365 recipes

This is the meatloaf recipe everyone liked better than I did.  I still favor my Grandma Anderson's recipe but since the family liked it, here it is. In a small bowl, combine to soak 1/2 c milk 1 egg 1 c toasted bread, cubed or 1/2 c dried bread crumbs Let stand 5 minutes. In hot skillet, sauté 1/2  medium onion, diced 1 T butter Remove from heat, add 1 t fresh chopped parsley or 1/2 t dried Allow to cool. Mix together: 1 lb ground beef 1 T ketchup 1/2 t salt 1/4 t black pepper 1/4 t paprika 1 clove garlic, minced or generous sprinkle of garlic powder  1/4 t thyme 1/2 t Worcestershire sauce Add in cooled onion & parsley mix combine well then add in the milk-crumb mix ture Shape meat into a loaf or into a loaf pan Bake at 350ºF for 1 hour Turns out if you want, you can shape them into patties and fry in butter until cooked through and have single serving meatloaf burgers instead of one big loaf.

This brought back childhood memories.  It tasted just like one of the only fish dishes I had liked as a child.  Now, I like a lot of fish but this was delicious and easy.  I think it might sway someone to eat more fish.  It takes just a bit over 15 minutes. In a hot iron skillet, place 2 white fish fillets (about 6-8 oz each) (halibut, tilapia, flounder...) and pour over the top 1 cup fish stock (or chicken stock or water with a tablespoon of Thai fish sauce) Cover and simmer for 8-10 minutes Meanwhile, mix 1 egg yolk  2 T milk Set aside. Remove cooked fish and keep warm on serving dish Reserve 1 cup of the hot fish stock (it's ok if there is a bit less than a cup) In the hot skillet , over med-hi heat, melt 1 T butter  2 T flour whisk quickly to form a roux Pour in gradually 1/2 c milk whisking constantly to make a smooth sauce Next add in the reserved fish stoc k Stir constantly and simmer for about 5 more minutes until thick and creamy. Turn off heat an

I can't come up with a name for this dish inspired by B's braces getting tightened and her love of "funeral potatoes" aka 'heart attack on a plate. ' This is basically a Scandinavian inspired twist on scalloped potatoes.  The root fruits (as they are called in Sweden) break up the monotony of just potatoes, adding some other flavor but not giving up too much of the creamy comfort of the original. Give it a try when it's cold outside or you need a change from your usual potato dish. Prepare: 4 medium red potatoes , sliced thin (leave skin on) 1 parsnip , peeled and sliced thin 1 golden beet, peeled and sliced thin 1 large leek , sliced thin 3 T of cold butter, cut into cubes 11/2 -2  cups of Havarti cheese - shredded or cut into thin strips Place one half of each ingredient in a greased baking dish. Sprinkle the layer with salt, pepper, and paprika and pour 1/2 cup of milk over the top Then make the second layer and sprinkle the top with