BEEF RAGOUT 1 tablespoon vegetable oil 1 pound beef top round, cut into 2 tablespoons tomato paste 1-inch cubes 2 tablespoons all-purpose flour 2 cups beef broth 10 small white onions, peeled 1 bay leaf 2 tablespoons chopped parsley 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 pound mushrooms, quarted 2 medium-sized carrots, peeled (about 3/4 cup) and cut into 2-inch lengths In a medium-sized saucepan heat oil over moderately high heat. Add meat cubes and brown very well. Remove meat from pan and keep warm. Stir tomato paste and flour into pan drippings. Gradually add beef broth, stirring constantly, until smooth and boiling. Add onions, bay leaf, parsley, salt, pepper and beef cubes. Mix well. Cover pan, reduce heat to moderately low and simmer 1 1/4 hours. Add mushrooms and carrots. Cook 20 to 30 minutes longer, until carrots are tender. Makes 4 servings. For diet serving allow one fourth of the ragout (400 calories). To freeze: Prepare double recipe and place half the ragout in a plastic freezer container. Seal and freeze. Serve remaining ragout. To reheat: Place plastic container in refrigerator to thaw. Put thawed beef mixture into a medium-sized saucepan and heat over moderately low heat for 20 minutes, or until hot.
STIR-FRIED BEEF AND SUMMER SQUASH 1 tablespoon cold water 2 teaspoons cornstarch 1 tablespoon vegetable oil 1 teaspoon minced, peeled garlic 1 pound ground beef round 2 tablespoons dry sherry wine 2 tablespoons soy sauce 2 tablespoons catsup 1/4 teaspoon ground ginger 1/4 teaspoon monosodium glutamate 1/4 cup water (optional) 1 pound yellow summer squash, 1/4 teaspoon salt halved lengthwise and cut into 1/2 cup thinly sliced green 1/4-inch-thick slices (about 4 cups) onions of scallions Mix the 1 teaspoon of cold water with the cornstarch. In a large skillet or wok heat oil over high heat. Add garlic and cook for 30 seconds, stirring constantly, taking care that garlic does not burn. Add beef, sherry, soy sauce, catsup, ginger and, if desired, the monosodium glutamate; stir-fry 2 minutes, until meat loses most of its red color. Stir in the 1/4 cup of water. Arrange squash in an even layer over meat and sprinkle with the salt. Cover, reduce heat to moderate and cook 8 minutes, until squash is crisp-tender. Stir squash into meat mixture; stir cornstarch and water and add to skillet. Gently stir 1 minute longer, until meat is lightly glazed. Sprinkle with green onions and serve from skillet. For diet serving allow a fourth of the meat and vegetables (276 calories).
GINGER BEEF ON SHREDDED LETTUCE 1 lb. ground beef round 2T. soy sauce 2T. sherry wine 4t. cornstarch 2T. cold water 4c. finely shredded 1T. vegetable oil lettuce 3/4 c. thinly sliced green onions 1 c. frozen green peas, 1t. ginger thawed 2T. chili sauce or catsup In a medium-sized mixing bowl combine the ground beef, soy sauce, sherry, and 2t. cornstarch. Mix remaining 2 t. cornstarch with the cold water in a small bowl. Arrange the shredded lettuce on a serving platter. Have the remaining ingredients measured and handy before starting the cooking. In a large heavy skillet or wok heat oil over high heat 1 minute. Add beef mixture and cook about 3 minutes, stirring to break up meat until meat loses its red color. Add 1/2 c. of the green onions, the peas, ginger and chili sauce; stir-fry 1 minute longer. Stir in cornstarch and water. Cook about 30 seconds, stirring constantly until meat mixture is shiny. Spoon beef mixture over lettuce and sprinkle with remaining green onions. 4 servings Good with hot cooked rice. Per serving: 318 calories, 27 grams protein, 15 grams fat, 17 grams carbohydrate.
