Crash Hot Potatoes

Ingredients:

• whole new potatoes or russet
• olive oil
• kosher salt/sea salt
• McCormack® Peppercorn Medley
• rosemary 

Preheat oven to 450 degrees.


Directions:

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher or a glass, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Generously sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake for 20-25 minutes until golden brown.

Source:  http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/

Cashew Pork and Vegetables

Ingredients:

• 1 pound lean boneless pork
• 1/4 cup orange juice
• 2 tablespoons hoisin sauce
• 1/2 teaspoon ground ginger
• 2 cups fresh pea pods
• 1 tablespoon cooking oil
• 3 medium carrots, biased sliced
• 1/4 cup sliced green onion (2)
• 2 cups hot cooked rice
• 1/2 cup cashews

 Directions

Thinly slice pork across the grain into bite size strips.

For sauce, stir together orange juice, hoisin sauce, and ginger. Set aside.

Remove strings and tips from peas; cut into smaller pieces if desired. Set aside

Pour oil into a large skillet. (Add more as necessary during cooking.) Preheat oil over medium high heat. Stir in carrot. Cook and stir for 2 minutes. Add pea pods and green onion. Cook and stir for 2-3 minutes or until vegetables are crisp tender. Remove vegetables from skillet.

Add half the pork to hot skillet. Cook and stir for 2-3 minutes or until no pink remains; remove from skillet. Repeat with remaining pork. Return all meat and vegetables to skillet. Stir sauce, add to skillet. Stir in rice until coated. Top with cashews.

Marie's Note: There is no salt in this. I would recommend adding a teaspoon  of salt to the sauce if you hoisin is not already salty. Also, if this is for a freezer meal then leave the cashews off until after you heat it to serve.

Source: Better Homes and Gardens New Cookbook; 14th ed

Ko (Or, the only good thing about being sick)

Ingredients:

• 1 cup flour
• 1 cup milk
• 3 eggs
• 1 tablespoon oil
• 1/2 teaspoon salt

 Directions

Mix together all ingredients. Pour into a hot skillet or pan. Cook and stir until chunks are lightly browned and cooked through. (This will take much, much longer than you expect. Do something else in between stirs.)

Serve hot with butter and maple syrup.

Yield: Technically 2, but only 1 to me

Source: Susan Holowach (aka, mom)

Cream Sauced Pasta with Vegetables

Ingredients:

• 8 ounces dried pasta
• 1 medium onion, halved lengthwise and thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil or butter
• 1 1/2 pounds fresh asparagus, trimmed and cut into 2 inch pieces
• 1 medium yellow summer squash
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup whipping cream
• 4 roma tomatoes, seeded and chopped

Directions:

Cook pasta according to package directions; drain. Return pasta to hot pan to keep warm.

Meanwhile, in a large skillet cook onion and garlic in hot oil over medium heat about 3 minutes or until nearly tender, stirring occasionally. Add asparagus, squash, salt, and pepper to skillet. Cook for 3-5 minutes more or until vegetables are crisp tender, stirring occasionaly. Add vegetables to pasta in pan.

Add whipping cream to skillet; bring to boiling. Boil gently for 5 minutes or until reduced to 3/4 cup. Pour cream over pasta mixture; stir gently to coat. Stir in tomato.

Yield: 4 servings

Marie's Note: This is one of our absolute favorites. I recommend leaving the tomatoes out though unless you can get truly good, seasonal tomatoes.

Source: Better Homes and Gardens New Cookbook; 14th ed

Lemon Chicken Pasta Toss

Ingredients:

• 2 cups dried whole wheat penne
• 12 oz boneless chicken breast halves
• 2 tablespoons all purpose flour
• 2 tablespoons olive oil
• 1/3 cup finely chopped shallot
• 3 cloves garlic, minced
• 3/4 cup chicken broth
• 3 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons capers, drained
• Freshly grated Parmesan cheese

 Directions

 Cut chicken into 1 inch pieces. Chop shallot, and mince garlic

Cook pasta according to package directions

In a bowl toss together chicken and flour until chicken is lightly coated. In a large skillet cook chicken in 1 tablespoon of the oil over medium high heat for 6-8 minutes until chicken is no longer pink. Stir chicken as little as possible to develop optimum carmelization. Remove chicken from pan; set aside

