Meat Loaf That Doesn't Crumble From All Recipes Ingredients: 1 green bell pepper, seeded and cubed 1 medium onion, roughly chopped 3 small stalks celery 1 1/4 pounds ground beef 1 pound mild pork sausage 1 1/2 cups cracker crumbs 1 (1 ounce) envelope dry onion soup mix 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/2 teaspoon dried sage 1 1/2 cups milk 1/2 cup ketchup Directions: 1. Preheat the oven to 350 degrees F (175 degrees C). 2. In a food processor or blender, combine the bell pepper, onion and celery. Process until finely chopped, but not liquid. Transfer to a large bowl. Add the ground beef, ground pork, cracker crumbs, onion soup mix, salt, pepper, sage and milk. Mix well using your hands, or if you have a stand mixer, mix using the paddle attachment. Transfer to a 9x5 inch loaf pan and form into a loaf, mounding in the center. Cover with a generous layer of ketchup. 3. Bake for 1 1/2 hours in the preheated oven. Serve hot. Refrigerate leftovers, slice and serve cold in sandwiches. Sue

Glenda, I'd be pouring that over ice cream! Well, maybe anyhow. All the recipes sound great. This is the best chili I've ever made or eaten. Al Roker's recipe, from People magazine. 1 T olive oil 2 lbs. chuck steak, cubed 1 lb. crumbled hot Italian sausage (I used mild) 2 large onions, diced 12 cloves garlic, diced 1 T cumin 1 T paprika 1 T chili powder 1 28-oz. can crushed tomatoes 1/2 c. water 1 15 oz. can pinto beans 1 15 oz. can Northern beans 1 15 oz. can dark kidney beans Heat oil in large Dutch oven over medium-high heat. Brown steak and sausage for 8 minutes. Transfer to a bowl. Reserve 2 T of fat from meat, discard the rest. Saute the onions and garlic in the reserved fat until translucent, 8 minutes. Add cumin, paprika, and chili powder and cook for 1 minute. Add tomatoes, water, sausage/beef, stir and simmer for 90 minutes. Rinse and drain beans, add to chili. Simmer for another 30 minutes. Dish into bowls, garnish with cheese, green onions, sour cream or whatever you like.

Fixing to make this for potluck luncheon, tomorrow. Made it before and came home with an empty dish. Grits 'n greens 3 cups milk 1 cup water **I used chicken broth and did not use the bouillon cube as well 1 chicken bouillon cube 1 cup "quick" grits 1 1/2 cup freshly grated Parmesan cheese **Used Kraft pregrated 3 cheese italian 1 lb. greens (mustard, turnip, collard, spinach, chard, or any combo of these) or equivalent amount of frozen or canned greens ***Used one can of Glory turnip greens 1 Tbsp. bacon drippings (or oil or butter) **didn't need cause I used the canned greens several slices of bacon, cooked and crumbled **Used 4 thick sliced, cut into cubes, and fried. Put half in the grits and half on the top of casserole salt and pepper to taste Directions: In large heavy saucepan or pot heat the milk, water and bouillon cube to just below a boil. Slowly whisk in grits and cook for 5-10 minutes or until thickened, stirring often to prevent scorching. When grits are thickened, stir in 1 and 1/4 cup Parmesan cheese and allow to melt (reserve 1/4 cup for top). Remove from heat. Meanwhile, wash greens and heat bacon drippings in large skillet over high heat. Put greens in skillet while still a little wet from washing. Cook until thoroughly wilted, then drain. If using frozen greens, just heat and drain well; if canned, just drain well. Chop greens up very fine. Stir into grits mixture. Add salt and pepper to taste. Pour into casserole dish (I use 2 pie pans and freeze one of these for later). Top with crumbled bacon and remaining 1/4 cup cheese. Bake uncovered at 350 degrees F until bubbly, about 20-25 minutes. You want it to still be a little bit loose. It will thicken as it stands. Use broiler to brown top. This freezes well. Just thaw beforehand and cook as above, adding another 10-15 minutes

ROCKY ROAD CROCK POT CAKE (Bless This Food) 1 (18.25-oz.) package German chocolate cake mix* 1 (3.9-oz.) package chocolate instant pudding mix* 3 large eggs, lightly beaten 1 cup sour cream 1/3 cup butter, melted 1 teaspoon vanilla extract 3 1/4 cups milk, divided 1 (3.4-oz.) package chocolate cook-and-serve pudding mix (or vanilla) 1/2 cup chopped pecans (optional) 1 1/2 cups miniature marshmallows 1 cup semisweet chocolate morsels Vanilla ice cream (optional) 1. Beat cake mix, next 5 ingredients, and 1 1/4 cups milk at medium speed with an electric mixer (used my Kitchen Aid) 2 minutes, stopping to scrape down sides as needed. Pour batter into a lightly greased 4-qt. slow cooker. 2. Cook remaining 2 cups milk in a heavy nonaluminum saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat. 3. *Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Cover and cook on LOW 3 1/2 hours. 4. (optional if using pecans) Meanwhile, heat pecans in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant. 5. Turn off slow cooker. Sprinkle cake with pecans, marshmallows, and chocolate morsels. Let stand 15 minutes or until marshmallows are slightly melted.