Mocha Nut Fudge

MOCHA NUT FUDGE

1 cup packed brown sugar
1/3 cup evaporated milk
2 Tbsp. light corn syrup
1 cup (6 oz.) semisweet chocolate chips
2 tsp. vanilla extract
1 tsp. instant coffee granules
1 cup chopped walnuts

In a heavy saucepan, combine the brown sugar, milk and corn syrup. Cook and stir over medium heat until mixture comes to a boil and sugar is dissolved; boil for 2 minutes. Remove from the heat; stir in chocolate chips, vanilla and coffee granules with a wooden spoon. Continue stirring until mixture is smooth and thick, about 5 minutes. Stir in walnuts. Shape into two 9-in. logs; wrap each in plastic wrap. Refrigerate for 2 hours or overnight. Unwrap and cut into slices. Makes 36 servings.

Southwest Mac and Cheese

SOUTHWEST MAC AND CHEESE

2 1/3 cups uncooked elbow macaroni or cavatappi pasta (8 oz.)
1 cup salsa (any variety)
1 1/2 cups milk
1 can (14.75 oz.) cream-style corn
1 can (11 oz.) Mexicorn whole kernel corn with red and green peppers
8 oz. process cheese product loaf, cubed

Mix all ingredients except cheese in 12-inch nonstick skillet. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 10 to 14 minutes, stirring frequently, until macaroni is tender. Stir in cheese until melted. Makes 6 to 10 servings.

Turtle Tart

TURTLE TART

Cookie Base:
1 pouch (1 lb. 1.5 oz) Betty Crocker oatmeal cookie mix
1/2 cup butter or margarine, softened
1 Tbsp. water
1 egg
1 cup chopped pecans

Filling:
40 caramels, unwrapped
1/3 cup whipping cream
3/4 cup chopped pecans

Topping:
1 bag (11.5 oz.) milk chocolate chips (2 cups)
1/3 cup whipping cream
1/4 cup chopped pecans

Heat oven to 350 degrees. In large bowl, stir cookie mix, butter, water and egg until soft dough forms. Stir in 1 cup pecans. Press dough in bottom and up sides of ungreased 9 inch tart pan with removable bottom. Bake 19 to 21 minutes or until light golden brown. Cool 10 minutes. Meanwhile, in medium microwaveable bowl, microwave caramels and 1/3 cup cream on High 2 to 4 minutes, stirring twice, until caramels are melted. Stir in 3/4 cup pecans. Spread over cooled crust. Refrigerate 15 minutes. In another medium microwaveable bowl, microwave chocolate chips and 1/3 cup cream on High 1 to 2 minutes, stirring every 30 seconds, until chocolate is smooth. Pour over filling. Sprinkle with 1/4 cup pecans. Refrigerate 2 hours or until set. To serve, let stand at room temperature 10 minutes before cutting. Store covered in refrigerator. Makes 16 servings.

Sausage-Mushroom Breakfast Bake

SAUSAGE-MUSHROOM BREAKFAST BAKE

1 lb. bulk pork sausage
2 cups sliced fresh mushrooms
6 cups cubed bread
2 cups (8 oz.) shredded sharp cheddar cheese
1 cup chopped fresh tomatoes
10 eggs, lightly beaten
3 cups milk
2 tsp. ground mustard
1/2 tsp. salt
1/4 tsp. pepper

In a large skillet, cook sausage and mushrooms over medium heat until meat is no longer pink; drain. Place half of the bread cubes in a greased 13x9 inch baking dish; top with 2 cups sausage mixture and half of the cheese and tomatoes. Repeat layers. In a large bowl, combine the eggs, milk, mustard, salt and pepper; pour over bread mixture. Bake, uncovered, at 350 degrees for 50 to 55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Makes 12 servings.

Banana-Sour Cream Cake

BANANA-SOUR CREAM CAKE

1 pkg. (2-layer size) yellow cake mix
3 eggs
1 cup mashed ripe bananas (about 3)
1 cup sour cream
1/4 cup oil
1 pkg. (8 oz.) cream cheese, softened
1/2 cup (1 stick) butter, softened
1 pkg. (16 oz.) powdered sugar
1 cup finely chopped walnuts

Heat oven to 350 degrees. Beat first five ingredients with mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 minutes. Pour into greased and floured 13x9 inch pan. Bake 35 minutes or until toothpick inserted in center comes out clean. Cool completely. Beat cream cheese and butter with mixer until well blended. Gradually add sugar, beating well after each addition. Remove cake from pan. Carefully cut cake crosswise in half using serrated knife. Place 1 cake half, top side down, on plate; spread with some of the cream cheese frosting. Top with remaining cake half, top side up. Spread top and sides with remaining frosting. Press nuts into sides. Keep refrigerated. Makes 16 servings.

