01.28.06
Amish Meatloaf
* 2 pounds ground beef
* 2 1/2 cups crushed butter-flavored crackers
* 1 small onion, chopped
* 2 eggs
* 3/4 cup ketchup
* 1/4 cup brown sugar
* 2 slices bacon
* 1 cup ketchup
* 2 tablespoons vinegar
* 3/4 teaspoon salt, or to taste
* 2 tablespoons prepared yellow mustard
* 1/2 cup brown sugar
DIRECTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix together ground beef, crushed crackers, onion, eggs, 3/4 cup ketchup, and 1/4 cup brown sugar until well blended. Press into a 9×5 inch loaf pan. Lay the two slices of bacon over the top.
3. Bake for 1 hour in the preheated oven, or until cooked through. While the loaf bakes, mix together the remaining 1 cup ketchup, vinegar, salt, mustard and 1/2 cup brown sugar. Spread over the top of the meat loaf for the last 15 minutes of baking.
Brown Sugar Meatloaf
* 1/2 cup packed brown sugar
* 1/2 cup ketchup
* 1 1/2 pounds lean ground beef
* 3/4 cup milk
* 2 eggs
* 1 1/2 teaspoons salt
* 1/4 teaspoon ground black pepper
* 1 small onion, chopped
* 1/4 teaspoon ground ginger
* 3/4 cup finely crushed saltine cracker crumbs
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5×9 inch loaf pan.
2. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
3. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
4. Bake in preheated oven for 1 hour or until juices are clear.
Barbeque Meatloaf
1 1/2 pounds ground beef
1 cup fresh bread crumbs
1 onion, diced
1 egg, lightly beaten
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 (8-ounce) cans tomato sauce
3 tablespoons vinegar
3 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/2 cup water, to thin sauce if necessary
Preheat oven to 350 degrees F.
Mix together the beef, bread crumbs, onion, egg, salt, pepper, and 1/2 cup of the tomato sauce. Form this mixture into a loaf and place it in a shallow pan. Stir together the remaining tomato sauce, vinegar, sugar, mustard, Worcestershire and the water (if too thick). Pour this sauce over the meatloaf. Bake for 1 hour, basting every 15 minutes with the pan juices.
01.21.06
Bourbon Chicken
2 lbs boneless chicken breasts,cut into bite-size pieces
1-2 tablespoon olive oil
1 clove garlic, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons catsup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
1. Heat oil in a large skillet.
2. Add chicken pieces and cook until lightly browned.
3. Remove Chicken.
4. Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5. Add chicken and bring to a hard boil.
6. Reduce heat and simmer for 20 minutes.
7. Serve over hot rice.
01.19.06
Steak au Poivre
4 tenderloin steaks, 6 to 8 ounces each and 1 1/2 inches thick
Kosher salt
2 tablespoons whole peppercorns
1 tablespoon unsalted butter
1 teaspoon olive oil
1/3 cup Cognac, plus 1 teaspoon
1 cup heavy cream
Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.
Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.
In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.
Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.
01.08.06
Lenny’s Baby Back Ribs
- 4 pork baby-back racks of ribs
- 1 Fosters beer
SAUCE
- 1 1/2 cups water
- 1 cup white vinegar
- 1/2 cup tomato paste
- 1 tablespoon yellow mustard
- 2/3 cup dark brown sugar, packed
- 1 teaspoon hickory flavoring liquid smoke
- 1 1/2 teaspoons salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
Note: A great bottled BBQ Sauce is Baby Rays Orginal. Use this in place of the home make sauce.
1. Make the barbecue sauce by combining all of the ingredients for the sauce in a medium saucepan over medium heat.
2. When it comes to a boil, reduce heat and simmer sauce, stirring often, for 45 to 60 minutes or until sauce is thick.
3. When you’re ready to make the ribs, preheat the oven to 300 degrees.
4. Remove membrane from rib slabs and brush sauce over the entire surface of each rack of ribs.
5. Wrap each rack tightly in aluminum foil and place 2 to 3 ozs of beer in foil packets before sealing and placing on a baking sheet with the seam of the foil facing up.
