S: A Collection of Recipes for Jennifer by Jennifer's Loved Ones
BC: Your journey begins...
FC: Recettes d'amour | Nous vous aimons, Jennifer
1: A MEMENTO FROM THE BRIDAL SHOWER OF | . . . . . . . . . . . . | Jennifer Michelle Coombs | December 3rd, 2011 | . . . . . . . . . . . .
3: Melissa's Mom's Pumpkin Muffins Prep time: 14 minutes Cook Time: 12-22 minutes (depending on the oven) Serving size: A whole lot of muffins! Ingredients: 1 tsp. nutmeg; 1 tsp. cinnamon; 3 c. sugar; 1 c. veg. oil; 4 eggs; 1.5 tsp. salt; (1) 16 oz. can of pumpkin; 2/3 c. water; 2 tsp. baking soda; 1 c. pecans (optional); 3 c. flour Directions: Preheat oven to 350 and fill muffin/cupcake pan with paper liners. Using hand mixer, beat nutmeg, cinnamon, sugar, oil, eggs, and salt together. Then mix in order, pumpkin, water, baking soda, pecans, and flour. Fill paper liners 2/3 of the way up. Bake until a toothpick inserted into the center of the muffin out clean, 12-22 min. depending on oven and if you are using convection. Enjoy!
4: Serves: 4 Ingredients: 1. 1 lb. lean, ground hamburger meat 2. 1 can of tomato sauce 3. Package of egg noodles 4. Velveeta cheese 5. Salt, pepper, chili powder, garlic powder, chopped onions | Directions: Brown the meat and drain if too much liquid. Add #5 using a little of the chili and garlic powder. Add tomato sauce and simmer. Cook noodles and drain. Grease casserole dish with butter or cooking spray. | Layer #1: Noodles Layer #2: Meat Layer #3: Cheese (lay over top of meat until mostly covered, will melt into the mixture) Repeat until casserole dish is filled, cook uncovered. Bake at 350 for ~25 minutes | Kathy's Beef, Cheese, and Noodle Casserole
5: Grandma's Fantastic Standing Rib Roast Let meat stand at room temperature at least 1 hour before cooking. Preheat oven to 375. Season with slivers of fresh garlic, salt & pepper. Place meat fat side up in shallow pan. Put roast in oven, cook for 1 hour. Turn off heat, but do not open door at any time until ready to serve. You can cook in the morning and keep in the oven all day. 30-40 minutes before serving, turn oven on again, reset to 375, cook meat for 30 minutes. Remove roast--meat will be crisp on the outside and rare inside. Carve & enjoy!
6: Ingredients: 2 bags of baby spinach 4 cups of strawberries 1/2 cup of vegetable oil 1/4 cup of white wine vinegar 1/2 cup of sugar 1/4 tsp. of paprika 2 tbs. of roasted sesame seeds Directions: Toss together in a bowl and serve!
7: Missy's Strawberry Spinach Salad | With Love, Jack, Missy, Carter, Ben, Jensen, & Spencer Brock
8: Pati's Game Day Macaroni & Cheese Ingredients: 8 oz. large elbow macaroni (cooked), 1 8 oz. package shredded sharp cheddar cheese, 1 10 3/4 oz. can cream of mushroom soup (undiluted), 1/2 cup mayonnaise, 1/2 cup milk | Directions: Stir together all ingredients in a lightly greased 2 1/2 quart baking dish. Bake at 375 for 25 minutes. | Serves: 6
9: Kate's Banana Bread Ingredients: 1 cup sugar 1/2 cup shortening 2 eggs 1 tsp. baking soda 1 tsp. baking powder 2 cups flour 3 bananas (very ripe) mashed and stand 15 minutes Directions: Cream butter and sugar, add beaten eggs. Add dry ingredients that have been sifted together. Beat well. Add bananas. Bake in large greased loaf pan or two small pans at 350. Bake for 1 hour and 10 minutes for large pan or 55 minutes for small pans. Test with toothpick.