Basil Breakfast Strata

BASIL BREAKFAST STRATA

6 eggs
3 1/2 cups milk
1 tsp. salt
1/2 tsp. pepper
8 cups cubed (1 inch) French bread
2 cups shredded mozzarella cheese (8 oz.)
1/4 cup basil pesto
1/2 cup grated Parmesan cheese (2 oz.)

Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, beat eggs with wire whisk until foamy. Beat in milk until blended; beat in salt and pepper. Set aside. Place bread cubes in baking dish. Sprinkle with mozzarella cheese. Pour egg mixture over top, press¬ing lightly to moisten bread. Using spoon, swirl pesto through mixture. Sprinkle Parmesan cheese over top. Cover with plastic wrap; refrigerate at least 8 hours but no longer than 24 hours. Heat oven to 350 degrees. Remove plastic wrap; bake uncovered 40 to 45 minutes or until strata is puffed and knife inserted in center comes out clean. Let stand 5 minutes before serving. Cut into squares. Makes 12 servings.

Mini Quiches

MINI QUICHES

1 1/4 cups Bisquick
1/4 cup butter or margarine, softened
2 Tbsp. boiling water
6 slices bacon, crisply cooked, crumbled
1/2 cup half-and-half
1 egg
2 medium green onions, thinly sliced (2 Tbsp.)
1/4 tsp. salt
1/4 tsp. ground red pepper (cayenne)
1/2 cup shredded Swiss cheese (2 oz)

Heat oven to 375 degrees. Generously grease 24 mini (1 3/4x1-inch) muffin cups with shortening or cooking spray. In small bowl, stir Bisquick mix and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press rounded teaspoonful of dough on bottom and up side of each muffin cup. Divide bacon evenly among muffin cups. In small bowl, beat half-and-half and egg until well blended. Stir in onions, salt and red pepper. Spoon 1 1/2 tsp. egg mixture into each muffin cup. Sprinkle cheese over tops. Bake about 20 minutes or until edges are golden brown and centers are set. Cover; refrigerate any remaining appetizers. Makes: 24 appetizers

Impossibly Easy Cheeseburger Pie

I made this recipe for dinner last night...it was very good and easy!! Next time though I will add some frozen veggies in the mix to add that little extra kick!

IMPOSSIBLY EASY CHEESEBURGER PIE

1 lb. lean ground beef
1 lg. onion, chopped (1 cup)
1/2 tsp. salt
1 cup shredded cheddar cheese (4 oz.)
1/2 cup Bisquick
1 cup milk
2 eggs

Heat oven to 400 degrees. Spray 9 inch glass pie plate with cooking spray. In 10 inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese. In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate. Bake about 25 minutes or until knife inserted in center comes out clean. Makes 6 servings.

Maple Nut Sticky Buns

MAPLE NUT STICKY BUNS

1 cup coarsely chopped pecans or walnuts
1/2 cup maple syrup
3 cups all purpose flour
1/4 cup granulated sugar
1 pkg. quick-rising active dry yeast
1 tsp. salt
1 cup warm water (120 degrees to 130 degrees)
6 Tbsp. softened butter, divided
1 egg, at room temperature
1/2 cup packed light brown sugar, divided
1 tsp. cinnamon

Grease a 13x9 inch baking pan and spread pecans and maple syrup evenly over the bottom. Combine 2 cups flour, granulated sugar, yeast and salt in a large bowl. Stir in water, 2 Tbsp. butter and egg. Beat until smooth; gradually stir in remaining flour until soft dough forms. Cover with plastic wrap; let rise until doubled, about 30 minutes. On lightly floured surface, roll dough to 15x12 inch rectangle. Spread with remaining butter. Mix brown sugar with cinnamon; sprinkle over surface. Starting with a 12 inch side, roll up tightly. Cut into 12 slices; place cut side down in prepared pan. Cover with plastic wrap; place on wire rack set over large pan of hot water. Let rise until buns double, 30 to 45 minutes. Preheat oven to 375 degrees. Uncover buns. Bake until golden brown, 25 to 30 minutes. Cool for 1 minute. Loosen edges; invert onto a serving plat. Serve warm. Makes 12 rolls.

