Momma's meatloaf:
1 lb ground beef
1 lb ground pork
1/2 cup diced onion
1 egg
1/2 cup plain breadcrumbs
1/3 cup milk
1/3 cup packed brown sugar
3/4 cup tomato ketchup
salt and pepper to taste
In a small bowl mix breadcrumbs with milk and allow to rest for a few minutes. In a large bowl combine the meats, onion and egg. Add the breadcrumb mixture and mix well, adding salt and pepper to taste. In a loaf pan, mix up ketchup and brown sugar... drop formed loaf into pan and cover with foil, bake in a preheated 350 degree oven for 1 hour, remove foil and cook for another 30 minutes. Allow to cool for 10 minutes on the counter before slicing, strain the fat off of the sauce in the bottom of the pan and serve over the slices.
Thank you, Jill!
Monday, June 01, 2009
Chicken Pot Pie
Chicken Pot Pie
1 cup potato, diced (I sometimes used canned potatoes, diced up because they're already soft and cook better, IMO)
1 cup chopped onion
1 cup celery, diced
1 cup chopped carrot
1/3 cup melted margarine
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chopped cooked chicken
2 pie crust (either store bought or your own recipe)
Preheat oven to 400°F.
Saute onion, celery, carrots and potatoes in butter for 10 minutes.
Add flour to sauteed mixture, stirring well Cook one minute stirring constantly.
Combine broth and half and half
Gradually stir into vegetable mixture
Cook over medium heat stirring constantly until thickened and bubbly
Stir in salt and pepper; add chicken and stir well
Pour into shallow 2 quart casserole dish and top with pie shells
Cut slits to allow steam to escape.
Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
Thank you, Maggi!!
1 cup potato, diced (I sometimes used canned potatoes, diced up because they're already soft and cook better, IMO)
1 cup chopped onion
1 cup celery, diced
1 cup chopped carrot
1/3 cup melted margarine
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chopped cooked chicken
2 pie crust (either store bought or your own recipe)
Preheat oven to 400°F.
Saute onion, celery, carrots and potatoes in butter for 10 minutes.
Add flour to sauteed mixture, stirring well Cook one minute stirring constantly.
Combine broth and half and half
Gradually stir into vegetable mixture
Cook over medium heat stirring constantly until thickened and bubbly
Stir in salt and pepper; add chicken and stir well
Pour into shallow 2 quart casserole dish and top with pie shells
Cut slits to allow steam to escape.
Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
Thank you, Maggi!!
Mini Cheesecakes
Mini Cheesecakes
2 (8 ounce) packages cream cheese
3/4 cup sugar
2 egg
1 teaspoon lemon juice
1 teaspoon vanilla
12 vanilla wafers
1 (21 ounce) can pie filling
Mix softened cream cheese, sugar, eggs, lemon juice and vanilla in bowl.
Place a wafer in bottom of each of 12 cupcake papers (in cupcake tin).
Spoon in cream cheese mixture 3/4 full.
Bake in 375 degree oven for 15 minutes.
Let cool.
Top each with pie filling and refrigerate for 1 hour or more.
2 (8 ounce) packages cream cheese
3/4 cup sugar
2 egg
1 teaspoon lemon juice
1 teaspoon vanilla
12 vanilla wafers
1 (21 ounce) can pie filling
Mix softened cream cheese, sugar, eggs, lemon juice and vanilla in bowl.
Place a wafer in bottom of each of 12 cupcake papers (in cupcake tin).
Spoon in cream cheese mixture 3/4 full.
Bake in 375 degree oven for 15 minutes.
Let cool.
Top each with pie filling and refrigerate for 1 hour or more.
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