Mom's Meatloaf

Everyone wants to make meatloaf like their mom made it. So now my sweet children you can. And by the way, this recipe is basically the way Mo used to make it ... 


Mom's Meatloaf

1 1/2 pounds Hamburger
1/2 cup Seasoned Bread Crumbs
1 Egg
1/2 Onion, chopped
1/2 cup Ketchup
1/4 - 1/2 cup Parmesan Cheese
1/3 - 1/2 cup Milk
1 Tbsp. Worcestershire Sauce (can sub Soy Sauce if preferred)
More Bread Crumbs to bind as needed
Ground Black Pepper to taste
Dried Basil to taste (optional)

Mix all ingredients, adjusting amounts as needed to create a moist but not soupy mixture. Place into a 9 x 5 loaf pan and form into a loaf. Spread a light layer of ketchup on top of meat and then sprinkle Parmesan Cheese (or breadcrumbs if preferred) on top. Bake in a 350 degree oven for 45 - 60 minutes.

Serve with brown gravy if desired.

Note: I've made this with Ground Turkey as well and it's good but I used less ketchup and more seasonings. Serve with Turkey gravy.

Corn and Potato Chowder

This is a recipe that I'm switching up a bit (the original calls for soy milk and doesn't include potatoes ... I'm going with low-sodium chicken broth and adding potatoes. We'll see!) I'm thinking it might be good with a little shredded rotisserie chicken added as well.

Corn and Potato Chowder

2 Tbsp Olive Oil
1 small Vidalia Onion, chopped
1 cup Celery, chopped
1 cup Carrots, chopped
2 cups Potatoes, par-boiled and diced
1 clove Garlic, minced
6 cups low sodium Chicken Broth
2 cups Corn
1 Tbsp Flour
1 tsp dried Parsley
1 tsp Garlic Powder
1 tsp Salt
1 tsp freshly ground Black Pepper
Rotisserie Chicken (shredded)

Heat oil in a large skillet over medium heat. Stir in onions and celery; cook until just slightly golden. Stir in carrots, potatoes, and garlic. Cook until garlic is slightly golden.

Meanwhile, bring chicken broth to a boil over medium heat then reduce heat to medium. Add corn and the vegetables from the skillet. Cook until vegetables are tender. Add water if necessary.

Reduce heat to low and quickly whisk in flour. Stir in parsley, garlic powder, salt, and pepper. Cook, stirring constantly until chowder thickens, about 15 - 20 minutes.

Mushroom Orzo Soup

Another Wegmans recipe that I really liked -- it's quick and easy and tastes great.

Mushroom Orzo Soup

2 Tbsp Vegetable Oil
1 cup chopped Onionos
1 4 oz. package Wegmans Gourmet Mushrooms (I generally just use sliced white mushrooms)
1 10 oz. package Baby Bella Mushrooms, sliced
2 Tbsp Flour
3 1/2 cups Beef Broth
1 Bay Leaf
1/3 cup Orzo soup pasta

Heat oil in soup pot. Add onions and mushrooms; cook on medium 10 - 12 minutes until soft, stirring occasionally. Reduce heat to low. Stir in flour.

Add broth in a steady stream, mixing continuously to blend with flour. Add bay leaf, bring back to a boil then reduce heat and simmer, covered, about 15 minutes.

Add orzo and cook 6 - 8 minutes, until tender. Discard bay leaf. Season to taste.

Each serving (1 1/4 cups) contains 210 calories, 26 g carbohydrates (5g fiber), 9g protein, 8g fat (1g saturated fat), 0mg cholesterol and 700mg sodium.

Note: Use low sodium beef broth to reduce sodium content. Spray pan rather than use 2 tablespoons oil.

Parmesan Chicken

Grandma (Glennys) gave me this recipe years ago and I've been making it ever since. I don't really measure anything so I'm recording the recipe the way I make it now. The amounts listed are approximate. 

Parmesan Chicken

4 - 6 boneless, skinless Chicken Breast halves
1/2 cup Flour
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 - 1 tsp Black Pepper
3/4 cup Milk
1/8 - 1/4 cup Parmesan Cheese
1 cup Seasoned Bread Crumbs (or Panko with Italian seasonings such as Basil, Parsley, etc. added)
Olive oil

In a small bowl combine the flour with garlic powder, onion powder, and black pepper. Set aside. Next, in another small bowl combine milk with Parmesan cheese. Mix with a fork to blend. Set aside. Finally, on a large plate, pour out bread crumbs or panko.

