 tablespoons chili sauce may also be added.
Stretching is sometimes done for economy, sometimes because two more recruits are waiting for burgers.
Stuffed Burger: Shape twice your usual number of patties.
Sandwich two patties with cheese, or bread stuffing. Seal the edges of the meat so that you may also or chopped onion makes good tilling, also.
Triple-Deck Burger: Slice unsliced buns (sometimes hard to find except at a bakery) into three layers and put together with two skiııııy meat patties. Then you can put piccalilli on top of one, catsup on the other.
Baby Burger: A teeny-weeny edition of any of the easier to eat burgers, in teeny-weeny buns, "boughten" or your own.
Bacon-Wrapped Burger: Circle each patty with a strip of bacon and fasten with a toothpick before broiling.
Barbecued Burger: Baste with your own or a bottled barbecue sauce as you cook the meat on the outdoor grill.
Burgundy Burger: Add ;4-;6 cup Burgundy to the beef mixture, or rinse out the skillet with wine after frying hamburgers, pouring the sauce over the cooked meat patties.
Cheeseburger: When the second side of a broiled hamburger is browned, lay a slice of cheese on it and broil until the cheese melts.
Deviled Burger: Add a sliver of minced garlic, 1/4 cup catsup or chili sauce, 2 teaspoons minced onion, 1,5 teaspoons prepared mustard and 1 teaspoon Worcestershire sauce to the basic meat mixture. if you like, add also 2 teaspoons horseradish.
Dogburger: Shape meat to fit hot-dog buns. Shape around a strip of dill pickle, a strip of cheese, if you wish. Wrap in bacon if you like.
Hamburger in Green Pepper Ring: Pack meat mixture into 1/2 -inch wide green pepper ring and smooth off. Then broil, grill or fry.
Pineapple Burger: Shape meat to fit pineapple ring, but broil pineapple separately, adding a slice of Cheddar cheese toward the end of cooking. Place the burger on the cheesy pineapple and serve with a split toasted bun.
Sauced Burger: Put cooked burgers on a platter and heat a can of mushroom, celery, or tomato soup with 1/2 cup water.Pour hat sauce around patties. No buns, this time.
Smothered Burger: Saute lots and lots of mild sweet onion slices with the pan-fried burger, after turning, and serve the half-cooked onions on the meal.
Stretched Burger: Not pulled out like a rubber band, but "extended" with 1/2 cup or more soft bread crumbs or rolled oats, and moistened with an equal amount of milk. Chopped onion and about 3 tablespoons chili sauce may also be added.
Stretching is sometimes done for economy, sometimes because two more recruits are waiting for burgers.
Stuffed Burger: Shape twice your usual number of patties.
Sandwich two patties with cheese, or bread stuffing. Seal the edges of the meat so that you may also or chopped onion makes good tilling, also.
Triple-Deck Burger: Slice unsliced buns (sometimes hard to find except at a bakery) into three layers and put together with two skiııııy meat patties. Then you can put piccalilli on top of one, catsup on the other.
Genuine American Hamburger
GENUINE AMERICAN HAMBURGER
4-6 SERVINGS
This is what children and adults expect when they say, 'I'll have a hamburger."
1 pound ground bed (with some fat)
1 teaspoon salt
1/4 teaspoon pepper
Combine ingredients lightly, and shape into patties; fry, broil, pan-broil, or grill over charcoal until just brown on each side. Three to five minutes per side, no more. Pop into split, buttered buns and provide catsup, chili sauce, piccalilli, or fried onions.
Optional ingredients: A teaspoon of minced onion, 1/4 - 1/2 cup milk, tomato juice, stock or wine.
4-6 SERVINGS
This is what children and adults expect when they say, 'I'll have a hamburger."
1 pound ground bed (with some fat)
1 teaspoon salt
1/4 teaspoon pepper
Combine ingredients lightly, and shape into patties; fry, broil, pan-broil, or grill over charcoal until just brown on each side. Three to five minutes per side, no more. Pop into split, buttered buns and provide catsup, chili sauce, piccalilli, or fried onions.
Optional ingredients: A teaspoon of minced onion, 1/4 - 1/2 cup milk, tomato juice, stock or wine.
Skillet Burgers
SKILLET BURGERS
8 SERVINGS
These flavorful hamburgers may be served with braised onions or with your favorite barbecue sauce.
