Miller's Favorite Meat Loaf

I got this recipe from my Better Homes & Gardens cookbook (see below), but I did make some minor adjustments that allowed it to pass the doopie test. If you want to do it like mine you MUST follow my rules!
Enjoy!

Ingredients:
2 eggs, beaten
1/4 cup milk and 1/2 cup heavy cream
(original recipe called for 3/4 cup milk, but why use milk when you can use cream, right? And 1/2 cup was all I had left, thus my version)
2/3 cup Progresso Garlic & Herb Bread Crumbs (again, you must use this kind or I can not vouch for the final product!) See the picture below.
1/2 Tbs. onion powder (I used this in place of 1/4 cup chopped onion - yuck!)
1 Tbs. parsley
1 teaspoon garlic salt
1/2 teaspoon basil and/or oregano (I used a mixture of both - heavier on the basil)
1/8 teaspoon black pepper
1 lb. lean (90-10) ground sirloin
1/4 cup ketchup
1 Tbs. Dijon mustard
2 Tbs. packed brown sugar

Directions :
In a medium bowl combine eggs and milk; stir in bread crumbs, onion powder, parsley, salt, basil/oregano and pepper. Add ground meat; mix well. Lightly pat mixture into an 8X4X2-inch loaf pan.

Bake in a 350 oven for 1 hour or until internal temp. registers 160 degrees. Spoon off any fat (there was none since I used 90%-10% ground sirloin). In a small bowl combine ketchup, brown sugar, and mustard; spread over meat. Bake for 10 minutes more. Let stand for about 10 minutes before cutting into eight slices.
Serve with mashed taters and green beans. Yum!

Adam's Dr Pepper Ribs

Beef or pork spareribs (7-8 lbs.)
1 liter of Dr Pepper
2 tsp. liquid smoke
4 or more garlic cloves, smashed
1 onion, quartered
your favorite BBQ sauce

Put spareribs in large pot or Dutch oven. Cover with Dr Pepper, so that all ribs are completely covered. Add liquid smoke (a few shakes), garlic cloves to taste, and onion. Bring to boil, then simmer until ribs are tender. (About 1 hour.)

Take ribs out of liquid and place in shallow pan, pour BBQ sauce over all the ribs.
Place in a 350 oven and bake until desired degree of doneness. (About 1 hour.)

The Dr Pepper adds a sweet taste to the ribs and they are very moist and tender. This recipe can also be used for ribs on the grill. Doubles well.

Beef with Caramelized Onions

2 T. unsalted butter
1 med. yellow onion, thinly sliced
1 med. green bell pepper, thinly sliced
1 tsp. brown sugar
2 T. sliced pitted black olives
6 oz. beef flank steak
1/4 tsp. salt
black pepper
2 tsp. olive oil

1. Melt butter in medium skillet over medium-high heat. Add onion and bell pepper; cook 10 to 12 minutes or until onions are golden, stirring frequently. Add brown sugar; cook and stir until melted. Stir in olives. Reduce heat to low; keep warm.

2. Season flank steak with salt and black pepper. Heat oil in grill pan or large skillet over medium-high heat. Grill steak about 3 minutes on each side for medium-rare (145 degrees F) or until desired doneness.

3. Transfer steak to cutting board; cut steak crosswise into 1/4 inch slices. Arrange onion mixture on serving platter; top with steak slices. Serve immediately.

*** The beef mixture can be served on toasted Italian bread slices.

Crock Pot Beef Stew

INGREDIENTS
2 pounds beef stew meat, cut into 1 inch cubes
1/3 cup all-purpose flour
1/2 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1-2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth
1/2 cup red wine
1-2 bay leaves
1 teaspoon paprika
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped
1 packet McCormick's Beef Stew Seasoning

DIRECTIONS
Put flour, seasoned salt, and pepper into gallon-sized, zippered bag. Put beef in bag and shake to coat with the flour mixture. Sauté coated beef in 1-2 tablespoons olive oil until browned. Add chopped onion and garlic to beef to sauté and soften.
Transfer to slow cooker.
Mix beef broth with 1 tablespoon Worcestershire and ½ cup red wine. Pour into hot skillet to deglaze, then pour over beef and onions in cooker.
Add remaining ingredients.
Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Hamburger Stir-Fry

4 servings brown rice (about 1 cup uncooked)
1 to 1-1/2 lbs. ground beef
2 Tbs. toasted sesame oil
2-4 cloves garlic, minced
4-6 green onions, sliced
2 cups broccoli slaw
2 cups napa cabbage, shredded
2 Tbs. soy sauce
crushed red pepper flakes, to taste

Prepare enough brown rice for 4 servings according to package directions.
While rice is cooking, in a medium skillet or wok, brown the ground beef, drain and set aside. Heat sesame oil in the skillet over medium-high heat. Add garlic and green onions, stir-fry for 2 minutes. Add the broccoli slaw and cabbage; stir-fry for 2 minutes. Add rice and soy sauce; stir-fry for 2 more minutes.
Return the cooked ground beef to the skillet with the rice and veggie mixture and season with red pepper flakes. (Or wait until you serve it to add the red pepper if you are cooking for wimps!) Stir ingredients until well combined and heated through, about 2 more minutes. Serve and enjoy!

From my friend, Jodi Weyers

Easy Pleasing Meatloaf

2 eggs, beaten
2 lb. lean ground beef
1 pkg. (16oz) Stove Top Stuffing Mix for chicken
1 cup water
½ cup Kraft Original Barbecue Sauce , divided

Preheat oven to 375. In a small bowl, beat eggs lightly with a fork. Place lean ground beef, stuffing mix, water, beaten eggs, and ¼ barbecue sauce in a large bowl. Mix all ingredients with wooden spoon just until blended. Shape meat mixture into an oval loaf in a 13x9 inch baking dish. Using a large baking dish makes it easier to pour out and discard excess fat. Or simply use a loaf pan for a rectangular shape meatloaf. Top meatloaf with remaining ¼ cup barbecue sauce.
Bake 1 hour or until cooked through.

From my friend, Wendy Moser

Spinach Stuffed Shells

1 box Jumbo Shells
1 lb hamburger meat
1 (8 oz.) block cream cheese, softened
1 pkg. frozen chopped spinach, thawed and drained
Garlic salt, Italian seasoning and pepper to taste
1 jar spaghetti sauce
1 pkg shredded Italian blend cheese

Brown hamburger meat and season with garlic salt, Italian seasoning and pepper to taste. When meat is browned, drain and return to pan. Add cream cheese and stir until melted. Add spinach and stir until uniformly mixed. (Fresh spinach can also be used. Just heat in the meat mixture until wilted.)
Prepare Jumbo Shells according to box directions. Spoon a portion of meat mixture into each shell and place shells in a 9"x13" casserole dish. When completed, pour spaghetti sauce over the shells. Sprinkle with cheese (approx. 2 cups) Sprinkle Italian seasoning on top of cheese.
Bake at 350 for 30 minutes or until browned and bubbly.

Rachel Stacy