Meatloaf Comfort Meal

Gourmet Meatloaf

Combine in mixing bowl:
2 beaten eggs
3/4 cup soft bread crumbs
1/2 cup vegetable juice
2 tablespoon dried parsley
1 teaspoon dried oregano
1/2 teaspoon ground pepper
1 garlic clove, minced
2 lbs. ground beef

Preheat oven to 350 degrees F.

To finish meat loaf you need:
8 thin slices of ham and 6 oz. shredded mozzarella cheese

Place meat mixture on foil or wax paper. Pat into a 12X10 inch rectangle. Arrange ham on top of meat leaving a small margin around edges. Sprinkle cheese over ham. Starting at short end of rectangle, carefully roll up meat, using foil to lift. Seal edges and ends. Place roll seam side down in a greased 9X13 inch baking pan. Bake for 1 hour and 15 minutes or until juices run clear. Garnish with additional cheese before serving if desired. Serves 8. (is great leftover as a sandwich filling or reheated for dinner another night)

Cinnamon Carrots

For four servings (easy to double):
1 lb. carrots peeled and sliced 1/2 inch thick
2 teaspoons butter
1 teaspoon ground cinnamon

Place carrots in a large deep skillet and just cover with water. Bring to a boil over high heat. Lower heat to a simmer, cover and cook 10 minutes until carrots are just tender. Drain and place in serving bowl. Stir in butter and cinnamon and serve.

Cooked corn or peas make for an easy additional side dish.

Favorite Banana Bread

Sweet quick breads are a great way to make sweet treats for the holidays. They are easily made ahead and frozen. I wrap mine well and keep in the cold garage. When I had a screened in porch I kept them in a cooler out there. I usually cut mine in half at least. I like to put out trays of a variety of flavors when I have guests over for a meal or even when it's just light refreshments. I alternate slices of different colors, usually pumpkin, chocolate and banana.

Banana Bread
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dry oatmeal
1/2 cup stick margarine
1 cup brown sugar
2 over ripe bananas, mashed
2 eggs, beaten

Combine flour, baking powder, baking soda and salt. Stir in oatmeal. In a large bowl cream margarine and brown sugar. Stir in bananas then eggs until well blended. Gradually stir in dry ingredients until just blended. Pour into a well greased  9X5X3 inch loaf pan. Bake at 350F for one hour or until testing done. Poke a toothpick into center of loaf and if it comes out clean or just with just a couple of crumbs sticking to it, the loaf is done. Cool in pan on a wire rack about 30 minutes. Remove from pan to rack to finish cooling before wrapping for storage.

I always use stick margarine for this recipe so the flavor of the bananas is predominant. Butter could be substituted for the margarine.

FRUIT CAKE THEY WILL EAT

Prepare your favorite pound cake recipe or use a pound cake mix. Stir in 1 cup of halved red and green candied cherries to the batter before baking. OR use 1 cup chopped candied fruit mix.

Better Beef Stew

I really like using my slow cooker for days I'm pressed for time but want a hot home cooked meal to come home to. Yesterday I did not start my beef stew in time for the slow cooker to do it's thing in time for dinner. I will say I got a very rich tasting stew on the stove top. May not go back to making this particular dish the cook all day way.

1 1/4 lb.s beef cut for stew ( I used organic, very lean)
2 tablespoons flour
1/2 teaspoon each: ground savory, ground pepper, garlic powder and dried thyme
pinch of salt
1 tablespoon vegetable oil
1/2 cup dry red wine or water
6 small red or white potatoes, quartered
1 large carrot sliced in 1 inch diagonal slices
2 stalks celery, sliced in 1 inch diagonal slices
1 large yellow onion, peeled and cut into wedges
8 oz. fresh mushrooms, cut in half if large
1, 14.5 oz. reduced sodium beef broth.

Mix seasoning into flour. Dredge beef cubes in flour. In a heavy skillet, heat oil over medium high heat. Brown beef cubes on two sides. Place beef in a 4 quart pot. Deglaze skillet with wine and pour into pot. Add remaining ingredients to pot. Bring to boil. Reduce heat to a simmer. Cover pot and simmer 90 minutes.
Remove lid. Bring to a boil and boil, stirring occasionally until liquid is reduced by half, about 20 minutes. Serves 4.