2 pounds ground beef
1 egg, slightly beaten
2 cups chicken broth
1/2 teaspoon dry mustard
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons Worcestershire sauce
Mix ingredients. Store in refrigerator for about 1 hour before using. Use about 1 cup of mixture per hamburger. Drop from measuring cup into hot drippings in a skillet. Brown on both sides.
8 SERVINGS
These flavorful hamburgers may be served with braised onions or with your favorite barbecue sauce.
2 pounds ground beef
1 egg, slightly beaten
2 cups chicken broth
1/2 teaspoon dry mustard
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons Worcestershire sauce
Mix ingredients. Store in refrigerator for about 1 hour before using. Use about 1 cup of mixture per hamburger. Drop from measuring cup into hot drippings in a skillet. Brown on both sides.
Western Roundups
WESTERN ROUNDUPS
4 SERVINGS
Try these meat rolls for a party luncheon or dinner. Creamed mushrooms or tomato sauce could be served over them.
MEAT ROLLS
3/4 POUND ROUND STEAK, GROUND
1 TABLESPOON MİNCED GREEN PEPPER
1 TEASPOON GRATED ONION
1/2 TEASPOON SALT
1/8 TEASPOON PEPPER
1/2 TEASPOON WORCESTERSHIRE SAUCE
FLOUR
2 TABLESPOONS DRIPPINGS
BISCUIT DOUGH
1 CUP FLOUR
2 TEASPOONS BAKING POWDER
1/2 TEASPOON SALT
1/4 CUP SHORTENING
1/3 CUP MILK
Combine meat, green pepper, onion, and seasonings. Mold into 4 finger-shaped rolls about 2-inches long. Roll in flour. Brown on all sides in hot drippings. Cool slightly.
Sift flour, baking powder, and salt. Cut in shortening with pastry blender. Add milk and mix thoroughly. Turn out on a floured board and roll about 1/4-inch thick. Cut into 4 oblong pieces about 3x4 inches.
Wrap each meat roll in a piece of dough and seal well by pinching edge of dough into roll. Place sealed edge underneath in a greased, shallow, baking pan. Bake at 450 F. for 30 minutes.
4 SERVINGS
Try these meat rolls for a party luncheon or dinner. Creamed mushrooms or tomato sauce could be served over them.
MEAT ROLLS
3/4 POUND ROUND STEAK, GROUND
1 TABLESPOON MİNCED GREEN PEPPER
1 TEASPOON GRATED ONION
1/2 TEASPOON SALT
1/8 TEASPOON PEPPER
1/2 TEASPOON WORCESTERSHIRE SAUCE
FLOUR
2 TABLESPOONS DRIPPINGS
BISCUIT DOUGH
1 CUP FLOUR
2 TEASPOONS BAKING POWDER
1/2 TEASPOON SALT
1/4 CUP SHORTENING
1/3 CUP MILK
Combine meat, green pepper, onion, and seasonings. Mold into 4 finger-shaped rolls about 2-inches long. Roll in flour. Brown on all sides in hot drippings. Cool slightly.
Sift flour, baking powder, and salt. Cut in shortening with pastry blender. Add milk and mix thoroughly. Turn out on a floured board and roll about 1/4-inch thick. Cut into 4 oblong pieces about 3x4 inches.
Wrap each meat roll in a piece of dough and seal well by pinching edge of dough into roll. Place sealed edge underneath in a greased, shallow, baking pan. Bake at 450 F. for 30 minutes.
Planked Burger Steak with Vegetables
PLANKED BURGER STEAK WITH VEGETABLES
6 SERVINGS
It doesn't look any prettier in the most exclusive restaurant. A planked dinner is spectacular, but kind to the food budget.
2 pounds ground chuck or sirloin tip
2 teaspoons salt
1/2 teaspoon coarse black pepper
3 cups fluffy mashed potatoes
6 slices or wedges ripe red tomato
3/4 pound whole fresh snap beans, cooked
1 small head cauliflower, cooked
12 small white onions, cooked (or 6-12 canned ones)
6-12 carrots, cooked (12 if they're tiny)
Season meat with salt and pepper, place on a sheet of foil, and shape with your hands to look like a big T-bone steak-nice and thick. Brush surface with butter or oil, and broil until brown on one side. Meanwhile, border a steak plank with mashed potatoes forced through a pastry bag. Place steak in center, cooked side down. Brush melted butter or oil over both potatoes and steak. Broil 15 minutes, or until browned. Arrange tomato slices, hot beans, cauliflower, onions, and carrots around steak and inside of potato border. if you wish, sprinkle chopped parsley on cauliflower.
