- 1 1/2 pounds ground beef, crumbled
- 1 cup soft bread crumbs
- 1/2 cup Thousand Island dressing
- 1 large egg
- 1/2 teaspoon caraway seeds, optional
- 1/4 teaspoon ground black pepper
- 1 can sauerkraut, 8 oz, rinsed and drained
- 1/4 cup chopped corned beef
- 1/2 cup shredded Swiss cheese
Spray a 9x5x3-inch loaf pan with nonstick cooking spray or line with nonstick foil.
Combine all meat mixture ingredients in medium bowl. Press 1/2 of mixture in bottom of loaf pan. Make slight indentation down the center of the meatloaf. Combine all filling mixture and put in indentation. Top with remaining meat mixture, pressing to enclose filling and sealing edges.
Bake at 350° for about 1 hour, or until done. Let stand for 5 minutes before slicing.
- 3 sticks butter
- 1 cup sugar
- 1 tsp vanilla
- 1 egg
- 1/2 tsp baking powder
- 4-5 cups flour
- Cream butter, sugar, egg and vanilla.
- Add baking powder and flour.
- Put through a cookie press and decorate as wanted.
- Bake at 350 for 8-10 minutes.
Source: Elek family recipe
- 1 cup fresh mushrooms, sliced
- 2 tablespoons butter
- 1 cup fresh baby spinach
- 4 slices peppered bacon, cooked
- 4 ounces turkey breast, sliced (I like to use leftover roasted turkey!)
- 4 slices provolone cheese
- 4 slices buttermilk bread
- ½ teaspoon garlic powder
- butter for spreading on bread
- In a small skillet, melt 1 tablespoon butter over medium-low heat. Add mushrooms and saute until tender and slightly browned, about 5 minutes.
- Spread butter evenly on one side of each bread slice and sprinkle evenly with garlic powder.
- Layer one slice of cheese on the unbuttered side of 2 bread slices, then add the turkey, mushrooms, spinach, and bacon, dividing ingredients evenly between both sandwiches. Top each sandwich with remaining cheese slices and the bread, leaving buttered side out.
- Melt remaining 1 tablespoon butter in a large skillet and carefully transfer sandwiches to skillet. Grill sandwiches on both sides until cheese is melted, spinach is slightly wilted, and bread is toasted to golden-brown. Slice sandwich in half and serve immediately.
- 3 Sweet potatoes, peeled and cut into bite size cubes
- 2 tsp olive oil
- 1 tbsp butter
- 1 tbsp of brown sugar (more if you want it sweeter)
- 1 tsp of ground cinnamon
- 1/4 tsp of ground nutmeg
- Pinch of ground ginger
- Sea salt, to taste
Preheat the oven to 350 degrees. Coat a small baking dish with cooking spray. Peel and dice the sweet potatoes into bite size cubes and place in the baking dish. Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt. Add more sugar or cinnamon if desired. Toss to coat evenly. Bake in the oven for 60 minutes. Stir the sweet potatoes once or twice during roasting. Enjoy.
- 3 cans (14 oz) chicken broth
- 2 cups heavy cream
- 1 lb Italian Sausage
- ½ pound bacon
- 4 russet potatoes
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2½ cups chopped spinach
- salt and pepper (to taste)
- Cook and crumble the bacon. Set aside on a plate lined with a paper towel. Cook the sausage and set aside.
- Skin each potato and slice in half and make about ¼ inch slices. You can slice these into fourths making the potatoes more bite sized.
- Bring a large pot with the chicken broth to a boil. Boil the potatoes for about 10 minutes or until tender.
- While the potatoes are boiling, saute the onion and garlic until tender and set aside.
- Once potatoes are tender, add sausage, onion, garlic, and chopped spinach to the pot. Boil for a couple of minutes until the spinach starts to wilt. Reduce heat and add heavy cream.
- Cook until heated through and add salt and pepper to taste.
- 2 Tbsp olive oil
- 4 cloves garlic
- ½ tsp crushed red pepper
- ½ lb. Italian sausage
- 1 lb. frozen broccoli florets
- 1 lb. bow tie pasta
- 2 oz. (1/2 cup) smoked gouda
- 2 oz. (1/2 cup) shredded Italian cheese
- to taste salt & pepper
- Bring a large pot of water to a boil and cook the pasta according to the package directions (boil for 7-10 minutes or until al dente). Drain in a colander.
- While the pasta is cooking, begin the rest of the dish. Mince the garlic. Heat 2 Tbsp of olive oil in a large skillet over medium heat. Add the minced garlic and saute for 1-2 minutes. Add the red pepper flakes and saute for 1 minute more.
- Squeeze the Italian sausage out of the casing into the skillet. Break it up with a spatula as it cooks. Saute until cooked through. Add the broccoli (thaw before hand) to the skillet and saute for 3-5 minutes or just until the broccoli is tender. Turn off the burner to prevent the broccoli from over cooking (it will begin to turn an olive green color if it overcooks).
- When the pasta is cooked and drained, add it to the skillet with the sausage and broccoli. Stir to coat it in the garlic and red pepper infused oil. Sprinkle with salt and freshly cracked pepper to taste. Sprinkle with shredded cheese, stir, and serve warm!
serves Serves 4, active time 15 minutes, total time 45 minutes
- 1 tablespoon butter
- 1 garlic clove, finely chopped
- 5 ounces (about 3/4 cup) picked over crab meat
- 4 scallions, chopped (about 1 cup)
- 5 eggs, beaten
- 3/4 cups milk
- 6 cups cubed Italian bread (about 1/2 loaf)
- Pinch red pepper flakes
- Kosher salt and cracked black pepper
- Adjust oven rack to middle position and preheat to 375°. Heat butter in a medium skillet over medium heat, when melted add garlic and cook until fragrant, about 2 minutes then add crab and scallions. Cook stirring often until crab is fully warm. Season to taste with salt and pepper.
- In a large bowl whisk together eggs, milk, and pinch of red pepper flakes. Toss milk mixture with bread and let sit for 5 minutes. Place in greased square pan and bake until puffed and golden, about 30 minutes. Serve with scallions and a dollop of sour cream if desired.