Mama's Cheesy Meatloaf
1 lb. ground chuck
1 egg, beaten
2 tbls. worcestershire sauce
1 cup ketchup
1/2 tsp. onion salt
3/4 stack Town House or Ritz Crackers, crushed
2 cups grated cheese (I like sharp)
Mix all ingredients, except cheese. Press meat out onto plastic wrap about 1/2 inch thick. Sprinkle cheese over meat evenly. Roll up the meatloaf, jelly roll style. Tuck in the ends, and secure with LOTS of toothpicks. Bake at 350 degrees for about 45 min.
¼ cup mustard
¼ cup brown sugar
Combine, and heat thoroughly. About 15 min. or 20 min. before meatloaf is done, pour on some of the sauce, and finish baking. Keep the rest to pour onto the meatloaf slices at the table.
SUPERFAST SALISBURY STEAK
3/4 pound ground turkey breast
3/4 pound ground round
1/3 cup dry breadcrumbs
2 large egg whites
3/4 cup water
3 tablespoons tomato paste
2 tablespoons Madeira wine or dry sherry
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon freshly ground black pepper
1 (10 1/2-ounce) can condensed French onion soup (such as Campbell's)
Combine first 4 ingredients. Divide meat mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add patties; cook 6 minutes or until browned, turning after 3 minutes. Remove patties from pan; keep warm. Stir in water and remaining ingredients. Bring to a boil; add patties. Cover, reduce heat, and simmer 10 minutes. Uncover and cook until wine mixture is reduced to 3/4 cup (about 10 minutes).
Yield: 6 servings (serving size: 1 patty and 2 tablespoons sauce)
Nutritional Information: CALORIES 210(25% from fat); FAT 5.9g (sat 2g,mono 1.9g,poly 0.8g); IRON 2.4mg; CHOLESTEROL 64mg; CALCIUM 38mg; CARBOHYDRATE 10g; SODIUM 621mg; PROTEIN 27.4g; FIBER 0.9g
--Cooking Light, JANUARY 2001
1 pound ground burger
1/2 teaspoon salt
1/4 teaspoon ginger
Mix together and form into balls and dip into a mixture of 1 egg and 1 teaspoon water. Then dip into flour. Saute in vegetable oil until brown and done.
1 (16-oz) can pineapple chunks
1/4 cup brown sugar
2 TBS cornstarch
1/4 cup vinegar
2 TBS soy sauce
1 green and 1 yellow bell pepper, cut into strips
Drain pineapple and add water to syrup to make 1 cup.
After removing meat balls from pan, add syrup to drippings, stir in brown sugar mixed with cornstarch, vinegar and soy sauce.
Heat and stir until thickened. Return meatballs to sauce and then peppers and pineapple, stirring to coat. Cover and simmer 10 minutes.
Keep in crockpot on low to medium and stir often. Serve over rice or with long toothpicks as a fingerfood.
Swedish Meatballs in Sauce
1 (1 lb.) pkg. frozen plain meatballs (not the Italian kind)
1 can cream of mushroom soup
1 can French onion bouillon (or 1 cup beef bouillon)
1 cup sour cream
1 tsp. Worcestershire sauce
1 dash Tabasco sauce
1/4 cup milk
Cracked black pepper
Mix sauce ingredients together and mix in meatballs. Cook on low until heated through. Serve w/ toothpicks as an appetizer, or serve as an entree over noodles or rice.
Use your HB meat instead of pork in this recipe:
PORK AND GINGER POTSTICKERS
2 cups chopped napa cabbage
1/2 tablespoon salt
1/2 pound ground pork (Don't get lean pork, the fat is good for juicy and flavorful dumplings)
2 tablespoons minced ginger
1 1/2 tablespoons minced garlic
2 tablespoons thin soy sauce
3 tablespoons sesame oil
Round wonton wrappers
1 to 2 cups chicken stock or water
Sprinkle cabbage with the 1/2 tablespoon of salt and let stand for 30 minutes. Place the cabbage on a clean dishtowel or cheesecloth and squeeze out any water. The dryer the cabbage the better. In a large bowl thoroughly mix the cabbage with all of the other ingredients, except the chicken stock. Cook a tester to check the seasoning.
MAKING THE DUMPLINGS: Place a small mound of filling in the middle of the wrapper. (Be very careful not to touch the edges with the filling as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 10 to 14 folds per dumpling. Rest the dumplings with the folded edges straight up.
COOKING THE DUMPLINGS: In a hot saute pan coated well with oil, place pot stickers flat side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, cover immediately. Be careful, the liquid will splatter! The stock will steam the pot stickers. Check them in