WARM SALAD OF PORK AND BLACK-EYED PEAS 1 10-OZ pkg frozen or 15-oz can 2T. chopped pimiento black-eyed peas, drained 2T. sliced ripe olives 1/3 c. low calorie Italian salad 2 cloves garlic, minced dressing 1/2 lb pork tenderlion, cut 1/4c. sliced green onion into thin strips 1/4c. sliced fresh mushrooms spinach leaves (optional) 1/4c. sliced celery If using frozen peas, cook and drain. In a medium mixing bowl combine drained peas, salad dressing, green onion, mushrooms, celery, pimiento and olives. Set aside. Spray a large skillet with nonstick cooking spray. Heat over medium- high heat, then stir fry garlic for 30 seconds. Add pork; stir fry for 2-3 minutes or till no pink remains. Remove from heat. Add vegetables to pork in skillet; mix well. Serve immediately on spinach lined plates. 3 servings 244 calories. 25 grams protien. 26 g. carbo. 5 g. fat. 53 mg chol 538mg sodium. 873 mg potassium. 13 g dietary fiber. U.S. RDA 14% vit.A. 20% vit C. 51% thiamine. 20% riboflavin. 18% niacin. 23% iron.
POT ROAST IN WINE 2 beef bouillon cubes 2 cups boiling water 1 3-pound beef eye round 3/4 cup thinly sliced, peeled onion 1 large clove garlic, peeled 1/2 cup Burgundy wine and crushed 2 bay leaves 1/2 teaspoon dried oregano leaves 1 1/2 teaspoons salt 1/4 teaspoon celery seeds 1/4 teaspoon pepper 12 small white onions, peeled 12 medium-sized whole mushrooms (about 1/2 pound) (about 1/2 pound) Dissolve beef bouillon cubes in boiling water and reserve. Heat oven to 350. Place meat fat side down in an ovenproof Dutch oven over moderately high heat and brown quickly on all sides. Remove meat and pour off excess fat from Dutch oven. Reduce heat to moderate, add the sliced onion and the garlic to Dutch oven and cook until lightly browned. Return meat to the Dutch oven and add bouillon, wine, bay leaves, oregano, salt, celery seeds and pepper. Cover and heat until mixture comes to a boil. Place in oven and bake covered 2 hours. Add the whole white onions and mushrooms; continue baking 30 minutes longer, until vegetables and meat are fork-tender. Remove meat to serving platter and remove bay leaves from gravy. Skim off fat from gravy. For diet serving allow 3 ounces cooked meat, 1/4 cup gravy, 2 onions and 2 mushrooms (255 calories). Gravy may be thickened for nondieters. Makes 4 servings with leftovers.
TACO BAKE Taco Meat Filling: Brown 1 lb. of lean ground beef with 1/2 cup of chopped onions. Add 1 package of taco seasoning mix and 3/4 cup water; simmer for 25 minutes. Topping: 1 cup shredded cheddar cheese 1 cup shredded lettuce 1 1/2 cups chopped tomatoes Taco Crust: 1 3/4 to 2 cups all-purpose flour 1 package Active Dry Yeast 1 tablespoon sugar 2 teaspoons finely chopped onion 3/4 teaspoon salt 2/3 cup warm water 2 tablespoons oil 1/2 cup crushed corn chips Oven 375 4 to 6 servings In medium mixing bowl, combine 1 cup flour, yeast, sugar, onion, and salt; mix well. Add very warm water (120-130) and oil to flour mixture. Mix by hand until almost smooth. Stir in corn chips and enough remaining flour to make a stiff batter. Spread in well-greased 10-inch pie pan, forming a rim around edge. Cover; let rise in warm place about 10 minutes (20 minutes for Active Dry Yeast). Spread meat filling over dough. Bake at 375 for 30 to 35 minutes until edge is crisp and light golden brown. Sprinkle cheese, lettuce, and tomatoes on top. Serve immediately.
