& mix thoroughly. Shape into 2 inch balls. In a large electric skillet over medium heat brown meatballs in fat. Do not crowd. Remove from skillet. Discard all but 3 tablespoon drippings. Sauce: add onions to skillet & sauté, stirring occasionally until tender. Stir in remaining sauce ingredients. Add meatballs. Partially cover and simmer, stirring occasionally until sauce thickens about 1 to 2 1/2 hours. ___________________________________________________ C LASSIC MEATLOAF Wilma Foston ___________________________________________________ 1 1/2 lb ground chuck 1/2 cup fresh breadcrumbs 1 chopped onion 1 egg beaten 1 1/2 tsp salt 1/4 tsp black pepper 15 oz can tomato sauce 1/2 cup water 3 T vinegar 3 T brown sugar 2 T prepared mustard 2 tsp Worcestershire DIRECTIONS: Preheat oven to 350°. Slightly spray a loaf pan with nonstick spray. Combine ground chuck, breadcrumbs, onion, egg, salt & pepper with 1/2 can of tomato sauce. Form mixture into a loaf & place in pan. Combine remaining tomato sauce, water, vinegar, brown sugar, mustard, & Worcestershire. Pour over the meat loaf. Bake 1 to 1 1/2 hours. ___________________________________________________ M EATLOAF Shirley Lovell ___________________________________________________ 2 eggs 1 pkg onion soup mix 3/4 cup water 1/3 cup ketchup 3/4 cup dried oats 2 lb ground beef DIRECTIONS: In a large bowl combine eggs, soup mix, water, ketchup, & oats & ground beef. Form loaf & bake for 1 to 1 1/4 hrs at 350° ___________________________________________________ M EXICAN EGG CASSEROLE Jane Crisp ___________________________________________________ 20 eggs 1/2 container, cottage cheese 1 canned green chilies 1 pkg mozzarella or Mexican cheese shredded DIRECTIONS: Use one large casserole dish & one small dish. Combine eggs, cottage cheese, & green chilies. Pour in casserole dishes. Place grated cheese on top. Bake at 350° for one hour. It is done when the eggs set. Serves 20 people.
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