Home-Style Meat Loaf Source: Midwest Living Ingredients • 1 tablespoon butter, melted • 2 beaten egg yolks • 1/4 cup finely snipped parsley • 1/4 cup fine dry bread crumbs • 3 tablespoons chili sauce or catsup • 1/4 cup finely chopped onion • 2 pounds lean ground beef • 1 8-ounce can tomato sauce • 1 tablespoon brown sugar • 1 teaspoon Worcestershire sauce • Parsley (optional) • Radish roses (optional) • 1 teaspoon salt • 1/2 teaspoon pepper Directions 1. Brush the butter onto bottom and sides of a 9x5x3-inch loaf pan. Set pan aside. 2. In a large bowl, combine the yolks, parsley, bread crumbs, chili sauce, onion, salt, and pepper. Add beef; mix. Pat into pan. 3. Bake in a 350 degree F oven for 1 hour or until a meat thermometer inserted in the center registers 170 degree F. Transfer to platter. Cut into slices. In small saucepan, combine tomato sauce, brown sugar, and Worcestershire. Cook and stir until heated. Spoon over meat. Garnish with parsley and radish roses, if you like. Serves 8 to 10.
The World's Best French Onion Soup Source: Ladies' Home Journal Ingredients • 2 tablespoons butter • 2-1/2 pounds onions, thinly sliced • 4 cans (14-1/2 oz. each) beef broth, divided • 1 bay leaf • 1 sprig fresh parsley • 1 large sprig fresh thyme • 2 tablespoons Madeira or sherry • Salt and freshly ground pepper • 8 3/4-inch-thick slices French bread • 2 cups grated Gruyere cheese Directions 1. Heat oven to 400 degree F. On stove top, heat butter in a large saucepan over medium heat. Add onions and stir often until softened and golden brown, about 35 minutes. Increase heat to high and pour in 1/2 cup broth, stirring until most of the broth has evaporated and onions are browning again. Continue until you have used up 2 cups of the broth. 2. Wrap bay leaf, parsley, and thyme in cheesecloth. Add to soup, reduce heat to low and simmer, covered, 15 minutes. Season with Madeira and salt and pepper to taste. 3. Toast bread in oven on a cookie sheet, 5 minutes. Divide the soup among 8 ovenproof bowls. Sprinkle 2 tablespoons of cheese over each, then top with bread and 2 tablespoons more cheese. Place bowls on cookie sheet and bake until the cheese bubbles, 10 minutes. Makes 8 servings.
Spanakopita Source: Ladies' Home Journal Feel Good Food Greek Style Ingredients • 2 tablespoons extra-virgin olive oil • 2 large onions, finely chopped • 1-1/2 teaspoons salt, divided • 3 boxes (10 oz. each) frozen chopped spinach • 3 cups large curd cottage cheese • 8 ounces Feta cheese • 1 large egg, beaten • 2 tablespoons chopped fresh dill • 2 tablespoons fresh lemon juice • Freshly ground pepper • 16 sheets (12x17 inches) phyllo dough • 1/2 cup unsalted butter, melted Directions 1. Grease a 9x13-inch baking dish. Set aside. Heat the oil in a large nonstick skillet over medium heat; add onions and cook until translucent, 5 minutes. Fill a large saucepan with 1 inch of water and 1/2 teaspoon salt. Add spinach and cook, covered, until wilted and hot, about 10 minutes. Drain spinach and squeeze dry. In a large bowl mix together the onions, spinach, cottage cheese, Feta cheese, egg, dill, lemon juice, remaining salt and pepper to taste. 2. Place 1 phyllo sheet in prepared baking dish (keep remaining phyllo covered with plastic wrap and a clean kitchen towel). Lightly brush phyllo sheet with melted butter. Repeat with 7 more phyllo sheets. Spread the spinach mixture over phyllo. Place 1 phyllo sheet over top and brush with butter. Repeat with remaining phyllo sheets. Roll any overhang from the sides of the pie to form a border all the way around. With a sharp knife, cut the pie into squares or diamonds, making sure not to cut through the bottom. Refrigerate for 30 minutes. Meanwhile, heat oven to 375 degree F. 3. Remove from refrigerator and bake until crisp and golden, about 45 minutes. Let stand 15 minutes before cutting through the bottom. Makes 8 to 10 servings.