Prepare each piece of chicken by first coating with the flour mixture until completely covered. Next, dip the chicken into the milk mixture until it is coated on each side. Finally, dredge the chicken in the bread crumbs until well covered. Repeat with remaining pieces of chicken.

Pour oil into frying pan and heat. When oil is medium hot, add chicken and cook, turning once, until golden brown on each side.

This is nice served as is or with melted mozzarella cheese and pasta sauce over it.

Chicken Cheddar Chowder

I found this recipe in the newspaper and decided to try it. It was the winning recipe in a Progresso soup contest submitted by Jennifer Borgesen of Waterford, MI. It's really good and most of the ingredients you'll probably already have on hand. 

Chicken Cheddar Chowder

2 whole Chicken breasts
1 Red Bell Pepper
2 Tbsp. Olive Oil
1 cup Sweet Onion, chopped
1 Garlic clove, crushed
2 medium Yukon Gold or Russet Potatoes, peeled and cut into chunks
2/3 cup Whole Kernel Corn
1 tsp. minced fresh Thyme
1 tsp. minced fresh Sage
1/2 - 1 tsp. Sweet Paprika
2 - 3 cups Chicken Stock or Broth
2 Tbsp. all purpose Flour
1 cup Buttermilk (I used regular milk)
8 oz. (2 cups) shredded Sharp Cheddar Cheese
Salt and Pepper to taste

Cook chicken breasts and cut into bite-sized pieces. Roast bell pepper until blackened on grill or under broiler (or used jarred red pepper slices!) Remove skin from bell pepper and cut into thin strips about 1" long.

Heat olive oil in a large soup pot over med-low heat until hot. Add onion and garlic; cook and stir until onions are softened. Add potatoes and corn; cook until onions and potatoes are light golden brown, stirring frequently.

Add chicken, bell pepper, thyme, sage, paprika, and enough chicken stock to cover potatoes. Cover, simmer 30 - 40 minutes or until potatoes are tender, adding additional chicken stock if necessary. Add flour to the buttermilk (milk) and beat with a wire whisk until smooth. Over low heat, stir flour mixture into the soup, cooking until thickened.

Stir 1 1/2 cups of the cheese, a handful at a time, into the soup. Add salt and pepper to taste.

Serve soup, garnished with remaining cheese. Makes 9 cups or about 4 servings.

Foil Packet Chicken

LOVE this recipe. Makes for a nice dinner. This recipe was originally featured at Wegmans and we liked that we could customize each packet for each family member.

Foil Packet Chicken with Green Beans and Potatoes

4 sheets (12" x 18" each) Heavy Duty Aluminum Foil
4 skinless, boneless Chicken Breast halves
1 can Cream of Mushroom Soup
4 dashes Paprika
2 cups fresh Green Beans, cut into 1" pieces
2 medium unpeeled Potatoes, cubed 3/4"
2 Tbsp Butter
Salt and Pepper to taste

Preheat oven to 450 degrees. Center a chicken breast half on each foil sheet. Top each with soup, potatoes, beans, and paprika. Dot with butter. Season with salt and pepper.

Wrap and seal foil to form packets.

Bake for 20 minutes on a cookie sheet.

Each serving contains approximately 310 calories, 20g carbohyrate (2g fiber), 14g fat (6g saturated fat), 90mg cholesterol, and 640mg sodium.

Stuffed Filet of Sole

This was Mo's favorite way of having Sole and her recipe. 

Stuffed Filet of Sole

1/3 cup Butter
1/3 cup fresh Lemon juice
Salt and Pepper to taste
1 1/3 cups cooked Rice (I usually make 3 cups)
1 cup shredded Cheddar Cheese (plus a little extra to top each filet)
1 10 oz. package frozen Chopped Broccoli (thawed and drained)
8 fresh Sole filets
Paprika

In a small saucepan, melt butter. Add lemon juice, salt and pepper.

In a medium bowl, combine rice, cheese, broccoli, and 1/4 cup of the lemon/butter mixture.

Lightly spray a glass baking dish (13" x 9" is a good size). Spoon rice mixture on top of each filet, roll up, and place seam-side down in the baking dish. Any extra rice mixture can be spooned around filet in the dish.

Top filets with remaining lemon/butter mixture. Top each filet with a little bit of shredded cheddar cheese if desired. Sprinkle with pepper and a little paprika.

Bake at 375 degrees for about 25 minutes, or until fish flakes with a fork.

Serves 6 - 8.

Pot Roast

This is Mo's recipe for Pot Roast that I've always used. It's easy and always good. Just cook it until it falls apart. 

