Classic Meat Loaf

Ingredients:
1 cup dry bread crumbs
1-1/2 pounds ground chuck
1/4 cup finely chopped onion
1 egg
1/4 cup ketchup
1/2 cup milk
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup ketchup
1/4 cup vinegar
1/4 cup packed brown sugar
2 Tablespoons Worcestershire sauce

Veal with Artichoke

Ingredients:
5 Tablespoons butter
1/2 pound veal escalopes
Flour for dusting
1 pint half and half, or whipping cream
2 Tablespoons tarragon
1/2 teaspoon salt
Pepper to taste
1 package frozen artichoke hearts
Cornstarch for thickening

Stuffed Mushrooms

Something you can have while you watch UFC 114 live stream online.

Ingredients:
1/2 cup shredded Swiss cheese
1 hard-boiled egg, finely grated
3 Tablespoons fine dry bread crumbs
1 clove garlic, minced
2 Tablespoons butter, softened
1 pound fresh mushrooms, each about 1 to 1-1/2 inches in diameter
4 Tablespoons butter, melted

Venison Meat Loaf

Ingredients:
2 pounds ground venison
2 pounds pork sausage
2 cups cracker crumbs
1 to 2 onions, chopped
1/2 cup evaporated milk
3 eggs, beaten
1 cup barbecue sauce
Salt and pepper to taste
1 can (8-ounces) tomato sauce
Catsup

Procedure:
1. Combine venison, sausage, cracker crumbs, and onions; mix well.
2. Add milk, eggs, barbecue sauce, salt, pepper, and half of tomato sauce to meat mixture.
3. Combine well and form into loaf.
4. Bake in 350 degree oven for 30 minutes.
5. Top with remaining tomato sauce and catsup.
6. Bake 1 hour or until done.

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Bacon With Black-eyed Peas

Ingredients:
1/2 pound bacon
2 cups chopped onion
2 cups chopped green pepper
2 cups chopped celery
3 tomatoes, peeled, seeded and chopped
3 (15 ounce) cans black-eyed peas
1 (10 ounce) can Ro-Tel tomatoes
Salt to taste
Pepper to taste
White vinegar to taste

Procedure:
1. Cook bacon until it has rendered the fat.
2. Transfer bacon to a 6 to 8 quart soup pot.
3. Saute the onion, green pepper and celery in the bacon fat.
4. Pour peas into the soup pot.
5. Add the sauteed vegetables, chopped tomatoes, Ro-Tel tomatoes, salt and pepper.
6. Cook over medium to medium low heat for 30 minutes.
7. Correct the seasonings.
8. Serve hot.

Sweet and Sour Meatballs

Ingredients:
1 pound lean ground beef
3/4 cup minced celery
1/4 cup chopped almonds or cashews
1 clove garlic, finely chopped
1 teaspoon salt
1/2 cup soft bread crumbs
1 teaspoon soy sauce
1/2 teaspoon monosodium glutamate
2 eggs, slightly beaten

Sauce:
1 cup chicken bouillon
1/2 cup sugar
3 Tablespoons cornstarch
1/2 cup pineapple juice
1/2 cup vinegar
2 Tablespoons soy sauce
1 bell pepper, chopped
1 (8-ounce) can pineapple chunks

Procedure:
1. Mix all meatball ingredients.
2. Form into small meatballs and deep-fat fry.
3. Make sauce by combine first 6 ingredients.
4. Cook for 3 minutes or until thickened.
5. Add bell pepper, pineapple chunks, and the fried meatballs.
6. Simmer about 15 minutes.

