April 23rd, 2008 by alice
Tags: , Meatloaf, Recipe
INGREDIENTS
- 1 1/4lbslean ground beef
- 1cupbreadcrumbs(1 or 1 1/2 slices of bread)
- 1egg
- 1/2cup2% low-fat milk
- 1/2mediumonion, minced
- 1 1/2teaspoonssalt
- 1teaspoonpepper
- 1teaspoongarlic powder
- 1/4teaspoondried mustard (optional)
- 1teaspoonworcestershire sauce
DIRECTIONS
- Preheat oven to 375°F Line a baking sheet with foil.
- Combine all ingredients in a large bowl and mix briefly, but throughly, with your hands.
- Form meat mixture into a loaf shape on baking sheet.
- Bake for 45-50 minutes.
- Be careful when moving the baking sheet so the juices don’t run into your oven!
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April 23rd, 2008 by alice
Tags: Crust, Pie, Single
INGREDIENTS
- 1cupall-purpose flour
- 1/4teaspoonsalt
- 1teaspoonsugar
- 4tablespoonsbutter, chilled in about 4 pieces
- 2tablespoonsshortening, chilled in about 4 pieces
- 3-4tablespoonsice water
DIRECTIONS
- Whisk together flour, salt and sugar in a large bowl.
- Rub in butter and shortening with your fingertips until mixture is very coarse, but no pieces larger than a large pea remain.
- Using a fork, stir in ice water until dough almost comes together into a ball.
- Press dough into a ball with your hands and wrap in plastic. Chill for at least 30-60 minutes before using.
- To prebake, preheat oven to 375°F Roll dough out to fit a 9-inch pie pan and trim the crust. Prick the bottom with a fork a few times.
- Line the inside of the crust with aluminum foil, not covering the edges, and fill with pie weights or about 2 cups of dried beans.
- Bake for 25 minutes, until very lightly browned.
- Remove foil and weights and bake for an additional 10 to 15 minutes, until medium brown at the edges.
- Set aside to cool.
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April 23rd, 2008 by alice
Tags: Cream, Dream, Puffs
INGREDIENTS
- nonstick cooking spray
- 1/2cupwater
- 2tablespoonsbutteror margarine
- 1/2cupall-purpose flour
- 2eggs
- 1 (3 1/2 ounce)packageinstant chocolate pudding mix(4 serving size)
- 2cupsnonfat milk
- 1/8teaspoonpeppermint extract
- siftedpowdered sugar
- fresh strawberries (optional)
DIRECTIONS
- Lightly coat a baking sheet with cooking spray; set aside.
- In a small saucepan, combine water and butter, bring to boiling.
- Add flour all at once, stirring vigorously until mixture forms a ball.
- Remove from heat.
- Cool for 10 minutes.
- Add eggs, 1 at a time, beating well with a wooden spoon after each addition.
- Drop mixture in 8 mounds, 3 inches apart, on the prepared baking sheet.
- Bake in a 400 degree F oven about 30 minutes or until golden.
- Transfer cream puffs to a wire rack; cool.
- Cut tops from cream puffs; remove soft dough from inside.
- Cool completely on a wire rack.
- Meanwhile, for filling, prepare pudding mix according to package directions using the nonfat milk.
- Stir in peppermint extract.
- Cover with plastic wrap. Chill.
- To serve, spoon about 1/4 cup of the filling into the bottom half of each cream puff.
- Replace tops.
- Sprinkle with sifted powdered sugar.
- If desired, garnish with fresh strawberries.
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April 23rd, 2008 by alice
Tags: Bleu, Cordon, Meatloaf
INGREDIENTS
- 1 1/2lbsground round
- 1cupV8 vegetable juice
- 3/4cupItalian seasoned breadcrumbs
- 2eggs
- 1/4cuponions, minced
- 1/2teaspoondill weed
- 1/2teaspoonsalt
- 1/4teaspoonground black pepper
- 4ouncesham, thinly sliced
- 4ouncesswiss cheese, grated
DIRECTIONS
- Preheat oven to 350.
- In a large bowl, combine meat, V-8 juice, bread crumbs, dill weed, eggs, chopped onion, salt and pepper. Mix lightly but thoroughly.
- Press meatloaf mixture onto a sheet of foil or wax paper into a rectangle.
- Place a layer of cheese over the rectangle.
- Place a layer of ham over the cheese. Cover the entire rectangle.
- Pick up the edge of the waxed paper or foil to roll the flattened meat up into a log. Remove waxed paper, seal the ends and seam, and place the loaf into a 9×5 inch loaf pan.
- Bake for 1 hour and 15 minutes in the preheated oven, or until the loaf is no longer pink inside.
- Let stand 10 minutes before slicing.
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April 23rd, 2008 by alice
Tags: Beef, Italian, Meatball, Stroganoff
INGREDIENTS
- 1 (10 1/2 ounce)cancream of mushroom soup
- 1 (10 1/2 ounce)cancream of celery soup
- 3/4cupmilk
- 1/4cupsour cream(only add if sauce is too runny)
- 3/4lb italianmeatballs(quartered or you can leave whole)
- 16ounceswide egg noodles(dried)
- 3green onion tops(chopped)
- 6ouncessliced mushrooms (optional)
DIRECTIONS
- Start sauce base by combining soups and milk.Add sour cream if it gets too runny, or more milk if it gets too thick for your tastes.
- In a separate skillet, cook meatballs until heated through.Add sauce to meatballs and stir in onions.Reduce heat to low.
- Meanwhile cook egg noodles in boiling, salted water until al dentè.Drain noodles and put back in pot.Add meatballs & sauce & mix thoroughly.
- Serve with salad & bread.Enjoy!
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