Reduce heat to medium. Add remaining oil to skillet. Add shallot and garlic; cook and stir about 1 minute or until tender. Carefully stir in broth, lemon juice, salt, and pepper. Cook, uncovered for 2-3 minutes or until reduced to about 2/3 cup. Stir in chicken and capers. Heat through

Toss pasta with chicken mixture. Serve with Parmesan cheese

Yield: 4 servings

Source: Better Homes and Gardens New Cookbook; 14th ed

Marie's Spaghetti Sauce

Ingredients:

• 1 onion
• 5 cloves garlic
• 12 oz tomato paste
• 15 oz diced tomatoes, undrained
• 3 cups water
• 2 tablespoons Italian Seasoning
• 1 pound ground beef
• Salt
• Pepper
• Optional: 1-2 cups mushrooms

 Directions:

 Heat saucepan over medium-high heat. Chop onions; mince garlic. Add ground beef, onion, garlic, and mushrooms to hot pan. Cook until meat is browned and onions and mushrooms are tender and aromatic.

Mix together tomato paste and water. Add to pan along with diced tomatoes. Crush 2 tablespoons Italian seasoning into pan. Salt and pepper to taste.

Allow to simmer, covered for at least 20 minutes. If sauce is too thin, uncover pan and reduce to desired thickness.

Herb Roasted Chicken

Ingredients:

• 2 tablespoons butter
• 2 cloves garlic
• 3 1/2- 5 pound pastured broiler chicken
• 1 teaspoon dried basil, crushed
• 1/2 teaspoon dried thyme, crushed
• 1/2 teaspoon ground sage
• 1/4 teaspoon salt
• pepper to taste

Preheat oven to 275 degrees

Directions:

Wash broiler inside and out; pat dry. Truss with 100% cotton dye-free yarn.

Melt butter, mix with garlic; rub garlic butter over chicken. Sprinkle with herbs, salt, and pepper.

Place in clay baker.  Bake in 275 degree oven for three hours. After three hours, raise oven temperature to 375 degrees. Bake 30-45 minutes more.

Allow to rest 10 minutes

Adapted from: Better Homes and Gardens New Cookbook; 14th ed and Nourished Kitchen http://nourishedkitchen.com/easy-roast-chicken/

Brown Rice Pilaf

Ingredients:

• 2 tablespoons butter
• 2 cups chicken stock
• 1 cup brown rice
• Quarter size handful vermicelli
• 1/4 cup water
• pepper
• onion powder
• salt

Directions:

Boil chicken stock and add brown rice. Return to boil, then reduce heat to simmer. Cover rice and cook 20 minutes.

In a large pan melt butter. Add vermicelli, broken into 2 inch pieces, stir until vermicelli is brown and smells nutty.

At this time the rice should be half way done cooking. Add rice to the butter/ noodle pan along with the 1/4 cup water. Season with pepper, onion powder, and salt to taste. Stir, then cover and simmer until rice is done (about 15-20 minutes)

Source: Susan Holowach

BBQ Sauce

Ingredients:

• 12 oz tomato paste , preferably organic
• 3 cups water
• ½ cup apple cider vinegar
• 5 tablespoons light brown sugar
• 5 Tablespoon sugar
• ½ Tablespoon ground black pepper
• ½ Tablespoon onion powder
• ½ Tablespoon ground mustard
• ½ Tablespoon garlic, diced
• 1 Tablespoon dried basil
• 1 Tablespoon lemon juice
• 1 Tablespoon Worcestershire sauce

Directions:

Mix tomato paste with two cups water

In a medium saucepan, combine all the ingredients.

Bring mixture to a boil, reduce heat to simmer.

Cook uncovered for an hour and 15 minutes.

Place in a container and store until ready to use.


Servings: 4 Cups

Source: Kelly from Once A Month Meals, November 2013; http://onceamonthmeals.com/homemade-bbq-sauce/

Beef Gravy from Drippings

Ingredients:

• 1 1/2 cups juice from roasted beef (supplement with water if necessary)
• 1/4 cup flour
• pepper

Directions:

Skim fat from beef juices. Add enough water to equal 1 1/2 cups if necessary

Stir 1/2 cup water into flour until smooth

Stir into juices in the pan. Cook and stir over medium heat until thickened and bubbly. Cook and stir one minute more. Season with pepper

Source: Better Home and Gardens New Cookbook; 14th ed.

