Preheat oven to 350 degrees
3 pounds ground beef, very lean
or
2 pounds ground beef and 1 pound pork sauasge
2 eggs, slightly beaten
1 C. cracker or bread crumbs
1 small onion, peeled and chopped
1 medium green pepper, washed, seeded and diced
3/4 C. catshup (reserved)
Mix all ingredients well, if to dry add about 1/4 cup milk. A little at a
time. If to moist, then add a little bit more crumbs.
Shape into a loaf, put in a 9 x 13 x 2 inch baking pan that has been sprayed
with non stick cooking spray.
Cover tightly with foil, place in preheated oven.
Bake for about 1 1/2 hours.
Checking after 1/2 an hour to make sure the loaf is not sticking or burning around the edges.
If there is no grease or moisture in the bottom of the pan add about 1/2 inch water. Recover, put back in the oven.
When the time is up, check loaf to see if it is cooked through. You can do this, by taking a small knife and inserting it in the middle of the loaf and pull it apart just slightly.
If it is still at all pink, recover and put back in the oven for another 1/2 an hour.
When loaf is done, remove foil and discard.
Mix the catshup with about 1/3 C. water and pour over loaf. Return the loaf to oven, turning oven to 450 degrees, for about 15 minutes.
When done, remove from oven and let rest for about 15 to 20 minutes, so all the juices will redistrupt themselves through out the loaf, and your meat loaf won't be dry.
Cut and serve.
Meat loaf with Mashed Potatoes
You can also make the above meat loaf with mashed potatoes inside.
When forming the loaf, put meat in the bottom of the pan as large as you want the loaf to be. Then put left over mashed potatoes on top. Build the rest of the loaf by putting more meat on the sides and finishing up with putting meat on the top.
Do not pat the meat loaf from the top as you can break the loaf open and then you will have a real mess.
Crock Pot Breakfast Cobbler
Angel's Pumpkin Pie
Best Chocclate Cake with Fudge Frosting
Fudge Frosting
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ZUCCHINI BEEF BAKE
2 zucchini ( sliced in � slices )
1 lb. ground beef
1 Tbsp. chopped onion
1/2 c. diced celery
8 oz. can tomato sauce
1/2 tsp. salt
1/2 tsp. basil or oregano
1/4 tsp. pepper
1/2 lb. Mozzarella cheese
Layer a 9 x 13-inch pan (greased) with 1/4-inch slices of zucchini.
Brown ground beef with onion and celery. Pour off grease.
Stir in tomato sauce, salt, pepper, and basil or oregano.
Pour over zucchini. Spread grated Mozzarella cheese on top.
Bake at 350 degrees for 40 minutes.
MY CHIP DIP
1 c. sour cream
1/4 c. catshup
1/4 c. real bacon bits
1/2 teas. garlic powder
1/2 teas. onion powder
Mix all ingredients well. Refrigerate for about an hour, so flavors will blend.
Serve with chips or raw veggies.
4 medium-sized apples, peeled and sliced
1/4 cup honey
1 tsp. cinnamon
2 tablespoons butter, melted
2 cups granola cereal
Place apples in crock pot and mix in remaining ingredients.
Cover and cook on low 7-9 hours (overnight) or on high 2-3 hours.
Serve with milk.
Makes 4 servings
(from Kraft Kitchens)
1 pkg. (9 oz.) DI GIORNO Three Cheese Tortellini, uncooked
1/2 cup hot water
1 medium green pepper, chopped
1 medium zucchini, sliced, quartered
1 pkg. (15 oz.) DI GIORNO Marinara Sauce
1/2 cup KRAFT Shredded Low - Moisture Part-Skim Mozzarella Cheese
PREHEAT oven to 375�F.
Combine all ingredients except cheese in 8-inch square baking dish; cover with foil.
BAKE 20 minutes remove foil. Sprinkle with cheese.
BAKE, uncovered, an additional 10 min. Let stand 5 min. before serving.
Makes 4 servings
2 large eggs, beaten
3/4 Cup white sugar or Splenda
1/2 teas. salt
2 teas. ground cinnamon
1 teas. ground ginger
1 teas. ground cloves
1/2 teas. all - spice
1 can ( 15 oz. ) Pumpkin
1 can ( 12oz. ) evaporated milk
1 9 - inch deep dish pie shell, unbaked
In a small bowl, mix sugar and spices, set aside.
In a large bowl, beat eggs. Stir in pumpkin and sugar, spice mixture. Mix well.
Carefully, stir in evaporated milk. Making sure everything is mixed well.
Pour unto pie shell, that you have placed on a cookie sheet. Carefully put into preheated 425 degree oven.
Bake for 15 minutes.
Reduce oven temperature to 350 degrees and continue baking for 40 to 50 minutes longer or until a knife inserted near the center comes out clean.
Cool on a wire rack for 2 hours.
Serve immediately or refrigerate.
Do NOT freeze, as filling will seperate from crust.
In our house Pumpkin pie is any time pie, not just for Holidays'.
(from Betty Crocker Kitchens)
2 cups Gold Medal� all-purpose flour or any good all - purpose flour
2 cups sugar
1/2 cup shortening
3/4 cup water
3/4 cup buttermilk
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon baking powder
2 eggs
4 ounces unsweetened baking chocolate, melted and cooled.
Heat oven to 350�F. Grease and flour bottom and sides of rectangular pan, 13x9x2 inches, 2 round pans, 9x1 1/2 inches or 3 round pans, 8x1 1/2 inches.
Beat all ingredients in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan(s).
Bake rectangle 40 to 45 minutes, rounds 30 to 35 minutes or until toothpick inserted in center comes out clean.
Cool rectangle in pan on wire rack.
Cool rounds 10 minutes; remove from pans to wire rack. Cool completely.
Frost rectangle or fill and frost layers with Fudge Frosting. When compeletly cool.
2 cups sugar
1/2 cup shortening
3 ounces unsweetened baking chocolate
2/3 cup milk
1/2 teaspoon salt
2 teaspoons vanilla
Mix all ingredients except vanilla in 2 1/2-quart saucepan.
Heat to rolling boil, stirring occasionally.
Boil 1 minute without stirring.
Place saucepan in bowl of ice and water. Beat until frosting is smooth and spreadable; stir in vanilla.
SUGAR SPICED NUTS
1/2 C. sugar or Splenda
1 Tbls. cinnamon
1/8 teas. (each) ground cloves and ground nutmeg
1/2 teas. salt
1 large egg white
1 pound walnuts or pecans
Mix sugar, cinnamon, cloves, nutmeg and salt in a small bowl.
Set aside.
In a large mixing bowl, beat egg white till foamy. Add nuts and stir till all the nuts are well coated with the egg white.
Sprinkle the sugar mixture over the nuts, mix well.
Spread nuts in a single layer on a large baking sheet.
Bake at 300 degrees for 20 minutes, stir well. Return to oven and bake 20 minutes longer.
Allow warm nuts to cool on waxed paper, until cold to the touch.
Store in airtight container.
Yield: about 6 cups
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