Boardinghouse Meat Loaf

BOARDINGHOUSE MEAT LOAF

(Crème de Colorado Cookbook)

Meatloaf was invented to stretch your hamburger so it will feed more people. Everyone makes it differently. I grew up with mixing the hamburger with two eggs, a can of tomato paste and crushed Waverly wafer crackers – very tasty I highly recommend winging it with whatever you have. That being said, thisrecipe is a favorite – it is makes a big batch and takes awhile to cook but worth it. If you are cooking for just two or three freeze half of it raw for another time and cut back a bit on the cooking time. It is good with roasted potatoes, fresh broccoli andbrown gravy from a packet.

1/2 cup minced red onion

3/4 cup minced green onions

3/4 cup minced celery

1/2 cup minced carrots

1/2 cup minced red bell pepper

1/2 cup minced green pepper

1Tablespoon minced fresh garlic

3 Tablespoons unsalted butter (regular butter always worked fine for me)

1 teaspoon salt

1/4 teaspoon cayenne pepper

1 teaspoon freshly ground black pepper

1/2 teaspoon ground white pepper (you can just use more black pepper)

1/2 teaspoon ground cumin

1/2teaspoon ground nutmeg

1/2 cup half and half (dairy aisle)

1/2 cup ketchup

1 pounds lean ground beef

½ pound ground pork

3 eggs beaten

3/4 cup dry bread crumbs (you can buy these in the bakery aisle)

In large heavy skillet, sauté red and green ions, celery, carrots, green and red peppers and garlic in butter until softened. Set aside and cool to room temperature. Combine salt, cayenne, black and white pepper, cumin and nutmeg, and stir into cooled vegetables. Add half and half, ketchup, ground beef, ground pork, eggs and breadcrumbs. Lightly form into a loaf and gently place in large baking dish. Bake 350 degrees for 45-50 minutes.

PAN ROASTED POTAOTES

Easy, inexpensive and delicious (if you can use fresh rosemary)

About 2 pounds little red potatoes

1 medium red onion, coarsely chopped

4 sections of a garlic clove finely chopped

2 tablespoons chopped freshrosemary leaves

½ teaspoon salt

1/2 teaspoon pepper

1/4 cup olive oil

1/4 cup freshly grated or shredded Parmesan cheese

Heat oven to 375. Peel potatoes if desired (I don’t with the little red ones) Cut into 1 ½ inch pieces. Toss potatoes, onion, rosemary, garlic, salt and pepper in rectangular pan (it doesn’t really matter but not too big (13 X 9 X 2 inches).

Bake uncovered 40 minutes, stirring occasionally. Sprinkle with cheese; toss until potatoes are evenly coated. Bake about 10 minutes longer or until potatoes are tender and golden brown.

CINDY’S FROG EYES

These are delicious and simple and a great item to take to a picnic, as long as you make sure the pickles are totally dry before preparing.. Otherwise the meat and cream cheese won’t stick. Believe me I know…

Ingredients -

Large jar ofwhole dill pickles

• Cream Cheese (large tub or two packages)
• Thin sliced deli meat (turkey, chicken, ham, dried beef - your choice)

Preparation-
Remove pickles from jar and dry them off thoroughly

• Soften cream cheese slightly (25 seconds in the microwave depending on how cold the cream cheese is)
• Spread cream cheese ona slice of deli meat
• Wrap thedeli meat w/ cream cheese arounda dried pickle.
• It may take two or three slices of deli meat and cream cheese to wrap around pickle completely (layers)
• After all the pickles are wrapped with the cream cheese and deli meat, placethe pickle wraps in the fridge (cover with saran wrap or aluminum foil)
• Chill for at least an hour
• Remove from fridge and slice pickle wraps into 1/4 inch to 1/2 inch slides
• Store in fridge until ready to serve

MIKE’S NEW ENGLAND CLAM CHOWDER

1 heaping cup chopped white onion

1 heaping cup chopped celery

2 heaping cups diced potatoes (you can push this to three cups to make it thicker)

4 bottles of clam juice

1 stick of butter unsalted

1 frozen fish stock (This can be a bit hard to find – whole foods typically has it in a freezer section)

3 cans of chopped clams (do not drain)

2 cans of diced clams (do not drain)

4 slices of prosciutto

1 pint of half and half

1 cup flour

Sauté the onions, celery and potatoes in unsalted butter until soft. At the same time, bring 4 bottles of clam juice to a simmer. While the clam juice is heating upgradually and 1 cup of flour to the onion, celery and potato sauté. Then add the hot clam juice.