10: Nora & Laura's Best Orzo Salad (goes well with mussels on the grill!!!) You can adjust all of the proportions to your liking - these are the rough estimates for what I use. | Ingredients: 1/2 box of orzo (1/2 lb. or so), cooked by directions on the box and drained 4-5 oz. mild feta cheese, crumbled (goat cheese and mozzarella work too) 1 handful fresh parsley, chopped 1/2 red onion, chopped 1-2 tomatoes or 1 pint of grape tomatoes, chopped 1 cucumber, chopped Calamata olives, chopped (I usually leave these out because they can overpower) ~1/2 cup toasted pine nuts Extra virgin olive oil Salt and pepper 1 lemon | Directions: The most time consuming part is the prep as directed above. Once everything is chopped, put onions and cheese in a large bowl (the larger the better so more is exposed). Add a little olive oil and salt & pepper. Pour very hot orzo over top, so onions are par-cooked and cheese begins to melt. Let sit a couple of minutes. Add the other veggies, a little more olive oil, salt & pepper as needed, and squeeze the lemon juice and a little zest over top of the mixture. Stir together. Sprinkle with toasted pine nuts. Enjoy with some pita or toast as a meal, or as a side with simple chicken or fish!
11: Kon Koki Ingredients: 1 flank steak (scored), marinate over night 1/4 cup soy sauce 3 t. salad oil 1/8 t. garlic powder or 1 garlic clove 3 t. minced onion 3 t. brown sugar 1/4 t. ginger dash of pepper Directions: Broil for 5 minutes on each side. Slice thin on a diagonal | Rice Noodle Casserole Serves: 12 Ingredients: 2 sticks of butter 1/2 lb. of fine noodles 2 cups of instant minute rice 2 cans onion soup 1 t. soy sauce 1 can of water 1 can of water chestnuts sliced Directions: Melt butter and brown together with noodles. Mix together. Bake at 350 uncovered for 45 minutes. | Mom's
13: Carli's Me Amo Gazpacho | Ingredients: 4 cups V8 juice 3 tomatoes, chopped 1 cucumber, chopped 1/2 med. onion, chopped 1 green pepper, chopped 2 celery stalks, chopped 1/4 cup olive oil 1/4 cup red wine vinegar 2 tbsp. lime juice 1 tbsp. lemon juice 1 tbsp. Tabasco sauce | 2 tbsp. chopped parsley 2 tbsp. pepper 2 tbsp. dill 1 tbsp. minced garlic 1 tsp. Worcestershire sauce 1 tsp. cumin Salt to taste | I feel like Gazpacho is a highly underrated soup. It's so healthy, and it's essentially the same as eating salsa. Directions: Dice and chop however you want (when you make it for me, though, make it chunky!). Combine all the shit on the left into a big-ass bowl and stick in the fridge for 4 hours. It's prime Gazpacho-time 1 day later.
14: The Megan Mess Dessert | Ingredients: 2 loaves of Entenmann's All Butter Loaf Cake 2 22 oz. containers Kozy Shack Chocolate Pudding 1 large container of cool whip 1 bag of miniature Heath Bars Directions: Cut the butter loaves into slices. Open the individually wrapped Heath Bars and place in a large ziplock bag to crush the bars into small pieces. In a large bowl, lay slices of the butter loaf to cover the bottom of the bowl. Spread a layer of chocolate pudding over the slices. Spread a layer of cool whip over the pudding. Sprinkle pieces of the Heath Bar over the cool whip. Continue to repeat the layering process until all of the ingredients have been used (about 3 times depending on the size of the bowl). Leave in fridge overnight.
15: Amy's Crudities Platter | Directions: Go to Publix Go to produce department (1) Pick out crudities platter already made Go to check out and pay Go home Unwrap premade crudities platter and serve!