Braised Short Ribs Source: Ladies' Home Journal Ingredients • 3 pounds bone-in beef short ribs, well trimmed of fat and cut into 3-inch lengths • 3/4 teaspoon salt, divided • 1/4 teaspoon freshly ground pepper • 1 tablespoon olive oil • 2 medium onions, halved and sliced • 2 large carrots, diced • 1 tablespoon minced garlic • 1 14-ounce can chicken broth • 1/2 cup dried tart cherries • 1/2 cup dry red wine • 1/2 teaspoon dried thyme • 1 bay leaf • 1 tablespoon Dijon mustard • 1 tablespoon prepared horseradish Directions 1. Heat oven to 350 degrees F. Sprinkle ribs with 1/2 teaspoon salt and the pepper. Heat oil in a large Dutch oven over medium-high heat. Brown ribs on all sides. Set ribs aside; discard drippings in pot. Reduce heat to medium-low. Add onions, carrots and garlic; cook 10 minutes, until softened. 2. Return ribs to pot. Add broth, cherries, wine, thyme, bay leaf and remaining 1/4 teaspoon salt. Bring to a boil and cover pot. Transfer to oven and bake ribs 2 hours, or until very tender and meat falls off the bone. 3. Transfer ribs to a large, deep serving platter and cover. Skim fat; discard bay leaf and any bones that have fallen off. If sauce is too thin, bring to a boil and cook 5 minutes to reduce slightly (you should have about 2-1/2 cups). Whisk in mustard and horseradish. Pour sauce over ribs. Makes 6 servings.
Macaroni and Cheese Primavera Source: Better Homes and Gardens Ingredients • 1 16-ounce package frozen cauliflower, broccoli, and carrots • 6 ounces pasta such as bow ties, corkscrew macaroni, or elbow macaroni • 1-1/4 cups milk • 1 teaspoon dry mustard • 1 teaspoon Worcestershire sauce • 1/4 teaspoon bottled hot pepper sauce • 8 ounces sharp American cheese, cut into small cubes or shredded • 4 ounces process Swiss cheese slices, torn or shredded • 1 4-ounce can sliced mushrooms, drained (optional) • 2 cups soft bread crumbs (about 2-1/2 slices) • 2 tablespoons grated Parmesan cheese • 1/2 teaspoon paprika • 2 tablespoons margarine or butter, melted • Snipped fresh parsley (optional) Directions 1. Cook vegetables and pasta separately according to package directions; do not overcook. Drain each well. 2. Return pasta to hot pan. Stir in milk, mustard, Worcestershire sauce, and hot pepper sauce. Bring to boiling; remove from heat. Add American and Swiss cheeses, stirring to melt. Cool. 3. Place cooked vegetables and, if desired, mushrooms on the bottom of an ungreased 2-quart rectangular baking dish. Spoon macaroni and cheese on top of vegetables. For crumb topper, combine bread crumbs, Parmesan cheese, and paprika. Stir in margarine until combined. Sprinkle on top of casserole. Bake, uncovered, in a 350 degree F oven for 30 to 40 minutes or until heated through. Makes 6 servings. Make-Ahead Tip: Prepare casserole but do not bake. Cover with foil; seal, label, and freeze up to 4 months. (Or, cover with plastic wrap and refrigerate for up to 24 hours.) When ready to serve, if frozen let thaw in refrigerator overnight. Remove foil or plastic wrap. Bake, uncovered, in a 350 degree F oven for 45 to 50 minutes or until heated through and golden brown. Sprinkle with parsley, if desired.