Add enough water to the fish bouillon to make a total of 2 ½ cups and bring to a boil. Now add the cans of clams, prosciutto and the fish stock to the sauté and mix together. Let it simmer for 20 minutes. Then remove prosciutto and slowly add 1 pint of half and half simmer uncovered for 20 minutes on low/ medium heat.

Note – if you have problems getting the fish stock try asking the butcher in the meat/fish department.

POTSTICKERS (CHICKEN GYOZA)

1 pound ground chicken (or ground pork

2 Tablespoons garlic, minced)

2 Tablespoons fresh ginger minced

2 Tablespoons shallots minced

2 Tablespoons Thai hot chili paste

2 Tablespoons fresh basil leaves chopped

2 Tablespoons fresh cilantro leaves chopped

30 Wonton wrappers

Egg Wash – 1 egg beaten poured through strainer

Mix ground chicken, garlic, ginger, shallots, chili paste, basil and cilantro together. Chill the mixture .

Brush the egg wash on the inside of the wonton wrappers and fill with the chilled mixture. (Do this one at a time as the egg helps to glue the stickers together) If the wrappers are square, fold into triangles. If the wrappers are round you can squeeze them up so it looks more like a dumpling.

In a pot fitted with a steamer basket, bring 1 to 2 inches of water to boil. Steam the pot stickers in the basket for 8 to 10 minutes until the wrappers are translucent.

****I don’t use a steamer basket; I use a low level of really hot water in a frying pan as I like them to brown a bit. You need to pay attention to how they are cooking, it doesn’t take long, but if you move them around too much they will fall apart.

Suggested Dipping Sauce

1 golden delicious apple (or other yellow or green apple)

1 cup soy sauce

Fresh ginger (peeled) the amount depends on your taste

1 bunch of scallions

3 fingers of mint (if you cannot find mint the sauce will be fine)

1 tsp sesame oil

1 tablespoon chili sauce

I mix the ingredients together in a small blender with the sesame oil drizzled in slowly at the end

FAT CAKE

Heavy like a pound cake I have been making it since s I was eight.. Canned cream cheese frosting goes well with it or whatever you like. Just make sure the cake is cooled before frosting it.

3 cups sugar

1/2 cup Crisco

1 stick margarine

5 large eggs

3 cups white flour

1 cup milk

1 teaspoon vanilla/butternut or lemon flavoring (to your taste)

Preheat oven to 350

Grease and flour an oblong pan

Cream sugar, Crisco and margarine together with a mixer until creamy. Gradually add in the sugar and continue beating. Add one egg at a time and beat. Fold in milk and flour in alternately (really- this is important). Mix in flavoring.

Bake until the top is golden brown and the cake springs back a bit if you touch it gently. It will be at least 45 minutes.

ASIIAN CHICKEN SALAD

This is pretty easy to make – women seem to especially like it. I like it with more rice wine vinegar and skip the sugar but you should try it by the recipe the first time.

1 head chopped cabbage

3 cooked chicken breasts (cubed) (you can either pan boil them or if you are in a hurry you can buy already cooked pieces of chicken breasts in bags at the grocery store)

5 green onions (chopped)

3 Tablespoons Sesame seeds (browned in a little skillet, no oil) - this does not take very long or it will burn

1 cup cashews (browned in same skillet, no oil)

1 Bag Raman noodles crunched up – oriental or beef flavored

Sauce

½ cup oil

4 Tablespoons rice vinegar (it does need to be “rice” vinegar for this recipe)

1 Tablespoon Sugar

2 teaspoons salt

1 teaspoon pepper

1 seasoning packet from the rah man noodles

Pour the sauce over the chopped cabbage and mix, then mix in the nuts. If you are making ahead it turns about better if are able to add the nuts not too long before serving as they can get soggy.

