Cheez-it Meatloaf

Ingredients

2 lbs ground beef
1 cups Cheez-It crackers, crushed
1 packet dry onion soup mix
2 egg

1/4 cup sharp shredded cheddar cheese 

ketchup

Directions

Pre-heat the oven to 350 Degrees F.
Crush Cheez-It Crackers.
Beat the egg.
Mix All ingredients.
Form into a loaf shape.
Place in a greased bread pan.
Cook for 40 minutes.
Coat the top with ketchup.
And place back in oven for 10 Minutes.

Leftover Ham recipe (Macaroni and Cheese, + peas)

Ingredients

    5 oz elbow macaroni
    1 Tbsp butter
    ½ cup finely chopped onion
    1 Tbsp flour
    1 cup milk
    1 cup shredded Swiss cheese
    ¼ tsp ground nutmeg
    pinch cayenne pepper
    salt and pepper, to taste
    2 cups diced cooked ham
    1 cup thawed frozen peas

Directions

1. Preheat oven to 400°F. Cook 5 oz elbow macaroni according to package directions until al dente. Drain and return to pan; set aside.
2. While pasta cooks, melt 1 Tbsp butter in a saucepan over medium heat. Add ½ cup finely chopped onion; cook 2 minutes. Stir in 1 Tbsp flour; cook 2 minutes, stirring constantly.
3. Gradually stir in 1 cup milk; cook 1 minute or until thick enough to coat the back of a spoon. Remove from heat.
4. Add 1 cup shredded Swiss cheese, stirring until melted. Stir in ¼ tsp ground nutmeg, a pinch of cayenne and salt and pepper to taste. Stir sauce, 2 cups diced cooked ham and 1 cup thawed frozen peas into pasta.
5. Scrape into a greased 1-quart baking dish. Bake 10 minutes or until bubbly.

Grandma's Pot Roast

POT ROAST
Makes 6 to 8 servings

3 pound boneless beef chuck roast
Kosher salt and ground black pepper
3 tablespoons canola oil
4 tablespoons butter
2 medium red onions, cut into quarters
4 carrots, peeled and cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
1 rutabaga, peeled and cut into 12 to 16 pieces, about a pound
8 cremini mushrooms, halved
2 parsnips, peeled and cut into 2-inch pieces
1 head garlic, top cut off to expose cloves
¾ cup tomato paste
2 bay leaves
3 sprigs rosemary
1 ½ cups red wine, preferably cabernet
4 cups beef broth

1. Heat oven to 340 degrees. Season meat generously with salt and pepper. Heat oil in a large Dutch oven, or other heavy roasting pan with a lid, over medium-high heat. Sear the meat until a dark crust forms, three to four minutes per side. Remove meat to a plate.
2. Reduce heat to medium and add butter to the pan. Melt the butter and add the vegetables, stirring frequently and scraping the bottom of the pot, until the vegetables start to color, eight to 10 minutes.
3. Add tomato paste and cook, stirring frequently, until it darkens slightly, about five minutes.
4. Add bay leaves, rosemary and wine and cook, stirring occasionally, until liquid is reduced to a thick gravy consistency, five to seven minutes.
5. Return meat to the pot. Add broth, then cover the pot and transfer to the oven. Cook for two hours, 20 minutes.
6. Let roast sit at room temperature for at least 10 minutes. Remove meat to a cutting board to slice. Discard bay leaves and rosemary stems. Squeeze any garlic cloves remaining in their skins into the stew and discard the skins. Serve slices of meat in shallow bowls along with the vegetables and a generous amount of cooking liquid ladled over top.

http://www.seattletimes.com/life/food-drink/pot-roast-like-grandma-used-to-make/

Penne Pesto salad

20 min  prep 4 servings 377 cals

Ingredients

    2/3 cup vegetable stock
    2 cloves garlic
    1 cup packed fresh basil leaves
    1/3 cup grated Parmesan cheese
    2 tablespoons pine nuts
    12 ounces penne pasta
    2 large tomatoes, seeded and chopped

Directions

In a small saucepan, combine stock and garlic cloves.

Simmer for about 5 minutes, or until garlic is soft. Alternatively, microwave on High for 5 minutes in a microwave safe bowl.
   