Beef Pot Roast

Ingredients:

• 2 1/2- 3 pound boneless beef chuck roast
• 2 tablespoons cooking oil
• 1 tablespoon Worcestershire sauce
• 3/4 cup beef broth or red wine
• 1 teaspoon dried basil, crushed
• 1/2 teaspoon salt
• 3 medium russet potatoes
• 3 medium sweet potatoes
• 1 pound carrots (parsnips work also)
• 2 small onions

 

Directions:

 Peel and cut potatoes and carrots into two inch pieces. Cut onion into wedges

Trim fat from meat. Place vegetables into slow cooker. Place meat on top of vegetables.

Combine beef broth, Worcestershire sauce, basil, and salt. Add to cooker.

Cover and cook on low-heat setting for 9-11 hours or on high heat for 4 1/2- 5 1/2 hours.

Serve with gravy

Adapted from Better Homes and Gardens New Cookbook; 14th ed

Salmon Fillets and Spinach with Balsamic Vinaigrette

Ingredients:

• 1 pound salmon fillets
• 4 cups fresh baby spinach
• 1 medium onion, cut into thin wedges
• 3 tablespoons olive oil
• 1 medium red or yellow sweet pepper, cut into strips
• 1/8 teaspoon salt
• 1/8 teaspoon  black pepper
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey

Directions:

Cut onion into wedges and sweet pepper into strips

Rinse fish, remove skin, and pat dry with paper towels . Cut into four serving sized pieces. Set aside. Place spinach in a large bowl, set aside.

In a large skillet cook onion in 1 tablespoon hot oil over medium heat for 5 to 6 minutes or until tender and slightly golden. Add sweet pepper; cook and stir for one minute more. Remove from heat. Stir onion mixture into spinach; transfer to a serving platter. Set aside.

Meanwhile, sprinkle fish with salt and black pepper. In the same large skillet cook fish in the remaining two tablespoons hot oil over medium high heat for 4 minutes. Carefully turn fish. Reduce heat to medium; cook about 3 minutes more or until fish begins to flake when tested with a fork. Place fish on top of wilted spinach mixture; cover to keep warm.

For vinaigrette, in a small bowl stir together the balsamic vinegar and honey. Add to skillet. Cook and stir until heated through, scraping up any browned bits. To serve, spoon vinaigrette over fish and spinach mixture.

Marie's Note: When making the vinaigrette, turn heat off on skillet and allow to cool about 3 minutes to avoid charring the honey.

Source: Better Homes and Gardens New Cook Book; 14th ed.

Myrtle's Medley Black Eyed Peas

Ingredients:

• 1 bottle beer
• 1 bag black eyed peas
• 2 cups cubed smoked ham (generous cups)
• 8 slices Wright's® thick cut applewood smoked bacon
• 5 dollops Gourmet Gardens® fresh minced garlic
• 1/2 cup butter
• 2 tablespoons dark brown sugar
• 1 tablespoon McCormick® Ground Peppercorn Medley
• 1 teaspoon sea salt
• 1 teaspoon ground thyme
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1 bay leaf 
• 6 cups water

Directions:

Rinse, pick over, and soak black eyed peas in the bottle of beer for eight hours.  You might need to add some water if the container you use means they are not covered or if they soak up so much beer they become exposed on top.

Cook bacon slices, dry on paper towel, crumble, and set aside.  

In the bacon drippings, squeeze out five dollops of minced garlic, making a circle loop the size of a quarter.  Sauté until browned, breaking up the dollops and mixing thoroughly with the bacon drippings.  Transfer to large pot.  

Add butter, onion powder, peppercorn medley, cayenne pepper, salt, thyme, brown sugar, cubed ham, and crumbled bacon.  Set to low heat and stir together all ingredients as the butter melts.

Drain and rinse black eyed peas.  Add water, bay leaf, and black eyed peas to the pot and cover.  Simmer for 1 and 1/2 hours, stirring occasionally.  Remove cover and simmer an additional 30 minutes to reduce down the liquid.