16: I DO | Sarah's Sweet Potato Sweet Ingredients: 2 large cans of sweet potato (mashed), 1 cup honey, 2-3 tsp. cinnamon, 1/2 cup dark brown sugar, 1/2 cup dark rum *Mix together in large bowl and place in a baking dish* | Top with 1 cup grated coconut & 1 cup chopped pecans. Place marshmallows on top half way through. Bake at 350 for 30-40 minutes
17: Danielle's Red Velvet Cake Balls Ingredients: 1 18.25 oz. package cake mix, 1 16 oz. container prepared cake frosting, 6 oz. of chocolate | Prepare the cake mix according to the directions on the box. When cake is finished baking allow to cool for 30 minutes. Crumble the cake into a large bowl using a stand mixer or a hand mixer. Add the frosting and mix until well combined. Place the bowl in the fridge for at least 3 hours or overnight. Line a baking tray with wax paper. Use a melon baller as a scooper to form balls with the cake mixture. Place on wax paper. Once you have used all of the cake mixture, place the baking tray in the freezer for 1 hour. Melt the chocolate in a glass bowl of the microwave, stirring | every 5-10 seconds until smooth. At this point you can add a bit of food coloring if you are using white chocolate. Remove the balls from the freezer. Using one toothpick, pick up the balls one at a time and dip in the chocolate. Use a second toothpick to slide the ball off the first toothpick onto the wax paper lined baking tray. Once you have covered all the balls in chocolate coating place the tray in the refrigerator until the chocolate coating is set. At this point you can drizzle other chocolate on the balls for decoration.
18: Opa! | Alena & Zoe's Greek Frittata
19: Ingredients: 6 large eggs 6 pitted Kalmata olives (minced) 6 mini red (2), yellow (2), and orange (2) Julienne peppers 6 heirloom tomatoes or red grape tomatoes (sliced in half) 6 sundried tomatoes (Julienne) 1 shallot (minced) 1/2 package Feta cheese (little Boar's Head brick is best, other brands are too salty) 2 tsp. olive oil 2 tsp. unsalted butter (more is always better!) Splash of milk Pinch or 2 of Herbs De Provence Sea salt (use sparingly- the feta is salty and if you add sausage it usually has salt too) Fresh ground pepper Optional: Jimmy Dean, Hillshire Farm, Tennessee Pride or fresh Jenny O turkey sausage (most are available regular or spicy) 4 round cooked patties crumbled Cast iron skillet | Directions: Heat skillet on medium heat with olive oil and butter, sautee shallots, grape tomatoes and peppers until soft, add olives, sundried tomatoes, sausage and stir well. Add Herbs De Provence and fresh pepper in mixing bowl. Whip eggs with a splash of milk to aerate them and get them bubbly and creamy looking. Add eggs to skillet mixture and 1/2 package of feta cheese, crumble by hand into mixture. Add salt and pepper totaste, combine gently so all ingredients are evenly distributed. Cover and cook for 3-4 minutes, broil for another 3-4 minutes, until bubbly, firm, and browned on the edges. Add sea salt if needed.
20: Nikki's Avocado Asian Black Bean Salad | Ingredients: 1/3 cup rice wine vinegar 1/4 cup soy sauce (low sodium) 1/4 cup lemon juice 1 tbsp. sesame oil 1 tsp. hot chili oil 2 Hass avocados 2 16 oz. cans black beans, drained & rinsed 4 green onions, sliced 1 sweet red pepper, seeded & diced 1/2 cup cilantro or Italian parsley, chopped | Directions: In large bowl, stir together vinegar, soy sauce, lemon juice, sesame oil, and chili oil. Cut avocado in half, remove pit and peel. Cut into chunks. Add to mixture in bowl and gently toss to coat. Stir in beans, green onions, red pepper and cilantro. Cover and chill until serving time. Enjoy!
