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

This was in our local paper and these are the author's words. Here's an unusual and luscious pasta dish with sweet caramelized vegetables and crispy breadcrumbs that are flavoured with porcini mushrooms. Porcini (pronounced por-CHEE-nee) mushrooms have a dark, intriguing flavour. You can buy them dried in gourmet stores or well-stocked supermarkets, and soak them in liquid to soften them and use in sauces and stews. But this is the first time I've used them dried as a flavouring. I got the idea from famous British cook and television personality Jamie Oliver to toss in a handful of dried porcini mushrooms with breadcrumbs into your blender or food processor, to make a crisp and tasty topping for pasta. It tastes so good, you won't even need grated cheese! Jamie Oliver used leeks with his pasta. Since it's spring, I used beautiful little zucchini that I found at the Kitchener Farmers Market, with a few curls of lemon zest for that whiff of freshness. It was a delicious supper that I'll make over and over again. Spaghetti with Caramelized Onions, Zucchini and Porcini Breadcrumbs 125 ml (1/2 cup) olive oil 2 large red onions, chopped 2 or 3 young zucchini, sliced thickly A yellow pepper, cut into bite-size pieces 4 large white mushrooms, sliced 4 pieces day-old white bread Handful of dried porcini mushrooms 2 cloves garlic, chopped Handful of Italian parsley, chopped Enough spaghetti for 3 or 4 people 5 ml (1 tsp) lemon zest Heat the olive oil on medium in a large saucepan, Stir in the onions, zucchini, pepper and mushrooms. Cook on medium-low heat, covered, for 15 minutes or until vegetables are very tender. While vegetables cook, boil water for spaghetti in another large pot and add salt. Put in the pasta and boil until tender but not mushy; drain and toss with a small amount of oil to prevent sticking. Toast the bread and break into pieces. Put it into a food processor or blender and add the handful of dried mushrooms. Process to crumbs. When the vegetables have cooked 15 minutes, remove the lid and turn up the heat to brown them. Add the chopped garlic in the last few minutes of cooking. When garlic is a pale gold, lift vegetables out of the oil with a slotted spoon and place in serving bowl. Add the breadcrumbs to the oil remaining in the pan and cook a few seconds until breadcrumbs are crisp. Add the pasta to the serving bowl and toss with the vegetables. Toss again with the breadcrumbs, parsley and lemon zest. Serve immediately. Makes 4 servings.

This is a Diner's, Drive-Ins and Dives recipe and it's one of the best coleslaw recipes I've tried. I've made it many, many times. Aunt Nancy's Coleslaw 1 (8-ounce) can chunk unsweetened pineapple, in juices, strained 1 carrot, peeled and roughly chopped 1 cup mayonnaise 1/3 cup sugar 2 teaspoons white wine vinegar 1 teaspoon celery seeds 1 1/2 pounds green cabbage, shredded Kosher salt Freshly ground black pepper 1. Put the pineapple and carrots into a food processor and pulse until finely chopped. 2. Stir together the mayonnaise, sugar, vinegar, and celery seeds in a large bowl. 3. Add the cabbage and the pineapple-carrot mixture, and toss until evenly coated. Season to taste with salt and pepper. 4. This slaw is best if made several hours or the day before so the flavors can come together. Keep covered in the refrigerator until ready to serve. Here is a link that might be useful: Aunt Nancy's Coleslaw

CROCKPOT CHICKEN AND DRESSING (Mangio de Sola) 4 chicken breasts, cooked 2 pans of cornbread or two quarts (I always use Buttermilk or "Dixie" cornbread) 2 hamburger or hot dog buns (I have used leftover, homemade yeast rolls or white bread) 2 Tbsp sage (add more to taste. I usually end up adding about a Tablespoon more) 1 medium onion, chopped 2-3 eggs, hard boiled and chopped 2 cans cream of chicken soup (separated) 1 stick margarine or butter, melted 2 cans chicken broth (3-4 cups) CHICKEN: While preparing the other ingredients in the dressing, season with salt/pepper, and poach (or simmer in a little water in a saucepan) the chicken breasts for about 10 minutes. DRESSING: Mix together cornbread, other bread, sage, onion, hard-boiled eggs, one can cream of chicken soup, melted margarine or butter, and two cans of broth in a big bowl. PREPARATION: Make a layer of half the remaining can of cream of chicken soup in the bottom of a large crock pot. Top with 1/3 of the dressing. Top dressing with half of the chicken, shredding it as you put it in. Top with 1/3 dressing, remaining chicken, and remaining dressing. Spread other half of cream of chicken soup over top. Cover and cook on low for three to four hours.