MEXICAN ONE-POT BEEF AND MACARONI DINNER 1 tablespoon vegetable oil 1 1/2 cups sliced, peeled onions 1/2 pound ground beef chunk or lean ground beef 4 ounces uncooked ziti or large macaroni (1 1/2 cups) 1 green pepper, seeded and cut into 1/2-inch strips 1 16-ounce can stewed tomatoes 1 or more teaspoons chili powder In a heavy, 10-inch skillet heat oil over moderately high heat. Add onions and cook 2 minutes, stirring constantly. Remove onions to a plate. Add beef and noodles to skillet and cook 3 to 5 minutes, stirring constantly, until meat has lost its pink color. Spoon off and discard any fat. Add cooked onions and remaining ingredients to skillet. Cover and cook 30 minutes over moderately low heat, stirring 4 or 5 times. Makes about 4 cups; 4 servings, 56 cents each. Per serving: 275 calories, 17 grams protein, 8 grams fat, 34 grams carbohydrate.
HUNGARIAN GOULASH 3/4 cup beef bouillon or consomme 3/4 cup water 3/4 cup tomato juice 1 1/2 pounds beef bottom 1/2 medium-sized green pepper, seeded round, cut into 1-inch cubes and diced 3/4 teaspoon paprika 1 bay leaf 3/4 teaspoon salt 1/8 teaspoon pepper 2 medium-sized potatoes, 4 medium-sized carrots, peeled peeled and halved and cut into 1 1/2-inch pieces Early in the day, or on the day before, place consomme, water, tomato juice, meat, green pepper, paprika, bay leaf, salt and pepper in a large saucepot or Dutch oven. Cover and cook over moderately high heat until mixture comes to a boil; reduce heat to moderately low and cook 1 1/2 to 2 hours, or until meat is almost tender. Remove pot from heat. Cool and chill in refrigerator so that fat will harden on surface. Remove all hardened fat. Place goulash over high heat until liquid boils; reduce heat to moderately low, add potatoes and carrots and cook 20 to 25 minutes, or until vegetables and meat are tender. For diet serving allow a fourth of the sauce, 1 carrot, 1/2 potato and 3 ounces of meat (294 calories). Makes 4 servings.
DIET "PIZZA" 3 English muffins, sliced 1/2 pound ground beef 1 can tomato sauce 1/2 tsp. oregano 1/4 tsp. salt 3 long slices mozzarella cheese Brown ground beef in a coated skillet, add tomato sauce and seasonings. Lightly toast muffin halves. On each muffin half, spread hamburger mixture, top with half a slice of cheese. Heat in 400 oven till cheese melts (watch to avoid burning). Recipe serves 2 people with 3 pizzas each, for dinner. One "pizza" ideal for snack.
MEAT BALLS 1 lb. ground beef 1/2 c. powdered cheese 2-3 slices bread moistened salt and pepper 2 T. evaporated milk garlic salt Parsley flakes 1 egg Cooking Wine Mix together and fry
FAVORITE MEAT LOAF 1 can vegetable soup 1 T. worcestershire sauce 2 lb. ground beef 1 egg, beaten 1/2 c. cracker crumbs 1 t. salt 1/2 c. chopped onion dash pepper 2 T. chopped parsley Combine ingredients. Mix well. Shape into loaf. Place in a shallow baking pan. Bake at 350 1 1/4 hours. (8 servings)
SUKIYAKI 1 1/2 lb. stew beef 1/4 c. beef broth 2 medium onions 2 T. butter 1/4 c. sugar 8 oz. mushrooms 3/4 c. soy sauce 1 green pepper 1 can bean sprouts Slightly brown meat in butter. In bowl mix soy sauce, beef broth, and sugar. Add 1/2 to meat. Push to one side of skillet. Add green pepper, onions, cook 5 min. Add remaining soy sauce, sprouts, mushrooms. Cook 5 min. (4 servings)
TUNA-MUSHROOM CASSEROLE 1 can tuna, water-packed (drained) 1 can mushrooms (drained) 2 onions, chopped 1/2 C. raw rice 1 can tomatoes 2 T. chili sauce or barbecue sauce 1/2 tsp. salt 1/4 tsp. pepper Heat tuna and mushrooms in a heavy skillet, add onions and brown. Stir in rice, tomatoes, and chili sauce. Add seasonings. Cook covered over medium to low flame for 35 minutes (adding water if necessary). Serves 2 as diet dinner.
