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FAVORITE RECIPES
Carrot Casserole
(from: Barb Thompson)
2 lbs carrots Peel and cook the carrots, mash, add
butter,
1 stick butter whipping
cream, onion and sugar. Top with
1 pint whipping cream crushed ritz
crackers. Bake uncovered at 350
2 T grated onions degrees for 20
minutes.
2 T sugar
ritz crackers
PETE'S MEAT LOAF
(compliments of Pete Carrington--This serves
10+)
2 1/2 lbs. ground beef (90%)
1/2 cup 5-minute oatmeal
1 cup whole milk
3 whole eggs
2 medium onions, sauteed
1 tsp. salt, 1/4 tsp. black pepper
Cayenne pepper--Dust lightly--see "Cayenne Pepper Flavor" note below.
2 Tbsp. Worcester sauce
1/2 cup chopped parsley
2 cups tomato sauce
Mix ingredients until well blended. This is very IMPORTANT. Break ground
beef up in mixing bowl and spread other ingredients evenly over all of meat.
You will get a better distribution of flavors. You should expect the
consistency of the mixture to be a little on the soft side. Bake in 2 loaves in
8"x11" Pyrex at 325 degrees for 1 1/4 to 1 1/2 hours or until temp. reaches 180
degrees F. Put meat loaf in oven 2 hrs. before serving is targeted. Allow
cooked loaves to rest 20-25 minutes to absorb juices in bottom of pan to enhance
moistness and flavor. Cayenne Pepper Flavor Objective: One should be able to
get a light spicy AFTERTASTE. (Pete also has proportions to serve 65,
75, and 100 if needed.)
Eggs Sur Le Plat
(from John Knapp)
8 slices bacon, room temperature
8
eggs , room temperature
4 teaspoons butter
Salt and pepper
Preheat oven to 375 degrees F. Generously grease custard cups,
muffin cups, or small ramekins. Arrange bacon slices on a non-stick baking
sheet. Bake for 10 to 15 minutes (depending on thickness of bacon) or until the
bacon browns very slightly without becoming crisp or burned. Remove from oven
and pat off excess grease with a paper towel. While the bacon is still hot (it
will harden as it cools and become unmanageable), wrap the inside of each cup
with bacon slices.
Reduce oven temperature to 350 degrees F. Into a small dish, break
one egg at a time; pour into prepared bacon-lined cup. Repeat with all eggs. Dot
each cup with 1/2 teaspoon butter.
Bake 12 to 15 minutes or until whites are completely set and yolks
begin to thicken but are not hard. Remove from oven and very gently unmold eggs
onto individual serving plates. Season with salt and pepper and serve hot.
Makes 8 servings. Per Serving - 12 Fat grams, 148 calories
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