After all the holiday cooking and cleanup, it’s time to treat yourself to an easy meal. This is one of Studs’ favorites. I think you and yours will enjoy it, too.
Canned Corn – my favourite is Green Giant Niblets
1cup of bread crumbs
½ cup milk
1 ½ pounds ground chuck
½ pound ground pork *
3 tbsp onion chopped fine
Scant ½ cup barbeque sauce
* If you prefer not to use pork, increase the ground chuck to 2 pounds
Preheat the oven to 350 F.
Soak bread crumbs in milk for 5 minutes, then strain them to remove any excess liquid.
In a medium size bowl, combine bread crumbs, ground chuck, onions, egg, and barbeque sauce. Mix well with your hands, then shape into a loaf.
Lay the loaf in a nonstick bread pan. Bake for 1 hour. Carefully drain off the accumulated juices. Allow loaf to cool about 5 minutes, then slice into the required number of serving pieces.
Leftovers freeze well and make great sandwiches. After dinner, I slice the meat sandwich size pieces, then cling wrap them individually for easier use later.
1 russet potato per person
Sour cream - a very large dollop
¼ cup milk set out to reach room temperature
3 TBS butter
Freshly ground pepper to taste
Peel and quarter potatoes. Fill a saucepan with enough water to cover the potatoes by an inch or so. Cover and bring to a boil. Cook until fork tender. Drain pan.
Add sour cream, some of the milk, all of the butter, and the pepper to the pan. Mash the potatoes. Add small amounts of additional milk until you achieve the consistency you prefer.
Keep warm in the turned off oven while you slice the meatloaf.
1 can of corn
2 tbsp butter
Drain corn. Pour into a microwave safe bowl. Add the butter and a dash of salt. Microwave for 1 minute, stir, and serve.
1 roma tomato per 2 people sliced ¼ inch thick
¼ tsp. garlic pressed
½ cup olive oil
Fresh ground pepper to taste
2 tbsp. red wine vinegar
2 tbsp. scallions sliced thin
1 tbsp. finely cut fresh basil or 1 teas. dried
1 tsp. parsley dried – if you use fresh, chop well
Arrange the tomatoes in slightly overlapping concentric circles on a deep, round plate or platter.
Prepare the dressing by blending the oil, vinegar, basil, garlic and pepper in a small bowl. Spoon the mixture over the tomatoes. Combine the scallions and parsley, then sprinkle evenly over the top. Store in the fridge until ready to serve.
I'll be back Friday with a new writing tip. Until then...