TACO SALAD 1 can kidney beans 2 tomatoes, diced 1 lb. ground beef 1/2c. ripe olives, sliced 1/4 c. chopped onion 1 head lettuce, torn into 8 oz cheddar cheese, grated bite-sized pieces 1 bag Taco chips, crumbled 8 oz. bottle Russian dressing 1T. chopped green chilies Cook ground beef until done, stirring to break up into small pieces. Drain well. Salt and pepper lightly. Allow to cool. Combine beef drained beans, onion, chilies, tomatoes and olives. Put lettuce in large bowl and top with beef mixture. Sprinkle on cheese and Taco chips. Pour dressing on all. Toss well. Serve at once. 6-8 servings
BAKED ZITI 1 pound ground beef round or extra-lean ground beef 1 cup chopped, peeled onion 8 cups chopped fresh tomatoes (about 3 pounds) 1 teaspoon dried basil leaves 1 1/2 teaspoons salt 1/4 teaspoon ground pepper 8 ounces ziti, cooked according to package directions and drained 4 ounces part-skim mozzarella cheese, cut into 1/2-inch cubes 2 tablespoons grated Parmesan In a large, heavy saucepot or Dutch oven cook ground beef and onions 10 minutes over moderately high heat, stirring occasionally to bread up beef. When meat is brown and onions are soft, drain and discard fat in pot; add tomatoes, basil, salt and pepper. Cook 30 minutes, stirring occasionally, until sauce is thickened and flavors are blended. (Sauce may be made 1 to 2 days ahead and refrigerated.) Heat oven to 350 degrees. Mix ziti and tomato sauce in a 2 1/2-quart baking dish; stir in mozzarella; sprinkle with Parmesan. Cover and bake 15 minutes; uncover and bake 15 minutes longer, until hot. Makes 2 quarts. For 1,200-calorie diet allow one eighth of recipe: 294 calories, 21 grams protein, 10 grams fat, 31 grams carbohydrate. For 1,500-calorie diet allow one sixth of recipe: 391 calories, 27 grams of protein, 13 grams fat, 41 grams carbohydrate.
AZTEC LASAGNA MEXICANA 1 package Aztec Flour or Corn Tortillas 1 pound ground beef 1 cup salsa 1 (15 ounce) can tomato sauce 1 package taco seasoning mix 1 (16 ounce) carton cottage cheese 2 eggs 1 teaspoon oregano 1 1/2 cups shredded cheddar and Monterey jack cheese, mixed Heat oven to 375 degrees. Brown meat and drain. Stir in salsa, tomato sauce and taco seasoning. Simmer, stirring frequently for 5 minutes. In separate bowl, combine cottage cheese, eggs, and oregano. Line bottom of lightly greased 13"x9" baking dish with half of the tortillas, overlapping edges. Top with half the meat mixture. Spoon cottage cheese mixture over meat. Arrange remaining tortillas over cheese mixture. Spread remaining meat mixture over all and top with shredded cheese. Bake for 30-35 minutes or until bubbly. Let stand 10 minutes before serving.