All vegetables for this assemblage should be well seasoned and hot. You may want to heat everything but the tomatoes together in the oven for a few minutes, right on the plank.
VARIATIONS
You may wish to substitute butter-crumbed tomato halves for the fresh tomato, and broil them with steak and potatoes.Asparagus, peas, beets, and broccoli are among other vegetable possibilities.
The steak mixture may be seasoned with so me minced onion, if you like. You might even work into the meat 1/2 cup of red wine. But don't make the mistake of seasoning the meat too highly. Remember, this is "steak." You can't improve upon good beef flavor.
Lily-gilding: Pour mushroom sauce over the steak. A can of sliced mushrooms in gravy would do if you don't want to start with fresh mushrooms.
6 SERVINGS
It doesn't look any prettier in the most exclusive restaurant. A planked dinner is spectacular, but kind to the food budget.
2 pounds ground chuck or sirloin tip
2 teaspoons salt
1/2 teaspoon coarse black pepper
3 cups fluffy mashed potatoes
6 slices or wedges ripe red tomato
3/4 pound whole fresh snap beans, cooked
1 small head cauliflower, cooked
12 small white onions, cooked (or 6-12 canned ones)
6-12 carrots, cooked (12 if they're tiny)
Season meat with salt and pepper, place on a sheet of foil, and shape with your hands to look like a big T-bone steak-nice and thick. Brush surface with butter or oil, and broil until brown on one side. Meanwhile, border a steak plank with mashed potatoes forced through a pastry bag. Place steak in center, cooked side down. Brush melted butter or oil over both potatoes and steak. Broil 15 minutes, or until browned. Arrange tomato slices, hot beans, cauliflower, onions, and carrots around steak and inside of potato border. if you wish, sprinkle chopped parsley on cauliflower.
All vegetables for this assemblage should be well seasoned and hot. You may want to heat everything but the tomatoes together in the oven for a few minutes, right on the plank.
VARIATIONS
You may wish to substitute butter-crumbed tomato halves for the fresh tomato, and broil them with steak and potatoes.Asparagus, peas, beets, and broccoli are among other vegetable possibilities.
The steak mixture may be seasoned with so me minced onion, if you like. You might even work into the meat 1/2 cup of red wine. But don't make the mistake of seasoning the meat too highly. Remember, this is "steak." You can't improve upon good beef flavor.
Lily-gilding: Pour mushroom sauce over the steak. A can of sliced mushrooms in gravy would do if you don't want to start with fresh mushrooms.
Stir-Fried Garlic and Whole Mild Chilies
Stir-Fried Garlic and Whole Mild Chilies
12 ounces, fresh, mild chilies, such as anaheim, preferably of different colors, washed and patted dry2 tablespoons, peanut oil
1/2 teaspoon, salt
1-1/2 tablespoons, chopped garlic1 tablespoon, low-sodium soy sauce
2 teaspoons, sugar
1/2 cup, vegetable stock
Heat a wok or large skillet over high heat.
Add the oil, salt, garlic, and chilies, and stir-fry for 1 minute.
Add the soy sauce, sugar, and stock, and continue to stir fry until most of the liquid has evaporated, about 2 minutes. Pour the mixture onto a platter, and serve at once.
Serves 4.
12 ounces, fresh, mild chilies, such as anaheim, preferably of different colors, washed and patted dry2 tablespoons, peanut oil
1/2 teaspoon, salt
1-1/2 tablespoons, chopped garlic1 tablespoon, low-sodium soy sauce
2 teaspoons, sugar
1/2 cup, vegetable stock
Heat a wok or large skillet over high heat.
Add the oil, salt, garlic, and chilies, and stir-fry for 1 minute.
Add the soy sauce, sugar, and stock, and continue to stir fry until most of the liquid has evaporated, about 2 minutes. Pour the mixture onto a platter, and serve at once.
Serves 4.
Spicy Collards
Spicy Collards
1 large onion, diced
1 tbsp. olive oil
1 bunch collards (about 2 pounds)
2 tsps. vinegar (or to taste)
1/4 tsp.. crushed red pepper flakessalt and pepper
Saute the onion in the oil in a large skillet or saucepan on low heat for about 10 minutes, until translucent. While the onion sautes, thoroughly rinse the collards. Remove and discard the large stem ends, and coarsely chop the leaves.
