Salsa Meatloaf and Mexican Style Rice

Salsa Meatloaf

2 lb. ground beef
1 C. oatmeal
1/2 C. chunky salsa
1 egg
Salt and pepper to taste

Mix ingredients together, shape into loaf and put into a pan. Bake at 350 degrees for 1 hour, or until the loaf is cooked through..

Mexican Style Rice

1 Tbsp. oil
1 ½ C. long grain white rice
2 cloves garlic, minced
1 very small onion, diced
1 ½ tsp cumin
2 Tbsp. chicken bouillon
4 oz. tomato sauce
3 ½ C. water
2/3 C. frozen mixed vegetables

In a large skillet heat oil and add rice to brown slightly. Once browned add garlic, onion, cumin, bouillon and tomato sauce. Stir to mix. Add water then frozen vegetables. Bring to a boil then turn heat to low and simmer until all the liquid is absorbed about 20 to 25 minutes.

Chicken in Basil Cream Sauce over Angel Hair Pasta

This is the very first meal I cooked for my husband after we were married.

Chicken in Basil Cream Sauce over Angel Hair Pasta

1/2 C. milk
1/2 C. dry bread crumbs
6 boneless skinless chicken pieces
3 T. butter or margarine
1 T. olive oil
1/2 C. water
1 C. heavy whipping cream
1 4-oz. jar diced pimientos, drained
1/2 C. grated Parmesan cheese
1 t. dried basil
Pepper, to taste
1 t. cornstarch
Angel hair pasta, cooked

Preheat oven to 350°F. Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with bread crumbs. In skillet over medium heat, brown chicken on both sides in butter and olive oil until cooked through. Remove and place in preheated oven to keep warm. Add water to skillet. Bring to a boil over medium heat and stir to loosen browned bits from pan bottom. Stir in whipping cream and pimientos, boil and stir for 1 minute. Reduce heat. Stir in Parmesan, basil and pepper and cook until heated through. Mix cornstarch with extra water and stir into skillet if needed to thicken sauce. Pour over chicken. Serve over angel hair pasta.

Italian Sausage Spaghetti

I make this sauce all the time....it's a family favorite around here. I make it when I need something easy.

Italian Sausage Spaghetti

2 lbs. Italian sausage

48 oz. spaghetti sauce

1 (6 oz.) can tomato paste

Green pepper, diced

1 lg. onion, diced

1 tsp. parsley flakes

1 c. water

Spaghetti, cooked

Parmesan cheese, for garnish

Remove casings from sausage and break into medium sized pieces. Place sausage in skillet with green pepper and onion and cook until sausage is brown and vegetables are tender. Meanwhile, place remaining ingredients in crock pot. Add drained sausage/ vegetable mix and cover; cook on low 4 hours. Serve over cooked spaghetti. Sprinkle with Parmesan, if desired.

Chinese Chicken Salad

Chinese Chicken Salad

2 Chicken breasts

1/2 c Crumbled bacon

water

1/4 c oil

1 Head of lettuce sliced thin

1 cucumber, sliced thin

Dressing

1 lemon, juiced

3 Scallions, sliced thin

4 tb Sugar

1/2 tsp Salt

1 c Sesame seeds

1/4 tb Black pepper

1/2 c sliced almonds

Garnish

1 c chow mein noodles

Simmer chicken breasts in water to cover until meat is tender, drain and cut into small strips or dice size pieces. In a frying pan, toast almonds and sesame seeds in a small amount of butter or oil. Combine all of the above ingredients together except the Chow mein noodles and the bacon. Just before serving toss salad with the dressing and add noodles and bacon. For the dressing: Combine ingredients in a jar, shake well.

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Meatballs with Mushroom Gravy





Meatballs with Mushroom Gravy

1 pound ground beef
4 slices soft white bread, crusts removed
adobo, to taste
1 tbsp minced dry onion
1 can (10 oz) cream of mushroom soup
1/3 cup water
1 (8 oz) package mushrooms, sliced

Pull apart bread into small pieces. Combine beef, bread, adobo and minced onion in large bowl. Shape into medium sized meatballs. Brown meatballs in hot skillet. Turn them occasionally so all sides are brown. Place everything in a crockpot. Cook on low for 4- 6 hours, or until done.

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Goldenrod Eggs on Toast

Until I can get caught up with my typing I am going to work on moving my old blog's post to this one.

Goldenrod Eggs on Toast

6 hard boiled eggs
2 Tbs butter
2 Tbs flour
1 cup milks
alt and pepper to taste
cayenne to taste
buttered toast
Peel the hard boiled eggs and cut them in dice them up. Melt the butter in a saucepan, then mix in the flour with a whisk, cooking a few minutes until it just lightly browns. Watch it carefully so it doesn’t burn. Slowly whisk in the milk and cook a few minutes, stirring, until thickened. Season with salt, pepper, and cayenne. Mix in the egg gently. Make your toast and butter it. Spoon the sauce over the toast and serve.