Meatloaf Recipe

This is Michael's Mom's meatloaf recipe and is one of Michael's favorites. I thought it had a lot of flavor but there is definitely some judgement calls you have to make.

Ingredients:
1 package of meatloaf mix (ground lean beef, pork and or veal) about 3 lbs.

1 to 1-1/2 envelopes Liptons dry soup mix

2 eggs

Italian seasoning, salt, pepper, dried parsley (use your judgement) about 1 tsp. Or so

Dry Italian bread crumbs again use your judgement (to hold it together not to taste it)

Ketchup mixed with water about 1 cup use it to moisten the meat mixture save the rest to coat the meat loaf or make more if you need it to coat the meatloaf

Combine meat, dry soup, eggs, seasoning, bread crumbs and ketchup in a large bowl. Mix with hands then form into a loaf in a 9x13 pan. Set oven at 350 and bake for about 1 1/2 to 2 hrs. After about 1 1/2 hrs. Check it and lift with spatula to loosen it from the pan. Cover it with foil if it is darking and continue to cook til it done and no longer red in the middle

Pudding Pie

This recipe from Dave Lieberman is one of my go-to easy dessert recipes, especially for summer barbecues. Note that you need at least an hour of refrigeration time.

Ingredients:

For the crust:

12 whole graham crackers

6 tablespoons (Tbls) butter

3 Tbls dark brown sugar

For the custard:

Two 3-oz packages "cook and serve" vanilla pudding (I would not use instant)

For the topping:

1 pint fresh strawberries

1/2 pint fresh blueberries

1/2 pint fresh blackberries or raspberries

Directions:

Preheat oven to 350 degrees.

To make the crust: Crush the graham crackers with your hands, rolling pin or a potato masher as fine as you can. Heat the butter in a saucepan or microwave until half melted. Work the butter and the sugar into the crumbs until the crumbs look like wet sand. Press the crust into a 9-inch pie plate, making an even layer on the bottom and sides of the pan. Bake until the crust is slightly darker, about 12 minutes and let cool completely.

Filling: Make the pudding according to the package directions, then let stand for 5 to 10 minutes, stirring occasionally. Use spoon or spatula to scrape filling into crust and smooth into even layer. Refrigerate until the filling is set, at least an hour.

Topping: Cut the stems off the strawberries and wash (I like to cut them in half). Wash all of the fruit, drain and spread on paper towels to dry.

Arrange berries or toss them on to the pie. Cover and refrigerate for up to 4 hours. Serve cold. Enjoy!

Welcome

Welcome to the Master Chef! I wanted to create a place where my family and friends could share their recipes.