Italian Style Meat Loaf
1 pound lean ground beef
6 ounces italian sausage or spicy bulk sausage
14 1/2 ounces Italian style stewed tomatoes
1 cup fresh bread crumbs
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 egg — beaten
In a large bowl, combine all ingredients; mix well.
Place in a 4 1/2 x 8″ loaf pan. Bake at 350F for 1 hour; drain.
Per Serving (excluding unknown items): 358 Calories; 26g Fat (66.0% calories from fat); 20g Protein; 10g Carbohydrate; 2g Dietary Fiber; 114mg Cholesterol; 462mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 3 1/2 Fat.
Meatloaf Stuffed With Ham And Cheese
1 1/4 pounds ground sirloin
1 large onion — finely chopped
1 teaspoon Dijon mustard
1 10 3/4 ounce can condensed tomato soup
2 tablespoons chopped fresh parsley
1 green bell pepper — finely chopped
2 large eggs — lightly beaten
1 cup plain bread crumbs
1/8 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove — minced
1/2 teaspoon dried oregano
STUFFING:
6 boiled ham slices
1 cup shredded mozzarella cheese
TOPPING:
1 tablespoon all-purpose flour
3 Mozzarella cheese slices
Preheat oven to 400F. Lightly oil a 9×5x3″ pan.
In a large bowl, combine the meatloaf ingredients, adding more bread crumbs if necessary, a tablespoon at a time, to make a firm loaf. Lightly spray a large piece of aluminum foil. Place the meat mixture on the foil, and form into a 12×8″ rectangle.
Arrange the ham on top of the meat, leaving a small margin around the edges. Sprinkle shredded cheese on top of the ham slices. Starting from the short end, carefully roll the meat mixture jelly-roll style. Seal the edges and ends.
Place the loaf seam side up in the prepared pan. Sprinkle the top of the meatloaf with the flour. Bake 1 hour or until done. The center of the loaf will be pink because of the ham. Top the loaf with slices of cheese, then return to the oven for 5 minutes, or until the cheese melts. (Option: Broil the loaf to melt the cheese. Watch it carefully.)
Per Serving (excluding unknown items): 368 Calories; 20g Fat (48.5% calories from fat); 26g Protein; 21g Carbohydrate; 1g Dietary Fiber; 126mg Cholesterol; 850mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.
Rosemary Turkey Patties
1 pound ground turkey
1/4 cup soft whole-wheat bread crumbs
1 egg — slightly beaten
3 tablespoons finely minced onion
2 tablespoons chopped fresh parsley
1/2 teaspoon thyme
1/4 teaspoon dried rosemary
SAUCE:
1 tablespoon margarine
1/2 cup chopped onion
1 clove garlic — minced
1 tablespoon flour
1/2 teaspoon dried rosemary
1/2 teaspoon chicken bouillon granules
1/4 cup water
2 tablespoons water
1/4 cup skim milk
2 tablespoons skim milk
Combine turkey and next 6 ingredients. Shape into patties. Place patties in a greased baking dish. Bake at 350°F for 30-45 minutes, or until done, turning once. Spoon rosemary sauce over patties. Garnish with chopped fresh parsley.
SAUCE: Melt 1 tablespoon margarine in a small saucepan. Add 1/2 cup chopped onion and 1 clove minced garlic; saute until tender. Add 1 tablespoon flour and 1/2 teaspoon crushed rosemary; cook, stirring constantly, 1 minute. Gradually add 1/2 teaspoon chicken bouillon granules, 1/4 cup plus 2 tablespoon water, and 1/4 cup plus 2 tablespoons skim milk. Cook over medium heat, stirring constantly, until thickened.
Per Serving (excluding unknown items): 255 Calories; 14g Fat (49.7% calories from fat); 23g Protein; 8g Carbohydrate; 1g Dietary Fiber; 143mg Cholesterol; 246mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat.
