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. . . speakin' of cookin' - i'm makin' some Meatloaf





Ingredients

2 1/2 pounds 92% - ground chuck beef
2 cups tomatoe-basil pasta sauce
1 large green pepper - chopped
1/2 cup (2 ounces) preshredded fresh Parmesan cheese
1/2 cup finely chopped onion
1/3 cup chopped fresh flat-leaf parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
4 whole garlic cloves - chopped
1 teaspoon paprika
2 large egg whites
1/2 cup Italian-seasoned breadcrumbs
5 slices of Health Nut Bread (balled up pieces) - 1/2 inch

> topping:

2 cups tomatoe-oregano-basil paste
1 teaspoon hot pepper sauce
1/2 teaspoon ground coriander
1/4 cup red wine vinegar
3 tablespoons brown sugar

> Sides: mashed potatoes and green string beans


. . . usin' a slow-cooker for 5 hrs - then [i]oh mi lord



l8Tr . . .

edit: forgot the Green Pepper ;)

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I hope you've got enough for everyone...especially me!

OMG that looks good Richard.

I hope you've got enough for everyone...especially me!

OMG that looks good Richard.

. . . plenty of 'Virtual MeatLoaf' to go 'round 'ere @ the Cafe'

< and the dinner is on - as i said - slow-cookin' . . . gotta run

< Paul - i'll transport some to ya ;)


l8Tr

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. . . won't be string beans - 'avin' asparagus ;)


l8Tr . . .

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That's ok I prefer Asparagus any way. :)) Yummmmmmmm

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What you do today you will have to live with tonight

. . . Souvlaki and the Greek Festivals are arriving in the Carolina's next week



"Greek salad") - A salad of tomato, cucumber, bell peppers and red onion,

seasoned with salt, black pepper and oregano, and dressed with olive oil.

Feta cheese, capers and olives are sometimes added






Ingrediants:

Souvlaki or Souvlakia are grilled, marinated lamb kebabs served in toasted Pita breads

with your favourite selection of shredded salad and sauces.

Keep experimenting with your own combinations until you find your family's favourite way to serve them.

* 500 grams / 1 lb of lamb leg steak
* skewers
* juice of 1 lemon
* 1/2 cup of olive oil
* 1 tablespoon of white wine vinegar
* 2 to 3 cloves of garlic
* 2 bay leaves
* small bunch of fresh oregano
* salt and pepper to taste

* 4 large pita breads
* Oil for frying

* Tzatziki or Greek Yoghurt
* Hummus (optional)
* Spicy Tomato Sauce (optional)
* Sweet chili sauce (optional)
* Prepared shreaded salad of lettuce, herbs etc.


. . . lemon juice, garlic, olive oil and oregano give ordinary chicken skewers a kick of flavor.

Served with tzatziki, a cooling sauce made from yogurt and shredded cucumber

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No pics but this dinner is a fave of ours.
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Carrot Slaw
Fresh carrot salad with raisins and apples.

6 medium carrots
1/4 cup celery
1/3 cup raisins
1/2 cup diced apple
1/2 cup mayonnaise
Salt to taste

Grate the carrots by hand or in a food processor. Carrots must be very fine. Toss with the celery, raisins and apple. Mix in the mayonnaise, season carefully with salt and chill thoroughly.

Keep a bowl of ice under your bowl of carrot salad to keep it fresh.

Serve on a leaf of your favorite lettuce.
==================================================================

Cranberry Pork Roast

1 boneless pork loin roast (3 lbs)
1 can (16 oz) jellied cranberry sauce
1/2 cup sugar
1/2 cup 100% cranberry juice (not that 27% kind)
1 tsp dry mustard
1/4 tsp ground cloves
2 Tbl cornstarch
2 Tbl cold water
Salt to taste

Place pork roast in a slow cooker. In a glass bowl, mash the cranberry sauce; stir in sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and cook 6-8 hours on medium until tender. Remove roast and keep warm. Meanwhile, take 2 cups of the roast juices (adding water if necessary), and pour into a saucepan. Bring to a boil over medium-high heat. Mix the cornstarch and water to make a paste; stir into gravy. Cook and stir until thickened.
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Mashed Potatoes

These are the most decadent and delicious potatoes you have ever tasted. I make these when we have either cranberry pork roast or chicken-fried steak (or about any other time as well). Forget your cholesterol for a meal and enjoy!

I like making these Mashed Potatoes with Yukon Gold, when available.

About 6-7 medium boiling potatoes(Yukon Gold or a quality Idaho)
1/4 pound (1 stick) butter
1 cup whipping/heavy cream
1/4 cup of shredded cheddar cheese
1 Tbl chopped chives
1/4 tsp garlic powder
1 tsp parsley flakes
Whole Milk

Boil potatoes roughly 30-40 minutes until soft when fork is inserted. Drain potatoes and return to pot. Whip potatoes without any liquid ingredients (very important) to assure a dry consistency. Add butter and cream; whip well. Add additional cream or milk until you have the desired consistency. Add remaining ingredients and beat until well blended. Dollop with additional butter and garnish with additional chives, if desired.
================================================================

Drop Biscuits

2 cups all-purpose flour
3 tsp baking powder
1 tsp salt
1 tsp sugar

3/4 cup milk
1/3 cup corn oil
1 beaten egg

Blend the flour, baking powder, salt and sugar. Combine the remaining ingredients and pour over the dry ingredients. Stir together lightly.

Drop by spoonfuls onto a buttered cookie sheet. Bake in a 450° oven for 12 to 15 minutes.
===================================================================

And for dessert

Pecan Pie

Fresh pecans are the key to a fine Pecan Pie. Enjoy!

