How about a good meatloaf and mashed potatoes?
Meatloaf is easy ... 1 - 1 1/12 lb ground beef, 1 egg, 1/4 cup milk, 1/2 cup breadcrumbs, salt, pepper, a dash of worchestershire sauce. Mix all together, place in a loaf pan. Pour ketchup on top, or 1/2 can tomato soup. Cook at 350 for 1 hour.
While that's cooking, peel potatoes(1-2 per person). Boil potatoes in water in saucepan until tender when you poke a fork in them. When tender, drain, add about 1/4 cup butter (give or take), 1/4 cup milk (give or take) and mash
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RICE & HAM CASSEROLE
1 box Uncle Ben's wild rice mix
1 (10 oz.) box chopped broccoli, cooked and drained
1 c. chopped ham
1 c. sharp Cheddar cheese, cubed
1 can mushrooms, drained
1 can cream of celery soup
1 c. mayonnaise
2 tsp. prepared mustard
Cook rice according to directions. Place the rice on the bottom of a 13x9" pan. Layer on top; broccoli, cheese, ham and mushrooms. Combine remaining ingredients and put on top. Sprinkle with Parmesan cheese and bake at 350F. for 45 minutes.
Serves 4
Quick and Easy Stroganoff
1 lb. thinly sliced round steak
2 -3 T. vegetable oil
1/2 lb. fresh mushrooms, sliced
1 can cream of tomato soup
1 green pepper, cut in chunks
1 medium onion, cut in chunks
garlic to taste
dash Worchestershire sauce
dash Beau Monde seasoning
Sour cream to taste
Blend soup, pepper, onion and seasonings in blender or food processor. Brown steak in oil, remove from pan. Add mushrooms to pan, adding a little more oil if necessary. Cook until light golden. Return meat to pan, pour soup mixture over. Season the mixture with salt and pepper. Cook over low heat, covered, until meat is
tender. If sauce becomes too thick, add a little water.
Just before serving, add a few T. of sour cream (to suit taste). Serve over cooked noodles.
Note: Beau Monde is a seasoning blend from Spice Islands, available in most local grocery stores. Serves 2-3. Can be doubled easily.
Cheesy Chicken Noodle Casserole
1/2 lb. noodles
1 c. grated Swiss cheese
1/8 tsp. pepper
3 c. cooked chicken
1/4 c. Parmesan cheese
Cook noodles and drain. Season with pepper, Parmesan cheese and 1/2 cup Swiss cheese. Place in greased 3 quart casserole and top with chicken.
Sauce:
6 tbsp. butter
6 tbsp. flour
1/2 c. red diced peppers
2 c. chicken broth (bouillon)
1 c. heavy cream
Melt butter, peppers add flour and cook 2 minutes. Add broth and cream and cook until thick and smooth. Pour this sauce over the noodles and chicken and sprinkle with remaining Swiss cheese. Bake at 350F. for 30 minutes
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Sweet Potato Souffle
3 cups cooked fresh sweet potatoes, peeled if baked, drained if boiled
3 eggs
1 stick melted butter
½ cup whole milk
¼ cup light brown sugar
½ cup sugar
¼ teaspoon cinnamon
1 tsp vanilla extract
1 cup miniature marshmallows
¼ cup raisins (optional)
dash of nutmeg
Preheat oven to 350 degrees. In a large bowl, mash the sweet potatoes with a whisk or potato masher. Combine them with eggs, butter, milk, brown and white sugars, raisins, cinnamon, vanilla and nutmeg. Pour into a 9 x 12 inch casserole dish, and bake for 25-30 minutes. Top with the marshmallows, and return to the oven just long enough for the marshmallows to melt.
(Note: As an alternative to marshmallows, you may top with pecans . . . )
For pecan topping:
1 cup grapenut cereal
1/2 cup light brown sugar
1/3 cup melted butter
3/4 cup chopped pecans
In a mixing bowl, combine grapenut cereal with the sugar, butter and pecans and mix well. If using on a sweet potato soufflé, top the just-cooked soufflé with this mixture and return it to the oven for 5 minutes to brown
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Below are my favorites
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CARAMEL PECAN TURTLE PIE
1 bag (14 oz.) vanilla caramels
1/2 c. butter
1/2 c. heavy whipping cream
2 c. pecan halves, toasted
1 chocolate graham cracker pie crust
TOPPING:
1/3 c. chocolate chips
2 tbsp. butter
2 tbsp. heavy whipping cream
2 tbsp. light corn syrup
1/2 tsp. vanilla
For decoration: 1 cup heavy whipping cream, whipped to soft peaks.
Filling:
1. Put caramels, butter and cream in a medium size saucepan. Cook over low heat, stirring often with a whisk until caramels and butter melt. Remove from heat and whisk until completely smooth. Stir in pecans.
2. Pour into pie crust. Cover with plastic lid and chill 3-4 hours until cooled and firm.
3. Topping: Stir chocolate chips and butter in a small saucepan over low heat until melted and smooth. Remove from heat and stir in cream, corn syrup and vanilla until blended. Pour over pie. Chill at least 1 hour.
4. Just before serving, decorate tops with dollops of whipping cream
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