WEEKNIGHT SPAGHETTI PIE Makes 6 servings 6 oz. spaghetti uncooked 2 t. dried basil, divided 1 clove garlic pressed 1/4 c. butter, melted 1/2 c. grated parmesan cheese 1 large egg, lightly beaten 1 c. Ricotta cheese 1 lb. lean ground beef 1/2 c. chopped onion 1 (15 oz.) can tomato sauce 1 (6 oz.) can tomato paste 1 t. dried oregano 1 c. sliced mushrooms 1/4 c. white wine (optional) 6 oz. sliced mozzarella cheese Cook spaghetti according to package directions, drain. Combine cooked spaghetti, 1 t. dried basil, garlic, and next 3 ingredients. Press into a lightly greased 10" glass pie plate. Spread ricotta cheese over spaghetti mix. Cook ground beef and chopped onion over med.-high heat in a large skillet, stirring until meat crumbles. Drain. Add remaining basil, tomato sauce and next 3 ingredients; stir in wine. Cook 5 minutes or until heated. Spoon over cheese. Bake at 350 F. 25 minutes. Top with cheese slices and bake till cheese melts.
BAKED PARMESAN CATFISH 1 egg 1/4 cup milk 1/2 cup grated Parmesan cheese 1/3 cup all-purpose flour 1 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon pepper 6 catfish fillets 2 tablespoons butter, melted Beat egg and milk. Combine cheese, flour, paprika, salt and pepper. Dip catfish into egg mixture, then into cheese mixture. Place in a greased baking pan. Drizzle with butter. Bake, uncovered, at 400 for 30 minutes or until fish flakes easily with a fork. Yield: 6 servings.
BEST-EVER MEAT LOAF 2 eggs 2/3 cup milk 3 slices bread, torn into pieces 1/2 cup chopped onion 1/2 cup grated carrot 1 cup (4 ounces) shredded cheddar or mozzarella cheese 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley 1 teaspoon salt 1 teaspoon dried basil, thyme or sage, optional 1/4 teaspoon pepper 1-1/2 pounds lean ground beef Topping: 1/2 cup tomato sauce 1/2 cup packed brown sugar 1 teaspoon prepared mustard In a large bowl, beat eggs. Add milk and bread; let stand a few minutes or until the bread absorbs the liquid. Stir in the onion, carrot, cheese, herbs and seasonings. Add beef; mix well. In a shallow baking pan, shape beef mixture into a 7 1/2-inch x 3 1/2-inch x 2 1/2-inch loaf. Bake at 350 for 45 minutes. Meanwhile, combine topping ingredients. Spoon some of the topping over meat loaf. Bake for about 30 minutes longer or until no pink remains, occasionally spooning some of the remaining topping over loaf. Let stand 10 minutes before serving. Yield: 6 servings.
BOW-TIES AND BACON 4 to 6 slices bacon 1 1/2 pounds mushrooms 1 teaspoon thyme 1/2 teaspoon dried red pepper flakes (or 1 teaspoon minced jalapeno pepper) 28 ounces canned, diced tomatoes, drained well 1 pound bow-tie noodles Grated sharp cheese, like Parmesan, Asiago or Locatelli Romano (optional) Cook bacon in a wide killet over medium heat. Meanwhile, clean and slice mushrooms. Bring 4 quarts of water to a boil. Cook bacon until it is crisp. Set aside on absorbent toweling and drain all but 2 tablespoons of fat from the skillet. Turn heat to high, add mushrooms, thyme and red pepper flakes, and cook, stirring until the mushrooms shrink and darken a little. Add diced tomatoes, heat through, then lower heat to keep warm. When the water boils, add 1 teaspoon salt and bow-tie noodles. Cook until just tender, then drain and toss with tomato mixture. Serve on plates or platter and top with crumbled bacon. Serve with grated cheese, if desired. For many diners, the bacon is salty and strong enough to take the place of cheese. Serves 4 to 6. Serve with bread and spinach sauteed in garlic butter or olive oil.