Sausage and Pepper Loaf
1 tablespoon olive oil
2 medium red peppers — diced
1 large onion — diced
1 large clove garlic — crushed
1 pound sweet Italian sausage — casings removed
1 pound ground beef chuck
2 large eggs
1 1/2 cups fresh bread crumbs
1/3 cup grated parmesan cheese
8 ounces tomato sauce
1/2 teaspoon salt
1/2 cup shredded fontina cheese
In nonstick 12 inch skillet, heat olive oil over medium heat. Add red peppers and onion and cook until tender and lightly browned, 10 to 15 minutes, stirring occasionally. Add garlic; cook 1 minute stirring. Set vegetables aside to cool slightly.
Preheat oven to 375 degrees. In large bowl, mix sausage meat, ground beef, eggs, bread crumbs, parmesan, tomato sauce, salt, and cooked vegetables just until well combined but not overmixed.
In 13×9 metal baking pan, shape meat mixture into 9×5 inch loaf. Bake meat loaf 1 hour. Sprinkle Fontina cheese down center of loaf in a 2 inch wide strip. Bake 10 minutes longer. Let stand 10 minutes before slicing.
Per Serving (excluding unknown items): 466 Calories; 36g Fat (70.1% calories from fat); 24g Protein; 10g Carbohydrate; 1g Dietary Fiber; 149mg Cholesterol; 939mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 5 Fat.
Sweet-N-Sour Meatballs
1 pound lean ground beef
1/2 teaspoon salt
1 cup soft bread crumbs
1/8 teaspoon pepper
1 egg — beaten
1 tablespoon oil
2 tablespoons onion
2/3 cup chili sauce
2 tablespoons milk
2/3 cup grape or red currant jelly
1 clove garlic
Combine first 8 ingredients form into 40 bite size meatballs. Brown lightly in oil. Cover; cook over low for 5 minutes. Drain.
Combine chili sauce and jelly; pour over meatballs. Heat, stirring occasionally, until jelly is melted. Simmer 10 to 12 minutes until sauce is thickened, basting occasionally.
Per Serving (excluding unknown items): 2126 Calories; 115g Fat (48.8% calories from fat); 94g Protein; 178g Carbohydrate; 7g Dietary Fiber; 557mg Cholesterol; 1820mg Sodium. Exchanges: 1 1/2 Grain(Starch); 12 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 15 1/2 Fat; 10 Other Carbohydrates.
Turkey Pizza Pie
1 1 1/2-oz package spaghetti sauce mix
water
1 2 1/2-oz can sliced mushrooms
1/4 cup milk
1 tablespoon garlic salt
1/4 cup grated parmesan cheese
6 ounces tomato paste
1/2 tablespoon dried oregano
1 pound ground turkey
1/4 cup seasoned bread crumbs
1/4 tablespoon pepper
1 cup shredded mozzarella cheese
Combine in a saucepan the spaghetti sauce mix, tomato paste and half a tomato paste can of water.
Add oregano and mushrooms; bring to a boil.
Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally.
Combine turkey, milk, bread crumbs, garlic salt and pepper.
Press turkey mixture evenly over bottom and sides of a 9-inch pie plate.
Spoon spaghetti sauce evenly into meat crust; sprinkle with Parmesan cheese.
Bake in preheated 350F. oven 30 minutes.
Sprinkle with mozzarella cheese; bake 15 minutes longer.
Cool slightly; cut into wedges to serve.
Per Serving (excluding unknown items): 263 Calories; 13g Fat (43.2% calories from fat); 21g Protein; 16g Carbohydrate; 3g Dietary Fiber; 81mg Cholesterol; 2249mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
Dutch Baked Mackerel
Place the mackerel in a baking-dish; sprinkle with pepper and chopped parsley. Cover with fried bread-crumbs and bits of butter, and moisten with cream. Then bake until brown on top and serve hot with stewed potatoes.
Irish Baked Potatoes
Peel and boil potatoes in salted water until tender; drain and mash with a lump of butter. Put in a well-buttered baking-dish a layer of the potatoes and a layer of fried bread-crumbs until dish is full. Moisten with beaten eggs, well seasoned with salt and pepper, and 3 tablespoonfuls of milk. Put in the oven to brown. Serve with boiled fish.