Pot Roast

3# Pot Roast
1 -2 Tbsp. Shortening
6 - 8 Potatoes, peeled and cut into bite-sized pieces
6 - 8 Carrots, peeled an cut into julienne strips
1 Sweet Onion, sliced and separated into rings
1 can Cream of Mushroom soup
1 package dry Onion Soup mix (like Lipton's)
1 soup can Water
Salt and Pepper to taste

Heat oven to 450 degrees. Melt shortening in a large roasting pan. Place meat in pan an brown each side for about 5 - 10 minutes. Reduce heat to 325 degrees. Drain any fat from pan and then cover. Allow meat to roast for 2 - 3 hours (more is usually better.) Flip meat over about half way through.

Peel and cut potatoes, carrots, and onion. Mix together cream of mushroom soup, onion soup mix, and water. Add vegetables to the roasting pan and pour soup mixture over the top.

Salt an pepper to taste. Continue roasting until vegetables are tender (approximately one hour.)

Note:  For more gravy, use 2 cans of Cream of Mushroom soup and 2 packages of Onion Soup mix mixed with 2 cans of water.

Pork and Rice Casserole

This is a nice one dish meal that's quick to put together although it takes a while to cook. Mix it up as soon as you get home and then forget about it for a while -- before you know it, dinner's ready!

Pork and Rice Casserole

1 pound Pork Steak, cubed (or boneless chops or tenderloin)
1/2 cup raw Rice
1/2 cup Onion, chopped
1/2 cup Celery, chopped
2 tsp. Soy Sauce
Salt to taste (I don't add any)
Pepper to taste
1 can Cream of Mushroom soup
1 soup can Water

Brown the pork. Mix together remaining ingredients. Add pork to mixture. Put in a lightly greased casserole dish and bake for 1 1/2 hours at 350 degrees, covered. Stir once in a while. If too thick, add a little additional water. Remove cover for the last half hour of baking.

Note: Add sliced carrots for additional veggie power.

Sweet and Sour Chicken

This is a quick and easy chicken dinner that can be served over rice or egg noodles. It's one of my favorites. Originally from Patty Ayers.

Sweet and Sour Chicken

3 – 4 boneless Chicken Breast filets, cut into bite-sized pieces

¼ cup Cider Vinegar

2 Tbsp. Brown Sugar

1 Tbsp. Cornstarch

2 Tbsp. Soy Sauce

2 Tbsp. Water

½ tsp. Salt (optional)

3 Tbsp. Salad Oil

1 medium Onion, chopped

1 can (20 oz.) Pineapple Chunks in juice

Cut chicken into bite-sized pieces. In a bowl, mix together vinegar, brown sugar, cornstarch, soy sauce, water and salt if used. Open can of pineapple chunks and drain and squeeze as much of the juice as possible from the fruit. Add this juice to the mixture. Set pineapple chunks aside.

In a large skillet heat oil until hot. Add onion and chicken and cook until tender, about 5 minutes.

Add the liquid mixture to the chicken and cook, stirring frequently until mixture boils and thickens. If desired, add the pineapple chunks as well (I usually serve on the side or save for something else.)

This can be served over rice or noodles. 

Rolled Chicken Washington

I haven't made this in a really long time but it was always one of Dave's favorites and I used to make it often if we were having company. It's one of those dinners you can prepare ahead of time and just pop in the oven when it's time. I think if I were making it now I might dress it up a bit with a cream sauce drizzled on each piece. I think this recipe originally was from my Applehood and Motherpie Cookbook -- and almost everything in it is delicious.

Rolled Chicken Washington

1 package fresh Mushrooms, sliced (or 8 oz. can, drained)
4 Tablespoons Butter
4 Tablespoons Flour
1 cup Light Cream or Half and Half
Sprinkle of Black Pepper
½ tsp. Salt
2 ½ cups Sharp Cheddar Cheese, shredded
8 Chicken Breast halves, skinless and boned
½ cup Flour (for coating)
1 – 2 Eggs, beaten
Seasoned Bread Crumbs (or Panko)

Chop mushrooms up into bite size pieces. In a large non-stick skillet, sauté mushrooms in butter for about 5 minutes over low to medium heat. Gradually blend in flour and then light cream, pepper and salt. Cook and stir until thickened. Remove from heat. Add cheddar cheese gradually. When thoroughly mixed, turn mixture into a 9” x 9” pan and chill for at least 2 - 3 hours or until cheese mixture is firm.