1 9-inch pie shell

3 eggs
1 cup dark Karo corn syrup
1/2 cup dark-brown sugar
4 Tbl butter, melted
1 tsp vanilla
1 1/4 cups pecan halves

Turn the oven to 425°F.

Beat the eggs in a bowl with a fork or whisk until very well blended. Add the corn syrup, brown sugar, melted butter, and vanilla. Blend well again. Stir in the pecans, then pour the mixture into the pie shell.

Bake the pie for 15 minutes, then reduce the heat to 350°F and continue to bake for another 15 to 20 minutes. The edges of the pie should be set but the middle still has a little wiggle to it. If the pie bakes too long, it will be so hard when it sets that you may have brickle on your hands, so watch the pie closely. Let the pie cool and serve with whipped cream (the real stuff not that Cool-Whip crap).

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. . . oh mi lord - the "Cranberry Pork Roast" - i make iT quite similar

and mi taste-buds are droolin' @ the moment - nice one Dom & Thanks forthe submissions . . . tasty & yummy ;)

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It's Labor Day in the US. The tradition is something out on the grill. Rotisserie chicken anyone?

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It's Labor Day in the US. The tradition is something out on the grill. Rotisserie chicken anyone?

Yes please, with some pommes de terre!!!
LOL

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It's Labor Day in the US. The tradition is something out on the grill. Rotisserie chicken anyone?

Yes please, with some pommes de terre!!!
LOL

Sorry folks, not enough to go around.

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Ah, meatloaf! Classic! That looks great, Richard! It's been a couple years since I made meatloaf... If you don't mind, I'd like to make your recipe! For today's dinner, I ingested a chicken cesar salad and I consumed a bottle of Chablis. For "dessert", I drank a double cortado. It was a tasty meal!

Ah! I'm quite sleepy now - I think I'll retire for the evening, and do some light reading before I fall asleep. Bye for now, everybody!

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that would have worked if you hadn't stopped me

Dominique, Thanks for the post and sharing those are great recipes. I can't wait to try them out.

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What you do today you will have to live with tonight

It's Labor Day in the US. The tradition is something out on the grill. Rotisserie chicken anyone?

. . . throw THIS on the barbie (skewered)




Souvlaki:

3 tablespoons fresh lemon juice
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
2 teaspoons olive oil
1/2 teaspoon salt
4 garlic cloves, minced
1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 medium zucchini, quartered lengthwise and cut into (1/2-inch-thick) slices
Cooking spray

Tzatziki Sauce:

1/2 cup cucumber, peeled, seeded, and shredded
1/2 cup plain low-fat yogurt
1 tablespoon lemon juice
1/4 teaspoon salt
1 garlic clove, minced

To prepare souvlaki, combine the first 5 ingredients in a zip-top plastic bag;

seal and shake to combine. Add chicken to bag; seal and shake to coat.

Marinate chicken in refrigerator for 30 minutes, turning once.


Remove chicken from bag; discard marinade.

Thread the chicken and zucchini, alternately onto each of 4 (8-inch) skewers.



. . . then, simply lay 'er on the barbie . . . grill to yer likin' ;)

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That sounds great Richard I will have to try it.

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What you do today you will have to live with tonight

Lamb
1/2 cup plus 1 tablespoon olive oil
6 garlic cloves, minced
2 tablespoons Dijon mustard
1 3/4 pounds unpeeled new red potatoes (about 22 1 1/2-inch-diameter), scrubbed, quartered
2 racks of lamb (about 1 1/4 to 1 1/2 pounds each), trimmed, frenched
Pesto
2 cups (packed) fresh mint leaves
3/4 cup olive oil
1/4 cup fresh lemon juice
4 garlic cloves
1 teaspoon salt
1/2 teaspoon dried crushed red pepper

Fresh mint sprigs

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. . . well - hunger strikes - see ya's l7Tr

> another way of makin' the Roast Rack of Lamb < >

The parsley-breadcrumb coating seals in the juices, while the mustard adds additional flavor to this truly delicious Italian lamb recipe!




Ingredients:

1 rack of lamb, 8 ribs
1 garlic clove, split in half
1/4 cup fresh lemon juice
Salt
Freshly ground black pepper
1 tbsp minced fresh thyme
1/4 cup fresh breadcrumbs
1 tbsp minced parsley leaves
1 tsp Dijon mustard
1 small bunch curly parsley sprigs
1 lemon, cut into wedges

Preparation:

1 - Adjust rack to center of oven and preheat to 375F.

2 - Trim most of the fat from the top of the meat. Rub the roast well with garlic, lemon juice, salt, pepper and thyme.

3 - Wrap each exposed bone end of the chops with foil to prevent burning while baking.

4 - Place lamb meat side down on a rack in a roasting pan. Cook until meat thermometer registers 140F for medium-rare, about 35 minutes, or 145F for medium, about 45 minutes.

5 - While meat is roasting, combine breadcrumbs and parsley in a small bowl; set aside.

6 - Remove lamb from oven and turn it over. Spread mustard over meat and firmly press breadcrumb mixture over top of lamb. Return to oven and bake until crumb mixture is lightly browned, about 10 minutes. Remove foil from bone ends and let rest for 10 minutes before serving.

7 - Place rack on a large oval platter and garnish with parsley sprigs and lemon wedges. carve between ribs to serve.

Serves 3 to 4



. . . Mangiare

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And in the Mump's household as well:



LOL I like your option much better Dr. C.E.T.I. :-)

. . . well - back to shawarma








. . . of course - one has to follow all these delicacies with some Turkish Coffee




and, in closing - for the day - along with the Turkish Coffee - one MUST have some Baklava too . . .




NOTE that there is enough to go around - sooooo - PIG OUT!!!

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Richard that made me even more hungry than I already was.:)

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What you do today you will have to live with tonight