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Hearty homestyle dinners

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entertainment Brainerd, 56401
Brainerd Dispatch
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Brainerd MN 506 James St. / PO Box 974 56401

Meatloaf, mashed potatoes with old-fashioned gravy and steamed vegetables — what a great hearty, homestyle dinner. And the wonderful aroma while the meatloaf bakes really gets you ready for dinner. This is one meal that really pleases our family and no one goes away from the table hungry. When I make meatloaf, I like to double the recipe and freeze one for another meal.

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Yummy Meatloaf with Onion Gravy

Serving size: 6

1-1/2 pounds lean ground beef

1 cup bread crumbs or crushed crackers

1 small onion chopped fine

1 egg

1/2 cup milk

1/2 cup ketchup

1 tablespoon Worcestershire sauce

1 teaspoon salt

1/2 teaspoon pepper

GRAVY:

2 cups water mixed with

1 envelope dry onion soup mix

4 tablespoon flour

1 cup water

In a large bowl, combine beef, bread crumbs, onion, egg, milk, ketchup, Worcestershire sauce, salt and pepper; mix well. In a shallow baking pan, shape into loaf. Bake at 350 degrees for one hour, draining off fat half way through cooking. In a medium saucepan, bring two cups water to a boil; stir in soup mix. Simmer, covered, for 10 minutes. Combine flour with one cup water and gradually stir into soup. Bring to a boil; reduce heat and simmer, stirring frequently, until gravy thickens, about five minutes. Serve with meatloaf.

Pork Chop, Onion and Rice Casserole

Servings: 6

6 pork chops

1 envelope dry onion soup mix

2 tablespoons pimento, diced (optional)

2 tablespoons olive oil or cooking oil

1 cup uncooked rice

2 cups hot water

4 ounce can sliced mushrooms, reserve the juice

Brown chops in oil. Spread rice in rectangular baking dish (9- by-13 inch). Reserve one tablespoon of onion soup mix and sprinkle remaining mix over rice. Drain mushrooms, reserving liquid and sprinkle mushrooms and pimento over rice. Add mushroom liquid to water and pour over rice. Arrange chops on top of rice mixture and sprinkle reserved seasoning from onion mix. Cover tightly with foil and bake in moderate oven (350 degrees) until tender (45 minutes to one hour), depending on thickness of chops. Remove foil and continue cooking for 10 minutes or until any excess liquid has evaporated.

Pea Salad

Serving size: 10

1 head cauliflower, bite size pieces

8 ounce bag frozen peas

1 cup celery, sliced thin

1/2 cup onion finely chopped

1 package Hidden Valley Dip Mix

1 cup Miracle Whip

Mix the Miracle Whip and Hidden Valley Ranch mix together. Blend all vegetables in large serving bowl. Blend in dressing mix. Chill.

GARY’S TIP: Use a melon baller to scoop out seeds and membranes from green peppers.

FOOD FOR THOUGHT: Children may close their ears to advice, but they keep their eyes open to examples.

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