Basic Meat Loaf

  (serves 4)

1 # ground beef
1 egg
1/2 c. ground up bread crumbs (shake n bake) OR a slice of fresh bread, broken into pieces
2 Tbl. catsup
1Tbl. yogurt or milk (optional)
pinch of garlic powder

pinch of onion granules (or 1 Tbl. finely diced fresh onion)

optional, 2 Tbl. spinach flakes

1/2 tsp salt, pinch of pepper

1 tsp. Italian seasoning

1 tsp. All purpose seasoning

pinch of smoked paprika

Combine everything using a paddle attachment  or mix by hand.
shape into a large patty, put in a casserole dish or cast iron frying pan. You can stuff it with "stuffing" made with bread crumbs or rice. Separate in half and put the stuffing in between two layers, Crimping the edges together. Bake at 325*-350*( for about 35 mins until it looks done.  With 15 mins to go you can top it with a glaze, then put back in the oven.

Glaze: 1 c. catsup

1 Tbl. rice wine or other vinegar

2 Tbl. brown sugar

1/4 tsp onion powder

dash of salt/pepper

Creamy Garlic Shrimp Alfredo Pasta

 (Inspired by The Recipe Critic.  Serves 3-5 depending on how much pasta you use. ) 

INGREDIENTS

1 # shrimp, peeled.

5 to 10 oz  (wide egg noodles or similar) pasta, cooked and drained.  The smaller amount will feed 2 or 3 with generous amounts.  

1/2 c, whole milk

1/4 c. butter

4 oz. cream cheese

2 cloves minced garlic

pinch of garlic powder

1 tsp Italian or All Purpose Seasoning

1/3 c. parmesan cheese

1/2 c. grated mozzarella/provolone cheese (or similar.)

salt/pepper to taste

INSTRUCTIONS

 Sauté the minced garlic and shrimp in a little butter until shrimp is cooked through.  Set aside.

Cook the butter, milk and cream cheese until melted.  Whisk if necessary.  Add the garlic powder, seasoning, salt/pepper. Stir well, cook slowly until slightly thick.  Stir in cheeses, heat again until melted.  Combine the shrimp, pasta and sauce.  Heat to serving temp.  Do not boil.

Zucchini Relish

 12 cups shredded unpeeled zucchini

3 cups chopped onion

5 tablespoons canning or Himalayan/Real salt

About 1 cup sugar (the original recipe called for 6 cups, but that is WAY too much.)

2 ½ cups white or AC vinegar

1 red bell pepper, chopped (optional, but traditional as it gives color)

1 green bell pepper, chopped

1 tablespoon cornstarch or arrowroot

1  teaspoon celery seed

¾ teaspoon ground nutmeg

1 teaspoon ground turmeric

½ teaspoon ground black pepper-optional

1 tsp dry mustard

 

 Mix salt and zucchini. Cover, refrigerate overnite.  Drain zucchini and rinse. Squeeze out excess water; set zucchini aside. (I have also made it with fresh zucchini and just sprinkled a 2 tsp of salt on it, waiting for assembling the rest of the ingredients.)

Place sugar, vinegar, peppers, and cornstarch into a large pot. Add celery seed, nutmeg, turmeric, and black pepper. Stir to combine, then add drained zucchini. Bring to a boil over medium heat; reduce heat to medium-low and simmer for a few minutes. Can be stored in the fridge or water bath processed in half pints for 20 mins.

Topping for burgers, hot dogs, sausage and sandwiches.

Add to salads, such as, potato, macaroni, egg salad, chicken salad, or tuna.

Thousand Island Dressing

Add to deviled eggs.

Add to mayonnaise or ketchup for a different condiment.