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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