Newspaper Page Text
HOUSTON HOME JOURNAL
Try baking meatloaf inside a loaf of Italian bread
Loaf in a loal
1 loaf Italian bread
2 lbs. ground round (leanest)
2 eggs
1 1/2 cups bread crumbs
3/4 cup ketchup or barbecue sauce
1/2 cup milk
1 package Lipton's Onion soup mix
Wash your hands up to the elbows! Cut a slice off the end
of the loaf of bread and start hollowing it out, taking care
not to break through the crust. This is really easy if you do
it by hand, putting the excess bread in a bowl as you go.
Measure out part of the bread for your meatloaf and let it
soak in the milk until it can be mashed up thoroughly and
mixed with the other meat loaf ingredients. Again, using
your hands will result in a better mix.
When the meatloaf is completely mixed, start stuffing
Pecans
jit.
Georgia Pecan Commission
Egg salad with pecan, prosciuto and spinach will make a luncheon dish to remember
(Spinach, Prosciuto and
Egg Salad with Pecans,
cont.)
Arrange an oven rack in
middle position and preheat
the oven to 400 degrees.
Lightly oil a 6-cup muffin
pan. Crack one egg into
each muffin cup. Place the
muffin pan in a large roast
ing pan and add enough hot
water to reach halfway up
the sides of the muffin pan.
Bake until the egg whites
are firm but the yolks are
still soft, about 8 to 9 min
utes.
Meanwhile, toss the spin
ach and prosciuto with one
half of the dressing. Season
with salt and pepper and
divide among 6 salad plates.
Using a small spatula, care
fully remove the eggs from
the pan and place one on
each plate.. Drizzle with
the remaining dressing and
sprinkle each plate with
pecan halves and red onion.
Georgia Pecan
Soup
2 cups Georgia pecans
4 tablespoons butter
Bananas-
Banana Scotch
Muffins
1 cup plain flour
1 tablespoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1 cup quick-cooking oats
1/2 cup sugar
2 medium ripe bananas,
mashed
1 large egg
1/4 cup, milk
1/4 cup vegetable oil
1 tablespoon vanilla
1 cup butterscotch morsels
1 cup nuts, chopped
Combine bananas, eggs,
milk, oil and vanilla in a
medium bowl, beating with
a wire whisk until blended.
Add dry ingredients, stir
ring just until moistened.
Fold in butterscotch morsels
and nuts. Spoon batter into
greased muffin pan, filling
1/4 full. Bake at 400 degrees
for 13 to 15 minutes.
1/2 cup finely chopped onions
1/4 cup minced celery
3 tablespoons all-purpose
flour
4 cups chicken stock
172 teaspoon salt or to taste
white pepper to taste
1/4 teaspoon nutmeg
2 cups cream or half and half
Pecan halves for garnish
Put the pecans into a food
processor and process until
finely ground.
Melt the butter in a heavy
medium saucepan over
medium heat. When foam
subsides, add the onion and
reduce the heat to low. Saute
the onion and celery, stir
ring frequently, until they
are soft but not browned,
about 5 minutes. Stir in
the flour and blend thor
oughly. Cook over low heat,
stirring constantly for about
1 minute. Gradually pour in
the 4 cups stock, whisking
constantly. Whisk in the
salt, pepper and nutmeg.
Add the pecans. Increase
the heat under the saucepan
to medium; heat the soup to
boiling; reduce the heat to
low; simmer the soup gently
10 minutes, stirring occa
sionally. Stir in the cream
and simmer over very low
Sour Cream
Banana Bread
1/2 cup butter
1 cup sugar
2 eggs beaten
1 1/2 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed bananas, about
3 bananas
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup chopped pecans
Cream butter and sugar.
Add eggs and mix well.
Sift flour, soda and salt,
combine with the butter
mixture.
Add bananas, sour cream
and vanilla and stir well.
Add nuts.
