Moo Moo's Meatloaf

This is just a basic, old fashioned meatloaf.  It is yummy and satisfying, and exactly what meatloaf should be!


Moo Moo's Meatloaf

1 lb. lean ground beef
1 small can tomato sauce
1/2 C. chopped onion
1/2 C. Egg Beaters (or 2 eggs)
1/2 C. bread crumbs
1 T. brown sugar
Salt and pepper to taste
1/4 C. ketchup
Bell pepper rings

Preheat oven to 375 degrees.  Combine all ingredients except ketchup and peppers.  Shape like a football and place in a 9 x 13 inch pan sprayed with Pam.  Add potatoes if using (see recipe below)  Drizzle top with ketchup and place pepper rings on top for garnish.  Bake uncovered for 1 hour, or until a meat thermometer reads 160 degrees.  Lightly cover meatloaf with foil and allow to rest for 10-15 minutes before slicing and serving.

Roasted Potatoes (optional)


Before baking meatloaf, quarter several red new potatoes.  Place around the perimeter of the meatloaf before it is baked.  Spray potatoes with Pam and sprinkle with Lawry's Season Salt.

Jalepeno Artichoke Spinach Dip

This dip is rich and cheesy, and would be a perfect to serve during a football game.  You can prepare this dish up to 1 day ahead and put it in the fridge until you are ready to bake it.


Jalepeno Artichoke Spinach Dip


13 oz. can artichoke hearts, drained and chopped
10 oz. package frozen chopped spinach, thawed, squeezed dry, and finely chopped
1 C. low fat mayonnaise
1 C. grated parmesan cheese
2 1/4 C. grated jalepeno jack cheese

Preheat oven to 350 degrees.  Combine artichokes, spinach, mayo, parmesan, and 1 3/4 C. of the jalepeno jack cheese and stir until combined.  Pour this mixture into a 1 quart baking dish and sprinkle with remaining 1/2 cup of jalepeno jack cheese.  Bake the dip for about 15-20 minutes or until hot and bubbly.  Serve with crackers, bread, or tortilla chips.

Jo Jo's Sand Tarts

Jo Jo was Aunt Jamie's wonderful mother.  Everyone loved Jo Jo, and she loved everyone!  This was a favorite treat that Leia remembers making in Jo Jo's kitchen.

Sand Tarts


Cream together:
1 cup margarine
5 Tbsp powdered sugar


Add:
2 Cups Flour
2 tsp Vanilla
1 cup Pecans, chopped


Mix, roll out and cut in crescent shape or round. Bake at
300-degrees until brown. While still hot, roll in powdered sugar.
5 dozen cookies.

Fried Okra and Potatoes

Hands down, this is my favorite dish ever.  I realize that okra is out of season, but I came across this recipe and had to share.  File this away for next summer--it is to die for!

Fried Okra and Potatoes

1 lb. okra
4 red skinned potatoes with skin
1 sweet onion
1 egg
1/2 C. milk
1 t. salt
pepper to taste
1 t. Lawry's Season Salt
1 C. yellow corn meal
1/2 C. flour
oil to fry (enough to fill skillet about 2 inches deep)

Wash okra and drain well.  Remove stem and cut into 1/2 inch pieces.  Cube the red potatoes in 1/2 inch pieces, and chop the onion into 1/2 inch pieces.  Place okra, potatoes, and onion together in a bowl.  Stir egg and milk together and toss with the okra mixture to coat well.  In a separate bowl, stir together the corn meal, salt, pepper, seasoned salt, and flour.  Pour over the okra and egg mixture.  Toss until well covered.

Add 2 inches of oil to a deep skillet over high heat.  You will know the oil is ready when you drop a small amount of cornmeal in the skillet and it sizzles.  Carefully add half the okra mixture with a large slotted spoon or spider.  Reduce the heat to medium high.  Cook for about 6 minutes on one side and then turn over to finish cooking.  When browned, drain on a paper towel lined pan and serve hot.

Leia's Sweet Potato Casserole

Thank you to Leia for sharing this recipe!  Leia developed this award-winning recipe when she was a little girl, and our family has enjoyed it at every Thanksgiving dinner since.  It is sugary and delicious, and since it is served with the main meal, you don't have to count it as dessert!

Leia's Sweet Potato Casserole

(Double for Thanksgiving!)

4 C mashed canned sweet potatoes (2-29oz)
1 C sugar
1/2 C melted margarine
2 eggs, beaten
1 tsp vanilla
1/3 C milk


Topping:
1/2 C brown sugar
1/4 C flour
3 Tbsp melted margarine
1 C chopped nuts


Mix together potatoes, sugar, margarine, eggs, vanilla and milk; pour
into a 2 quart greased casserole.

Toppings:  Mix brown sugar, flour, margarine, and nuts; sprinkle on
top of potato mixture.  Bake at 350 degrees for 30 to 40 minutes.

Aunt Dorothy's Taco Soup

This is a recipe that my brother sent me.  It comes directly from my Uncle Art, who has a penchant for typing in all caps.  I haven't tried this recipe yet, but I plan to next time it is cold outside!

AUNT DOROTHY’S TACO SOUP

THE COLD WEATHER IS UPON US AND IS CASE YOU HAVE LOST IT I WILL INCLUDE A RECIPE .

2 POUND OF GROUND MEAT TURKEY OR BEEF

1 CHOPPED ONION AND

 1 CHOPPED GARLIC

SAUTEE IN LARGE (2 GAL) PAN

COMBINE ALL WITH JUICE FROM:

2 CANS STEWED MEXICAN TOMATOES--  OR JUST CANNED TOMATOES

1 CAN ROTEL TOMATOES

1 CAN RANCH STYLE BEANS

1 CAN KIDNEY BEANS

1 LARGE CAN HOMINY CORN

1 CAN CORN

1 CAN CHOPPED GREEN CHILES

1 PACKAGE OF DRIED RANCH DRESSING - -IN PACKAGE

2 CUPS WATER

COMBINE ALL INGREDIENTS JUICE AND ALL AND SIMMER ONE HOUR

AFTER YOU ENJOY THE FIRST BOWL JUST PUT THE REST IN THE REFRIG AND SCOOP OUT A BOWL FOR THE MICROWAVE ANY TIME YOU

NEED A WARM UP

FRANCES MADE ME A BATCH TODAY - - -AND YUM YUM

LOVE AND ENJOY          FRANCES MAKES TEXAS CORNBREAD OUT OF BOX.. WONDERFUL WITH BUTTER

Becky's Tortilla Soup

This soup is easy to make and so satisfying on a cold evening.  This is the first soup that I ever learned how to make, and I make variations of this basic recipe frequently.  If you are in a hurry, you can shred a rotisserie chicken instead of cooking and shredding the chicken breasts.


Becky's Tortilla Soup

4 chicken breasts, with bones and skin
2 bay leaves
1 tsp. salt
6 C. chicken broth
1 large can green chiles
1 can rotel tomatoes and chiles
1 can chopped tomoatoes
1/4 C. picante sauce
1 chopped onion
1 can yellow hominy, drained
1 can whole kernel corn, drained
6 t. chicken bouillon base, or 6 bouillon cubes

In a large stock pot, cover chicken breasts with water.  Add salt and bay leaves.  Bring to boil, and then reduce to simmer until chicken is cooked through.  Remove chicken and bay leaves from broth.   Shred chicken, discarding bones and skin.  To the broth add remaining ingredients and shredded chicken.  Simmer until the onion is soft.  Serve with shredded cheese, crushed tortilla chips, cilantro, and avocado slices, if desired.