21: TRUE LOVE
22: 1/4 lb. margarine 1 cup of sugar 4 eggs (2) 1/2 cups of flour 1 tsp. baking soda | 1 tsp. baking powder 1 cup of sour cream 1 tsp. vanilla 1 tsp. almond extract | Ingredients: | Filling: 1/2 tsp. cinnamon 1/2 cup sugar 1/2 cup chopped nuts | 1/2 cup of chocolate shots (found at the store section containing sundae ingredients, I use Betty Crocker Sweet Toppings Chocolate 10.5 oz. container) Mix well (it does separate) .
23: FOREVER | Directions: Cream margarine and sugar. Add eggs in one at a time. Beat well!!! This is important. The longer you mix the fluffier the cake. Sift flour, baking soda, and baking powder (this must be sifted otherwise the cake will be flat). Add sour cream, vanilla, and almond extract and continue mixing well. Spoon in 3/4 mixture into the pan. Add approximately half of the filling (I add in a little less and save for the top). Pour the remaining batter on top and then the remaining filling. Bake at 350 for 40-45 minutes until brown. Enjoy! | Maura's Favorite Sour Cream Coffee Cake
24: Arroz Con Pollo de Susana y Cristina | Ingredients: 1 3 lb. chicken, cut into 8 pieces and skin removed 2 tsp. salt freshly ground black pepper to taste juice of 1 lime 1/2 cup pure Spanish olive oil 1 medium size onion, finely chopped 1 medium size green bell pepper, seeded and finely chopped 3-4 cloves garlic, minced 1 cup canned crushed tomatoes or prepared tomato sauce 1/2 cup finely chopped drained pimientos 1 tsp. ground cumin 1 bay leaf | 1/2 cup dry white wine 5 cups chicken stock or canned chicken broth 1 14 oz. package, or 1.5 cups, short grain rice (Valencia), soaked for 1 hour in cold water to cover with 2 to 3 saffron threads or 1/2 tsp. powdered saffron, and drained 1/4 tsp. powdered saffron or 3-4 saffron threads, crushed, optional 1 cup drained canned early sweet peas (I prefer LeSueur) 2 pimientos, chopped, for garnish
25: LOVE | Directions: Wash the chicken, pat it dry with paper towels, and sprinkle it with salt, pepper, and lime juice. In a large, heavy casserole over medium heat, heat 1/2 cup of the oil over low heat until it is fragrant, then brown the chicken and set it aside. Add the remaining oil and cook the onion, bell pepper, and garlic, stirring, until the onion is transparent, 6-8 minutes. Add the tomatoes, pimientos, cumin, and bay leaf, and cook, stirring, 5 minutes. Add the chicken, mix well, add the wine, and cook 5 minutes. Add the stock and bring to a boil. Adjust the seasonings--it should be somewhat salty, since the rice will absorb salt later on. Preheat the oven to 350. Add the drained rice and, if it is not yet bright yellow, add the additional saffron. Bring it to a boil over high heat and cook, uncovered, until most of the water has been absorbed and small craters form on top of the rice, 20-25 minutes. Remove from the heat, add 3/4 cup of the peas, cover, and place in the oven until the rice is tender, about 20 minutes. (You can do this step on top of the stove over medium heat, but the rice cooks better and becomes more tender in the even heat of the oven. This is especially true if you double or triple the recipe to serve a large group.) Transfer the chicken and rice to a large platter, garnish with the remaining peas and the chopped pimientos, and serve hot.
