Meatloaf

Ingredients:

1 1/3 lbs. meat loaf mix
1/3 C. plus 2 Tbsp. ketchup divided
1/3 C. dried breadcrumbs
1 large egg beaten
1 Tbsp. Dijon mustard
1 tsp. salt
½ tsp. pepper

Gravy-

4 Tbsp. unsalted butter
¼ C. all-purpose flour
2 C. canned, reduced sodium beef broth
Salt and pepper to taste

Directions:

Preheat oven to 350 degrees F. Lightly oil a 9 x 13 metal baking dish. Combine the meat loaf mix, 1/3 C. ketchup, breadcrumbs, egg, mustard, Worcestershire sauce, salt, and pepper in a large bowl. In the baking dish, shape the meat mixture into six 3 inch wide mounds. Poke your finger into each mound to make a hole.

Bake until a thermometer reads 165 degrees F, about 40 minutes. During the last 5 minutes of baking, spread the remaining 2 Tbsp. ketchup over the meat loaf. Transfer to a platter and tent with aluminum foil to keep warm.

Tilt the baking dish and spoon out the clear fat, leaving 1 Tbsp. juice in the pan. Place over 2 burners on medium heat. Add the butter and melt it. Sprinkle with flour and whisk well. Add in the broth and bring to a simmer. Reduce heat to low and simmer, whisking often, until the gravy is smooth and thick, about 3 minutes. Season with salt and pepper. Serve the loaves with gravy and your favorite side dishes.

Orange-Maple Barbecued Ribs

Ingredients:

Zest of 2 large oranges
1 C. fresh orange juice
¾ C. maple-flavored pancake syrup
¼ C. Worcestershire sauce
1 Tbsp. Asian chili sauce paste with garlic
7 lbs. country pork ribs
Salt
¼ C. ketchup
2 tsp. cornstarch
2 Tbsp. water

Directions:

Mix the orange zest, juice, and pancake syrup. Add the Worcestershire sauce and chili paste in a large bowl. Divide the ribs between two 1-gallon zippered plastic bags. Pour half of the marinade into each bag and close. Marinate the ribs in the refrigerator for at least 2 hour or overnight.

Preheat oven to 350 degrees F. Remove the ribs from the marinade and arrange in a roasting pan large enough to hold them without crowding. Reserve the marinade. Lightly season ribs with salt and cover the pan with aluminum foil. Bake the ribs for 1 ¼ hours. Remove the foil and turn the ribs. Continue baking until ribs are tender, about 1 hour more.

Meanwhile, combine the reserved marinade and ketchup in a medium saucepan. Cook over high heat until the marinade is reduced to 1 C., about 10 minutes. Stir the dissolved cornstarch into the marinade to thicken it and turn it into a glaze for the ribs. Set the glaze aside.

When the ribs are tender, increase the oven temperature to 400 degrees F. Brush the ribs generously with the glaze. Bake until the glaze on the ribs bubbles, about 15 minutes. Serve hot.

Chicken Pot Pie

2 1/2 cups diced cooked chicken               1/4 cup chopped onions
4 oz. sliced mushrooms, about 1/2 cup 1/2 can cream of mushroom soup
1 ½ cups frozen mixed vegetables                Milk

Topping

1 cup biscuit mix                                            1/4 cup shortening
3/4 cup milk

Preheat oven to 375 degrees. Put all top ingredients into a 2-quart casserole dish except milk. Stir well. Then add a little bit of milk at a time until the right consistency is reached. In a bowl, blend together the topping mix, stirring until smooth.  Pour this mixture over the top of the casserole and bake for 45 minutes.  Remove from the oven and allow to cool 10-15 minutes prior to serving.

Pineapple Chops

Ingredients:

4 pork chops
½ C. flour
1 tsp. salt
½ tsp. pepper
4 pineapple slices

Directions:

Trim fat from chops. In a bowl, combine flour, salt, and pepper. Coat chops with flour mixture. Place chops in a baking dish. Bake at 375 degrees F. for 30 minutes. Lay a slice of pineapple on each pork chop. Lower heat to 350 degrees F. Return chops to oven for about 15 minutes. Serve with rice and a side salad.

BBQ Beef Strips

Ingredients:

16 oz. lean round steak, cut into strips
1 (15 oz.) can chunky tomato sauce
1 Tbsp. Worcestershire sauce
2 Tbsp. brown sugar
1 Tbsp. prepared mustard
1/3 C. water
1/8 tsp. black pepper
1 C. onion slices

Directions:

In a large skillet, brown meat. In a medium bowl, combine tomato sauce, Worcestershire sauce, brown sugar, mustard, water, and black pepper. Pour sauce mixture over meat in skillet. Layer onion slices over the top. Cover and lower heat. Simmer 15 minutes, stirring occasionally. Good served over rice or pasta.