Spring Blossoms

Sunday, March 8, 2009


1 lb. hamburger, I use the 90% to 98% fat free
½ lb. pork sausage
2 cups dry seasoned bread crumbs
1½ cups milk
1 egg, well beaten
¼ teaspoon dry mustard
½ teaspoon sage
¼ teaspoon black pepper
2 teaspoon salt, or to taste
¼ cup onion, minced

Mix the meats together. Add to that mixture the milk and bread crumbs. Then add the beaten egg, then the dry mustard, sage, pepper, salt and minced onion. Mix well. Place in loaf pan. Bake 1 hour and 15 minutes at 350º. Then put catsup on top of the meatloaf and return to the oven for 15 more minutes. If you wish not to use the catsup then cook the meatloaf for 1½ hours.

Corned Beef and Cabbage Casserole

Corned Beef and Cabbage Casserole
4 c. chopped cabbage
1 c. sliced celery
1/2 c. chopped onion
1/4 c. butter or margarine
8 oz. mostaccioli noodles (cooked & drained)
1 can corned beef (crumbled
1/2 c. milk
1/2 tsp. dry mustard
1/2 tsp. caraway seed
1/8 tsp. pepper
1 c. (4 oz.) shredded Swiss cheese

Preheat oven to 350 degrees. Sauté cabbage, celery and onion in butter. Add remaining ingredients and mix well. Spoon into 2 quart casserole. Cover. Bake 45-50 minutes until heated. Yields 8 servings.
Source: http://www.nancys-kitchen.com



3⁄4 cup ketchup
2 large eggs
1⁄2 cup milk
2 Tbsp Worcestershire sauce
1 tsp salt
1⁄4 tsp pepper
2 lb meat loaf mixture (beef, pork and veal)
1⁄2 cup chopped scallion
1/4 cup chopped celery
1/4 cup chopped carrotts
1⁄2 cup bell pepper
1 cup crushed saltine crackers (24 crackers)
1 Tbsp minced garlic
1 Tbsp packed brown sugar
1. Heat oven to 425°F. Line a rimmed baking sheet with nonstick foil.

2. Whisk 1⁄2 cup ketchup with the next 5 ingredients in a large bowl.

3. Add meat loaf mixture, scallion, bell pepper, saltines and garlic. Mix well with hands or with a wooden spoon.

4. Place on baking sheet and pat into an 11 x 5-in. oval loaf. Mix remaining 1⁄4 cup ketchup and the brown sugar; spread over loaf.

5. Bake 50 minutes, or until a meat thermometer inserted in center registers 160°F. Let rest 5 minutes before slicing.

Leftovers are great served cold with mustard or horseradish sauce

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