Growing up our family ate a lot of ground beef recipes. I still like hamburger meals, and this version of meat loaf is quite tastey, especially with the curry sauce. I have modified this recipe from Quick & Easy Microwaving Ground Beef. I have never liked to cook meals in the microwave, so any recipes I have used from this book are cooked on the stove or in the oven.
Meatloaf:
1½ pounds ground beef
1 can (8 ounces) crushed pineapple
½ cup unseasoned dry bread crumbs
2 large eggs
¼ cup chopped green pepper
¼ cup chopped onion
1½ teaspoons curry powder
1 teaspoon Worcestershire sauce
½ teaspoon salt
1/8 teaspoon cayenne
Topping:
1/3 cup mayonnaise or salad dressing
1 teaspoon prepared mustard
¼ teaspoon curry powder
Combine meatloaf ingredients. Shape into loaf pan. Bake at 350°F until done (if I remember correctly, it takes about 45 minutes, depending on the size of your loaf pan). Let stand 5 minutes before serving.
Combine topping ingredients and serve with sliced meatloaf.
*Ensure that the meat is cooked thoroughly through the center of the loaf.
Tuesday, July 8, 2008
Monday, July 7, 2008
Cheese Fondue
I love Kraft's What's Cooking magazine. I started getting it in Fall 2001 which is where this recipe comes from. What I especially like is they give you a basic recipe and then alternate ingredients to add. I am only going to post the way we typically make the fondue for my birthday. This is the first course of my 3-course birthday supper. Remember, if you drop your bread into the pot, you have to kiss the person next to you!
TIP: If grating cheese in advance, you can add a little flour and mix it in to keep the cheese from sticking together.
1¼ cups apple juice
2 cups grated mozzarella cheese
2 cups grated cheddar cheese
1 teaspoon dry mustard
2 Tablespoons cornstarch
Sour dough bread, cut into cubes
Various vegetables such as mushroom, broccoli and cauliflower, cut into spear-sized pieces
Toss cheese, dry mustard and cornstarch in a bowl (the cornstarch and dry mustard will keep the cheese from sticking together). Boil apple juice in large, heavy saucepan. Reduce heat to medium. Add handfuls of tossed cheese to apple juice stirring constantly until melted and smooth. Stir until it bubbles. Remove from heat and pour into fondue pot. Serve with bread and vegetables.
Hint: If you put the fondue pot in a pie plate of water over the flame, the cheese will not burn to the bottom of the pot.
TIP: If grating cheese in advance, you can add a little flour and mix it in to keep the cheese from sticking together.
1¼ cups apple juice
2 cups grated mozzarella cheese
2 cups grated cheddar cheese
1 teaspoon dry mustard
2 Tablespoons cornstarch
Sour dough bread, cut into cubes
Various vegetables such as mushroom, broccoli and cauliflower, cut into spear-sized pieces
Toss cheese, dry mustard and cornstarch in a bowl (the cornstarch and dry mustard will keep the cheese from sticking together). Boil apple juice in large, heavy saucepan. Reduce heat to medium. Add handfuls of tossed cheese to apple juice stirring constantly until melted and smooth. Stir until it bubbles. Remove from heat and pour into fondue pot. Serve with bread and vegetables.
Hint: If you put the fondue pot in a pie plate of water over the flame, the cheese will not burn to the bottom of the pot.
Meatball Hot Pot (Broth Fondue)
The second course in our 3-course fondue meal we have for my birthday each year. While it takes a while for this course to cook, it is well worth the wait, and visiting with friends makes the time pass pleasantly. This recipe is found in Better Homes and Gardens After Work Cook Book.
