Archive for the Entree Category

Meatloaf

Posted in Comfort Food, Entree, Southern Cooking, Uncategorized with tags , , , , , , , , , on November 14, 2011 by thekytchnwytch

Ingredients

  • 1 onion, chopped
  • 1 Tablespoon butter
  • 1 pound ground beef
  • 1 pound lean ground pork
  • 1 egg
  • 1 Tablespoon Worcestershire sauce
  • 1/2 cup milk
  • 1/2 cup dried bread crumbs (flavored is good too; you can even grind up your favorite croutons)
  • 1 teaspoon garlic powder
  • salt and pepper to taste
Sauce
  • 1/2 cup ketchup
  • 2 Tablespoons brown sugar
  • 2 Tablespoons prepared mustard
  • 1 Tablespoon soy sauce
  • salt and pepper to taste

Directions

1. Preheat oven to 350°F (175°C.)

2. Sauté the onions in a Tablespoon of butter. Put sautéed onion in a large bowl.

2. To the same large bowl, add and combine the beef, egg, onion, milk, and bread (or bread product of your choice.) Season with salt and pepper to taste and place in a lightly greased 5×9 inch loaf pan, or you can form it into a loaf and place it in a lightly greased 9×13 inch baking dish. In lieu of greasing the pan, you can also line it with aluminum foil. That also makes removing it from the loaf pan much easier.

3. In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf. If you’re a big sauce lover, you can make extra to pour over it after it’s out of the oven.

4. Bake at 350°F (175°C) for about 1 1/2 hours. As with anything else you cook, checking the internal temperature with an internal thermometer is always best. Ovens vary greatly.

Chicken Pecan Lasagna

Posted in Comfort Food, Entree, Lorie Reed, Pasta, Recipes with tags , , , , on November 13, 2011 by thekytchnwytch

This recipe was created by my cousin Lorie Reed when she worked as a caterer. It was developed for a bride who wanted lasagna but was worried about marinara sauce ruining her wedding dress.

A new take on traditional Lasagna “Creamy, cheesy, chickeny lasagna – you’ll fall in love all over.

Ingredients

12 lasagne noodles
1 (10.75 ounce) can condensed cream of chicken soup
2 (10.75 ounce) cans condensed cream of mushroom soup
1 cup onion (optional and it tastes best if you sautée it first)
1/2 cup grated Parmesan cheese
1 cup sour cream
1/4 cup mayonnaise
1 raw egg
garlic salt to taste
1 pint cottage cheese
2 cups diced, cooked chicken meat
2 cups shredded mozzarella cheese
1 cup toasted pecans

Directions

Preheat oven to 350 degrees F (175 degrees C).

The noodles.
Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.

The sauce.
In a medium bowl, combine chicken soup, mushroom soup, onion, Parmesan cheese, sour cream, mayonnaise, cottage cheese, egg, and garlic salt. Set aside.

Putting it all together.
In a 9×13 inch baking dish, layer 1/3 of the noodles, sauce, chicken and cheese; repeat 3 times, ending with cheese.

Top with toasted pecans for the finish.

Bake covered in preheated oven for 1 hour, removing the foil for the last 5 minutes or until browned.

Toni’s Tuna Salad

Posted in Entree, Salad, Seafood, Side, Toni Verticelli Farmer with tags , , , , , on October 24, 2011 by thekytchnwytch

1 5 oz. can albacore tuna, drained
2 carrots, finely chopped
1 large celery stalk, finely chopped
1 medium tomato, well chopped w/juice
1/4 cup chopped walnuts (or nuts of choice, walnuts are just really good for you and go well in this recipe)
3 Tablespoons mayonnaise
1/2 teaspoon onion powder
1/4 teaspoon garlic powder

Mix all ingredients together well and refrigerate for 30 minutes to let flavors marry. This is not a “wet” tuna salad so it can be served as is or with bread, toast or crackers.