Oriental Canapes
Take some lobster or crab-meat and pound in a mortar. Mix with 1 tablespoonful of butter; season with salt and pepper, a pinch each of mustard, cayenne, nutmeg and curry-powder and moisten with lemon-juice. Cut small rounds of toasted bread; scoop out some of the centre; fill with the mixture and cover with a curry sauce. Sprinkle with fine bread-crumbs and let bake in the oven a few minutes. Serve hot.
Gobi Manchurian
1 medium. cauliflower clean and broken into big florettes.
1 small bunch spring onoin finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup plain flour
3 tbsp. cornflour
1/4 tsp. red chilli powder
2 red chillies, dry
3 tbsp. oil
1 1/2 cups water
1 tbsp. milk
METHOD:
Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.
Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.
Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
Add the salt and spring onions.
Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.
Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent. Add florettes and soya sauce.
Boil for two more minutes and remove.
Serve hot with noodles or rice.
Variations:
Dry manchurian can be made by omitting the gravy.
Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya ce at this stage.
Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes.
Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce.
Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced
vegetables and
bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball.
Fry as above and proceed as above.
Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh
Sweet and Sour Party Meat Balls
1 pound ground round
1 pound ground pork
2 cups soft bread crumbs
2 tablespoons finely chopped onion
2 eggs — beaten
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cornstarch
1 cup vinegar
3/4 cup sugar
3 drops hot sauce
1 tablespoon worcestershire sauce
1 green pepper — diced
20 ounces pineapple chunks in syrup — drained
8 ounces tomato sauce
Combine first 7 ingredients. Mixing well. Shape into 1″ balls. Brown in butter over medium heat, drain. Place meatballs in a 13×9x2 inch baking dish.
Combine cornstarch, vinegar and sugar in a medium saucepan. Cook over low heat, stirring constantly until clear and thickened. Stir in remaining ingredients. Pour over meatballs.
Bake at 300 degree for 40 minutes.
Yield about 6 dozen meatballs.
Five-Spice Appetizer Meatballs
1 egg white — slightly beaten
3/4 cup soft bread crumbs
1/4 teaspoon five-spice powder
1 pound lean ground beef
1 1/2 cups orange juice
3 tablespoons honey
4 teaspoons cornstarch
1/4 teaspoon ground ginger
1 medium red sweet pepper — cut in 1″ pieces
In a large bowl combine egg white, bread crumbs, five-sp[ice powder, and 1/2 teaspoon salt. Add beef; mix well. Shape into fourty-eight 1-inch meatballs. lace in a 15×10x1-inch baking pan. Bake in a 350 degree oven for 15 to 20 minutes or until no pink remains in center of meatballs. Drain.
Meanwhile, in a large saucepan stir together orange juice, honey, cornstarch, soy sauce and ginger. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Add sweet pepper and meatballs to saucepan; cook and stir until heated through. Keep warm in a fondue pot or chafing dish. Serve with toothpicks.
Makes 48 appetizer-size meatballs.
Curried Meat Balls
1 1/2 teaspoons curry powder
1 cup dry bread crumbs
few grains pepper
1 egg — beaten
3/4 teaspoon salt
1 pound minced steak
Combine ingredients in order given. Shape into balls, using about 1 Tsp. for each. Cook in lightly greased pan until brown on all sides. Serve hot on cocktail picks. Makes about 6 1/2 dozen.
Belgian Rice Dessert
Cook 1 pint of milk; add 1/2 cup of boiled rice and some currants; stir in the yolks of 2 eggs well beaten with 2 tablespoonfuls of sugar. Remove from the fire. Add 1 teaspoonful of vanilla; then form into cylinders. Dip in beaten egg and fine bread-crumbs and fry a golden brown. Sprinkle with pulverized sugar and put some red currant jelly on top and serve.
Egyptian Meat Balls
Chop 1 pound of raw beef; season with salt, pepper and 1 teaspoonful of curry-powder; add 2 stalks of chopped celery, 1 small onion and some chopped parsley. Mix with 2 beaten eggs and 1/2 cup of bread-crumbs, and make into small balls. Let cook in hot butter until tender. Serve on a border of boiled rice and pour over all a highly seasoned tomato-sauce.