Creamy Chicken Alfredo

CREAMY CHICKEN ALFREDO

1/4 cup all-purpose flour
6 boneless, skinless chicken breast halves (about 4 oz. each)
1/2 tsp. salt
2 Tbsp. plus 1 tsp. olive oil, divided
3 cloves garlic, minced
1 Tbsp. minced onion
1 1/2 cups whipping cream
1/3 cup grated Parmesan cheese
1/2 tsp. coarsely ground black pepper
1 Tbsp. coarsely chopped fresh parsley

Preheat oven to 375 degrees. Place flour in a shallow dish or pie plate. Sprinkle chicken with salt; coat with flour. Heat 2 Tbsp. olive oil in a large skillet over medium-high heat until hot. Add chicken; cook, turning once, until golden, 2-4 minutes per side. Remove chicken from skillet; place in a 13x9 inch baking dish. Heat remaining olive oil in same skillet over medium heat until hot. Add garlic and onion; cook until garlic is fragrant and onion is tender, 1 to 2 minutes. Increase heat to medium-high; add whipping cream, Parmesan and pepper. Cook until sauce is bubbly and slightly thickened, 2 to 3 minutes. Spoon sauce over chicken in dish. Bake chicken until an instant-read thermometer inserted in center of chicken register 180 degrees, 8 to 12 minutes. Sprinkle with parsley. Makes 6 servings.

Big-Batch Streusel Coffee Cake

BIG-BATCH STREUSEL COFFEE CAKE

Streusel:
2 1/4 cups Bisquick
2 1/4 cups packed brown sugar
3 1/2 tsp. ground cinnamon
3/4 cup firm butter or margarine

Coffee Cake:
15 1/4 cups Bisquick
5 cups milk or water
3/4 cup granulated sugar
7 lg. eggs

Heat oven to 375 degrees. Grease 4 (13x9 inch) pans with shortening or cooking spray. In 1 1/2 to 2 quart bowl, stir together streusel ingredients; set aside. In 6 to 6 1/2 quart bowl, stir coffee cake ingredients until blended. Spread evenly in pans. Sprinkle evenly with streusel. Bake 18 to 22 minutes or until golden brown. Makes 80 servings.

Velvet Crumb Cake

VELVET CRUMB CAKE

Cake:
1 1/2 cups Bisquick
1/2 cup sugar
1/2 cup milk or water
2 Tbsp. shortening
1 tsp. vanilla
1 egg

Coconut Topping:
1/2 cup flaked coconut (or chocolate chips)
1/3 cup packed brown sugar
1/4 cup chopped nuts
3 Tbsp. butter or margarine, softened
2 Tbsp. milk

Heat oven to 350 degrees. Grease and flour 9 inch round cake pan or 8 inch square pan. In large bowl, beat Bisquick mix, sugar, 1/2 cup milk, shortening, vanilla and egg with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean; cool slightly. In small bowl, mix coconut, brown sugar, nuts, butter and 2 Tbsp. milk. Spread topping over cake. Set oven control to broil. Broil about 3 inches from heat about 3 minutes or until golden brown. Makes 8 servings.

Cupid's Best Brownies

CUPID’S BEST BROWNIES

4 squares Baker’s unsweetened chocolate
3/4 cup (1 1/2 sticks) butter
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup coarsely chopped walnuts
1 cup vanilla frosting
1/4 cup multi-colored sprinkles

Heat oven to 350 degrees. Line 13x9 inch pan with foil, with ends of foil extending over sides. Grease foil. Microwave chocolate and butter in large microwaveable bowl on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour and nuts; spread into prepared pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake). Cool completely. Use foil handles to lift brownies from pan to cutting board. Cut into heart shapes with 2 inch cookie cutter. Reserve scraps for snacking or other use. Decorate cutouts with frosting and sprinkles. Makes 2 dozen or 24 servings.

Quick 'n Crunchy Potato Chip Chicken

QUICK ‘N CRUNCHY POTATO CHIP CHICKEN

4 cups sour cream and onion-flavored potato chips, crushed (1 cup)
1 Tbsp. parsley flakes
1 lg. egg
2 tsp. Worcestershire sauce
2 Tbsp. vegetable oil
4 boneless skinless chicken breasts (about 1 1/4 lb.)

