Bruschetta Meatloaf
1 can (14 1/2 ounces) diced tomatoes, undrained
1 package (6 ounces) Stove Top stuffing mix for chicken
1 pound extra-lean ground beef
1 egg
2 green onions, finely chopped
1/2 cup shredded Italian five cheese blend
Heat oven to 375º. Mix tomatoes and stuffing mix. Reserve half for later use. Add meat and egg to remaining stuffing mixture, mix well. Press onto bottom of 8-inch square baking dish.
Combine reserved stuffing mixture and onions, spread over meat mixture. Cover. Bake 45 minutes; top with cheese. Bake, uncovered, 10 minutes or until meatloaf is done. 4 servings
Pineapple No-bake Cheesecake Dessert
1 can (20 ounces) crushed pineapple in juice, undrained
1 (3.4 ounce) package vanilla instant pudding
1 tub (8 ounces) Cool Whip thawed, divided
2 packages (8 ounces each) cream cheese, softened
1/3 cup sugar
1 angel food cake (10 ounces), cut into 1-inch cubes
6 strawberries, quartered lengthwise
Whisk pineapple and dry pudding mix in medium bowl until blended. Stir in l cup cool whip.
Mix cream cheese and sugar in large bowl until blended. Gently stir in remaining Cool Whip. Place half the cake cubes in 9-inch springform pan. Top with layers of cream cheese mixture and remaining cake cubes. Cover with pineapple mixture. Refrigerate 4 hours. Remove rim of pan. Transfer dessert to plate. Serve topped with strawberries.
Serves 16
Rhubarb Slush
8 cups diced rhubarb
2 to 3 cups sugar
3 quarts water
1/2 cups lemon juice
1 small box strawberry jello
Soda pop – Coke, Squirt, 7-up, Sprite, or ginger ale
Cook rhubarb, 1 1/2 cups sugar and water until rhubarb is very tender. Pour through strainer, saving the juice. To the juice add l package strawberry jello, lemon juice and 1 cup sugar. Mix and pour into ice cream pail, cover and freeze. To serve, scrape rhubarb slush and put into glasses. Add your favorite soda pop from list of ingredients.