Pound each piece of chicken until flat. Shape cheese mixture into 8 sticks. Roll chicken breast around the cheese sticks and secure with toothpicks.

Dip chicken breasts into flour, then beaten eggs, and then roll in bread crumbs to coat.

Place in glass baking dish (I spray with non-stick spray) and bake in a 325 degree oven for approximately 1 hour. Remove toothpicks before serving.

Serves 8.

Glazed Corned Beef

This is a nice alternative to boiling corned beef for St. Patrick's Day dinner. Patty Ayers gave me this recipe after Dave got a taste and wanted more :) The secret to it being tender is cooking the daylights out of it ... 

Glazed Corned Beef

3.5 pound package of Corned Beef Brisket

3/8 cup prepared Mustard

½ cup Brown Sugar

dash Ground Cloves

½ - ¾ cup Apple Juice

Preheat oven to 350°. Place meat fat side up in a roasting pan. Sprinkle spices that come in package on top of the corned beef. Add 1” water, cover, and roast for 2 ½ hours or until fork tender. Drain most of the juice off the meat and discard. Mix mustard and brown sugar together. Score meat on the fat side. Sprinkle with cloves, baste with apple juice and glaze op and sides with mixture. Put meat back into the oven and roast an additional 30 – 45 minutes uncovered, until well glazed. Remove from oven and let cool about 15 minutes. Slice meat across the grain and serve.

4 oz. Serving has 230 calories, 20 g. fat, 55 mg cholesterol.

Note from Pat: The secret to this turning out perfectly is to make sure you cook it enough. If you can’t easily put your fork into it, cook it more! You pretty much can’t overcook it. Just make sure it always has liquid (or glaze when you get to that stage) in it. Only after the meat is fork tender should you add the glaze.

Also, if you are cooking a larger cut of meat or two pieces together, it will require a longer cooking time.

Vegetable Beef Minestrone Soup

This is one of those incredibly easy and fast soups to make that also just happen to be delicious. I got the recipe from Wegmans years ago and it's still one of my favorites.

Vegetable Beef Minestrone Soup

1 pound lean Ground Beef
1 Onion, chopped
1 Zucchini (small), cubed
1 cup grated Carrots
1 can (28 oz.) Crushed Tomatoes (not drained)
2 cans (14 oz.) Beef Broth
1 can (15 oz.) Canellini Beans

In a soup pot, brown beeft until cooked. Drain. Add onion, zucchini, and carrots. Cover and cook on low for about 4 minutes. Add tomatoes, broth, and beans. Simmer, uncovered, for about 20 minutes. Salt and pepper to taste. Serves 6.

Each serving (about 2 cups) is 244 calories, 6 grams fat.

Taco Casserole

I started making this in recent years so Josh and Daniel probably haven't had this, but Bree and Dave really liked it (me too!) so it makes the blog :) 

Taco Casserole

1 – 1 ½ pounds of lean Ground Beef

1 small onion, chopped

1 cup water

½ cup Ortega brand Thick and Smooth Taco Sauce (Medium)

1 small can diced green chilies

1 package taco seasoning mix

1 large package taco shells (18 count)

2 – 3 cups shredded sharp cheddar cheese

1 – 2 small tomatoes, cleaned and diced

½ - ¾ cup sliced green onions

Sour Cream (optional)

In a large skillet, brown ground beef and onions. Drain. Stir in water, taco sauce, chilies, and seasoning mix. Cook for 3 – 5 minutes.

Spray a 13” x 9” pan with cooking spray. Break half of the taco shells into bite sized pieces and lay on the bottom of the baking pan. Cover shells with half of the meat sauce. Add a layer of cheddar cheese using ½ of the cheese. Repeat with remaining taco shells, meat sauce, and cheese. Bake in preheated 375˚ oven for 25 minutes or until bubbly and cheese is melted. Top with tomatoes and green onions after removing from the oven. Serve with a dollop of sour cream on the side.

Yield: 6 generous servings

Slim and Saucy Pot Roast

Another family favorite. This was actually a Weight Watcher's recipe that Grandma (Glennys) used to make. Dad and Josh in particular liked this way to cook pot roast ... the fact that it's lower in calories is just a bonus!

Slim and Saucy Pot Roast

3 pound Beef Pot Roast (trim fat)

1/8 tsp. Pepper

2 medium Onions, sliced

1 can Cheddar Cheese soup

1 large can Tomato Sauce

1 – 2 cans Mushroom pieces (undrained)

¼ tsp. Oregano

¼ tsp. Basil

Place pot roast in a non-stick roasting pan and roast it, uncovered, in a pre-heated 475° oven just til the meat is browned (about 30 – 40 minutes) Pour off fat. Lower oven temperature to 325°.