SPAGEHETTI PIE

This recipe freezes well before baking – just don’t freeze it with the mozzarella on it as it goes on top at the very last.

6 0z dried spaghetti

2 eggs beaten

¼ cup parmesan cheese

2 Tablespoons butter

1/3 cup chopped onion

1 cup sour cream

1 lb ground Italian sausage

1 cup water

4 oz shredded mozzarella cheese

1 small can tomato paste

Break spaghetti in half. Cook in boiling, salted water until done. Drain. While still warm combine spaghetti with eggs and parmesan cheese. Pour into a 10” pie plate and pat mixture up and around sides. Melt butter, add onion and sauté until limp. Stir in sour cream and spoon over spaghetti. Crumble sausage and cook in skillet until done. Drain fat. Add tomato paste and water. Simmer 10minutes. Spoon sausage mixture on top of sour cream mixture. Bake at 350 degrees for 35-45 minutes. Arrange mozzarella op top and return to oven just until cheese is melted.

CHILI RELLENO BAKE

This recipe, as is, works great for kids or folks who don’t like spicy food. I never make it this way – see side notes

1 lb hamburger

1/2 cup chopped onion

1/2 teaspoon salt

1/2 teaspoon pepper

2 cans (4 oz) chopped green chili(I add a half small can of diced jalapenos)

I add a small can of sliced olives

1 ½ cups sharp cheddar cheese – grated

1 ½ cups milk

1/4 cup flour

1/2 teaspoon salt

Dash pepper

4 eggs beaten

Hot pepper sauce (I go pretty heavy on this)

Brown hamburger and onions, drain fat. Add seasonings. Place 1/2 green chilies in 10 X 6 dish and sprinkle with half the cheese. Top with meat and then with remaining chilies and cheese. Combine remaining ingredients and beat until smooth. Pour over the chili meat mixture. Bake at 350 degrees until lightly browned. Cool 5 minutes.

DEBBY BUSKIN’S MOM’S BARBEQUE BEEF

3 lbs boneless beef in pieces (stew meat)

1 24 oz bottle catsup

1 Tbls. Wine and garlic vinegar

! green bell pepper grated

1 onion grated

1 tsp pepper

1 tsp allspice

1 tsp salt

1 tsp dry mustard

Put all the ingredients in a large pan, slow cooker or crock pot and cook for 3 hours on low heat. Remove meant, trim fat, shred and put back in sauce. Cook for one hour and serve with good fresh hamburger buns.

ROAST PORK

! Reynolds cooking bag

1 Tablespoon Flour

3 – 4 pound pork loin roast

1 cup apple juice

1 teaspoon rosemary

Pepper

1 medium onion sliced

1 large carrot sliced

1 Tablespoon flour

¼ tsp thyme

Salt/garlic salt

Parsley

Preheat oven to 325 degrees. Shake flour in the cooking bag and place in 12X8X2 baking dish. Pour in juice and turn bag until flour is well mixed. Season the roast with remaining ingredients and place vegetables in the bag around the roast. Close the bag and tie and cute 6 ½ inch slitsin the top of the bag. Bake 2 to 21/2 hours or until thermometer reads 160.

LEMON RICOTTA COOKIES

Makes 4 dozen cookies

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

2 large eggs

15 ounces whole-milk ricotta cheese

1/2 teaspoon lemon extract or 1 teaspoon lemon baking oil

3 Tablespoons lemon zest freshly grated

1 Tablespoon lemon juice

2 ½ cups all purpose flour

1 teaspoon baking powder

1 teaspoon salt

GLAZE

6 Tablespoons (3/4 stick) unsalted butter

3 cups powdered sugar

3-4 tablespoons lemon juice

DECORATION

Silver dragees (small silver balls) or decorating sugar optional

Preheat Oven to 350 degrees and line baking sheets with parchment paper. Combine butter and sugar in bowl: cream together until light and fluffy. Add eggs, ricotta, lemon extract or baking oil, zest and juice; blend well. Add 1 cup flour, baking powder and salt; blend to combine. Add remaining flour in 2 parts, blending to combine between each until dough forms.

Drop by rounded tablespoonfuls 2 inches apart onto baking sheets. Bake until cookie edges are very light golden, about 12-15 minutes. Let cookies rest on baking sheet for a few minutes and transfer to wire cooking rack.