Yield: 8

Medley recipe ingredients adapted from:

http://whatwillwedotoday.com/2012/01/05/recipe-the-best-black-eyed-pea-recipe-ever/

http://www.foodandwine.com/recipes/new-years-day-black-eyed-peas

http://www.food.com/recipe/best-ever-black-eyed-peas-50159

http://allrecipes.com/recipe/daves-georgia-black-eyed-peas/

http://www.tasteofhome.com/recipes/black-eyed-peas-with-bacon

Butternut Squash, Sage, and Goat Cheese Ravioli with Hazelnut Brown Butter Sauce

Ingredients:

• 1 butternut squash (2 lbs)
• 1 tablespoon unsalted butter
• 1 medium onion, minced
• 1 1/2 teaspoons ground sage
• 1 garlic clove minced
• Salt
• McCormick® Peppercorn Medley
• 3 oz. aged goat cheese
• 60 wonton wrappers
• 1 stick unsalted butter
• 1/3 cup hazelnuts, lightly toasted

Preheat oven to 425 degrees.


Directions:

Cut squash in half length wise and scoop out seeds.  Place cut side down on a baking sheet and roast until the flesh is very tender.  Approximately 30-35 minute.  Allow to cool.  Turn off the oven.

Scoop out squash flesh into a medium bowl and mash with a fork until smooth.

Melt the tablespoon of butter in a 10 inch skillet over moderate heat.  Add onion, sage, salt, and pepper to taste and cook, stirring, until onion is golden brown, approximately 5-8 minutes.  Stir in garlic and cook, approximately 1 minute.

After allowing the mixture to cool, add it and the goat cheese to the squash and blend together.

To make the ravioli, set one wonton wrapper on a lightly floured surface.  Place a dollop of the squash mixture into the center.  Dip your finger in water and went the surface of the wonton all around the dollop of squash.  Place a second wonton on top and press together, allowing all the air to escape.  Trim the edges, if desired.  Transfer the ravioli to a kitchen cloth (not terry cloth) to allow it to dry.  Repeat until the filling is finished.

Preheat the oven to 200 degrees.

In a 10-inch skillet, cook hazelnuts in the stick of butter until the butter begins to brown.  Season with salt and pepper to taste.  Cover and keep warm.

Add 1/3 of the ravioli to a gently boiling pot of salted water (approximately 1 tablespoon per every 4 quarts) and cook until they rise to the surface and are tenter, approximately 6 minutes.  Do not allow the water to return to a vigorous boil once you have started cooking the ravioli.

With a slotted spoon to drain off excess water, transfer the cooked ravioli to a buttered baking sheet with sides, cover with foil, and keep warm in the oven. Cook remaining ravioli in two batches.

Divide ravioli among six plates and top with sauce.

Myrtle's Note:  I ran the hazelnuts through a food processor to thicken the butter sauce.  I also added cream to sauce.


Yield: 6

Source:  The Gourmet Cookbook (2004), Ruth Reichel ed., p. 236-237

Vietnamese Chicken Curry with Sweet Potatoes

Ingredients:

• 3 tablespoons curry powder
• 1/2 teaspoon sea salt, or to taste
• 2 pounds skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon chopped shallot
• 2 teaspoons minced garlic
• 1 teaspoon garlic chili sauce
• 3 tablespoons Golden Mountain® Seasoning Sauce or Fish Sauce
• 1 tablespoon sugar
• 3 dollops Gourmet Gardens® Lemongrass 
• 2 dollops Gourmet Gardens® Ginger
• 1 1/2 cups fresh chicken stock 
• 24 baby carrots cut on the diagonal 
• 1 1/2 cups unsweetened coconut milk
• 1 red onion, cut into wedges
• 2 medium-large sweet potatoes, peeled and cut into 1-inch cubes

Directions:

Combine 2 tablespoons of the curry powder and the salt in a bowl. Cut the chicken breasts into thigh-sized pieces. Add to the bowl, turning to coat evenly. Set aside for 30 minutes.

Heat the oil in a medium pot over moderate heat. Add the shallot, garlic, chili sauce, and the remaining 1 tablespoon curry powder. Stir until fragrant, Braise the chicken in batches, approximately 2-3 minutes per side, depending on thickness. Place on a plate and set aside.

Add the fish sauce, sugar, lemongrass, ginger and chicken stock. Bring to a boil, then reduce the heat. Add the carrots and cook for 10 minutes.

Add the coconut milk, onion, and sweet potato into the pot.  Then place the braised chicken on top, cover, and cook covered approximately 15 minutes.  Remove the lid and cook an additional 10-15 minutes.

[Optional:  Transfer to a serving bowl, garnish with Asian basil, cilantro and scallions before serving.]