CHICKEN BITS
Debone 2 whole chicken breasts. Cut in bite-size pieces. Dip in melted butter. Roll in seasoned bread crumbs (Italian seasoning with extra Parmesan cheese added). Put on ungreased cookie sheet. Bake at 350 degrees for 30 minutes. Yields 36 bite-size.
A 20-Minute Chicken Parmesan
4 Boneless and skinless; chicken breast halve
1 Egg; slightly beaten
1/2 cup Seasoned bread crumbs
2 tablespoons Butter or margarine
1 3/4 cups Spaghetti sauce
1/2 cup Shredded mozzarella cheese
1 tablespoon Grated parmesan cheese
1/4 cup Chopped fresh parsley
Using palm of hand flatten chicken to even thickness. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot margarine, brown chicken on both sides. Add sauce. Reduce heat. Cover; simmer 10 minutes. Sprinkle with cheeses and parsley. Cover; simmer 5 minutes or until cheese melts. Makes 4 servings.
Easy Crab Imperial
2 c Crab meat [flaked]
1 c Mayonnaise
4 Egg whites [stiffly beaten]
1/4 ts Salt
1/8 ts Pepper
1/2 Bread crumbs
1) Mix the crab meat and the mayonnaise in a bowl, then fold in the egg whites, salt & pepper…
2) Pour into a greased baking dish, and sprinkle with the bread crumbs…
3) Bake in a 350o oven for for 45 min.
Chicken Alfredo
• 2 boneless, skinless chicken breasts
• 2 eggs
• 1 T. milk
• 1/2 cup grated parmesan or romano cheese
• 1 T. parsley
• bread crumbs
• 4 slices mozzarella cheese
Sauce:
• 3 T. butter
• 1/2 pt. heavy cream
• 1/2 c. milk
• 1/2 c. grated cheese
•1 T. parsley
Beat eggs with milk. Add 1/2 cup grated cheese and parsley. Dip chicken pieces in egg mixture and roll in bread crumbs. Lightly brown in a skillet with a bit of olive oil. Remove to a baking dish.
Over medium heat, melt butter. Add cream and milk, stirring constantly. Add cheese and parsley until it is a warm sauce.
Pour sauce over chicken breasts. Cover with foil and bake at 350° for 20 to 30 minutes or until chicken is cooked. During the last five minutes, add a slice of mozzarella to each bread piece and allow to melt.
Brasciole
1 dash dry basil)
1 egg beaten
1 thin slices beef or veal
4 tablespoon olive oil per cup of bread (pounded to tenderize) crumbs
flavored bread crumbs (bread salt and pepper crumbs — grated cheese
tomato sauce (enough to parsley — dash of oregano almost cover)
Pound the slices of meat as thin as possible. Make a mixture of bread crumbs, egg and oil. Lay meat out and lightly salt and pepper each piece. Place some of the mixture on each piece and spread covering most of the meat except the edges. Roll and secure with a toothpick. Lightly brown each in a bit of butter and oil. When browned place in oven proof dish. To the browning pan add tomato sauce and mix to get all flavor from bottom of pan. Pour over meat and bake in oven at 350 for 45 min. Turn often to prevent drying.
Serving suggestions…. Mashed potatoes..with a touch of garlic while mashing. The sauce makes a wonderful tasty gravy. A bright veg such as carrots or broccoli. Crust bread and a salad.
Basic Meatballs
1 pound ground beef
1/4 cup milk
1 lg egg
3/4 teaspoon salt
1/4 cup onion — chopped
1/8 teaspoon pepper
1/3 cup dry bread crumbs
1 teaspoon Worcestershire sauce
Mix all the ingredients together. Shape mixture by tablespoon fuls into 1 1/2″ balls. (For ease in shaping the meatball, occasionally wet your hands with cold water.)
TO COOK IN A SKILLET: Heat 1 Tbls salad oil in a large skillet, cook the meatballs over medium heat until brown, about 20 minutes. Drain off excess fat.
TO COOK IN THE OVEN: Place the meatballs in a lightly greased baking pan; bake, uncovered, in a 400 oven until light brown, about 20 minutes. Drain off the excess fat.