6. Bake for 2 to 2½ hours or until the meat on the ribs has pulled back from the cut ends of the bones by about ½ inch.
7. When the ribs are just about done, preheat your barbecue grill to medium heat.
8. Remove the ribs from the foil and grill them on the barbecue for 4 to 8 minutes per side or until the surface of the ribs is beginning to char.
9. Brush sauce on both sides of the ribs a few minutes before you remove them from the grill.
10. Just be sure not to brush on the sauce too soon or it could burn.
11. Serve the ribs with extra sauce on the side and lots of napkins.
Ham and Swiss Stromboli
- 1 (11 ounce) package refrigerated French bread dough
- 6 ounces thinly sliced deli ham
- 6 green onions, sliced (optional)
- 8 slices bacon, cooked and crumbled
- 1 1/2 cups shredded swiss cheese
- 2-4 tablespoons ranch dressing (optional)
1. Unroll dough on a lightly greased baking sheet. Place ham on dough, don’t go all the way to the edge, leave about a 1/4 to 1/2 inch; spread Ranch Dressing over the ham; sprinkle evenly with onions, bacon and cheese. Roll up jelly-roll style, start with the long side. Pinch edges to seall and tuck the ends under. Place the seam side down on the baking sheet.
2. Cut several slits on top of the loaf (about 1/4 in deep). Bake at 350 for 26-30 minutes until golden brown. Cool a bit before slicing.
Sausage and Peppers Sandwiches
- 1 1/2 lbs sweet Italian sausage, cut into 1/2 inch slices (or use both sweet and hot sausages)
- 1/2 cup water
- 2 large green bell peppers, seeded and cut into 1-inch pieces (or use 1 red and 1 green)
- 2 onions, cut into 1-inch pieces
- 2 teaspoons dried oregano
- 6 crusty French rolls, halved horizonally
- 1/2 lb sliced provolone cheese
1. Cook sausage in a large skillet over medium heat until brown (10 minutes). Reduce heat to low and add water, cover and simmer for 10 minutes.
2. Add peppers, onions and oregano to skillet and saute until tender (10 minutes). Pour off liquid.
3. Spoon sausage mixture into rolls, topping off with a few slices of cheese.
4. If desired, can be heated under broiler so cheese melts.
BEEF PAPRIKA
- 1/4 cup oil
- 2 lbs beef chuck or round, cut into 1in cubes
- 1 cup sliced onion
- 1 small clove garlic minced
- 3/4 cup catsup
- 2 tbsp Worcestershire sauce
- 3 cups hot cooked noodles
- 1 tbsp brown sugar
- 2 tsp salt
- 2 tsp dry mustard
- Dash cayenne red pepper
- 1 1/2 cups water
- 2 tbsp flour
- 1/4 cup water
Melt shortening (oil) in large skillet. Add meat, onion and garlic, cook and stir until meat is brown and onion in tender. Stir in catsup, Worcestershire sauce, sugar, salt, pepper, mustard, cayenne and 1 1/2 cups water. Cover; simmer 2 to 2 1/2 hours.
Blend flour and 1/4 cup water; stir gradually into meat mixture. Heat to boiling stirring constantly. Boil and stir 1 minute. Serve over noodles. 6-8 servings.
BAKED BEANS
- 2 cans (19 oz) Red kidney Beans
- 1 lb (16 oz) pinto beans
- 1 lb (16 oz) pink beans or (2 cans pinto beans if pink beans can’t be found)
- 1 onion chop it fine.
- 1 cup Bullseye BBQ sause
- 1/2 package Brown sugar
Spray pan with pam (olive oil type) so pan won’t burn or stick Put all beans in bowl or pan
Add onion chopped fine and add 1 cup original Bullseye BBQ sause and 1/2 package of brown sugar; stir in all around. Bake approx 2 hours covered at 300 degrees Stir uncover and bake approx (electric stove about 15 minuted uncovered.
SWEET AND SOUR CHICKEN
- 2 1/2 cups cut up cooked chicken
- 1 egg slightly beaten
- 1/4 cup cornstarch
- 2 Tbsp shortening (oil)
- 1 can (13 1/2 oz) pineapple chunks drained (reserve syrup)
- 1/2 cup vinegar
- 1/2 cup sugar
- 1 med green pepper cut into 1 in squares
- 1/4 cup water
- 3 cups hot cooked rice
- 2 Tbsp cornstarch
- 1 Tsp soy sause
- 1 can (16 oz) small carrots, drained
Toss chicken and egg until all pieces are coated. Sprinkle 1/4 cup cornstarach over chicken; toss until all pieces are coated. Melt shortening (oil) in medium skillet. Add chicken pieces; cook over medium heat heat until brown. Remove chicken from skillet and set aside.
