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The Kitchen Table

I'll share my recipes, if you'll share yours -June 3

17 years ago

I know I've posted this one before, but it's delicious and will cook while you're out in your garden, enjoying the good weather.

Slow-Cooker Porcupine Meatloaf

In a large bowl combine:

1 Â½ lb lean ground beef

Â½ cup uncooked minute rice

Â½ onion, chopped

1 T Worcestershire sauce

Â¼ tsp salt

Â¼ tsp pepper

1 garlic clove, minced

1 egg

In a smaller bowl combine:

1 can tomato soup

Â½ cup chunky salsa

Â¼ cup water

When the meat mixture is combined, add Â½ cup from the small bowl, and mix together. Shape into a loaf and fit it into your slow cooker. Pour rest of the small bowl on top and cook on low for 7-9 hours. Serve with a garden salad and cheese bread.

Hint: To make it easier to lift the loaf from cooker when done, use 1" wide folded strips of tinfoil, long enough to line the cooker bowl with extra hanging over the sides, and use as lifters when the loaf is done. (I use the new slow cooker liners)

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Comments (2)

susanjf_gw
17 years ago
i have got to try this! thanks!
Terri_PacNW
17 years ago
Okay here's some I made just today.

Vanilla Ice Cream, Philadelphia Style (no eggs)
The Perfect Scoop by David Lebovitz

3 cups heavy cream, or 2 cups cream and 1 cup whole milk (I use 3 cups of whatever I have)
3/4 c sugar
pinch of salt
1 vanilla bean, split
3/4 t vanilla extract

Pour 1 cup of milk or cream into small saucepan, add in vanilla bean, pinch of salt and sugar. Heat over medium, stirring, just until sugar is dissolved. Remove from heat and stir in remaining 2 cups of milk/cream and vanilla extract. Chill the mixture thoroughly in the refrigerator. Remove vanilla bean(rinse and use for another use), Freeze according to your ice cream machine directions.

Chocolate version(mine by help of suggestions from the Cooking Forum): add in 4-6 oz of chopped bittersweet chocolate once sugar is melted and before adding cold cream.

Homemade Chocolate Pudding
Betty Crocker

1/3 c sugar
2 T corn starch
1/3 c cocoa
1/8 t salt
2 c milk
2 egg yolks, slightly beaten
2 t vanilla extract
Blend in large sauce pan. Slowly add in milk. Blend really well, slowly bring to a boil and boil 1 minute. Add 1/3-1/2 of the pudding mixture to eggs and blend well. Pour all of it back in the pan and cook another minute or so more, stirring constantly. Turn off heat and add vanilla.

Pour into a dish and cover quickly with plastic wrap on the surface to prevent a skin. (If you don't like pudding skin.)

Today I made a double batch and poured into recycled yogurt cups and added sticks for "fudge pops".

The boys will be suprised at the treat this afternoon.
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