Veal Scallops with Avocado

Ingredients:
1 pound veal scallops
1 egg, beaten
2 Tablespoons flour
3 Tablespoons butter
1 Tablespoon oil
1/4 cup vermouth
1/2 cup chicken broth
3 Tablespoons lemon juice
3/4 teaspoon salt
1/2 teaspoon white pepper
1/4 cup chopped parsley
1 large avocado

Procedure:
1. Soak scallops in egg for at least 1 hour, then coat evenly with flour.
2. Melt butter and oil in skillet and saute 1/2 the veal scallops at a time for about 3 minutes per side and remove to a warm plate.
3. After browning all veal, return meat to the skillet.
4. Add vermouth, stirring gently. Add the broth, 2 Tablespoons lemon juice, salt and pepper.
5. Stir well until sauce is creamy.
6. Cover and simmer 10 to 15 minutes.
7. Add parsley during the last 5 minutes.
8. While veal is cooking, peel and slice avocado and sprinkle the remaining lemon juice.
9. Bake the slices at 300 degrees for 5 minutes.
10. Place veal on serving platter, surround with avocado slices and pour on sauce.
11. Serve at once.

Serves four people.

Rosemary-Crusted Roasted Lamb

Ingredients:
2 medium garlic cloves
1 (3- to 3-1/2 pound) bone-in lamb shoulder roast
1/2 teaspoon rosemary
Salt and pepper to taste

Procedure:
1. Peel the garlic and cut into slivers.
2. Make several slits in the roast.
3. Insert the garlic in the slits.
4. Sprinkle with rosemary.
5. Season the outside of the roast liberally with salt and pepper.
6. Place in baking pan.
7. Bake at 450 degrees for 10 minutes.
8. Reduce the oven temperature to 350 degrees.
9. Bake for 1 hour and 20 minutes longer or 26 minutes per pound for medium-rare.
10. Remove from oven.
11. Let rest for 20 minutes to allow the juices to settle.
12. To serve, carve the roast across the grain into 1/4-inch slices.

Serves ten people.

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Moussaka

Ingredients:
1-1/2 pounds ground lamb or chuck
1 large onion, chopped fine
1/4 cup butter
28-ounce can tomatoes, drained
2 Tablespoons chopped parsley
1/2 cup red wine
Salt and pepper to taste
2 eggs, well-beaten
1/2 cup grated Parmesan cheese
3 Tablespoons bread crumbs
medium eggplants
1/4 cup melted butter
1/3 cup bread crumbs
3 Tablespoons butter
3 Tablespoons flour
1-1/2 cups milk
2 eggs, well-beaten
1/4 cup grated Parmesan cheese

Procedure:
1. Brown meat and onion in 1/4 cup butter; add tomatoes, parsley, wine, salt and pepper.
2. Cook slowly until liquid is absorbed; set aside to cool.
3. Then add eggs, cheese and 3 Tablespoons bread crumbs.
4. Mix well and season to taste.
5. Meanwhile, peel and slice eggplants lengthwise into 1/2-inch slices; brush with melted butter and broil until brown on each side.
6. Sprinkle the bottom of a 9x13-inch pan with bread crumbs; place a layer of eggplant over this; cover with meat mixture; repeat eggplant and meat layers.
7. In a saucepan, prepare a cream sauce by melting butter, adding flour, and stirring until blended; add milk gradually.
8. Cook until thick, stirring constantly.
9. Remove from heat and slowly add heated sauce to eggs; add cheese and mix.
10. Pour over casserole and bake uncovered for 1 hour at 375 degrees, or until top is golden.
11. Cool at least 30 minutes before serving.

Turkey Honey Ginger

Ingredients:
12-pound turkey
1/2 cup Chablis
1-inch piece gingerroot, grated
1/3 cup honey
Salt and pepper

Procedure:
1. Dissolve honey and wine together.
2. Add gingerroot; sprinkle with salt and pepper; pour honey-wine mixture over bird.
3. Cover turkey loosely with foil to prevent burning the skin.
4. Cook at 350 degrees for 25 minutes to the pound.
5. Baste every 30 minutes.
6. When done, you will have a delightful, dark brown glaze.

Serves 8 people.

Recipe sponsored by Colts vs Ravens live stream.