Season meat with pepper and mix together remaining ingredients. Pour over top of meat and cover tightly. Roast for another 2 ½ hours or until tender. Slice thinly and serve with sauce from pan.

Scalloped Potatoes and Ham Casserole

Wow, does this recipe bring back memories. My mother used to make this every time we had ham for dinner -- which was usually at Christmas and Easter. As a kid, I didn't like the way it looked and wouldn't try it, but my brother gobbled it up so eventually I gave in and tasted it. It's completely amazing to me how something that looks so horrible unappealing can taste sooo good. I'd venture to say if you asked Dan what his favorite meal Mo made was, he'd put this recipe at the top of his list. It's a great way to use up leftover ham and you'll easily get a couple more meals out of this.

Scalloped Potatoes and Ham Casserole

Ingredients:

Potatoes (peeled and thinly sliced using food processor)
Ham (approximately 3 – ½” slices, cubed)
Carrots (sliced)
Onions (sliced)
Cheddar Cheese (grated)
Cream of Mushroom Soup
Milk
Parmesan Cheese
Bread Crumbs
Butter
Flour

In a large greased casserole dish, start layering ingredients in this order:

Potatoes
Ham
Onions
Carrots
Parmesan Cheese
Cheddar Cheese
Pats of Butter
Sprinkle of Flour

Continue layering in amounts desired, ending with a potato layer.

Mix together one can of cream of mushroom soup, about ½ can of milk, and about ½ tsp. black pepper. Pour over the top of the casserole ingredients. Sprinkle top with Parmesan cheese and bread crumbs. Cover casserole with foil.

Bake at 350 degrees for about 2 hours or until potatoes are tender. Take foil off for the last 15 minutes of baking to allow top to brown.

Beef Stroganoff

This is one of Grandma's (Glennys) recipes that is quick to make and always tastes good. Dad loves this -- must be something they had a lot when he was growing up. I'd never had it until it was served for dinner one night at the Paine's house. Adding it to this blog, I'm wishing I could make it tonight!

Beef Stroganoff

2 pounds Top Round Beef, cut into thin strips

4 Tbsp. Shortening

2 Onions, chopped

½ tsp. Garlic Powder or 2 cloves Garlic, crushed

2 cans Cream of Chicken Soup

¾ cup Sour Cream

2 small cans Mushrooms (not drained)

Brown beef slowly in shortening, add all ingredients except the sour cream and cook slowly until the beef is tender (approximately 1 hour). Stir in the sour cream just before serving.

Best served over rice or egg noodles.

Baked Salmon Filets

Baked Salmon Filets

Salmon filets, thawed

Pat of Butter

Lemon Juice

Pepper

Seasoned Salt

Paprika

Spray a baking dish with non-stick spray. Arrange salmon filets in bottom of dish. Dab small pats of butter on top of each filet. Spray a little bit of lemon juice on each filet and then sprinkle black pepper, seasoned salt, and a little bit of paprika onto each one.

Bake in a 375° oven for about 15 – 20 minutes, or until salmon begins to flake. 

Old-Fashioned Beef Stew

This has been a favorite for as long as I can remember. I think it may originally be from The Betty Crocker Cookbook but I honestly can't be sure. I think the bay leaves are what give it such good flavor. All I know is it's always good.

Old-Fashioned Beef Stew

½ cup flour
1 tsp salt
½ tsp black pepper
2 pounds Beef Stew meat (cut into bite-sized pieces)
2 Tbsp shortening
6 cups hot water
4 – 6 pared potatoes (cut into bite-sized pieces)
4 carrots (diced or sliced as preferred)
1 cup celery (diced)
1 medium onion (diced)
1 Tbsp salt
4 beef bouillon cubes
2 – 3 bay leaves (whole, for flavoring, discard before serving)

Melt shortening in a large pot. Mix flour with 1 tsp salt and black pepper in a small mixing bowl. Coat meat with flour mixture. Place meat pieces into pot and brown thoroughly.

Add water and heat to boiling. Reduce heat. Cover and simmer about 2 hours. Stir in remaining ingredients. Simmer about 30 – 45 minutes or until vegetables are tender.

To thicken: In a small covered jar shake 1 cup cold water with 2 – 4 tablespoons flour until blended. Stir into stew. Heat to boiling, stirring constantly for 1 minute or until stew is thickened.