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Mini Cheese Stuffed Meatloaves - Janice Burch

6/25/2013

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Picture
This was a very good  hearty meal for Shabbat. I think the entire assembly will enjoy these and they can be made with or without the additional cheeses.    

2 eggs
1-1/2 cups milk
1 cup whole grain quick-cook oats uncooked
2 tsp salt or less if desired
2 lbs. lean ground beef or ground turkey
12 cubes mild cheddar cheese cheaper if you make your own cubes
I small jar pomentoes (optional)
1/4 cup chopped onions (optional)
Topping:
1/2 cup ketchup
1/4 cup light brown sugar
2 Tbsp mustard (optional) 
cooking spray 
  • Preheat oven to 350
  • Spray 12 muffin tins 
  • Combine beaten eggs, milk, uncooked oats, salt, and other ingredients you'd like in lg. bowl. 
  • Add meat, mix well.
  • Fill muffin tins almost full and stuff one cheese cube in the center, top with meat. 
  • Cook for about 20-25 min. if cooking before Shabbat. 
  • When ready to eat, heat oven on 325 and spread on topping, cook for about 20-30 minutes more. Enjoy!
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Tamale Pie for Crockpot by Jeannette

6/7/2013

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2 1/2  pound lean ground beef 
1 1/2 cup yellow corn meal
3 cup of milk (I used evaporated milk)
2 egg, beaten
1 envelope of chili seasoning mix
1 teaspoon seasoned salt
2 tbsp Dehydrate onion or 1/2 diced onion
1 Large can of diced tomatoes
1 Small can of diced green chilies
2 can whole kernel corn, drained
1 Large can sliced ripe olives, drained

This fills a large crockpot about 3/4 full. So I expect it to feed about 12-15 people.
  • In skillet, cook ground beef into small pieces; drain 
  • Mix corn meal, milk, egg in a bowl. 
  • Add all seasonings.
  • Place ground beef in crockpot ceramic dish
  • Add the tomatoes, corn, green chilies and olives
  • Stir well, make sure that the mixture is very "wet"
  •  Put the lid on and cook overnight at a slow temp or on high for approximately 4 hours.
  • OPTION:  add shredded cheddar cheese and let it melt about 10 minutes.
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15 Bean Soup Vegetarian Style by Jeannette

6/7/2013

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3 Cups 15 Bean Soup Mix
Water
1 Cup Onions
3 Garlic Cloves
1/2 tsp Black Pepper
1/2 tsp Chili Powder
1 tsp Sea Salt or Kosher Salt
1 tsp Ground Cumin
1 tbsp Knorr Veggie Boullion 
2 Carrots diced
2 Stalks of Celery
  • You can purchase in a bag or in the bulk food bins.
  • Soak beans over night. Use colander to strain
  • Put beans into a stock pot or crockpot and cover with fresh water, covering beans by about 3 inches.
  • Chop or dice onions add to pot
  • Smash garlic cloves to release oils add to pot
  • Add to pot; black pepper, chili powder, salt, ground cumin and veggie boullion.
  • Add carrots and celery stalks and any other vegetables you choose.
  • If you use a stock pot bring the mixture to a boil and then reduce heat to simmer.  Stir pot every few hours and season to taste only at the end.  
  • If you use a crockpot you can virtually let the soup go for the entire day until dinner.  Season to taste at the end.



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    Author

    Whether it's a weekly meal or Shabbat--You can make wonderful dishes very quickly.

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