PLANTATION CASSEROLE 1. Mix 2 c. cut up cooked ham, chicken, or beef, 1 1/2 c. cooked, drained peas, lima beans, or carrots, 1 lb. can creamed corn, 3/4 c. grated cheese, 1/3 t. milk, 1/4 c. chopped onion, 1 T. worcestershire sauce. 2. Pour into greased casserole. Bake at 400 for 10 minutes. 3. Mix 1 c. biscuit mix, 1/2 c. corn meal, 2 T. sugar, 1/2 t. salt, 1 egg, 2/3 c. milk. 4. Pour on hot mixture, leaving center uncovered. Spread to edge. Bake 20 min. or until brown. 6 servings.
BURGER KABOBS Carrots Onions Ground Beef Bacon Green Pepper Pan boil carrots & onions 18 minutes. Drain. Form beef into balls. Thread ingredients onto skewers. Sprinkle with salt & pepper. Broil 6" from heat 8 minutes. Turn and cook 4 minutes. To barbecue, brush with barbecue sauce or serve on rice and pour tomato sauce over.
REUBEN SANDWICH 2 slices pumpernickel or dark rye bread 4 to 6 slices cold corned beef, thinly sliced 1/4 cup Silver Floss sauerkraut, drained 1 slice Swiss cheese Thousand Island Dressing Layer beef, sauerkraut and Swiss cheese on bread and top with a generous amount of dressing. Place top slice of bread on sandwich and grill in buttered skillet on both sides, until cheese is slightly melted. Serve with a side of dill pickles. Low-calorie version: Use mustard instead of dressing, spreading the mustard on each slice of bread. Variations: Instead of corned beef, use one or two slices of cold ham and one slice of turkey. Add cheese, sauerkraut and dressing. Rinsing Sauerkraut with water reduces sodium.
OVERNIGHT EGG CASSEROLE 4 cups frozen shredded hash brown potatoes, thawed 1 cup cubed fully cooked ham 1 can (4 ounces) chopped green chilies 1/2 cup shredded Monterey Jack cheese 1/2 cup shredded cheddar cheese 6 eggs 1 can (12 ounces) evaporated milk 1/4 teaspoon pepper Salsa, optional In a greased 8-in. square baking dish, layer the hash browns, ham, chilies and cheeses. In a large bowl, whisk the eggs, milk and pepper; pour over the cheese. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 for 1 hour or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes. Serve with salsa if desired. Yield: 9 servings
Tomato Zucchini Frittata 1 tablespoon olive oil 1/4 teaspoon black pepper 1 zucchini, sliced 2 eggs 1/2 cup chopped green onions 4 egg whites 2 cloves garlic, chopped 1 cup Mozzarella cheese, shredded 1 (14.5 oz.) can Red Gold Diced Tomatoes with Basil, Garlic, & Oregano, drained -Preheat oven to 350 F. In an oven-safe skillet saute zucchini, green onions and garlic in oil. Cook for 5 minutes or until tender. -Add Red Gold Diced Tomatoes with Basil, Garlic & Oregano and black pepper. Cover and heat until zucchini is tender. -In a small bowl, beat together eggs and egg whites. Pour over vegetable mixture and sprinkle with cheese. -Bake until eggs are set and a knife inserted in the center comes out clean, 10 to 15 minutes. Cut into wedges to serve.
Indian Corn 1 med. onion, chopped fine 1/2 green pepper, chopped 2 T. butter 1 lb. ground beef 2 C. corn, drained 1 t. sugar 1 can tomato soup 1 t. salt Cook onion & pepper in butter 5 min. Add meat & brown well. Add corn, soup, sugar & salt. Simmer 20 min. & serve. Garnish with rings of green pepper.
