MINI MEATLOAF
1/2 slice Bread, crumbled
2 Tbl. Finely shredded carrot
1 Tbl. Chopped onion
1 Tbl. Chopped celery
1 Tbl. Chopped green pepper
Dash Salt
Dash Pepper
2 Tbl. Ketchup
1/4 lb. Ground beef
Combine all ingredients. Mix well and shape into a 3×2 1/2″ loaf.
Place in a lightly greased shallow baking dish.
Bake at 350? 35 minutes.
Yield: 1 Serving
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Mini Meatloaf
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COLBY CORN CHOWDER
3 medium Potatoes, peeled and cubed
1/4 tsp. Salt
1/4 Large onion, chopped
1 Tbl. Butter or margarine
1/2 can (14 3/4oz. each) Cream-style corn
1 Bacon strips, cooked and crumbled
1/2 cup Milk (whole is best)
2 oz. Colby cheese, cubed
Place potatoes in a Dutch oven or soup kettle; sprinkle with salt and almost cover with water. Bring to a boil. Reduce heat; cover and simmer until potatoes are tender.
Meanwhile, in a skillet, saut? onion in butter until tender. Stir in corn and bacon; heat through. Drain potatoes and add to onion mixture. Add milk; heat through – do not boil. Stir in corn mixture and cheese.
Serve immediately.
Yield: 3 servings
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Colby Corn Chowder for 3
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CHOCOLATE WAFFLE COOKIES
1/4 cup Butter or margarine, softened
6 Tablespoons Granulated sugar
1 Egg
1/2 teaspoon Vanilla extract
1 square (1 ounce) Unsweetened chocolate, melted (or use premelted chocolate like “Choco-Bake)
1/2 cup All-purpose flour
For topping: Confectioners' sugar (powdered sugar)
In a mixing bowl, cream butter and sugar; beat in egg and vanilla until light and fluffy.
Blend in chocolate.
Add flour; mix well.
Drop by rounded teaspoonfuls 1 inch apart onto a preheated waffle iron. Bake for 1 minute.
Remove to a wire rack to cool.
Dust with confectioner's sugar.
Yield: about 1 1/2 dozen
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Chocolate Waffle Cookies
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If you have a problem with black heel marks on hardwood floors, apply a little toothpaste to an old toothbrush and add a little elbow grease. Then wipe with a damp cloth. The heel marks will be gone and your floors will be shiny.
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When mixing ground meat with other ingredients, put the meat and the ingredients into a plastic bag and zip it shut. Knead the mixture in the bag. This way you don't have to wash either a bowl or your hands afterward. You can also freeze whatever you doin't use right in the bag.
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PUMPKIN PIE CAKE
1 (18.25 oz.) pkg. White or yellow cake mix
1 cup Chopped nuts
1/2 cup Unsalted butter, melted
1 (15-oz.) can Pumpkin puree
1 (12 oz.) can Evaporated milk
3/4 cup Granulated sugar
2 large Eggs
2 tsp. Pumpkin pie spice
1/2 tsp. Salt
Preheat oven to 350?F. Grease a 13x9x2-inch baking pan.
Combine cake mix, nuts and butter until well mixed. Press mixture into bottom of prepared baking pan.
In a large bowl, combine pumpkin, evaporate milk, sugar, eggs, pumpkin pie spice and salt. Beat with an electric mixer on medium sped for 2 minutes or until thoroughly combined. Spread over crumb mixture.
Bake for 50 to 55 minutes, or until set and tip of knife inserted into center of pan comes out clean. Cool on wire rack. Cut into squares and top with sweetened whipped cream if desired.
Yield: 12 servings
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Pumpkin Pie Cake
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Lift the corner of each applique. Spray the bottom of the tub with a pre-wash spray. Let the decals soak in the liquid for a couple of hours, then gently lift off and wipe up any remaining adhesive. If any glue remains, simply scour the tub with liquid detergent or baking soda and water.
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creativecook@sbcglobal.net
1. Spoon cherry pie filling down the center. Roll up and microwave until filling bubblies top with vanilla ice cream for a wonderful and quick dessert.
2. Coat with nonstick spray; sprinkle with sugar adn cinnamon. Bake at 375 degrees unti crisp.
3. Cut into strips. Drop into chicken soup; simmer 5 minutes for almost-homemade “noodles”.
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GOURMET TOSSED SALAD
2 1/2 cups Bite-size pieces crisp salad greens
1/2 cup Sliced fresh mushrooms
1/2 cup Small cauliflowerets
2 Tbl. Chopped green pepper
1 to 2 Tbl. Crumbled blue cheese (Class serve on the side)
Oil-and-Vinegar Dressing (see below)
Garnish Garnish Thinly sliced onion rings
Garnish Garnish Pimiento-stuffed olive slices
OLIVE-AND-VINEGAR DRESSING:
2 Tbl. Vegetable or olive oil
1 Tbl. Wine, tarragon or cider vinegar or lemon juice
1/4 tsp. Salt
1/2 small clove Garlic, finely chopped
OR
Dash Garlic powder
Shake all ingredients in a tightly covered jar.
Yield: about 1/2 cup
Toss salad greens, mushrooms, cauliflowerets, green pepper, cheese and dressing in a bowl.
Garnish with onion rings and olive slices.
Yield: 2 servings
NOTE: For perfect green salads, use chilled fresh salad greens. Vary the greens, vegetables and garnishes. Tear greens into bite-size pieces; do not cut except when making wedges, shredding or chunks are called for in the recipe. Use just enough dressing to lightly coat the leaves.
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Gourmet Tossed Salad for 2
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INSALATA CAPRESE
4 Large fresh tomatoes, unpeeled, sliced 1/4″ thick
16 oz. Fresh mozzarella cheese, *sliced 1/4″ thick
1/3 cup Packed whole leaf fresh basil
4 Tbl. Extra virgin olive oil
To taste Fine sea salt
To taste Freshly ground black pepper
1/4 cup Imported olives
**Optional: Minced fresh garlic to taste
On a large platter, arrange tomato and mozzarella slices and basil leaves, alternating and overlapping each. Drizzle salad with olive oil; sprinkle with salt and pepper. Garnish with imported olives.
*A good boiled egg slicer works well for slicing balls of fresh mozzarella.
**When I make this, I mince 1-2 cloves (toes) of fresh garlic and allow it to marinate in the olive oil while slicing the cheese and tomatoes, etc., then pour the flavored oil and garlic over the salad before adding the salt and pepper.
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Insalata Caprese (Italian salad)
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