½ pound ground beef
¼ teaspoon salt
1/8 teaspoon pepper
24 ¼-inch cubes sharp natural Cheddar cheese (1½ ounces) (or try other cheeses that you like)
3 to 4 cups beef broth
fresh mushrooms, halved
green pepper, cut in 1-inch cubes
broccoli and cauliflower, cut into bite-sized pieces
carrots, sliced
any other vegetable you like cooked that can be speared on a fondue fork
Creamy Avocado Sauce
Soy-Lime Sauce
Bottled barbecue sauce
Dijon-style mustard
Combine ground beef, salt, and pepper. Shape meat around cheese cubes, forming 24 meatballs.
Heat broth until boiling and then transfer to fondue pot over burner. (I make one package of onion soup to use for the broth).
Cook meatballs and vegetables in broth until done (approximately 3 to 5 minutes). Dip in sauce.
Creamy Avocado Sauce: combine one 7¾-ounce can frozen avocodo dip, thawed; ½ cup sour cream; 2 teaspoons lemon juice; ¼ teaspoon salt; and a dash bottled hot pepper sauce. Makes 1 1/3 cups.
Soy-Lime Sauce: Combine ¼ cup soy sauce, 2 tablespoons lime juice, and dash ground ginger. Makes 1/3 cup.
We have never tried the avocado sauce, and we do not make as much soy-lime sauce as the recipe indicates as it is not one of the more popular choices for dip among us or our friends.
½ pound ground beef
¼ teaspoon salt
1/8 teaspoon pepper
24 ¼-inch cubes sharp natural Cheddar cheese (1½ ounces) (or try other cheeses that you like)
3 to 4 cups beef broth
fresh mushrooms, halved
green pepper, cut in 1-inch cubes
broccoli and cauliflower, cut into bite-sized pieces
carrots, sliced
any other vegetable you like cooked that can be speared on a fondue fork
Creamy Avocado Sauce
Soy-Lime Sauce
Bottled barbecue sauce
Dijon-style mustard
Combine ground beef, salt, and pepper. Shape meat around cheese cubes, forming 24 meatballs.
Heat broth until boiling and then transfer to fondue pot over burner. (I make one package of onion soup to use for the broth).
Cook meatballs and vegetables in broth until done (approximately 3 to 5 minutes). Dip in sauce.
Creamy Avocado Sauce: combine one 7¾-ounce can frozen avocodo dip, thawed; ½ cup sour cream; 2 teaspoons lemon juice; ¼ teaspoon salt; and a dash bottled hot pepper sauce. Makes 1 1/3 cups.
Soy-Lime Sauce: Combine ¼ cup soy sauce, 2 tablespoons lime juice, and dash ground ginger. Makes 1/3 cup.
We have never tried the avocado sauce, and we do not make as much soy-lime sauce as the recipe indicates as it is not one of the more popular choices for dip among us or our friends.
Chocolate Fondue
This is a wonderful dessert dish and the final course of our 3-course fondue meal that we always have for my birthday. This recipe was originally found by us in Kraft's What's Cooking magazine, Winter 2002 issue. It has been modified slightly to our tastes/ingredients. TIP: to prevent chocolate from burning to fondue pot, put pot in pie plate with water and then put over heat.
8 ounces semi-sweet chocolate
1/3 cup whipping cream
3 Tablespoons Amaretto or Kirsch (or liqueur of your choice)
Melt chocolate and whipping cream over hot water (or in microwave. If using microwave, make sure you do not overcook chocolate or it will burn). Blend until smooth. Stir in liqueur (or an additional 3 Tb cream). Transfer to fondue pot. Serve with fresh fruit, cookies, and/or cake (pound or sponge work well).
8 ounces semi-sweet chocolate
1/3 cup whipping cream
3 Tablespoons Amaretto or Kirsch (or liqueur of your choice)
Melt chocolate and whipping cream over hot water (or in microwave. If using microwave, make sure you do not overcook chocolate or it will burn). Blend until smooth. Stir in liqueur (or an additional 3 Tb cream). Transfer to fondue pot. Serve with fresh fruit, cookies, and/or cake (pound or sponge work well).
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