27: Aunt Judy's Famous Broccoli and Cheese Casserole Ingredients: 2 10 oz.pkg. frozen chopped broccoli 1 8 oz. pkg.Velveeta cheese, diced 1 sleeve Ritz crackers 1/2 cup melted butter 1/4 cup melted butter (for the base of casserole) Directions: Cook broccoli as directed on package. Crush crackers and mix with 1/4 cup melted butter in bottom of casserole dish; cover with 1/2 of the diced cheese, followed by 1/2 of the broccoli and 1/2 of the crumbs. Add another layer of broccoli and cheese; top with crumbs. Bake at 375 for 30 minutes. Use a 1 1/2 - 2 quart size casserole. | Aunt Jill's Black Bean Summer Salad Ingredients: 2 large cans of Goya black beans 1 small can of mandarin oranges 1 tbsp. cumin 1 tbsp. extra virgin light olive oil 1 small jalapeño 1 small red pepper Directions: Drain and rinse the beans very well. Drain but do not rinse the mandarin oranges. Slice the jalapeño and remove the seeds-dice in very small pieces (wash hands thoroughly-the jalapeño can bur your skin). Dice red pepper in small pieces. Mix all ingredients together in a separate mixing bowl-mix gently so you don't smash the beans. Pour ingredients in serving bowl. Serve with Tostito chips.
28: You will need 2 bowls- one for the wet ingredients and one for dry. Wet Bowl 2 sticks of unsalted butter softened at room temperature 1 tsp. plus a splash of vanilla 3 eggs room temperature 1 heaping tbsp. of Crisco Mix together with mixer until smooth and creamy. Dry Bowl 2 cups of flour 1 tsp. of baking soda 1 tsp. of salt 2 cups brown sugar 1/3 cup of sugar 3 cups of old fashioned oatmeal Mix together. Combine the dry bowl ingredients with the wet bowl ingredients and mix well. Then add 1 whole bag of semi sweet chocolate chips and 1 bag of chopped walnuts. Blend all ingredients together with a spoon. Make golf ball size balls of the cookie mix and then smash them down with a spoon pushing the sides up. Place on a light colored cookie sheet and bake at 350 for 12-13 minutes. Let them sit on the cookie sheet for a couple of minutes when you pull them out of the oven and then put on a rack to cool. | Aunt Judy's Famous Cookies
29: Ingredients: 18 1/4 oz. package of yellow cake mix 2 3 oz. packages of strawberry gelatin 1 cup of mashed strawberries, with their juice 1 cup of vegetable oil 1/2 cup of low-fat milk 4 eggs 8 oz. of cream cheese, at room temperature 1 stick of butter, at room temperature 3.25 cups confectioners' sugar, sifted 1/2 cup mashed strawberries, drained 3 9 inch round pans Directions: Preheat oven to 350. Spray 9 inch pans with cooking spray, then put about 1 tbsp. of flour in each pan and tap the pan on all sides to distribute the flour. Dump out any excess. Place cake mix, gelatin, strawberries, oil, milk, and eggs in a large bowl, and blend on low speed until combined. Divide batter evenly into the three pans and smooth out batter. 3Bake the cakes in the center of the oven for 20-22 minutes, until the cakes look set in the center and begin to pull away from the pans. Cool on a wire rack, out of the pan, right side up. Cool completely. 4Make icing by combining cream cheese and butter in a bowl and mix until smooth. Add the confectioners sugar and the drained strawberries (if you don't drain them, the icing will be too runny) Beat on low until combined. 5Place one cake layer on a cake plate and ice the top with a clean butter knife. Repeat second and third layers. Then ice the sides. Place the cake plate in the refrigerator until icing has firmed up, about an hour. | Sophie's Strawberry Cake with Strawberry Icing
