December 16 – Featured Recipes 16 Dec 11

COTTAGE MEAT LOAF
- from the Great American Recipes card set

  • 1 ½ lb lean ground beef
  • ½ cup ketchup
  • 1/3-cup tomato juice
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1/8-teaspoon red pepper
  • 2 eggs, beaten
  • ¾ cup fresh breadcrumbs
  • ¼ cup finely chopped onions
  • 2 teaspoons prepared mustard

Topping:

  • ¼ cup ketchup
  • ½ teaspoon prepared mustard
  • 2 teaspoons brown sugar
  • Fresh herbs for garnish

Preheat oven to 400 F. In a large bowl combine ketchup, tomato juice, salt, peppers, eggs, bread crumbs, onion and mustard. Mix well. Add in beef. Mix gently but thoroughly.

Line a 9 x 5 inch loaf pan with foil. Press in the beef mixture.

In a separate bowl combine topping ingredients. Spread over the meat loaf. Bake at 400 for 35 to 45 minutes or until done. Drain off fat. Rest meat loaf 5 minutes before serving. Garnish with fresh herbs before serving. Serves 5 or 6.

 

ZESTY ITALIAN CRESCENT CASSEROLE

  • 1 lb. lean ground beef
  • ¼ cup chopped onion
  • 1 c. spaghetti sauce
  • 6 oz (1-1/2 cups_ shredded mozzarella or Monterey Jack cheese
  • ½ cup dairy sour cream
  • 1 (8 oz.) can Refrigerated Crescent Dinner Rolls
  • 1/3 cup grated Parmesan cheese
  • 2 T butter, melted

Heat oven to 375 degrees. In a large skillet, brown beef and onion until beef is thoroughly cooked; drain. Stir in spaghetti sauce; heat thoroughly. In a medium bowl, stir together the cheese and sour cream.

Pour the hot mixture into an ungreased 12 x 8 or 2 qt. baking dish. Spoon cheese mixture over meat mixture. Unroll dough over cheese mixture. In a small bowl, combine Parmesan cheese and butter; spread evenly over the dough. Bake at 375 for 18-25 minutes or until deep golden brown.

 

MEATBALLS AND BEANS

This is very quick and easy if you use 1 to 1-1/4 lbs. prepared meatballs, or you can make your own:

  • 2/3 c. soft bread crumbs
  • ½ c. evaporated milk
  • 1/ t. salt
  • ¼ t. pepper
  • 1 lb. lean ground beef

For the sauce:

  • 1 small onion, diced
  • 1 16 oz. can baked beans
  • 2-3 T ketchup
  • 1 T brown sugar
  • ¼-1/2 t. ground mustard

For the meatballs, combine bread crumbs, milk, salt and pepper; add the beef and mix well. Shape into 1-1/2 inch meatballs, and cook with onion until browned; drain.

Add beans, ketchup, brown sugar, and mustard; mix well. Bring to a boil. Reduce heat; cover and simmer 20-25 minutes or until meatballs are no longer pink.