Pour into greased 9x5
x 3 inch loaf pan or sev
eral smaller loaf pans. Bake
in 350 degree oven for an
hour.
it into the hollowed out loaf. I started out using a long
handled spoon, and kept pushing more and more in, finally
using my hand. (The two-pound meatloaf recipe fit just
about perfectly.)
Then I put the cut-off slice back in place, wrapped the
whole thing very securely in foil and baked it for the pre
scribed hour and a half. I turned it about halfway through,
figuring that the juices from the meatloaf could use a new
direction.
I’ll admit that I unwrapped this concoction a little ner
vously.
But guess what?
It looked elegant - like a Meatloaf Wellington, and after a
normal cooling period, it sliced very nicely too.
And if I can do it, you can.
The next one I plan to try from this cookbook is Rolled-Up
Lasagna, which I saw at an exorbitant price recently in the
deli section of a new grocery store. Here’s the recipe. (I’m
from Page iB
heat 5 minutes. Taste and
adjust the seasoning if nec
essary. Ladle into bowls and
garnish with pecan halves.
Pecan Crusted,
Shifted Chicken
Breasts
2 tablespoons butter
1 cup sliced mushrooms
8 ounces cream cheese, soft
ened
6 boneless chicken breasts,
pounded flat
salt and white pepper
Dijon mustard
Dark brown sugar
1/2 cup chopped pecans
Melt the butter in a heavy
skillet until the foam sub
sides. Add the mushrooms
and saute until they are ten
der. In a large bowl mix the
mushrooms with the cream
cheese. Refrigerate until
firm.
Put a dollop of the mush
room-cream cheese mixture
on each chicken breast,
dividing the filling even
ly between the breasts.
Wrap
from Page iB
Banana Cake
2 eggs
2 cups sugar
1/2 cup margarine
4 cups flour
Pinch salt
1 teaspoon baking powder
1/2 cup milk
3 large mashed bananas
1 teaspoon banana flavoring
Blend eggs, sugar, butter
together.
Sift flour, salt, baking
powder. Add milk. Beat bat
ter until smooth.
Add mashed banana
and banana flavoring. Stir
again.
Pour into greased and
floured pan. Bake at 350
degrees for 30 minutes.
Editor’s note:
Jean Rea is confined to
her home due to serious
illness. Her address is 409
Morning Glory Trail, Perry,
GA 31069.
FOOD
And speaking of meatloaf...
From staff reports
There’s a meatloaf for every taste, from the plain old comfort food to dressed-up versions
with everything from mushrooms to green chilies. If you haven’t arrived at your favorite
yet, here are a few to try.
Meat Loaf
Worcestershire
2 lb. ground beef 2 eggs
1 cup dry plain bread
crumbs
1/3 cup Lea & Perrins
Worcestershire Sauce
1/3 cup finely chopped onion
1/4 cup ketchup
Preheat oven to 350
degrees. In large bowl,
combine all ingredients.
In 13 x 9 inch baking or
roasting pan, shape into
a loaf. Sprinkle top with
additional Lea & Perrins
Worcestershire Sauce. Bake
uncovered 1 hour or until
done. Let stand 10 min
utes before serving. Makes
8 servings.
Sour Cream Meat
Loaf
1 egg,
2 tablespoons sour cream
2 tablespoons ketchup
2 tablespoons flour
1 pkg dry onion soup mix
1 lb ground beef ,
Salad Nicoise combines shrimp,veggies
Feeling Mediterranean?
Here’s a delicious, and very
nutritious main dish salad
that will make good use of
prepackaged frozen shrimp.
2 Tablespoon Dijon mustard
2 Tablespoon lemon juice
3 Tablespoon olive oil
1 Tablespoon chopped capers
Kosher salt and ground black
pepper to taste (optional)
1 lb. large shrimp, poached
and cooled
8 oz. Yukon gold potatoes,
quartered and boiled
6 oz. green or yellow wax
beans, blanched
1 cup California ripe olives,
whole, pitted
1 cup cherry tomatoes,
halved
1/2 cup chopped green
onions
2 hard boiled egg whites,
diced 1-inch
In a large mixing bowl,
whisk together mustard and
vinegar. Continue whisking
and pour in oil in a steady
stream until fully emulsi
fied then whisk in capers.
