Shepherd’s Heart Recipes
No-fuss Meat Loaf (serves 8-10)
3 eggs, large
½ cup water (tomato sauce is good)
1 (6oz) package of instant stuffing mix, herb-style (such as StoveTop)
½ cup each diced or grated carrot and onion
1 large clove of garlic, pressed or minced
¼ tsp ground pepper
Salt, see note below.
2 1/2 pounds ground beef (lean, but not super-lean)
Ketchup or barbecue sauce
Directions:
In a large bowl, beat eggs and water. Add stuffing mix and contents of seasoning packet (if present); mix well. Add diced vegetables, garlic, pepper, salt (if using, see Note below), and beef, mix well. Press into an ungreased 9x5x3 inch loaf pan. Top with ketchup or barbecue sauce. Bake, uncovered, at 350 degrees for 1¼ to 1½ hours, or until no pink remains, or until a meat thermometer reads 160 degrees. Alternately, form the mixture into a loaf and place on a baking sheet.
NOTES:
* If using the loaf pan, two slices of firm white bread can be cut and placed in the bottom of the loaf pan to absorb grease. After meatloaf is done, the bread should be discarded.
* To form loaf, meat can be pressed into pan as above, then inverted onto baking sheet. I did this, and baked on top of two slices of firm bread, which I discarded after baking.
* Stuffing mix can be any type, but if using low-salt version, add 1tsp salt.
Cheesy Potato Casserole (serves 12)
Mix in large bowl:
32 oz frozen hash brown potatoes (shredded or cubed type)
1 cup sour cream (light type OK)
2 cups of sharp cheddar cheese, grated
1 10 oz cream of chicken soup, undiluted
When blended, pour into 9X13 baking pan, or half-sized catering pan. Top with 3 cups crushed cornflakes mixed with ¼ cup melted margarine or butter. Bake at 350 degrees for 1 hour.
OPTIONAL: add any or all of these: 1 cup diced onion, an extra can of soup, ½ cup milk, or ½ cup diced red bell pepper. Also, breadcrumbs dotted with butter or margarine can be used rather than cornflakes.