Ham and Bean Soup with Vegetables Source: Better Homes and Gardens Ingredients • 1 cup dry navy beans • 1-1/4 to 1-1/2 pounds meaty smoked pork hocks or one 1- to 1-1/2-pound meaty ham bone • 1 cup chopped onion • 1/2 cup sliced celery • 1 tablespoon instant chicken bouillon granules • 1 tablespoon snipped fresh parsley • 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed • 1/4 teaspoon pepper • 2 cups chopped parsnips or rutabaga • 1 cup sliced carrots • 1 10-ounce package frozen chopped spinach, thawed and well drained Directions 1. Rinse beans. In a Dutch oven combine beans and 5 cups cold water. Bring to boiling. Reduce heat and simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand 1 hour. (Or, skip boiling water and soak beans overnight in a covered pan.) Drain and rinse beans. 2. In the same pan combine beans, 5 cups fresh water, pork hocks or ham bone, onion, celery, bouillon granules, parsley, thyme, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 1-3/4 hours. Remove pork hocks or ham bone; set aside to cool. Mash beans slightly. Stir in parsnips or rutabaga and carrots. Return to boiling. Reduce heat and simmer, covered, about 15 minutes or until vegetables are tender. 3. Meanwhile, cut meat off bones and coarsely chop. Discard bones. Stir meat and spinach into saucepan. Cook until heated through. Makes 4 or 5 servings. Make-Ahead Tip: Prepare soup; cool slightly. Transfer to 1-to 4-serving size freezer containers. Seal, label, and freeze up to 1 month. To reheat, transfer frozen soup to saucepan. Cook, covered, over medium heat until heated through, stirring occasionally to break apart.
Classic Spaghetti and Meatballs Source: Ladies' Home Journal Ingredients • 2 slices white bread • 1/4 cup milk • 2 tablespoons freshly grated Parmesan cheese • 1 pound ground beef • 1 large egg, lightly beaten • 2 tablespoons chopped fresh parsley • 1/4 teaspoon salt • 2 tablespoons vegetable oil • 1/2 cup minced onion • 1/2 cup finely chopped carrots • 1 teaspoon minced garlic • 1/4 teaspoon red pepper flakes • 1/4 teaspoon dried oregano • 1/4 teaspoon dried basil • 1/4 teaspoon salt • 1/4 teaspoon freshly ground black pepper • 1 can (26 oz.) whole tomatoes in juice • 1 tablespoon tomato paste • 1 pound dried spaghetti, cooked according to package directions • Freshly grated Parmesan cheese Directions 1. Make Meatballs: Soak bread in milk in large bowl. Add remaining meatball ingredients and mix until just blended. Shape into thirty 1-1/4-inch meatballs. 2. Heat oil in large Dutch oven over medium-high heat. Brown meatballs in batches, turning occasionally, 4 minutes; transfer to plate. 3. Add onion and carrots to Dutch oven; cook 4 minutes, until softened. Stir in garlic, red pepper, oregano, basil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; cook 15 seconds. Add Meatballs, tomatoes, and tomato paste. Bring to boil, reduce heat and simmer 1 hour, stirring to break up tomatoes with spoon. Toss mixture with hot pasta in large serving bowl. Serve with grated Parmesan cheese. Makes 6 servings.