Add the moist collards to the onions and cook, covered, for about 5 minutes, stirring occasionally, until the leaves are wilted but still bright green. Stir in the vinegar and red pepper flakes.
Add salt and pepper to taste, and serve immediately.
Serves 4.
1 large onion, diced
1 tbsp. olive oil
1 bunch collards (about 2 pounds)
2 tsps. vinegar (or to taste)
1/4 tsp.. crushed red pepper flakessalt and pepper
Saute the onion in the oil in a large skillet or saucepan on low heat for about 10 minutes, until translucent. While the onion sautes, thoroughly rinse the collards. Remove and discard the large stem ends, and coarsely chop the leaves.
Add the moist collards to the onions and cook, covered, for about 5 minutes, stirring occasionally, until the leaves are wilted but still bright green. Stir in the vinegar and red pepper flakes.
Add salt and pepper to taste, and serve immediately.
Serves 4.
Crunchy Bananas-Kenya (Crunchy N'Dizi)
Crunchy Bananas-Kenya (Crunchy N'Dizi)
1 tablespoon cold water
8 bananas, peeled
1/2 cup butter, melted
1 cup unsalted roasted peanuts, chopped
1. Preheat the oven to 375 degrees.
2. Put the water in a large pan over medium heat. When the water starts to boil, add the bananas, cover, and steam for 10 seconds, until heated through.
Be careful that they do not become too soft. Drain and roll them in the melted butter. Roll each one separately in chopped peanuts.
3. Arrange them on a baking dish, and bake for 15 minutes, or until the peanuts are lightly browned. Serve hot. Serves 4 to 6.
1 tablespoon cold water
8 bananas, peeled
1/2 cup butter, melted
1 cup unsalted roasted peanuts, chopped
1. Preheat the oven to 375 degrees.
2. Put the water in a large pan over medium heat. When the water starts to boil, add the bananas, cover, and steam for 10 seconds, until heated through.
Be careful that they do not become too soft. Drain and roll them in the melted butter. Roll each one separately in chopped peanuts.
3. Arrange them on a baking dish, and bake for 15 minutes, or until the peanuts are lightly browned. Serve hot. Serves 4 to 6.
Batter Fried Sunchokes
Batter Fried Sunchokes
Yield: 6 servings
2 cups water, divided
2 Tbsp. lemon juice
1 1/2 lbs. sunchokes
1 cup powdered milk
3/4 cup flour
Salt and pepper to taste
1 1/2 tsp. Mrs. Dash or another herb blend
Olive oil
Mix the lemon juice and 1 cup water in a bowl. Set aside. Wash, peel (or not) and slice the sunchokes 1/4 inch thick, lengthwise. Place them in a bowl with lemon water until ready to cook.
Mix the milk, the remaining 1 cup water, flour, salt, pepper and seasonings with a spoon or a spatula. (The batter will not be thick.)
Put the olive oil to a depth of about 1/2 inch in an 8-inch frying pan and heat. Dry a small quantity of sunchokes on a paper towel, batter and fry them until golden-brown, turning once.
Sweet Potato Puff
Sweet Potato Puff
2 cups mashed sweet potato
2 tablespoons buttersalt and pepper
1/4 cup milk , half & half , cream or soy milk
1 large egg (separate the yolk from egg)
To the mashed potatoes add the melted butter, seasonings and milk.
Beat the egg yolk and white separately, add the yolk to the potato mixture and then fold in the white.
Bake in one dish or in individual molds until puffy and brown.
2 cups mashed sweet potato
2 tablespoons buttersalt and pepper
1/4 cup milk , half & half , cream or soy milk
1 large egg (separate the yolk from egg)
To the mashed potatoes add the melted butter, seasonings and milk.
Beat the egg yolk and white separately, add the yolk to the potato mixture and then fold in the white.
Bake in one dish or in individual molds until puffy and brown.
Polenta Primavera
Polenta Primavera
Prep Time: 20 minutes
Special Considerations: Vegan
Servings: 4
Ingredients:
1 pkg. (16 oz.) Polenta, cut into ½" slices
2 tbs. Olive Oil
1 Small Red Onion, cut into thin wedges
2 Cloves Garlic, finely chopped
½ lb. Fresh Green Beans, cut into ¾" pieces (2 cups)
1 Medium Red Bell Pepper, coarsely chopped (1 cup)
1½ c. Baby Bellas, sliced
1 Small Yellow Summer Squash, cut lengthwise in half, then cut crosswise into ¼" inch slices
1 tsp. Fennel Seed, crushed
¼ tsp. Salt
¼ c. Soy Mozzarella Cheese, finely shredded
Directions:
1. Cook polenta as directed on package.
2. While polenta is cooking, heat oil in 10" skillet over medium-high heat. Cook onion and garlic in oil 3 – 5 minutes, stirring occasionally, until crisp tender.
