Meatloaf

Since I am staying home this summer, I actually have time to cook.  I've been pulling out favorites that I haven't made in a while, and I'm finding new ones.  It's been fun to take the time in the kitchen.  I hope that I can make this carry over into the school year.  Anyway, I decided to pull out my mom's meatloaf recipe.  As some of you know, my mom was an excellent cook.  She made it quite often because my dad loved it.  I think I got tired of it when I was a kid, because I wasn't too fond of it.  Now, oh man! I know why Dad loved it so.  (He's in Heaven right now saying, "No kidding, Shell!" haha)

The reason I'm posting it is because my youngest is a very picky eater.  If she had her way she would eat ramen noodles, corn dogs, mac & cheese, cheeseburgers and apples the rest of her life.  When I made this, I also made mashed potatoes and corn to go with it.  Usually she devours the taters first, then picks at everything else.  NOT this time!  She exclaimed after supper that she ate the meatloaf first then the taters.  She said she loved it, even more than the potatoes.  Success!!

I was talking to my sister the other day and her oldest is the same.  She begged for Fridays to be meatloaf days.  I think my mom would be very pleased that her granddaughters love her cooking.  It's one of the ways we keep them real and alive for our girls.

Here's the recipe:

1 1/2 lbs. lean ground beef

3/4 c. uncooked oats
1/4 c. chopped onion (I usually use a sprinkle of onion flakes)
1 1/2 tsp. salt
1/4 tsp. pepper
1 c. ketchup
1 egg, beaten (I just throw it in)

Combine all ingredients thoroughly with fingers--press firmly into ungreased loaf pan.  Bake in preheated oven at 350 degrees for 1 hour and 15 min.

Enjoy!

Cheese Stuffed Chicken

This is one of my Mom's famous recipes. It is the only thing she showed me how to make before Allen and I got married. Enjoy!

Ingredients:
4 slices Monterey Jack cheese (3x1 inches)
1 tsp. Snipped parsley
1/2 tsp. Instant chicken bouillon
1 egg, beaten
2 tsp. Grated Parmesan
2 tbsp. Flour
2 8oz. WHOLE chicken breasts
2 tbsp. Oil

Preheat oven to 375. Wash meat and pat dry. Slice pocket in thickest part of chicken and slide cheese in. Mix parsley, Parmesan, bouillon, and egg; put in pie pan. Put flour in another pan. Coat chicken in flour then egg mixture. Brown in oil in skillet for 2-3 minutes on each side. place in baking pan; bake for 8-10 minutes. Serves 4.

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All Hail the Bean Pot!

This is my mom's pot. She received it and a matching pitcher when she and Daddy got married 37 years ago. The only time we ever saw it is when she made baked beans in it. In the summer, she made them often. Somehow I acquired it and the pitcher along the way. I only use it for beans, and we say, "All Hail the Bean Pot!" every time we get it out. I really don't know why it's special to me, but it is. I guess it's because it was my mom's. I also thought I'd add the baked bean recipe too! I've deviated from it a little, and I'll add my changes at the end.

Baked Beans
From Marlene Jaszkowiak

1 small chopped onion
3/4 c. packed brown sugar
1 c. ketchup
2 tsp. vinegar
2 Tbsp. liquid smoke
1 tsp. salt
1 tsp. chili powder
1 2-pound can Pork & Beans (drained)

Mix and simmer for 30-60 minutes or microwave at medium for 20 minutes, until it bubbles.

Michelle's Beans:
Ketchup
Barbeque sauce
Onion powder
Brown sugar
Liquid smoke
Molasses
2 pound can pork & beans (drained)

I just mix it all until it tastes just right. I don't measure anything (hard to believe, huh?) Then I put in the microwave on high for about 7-9 minutes. YUM!!