30: Ingredients: 4 tsp. olive oil 3 lbs lean ground beef 1 green pepper, cored, seeded, and finely chopped 1 medium onion, finely chopped 3 cloves garlic, minced 1/2 cup pimento-stuffed Spanish olives 1 1/4 cup vino seco or dry white wine 2 tsp. salt 1/2 tsp. ground black pepper pinch of cumin powder 1 tsp. dried oregano 2 bay leaves 1 8 oz. can of tomato sauce 1/2 cup ketchup 1/2 cup raisins | Stephanie's Cuban Picadillo | Directions: In a large pot, heat 1 teaspoon of olive oil over medium-high heat. Add the ground beef, and brown the meat, stirring occasionally and ensuring that the meat is not scorched. Remove the browned meat and drain any excess fat from the pot. Add the remaining olive oil, and heat it over medium heat. | Then add the green pepper, onion, garlic, and sauté until the onions are translucent. Return the browned meat to the pot, and add the remaining ingredients. Bring the mixture to a boil. Then reduce the heat to low, cover, and simmer the picadillo for 30 to 40 minutes, stirring frequently. Remove the bay leaves and serve over white rice with platanos maduros (tostones, if you prefer) and black beans. | Enjoy! I love you Jennifer xoxoxoxo
31: Jen's Chicken Apple Chili | Ingredients: 1/4 cup extra virgin olive oil 2 lbs chicken tenders (cut into 1/2'' thick slices) 4 tsp. chili powder 2 apples (cut into 1/2''' cubes) 4 tbsp. butter 1/4 cup flour 2 cups chicken broth 3/4 cups milk 2 cups shredded Monterrey Jack cheese Directions: Heat 2 tbsp. olive oil over medium heat. Add chicken and chili powder and cook for 5 min., stirring occasionally. Transfer to baking dish. Heat the remaining 2 tbsp. olive oil. Add apples. Cook/stir until softened (about 6 min). Add to baking dish. Melt butter over medium heat. Whisk in flour for 1 min. Whisk in chicken broth and milk until thickened (about 3 min.). Stir in chicken-apple mixture. Bring to a simmer. Then stir in cheese. Enjoy!
32: Lindsey's Mini Sweet Potato Soufflés
33: Ingredients: 4 medium yams or sweet potatoes, peeled and chopped into large chunks 2 tbsp. unsalted butter 2 tbsp. soy milk or regular milk 1 tbsp. honey 1 tsp. salt 1/2 tsp. cinnamon 1/4 tsp. vanilla 1/4 tsp. nutmeg 4 egg whites Serves: 12 | Directions: Preheat oven to 350. Put the yam chunks in a large pot of cold, salted water. Bring to a boil and cook until the chunks | are tender when pierced with a fork, 10 minutes. Drain and transfer to a large bowl. Mash with a potato masher. Add butter, milk, honey, salt, cinnamon, vanilla and nutmeg. Stir well until mixture is smooth. | Spray 12-cup muffin tin with cooking spray or line with paper cups. Scoop the yam mixture into the cups. Carefully remove soufflés from tin and place on serving platter. | In a medium bowl, beat egg whites until they start to form soft peaks. Stir of beaten whites into yam mixture until completely combined. Fold in remaining whites in two additions, until just combined. | Bake for 30 minutes or until the soufflés are just firm. Remove from oven and let cool for 5 minutes.
34: Aunt Donna's Corn Bread Pudding | 2 eggs - beaten 8 oz. can whole kernel corn 8 oz. can creamed corn 1 cup sour cream | 1 stick melted butter 1 cup grated cheddar cheese 1 box Jiffy corn bread mix | Ingredients: | Directions: Mix all ingredients - pour into baking dish. Bake at 375 for 45 minutes - 1 hour.