Christmas Paella

Ingredients:
2 cups ordinary rice
1 cup glutinous rice
1/2 cup olive oil
3 minced onions
1/2 kilo chicken
6 pieces chorizo sausage
1/2 kilo big shrimps
3 medium size crabs
1/2 kilo squid, sliced into rings
1 cup clams
3 hard boiled eggs
1 can tomato paste
1 small can tomato juice
4 tablespoons sugar
2 big red bell pepper
Salt and pepper to taste

Procedure:
1. Cook rice. Set aside.
2. Saute garlic in olive oil. Add minced onions and cook until very soft.
3. Add chicken, chorizo and cook until brown.
4. Add shrimps (unpeeled), crabs (whole), squid and clams.
5. Continue stirring 5 minutes.
6. Add tomato juice and tomato paste and simmer for a 5 minutes.
7. Remove chicken and other seafood. Set aside.
8. To the sauce, add the rice. Mix well.
9. Top with the chicken and seafood you set aside.
10. Decorate with hard-boiled eggs.
11. Bake at 350 F for 30 minutes.

Serves 6 people.

Steak with Gingersnaps

Ingredients:
2 pounds beef round steak
Seasoned flour
Bacon drippings
2 onions, finely chopped
2 fresh tomatoes, peeled and chopped
Salt and pepper
2 bay leaves
6 peppercorns
4 whole cloves
2 cups beer
6 gingersnaps, crushed
2 or 3 Tablespoons lemon juice

Procedure:
1. Cut steak into cubes or bite-sized strips.
2. Dredge in seasoned flour and brown on all sides in small amount of bacon drippings.
3. Add onions, and saute until soft.
4. Add tomatoes, salt and pepper.
5. Tie bay leaves, peppercorns and cloves in a cheesecloth bag and add to beef.
6. Stir in beer.
7. Cover and simmer slowly 2 to 3 hours, or until beef is tender.
8. Thicken gravy with crushed gingersnaps; add lemon juice.
9. Serve with buttered noodles.

Serves six people.

Scrambled Eggs in Sour Cream

Ingredients:
4 Tablespoons butter
8 large eggs
1/4 cup sour cream
3/4 teaspoon salt
1/4 teaspoon pepper

Procedure:
1. Melt butter in top of double boiler over hot, not boiling, water.
2. In bowl, lightly beat eggs, sour cream, salt, and pepper with a rotary beater.
3. When combined, pour mixture into top of double boiler with butter.
4. Stir occasionally, scraping the bottom as mixture begins to set.
5. Serve as soon as cooking is completed.

Serves six people.

Simple Orange Chicken

Ingredients:
2 chickens, cut in pieces
Salt
Pepper
1 cup butter or margarine
2 (6-ounce) cans frozen orange juice
1 can slivered almonds
1 (11-ounce) can mandarin sections, or 1 bunch seedless grapes

Procedure:
1. Salt and pepper chicken.
2. Brown in butter. Arrange in large shallow baking dish.
3. Into remaining butter, pour frozen undiluted orange juice.
4. Mix and pour over chicken.
5. Bake at 300 degrees for 45 minutes or 1 hour.
6. In the last 5 minutes, add mandarin sections, or grapes, and almonds, just to get them warm.
7. Extra gravy can be made with orange juice and butter.

Serves six people.

Steak Provencal

Ingredients:
2 red bell peppers, sliced
3 yellow bell peppers sliced (2 seeded, 1 with seeds)
2 green bell peppers, sliced
2 jalapeno peppers, diced
8 mushrooms, sliced
1 Tablespoon diced garlic
3 medium onions, chopped
1/4 cup butter
1/4 cup olive oil
4 tomatoes, peeled, seeded and chopped
1/2 cup white wine
8 ounces tomato puree
1/2 teaspoon bouquet garni
4 steaks, individual fillets or strip steaks

Procedure:
1. Combine peppers, jalapenos, mushrooms, garlic and onions in a large skillet and saute in butter and oil until almost tender.
2. Add tomatoes, wine, tomato puree and bouquet garni to vegetables and simmer 10 minutes.
3. Broil or barbecue steaks.
4. Pour sauce over steaks and serve.