Easy Cookies

My occupation has become very demanding and I am not finding energy for my usual holiday baking.
Here are a couple of short cut cookies I plan to make. They make small batches. I have a small household and don't want a lot of leftovers after the guests have gone home.

I use 17.5 oz. packages of sugar cookie mix and follow the directions on the package for cut out cookies. I then frost and decorate them. That's the fun part of cut outs and the flavor of the mix is just fine.

I'll make a batch of this easy frosting this weekend. It will keep in the refrigerator for about 3 months. I'll use a lot for Christmas but have enough for cookies for Super Bowl party and for Valentine's Day cookies.

2 cup shortening
1/2 cup dry non dairy creamer
1 teaspoon vanilla extract
32 oz. confectioner's sugar
1/2 to 3/4 cups water

In a large mixing bowl beat shortening, dry creamer and vanilla. Gradually beat in sugar. Add enough water until frosting has the desired consistency. Store in the refrigerator. Bring the amount needed for your batch of cookies to room temperature. This spreads easier at room temperature. Food coloring can be added to the batch before spreading. Holiday colored sprinkles stick well to this frosting.

I use a 17.5 oz package of sugar cookie mix prepared according to the package directions. At the end I stir in 2 teaspoons lemon extract and 1 cup chopped pecans. I then bake them according to package directions for drop cookies.

These are fun red and green cookies:
3/4 cup butter
1, 4 oz. package pistachio instant pudding mix.
1 1/4 cup flour
1/2 cup shelled pistachios or chopped almonds
Candied red cherries cut in half

Preheat oven to 375 F. In a small mixing bowl, cream butter and pudding mix. Stir in flour. Fold in nuts. Roll into 1 1/2 inch balls. Place balls 2 inches apart on a greased baking sheet. Flatten to 1/2 inch with bottom of a greased drinking glass. Press a cherry half in the middle of each. Bake 10 to 13 minutes until lightly browned on the edge. Remove to a wire rack or brown paper sacking to cool. Makes 2 dozen.

Pork and Pumpkin Stew Supper

I got one small pumpkin in the last box of my organic farm share. Wanted to cook with it rather than use it as a fall decoration. I came up with this recipe. The grocery stores in my area sell what they call "boneless pork country style ribs". I can generally find them with marked down price the night before the new weekly sales specials go into effect. This cut does need some trimming of fat but the meat is easy to cube for stews and has a satisfying taste. Served this stew with a tossed salad this week, dressing recipe follows. Applesauce sprinkled with cinnamon makes a nice dessert.

Prep time for stew 10 minutes. Cooking time is just over 2 hour so need to plan ahead when you want to make it. There is no stirring while simmering so you are not tied to the stove the whole time. Also gives you enough time to make a batch of savory muffins to serve along with the stew, if you like.

Pork and Pumpkin Stew

2 lbs. boneless pork (shoulder cut is good) cut into 2 inch pieces
2 tablespoons vegetable oil
1 large onion, diced
3 cloves garlic, minced
1/2 cup dry red wine
2 cups beef broth, canned or homemade*
1, 14.5 can diced tomatoes
1/4 cup rinsed barley
pinch of salt and dash of ground white pepper
1/2 teaspoon dried thyme
1/4 teaspoon ground savory
1 bay leaf
2 small turnips, peeled and cut into 1 inch pieces
4 cups chopped greens, ( turnip or collard OR Swiss chard)
2 lb. pumpkin peeled, seeded** cut into 1 inch cubes

In a 4 quart pot, heat oil over medium high heat. Add pork in two batches, cook and turn until browned on all sides, about 6 to 8 minutes. Transfer to a platter and keep warm.

Reduce heat to medium. Add onions and garlic. Cook, stirring occasionally until golden, about 5 minutes. Add broth, tomatoes, salt, pepper, thyme, savory, and bay leaf. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer 1 hour.

