Grandma's Meatloaf

Grandma"s Meatloaf 1 pound hamburg 1 lightly beaten egg 1/2 cup soft bread crumbs 1 finely chopped raw onion 1 stalk celery 1/4 cup milk 1/4 cup ketchup 1 tsp salt1/4 teaspoon pepper Combine all ingredients, mixing well. Pat lightly into a loaf tin...I use pyrex cover with chili sauce or tomato sauce Bake one hour or more if needed at 350 degrees

Mickey Waffles

3eggs
1cup milk
1/2 cup melted butter
1tbsp vanilla(optional)
2cups flour
1/2 tsp salt
1tbsp baking powder
2tsp sugar
Beat whole eggs in a bowl until thick
Combine remaining ingredients. Sift into egg mixture and beat well.
Bake in waffle maker and serve with desired topping.
ENJOY!

Denise's Biscotti

1 and 3 quarters cup all-purpose flour
1 c ground almonds
1 tsp baking powder
1 lemon
1 half cup unsalted butter, at room temp
2 thirds cup granulated sugar
2 eggs
1 tsp vanilla
1 half cup dried apricots, finely chopped
1 quarter cup whole skin-on almonds, finely chopped
white sugar for sprinkling
 
Preheat oven to 350
 
Stir flour with ground almonds and b powder with fork or whisk.  Finely grate 1 tsp zest from lemon...stir into flour mixture
 
Place butter and sugar in large bowl.  Using electric mixer, beat until smooth...Beat in eggs, 1 at a time.  Add vanilla and beat until mixed.  Add flour mixture.  Beat until almost incorporated and dough comes together. Stir in finely chopped apricots and almonds  until evenly distributed.
 
Line a baking sheet with parchment paper.  Place dough on sheet and form into a log about 12 inches long, 3 inches wide and 1 inch tall.  Dough will be sticky , so may need to wet hands(we did) while forming log.  Sprinkle with sugar
 
Bake in centre of oven for 25-30 minutes, until lightly golden on top.  Remove and allow to cool at least 30 minutes.  Meanwhile reduce oven temp to 300.  When log is cool, remove to cutting board.  Using serrated knife, carefully slice 1 half inch thick pieces.  Place slices on a rack set on the baking sheet
 
Bake again for 20-30 minutes, until lightly golden and dry.  Cool completelybefore serving.  Will keep well in airtight container at room temp for up to a week.  or freeze up to 1 month
 
Makes 24-26 biscotti

ENJOY!

Golden Split Pea Soup

1 medium cooking onion, coarsely chopped
1tbsp olive oil
2 garlic cloves, minced
6 cups vegetable or chicken stock
1cup dried yellow split peas
1carrot, coarsely grated
1bay leaf
Salt and freshly cracked pepper to taste

In a large stock pot, saute onion in olive oil
Add garlic and stir for one minute
Then add stock, split peas,carrot,bay leaf and salt and pepper
Bring to a boil then lower to simmer and cook 90 minutes
Remove bay leaf, let cool slightly then puree in batches in a blender
Serve warm
ENJOY!

Kale Chips

One large bunch of kale
Olive oil
Salt

Wash and dry kale leaves
Tear bite sized pieces of the leaves off the large centre leaf vein and lay on a cookie sheet
Lightly drizzle leaves with olive oil and gently massage oil into each piece of kale
Sprinkle lightly with sea salt
Cook in oven about 10 minutes at 275 degrees until crisp but not browned.
ENJOY!

Wendy's Mushroom Soup

2 tbsp butter
1 large onion chopped
1 clove garlic finely chopped
1 lb mushrooms - coarsely chopped
3 tbsp butter
3 tbsp all purpose flour
1 1/2 c chicken stock
2 1/2 c milk
1 tbsp worchestershire sauce
1/2 tsp tabasco sauce
1 tsp salt
1/4 tsp pepper
1 tbsp brandy (optional)

Melt butter in skillet
Add onions and garlic
Cook 2-3 minutes until onions tender
Add mushrooms and cook until liquid evaporated
Melt butter in large saucepan or dutch oven
Whisk in flour.
Cook stirring constantly 2-3 minutes without browning
Whisk in stock and milk
Add seasoning
Bring to boil, reduce heat and cook 5-8 minutes
Meanwhile puree mushrooms (food processor) and then stir into soup
Cook 5 minutes
Adjust seasoning if necessary
If soup too thick add more milk
Serve garnished with parsley and sautéed mushrooms
ENJOY!

Chicken Breasts stuffed with Asparagus

4 whole chicken breasts, halved, boned and pounded
24 medium asparagus spears, lightly blanched
1/4 cup butter, melted
1/4 cup dijon mustard
2 garlic cloves, finely chopped
1/4 cup white wine
1 1/2 cups bread crumbs
1 tbsp grated parmesan cheese
2 tbsp finely chopped parsley

Prepare chicken and asparagus. Combine the butter, mustard, garlic and wine. Dip the chicken breasts in this mixture to coat them. Place 3 asparagus spears on each breast and roll, securing with a toothpick. Mix bread crumbs, parmesan and parsley together and roll the breasts in this mixture. Bake 30 minutes at 350 degrees. Serves 4-6. Top with Hollandaise sauce.