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Top-Stove Meat Loaf

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TopOfStoveMeatLoaf

From the Kitchen of Barbara Humphrey

1 1/2 pounds ground beef
1/2 cup dry bread crumbs
1/4 cup finely chopped onion
1 can (10 3/4 oz) tomato soup
1 egg, slightly beaten
1 teaspoon salt
generous dash pepper
1/4 cup water
1/2 teaspoon prepared mustard or horseradish
2 slices processed cheese

Top of Stove Method:
Thoroughly mix, beef, crumbs, 1/4 cup soup, onion, egg, and seasonings. Shape firmly into 2 loaves. Brown on all sides in a skillet (to turn loaves use pancake turner.
Cover and cook over low heat 25 minutes. Spoon off fat. Stir in remaining soup (omit adding water), water, and mustard.
Top loaves with cheese and pour soup all over all the top of the loaves. Cook until cheese melts.

Oven method:
Mix and shape into loaves as above. Bake at 350-degree oven for 40 minutes. Spoon off fat. Pour remaining soup (omit water) mixed with mustard on loaves.
Top with cheese slices and bake five more minutes until cheese melts.

The recipe was given to me as a shower gift for my wedding 1982 by Barbara Humphrey. Well used and stained original recipe below.

RecipeBarbaraHumphrey

Cranberry Walnut Oatmeal Cookies

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CranberryWalnutOatmeal

INGREDIENTS:

3/4 cup shortening
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 3/4 cups old-fashioned rolled oats
1 cup dried cranberries
1 cup chopped walnuts

PREPARATION DIRECTIONS:

1. HEAT oven to 350ºF. Grease baking sheets.

2. BEAT shortening, sugar and brown sugar in large bowl at medium speed of electric mixer until blended. Beat in eggs and vanilla. Combine flour, baking soda, cinnamon and salt in small bowl. Beat into shortening mixture until smooth. Stir in oats, dried cranberries and walnuts. Drop by rounded tablespoonfuls about 2-inches apart on prepared baking sheets.

3. BAKE 10 to 12 minutes or until light brown. Cool on baking sheets 2 minutes. Place on cooling rack to cool completely.

NUTRITIONAL INFORMATION PER SERVING:

Serving Size (1 cookie), Calories 140 (Calories from Fat 60), Total Fat 7g (Saturated Fat 1.5g, Trans Fat 0g), Cholesterol 10mg, Sodium 35mg, Total Carbohydrate 1g (Dietary Fiber 1g, Sugars 11g), Protein 2g; Percent Daily Value*: Vitamin A 2%, Vitamin C 0%, Calcium 2%, Iron 4%.

*Percent Daily Values are based on a 2,000 calorie diet.

01-09-14 made another batch and used Cran-Raisins. Excellent. Makes about 3 dozen cookies if using the smaller scoop.

Beef with Broccoli

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IMG_8288-570x380

Beef with Broccoli
Original recipe and photo credit to Rainy Day Gal (Jenny Miller)  ©2009
Step- by-Step Photos on original site

http://rainydaygal.com/2011/02/03/beef-with-broccoli/
This easy version of the Chinese takeout classic requires only a short marinade to make the beef fork-tender. Serve over white or brown rice. Serves 4.
Prep Time:: 10 minutes + 1 hour for marinade
Cook Time:: 8 minutes
First, marinate the meat:
1/2 tsp baking soda
1 tsp sugar
1 tbsp cornstarch
1 tbsp low-sodium soy sauce
1 tbsp water
2 tbsp vegetable oil
1 1/2 lbs flank steak, sliced into thin strips
1. Whisk together the baking soda, sugar, cornstarch, soy sauce, water, and
vegetable oil in a large bowl. Toss the steak with the marinade to coat. Cover
and refrigerate at least 1 hour, then proceed below.
1/2 c low-sodium soy sauce (Do NOT use regular soy sauce –
The final product will be way too salty)
2 tbsp brown sugar
4 cloves garlic, minced
2 tbsp flour
1 tbsp sherry
3 tbsp vegetable oil
2 heads broccoli, crowns only
1. In a small bowl, stir together the soy sauce, brown sugar, garlic, flour and sherry
until smooth. Set aside.
2. In a large wok or saute pan, heat 2 tablespoons of the vegetable oil over high
heat until shimmering. Add broccoli and saute 3 minutes, stirring often. Transfer
broccoli to a plate.
3. Reduce heat to medium-high. Carefully add the remaining tablespoon of oil to
the hot pan. Add the marinated meat and half of the sauce mixture and saute for 3 to
4 minutes, stirring often, until the meat is cooked through and no longer pink. Stir in
the broccoli and remaining sauce. Saute 1 minute more. Serve.