In shallow bowl, mix crushed potato chips and parsley. In another shallow bowl, beat egg and Worcestershire sauce. In 10 inch nonstick skillet, heat oil over medium-high heat. Dip chicken into egg mixture, then coat with potato chip mixture. Cook chicken in oil 10 to 12 minutes, turning once, until deep golden brown and juice of chicken is clear when center of thickest part is cut. Makes 4 servings.

Cheddar Turkey Bake

CHEDDAR TURKEY BAKE

2 cups chicken broth
2 cups water
4 tsp. dried minced onion
2 cups uncooked long grain rice
2 cups frozen peas, thawed
4 cups cubed cooked turkey
2 cans (10 3/4 oz. each) condensed cheddar cheese soup, undiluted
2 cups milk
1 tsp. salt
2 cups finely crushed butter-flavored crackers (about 60 crackers)
6 Tbsp. butter, melted

In a large saucepan, bring the broth, water and onion to a boil. Reduce heat. Add rice; cover and simmer for 15 minutes. Remove from the heat; fluff with a fork. Divide rice between two greased 9 inch square baking pans. Sprinkle each with peas and turkey. In a large bowl, combine the soup, milk and salt until smooth; pour over turkey. Toss the cracker crumbs and butter; sprinkle over the top. Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350 degrees for 35 minutes or until golden brown.

*To use frozen casserole: Thaw in refrigerator for 24 hours. Bake, uncovered, at 350 degrees for 45 to 50 minutes or until heated through.

Makes 2 casseroles (4 to 6 servings each).

Creamy Almond Chicken

I made this recipe for the first time the other day and it was very good! I didn't use the orange marmalade because I didn't have any, but it turned out really nice all the same!

CREAMY ALMOND CHICKEN

1/4 cup butter
2/3 cups sliced almonds
6 skinless, boneless chicken breast halves (about 1 1/2 pounds), pounded to even thickness
1/8 tsp. ground black pepper
1 cup heavy cream
1 can (10 3/4 oz) cream of chicken soup
2 Tbsp. orange marmalade
1 Tbsp. Dijon-style mustard
1/8 tsp. crushed red pepper
6 cups hot cooked white rice

Heat 1 Tbsp. butter in a 10 inch skillet over medium heat. Add the almonds and cook and stir until lightly browned. Remove the almonds from the skillet. Season the chicken with the black pepper. Heat the remaining butter in the skillet over medium-high heat. Add the chicken in batches and cook until well browned on both sides. Add 1/2 cup almonds, heavy cream, soup, marmalade, mustard and red pepper to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the remaining almonds. Serve chicken and sauce with the rice, if desired. Makes 6 servings.

York Peppermint Patties

YORK PEPPERMINT PATTIES

1 egg white
4 cups powdered sugar
1/3 cup light corn syrup
1/2 tsp. peppermint oil or extract
Cornstarch for dusting
1 16 oz. bag semi-sweet chocolate chips

In a medium bowl, beat the egg white until it is stiff and forms peaks. Don’t use a plastic bowl for this. Slowly add the powdered sugar while blending with an electric mixer set on medium speed. Add the corn syrup and peppermint oil or extract and knead the mixture with your hands until it has the smooth consistency of dough. Using a flat surface and a rolling pin lightly dusted with cornstarch, roll out the peppermint dough 1/4" thick. Punch out circles of peppermint dough with a biscuit cutter or a clean can with a diameter of about 2 1/2". Make approximately 20, place them on plates or cookie sheets, and let them firm up in the refrigerator, about 45 minutes. Melt the chocolate chips in a microwave set on high for 2 minutes. Stir halfway through the heating time. Melt thoroughly, but do not overheat. Melting the chocolate chips can also be done using a double-boiler over low heat. Drop each patty into the chocolate and coat completely. Using 2 forks, one in each hand, lift the coated patty from the chocolate. Gently tap the forks against the bowl to knock off the excess chocolate and place each patty on waxed paper. Chill the peppermint patties until firm, about 30 minutes. Makes 20 peppermint patties.

