Brown Sugar Meatloaf

Ingredients

• 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

Brown  Meat Loaf

Methods

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 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.

Stuffed Peppers

Ingredients

• 1 pound ground beef
• 1/2 cup uncooked long grain white rice
• 1 cup water
• 6 green bell peppers
• 2 (8 ounce) cans tomato sauce
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• salt and pepper to taste
• 1 teaspoon Italian seasoning

mixed peppers

 

Methods

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
3. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
4. In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
5. Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

Sweet Porcupines

Ingredients

• 1 pound lean ground beef
• 1/2 cup uncooked white rice
• 1/2 cup water
• 1/2 cup chopped onion
• 1 teaspoon salt
• 1/2 teaspoon celery salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 1 (15 ounce) can tomato sauce
• 1 cup water

Sweet Porcupines

Methods

1. In a large bowl, combine the ground beef, rice, 1/2 cup of water and onion. Blend in salt, celery salt, garlic powder and pepper. Mix well. Shape into 1 1/2 inch balls.
2. Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, brown the meatballs; drain fat.
3. In an 11x7 inch baking dish, combine the tomato sauce and 1 cup of water. Place the browned meatballs into the tomato sauce, turning to coat well.
4. Cover and bake in a preheated oven for 45 minutes. Uncover, and cook for an additional 15 minutes.

Calico Beans

Ingredients

• 1/2 cup bacon, chopped
• 1 pound lean ground beef
• 1 (15 ounce) can pork and beans
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can butter beans
• 1 (15 ounce) can lima beans, drained
• 1/2 cup ketchup
• 1 cup packed brown sugar
• 1 cup chopped onion
• 3 tablespoons white wine vinegar
• 1 teaspoon mustard powder
• 1/2 cup chopped celery

Methods

1. Preheat oven to 350 degrees F (175 C).
2. Place bacon and ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
3. In a four quart casserole dish, mix together the bacon, ground beef, pork and beans, kidney beans, butter beans, lima beans, ketchup, onion, vinegar, dry mustard and celery.
4. Cover and bake for 1 hour.

Quick And Easy Potta Beans

Ingredients

• 1 pound ground beef
• 2 (10.75 ounce) cans condensed minestrone soup
• 1 (15 ounce) can ranch-style beans
• 1 (10 ounce) can diced tomatoes with green chile peppers

Potato Beans

 Methods

1. Brown the ground beef in a large skillet over medium heat. Drain any excess fat and add the soup, beans and tomatoes and green chilies. Reduce heat to low, cover and simmer for 15 to 20 minutes.

Spinach-Cheese Swirls

Ingredients

• 1 sheet Pepperidge Farm® Puff Pastry
• 1 egg
• 1 tablespoon water
• 1/2 cup shredded Muenster cheese or Monterey Jack cheese
• 1/4 cup grated Parmesan cheese
• 1 green onion, chopped
• 1/8 teaspoon garlic powder
• 1 (10 ounce) package frozen chopped spinach, thawed and well drained

 Methods

1. Thaw pastry sheet at room temperature 40 minutes. Preheat oven to 400 degrees F. Mix egg and water. Set aside. Mix Muenster cheese, Parmesan cheese, onion and garlic powder.
2. Unfold pastry on lightly floured surface. Brush with egg mixture. Top with cheese mixture and spinach. Starting at short side, roll up like a jelly roll. Cut into 20 (1/2 inch) slices. Place on baking sheet. Brush with egg mixture.
3. Bake 15 minutes or until golden. Serve warm or at room temperature. Makes 20 appetizers.

Berry mint salad

Ingredients 

125g fresh strawberries

125g fresh raspberries

125g fresh blueberries

1 tsp. orange juice

60ml maple syrup

1 tsp. vanilla essence

20g fresh mint leaves

1 banana, sliced

 

Method

1) Place the strawberries, raspberries and blueberries in a medium glass bowl.
2) In a separate bowl, whisk the juice, maple syrup, and vanilla essence together until well combined. Pour over the fruit, add mint leaves and toss gently.
3) Place fruits in serving bowls and arrange bananas slices on top