Salmon Burgers 1/4 cup chili sauce 2 egg whites 1 tablespoon lemon juice 1 can (15 1/2 ounces) salmon, drained, skin and bones removed 2 cups soft bread crumbs 1/2 cup shredded cheddar cheese 1/4 cup finely chopped green onions 1/8 teaspoon pepper 1 tablespoon butter or margarine 5 hamburger buns, split and toasted Additional chili sauce In a medium bowl, combine chili sauce, egg whites and lemon juice. Add the salmon, bread crumbs, cheese, onions and pepper; mix well. Shape into five patties. In a large non-stick skillet, melt butter over medium-low heat. Cook patties for 5 minutes on each side or until golden brown. Serve on buns with additional chili sauce. Yield: 5 servings. Editor's Note: Patties may also be brushed with melted butter and broiled 4 in. from the heat.
Crustless Quiche 1 pkg. Hillshire Farm Smoked Sausage 1/4 teaspoon salt 8 eggs, lightly beaten 1/8 teaspoon ground black pepper 1 1/2 cups heavy whipping cream 1 1/2 cups (6 oz.) shredded cheddar cheese, divided 1 1/2 teaspoons dry mustard 1/2 cup chopped green bell pepper - Preheat oven to 350 F. Cut sausage into 1/2 cubes, set aside. Place eggs, whipping cream, dry mustard, salt and black pepper in a large bowl; whisk until smooth. - Stir in sausage, 1 cup of cheese and green pepper. Pour egg mixture into a greased 13x9-inch baking dish. - Bake 40-45 minutes or until eggs are set. Sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving.
MEXICAN STRATA 2 to 3 cups good-quality tomato salsa 10 to 12 6-inch corn tortillas 2 cups grated Monterey Jack cheese 1 16-ounce can kidney beans in chili sauce Sliced olives, sour cream, fresh cilantro (optional) Heat oven to 450 degrees. Lightly grease an 8-inch (or 9-inch) cake pan. Spread about 1/4 cup of salsa on the bottom of the pan. Top with a tortilla. Sprinkle with cheese, then a generous tablespoon of salsa and of beans. Repeat layers, using most of the cheese, most of the salsa and all of the beans. Spread the top with salsa and sprinkle with cheese. Bake for 15 minutes or until the cheese melts and the tomato mixture bubbles. Cut into wedges. Serves 3 or 4. Serve with extra salsa (warm it first) and pass olives, sour cream and cilantro, if desired.
ALL-AMERICAN CLASSIC MEAT LOAF 2 eggs, lightly beaten 2/3 cup beef broth of dry red wine 1 Tbsp. Worcestershire sauce 3 slices sourdough bread, cubed (about 2 cups) 1/4 cup grated Parmesan or Romano cheese 2 Tbsp. yellow mustard 4 cloves garlic, minced 1/4 tsp. crushed red pepper 1 lb. ground beef sirloin 1 lb. ground beef chuck 1 medium green sweet pepper, chopped 1/2 a medium onion, chopped 1/2 cup ketchup 2 Tbsp. packed brown sugar 2 tsp. cider vinegar Chopped fresh parsley, sliced green onions, and black pepper (optional) 1. Preheat oven to 350F. In large bowl combine eggs, broth, and Worcestershire sauce, stir in bread cubes. Let stand 15 minutes. With fork, mash bread cubes into small pieces. Stir in Parmesan cheese, mustard, garlic, 1 tsp. salt, 1/2 tsp. black pepper, and crushed red pepper. Add meat, sweet pepper, and onion. Using hands, mix ingredients together well (do not overmix.) Lightly pat meat mixture into 9x5x3-inch loaf pan (or shape the meat mixture in a 9-inch loaf in a baking dish). With fingers, lightly pull loaf away from sides of pan. 2. Bake, uncovered, for 1 1/4 hours. For topping, in small bowl stir together ketchup, brown sugar, and vinegar. Spoon on loaf. Bake 15 minutes more or until an instant-read thermometer inserted into center of loaf reads 160F. 3. Let stand 10 minutes. To remove, use two large spatulas inserted along short edges to lift loaf from the pan to a platter. Sprinkle with parsley, green onions, and black pepper. Makes 8 to 10 servings.
Last revised February 22, 2015.
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