Honey Walnut Chicken
2 lb Boneless chicken breasts
1 c HONEY
2 c Bread crumbs
1 c Ground walnuts
1 x Salt to taste
1 x Pepper to taste
Roll chicken breasts in HONEY and then into mixture of walnuts and bread crumbs. Season with salt and pepper. Place in refrigerator for 1 hour. Bake at 350 degrees for 45-50 minutes.
Fried Crab Cakes
1 lb Crabmeat
1 Egg yolk
1 1/2 ts Salt
-Pepper to taste 1 t Dry mustard
2 ts Worcestershire sauce
1 tb Mayonnaise
1 tb Chopped parsley
1/2 ts Paprika
1 tb Melted butter
-Bread crumbs (1/2 to 1 -cup) 1/4 c Butter or oil
1 Lemon, cut into wedges for garnish
combine all ingredients except oil and lemon; mix gently. Shape into 6 cakes. Heat butter or oil. Fry cakes over medium high heat until browned on both sides.
Boulder Chicken
3 whole boned and skinned chicken breasts
4 large eggs — well beaten
seasoned bread crumbs 1/2 stick butter, maybe a little more
1/2 lb mushrooms — sliced
8 slices provolone cheese
1 1/2 cups chicken broth
Cut chicken into bite-sized pieces. Add chicken pieces to eggs, marinate overnight in covered bowl. The next day, roll chicken in crumbs. Heat half of the butter (more can be added if needed). Slowly saute chicken over ow-medium heat until the chicken is white, turning frequently, about 15 minutes until golden brown. Remove chicken to warm plate. Saute the mushrroms in remaining butter. In a 3 qt. ungreased casserole, layer chicken pieces mushrooms, cheese. Repeat layers. Pour broth over all. Top with additional bread crumbs. Bake, uncovered, for 25 minutes at 350.
BAKED CLAMS
2 doz. clams
4 tbsp. olive oil
2 cloves garlic, minced
1 med. onion, chopped
1 tbsp. bread crumbs
1 tsp. parsley or chives
1/4 tsp. oregano
Salt & pepper
Grated Parmesan cheese
Lemon juice
Scrub clams with stiff brush under cold water until all grit is removed. Saute onion and garlic until golden. Remove clams from shell (steam open). Chop up clams very fine, mix with bread crumbs, parsley, salt, pepper and oregano. Fill shells. Sprinkle with cheese and lemon juice. Dot with butter and place under hot broiler about 5 minutes.
MUSHROOM PHYLLO TARTS
3/4 c. dairy sour cream
1 (3 oz.) pkg. cream cheese, softened
1/4 c. dry bread crumbs
1 tbsp. dried dill weed
1/2 tsp. salt
1-2 tbsp. lemon juice
1 (4.5 oz.) jar Green Giant sliced
mushrooms, drained
1 garlic clove, minced
1/2 c. butter or margarine
8 (18 x 14 inch) frozen phyllo pastry
sheets, thawed
1 (4.5 oz.) jar Green Giant whole
mushrooms, drained
Heat oven to 350 degrees. In small bowl, combine sour cream, cream cheese, bread crumbs, dill weed, salt and lemon juice; blend well. Stir in sliced mushrooms. Set aside. To make garlic butter, in small skillet over low heat, cook garlic in butter until tender, stirring constantly. Coat 16 muffin cups with garlic butter. Set aside. Brush large cookie sheet with garlic butter. Unroll phyllo sheets; cover with plastic wrap or towel. Brush one phyllo sheet lightly with garlic butter; place on buttered cookie sheet. Brush second phyllo sheet lightly with garlic butter; place on top of first buttered sheet. Repeat with remaining phyllo sheets. With sharp knife, cut through all layers of phyllo sheets to make 16 rectangles. Lightly press each rectangle into garlic buttered muffin cup. Spoon heaping tablespoonful sour cream mixture into each cup. Top each with whole mushroom, pushing stem into filling. Drizzle with remaining garlic butter. Bake at 350 degrees for 18-20 minutes or until light golden brown. 16 appetizers.