Add turnips, cover and simmer 15 minutes. Add greens and pumpkin, cover and simmer 30 more minutes or until pumpkin is tender. Serves 6 to 8.

*I used Kitchen Basics (R) Veal Stock in a box for this. Has a little milder flavor than beef stock.

**Save the seeds to roast and salt for snacks

Yogurt Feta Salad Dressing

1 cup plain, nonfat yogurt

1/3 cup reduced fat mayonnaise

1 teaspoon dried dill

1/2 teaspoon lemon pepper seasoning

1/4 cup crumbled feta cheese

Combine all ingredients in a small container. Cover and refrigerate at least 2 hours before serving.

Sirloin Steak Roll Recipe | Taste of Home Recipes

Sirloin Steak Roll 

• 4 Servings
• Prep: 20 min. Cook: 40 min.

Ingredients

• 1 1/2 lb. boneless sirloin steak about 1 inch thick
• 8 oz. sliced fresh mushrooms
• 1/2 cup diced onion
• 1 clove garlic minced
• 2 tablespoons vegetable or olive oil divided
• 1 teapsoon ground black pepper
• 1 teaspoon paprika
• 1 teaspoon ground savory
• 1 tablespoon Worcestershire sauce
• 1/2 cup dry red wine
• 1 (9-oz.) package frozen creamed spinach

Directions

• Butterfly steak with a sharp knife and open to lay flat. Combine mushrooms, onions, garlic and 1 tablespoon in a small microwavable bowl. Microwave on hight for 1 to 2 minutes, until onions are soft. Spread over steak. Roll up steak, jelly roll style. Place seam side down in a greased open baking pan. ( 9 X 13 inch) Rub combined pepper, paprika and savory over surface of meat. Bake, uncovered at 425 degrees F for 20 minutes. Bakse with combined Worcestershire sauce, win and remaining tablespoon of oil. Bake 20 minutes more. Remove from oven and let stand, covered, for 10 minutes. Meanwhile, Prepare creamed spinach according to package directions. Spread spinach over warm serving platter. Cut sirloin into 8 slices and serve atop spinach. Yield: serves 4

Pair this special presentation of steak with two baked side vegetables. Bake 6 to 8 oz. russet potatoes along with steak. Be sure to prick holes in the potatoe skin to let steam escape. Serve with your favorite potatoe toppings such as butter and sour cream. Cut 2 acorn squash in half. Remove seeds. Place cut side down on greased cookie sheet. Bake for first 20 minutes with steak. Turn over and place a pat of butter in each cavity and may sprinkle each with pumpkin pie spice if desired. Bake an additional 20 minutes before serving.

The above is a dinner special enough for guests or a holiday. 4 servings. Easily mutiplied for additional servings.

Last Burger of the Season

Came up with this "gourmet" burger for the grill last week. We don't grill outside after the time change so I wanted to do it up big.

1 1/4 lb. ground round
1/4 cup sliced green pitted olives
1/2 teaspoon garlic powder
1 teaspoon dried Italian herb mix
2 tablespoons red wine

Thoroughly mix all ingredients in a bowl.

Form into 4 patties. I made these thin patties by spreading and pressing to about 6 inches in diameter on a salad plate. I'm finding that making thick burgers for the grill makes them burned on the edges and almost raw in the middle. They also shrink to where they don't fill the bun.

Grill over hot fire for about 3 minutes a side.

I served on whole grain sandwich rolls with sliced tomato, onion and lettuce. Only condiment was Dijon mustard. My husband melted a provolone cheese slice on his. 4 servings.

Served the burgers with our favorite canned baked beans and this oil and vinegar cole slaw.

6 cups shredded green cabbage
1 green or red bell pepper, thinly sliced
1 medium white onion, thinly sliced

Toss vegetables in nonreactive bowl.

1/3 cup sugar
1/2 cup cider vinegar
1/4 cup vegetable oil
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon dry mustard

Whisk the above in a small saucepan. Bring to a boil over high heat. Pour over vegetables. Chill several hours or overnight before serving. Serves 4 to 6.