Tender Pot-Roasted Beef

TENDER POT-ROASTED BEEF

1 2 lb. bottom round or rump roast, trimmed
Juice of 1 lemon
1 oven cooking bag
2 onions, thinly sliced
8 baby carrots
2 medium potatoes, peeled, quartered
4 stalks celery, sliced
1 green bell pepper, chopped
1 clove garlic, chopped
1 tsp. dry mustard
1 tsp. dried thyme
2 cups tomato juice

Place beef in a shallow roasting pan. Sprinkle beef with lemon juice; pierce with a fork. Cover and refrigerate until ready to roast. Preheat oven to 350̊. Prepare beef in oven cooking bag according to package directions. Return to roasting pan. Arrange onions, carrots and potatoes around beef. Top with celery and bell pepper. Sprinkle beef with garlic, mustard and thyme. Pour tomato juice around beef in cooking bag. Seal bag; cut slits. Roast for 1 hour or until very tender. Remove beef from oven cooking bag. Let stand, covered, for about minutes; cut into slices. Arrange vegetables around beef on a serving platter. Serves 4.

Mini Cookie Collection

MINI COOKIE COLLECTION

1 pouch Betty Crocker chocolate chip, peanut butter or sugar cookie mix
Egg, butter, vegetable oil or water as package directs
Sugar, if needed
Cinnamon, if needed
108 (about 1 cup) miniature semisweet or milk chocolate candy drops for baking (from 10 oz. bag), if needed

Heat oven to 350 degrees. Make pouch of cookie mix as directed on package. Shape dough as directed for each kind of cookie, below. Bake 8 to 10 minutes or until edges are light golden brown.

Mini Chocolate Chippers: Make chocolate chip cookie mix as directed. Drop dough by rounded 1/2 teaspoonfuls 1 inch apart on ungreased cookie sheet. Bake as directed, above. Cool 1 minute before removing from cookie sheet.

Mini Peanut Blossom Cookie: Make peanut butter cookie mix as directed. Shape dough into 1/2 inch balls; roll in sugar. Place balls 1 inch apart on ungreased cookie sheet. Bake as directed, above. Immediately press miniature chocolate candy drop in top of each cookie. Cool 1 minute before removing from cookie sheet.

Snicker-Do-Littles: Make sugar cookie mix as directed. Shape dough into 1/2 inch balls. Mix 3 Tbsp. sugar and 1 tsp. cinnamon. Roll dough balls in sugar mixture. Place on ungreased cookie sheet. Bake as directed, above. Cool 1 minute before removing from cookie sheet.

Makes 9 1/2 dozen cookies.

Western Scramble

WESTERN SCRAMBLE

1 medium onion, chopped
1 medium green pepper, chopped
2 tsp. margarine or butter
8 eggs
1/4 tsp. salt
1/8 tsp. pepper
2 oz. cooked ham, cut into strips

In 9" pie plat, cook onion, green pepper, and margarine or butter, covered, on High 5 to 7 minutes until tender, stirring halfway through cooking. Beat eggs with salt and pepper; stir into onion mixture. Cook on High 1 1/2 minutes, stirring halfway through cooking. Stir in ham; cook 2 1/2 to 4 minutes until just set but still moist; stir often during cooking.

Pink Champagne Punch

PINK CHAMPAGNE PUNCH

2 pints fresh strawberries
2 cups lemon flavored iced tea mix
3 cups water
2 bottles (4/5 qt. ea.) Champagne, chilled
Berry Tea Ice Mold

Reserve 8 whole strawberries for Berry Tea Ice Mold, slice remaining strawberries and puree in blender or food processor. In punch bowl, combine pureed strawberries, lemon flavored iced tea mix and water. Just before serving, add Champagne and Berry Tea Ice Mold. Makes about 20 (5 oz.) servings. *Berry Tea Ice Mold: In small bowl, combine 1/4 cup lemon flavored iced tea mix with 2 cups water; set aside. Arrange reserved whole strawberries in bottom of 2 1/2 cup mold; add 3/4 cup iced tea and freeze. Add remaining ice tea and freeze.

Arizona Mountain Soup

ARIZONA MOUNTAIN SOUP

2 cans (15 oz. each) pinto beans, drained
1 1/2 cup cooked white rice
1 lg. tomato, peeled and diced (1 cup)
5 slices bacon, chopped
1 1/2 cup finely chopped onion
2 cloves garlic, finely chopped
1 Tbsp. salt
1/2 tsp. paprika
1/4 tsp. pepper
3-4 cup water

In large pot combine beans, rice and tomato; set aside. In skillet, fry bacon, onion and garlic until well cooked. Add bacon mixture and drippings to bean mixture. Add seasonings and 3 cup of water. Bring soup to a boil; cover and simmer for approximately 15-20 minutes. Add remaining water for a thinner consistency, if desired.

