Cheesy Meat Loaf

Ingredients

1/2 cup breadcrumbs
1 cup chopped onion
2 garlic cloves, minced
1/2 cup ketchup
3 ounces cheddar cheese, grated
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 tablespoon Dijon mustard
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds ground sirloin
1 large egg, lightly beaten

Preparation

Preheat oven to 350°F.

Combine all ingredients in a large bowl, stirring thoroughly.

Form meat mixture into a loaf, place on a wire rack and bake at 350°F for 2 hours & 45 minutes minutes or until done.

Dijon Mustard Substitute

1 tablespoon dry mustard
1 teaspoon water
1 teaspoon white wine vinegar ((or 1/2 white wine, 1/2 white vinegar)
1 tablespoon mayonnaise
1 pinch sugar
Directions:

1. Mix all ingredients.
2. Yield: "2 tablespoons".

55 calories per ounce of cooked meatloaf.

Italian Country Bread

Prefer King Arthur Flour


Biga Starter

3 cups flour
1 cup water
1/4 t yeast dissolve in 1 t water

Add all to a bowl, cover and leave overnight, 10-12 hours.

Dough

Prefer King Arthur Flour

1 T salt
1/2 cup warm water with 1 1/2 t yeast dissolved
7 cups flour
2 3/4 cups water
1 cup of the starter, above

Add all items to mixing bowl of an electric mixer.
Kneed for 20 minutes
Rub olive oil over dough, place in bowl, let rise for 1 hour, covered.
Punch down after 1 hour and rise again, covered for 1 hour.

Take out of bowl and divide into 2 or 3 rounds.

Cover and let rise for 1 hour

Bake at 425 on baking sheets dusted with corn meal until brown and when tapped emit a hollow sound.

NOTE: You will have leftover starter, use for another bath of this bread or can use the rest for Ciabatta Bread, recipe under bread.

French Bread

NOTE: This bread is NOT light and is more suited to be cut into 2" slices and used for Onion Soup or cut in 1/2 and used for a French Dip. Would not suggest it for sandwiches.

Poolish Starter

Prefer King Arthur Flour

3 cups flour
10.5 oz water
1/4 t yeast dissovled in 1 t water

Add all to bowl, mix well and let sit 10-15 hours, covered.

French Bread Dough

Prefer King Arthur Flour

5 cups flour
4 t yeast
4 t salt
10.5 oz water

Add starter to bowl.

Add all dough items next

Kneed with a dough hook in an electric mixer 8 minutes.

Let rise for 2 hours, covered in a bowl that is greased with oil.

Remove from bowl.

Divide into 3.

Place on baking pan lined with parchment paper.

From into small logs, let rise for 20 minutes.

Now, form into 10-12 inch loaves that are about 3 inches wide.

Cover and let rise for 1 hour.

Preheat oven to 475.

Place bread into over and lower to 425.

Let bake for about 30 minutes or until you see they are brown and when tapped emit a hollow sound.

Pizza Dough

2 1/4 t yeast
1 cup warm water
1 cup flour
2 T oil
1 t sugar
1 t salt
5 1/2 cups flour


Combine water and yeast and let sit 5 minutes.

Place all dry items in the bowl of a bread machine (use dough setting) or electric mixer with bread hook. If using mixer mix for about 10 minutes or until dough pulls away from the sides of the bowl.

If the dough does not form a ball in either the mixer or bread machine add a little flour at a time until it happens.

Once done place in oiled bowls and let rise for 1 hour.

Makes 2 large pizza's.

HINT:

Once the dough is shaped on the pan bake until firm then add sauce and toppings. This will make a more solid surface.

Ciabetta Bread

Biga Starter

Prefer King Arthur Flour

3 cups flour
1 cup water
1/4 t yeast dissolve in 1 t water

Add all to a bowl, cover and leave overnight, 10-12 hours.

Ciabetta Dough

Prefer King Arthur Flour

3 t yeast
3 Cups flour
3 t salt
2 t sugar
2 T wheat gluten (could omit)
3 to 4 oz water
1/4 cup olive oil

Add all of the Biga to the bowl of an electric mixer.
Add all items for dough next.

Beat for about 10 minutes using the paddle attachment. The dough should be wet but not like pancake batter, add a little more flour if this is the case.

Cover and let rise for 1 1/2 hours, deflate after 45 minutes

Divide the dough.

Transfer to a parchment paper lined baking sheet and shape into a 10 inch form, long and wide.

Let rise for about 2 hours covered.

Bake at 425 for about 30 minutes

Makes about 3 to 4 loaves.

Filled Cookies

Shell

2 sticks butter or margarine
2 1/2 cups flour
8 oz cream cheese

Mix all in an electric mixer until it forms into a ball.

Filling

1 1/2 cups chopped nuts
1 1/2 cups brown sugar
2 t vanilla
2 T butter, melted

Place dough into mini muffin tins, press well all around.

Add filling.

Bake at 350 for about 30 minutes

Seasoning Mix

3 T paprika
1 T salt
2 T garlic powder
1 1/2 T onion powder
1 T thyme

Mix all in a air tight container.

Sloppy Joes

2 lbs ground beef
2 onions, diced
1/2 cup brown sugar
2 T wine vinegar
2 T molasses
2 T Worcestershire Sauce
28 oz can tomatoes
6 oz tomato paste

Brown meat and drain fat.
Puree tomatoes with tomato paste.

Add onions, vinegar, molasses, brown sugar and Worcestershire Sauce to pureed tomatoes.
Next, add meat.

Simmer for 45 minutes, covered.

Serve on buns.

All Purpose Batter, fish or chicken

1 cup flour
8 ounces beer
1 egg
1/2 teaspoon baking powder
2 teaspoons garlic powder
1 tablespoon Paprika

Place all in bowl and mix well.

Heat 32 OZ Canola Oil in large pot or high sided frying pan.

Place 1 cup flour on a plate.

Dredge fish, chicken in flour then dip into batter.
Dredge in flour again.

Place in hot oil and fry product until golden.

Makes enough patter for about 2 lbs.