35: 1 cup butter 1 tsp. cinnamon 2 cups flour | 1 cup sugar 1 egg separated blanched whole almonds | Directions: Cream butter, add sugar mixed with cinnamon, add egg yolk and flour. This is a stiff dough which has to be mixed by hand. Spread on cookie sheet. This is best accomplished by pressing out dough to 1/4'' thickness with your fingers. Pour egg white over flattened dough and drain off excess egg white. Score the bars and put an almond on each bar. Bake at 350 for 12-15 minutes or until lightly browned. Cut while warm and enjoy. | Grandma Louise's Almond Bars | Ingredients
36: 8 skinless, boneless chicken thighs salt to taste fresh ground pepper 1/4 cup whole wheat flour 2 tbsp. olive oil 1 cup finely chopped onion 1 tsp. dried oregano | 2 cups sliced fresh mushrooms 1/2 cup dry white wine (I like 2006 Woodbridge Chardonnay) 28 oz. can crushed tomatoes | Directions: Heat oil in a very large covered fry pan over medium high heat. Season the chicken thighs generously with salt and pepper. Dredge them in the flour. Brown the chicken in batches if they don’t all fit in the pan. Transfer the thighs to a platter. Lower the heat to medium. Add the onions to the pot and cook, stirring, for 1 minute. Add the mushrooms and cook for 1 more minute. | Return the chicken to the pot and pour in the wine. Cook until the wine has almost completely evaporated. Add the tomatoes and oregano, season lightly with salt and pepper and bring to a boil. Stir once, turn the heat to low, cover and cook for 40 minutes, stirring occasionally. Serve the chicken cacciatore in warm bowls over pasta or rice. | Aunt Linda's Chicken Cacciatore | Ingredients:
37: Ingredients: 2 apples, peeled and finely chopped 2 pears, peeled and chopped 1 tbsp. brown sugar 1 tsp. cinnamon & 1/4 tsp. salt | Directions: Combine all ingredients in pan with 1/2 cup water. Bring to a boil, cover and cook, 20 minutes. Serve warm. Makes 2 cups | Aunt Linda's Pear and Apple Relish
38: Ingredients: 40 cups strong chicken broth 2 1/2 tsp. saffron 7 large onions diced 12-14 skinless, boneless breasts (6-8 lbs.) 1 1/2 cups olive oil 1 1/4 lbs. chorizo 20 scallions diced (3 bunches) 20 cloves of garlic diced (2 heads) 4 jars roasted red peppers (large) 20 cups Valencia rice (12 packages) 1 bunch parsley, chopped 10 bay leaves 1 1/2 cups white wine 1/2 cup lemon juice 3 cans peas lemon wedges (garnish) | Directions: Olive oil to pan, then add chicken (brown), add chorizo, onions, garlic, and scallions, sautee until vegetables are soft. Deglaze with wine, add lemon juice. Add rice and sautee to coat with oil, add the stock, bring to a boil, cover and cook for 25-30 minutes. Garnish with peas and roasted red peppers. Serves: 50 | Christine's Chicken and Chorizo Paella
40: Ingredients: 3 1/2 cups chicken broth 1 tbsp. canned diced tomatoes 1 tbsp. grated Parmesan cheese 1/2 tsp. Italian seasoning, crushed 1/4 tsp. garlic powder 3 cups uncooked corkscrew-shaped pasta Directions: Heat the broth, tomatoes, cheese, Italian seasoning and garlic powder in 3-quart saucepan over medium-high heat to a boil. Stir in the pasta. Cook over medium heat for 10 minutes or until the pasta is done. | Terri's Simple Pasta Salad
41: Matt's Favorite Meatloaf | Ingredients: 1 lb. ground sirloin 1/2 lb. ground pork 1/2 lb. ground veal 1 tbsp. chopped parsley 1/4 tsp. thyme 1/4 tsp. chili powder 1/4 tsp. basil 1 onion chopped and cooked 2 garlic cloves, smashed and chopped 1 1/2 cups bread crumbs 2 eggs 1 cup half and half 1/2 tsp. salt 1/2 tsp. pepper several bay leaves Mushroom Sauce 2 tbsp. olive oil small box of mushrooms 2 tbsp. chopped onion 2 cups of beef stock 1 tbsp chopped chives 2 tbsp. cornstarch 4 cups cold water salt & pepper to taste | Directions: Preheat oven to 350. Place all meat, parsley, and seasoning in large bowl. Add onion and garlic; mix well. Add breadcrumbs and eggs; mix; then stir in cream. Press mixture into a large loaf plan (10x4) place bay leaves on top and set in roasting pan with hot water. Cook 1 1/2 hours in oven. Serve with mushroom sauce. Directions: Heat oil in frying pan, add mushrooms and onions, cover and cook 10 minutes over low heat. Season well. Add beef stock, chives and bring to a boil. Mix cornstarch with water, stir into sauce and cook 4-5 minutes over low heat.