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.

Scotch Shortbread

Another Christmas time favorite cookie recipe. Mo made these for years and I know that they were her favorite. Best part is they are quick and easy and one batch makes a LOT of cookies. They are a great cookie-tray filler. 

Scotch Shortbread

1 pound (4 sticks) sweet cream Butter (not margarine)
4 cups Flour
1 tsp Vanilla extract
1 cup Sugar

Soften butter and cream together with sugar. Add vanilla. Slowly add flour using a wooden spoon. Knead dough lightly with your hands until all flour is mixed in.

Put dough onto a large cookie sheet (jelly roll pan.) Press dough down and roll with a rolling pin so that dough is spread out evenly over the cookie sheet. The dough should not be higher than the edge of the cookie sheet (about 3/4" thick.) Refrigerate for one hour.

Bake 30 - 40 minutes at 300 degrees. Bake until white, not brown. Remove from oven and cool slightly. Sprinkle top of cookies with decorative sugars (such as red and green for Christmas.) Cut into 1" squares.

Can be frozen.

MoMo's Cut-Out Cookies

I just recently found out that other people refer to cut-out cookies as sugar cookies. Who knew? Actually, about the only time we had this kind of cookie when I was growing up was at Christmas time so I've always referred to them as Christmas Cookies. 

Whatever you call them, they are the cookies where you roll out the dough, cut it into shapes with cookie cutters, bake and then frost (see the Buttercream Frosting recipe for this!) and decorate. 

MoMo's recipe is the standard by which I judge all other cut-out cookies. The secret to their special taste is in using a combination of Vanilla, Almond, and Orange extracts. It's the perfect combination.

MoMo's Cut-Out Cookies

In a large mixing bowl, combine and beat thoroughly:

These were made by Bree for Easter 2009

1 cup Shortening
2/3 cup Sugar
1 1/4 tsp Salt
1 tsp Almond extract
3/4 tsp Vanilla extract
3/4 tsp Orange extract

Add:

2 Eggs, unbeaten and one at a time
2 1/2 cups Flour

Roll small portions of dough to about 1/4" thickness onto lightly floured surface with rolling pin. It helps to place a piece of saran wrap or waxed paper over the dough before rolling to reduce sticking. Use cookie cutters to cut out shapes. Place cookies onto lightly greased cookie sheet or cookie sheet lined with parchment paper and bake in a 350 degree oven for 8 - 10 minutes.

Remove when edges begin to turn brown. Cool on a rack and frost as desired.

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.

Chocolate No-Bake Cookies

These have always been one of my favorite cookies. Mom usually made them around Christmas time to add a little filler to her cookie trays. She loved that they were fast and easy and something she could make while the oven was being used. She was all about efficiency! And it didn't hurt that they had chocolate AND peanut butter in them. YUM!

Chocolate No-Bake Cookies

2 cups Sugar
½ cup Milk
Dash of Salt
½ cup Cocoa
¼ pound (1 stick) Margarine
½ cup Peanut Butter
1 tsp. Vanilla
3 cups Quick Quaker Oats

Blend sugar, milk, salt, cocoa, and margarine in a saucepan over medium heat and then bring to a boil. Boil for one minute, stirring constantly.

Remove from heat and immediately add peanut butter, vanilla, and oats. Mix well (use a large spoon – not a mixer.) Drop by teaspoons onto cookie sheets covered with foil or waxed paper. Refrigerate to help cookies become firm.

This recipe makes about 4 dozen cookies. They freeze well.

Mo's Turkey Stuffing

I can't imagine Thanksgiving without this stuffing. Mo got this recipe from her lifelong friend Ruthie Kern (Aunt Ruthie). My understanding is that this recipe came from Aunt Ruthie's great-grandmother, Grandma Colegrove. It's simple, but a keeper.

Turkey Stuffing

Single Batch (enough for small turkey):

1 loaf fresh Bread
1 sleeve Saltine Crackers
1 medium Onion (Vidalia or Sweet)
2 cups Milk
2 sticks Margarine (I use butter)
Sage (to taste)
2 Eggs

Double Batch (enough for a large turkey):

1 3/4 loaves fresh Bread
2 sleeves Saltine Crackers
1 large Onion (Vidalia or Sweet)
3 cups Milk
2 1/2 sticks Margarine (or butter)
Sage (to taste)
3 Eggs

In a medium size saucepan, heat milk and margarine over low heat until margarine is melted and milk is hot (but not boiling.)

Meanwhile, cube bread (using an electric knife makes the job fast and easy) and place in very large bowl. Crumble crackers and pour over bread cubes. Chop onion and mix with bread and crackers. When milk and margarine are ready, pour over bread mixture and let stand for 5 minutes. Add sage to taste.

Beat eggs until fluffy and fold in. If mixture is too soupy, add more crackers. If mixture is too dry, add another egg. Salt and pepper to taste.

Stuff turkey. If baking stuffing separately, place in greased casserole and cover. Bake at 325 for about one hour.

Cheeseball

Another family favorite at the holidays is Mo's Cheeseball ... I think she probably got this recipe from a magazine or maybe even off a Philadelphia Cream Cheese or Kraft product label. It's simple to make and is nice to bring to parties or give as a gift. If you make this up at Thanksgiving, you can divide the mixture into thirds and freeze two of them. You can pull one out at Christmas and the other out for New Year's Eve!

Cheeseball

2 packages softened Cream Cheese (8 oz.)

1 jar Kraft Roka Bleu Cheese

1 jar Kraft Old English Cheese

1 tsp. Worchestershire Sauce

1 Tbsp. Dried Minced Onion

Walnuts, finely chopped

Marachino Cherries

Mix together all ingredients with mixer. Refrigerate at least 8 hours or overnight. Divide mixture into 2 or 3 balls, depending on size desired. Roll cheese balls in walnuts until fully coated. Top each ball with a cherry.

These can be frozen but they are better if used when made.