3. Stir in green beans and bell pepper. Cover and cook over medium-low heat 8 – 10 minutes, stirring occasionally, until beans are crisp-tender. Stir in mushrooms, squash, fennel and salt. Cover and cook 3 – 5 minutes, stirring occasionally, until squash is crisp-tender.
4. Serve vegetable mixture over polenta. Sprinkle each serving with cheese.
Prep Time: 20 minutes
Special Considerations: Vegan
Servings: 4
Ingredients:
1 pkg. (16 oz.) Polenta, cut into ½" slices
2 tbs. Olive Oil
1 Small Red Onion, cut into thin wedges
2 Cloves Garlic, finely chopped
½ lb. Fresh Green Beans, cut into ¾" pieces (2 cups)
1 Medium Red Bell Pepper, coarsely chopped (1 cup)
1½ c. Baby Bellas, sliced
1 Small Yellow Summer Squash, cut lengthwise in half, then cut crosswise into ¼" inch slices
1 tsp. Fennel Seed, crushed
¼ tsp. Salt
¼ c. Soy Mozzarella Cheese, finely shredded
Directions:
1. Cook polenta as directed on package.
2. While polenta is cooking, heat oil in 10" skillet over medium-high heat. Cook onion and garlic in oil 3 – 5 minutes, stirring occasionally, until crisp tender.
3. Stir in green beans and bell pepper. Cover and cook over medium-low heat 8 – 10 minutes, stirring occasionally, until beans are crisp-tender. Stir in mushrooms, squash, fennel and salt. Cover and cook 3 – 5 minutes, stirring occasionally, until squash is crisp-tender.
4. Serve vegetable mixture over polenta. Sprinkle each serving with cheese.
How to Make Salad Dressing
Salad Dressing
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar
1 teaspoon dried oregano
2 tablespoons parsley
2 tablespoons minced onions
1 tablespoon minced garlic cloves
1 tablespoon minced sweet red peppers
4 teaspoons lemon juice
4 teaspoons white wine vinegar
1/2 cup light oil
In small bowl, whisk together all ingredients except oil.
Whisk mixture while slowly drizzling in oil.
Let stand for 30 minutes to blend flavours. Whisk again before using. Dressing can also be made in food processor. (use pulse).
Serves 2.
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar
1 teaspoon dried oregano
2 tablespoons parsley
2 tablespoons minced onions
1 tablespoon minced garlic cloves
1 tablespoon minced sweet red peppers
4 teaspoons lemon juice
4 teaspoons white wine vinegar
1/2 cup light oil
In small bowl, whisk together all ingredients except oil.
Whisk mixture while slowly drizzling in oil.
Let stand for 30 minutes to blend flavours. Whisk again before using. Dressing can also be made in food processor. (use pulse).
Serves 2.
Rum Sautéed Pineapple
Rum Sautéed Pineapple
2 tsps. butter or marg.
1 lb. pineapple chunks, drained
1/3 cup raisins3 tbsps. sugar
2 tbsps. rum, or 1/2 tsp. rum extract
1/2 tsp. lemon zest
1/4 tsp. ground cinnamon
1/8 tsp. nutmeg
2 cups vanilla frozen yogurt, ice cream or soy ice cream
Melt butter in a heavy nonstick skillet over medium heat.
Sauté remaining ingredients, except yogurt, 10 to 15 minutes or until pineapple is glazed.
Serve pineapple over frozen yogurt.
Yields 4 servings.
2 tsps. butter or marg.
1 lb. pineapple chunks, drained
1/3 cup raisins3 tbsps. sugar
2 tbsps. rum, or 1/2 tsp. rum extract
1/2 tsp. lemon zest
1/4 tsp. ground cinnamon
1/8 tsp. nutmeg
2 cups vanilla frozen yogurt, ice cream or soy ice cream
Melt butter in a heavy nonstick skillet over medium heat.
Sauté remaining ingredients, except yogurt, 10 to 15 minutes or until pineapple is glazed.
Serve pineapple over frozen yogurt.
Yields 4 servings.
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