Myrtle's Note:  This is incredibly delicious!  Oh, my!  I could not track down chili paste, so I substituted a Vietnamese Chili Garlic Sauce and cut the amount in half.  I doubled the sweet potatoes, because I wanted it to be a bit more hearty.  And, given my love of Gourmet Gardens®, I used their lemongrass and ginger products.

Yield:  6 servings


Adapted from:  http://www.epicurious.com/recipes/food/views/Chicken-Curry-with-Sweet-Potatoes-233843

Thai Honey Peanut Chicken

Ingredients:

• 1 pound chicken breasts
• 1/4 cup soy sauce
• 4 tablespoons honey
• 2 tablespoons lime juice
• 2 dollops Gourmet Gardens® Garlic (or approximately 2 large cloves minced)
• 2 heaping tablespoons natural peanut butter 
• 1 teaspoon curry powder
• 1 teaspoon Sriracha (optional)

Directions:

Whisk together the marinade ingredients in a wide, shallow bowl.  Cut up the chicken in bit-sized cubes.  Put the chicken in the marinade and stir thoroughly until completely coated.  Cover with plastic and refrigerate for  an hour (or longer).

Sauté over medium heat until cooked, approximately 7-8 minutes.

Serve over Jasmine rice.

Yield:  4 servings


Source:  http://tastykitchen.com/blog/2010/11/a-tasty-recipe-thai-honey-peanut-chicken/

Lemon Chicken Gyros with Tzatziki and Feta

Ingredients:

• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 cloves garlic, minced
• 1/4 teaspoon McCormack® Peppercorn Medley
• 1/4 cup fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 16 oz boneless, skinless chicken breasts, cut into strips
• Feta
• Chopped lettuce
• Tzatziki Sauce
• Gyro Flatbread
• Lettuce
• Onions (optional)
• Tomatos (optional)

Directions:

In a small bowl, whisk together the oregano, thyme, garlic, pepper, lemon juice, and olive oil.  Put the chicken in a wide, shallow bowl, cover with the marinade, toss thoroughly to coat well, cover, and refrigerate for at least 1 hour.

Remove the chicken from the bowl and saute in a large frying pan for about 5 minutes per side, until the pieces are no longer pink in the center.  Set on a plate and cover with foil.

Cook the gyro flatbread.  Slather tzatkiki sauce on the flatbread.  Add chicken, feta, lettuce, and optional ingredients.

Myrtle's Note:  I did not like the sauce the cook had on this particular recipe, so I used one from another.  However, the marinade was fantastic!  Suggested sides are Labneh and Baba Ganoush.

Yield:  4


Source:  http://www.canyoustayfordinner.com/2011/04/10/lemon-chicken-gyros-with-tzatziki-and-feta/

Chipotle Chicken Chili

Ingredients:

• 2 tablespoons olive oil
• 1 whole vidalia onion
• 4 cloves garlic
• 2 pounds boneless, skinless chicken breasts
• 1 bottle good beer
• 1 can diced tomatoes
• 2-3 whole chipotle peppers in adobo sauce, minced 
• 1 can pinto beans
• 1 can black beans
• 1 can kidney beans
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon sea salt
• 1/4 cup masa harina
• 1 lime
• sour cream
• grated sharp cheddar cheese
• lime wedges

Directions:

Dice (or mince) the onion.  Mince the garlic.  Cut the chicken into pieces the size of large dice.

Heat olive oil in a large pot over medium heat then add the onions and garlic. Cook for a few minutes until the onions soften. Add the chicken and cook until lightly browned. Add 8 ounces of the beer, reserving the rest, then cook for a couple of minutes to reduce.

Drain and rinse the beans.  Add them, the tomatoes (plus juice), chipotles, beans, chili powder, cumin and salt to the pot. Stir to combine, then cover the pot and cook for one hour.

Combine the masa harina with the rest of the beer and stir to make a paste. Add this into the chili, along with the juice of one lime. Stir and cook for 10 more minutes or until thickened.

Serve with sour cream, cheese, and another squeeze of lime!

