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.
Stuffed Meat Loaf
1 cup soft bread crumbs
1/3 cup finely chopped onions
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1 egg — slightly beaten
1/2 pound ground beef chuck
1/2 pound lean ground pork
1/2 cup shredded cheddar cheese
4 ounces mushroom stems and pieces, drained
1 1/2 cups seasoned mashed potatoes — leftover, made fresh or instant
paprika (optional)
In a large mixing bowl combine bread crumbs, onion, salt, pepper, milk and egg; mix thoroughly using a rubber spatula.
Crumble the ground meats into the bread crumb mixture and gently mix until thoroughly combined.
In a shallow, heat-resistant, non-metallic baking dish shape about one-third of meat mixture into a 4×6-inch rectangle.
Sprinkle meat with 1/2 of shredded cheese. Arrange mushroom pieces over cheese, leaving about 1/2-inch border around edges. Sprinkle with remaining cheese.
Carefully shape the remaining meat mixture over cheese and mushrooms, carefully sealing the edges.
Heat, uncovered, in Microwave Oven 9 minutes or until almost done.
With a spatula frost the meat loaf with mashed potatoes. completely covering the top and sides. If desired sprinkle with paprika.
Heat, uncovered, in Microwave Oven 3 minutes or until potatoes are hot and meat is completely cooked.
Allow to stand at room temperature 4 minutes before slicing.
VARIATIONS: Peas, hard-cooked eggs, artichoke hearts, olives, pimientos or many other foods may be used in place of the mushrooms. Swiss, Muenster, Monterey Jack, Tilsit, mozzarella or any other cheese may be substituted for the Cheddar cheese.
Per Serving (excluding unknown items): 488 Calories; 32g Fat (60.4% calories from fat); 28g Protein; 19g Carbohydrate; 3g Dietary Fiber; 155mg Cholesterol; 1082mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat.
Cheese Straws
1 cup flour
1/2 teaspoon salt
1/2 teaspoon ginger — powdered
1/3 cup butter
4 ounces sharp cheddar cheese
1/4 cup sesame seed — toasted
1/2 teaspoon worcestershire
2 1/2 tablespoons cold water
Place flour, ginger and salt in food processor. Cut butter into small cubes and add to processor, blend until pastry resembles coarse meal. Add finely shredded cheese and sesame seeds and process until just blended. Add Worcestershire to water, sprinkle over flour mixture, and process until dough is moistened holds together when pinched with fingers. Gather dough into a ball on lightly floured board, and roll out to 1/8″ thick. Cut into strips 3″ long and 1 1/2″ wide. Freeze unbaked on baking sheets. Do not thaw before baking. Bake on ungreased sheet at 400-degrees until lightly browned and crisp. Makes 72 appetizers.
Beef and Rice Casserole
• 1 lb. ground beef
• 3/4 c. chopped onion
• 1/4 c. chopped bell pepper
• 1 c. minute rice
• 1 16-oz. can tomatoes
• 1 can cream of mushroom soup
Spices: (add to taste)
• basil
• oregano
• garlic
• bay leaf
• fresh parsley
This is delicious when made ahead, stored in a casserole dish, then reheated. Can be eaten like this or topped with shredded cheese and popped under broiler.
Brown beef in skillet. Add onion and green pepper. Drain off excess grease. Stir in seasonings, soup, tomatoes, and rice. Bring to boil. Reduce heat and simmer slowly for about five minutes, stirring occasionally.
CORN CHOWDER
6 slices bacon, diced
1/2 c. finely chopped onion
2 c. diced raw potatoes
1 1/2 c. water
2 tsp. salt
1/8 tsp. pepper
2 c. cream style corn
2 tbsp. oleo, melted
2 tbsp. flour
3 c. milk
Parsley, shredded cheese, corn chips
Fry bacon until crisp. Remove bacon. Saute onion in 2 tablespoons bacon drippings until transparent, not brown. Cook potatoes in the water with salt, sauted onion and bacon in covered pan until tender. Add pepper and corn. Blend oleo and flour, stir in milk and cook until slightly thickened. Add to corn mixture: sprinkle parsley, shredded cheese or chips over the top. Serve immediately and piping hot. Makes 6 servings.
Chicken Granville
2 Pkg. Artichokes
10 Chicken Cutlets — boneless & skinned
3 Tbls. Oil
2 Cups Cream Of Chicken Soup
1 Cup Mayonnaise
1 Tsp Lemon Juice
1/2 Cup Shredded Cheese (Your Choice)
1/2 Cup Bread Crumbs
1 Tbls Butter — melted
Cook artichokes according to pkg. directions, drain. Arrange in (greased) baking dish. Brown chicken in oil. Place chicken on top of artichokes. Combine sou p, mayonnaise, lemon juice. Pour over chicken. Sprinkle with cheese. Combine bread crumbs and butter, sprinkle over all. Bake at 350F for 25 to 30 minutes. Serves 6-8