1920s EASTER MEATLOAF

1920s EASTER MEATLOAF

1 medium boiling potato, grated
1 c. bread crumbs
2 T. + 2 t. dried parsley
1 t. + 1/4 t. garlic powder
1 t. paprika
1 t. salt
1/2 t. coarsely ground black pepper
1 c. red wine
1 1/2 lbs. ground beef
1/2 c. chopped onion
2 eggs, beaten
1/3 c. ketchup
3 T. Dijon mustard
4 large eggs, hardboiled and shelled

Preheat oven to 350 degrees. Line bottom and narrow ends of 9x5x3 loaf pan
with a single strip of parchment, allowing 1 to 2 inches to overhang each
end. Spray pan and liner with vegetable oil. Squeeze grated potato in clean
dish towel to remove excess liquid. Place potato, bread crumbs, 2 T.
parsley, 1 t. garlic powder, paprika, salt, pepper and wine in a bowl and
stir with a wooden spoon. Add ground beef, onion, beaten eggs, ketchup and
mustard and mix thoroughly with hands. Do not overmix.

Place half of mixture in pan and smooth the top. Arrange hard-boiled eggs in
a line and press gently into meatloaf. Place remaining mixture on top of
eggs. Smooth the top. Mix remaining 2 t. dried parsley and 1/4 t. garlic
powder and sprinkle over top. Bake about 90 minutes, or until internal
temperature reaches 160 degrees. Grasp ends of parchment liner and remove
from pan. Let stand for 5 minutes. Cut into 10 slices. Serves 5.

From the upcoming "Heirloom Cooking with the Brass Sisters."

Baked Angel Hair Pasta & Shrimp for Easter

Baked Angel Hair Pasta & Shrimp for Easter
 Categories: Casseroles, Low-fat, Pasta
      Yield: 5 Servings
 
           Nonstick cooking spray
      8 oz Uncooked angel hair pasta
     12 oz Frozen, fully cooked, peeled
           Shrimp, thawed
      1    Green onion, chopped
      2    Plum tomatoes, peeled,
           Seeded, and chopped
      2    Cloves garlic, crushed
    1/2 c  Chopped fresh basil, or
           A tsp dried
    1/4 c  Dry white wine
      1 c  Clam Chowder
  3 1/2 tb Grated parmesan cheese, divided
 
Spray a baking dish with a 5 cup or larger capacity with nonstick cooking spray. Set aside.
Heat oven to 350 degrees.
Cook the angel hair pasta in lightly salted boiling water according to the package directions. When tender, drain, rinse under cold running water and drain again. Set aside.
In a large bowl, combine the thawed shrimp, green onion, tomatoes, garlic, basil, white wine and clam chowder. Sprinkle in 3 T of the parmesan cheese, reserving 1/2 T for the top.
Stir in the cooked angel hair pasta and toss to coat the ingredients evenly. Spoon into the prepared baking dish. Sprinkle the reserved parmesan cheese on top.
Lightly coat a sheet of aluminum foil with nonstick cooking spray. Cover the baking dish and bake for 20 to 25 minutes. Serve hot from dish with lemon wedges on the side if desired.
You can prepare this dish up to 8 hours in advance and bake it when you are ready to serve

 
Laura

Easy Easter Crock Pot Roast Beef

Easy Easter Crock Pot Roast Beef  Categories: Crockpot
      Yield: 6 Servings
 
      5 lb Chuck roast*
      2 cn French Onion Soup
     16 oz Beer
      2 oz Whiskey
      2    Beef bouillon cubes
 
*Cut in large chunks so it'll fit in crockpot
Braise roast in 400F. oven for one hour.
Add all ingredients together with roast in crock pot. Stir a bit and simmer 4-5 hours.

No-Bake Cherry Date Balls

No-Bake Cherry Date Balls

(gluten-free, dairy free, vegan)

1 cup unsalted mixed nuts (1/3 almonds, 1/3 pecans, 1/3 walnuts)

pinch fine sea salt

2/3 cup dates, pitted

1/3 cup dried cherries, unsweetened

1/4 teaspoon vanilla extract

2 tablespoons water

1/4 cup flaked coconut, unsweetened

Line a baking sheet with parchment paper. Place nuts and salt in a food processor or blender; blend until fine. Add dates and cherries and pulse until incorporated. Add vanilla and water and pulse for a few seconds, or until the mixture is sticky. Shape mixture into 1-inch smooth balls. Dip date balls into coconut flakes. Place on baking sheet and freeze for 1 hour. Serve cool.

Makes about 15 (1-inch) date balls.