Tomato-Basil Meat Loaf
1 can diced tomatoes with basil, 1 egg, slightly beaten
oregano and garlic, drained1 teaspoon salt
1 pound lean ground beef 1 teaspoon pepper
1 pound ground pork 1/2 cup shredded mozzarella
1/3 cup marinara sauce cheese, (2 oz.)
1/2 cup Italian style bread crumbs 2 fresh tomatoes, chopped
Heat oven to 375º. Line jelly roll pan with foil. Place broiler pan rack or metal cooking rack in pan. Place diced tomatoes in blender. Cover; blend on high speed about 5 seconds or until tomatoes are still slightly chunky. In large bowl, mix beef and pork. Stir in tomatoes, marinara sauce, bread crumbs, egg, salt and pepper just until combined. Shape mixture into 9 x 5 inch loaf. Place loaf on rack in pan.
Bake 1 hour. Top with cheese. Bake 15 minutes longer or until no longer pink in center and meat thermometer inserted in center of loaf reads 160º. Let stand 5 minutes before serving. Garnish with fresh tomatoes and fresh basil if desired. Makes 8 servings.
Cranberry and Cilantro Quinoa Salad
1 1/2 cups water 1/4 cup chopped fresh
1/4 cup uncooked quinoa, rinsed cilantro
1/4 cup sliced almonds 1/4 cup red bell pepper
1/2 cup minced carrots 1/4 cup yellow bell pepper
1/2 cup finely chopped red onion 3 tablespoons lime juice
1/2 cup dried sweetened 1 tablespoons olive oil
cranberries1 1/2 teaspoons curry powder
Salt and pepper to taste
Bring water to a boil in a small saucepan over high heat. Add quinoa; simmer, covered, until water is absorbed, about 15 minutes. Transfer to a bowl and chill 1 to 2 hours.
Toast almonds in a small pan over medium heat until golden and fragrant, about 5 minutes.
Add toasted almonds, carrots, onion, cranberries, cilantro, bell peppers, lime juice, oil and curry powder to quinoa. Toss well to combine. Season with salt, black pepper, and additional lime juice. Serve with sliced cooked chicken breast, if desired. Serve 6
Candy Bar Cookies
1 cup butter
1 cup sifted powdered sugar
1 1/2 teaspoons vanilla
1/3 teaspoon salt
3 tablespoons evaporated milk
3 cups flour
Cream butter and sugar together. Add the milk, vanilla, salt and flour. Combine all until well mixed. Form into a roll and refrigerate overnight. Slice and bake at 325º for 12 minutes. Cool.
Spread with second layer:
1/2 pound caramels
1/2 cup evaporated milk
1/4 cup butter
1 cup powdered sugar
1 cup chopped walnuts
1 teaspoon vanilla
Melt caramels and milk together. Add the remaining ingredients and spread over each cookie.
Icing:
1 cup chocolate chips
1/2 cup powdered sugar
1/2 cup evaporated milk
2 tablespoons butter
Melt chocolate chips and evaporated milk together. Add powdered sugar and butter until spreading consistency. Spread on top of caramel mixture.