Add enough water to reserved pineapple syrup to measure 1 cup. Stir liquid vinegar and sugar into skillet; heat to boiling, stirring constantly. Stir in green pepper heat to boiling. Reduce heat cover and simmer 2 minutes.
Blend water and 2 tbsp cornstarch; stir into skillet; cook stirring constantly until mixture thickens and boils. Boil and stir 1 minute; stir in pineapple chunks, soy sause, carrots and chicken; heat through. Serve over rice. Serves 4.
SWEDISH MEATBALLS
- 1 LB ground beef
- 1/4 LB ground pork
- 1/4 LB ground veal
- 1/2 cup Plain bread crumbs (1/2 slice soft bread crumbs)
- 1/2 cup milk
- 1 egg beaten
- 2 Teaspoons sugar
- 1 1/4 Teaspoon salt
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 4 tbl Butter
Directions
Heat in a large heavy skillet over low heat
2 TBSPN butter or margarine
1 medium onion Cook over medium heat until onion is transparent yellow, stirring occasionly.
Tablespoon finely chopped onion; combine and mix together lightly the onion
Shape meat into 1-inch balls Heat the skillet over low heat
2 tspns butter or margarine
Add the meat balls and brown over medium heat. Shake pan frequently to obtain an even browning and keep the balls round. When thoroughly cooked, remove meatballs to warm serving dish. Keep warm while preparing gravy.
Manicotti
- 1 – 28 to 32-ounce jar spaghetti sauce
- ½ cup water
- ½ pound lean ground beef (80% lean)
- 1/4 cup chopped onion
- 1-1/2 cups shredded mozzarella cheese
- 1/3 cup dry bread crumbs
- 1 egg, lightly beaten
- 1/4 teaspoon Italian seasoning
- 1 – 3.75 ounce package Golden grain/Mission Stuff-A-Roni
Directions
Heat oven to 375 degrees. Combine spaghetti sauce and water. Pour half of sauce mixture into bottom of 11×7-inch baking dish; set aside. Brown ground beef and onion; drain. Combine beef mixture. ½ cup cheese reserving 1 cup cheese and next 3 ingredients, mix well. Fill uncooked Stuff-A-Roni using a rounded knife or teaspoon. Arrange in single layer in baking dish; top evenly with remaining sauce, and filling. Cover tightly with foil; bake 1 hour. Uncover top with remaining cheese. Bake 3 minutes, let stand 10 minutes before serving.
Easy Chicken Teriyaki
- 4 boneless chicken breasts
- 1 large onion, sliced 1/4 inch thick (red, white, yellow)
- 1-2 large green bell peppers, sliced 1/2 inch thick
- 1 (15 1/4 ounce) can pineapple slices
- bottled teriyaki sauce
- butter
- 4 pieces heavy duty alumium aluminum foil
- salt and pepper
Directions
1. Place one chicken breast in center of a square of alumium foil and salt and pepper.
2. Layer onion and bell pepper slices and 2 pineapple slices on top of each piece of chicken.
3. Drizzle 1-2 tablespoons of bottled teriyaki sauce over chicken mixture.
4. Put 1 tsp butter on top of pineapple slice.
5. Seal up alumium foil by folding edges together.
6. Bake at 375 degrees for approximately 45 minutes. You can also put these on the outdoor grill on indirect heat. Serve with rice.
Green Bean Casserole
2 (15 ounce) cans cut green beans, drained
3/4 cup milk
1 (10.75 ounce) can condensed cream of mushroom soup
1 (2.8 ounce) can French fried onions
salt and pepper to taste
Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 In a medium casserole dish mix together green beans,
milk, cream of mushroom soup, and 1/2 of the can of onions.
3 Bake for 25 minutes in the preheated oven, until heated
through and bubbly. Sprinkle remaining onions over the top,
and return to the oven for 5 minutes. Season with salt and
pepper to taste.
