[Just Susan]

I am sure you exaggerate, Donna. You're Italian cooking is in your blood. Here are some ideas you can try.
#1. Don't buy into the lean hamburger idea. It only makes your dish, meatloaf included, taste like sawdust. The fat cooks away and bastes the muscle part as it cooks, in any meat...even hamburger.
#2. You can add flavorings such as soy sauce, catsup, beef broth (a little), egg, worchestershire, A-1, you get the idea.
#3. Don't cook it too long. Sometimes I cut the meatloaf in 1/2 and cook two loaves instead of one...keeps the ends from becoming overdone.
#4. Add Italian sausage (squeeze out of skins) to the hamburger, mix together and add the other ingredients you see fit.
Good Luck.

[renielarson]

This is a recipe that has been popular at our subdivision parties for 25 years. It was always prepared and served in a pie pan but you can bake it in an 11x9 or 11x7 as stated in the recipe. You have to try it. It's delicious!

Mexican Fudge
Ingredients:
1 lb Grated Cheddar Cheese
1/4 jar Mrs. Renfro's Green Salsa (4 oz.)
3 Eggs, well beaten
Instructions:
Spread half of cheese on 11x9 or 11x7 baking dish. Combine eggs and salsa and spread on cheese. Put remaining cheese on top. Bake at 350 degrees for approximately 30 minutes. Cool 10 minutes. Cut in 1" squares. Serve on tortilla chips.

[renielarson]

Muncle...

I can accept the cream cheese and jalapeno relish....good so far

I can accept the added peppers....huffin' and puffin' but likin' it

Added sugar...now I'm beginning to doubt

Red food coloring...?????....not so sure now

[tony]

bump

Anyone have a recipe for Yaki Tori that is easy?

[rjrex]

Try this for a great meatloaf that is moist and tasty...best of all it is a 1 pot meal.


Pot Roasted MeatLoaf

Serves: 4
From Tidewater on the Half Shell

1 pound ground beef
2/3 cup evaporated milk
1/3 cup bread crumbs
1/4 cup ketchup,Chili sauce, or Tomato sauce
2 teaspoons Worcestershire sauce
1 teaspoon oregano
1 teaspoon salt
1/4 teaspoon black pepper
3 mediums potatoes, peeled and sliced
3 mediums yellow onions, sliced
3 carrots, sliced
2 teaspoons dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper

o Preheat oven to 375.
o In large bowl, combine first eight(8) ingredients. Shape into loaf in center of 13x9-inch baking pan.
o Place vegetables, sliced 1/4 inch thick, around meat; sprinkle with remaining seasonings. Cover with foil.
o Bake at 375 degrees for 1 hour or until vegetables are tender. Uncover and bake 10 minutes more to brown meat. Allow to set for about 15 minutes to make slicing easier.

[Mintjulep]

My favorite quick and easy standby,,

Bean Dip

Plop a can of refried beans in a glass piepan
Smosh together with about 1/2 cup chunky salsa
Spread and smooth it in pan
Then top with lots of cheddar or mexican blend shredded cheese
Throw some sliced jalapenos on top, as many as you like

Nuke for about 3 minutes or til cheese is melted good.
Serve with Tortilla Chips

Always a hit...

[Rokinronda]

Chicken Boneless, sprinkle celery salt and S & P on thin filets. Add a heaping tablespoon of cream cheese. roll up, wrap w/bacon. Bake at 350 for 40 minutes and enjoy! mmmmmmmmmm

[Muncle]

Originally Posted by brightspot01

Muncle...

I can accept the cream cheese and jalapeno relish....good so far

I can accept the added peppers....huffin' and puffin' but likin' it

Added sugar...now I'm beginning to doubt

Red food coloring...?????....not so sure now

Now you'll note that it is superfine sugar, a substance that dissolves very easily. The sole purpose is to slightly sweeten an otherwise tart dip.

As I said, the food coloring is strictly for presentation. Otherwise you're sitting there with a blah white concoction with little green things floating in it. I always kinda thought hot stuff should be red. And I like putting food coloring in stuff. And I had some red left.

~~~~~~~~~

Modification to this wonderful dip. I had to make something, had the cream cheese but had not pepper relish. Instead I blended a few sticks of cheese with a jar of red raspberry preserves. Same wheat thins. Now that was goooood. :2cool:

[Just Susan]

Muncle add hot pepper...jalapeno, whatever...fresh, canned, to the raspberry/cream cheese mix. You will like it even more, I bet.

[Boomer]

You know that sauce that is served with meatball appetizers?

Is it half chili sauce and half jelly? Is that it? Is it grape jelly?

I think there is one for shrimp that is half mustard (I don't know what kind) and half plum jelly, but I am not sure about that one either.

Does anybody know what I am talking about?

If so, please help me with the fine tuning.

Thanks.

[Just Susan]

Could this be it Boomer?

Cocktail Meatballs With Sweet and Tangy Sauce

1 pound lean ground beef
1/2 cup dry bread crumbs
1/3 cup finely chopped onion
1/4 cup milk
1 large egg, beaten
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/8 teaspoon freshly ground black pepper
1/4 cup vegetable shortening
1 (12-ounce) bottle chili sauce
1 (10-ounce) jar grape jelly
Combine ground beef, bread crumbs, onion, milk, egg, parsley, salt, Worcestershire sauce and pepper in a large bowl. Shape into 1-inch balls.
Melt shortening over medium-high heat in a large skillet. Brown meatballs on all sides and remove to paper-towel lined plate to drain. Drain fat from pan then add chili sauce and jelly to skillet. Stir constantly until jelly is melted. Add meatballs, stir to coat and bring to a boil. Reduce heat and gently simmer, uncovered, for 30 minutes. Serve hot.
Makes 8 servings.

...and this is for hot dogs, but I suppose it could be modified for shrimp.

HOT DOGS IN SAUCE

1/2 c. Southern Comfort
1/2 c. dark brown sugar
3/4 c. mustard
3/4 c. plum or any tart fruit jelly
1 lb. regular hot dogs, cut in thirds

Combine first two ingredients in large frying pan (3-5 minutes). Add jelly and mustard. Stir until dissolved. Add hot dogs. Heat thoroughly.

Hope these help.

[Muncle]

Originally Posted by Susan&Tom

Muncle add hot pepper...jalapeno, whatever...fresh, canned, to the raspberry/cream cheese mix. You will like it even more, I bet.

Thanx for the idea. Another recipe, this one from my chilihead days:

Scorching Sausage Biscuits
Ingredients
4 ts Crushed red chile
2 c Grated Cheddar cheese
1 c Flour
1 lb Hot sausage; removed from casing
2 ts Baking powder

Instructions for Scorching Sausage Biscuits

Combine everything and shape into 1 1/2" balls.
Bake on ungreased baking sheets at 400F for 25 min or until golden brown.
Makes 4-5 doz. Can be frozen; to serve thaw in refrigerator overnight and reheat at 350F
Instead of using raw sausage, I first browned it pretty well and drained. This made it a bit less greasy. I also diced a couple japs and included. When mixing, I had to add a bit of water to the dough, as the sausage was less moist. I can't vouch for the reheating method, as we ate almost all of the biscuits from both batches immediately and folks insisted on eating the remainders cold rather that waiting to reheat.

[Just Susan]

Sounds fattening , so it must be good.

[Boomer]

S&T,

Thank you.

And the hot dogs look great, too.

Boomer