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Mr. Avery's Meatloaf

1 Lb Hamburg

8 oz package of mushrooms

1 med onion diced

1 cup bread crumbs

½ teaspoon horseradish

2 can Cream of mushroom soup

 

Directions:

 

Remove 4 of the largest mushrooms out of 8oz package and chop remainder of mushrooms and Combine hamburg, onion, bread crumbs, horseradish, and one can of cream of mushroom soup and chopped mushrooms until thoroughly mixed.

 

Place in loaf pan. Take 2nd can of cream of mushroom soup and place on top of mixed Hamburg in loaf pan. Take remainder of mushrooms and cut each one in half placing on top of cream of mushroom soup in loaf pan.

 

Preheat oven to 450 degrees and bake for 45 minutes to 1 hour depending on how done you like it. We used to eat this at hunting camp every year. This meatloaf will be spooned out not sliced. This was usually served with boiled potatoes and can corn.

 

Even through Mr. Avery has passed I think about the good time we had at camp every time I make this meatloaf.

 

Jeanne’s Broccoli Salad

2 Bunches of Fresh Broccoli

½ cup of Bacon Bits. ( I use real bacon)

2/3 cup of seedless golden raisins

1 cup of mayonnaise

½ cup of sugar

2 tablespoons of cider Vinegar

 

Directions:

 

Combine all in large Tupperware and let sit overnight in refrigerator and it is ready to go. Jeanne, one of our great work campers at Meadowbrook, made this and gave me a bowl. I have been hooked ever since. In the summer I make a meal out of this.

 

Kathy Mixon’s Filet Chicken W/stuffing

3 lbs Boneless chicken Breasts (split)

2 Cans Cream of Chicken Soup

¼ lb of butter

½ onion & ½ Celery (both Chopped)

 

Filling:

 

1 pkg 8 oz Pepperidge Farm Herbal Stuffing

1 egg

½ stick butter

Cup of milk

 

Directions:

 

Blend together and sprinkle over top of chicken Sauté chicken in ½ stick butter. Remove chicken, add remaining butter. Sauté onion and celery until tender. Add soup and stir until smooth. Place Chicken in casserole dish and pour soup mixture over chicken. Sprinkle filling over top.

 

Bake at 350 uncovered for 30 minutes. Cover with foil and bake another 30 minutes (cook 1 hr total)

 

My Sister-in-law Kathy made this for me my last trip up to Delaware. This is an easy and great recipe. When I made this I added mushrooms for extra flavor. 

 

Carol Mixon’s Penne Pasta

12 ounces of Penne Pasta

5 Teaspoons Olive Oil

2 Tablespoons of pine nuts

5 cloves of garlic, Minced

1 10 oz package frozen chopped spinach Thawed and well drained

4 large tomatoes, chopped (about 8 ounces) I used a can of stewed tomatoes (very well Drained)

½ cup of fat free cottage cheese

4 ounces of Feta Cheese

½ teaspoon salt

1/8 teaspoon Ground black pepper

 

Directions:

 

Cook Pasta, drain and set aside.In Large skillet add 3 teaspoons of olive oil. Heat over medium heat, add pine nuts and garlic. Cook and stir about 5 minutes or until pine nuts are lightly golden. Stir in tomatoes, spinach and cook about 3 minutes . Combine the cottage cheese and feta cheese in a separate Bowl. Place ½ the hot pasta in a large bowl, drizzle 1 teaspoon of olive oil over pasta and gently toss until coated. Add remaining pasta, and add remaining 1 teaspoon of olive oil and repeat last step. Add the spinach mixture and toss. Last add the feta cheese mixture, salt and pepper. Toss until well combined and you are ready to serve.

 

Carol usually serves with Garlic Bread and last time we had this she substituted wheat penne and it was really good. Carol always makes this for me when I come through and stay at her house. She knows this is my favorite. Now you know why I like to travel north. Between Kathy and Carol I eat very well!!