A Meat & Potatoes Meal

Parmesan Potatoes
Glazed Meat Loaf
Salad
Crescent Rolls
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Parmesan Potatoes   …This recipe was given to me by my friend Karen from MS. She said it’s one of their favorites and I can see why, esp the top layer! Her husband does a lot of grilling, too. Thanks for the recipe, Karen! (She doesn’t have a site, but she visits here.  )

4 medium potatoes, thinly sliced, peeled too
1 sm onion, thinly sliced in rings (Karen said she doesn’t add quite that much, so I didn’t either)
3 T. butter, melted
1/4 c. grated parmesan cheese
1/4 tsp. salt, pepper, 1/8 tsp. garlic powder (Karen said ‘or seasonings of choice’, but I used these)

Place 1/2 of the potatoes in greased pan (9×13 or smaller).
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Top with onion rings

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and remaining potatoes; drizzle with butter. Sprinkle with parmesan and seasonings.
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Bake uncovered at 450 for 25 min or until potatoes are soft and brown.

Very good!!! Will definitely make again! I made a half batch so we wouldn’t have leftovers.

Glazed Meat Loaf   …This recipe comes from the 2006 Taste of Home Annual Cookbook.

2 eggs, beaten
2/3 c. milk
1 1/2 c. (6 oz) shredded cheddar cheese
1 c. crushed saltines (about 30 crackers) I used Ritz crackers.
1 c. finely shredded carrots (um, I skipped the carrots, didn’t feel like shredding them)
1/2 c. finely chopped onion
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper
2 lbs lean ground beef
1/2 c. packed brown sugar
1/2 c. ketchup
2 Tbsp. Dijon mustard

In a large bowl, combine the eggs, milk, cheese, saltines, carrots, onion, salt, garlic powder, and pepper.
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Crumble beef over mixture and mix well.

Yeah, I know, doesn’t look too appetizing at this point, huh?
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Shape into a loaf. Place in a greased 9×13 baking dish. I made a half recipe and just put it in a loaf pan.

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Bake, uncovered, at 350 for 50 minutes.
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For glaze, bring the brown sugar, ketchup, and mustard to a boil. Reduce heat; simmer, uncovered, for 3-5 min or until heated through. Spoon over meat loaf.

Bake 10-15 min longer or until meat is no longer pink and a meat thermometer reads 160. Drain; let set for 10 min before slicing. Yield: 12 servings.
mp meat6   Ok, I FINALLY found my meat loaf recipe! Over the last several years, I’ve tried recipes hit-n-miss and they all tasted sorta blah. (Same with poor man’s steak.) This one is SO good! It is so moist and flavorful. Sometime, I might even try it with the carrots.  

mp salad   And a picture of the salad … because I always think salads are so pretty. I have a few menus that I make for company and will add this meal now.  

Snack Time!

Here is the perfect snack. We make it alot! And we have also made it for company. It’s a knock-off of an appetizer we had at a restaurant. We call it…

Nachos

Turn the oven to 400.
No measuring here… Cover a plate with tortilla chips (not more than 1 or 2 chips thick).
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nachos2   Then cover the chips with a layer of cheese (we use pizza cheese or mozzarella cheese).
nachos3   Repeat the layers.

nachos4 Whether the oven is preheated or not, put the nachos in the oven. Leave in till cheese is melted to your liking. This is how it looks after about 7 minutes.

nachos5 And this is how it looks after about 10 minutes.
Serve with salsa and sour cream.

Sometimes we do these variations: Add sliced jalapeno peppers on top. Sprinkle crushed red pepper on top.

If you’re doing it for a group , use a cookie sheet instead of a plate. Also, we have Corelle plates, but we don’t use them in the oven. Our Coke plates are about twice as thick and it was an experiment the first time to see if it would break or melt but it works fine… why don’t we just use a small baking sheet? I don’t know.

I have a meat and potatoes meal done, pictured, and ready for posting, so you can expect that later this week.

And, as usual, thanks so much for your encouraging, fun, helpful, humorous, and interesting comments! You guys are great!!!

Bread-making… sigh!

I am so impressed with good bread-makers. Mom used to make it all the time. I should try it again, I guess. Maybe I get discouraged too easily. Anyone have any good tips for an amateur bread-maker like me (other than ‘just use frozen bread dough’)?

Maybe you’re wondering what goes wrong. Dinner rolls are a problem for me too. Tough, don’t raise well, too airy in the top half (huge air pockets), and they don’t even taste good, just sorta blah. 

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