Yield:  8 double-ladle servings

Source:  http://thepioneerwoman.com/cooking/2013/11/chipotle-chicken-chili/

Naan

Ingredients:

• 3/4 cup warm water
• 1 teaspoon active dry yeast
• 2 teaspoons sugar
• 2 cups all-purpose flour, plus more for rolling
• 1 teaspoon fine sea salt
• 1/8 teaspoon baking powder
• 3 tablespoons plain yogurt
• 2 tablespoons extra-virgin olive oil
• Melted butter
• Coarse sea salt for

Directions:
In a large glass, dissolve the dry yeast and 1 teaspoon sugar with warm water (about 100 degrees F). Let sit until it is frothy (approximately 10 minutes).

Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl.  Then mix together the yogurt and olive oil in a small dish.

Once the yeast is frothy, add the yogurt and the olive oil into the glass and stir to combine. Pour the mixture into the dry ingredients. When the dough is about to come together, use your hands to mix. It will feel like there isn't enough flour at first, but keep going until it transforms into a soft, slightly sticky and pliable dough. As soon as it comes together, stop kneading. Cover the dough with plastic wrap or a damp towel and let it sit in a warm, draft-free place for 3 hours.  A cold oven works fine.

When you're ready to roll, make sure you have two bowls on your counter: one with extra flour in it, and one with water. The dough will be extremely soft and sticky-this is good! Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.

Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom. It should be 8 to 9-inches long, 4-inches wide at its widest point and about 1/4-inch thick. Once you've formed the general shape, you can also pick it up by one end and wiggle it; the dough's own weight will stretch it out a little. Repeat with the rest of the dough.

Warm a large skillet over high heat until it's nearly smoking. Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter at the ready.

Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set your timer for 1 minute. The dough should start to bubble.

After about 1 minute, flip the naan. It should be blistered and perhaps even blackened (typical of traditional naan). Cook 30 seconds to 1 minute more.

Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little coarse sea salt. Place the naan in a towel-lined dish. Repeat with the rest of the naans and serve.

Myrtle's Note:  The full recipe calls for a covered cast iron skillet, but a plain flat skillet works just fine.  It also suggests seasoning seeds, but I prefer plain naan.  Instead of brushing butter on after the naan is cooked, you can brush the pan with melted butter before you cook each one, adding a bit more as you flip them.  This recipe makes for a soft naan, rather than a thinner crispy one. 

Yield:  6

Source: http://www.foodnetwork.com/recipes/aarti-sequeira/naan-indian-oven-baked-flat-bread-recipe/index.html?oc=linkback

BBQ Meatloaf

Ingredients:

• 2 eggs, beaten
• 3/4 cup milk
• 2/3 cup fine dry bread crumbs
• 1/4 cup finely chopped onion
• 1 teaspoon salt
• 1/2 teaspoon dry basil, crushed
• 1/8 teaspoon black pepper
• 2 pounds ground beef
• 1/2 cup homemade BBQ sauce plus more for serving

Directions:

In a medium bowl combine eggs and milk. Stir in bread crumbs, onion, salt, basil, and pepper. Add ground beef; mix well. Lightly pat mixture into an 8x4x2 inch loaf pan.

Bake in a 350 degree oven for 1-1.25 hours or until internal temperature registers 160 degrees.

Spoon off fat. Spread BBQ sauce over meat and bake for 10 minutes more. Let stand 10 minutes before serving.

Source: Better Homes and Garden New Cook Book 14th ed

Basil Burgers

Ingredients:

• 1 egg, slightly beaten
• 1/4 cup chopped onion
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fine dry bread crumbs
• 2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
• 2 tablespoons ketchup
• 1/4 teaspoon salt
• 1/4 teaspoon, black pepper
• 1 clove garlic, minced
• 1 pound lean ground beef
• Nonstick cooking spray
• 4 whole wheat hamburger buns, spit and toasted
• Fresh basil
• 4 tomato slices

In a medium bowl, combine egg, onion, Parmesan cheese, bread crumbs, fresh basil, ketchup, salt, pepper, and garlic. Add beef; mix well. Shape beef mixture into four 3/4 inch thick patties.

Lightly coat a heavy skillet with cooking spray (or use a heavy non-stick skillet). Preheat skillet over medium-high heat until hot. Add patties. Reduce heat to medium and cook, uncovered, for 12 to 15 minutes or until temperature registers 160 degrees on an instant-read thermometer, turning patties once halfway through cooking. If patties brown too quickly, reduce heat to medium low. Serve patties on buns with basil leaves and tomato slices.

Yield: 4

Source: Better Homes and Garden New Cook Book