Add basil to the bowl of a food processor; chop fine. Blend in stock mixture.

Add Parmesan cheese and pine nuts; chop fine. Pesto can be refrigerated in an airtight container for up to 24 hours.
   
Cook pasta in a large pot of boiling, salted water until al dente.

Drain well, and return to pot. Stir in pesto to coat pasta. Toss with tomatoes.

Cucumber Tomato Salad

Ingredients

For the salad:

• Approximately 3 cups peeled & sliced cucumbers
• 3 Roma tomatoes, sliced into chunks
• ⅓ cup chopped red onion
• ¼ cup chopped fresh basil

For the dressing:

• ¼ cup extra virgin olive oil
• ¾ cup apple cider vinegar
• ½ tablespoon red wine vinegar
• ½ teaspoon dill weed
• 1 teaspoon sugar
• ¼ teaspoon salt (or to taste)
• ¼ teaspoon pepper (or to taste)

Instructions

1. Place salad ingredients in large bowl and toss.
2. Mix dressing ingredients in small bowl; stir to combine well & drizzle over salad

Carolina Cole Slaw

No Mayo, so more likely not to kill people @ picnics which don't have enough ice

Ingredients

• 1 large head of cabbage, finely shredded
• 1 medium bell pepper, finely chopped
• 1 medium sweet onions, finely chopped
• 2 carrots, grated or julienned*

Dressing:

• 1 cup granulated sugar**
• 1 teaspoon salt
• 2/3 cup neutral flavor vegetable oil***
• 1 teaspoon dry mustard
• 1 teaspoon celery seed
• 1/4 teaspoon freshly ground black pepper
• 1 cup white or apple cider vinegar

Combine the shredded cabbage, chopped bell pepper and chopped onions, and the grated or julienne carrots in a large serving bowl.

In a medium saucepan over medium heat, combine remaining ingredients; bring to a boil.

Simmer, stirring, until sugar is dissolved; cool slightly, then pour over vegetables and toss well.

Cover and refrigerate the salad until thoroughly chilled.

The recipe makes enough slaw for 8 to 10 servings.

 *A julienne peeler makes beautiful julienne strands of carrot, perfect for any salad or coleslaw.
***Use a neutral-flavored oil, such as corn oil, grapeseed, safflower, peanut, or canola.

Brunswick Stew

My favorite "soup" / stew at a lot of bbq places.

Note: Serve with coleslaw and hot corn bread.
1 (6-pound) chicken (or 2 smaller ones)

2 (28-ounce) cans peeled tomatoes
4 onions, chopped
1 (12-ounce) box or bag frozen chopped okra
2 (12-ounce) boxes frozen baby lima beans
2 (12-ounce) boxes frozen cut corn
1 clove garlic (optional)
2 tablespoons Worcestershire sauce
1/2 cup chili sauce
Salt and pepper to taste
5 boiling potatoes, boiled, peeled and whipped ( they give body to the stew so it can be eaten with a fork), about 4 1/2 cups total

1. Place chickens in a large, heavy-bottom pot and add water to almost cover. Cover and gently simmer until completely tender, so it can be removed from bones, 1 to 1 1/2 hours. Shred the meat, rather than cutting it up, but leave some fairly sizable pieces. Put the meat back into the broth (if there seems to be too much, put some aside for adding later if needed).

2. Stir in the tomatoes, onions and okra and continue cooking. Gently simmer until the tomatoes begin to break down, about 2 to 3 hours. If necessary, add additional water to keep the liquid at a soup-like consistency (it will thicken as the whipped potatoes are added).

3. An hour or so before serving, stir in the lima beans, corn, garlic, Worcestershire sauce, chili sauce and one-half teaspoon salt and one-fourth teaspoon pepper, or to taste, and continue cooking.

4. Before serving, stir in the whipped potatoes. Use your judgment as to how much to add -- the stew should be thickened, but not stiff, and too much potato will spoil the flavor.

Each of 10 servings: 620 calories; 43 grams protein; 64 grams carbohydrates; 12 grams fiber; 23 grams fat; 6 grams saturated fat; 91 mg. cholesterol; 13 grams sugar; 679 mg. sodium.