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World's Best Meatloaf |
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Beef Teriyaki, fire-up the grill |
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Meatloaf, Voted the World's Best by me
1 lb. lean ground beef 1/2 lb. lean pork sausage
1/4 tsp. dry rubbed sage dash pepper
1 small onion - chopped 2 eggs - slightly beaten
crushed saltine crackers (1 bag ) 1 tsp.salt
3 Tbls. milk
1 Tbls. shortening
4 strips bacon
Combine the ground beef (I prefer ground round steak), pork sausage, sage, chopped onion, milk, dash of pepper, salt, and the eggs in large mixing bowl and mix very well. Now, into a zip lock freezer bag pour one whole bag of saltine crackers, press out most of the air that's in the bag and seal it shut. Now with a rolling pin crush the crackers very fine, and pour into the meat mixture. Thoroughly mix in the crackers; then shape into a loaf. Don't make the loaf over 3" thick. Melt the shortening in a skillet and brown the loaf on top and bottom. Place in loaf pan or baking dish; add 1 cup of water to pan; arrange strips of bacon over top of loaf lengthwise. Lay a piece of foil loosely over the loaf to help keep moisture in. Bake in 350° oven until done through.
I usually serve my scalloped potatoes with meat loaf. If there are any leftovers, this meat loaf is great for a cold sandwich. I got this recipe from my mother.
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For this recipe you'll need a thick ( about 1" ) piece of round steak. For the first step you may use a meat mallet, but I prefer to use the edge of a salad plate. On a large meat board start pounding flour into the steak on both sides; until it won't hold any more flour. Gash the edges of the meat to prevent curling when you sear the meat. In a large pan (a Dutch oven works really well for this) heat 1/4 cup of bacon drippings till very hot, now sear meat on one side until brown - turn meat over and add these ingredients to the meat:
1/2 cup chopped onions
1/3 cup sliced carrots (little circles)
1/3 cup chopped green peppers - seeds removed
1/3 cup chopped celery
Do not allow these to brown. Correct seasoning to your taste. (add salt and pepper) Then add these ingredients:
1/2 cup strained cut up tomatoes
1 cup tomato juice
1 cup water
Cover and place in oven preheated to 350° for 2 hours or until done thoroughly. When done you can cut this meat with a fork. Remove meat to HOT platter. I always serve the drippings as a gravy to ladle over the meat, or on top of a nice mound of fresh mashed potatoes. Just typing this recipe is making my mouth water. This is another recipe that was handed down from my mother.
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For this recipe you'll need a large round bone pot roast about 1¼" thick cut into chunks. Place the chunked up meat into either a marinating container or 2 freezer bags.( gallon size - one inside of the other)
For the marinate combine the following ingredients in bowl or measuring cup:
1/4 cup soy sauce
1/2 teaspoon Worcestershire sauce
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 shakes of Tabasco sauce
1/4 teaspoon fresh ground black pepper
Pour mixture over meat and cover tightly or seal in bags and place in refrigerator. Marinate for 24 hours, turning the meat over a few times to keep coating the meat with the marinate. Double recipe for a really large roast. Cook over charcoal, but don't over cook.
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3/4 to 1 pounds chicken breast ( boneless & skinless)
1 egg, slightly beaten
2 tablespoons milk
1 teaspoon salt
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter
1 (8 oz.) can tomato sauce
1/4 teaspoon Italian seasoning
1/8 teaspoon instant minced garlic
4 ozs. Mozzarella cheese, sliced
First remove all visible fat from chicken breast; then using mallet tenderize
the
chicken breast.
Combine egg, milk and salt in a small bowl. In another bowl, combine the the bread crumbs and Parmesan cheese.
First, dip the chicken in the egg mixture, and then in mixture of bread crumbs and Parmesan cheese.
In a large skillet, cook chicken breast in a little oil until done; then place the chicken in a baking dish large enough that the chicken breasts do not overlap.
Combine tomato sauce, seasoning and garlic in a bowl, then pour over the meat. Cook in preheated 350° oven until meat is tender. Top with Mozzarella cheese slices and return to oven long enough to melt cheese.
Serve with crisp tossed salad, fresh Italian bread, and either spaghetti or
linguine.
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1 pound round steak
2 tablespoons cornstarch
1 tablespoon paprika
3 cups cooked rice
2 tablespoons butter
1/4 cup soy sauce
2 cloves garlic (peeled & minced)
1/4 cup water
1 1/2 cup beef broth
2 large tomatoes (cut into wedges)
2 green peppers (core - seed & cut into narrow strips)
1 cup sliced onions
Pound steak with meat mallet or the edge of a small plate to tenderize,
and cut into 1/4 inch strips. Sprinkle paprika on the meat and let stand a
few minutes. Now brown the meat in the butter; then add the garlic and the
beef broth. Cover and simmer for 30 minutes. Add onions and peppers. Cover and cook for 5 more minutes. Blend
cornstarch soy sauce and water, and add to meat. When thick and clear add
tomatoes - fold lightly and serve over rice.
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1 clove garlic, finely minced
1 tablespoon vegetable oil
1 1/2 tablespoons fresh lemon juice
3 tablespoons Worcestershire sauce
1/8 teaspoon fresh ground black pepper
1 1/4 pounds boneless - skinless chicken breast
1 large onion - sliced into 1/8" strips
1 large green pepper - cored & seeds removed - sliced into
1/8" strips
2 teaspoons vegetable oil
8 corn or flour tortillas
To make marinate, combine garlic, oil (1 Tbls), lemon juice,
Worcestershire sauce and black pepper in a bowl.
Cut chicken lengthwise into thin 3/8" strips. Add to marinate, toss to
coat evenly and let chicken marinate in refrigerator 10 - 20 minutes, turning
at least once.
In a nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add
onion and pepper slices and sauté, stirring constantly, about 5 minutes, or
until onion is slightly brown.
Wrap tortillas in foil and place on lower shelf of oven and heat
thoroughly.
Line broiler pan with foil.
Preheat broiler. Place chicken on the foil and broil about 3
inches from heat for 4 minutes.
To serve, place three or four chicken strips on each tortilla, top with
onions, peppers and assorted garnishes as desired. Roll tortillas around
chicken strips and eat.
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click photo for closeup
Fresh fish is always the best. If you have to use frozen fish, be sure to let it thaw in the refrigerator and then soak the fillets in milk for a few hours. Soaking in milk will remove most of the oils that can give fish that "too fishy" or "frozen" flavor. After soaking in milk, do not rinse the fish in water, put it straight in to the batter mix. I like half flour, half bread crumbs as a base with a generous amount of Parmesan cheese, salt and pepper, and a touch of lemon pepper added to the mix. Then fry the fillets in hot peanut oil until golden brown and flakey.