Cottage Cheese and Potato Salad Source: Better Homes and Gardens Ingredients • 6 medium potatoes (about 2 pounds) or 2 pounds whole tiny new potatoes • 1 cup sliced celery • 3/4 cup chopped green or red sweet pepper • 1/4 cup finely chopped onion • 1 cup cream-style cottage cheese • 1/2 cup mayonnaise or salad dressing • 2 tablespoons milk • 1 tablespoon coarse-grain brown mustard or prepared mustard • 1/2 teaspoon salt • 1/2 teaspoon dried dillweed or basil, crushed, or celery seed (optional) • 1 to 2 tablespoons milk (optional) Directions 1. In a large saucepan cook potatoes, covered, in a small amount of lightly salted boiling water until just tender. (Allow 20 to 25 minutes for medium potatoes or 15 to 20 minutes for new potatoes.) Drain potatoes well. Peel and cube potatoes or quarter new potatoes. 2. In a mixing bowl combine celery, green or red sweet pepper, and onion. Add cooked potatoes. Toss to mix. 3. For dressing, in a blender container or food processor bowl combine cottage cheese, mayonnaise or salad dressing, 2 tablespoons milk, mustard, and salt. Cover and blend or process until mixture is smooth. Add to potato mixture. If desired, add dillweed, basil, or celery seed. Toss to combine all ingredients. Cover and chill at least 5 hours. If salad seems dry after chilling, stir in 1 to 2 tablespoons milk to moisten. Makes 8 to 10 side-dish servings.
Peach-a-Berry Cobbler Source: Better Homes and Gardens Ingredients • 1 cup all-purpose flour • 1/2 cup granulated sugar • 1-1/2 teaspoons baking powder • 1/2 cup milk • 1/4 cup butter or margarine, softened • 1/4 cup packed brown sugar • 1 tablespoon cornstarch • 1/2 cup cold water • 3 cups sliced fresh peaches • 1 cup fresh blueberries • 1 tablespoon butter or margarine • 1 tablespoon lemon juice • 2 tablespoons coarse granulated sugar • 1/4 teaspoon ground nutmeg or cinnamon • Vanilla ice cream (optional) Directions 1. For topping, stir together flour, the 1/2 cup granulated sugar, and the baking powder. Add milk and the 1/4 cup butter or margarine all at once. Stir until smooth; set aside. 2. For filling, in a medium saucepan stir together brown sugar and cornstarch; stir in water. Add peaches and blueberries. Cook and stir over medium heat until thickened and bubbly. Add the 1 tablespoon butter or margarine and the lemon juice; stir until butter or margarine melts. Pour into an ungreased 1-1/2-quart casserole. Spoon topping in mounds over hot filling; spread evenly over filling. Sprinkle with a mixture of the 2 tablespoons coarse sugar and the nutmeg or cinnamon. Place on a shallow baking pan in oven. 3. Bake cobbler in a 350 degree F. oven about 35 minutes or until bubbly and a toothpick inserted into topper comes out clean. Serve warm with ice cream, if desired. Makes 6 servings. Winter Peach-a-Berry Cobbler: Prepare and bake cobbler as above, except substitute 3 cups drained canned peach slices for the fresh peaches, 1 cup frozen blueberries for the fresh blueberries, and 1/2 cup syrup from the canned peaches for the cold water.
Oven-Fried Chicken Source: Better Homes and Gardens Ingredients • 1 beaten egg • 3 tablespoons milk • 1 cup finely crushed saltine crackers (about 28) • 1 teaspoon dried thyme, crushed • 1/2 teaspoon paprika • 1/8 teaspoon pepper • 2-1/2 to 3 pounds meaty chicken pieces (breasts, thighs, and drumsticks) • 2 tablespoons margarine or butter, melted Directions 1. In a small bowl combine the egg and the milk. In a shallow dish combine the crackers, thyme, paprika, and pepper. Set aside. 2. Skin chicken. Dip chicken pieces, one at a time, in egg mixture, then roll in cracker mixture. 3. In a greased 15x10x1-inch or 13x9x2-inch baking pan arrange chicken so the pieces don't touch. Drizzle chicken pieces with melted margarine or butter. 4. Bake in a 375 degree F oven for 45 to 55 minutes or until the chicken pieces are tender and no longer pink. Do not turn chicken pieces while baking. Makes 6 servings. Make-Ahead Tip: Prepare chicken but do not drizzle with butter. Cover and chill for 1 to 4 hours. Uncover; drizzle with melted butter. Bake as directed.
