Living 2 Eat |

Jim’s Delicious Meatloaf

1-1/2 pound ground beef

3/4 cup tomato sauce 

1 cup Pepperidge Farms Herb Seasoned Stuffing
1 teaspoon Sage
1 clove garlic, diced

1-1/2 teaspoon Worcestershire sauce

2 eggs, gently beaten by hand

3/4 cup diced onion

1/2 cup chopped celery

1/2 cup chopped green pepper

1-1/2 Tablespoon Olive Oil

1/3 cup Ketchup

1/4 cup brown sugar

1/4 cup French’s Fried Onions

Sauté onion, celery, & chopped green pepper in Olive oil. 

Mix ground beef, tomato sauce, Herb Seasoning, sage, garlic, Worcestershire sauce, and eggs together in large bowl.

Add sautéed mixture to the ground beef mixture.  Place/press into a greased loaf dish.  Spread Ketchup on the top of the mixture and sprinkle brown sugar over the ketchup.

Bake at 400 degrees for approximately 1 hour.

Sprinkle French’s Fried Onions on top, and cook for 5 more minutes being careful not to burn.

Take your bananas apart when you get home from the store. 
If you leave them connected at the stem, they ripen faster. 

Store your opened chunks of cheese in aluminum foil. 
It will stay fresh much longer and not mold! 

Peppers with 3 bumps on the bottom are sweeter and better for eating. 
Peppers with 4 bumps on the bottom are firmer and better for cooking. 

Reheating refrigerated bread:  Reheat to warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster. 

Sweet Potato Soufflé’ 

Ingredients

·     6 sweet potatoes

·     1 cup white sugar

·     1/2 cup milk

·     1/2 cup melted butter

·     1 teaspoon vanilla extract

·     2 eggs, beaten

·     1/2 teaspoon salt 

·     1 cup dark brown sugar

·     1/3 cup all-purpose flour

·     1/3 cup melted butter

·     1 cup chopped pecans

Directions

1.     In a large stockpot, cover sweet potatoes with 1 inch of water; boil for 20 minutes, or until fork tender. Drain, allow to cool and remove skins.

2.     Preheat oven to 350 degrees F (175 degrees C). Grease or butter one 2 quart casserole dish.

3.     Place potatoes in a mixing bowl and with an electric mixer, beat on low speed until potatoes begin to break up. Increase speed to medium high and blend until smooth.

4.     Reduce speed to low and add sugar, milk, butter, vanilla, eggs and salt. Mix well.

5.     Allow any potato ‘fibers’ to remain on the beater and remove. Pour sweet potato mixture into the casserole dish.

6.     Prepare the topping in a small bowl by whisking together the brown sugar, flour, butter and pecans. Sprinkle mixture over potato mixture and bake for 40 minutes.