Serves four people.

Simple Meatloaf

Ingredients:
1-1/2 pounds ground beef
1 envelope dry onion soup
1 (6-ounce) can evaporated milk
1 egg, slightly beaten
1 teaspoon salt
1 teaspoon Worcestershire sauce
Pepper to taste
Sharp cheese slices (optional)

Procedure:
1. Mix all ingredients together, except cheese, and form into a loaf.
2. Bake in lightly greased shallow pan at 350 degrees for 1 hour.
3. Slices of cheese may be placed on top of meatloaf to melt just before serving.

Serves six people.

Classic Pork Chops

Ingredients:
6 pork chops
3/4 teaspoon sage
1/2 teaspoon seasoned salt
2 Tablespoons shortening
1 beef bouillon cube
1/4 cup water
2 medium onions, sliced
1/2 cup sour cream
1 Tablespoon flour
2 Tablespoons parsley flakes

Procedure:
1. Rub chops with sage and salt.
2. Brown in hot shortening. Drain.
3. Dissolve bouillon cube in water.
4. Add bouillon and onions to pork chops.
5. Cover and simmer 30 minutes.
6. Place pork chops on serving platter.
7. Combine sour cream, flour, and parsley flakes in separate bowl.
8. Slowly add meat drippings.
9. Return this mixture to skillet.
10. Cook and stir until desired consistency.
11. Serve over chops.

Serves six people.

Zucchini Au Gratin

Ingredients:
2 pounds zucchini, cut diagonally into 1/4-inch slices
3 Tablespoons unsalted butter
1 large onion, halved and thinly sliced
Salt
Freshly ground pepper
8 ounces chevre, at room temperature
1/2 cup heavy whipping cream
1 ounce Parmesan cheese, freshly grated (1/4 cup)
1/4 cup dry bread crumbs

Procedure:
1. Preheat oven to 350 degrees.
2. Grease a 9 by 13-inch baking dish.
3. Boil zucchini in salted water until tender, but still crisp, about 2 minutes.
4. Drain and pat dry.
5. Melt butter in a skillet.
6. Add onion and saute until translucent.
7. Arrange one-third of zucchini in prepared dish.
8. Season with salt and pepper.
9. Spread half of onion over zucchini.
10. Repeat layers, seasoning with salt and pepper, and end with zucchini on top.
11. Crumble chevre into top of a double boiler.
12. Stir in cream.
13. Cook until smooth and thick, 3 to 4 minutes.
14. Thin with an additional 2 to 4 Tablespoons cream if too thick.
15. Pour over zucchini layers.
16. Combine Parmesan and bread crumbs.
17. Sprinkle over gratin. Bake 35 to 40 minutes.

Serves six people.

Chicken Provincale

Ingredients:
5 pounds of chicken
1/2 cup butter
1 large onion, chopped
1 large green pepper, chopped
1 pound fresh mushrooms, chopped
1 clove garlic, crushed
28 ounces tomatoes
1/3 cup flour
1/2 teaspoon paprika
Salt and pepper
1/4 cup melted butter

Procedure:
1. Simmer chickens until tender.
2. When cool, bone and cut into large pieces.
3. Melt butter in Dutch oven; sauté onion, green pepper, mushrooms and garlic until tender.
4. Add tomatoes and simmer briefly.
5. Mix flour, paprika, salt and pepper.
6. Dip chicken pieces in flour mixture and brown quickly in melted butter.
7. Mix chicken pieces with the tomato mixture and serve over rice.

Serves eight people.

Pork Chops with Apple Sauce

Ingredients:
6 pork chops
1 large can or jar apple sauce
1/2 cup sherry wine
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Salt and pepper to taste

Procedure:
1. Brown chops in skillet.
2. Remove to baking dish.
3. Mix applesauce, spices and sherry.
4. Spoon 1/2 of this mixture on chops.
5. Bake 20 minutes in a 350 degree oven, turn chops and spoon on remainder of sauce.
6. Return to oven for another 20 minutes.

Serves six people.