L @wfeet 1
W Call to make your Jj
L reservations _ jj
p 922 Carroll Street • Perryl d
k 478-987-1866
WEDNESDAY, NOVEMBER 28, 2007 ♦
going to use Italian sausage in mine)
Rolled-Up Lasagna
1 large egg
2 cups drained ricotta cheese
1/4 cup freshly grated parmesan cheese
Salt and freshly ground pepper to taste
8 lasagna noodles cooked
2 cups tomato spaghetti sauce with meat.
Preheat oven to 350 degrees and grease an 8-cup bak
ing dish. Combine egg, ricotta, Parmesan, salt and pepper.
Spread over each cooked noodle. Roll up each noodle as you
would a sleeping bag. Place rolled noodles, on end, side by
side in prepared baking dish and pour pasta sauce over top.
Cover and bake for 50 minutes, until filling is hot and set.
ketchup for coating outside of
loaf
1/3 cup spicy V-8 juice.
Put first 5 ingredients into
blender; blend till smooth.
Combine with meat and mix
well. Put into greased loaf
pan and cover with foil. Bake
at 400 degrees for about 40
minutes.
Take out and cover top with
ketchup. Pour V-8 around
edge and bike another 40
- 50 minutes so that top and
sides brown up.
Meatloaf Del Monte
1 lb lean ground chuck, 6 oz
hot Italian sausage or spicy
bulk sausage
can (14 1/2 oz) Del Monte
Italian Style Stewed Tomatoes
1 cup fresh bread crumbs
1/2 cup chopped onion
1/2 cup chopped green pepper,
1 egg beaten.
In a large bowl, combine all
ingredients; mix well. Place
in 4 1/2xß inch loaf pan.
Bake at 350 F. 1 hour; drain.
Makes 6 servings.
Season to taste with salt and
pepper.
Toss shrimp, potatoes,
beans, California ripe olives,
tomatoes, scallions and eggs
RECIPES
EVERY
WEDNESDAY
IN THE HOME JOURNAL
FOOD SECTION
After
WMmm
10% OFF With This Ad
For NON Member Rentals
<arf V
Good For November & December.
©CcJb/aJiatcA&e {t/u/x/toa^e
O'
521 F. Satterfield Road, P.O. Box 74
Perry, Georgia 31069
(478)224-4443
Mexican Meatloaf
2 lbs ground beef, 2 (8 oz)
cans Hunt’s Tomato Sauce
1 (7 oz) can Mexican-style
whole kernel corn drained
1 cup finely crushed corn
chips
1/2 cup each; chopped Anion
and green olives with stuffed
pimientos sliced
1 (4 oz) can diced green chilies
2 eggs lightly beaten
1 Tablespoon chili powder, 1
tsp garlic salt, 1/2 tsp ground
cumin
In a large bowl, mix beef,
1 can tomato sauce, corn
chips, corn, onions, olives,
green chilies, eggs, 1/2 TB
chili powder, 1/2 tsp garlic
salt and 1/8 tsp cumin. Blend
well. Firmly pack meat mix
ture into Bx4x3 inch loaf
pan. Bake at 375 F oven for
1 hour; drain.
Meanwhile, combine
remaining tomato sauce,
chili powder, garlic salt and
onion; set aside. Pour toma
to sauce mixture over top
of loaf.
with dressing until evenly
coated. Serve immediately.
Serves 6.
POKSETIUS!
Get Yours At
lewis Farms
Nursery
r - EOco.GA / J
Three Sizes Available in
Red, While & Pink
Call Tim Lewis at 478-954-1507
- Delivery Available On Large Orders -
3B
5652 S
55703