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FareShare Gazette -- July 2010 Recipes

Make FareShare Gazette -- July 2010 Recipes at home with Hot Water, Butter, Dry Bread Crumbs, Salt, and Black Pepper. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/2 cup
• 1 stick
• 2 cup
• 1 tbsp
• 1 tbsp
• 1 tbsp
• 1 tbsp
• 6 lb
• 3 tbsp
• 3 tbsp
• 4 tbsp
• 3 tbsp
• 1 can
• 2 tbsp
• 8 cup
• 3 tsp
• 2 tsp
• 2 tsp
• 2 tbsp
• 1 cup

Method (preview)

1. 1

   Line a medium-sized baking pan with foil, then place a wire rack in the pan.

2. 2

   Place a piece of foil on the rack and cut slits in it to allow grease to flow through the foil and under the rack.

3. 3

   Place prepared baking pan into a cool oven and heat oven to 350F.

4. 4

   Place hot water into a large mixing bowl and add butter.

5. 5

   Stir until completely melted. Add all remaining ingredients (except meat) and mix well. Add meat and combine with bread crumb mixture.

6. 6

   Shape mixture into 2 loaves and place in heated baking pan.

7. 7

   Cook meatloaf until an internal temperature of 170F has been reached (approximately 2 hours).

8. 8

   If the meat begins to brown too much before done, cover with a foil tent

9. 9

   Don't over cook or the meatloaf will be dry.

10. 10

    You may serve this meatloaf either hot or cold.

11. 11

    Serve with barbecue sauce, ketchup, or saut�ed onions on top.

12. 12

    While the meatloaf is baking, saut� the diced onion and mushrooms in the butter and oil until tender.

13. 13

    Add the flour; whisk and cook until lightly browned.

14. 14

    Add the broth and simmer for about 15 - 20 minutes.

15. 15

    Reduce heat as low as possible and add the half and half.

16. 16

    Season to taste with salt and pepper. To serve, slice the meatloaf; top with mushroom sauce.

17. 17

    Cover the meatloaf with aluminum foil while reheating to make certain the meatloaf doesn't dry out.

18. 18

    Fry bacon in a large sauce pan.

19. 19

    Remove and place on a paper towel.

20. 20

    Pour all but 3 or 4 tablespoons of bacon grease out of pan.

21. 21

    Reserve for use at a later time.

22. 22

    Add tomatoes, red pepper, black pepper, salt, sugar and parsley. Cover and simmer 10 minutes. Puree sauce in a blender or food processor.

23. 23

    Crumble reserved bacon and add to the sauce.

24. 24

    You can make the sauce to this point a day ahead, just refrigerate until ready to reheat.

25. 25

    When ready to serve, return the sauce to a simmer.

26. 26

    Add Parmesan, basil, vodka and Half and Half. Simmer for 20 minutes.