Remember when I was desperately seeking an original meatloaf recipe, well I found it:
1 lb. ground beef
1 egg
1/4 C. bread crumbs
1/2 t. nutmeg
salt
pepper
Dash of Worchestershire Sauce
2 C. steamed broccoli
1/2 C. shredded cheese (I use cheddar)
1 pkg. crescent rolls
Mix ground beef with egg, bread crumbs, nutmeg, salt, pepper and Worchestershire Sauce. Divide meat mixture in half. Put 1 half in the bottom of a meatloaf pan. On top of first half, place broccoli and cheese to cover. Top with the rest of the meat mixture. Bake at 350 F for 30 – 35 minutes. Drain grease. Top with crescent rolls and bake according to package directions – about 15 minutes.
(Can substitue other veggies for broccoli).
Now that I’ve found it, I should make it for the gang…
This is a totally awesome dessert! Simple and delicious.
2 pkg. refrigerated Crescent rolls
1 large pkg. cream cheese
1 stick margarine or butter
1 cup sugar
1 tsp. vanilla
Cinnamon/sugar mixture
Roll out 1 pkg. Crescent rolls in bottom of 9×13 Pyrex.
Mix softened cream cheese with 1 cup of sugar and 1 tsp, vanilla.
Spread mixture on top of crescent rolls.
Roll out other pkg. of Crescent rolls on top of cream cheese mix.
Melt butter and pour over top of rolls.
Sprinkle cinnamon and sugar mixture over top.
Bake at 350 for 20 – 25 minutes.
Did you know that yukon gold potatoes make the best mashed potatoes? They mash up nice and smooth with a vaguely sweet taste. Last night, I mashed up 5 lbs. of them with some milk, about a stick of butter and salt and pepper to taste. They were delicious!!
Also, large russett potatoes make the best baked potatoes. Wash the outside off, prick them a few times with a fork, wrap them up in aluminum foil and bake them in a 375 degree oven for a hour to an hour and a half. These also work well for the same amount of time on the grill, over a low, steady heat. Let them cool a little, slice them open, top with sour cream and chives (and a little butter, if you like) and they are fabulous! Especially with a good steak!!!
I made this last night and got rave reviews!
5 – 5-1/2 lb. pot roast
2 cans cream of mushroom soup
1 envelope dry onion soup mix
1-1/4 c. of water
Combine the can of soup, soup mix and water in a large crockpot. Wisk them together. Add meat to soup mixture and spoon soup mixture over meat. Cook for 3 to 4 hours on high or 8 to 9 hours on low. If you like extra gravy you can double the amounts of soup, soup mix and water.
Very easy and really good!
a recipe.
I used to have a recipe for a meatloaf with broccoli and cheddar in the center and a crescent roll topping. DH just loved it and constantly talks about it as one of my top five dishes, but the recipe has been missing for years. I should probably just get in the kitchen and play around until I figure it out, but I don’t have the time or faith in my ability to fake it. So, if anyone out there has a recipe for this or is more motivated than I, please let me know!
Thanks!
2 – 3 lb. pork loin (whole or sliced)
3-10.5 oz. cans of cream of mushroom soup
3-10.5 oz. cans of water
8 oz. sliced mushrooms
1/2 of a large brown onion, chopped
4 cups of instant rice
Combine first 5 ingredients (pork through onion) in crockpot, cook on low for 7 to 8 hours (on high for 3 to 4). Add rice, stir and cook on high for 1 additional hour.
Easy and delicious, my favorite combination. This tends to be more moist and flavorful than the usual pork chops and rice that you cook in the oven.
I bought this can opener a couple of months ago.
And I have to say that I am very pleased with it. I’ve never liked electric can openers; the grinding noise is like fingernails on a blackboard to me. This is not a top of the line manual can opener by any means, but the grips are comfortable and the knob turns very easily. The blades bite right into the can without having to squeeze your fingers off. It also seems very sturdy, like it should hold up to the rough treatment of my kitchen for a long time to come. And the very best thing, to me anyway, was that it was very inexpensive.
So, if you’re in the market for a new can opener, you might want to check this one out.
