Tuesday, March 24, 2009
- 1 1/2 pounds ground beef-chuck
- 3/4 cup uncooked, quick-oats
- 1 1/2 teaspoons salt
- 1/4 cup chopped onion (I add a little extra, I love the taste of fresh onion!)
- 1/4 cup chopped green bell pepper
- 1/4 cup catsup
- 2 eggs, beaten
Grease a loaf pan.
Combine all of the ingredients into a loaf.
Preheat oven to 365 degrees and cook for about an hour, or until it reaches 160 degrees in the center.
Pour off the juice and place on a platter and cover with meat loaf sauce.
Boarding House Meat Loaf Sauce:
- 3/4 cup catsup
- 2 tablespoons chopped onion
- 2 tablespoons chopped green bell pepper
- 1/3 cup of brown sugar, slightly packed
Heat sauce mixture in a small saucepan and simmer over low heat until the onions and peppers are tender.
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Saturday, March 14, 2009
Wednesday, March 11, 2009
For this dish, all you need is:
- 1- 16 oz. can refried beans.
- 1 -16 oz. can nacho cheese (You can use cheese from a jar as well, any brand will do just fine.)
- 2 -1.25 oz. taco seasoning packets
- 2 cups lettuce
- 1 cup pico de gallo (The great thing about this is you can find this already made up in the salad section of your grocery store. I found it at Wal-Mart. It saves you time and even money on tomatoes, chives and red onions.)
- 1 -16 oz. container of sour cream
- 1 1/2 lb. ground beef (I prefer lean beef.)
Spread the beans evenly on the bottom of a baking dish.
Spread the cheese on top of the beans.
Mix one packet of taco seasoning in the sour cream and spread on top of the cheese.
Place in oven for about fifteen minutes, just long enough to heat the cheese, beans and taco cream spread.
Cook the meat until fully browned with one taco packet.
Top the dish with lettuce and pico de gallo.
Serve with your favorite tortilla chips.
- 1/4 cup all-purpose flour
- 2 tsp. black pepper
- 1 1/2 tsp. ground sage
- 1 lb. mild pork sausage
- 2 1/2 cup milk
- 1/2 cup water
- salt to taste
Mix the flour, sage and pepper together in a small mixing bowl.
Cook the sausage until brown in a skillet for about ten minutes.
Stir in the flour mixture for a couple of minutes until the flour is fully absorbed.
Cream the sausage mixture with milk and water. Turn down the heat and let simmer until it thickens.
Season the gravy with salt.
Serve over split biscuits.
Sunday, March 1, 2009
- 2-3 12.5 oz. cans Tyson Chunk White Chicken Breast (I use 3) drained
- 2 8 oz. blocks of cream cheese
- 1/2 cup sharp cheddar cheese
- 1-2 cups buffalo sauce (I love Heritage Fare's Chicken Wing Sauce and it comes in a 12 FL oz. bottle.)
Preheat oven to 350 degrees.
Spread the softened cream cheese on the bottom of a baking dish.
Heat the chicken in the microwave for about a minute, and shred it with a fork.
Mix the chicken and the buffalo sauce together until the taste is just right for you.
Pour the mixture over the cream cheese evenly.
Sprinkle the cheese over the top.
Bake on 350 degrees for about 15 minutes, you just want the cheese to melt nicely on top.
For an added kick mix the cream cheese with chopped jalapenos.