Meatloaf

The smell of this meatloaf cooking will drive everyone crazy wondering when dinner will be ready.

Ingredients

4 pounds Ground Hamburger
1 large minced Onion
1 clove minced Garlic
1/4 cup minced Ancho Peppers
1 cup Ketchup
1/2 cup Smoky Barbecue Sauce
1/4 cup Honey
2 pkgs. crushed Saltine Crackers
4 eggs
Salt to taste
Pepper to taste
Ketchup

Mix all ingredients in a large bowl. Pat down in a 13x9 baking dish. Squeeze ketchup over the top of the meatloaf, (be creative if you like). Bake at 350 degrees for 1 & 1/2 hours or until meatloaf is done. Remove from oven. Cut meatloaf slices and put on another plate. (This is to stop the meatloaf from soaking up the grease that is in the pan). Great leftovers for sandwiches.

Moms Coconut Cream Pie

Ingredients:

1 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 cups milk
4 eggs
3 tablespoons butter
1 1/2 teaspoons vanilla
1 1/3 cups Baker's flaked coconut

Meringue for Pie

Pastry for Single-Crust Pie or Premade Graham Cracker Crust


Prepare and roll out pastry. Line a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge. Flute edge, prick pastry. Bake in 450 degree oven for 10 to 12 minutes or till golden. Cool thoroughly. I have used premade crusts and graham cracker crusts in a pinch.


For filling, in saucepan, combine sugar, cornstarch and salt. Gradually stir in milk. Cook and stir until the mixture is thickened and bubbly. Reduce the heat now and cook and stir for 2 more minutes. Be careful not to burn this. You cannot leave it unattended on the stove. Remove from heat.


Separate egg yolks from whites, set whites aside for the meringue. Beat egg yolks. Gradually stir in 1 cup of the hot pudding mixture into the yolks. Return this egg mixture to the hot pudding mixture in the pan. Put back on stove and bring to a gentle boil. Cook, stirring constantly for 2 more minutes. Remove pan from heat and stir in the butter and vanilla. Next, stir in 1 cup of coconut. You can now pour this mixture into your baked pie shell. Add your meringue and top the meringue with the remaining coconut and bake in a 350 degree oven for 12 to 15 minutes to brown the coconut and meringue to your liking. Cool, refrigerate and enjoy. It'll be gone in no time.

Turkey Tettrazini

This is a wonderful casserole that uses leftover turkey or chicken. For a twist, try out the Mexican Turkey Tettrazini. Both recipes started with leftovers I had on hand and is another dish that is comforting on a cold day. You can substitute peas for the corn if you like.

Ingredients

1 pkg. cooked and drained Spaghetti Noodles
1 stick Butter
1 large can Cream of Chicken Soup
1/2 cup finely minced Onion
1 can Creamed Corn
1 can Kernel Corn
1 cup Sour Cream
4 cups cubed leftover Turkey or Chicken
2 cups Grated Cheddar/Colby Cheese
1 thick slice Velvetta Cheese
Salt
Pepper

After cooking noodles, remove water and all ingredients. Warm over the stove till cheeses melt. Can also be put in a large bowl and microwaved. Serve.

Mexican Turkey Tettrazini

Ingredients

1 pkg. Flour Tortillas (tore up into pieces)
1 stick Butter
1 large can Cream of Chicken Soup
1/2 cup finely minced Onion
1 can Creamed Corn
1 can Kernel Corn
1 cup Sour Cream
4 cups cubed leftover Turkey or Chicken
2 cups Grated Cheddar/Colby Cheese
1 thick slice Velvetta Cheese
1 pkg. Chicken or Beef Burrito or Taco Seasoning Mix
Salt
Pepper

Put all ingredients into a large pan and mix. Warm over the stove till cheeses melt. Can also be put in a large bowl and microwaved. Serve.

Chili Stew

This recipe started with just ingredients I had on hand with a lot of experimenting. When in season, I use fresh vegetables and this years garden will have plenty of tomatoes, onions, garlic and peppers to can and put away in the cupboard for the cold winters when chili hits the spot. And son, this is the chili that Adam loves so much. I serve this chili with a choice of saltine crackers or fritos and I top it off with grated cheddar cheese, chopped onions and sour cream. This chili is much better the next day as the flavors have settled in.

Ingredients

2 pounds Ground Hamburger
1/2 pound Ground Sausage
1 large Minced Onion
2 cloves Minced Garlic
1/4 Chopped Bell Pepper
1 whole Chopped Ancho Pepper
1 stalk Chopped Fine Celery

2 large cans Crushed Tomatoes
2 cups V-8 Juice
3 cans Dark Red Kidney Beans (drained)
1 pkg. Williams Chili Seasoning

Saltine Crackers or Fritos
Grated Cheddar Cheese
1 medium Chopped Onion
Sour Cream

Brown hamburger and sausage in a large skillet, adding the minced onion. Once browned, add the garlic, celery and peppers to saute vegetables. Stir occasionally so all vegetables have a chance to hit the bottom of the skillet. Pour off grease. Transfer meat mixture into a large pot and add the crushed tomatoes, V-8 juice, kidney beans and chili seasoning. Simmer for 2-3 hours. Put crackers or fritos in bottom of a bowl, add chili. Garnish with cheddar cheese, onions and sour cream.

I am a huge fan of pressure cookers and when I'm in a hurry, I fix this up right in my pressure cooker. The pressure cooking seems to help the flavors incorporate much quicker and the meat is very tender this way.

Buying Fresh Vegetables

Artichokes
Look for compact and tightly closed heads that are green with clean leaves. If you see leaves that are brown or separated, pass them by.

Asparagus
The stalks should be tender and firm with tips that are compact and close together. The less white on the stalks, the better as they will more tender. Use immediately upon purchase.

Snap Beans
Pods with smaller seeds inside are better. Avoid beans that appear to be dried out or spots on them.

Broccoli, Brussels Sprouts and Cauliflower
For the broccoli and cauliflower be sure that the flower clusters are tight and close together. Avoid ones with dark spots on them. Brussels sprouts should be firm.

Cabbage and Lettuce
The heavier, the better. Avoid dark spots. Check the bottom of the lettuce for signs of yellowing and browning. Pick the nicest looking ones you can find.

Carrots
Carrrots are fairly simple, just avoid those that have a white appearance on the skin.

Cucumbers
Pick the longer, thinner cucumbers for the best taste. The darker the better and avoid yellow. Should be firm. Avoid mushy.

Mushrooms
Caps should be closed around the stems. For the white button type, the whiter the better and avoid those that are darkened from abuse. Use immediately for best flavor.

Peas
Choose pods that are not too big, but yet filled out. Avoid any spotted or dried pods. Should be crisp and firm for best flavor. Bigger is not always better.

Tomatoes
Firm and deep red. Avoid mushy, spotted overripe tomatoes.

Tips For Baking Bread

Tips for Baking Breads

Kneading dough for 30 seconds after mixing improves the texture of baking powder biscuits. For most biscuits, I mix as little as possible for a more tender biscuit.

When bread is baking, a small dish of water in oven helps keep the crust from getting hard. It is very helpful in higher elevations to keep the bread moist so it will rise as it should.

Instead of using shortening, I use cooking oil in waffles and pancakes.

When measuring butter or shortening with a spoon, dip your spoon in hot water first. This will help the fat come free from the spoon.

You know you have to preheat your oven before baking. It is also a good idea to preheat the cookie sheet and muffin tin.

If you have any leftover corn, ham, turkey, cheese, add it to your pancake/cornbread batter for a different taste.

I always add sugar to my cornbread mix.