White Trash

WHITE TRASH

10 cups Krispex
4 cups Cheerios
4 cups peanuts
4 cups pretzel sticks
2 1 1/2 lb. white candy coating

Melt Candy in double boiler. Pour over all ingredients and spread thin on wax paper. Break apart after cooled. Store in air-tight container or baggies. You may freeze if you wish. This really makes a lot, and it is really good.

Poppy Seed Pasta Pocket

POPPY SEED PASTA POCKET

1 cup ricotta cheese
1 Tbsp. grated Parmesan cheese
1 egg
3 tsp. poppy seed
1 tsp. basil
1 tsp. garlic powder
40 won ton wrappers
1/2 cup heavy cream
1 can (16 oz.) whole tomatoes in puree

In a small bowl combine cheeses, egg. 2 tsp. poppy seed, 1/2 tsp. each basil and garlic. Reserve 2/3 cup filling. Place 1 won ton wrapper on lightly floured surface. Spoon about 1 tsp. of remaining filling in center of wrapper; brush edges with water. Top with second wrapper, pressing down around filling to seal. Trim excess dough with pastry or round cookie cutter. Repeat procedure with remaining wrappers. Transfer to a dry kitchen towel. Cook about 10 pasta pockets at a time in boiling water for 3 minutes, or until tender; drain. In a small saucepan combine reserved cheese mixture with heavy cream, simmer on low heat for 1 minutes. In food processor or blender, process tomatoes until smooth. Pour into another saucepan, add 1 tsp. poppy seed and 1/2 tsp. each basil and garlic powder. Simmer for about 5 minutes until heated through. Serve sauces with pasta pockets. Makes 4 servings.

Boston Market Meatloaf

BOSTON MARKET MEATLOAF

1 cup tomato sauce
1 1/2 Tbsp. barbecue sauce
1 Tbsp. granulated sugar
1 1/2 lb. ground sirloin (10% fat)
6 Tbsp. all-purpose flour
3/4 tsp. salt
1/2 tsp. onion powder
1/4 tsp. ground black pepper
Dash garlic powder

Preheat oven to 400̊. Combine the tomato sauce, barbecue sauce, and sugar in a small saucepan over medium heat. Heat the mixture until it begins to bubble, stirring often, then remove it from the heat. In a large bowl, add all but 2 Tbsp. of the tomato sauce to the meat. Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined. Combine the remaining ingredients with the ground sirloin - flour, salt, onion powder, and ground pepper. Use the wooden spoon or your hands to work the spices and flour into the meat. Load the meat into a loaf pan (preferably a meatloaf pan with two sections which allows the fat to drain, but if you don’t have one of those a regular loaf pan will work). Wrap foil over the pan and place it into the oven for 30 minutes. After 30 minutes, take the meatloaf from the oven, remove the foil and, if you aren’t using a meatloaf pan, drain the fat. Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan. This will help to cook the center of the meatloaf. Pour the remaining 2 Tbsp. of sauce over the top of the meatloaf, in a stream down the center. Don’t spread the sauce. Place the meatloaf back into the oven, uncovered, for 25 to 30 minutes or until it is done. Remove and allow it to cool for a few minutes before serving.

Rio Salsa Polenta

RIO SALSA POLENTA

1 pkg. (12 oz.) bulk pork sausage
2 cups sliced mushrooms
1 jar (16 oz.) chunky salsa
3 tbsp. chopped fresh parsley
2 cups chicken broth
1/2 cup stone-ground cornmeal
1/2 tsp. salt
1/2 tsp. ground black pepper
1 cup shredded smoked Gouda cheese
1/2 cup sour cream

Cook sausage in skillet until browned. Add mushrooms and cook until tender and liquid evaporates. Stir in salsa and parsley. Heat through. Stir together broth, cornmeal, salt and black pepper in saucepan. Cook and stir 5 min. or until mixture thickens. Add cheese and stir until melted. (Mixture should be the consistency of cream soup. Add more chicken broth if needed.) Serve polenta in bowls topped with salsa mixture and sour cream. Serves 4.