While cookies cool, prepare glaze by creaming together butter and sugar. Continue to mix, gradually adding juice until desired consistency. Decorate cooked cookies by adding decorating sugar or dragees before icing sets.

Source – America’s Dairy Farmers

SCOTCH SHORTBREAD

This was a Christmas tradition in my house carried down from my Grandmother Charlotte Holtz. The recipe actually comes from the 1943 edition of The Joy of Cooking. I still have the book, although I have to keep it a zip lock bag to keep it from disintegrating.

They cookies are rich but not too sweet and are very crumbly.

Sift ½ cup powdered sugar

Beat 1 cup butter until soft and add the sugar in gradually. Cream the two until they are well blended.

Add 1 tsp vanilla or ¼ tsp freshly ground nutmeg

Combine, and then work in with hands:

2 cups sifted bread flour

1/4 teaspoon salt

1/4 teaspoon baking powder

Roll the dough to the thickness of 1/3 inch. Cut into squares (or with thick cookie cutters). Bake on a greased cookie sheet at 375 for about 20 minutes.

REUBEN SOUP AU GRATIN

This is a great winter soup and easy to make. But do NOT make it ahead of time or the cream will curdle. It is best if served right away. Crème de Colorado Cookbook 1987

1 cup beef broth

1 cup chicken broth

1/4 cup chopped celery

1/4 cup chopped onion

1/4 cup chopped green bell pepper

1 Tablespoon cornstarch

2 Tablespoons water

1/4pound corned beef, shredded

1 ¼ cups shredded Swiss cheese (plus ¾ cup for on top later)

3/4 cup sauerkraut, drained, rinsed and squeezed dry

4 tablespoons butter

2 cups half and half

Salt and freshly ground black pepper to taste

4 rye bread rounds toasted (this part is optional)

3/4 cup shredded Swiss cheese

In heavy saucepan, h eat beef broth, chicken broth, celery, onion andgreen pepper to boiling. Reduce heat and simmer covered until vegetables are crisp-tender, about 5 minutes. Dissolve cornstarch in water and blend into soup. Cook until soup thickens, stirring constantly. Remove from heat and stir in corned beef, 1/1/4 cups Swiss cheese and sauerkraut.

In top of a double boiler over simmering water, melt butter and stir in half and half. Add soup and stir until smooth and thoroughly heated. Do not boil. Season with salt and pepper. Ladle soup into 4 oven proof bowls. Cover bread rounds with equal parts of the ¾ cup Swiss cheese. Float 1 bread round in each bowl of soup and place under broiler until cheese is bubbly and golden.

***The broiling part makes a wonderful presentation but the soup is fine as is as well.

LEE’S FUDGE

6 cups sugar

1 ½ cups margarine

1 1/3 cups evaporated milk

1 – 12 oz package semi-sweet chocolate pieces

1 – 13 oz jar marshmallow crème

2 cups chopped nuts

2 teaspoons vanilla

Combine sugar, margarine and milk in a heavy 5 quart dutch oven, bring to full rolling boil, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat, stir in chocolate pieces until melted. Add marshmallow crème, nuts and vanilla, beat until well blended. Pour into 2 greased 9” X 13” pans. Cool.

LEE’S MICROWAVE PEANUT BRITTLE

1 cup sugar

1/2 cup light corn syrup

1 cup raw Spanish peanuts

1 teaspoon butter or margarine

1 teaspoon vanilla

1 teaspoon baking soda

Line cookie sheet with foil, lightly butter. In 8 cup microwave-safe measuring cup or medium microwave safe bowl, combine sugar and corn syrup. Microwave on HIGH for 3 minutes: stir. Add peanuts: blend well. Microwave on HIGH 2 1/4 minutes or until mixture is light brown: stir in butter and vanilla. Microwave on HIGH for 30 seconds. Add baking soda: stir quickly to blend. Pour immediately on to cookie sheet: quickly spread with wooden spoon. Cool 30 minutes. Break into pieces. Makes 15 ounces.

SHRIMP SPAGHETTI

1 ½ pound shrimp

8 oz olive oil

5 garlic clove sections pressed (you can use garlic powder or crushed garlic)