Meat Loaf

6 Servings
Ground Chuck Southern
Hamburger Buns hamburger olives ragu tomatoe ketchup

2 lbs Ground Chuck
0.5 cup Oatmeal
0.5 pack crackers
1 chopped on
1 chopped chini
1 can black ves drained
1
0.5 cup ghetti sauce
1 (I use ragu green pepper and hroom)
0.5 cup chup

Mix all together and place in a 13x9 pan. Sprinkle with black pepper. Cook until light pink and pull out and smother with ketchup and gt; Sprinkle with oregano and gt; Cook until no longer pink.


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Rhubarb Kuchen Loaf

20 Servings
Bread American
Breakfast Brunch Desserts Christmas Easter Bread American

Bread:
1 package st
1/2 cup water warm for st
1/2 cup ter
1/2 cup White ar
3/4 teaspoon t
1 cup ur
4 ea s
1/2 cup termilk, cream or milk
Filling:
1/2 cup wn sugar
1/3 cup ur
1 1/2 tablespoon namon
1/2 teaspoon meg
4 cup Fresh barb chopped
3 cup Mini shmallows
Streusel topping:
3 tablespoon ur
3 tablespoon wn sugar
3 tablespoon ter

Dissolve yeast in water. wait 5 min or so. put first 8 ingredients in food processor. blend till smooth Add 3-4 cups flour until smooth and still sticky. pulse between each. put into greased pan into refrigerator. 6-24 hours, it will rise (I have also made it after an hour) combine all filling ingredients combine all steusel ingredients till course crumbs divide in half. turn onto heavily floured board. roll out to 12x9 rectangle. butter the center one-third down the middle. add half of the filling, mounding slightly. fold the two sides in loosely, pinching at the ends to seal. with a sharp knife, cut lines into dough to allow steam to escape while cooking. transfer to a cookie sheet (I roll out onto floured butcher paper and then transfer by using the paper as a cradle till I get it onto the cookie sheet). moisten top with cream or milk. sprinkle half of steusel topping down the center repeat with 2nd half. allow to rise in warm place 45-60 min. double or so. bake in 350 oven 25 to 30 minutes. some filling will drip out and probably brown, but this does not effect bread. cut with a pizza wheel into 3" bars, and then I cut these in half again. Delicious warm from the oven, cooled, or reheated for 8 min in 350 oven.


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Olive Loaf

3 Servings
Olives American/European
Olives Bread salt Olives bread yeast American/European

For the ster:
150 g plain ur
2 1/4 teaspoons dry st
1 cup lukewarm water
1 pinch of ar
For the main dough:
50 g olina flour
250 g bread ur
2 pinches of t
150 g black ves of your choice
1 ra virgin olive oil preferable with floral or fruity aroma

1. For the starter: Combine water, flour, yeast and sugar together, cover and let it proof for 1 hour at 25C room temperature. The starter should look bubbly, and almost double its original volume 2. To make the dough: Combine the starter, semolina, flour and salt, knead until the dough is elastic and smooth. The dough should feel wet, but not sticky. Grease a large bowl and plastic wrap, place the dough in, cover, let it rise in the fridge overnight. 3. Next morning bring the dough back to room temperature. Knead briefly, and divide it into three portions. 4. Lightly flour the work table, roll each dough to 25 x 15 cm rectangle. Generously brush extra virgin olive oil all over but leave one long end (so that it can seal easily), evenly distribute 1/3 portion of olives, roll up the long side, pinch the end, carefully transfer it on a baking tray, brush more olive oil on top. Repeat the same procedure with the other two doughs. Cover with plastic wrap, let them rise at 25C room temperature for about an hour. They should puff up their volume close to double. 5. Set oven to 250C, pre-heat for 30 minutes 6. Bake the loaf at 250C for the first 5 minutes, then lower to 220 for another 20 - 25 minutes. Check the doness. 7. The loaf stores well for two days in room temperature.


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Olive Loaf

3 Servings
Olives American/European
Olives Bread salt Olives bread yeast American/European

For the ster:
150 g plain ur
2 1/4 teaspoons dry st
1 cup lukewarm water
1 pinch of ar
For the main dough:
50 g olina flour
250 g bread ur
2 pinches of t
150 g black ves of your choice
1 ra virgin olive oil preferable with floral or fruity aroma

1. For the starter: Combine water, flour, yeast and sugar together, cover and let it proof for 1 hour at 25C room temperature. The starter should look bubbly, and almost double its original volume 2. To make the dough: Combine the starter, semolina, flour and salt, knead until the dough is elastic and smooth. The dough should feel wet, but not sticky. Grease a large bowl and plastic wrap, place the dough in, cover, let it rise in the fridge overnight. 3. Next morning bring the dough back to room temperature. Knead briefly, and divide it into three portions. 4. Lightly flour the work table, roll each dough to 25 x 15 cm rectangle. Generously brush extra virgin olive oil all over but leave one long end (so that it can seal easily), evenly distribute 1/3 portion of olives, roll up the long side, pinch the end, carefully transfer it on a baking tray, brush more olive oil on top. Repeat the same procedure with the other two doughs. Cover with plastic wrap, let them rise at 25C room temperature for about an hour. They should puff up their volume close to double. 5. Set oven to 250C, pre-heat for 30 minutes 6. Bake the loaf at 250C for the first 5 minutes, then lower to 220 for another 20 - 25 minutes. Check the doness. 7. The loaf stores well for two days in room temperature.


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Olive Loaf

3 Servings
Olives American/European
Olives Bread salt Olives bread yeast American/European

For the ster:
150 g plain ur
2 1/4 teaspoons dry st
1 cup lukewarm water
1 pinch of ar
For the main dough:
50 g olina flour
250 g bread ur
2 pinches of t
150 g black ves of your choice
1 ra virgin olive oil preferable with floral or fruity aroma

1. For the starter: Combine water, flour, yeast and sugar together, cover and let it proof for 1 hour at 25C room temperature. The starter should look bubbly, and almost double its original volume 2. To make the dough: Combine the starter, semolina, flour and salt, knead until the dough is elastic and smooth. The dough should feel wet, but not sticky. Grease a large bowl and plastic wrap, place the dough in, cover, let it rise in the fridge overnight. 3. Next morning bring the dough back to room temperature. Knead briefly, and divide it into three portions. 4. Lightly flour the work table, roll each dough to 25 x 15 cm rectangle. Generously brush extra virgin olive oil all over but leave one long end (so that it can seal easily), evenly distribute 1/3 portion of olives, roll up the long side, pinch the end, carefully transfer it on a baking tray, brush more olive oil on top. Repeat the same procedure with the other two doughs. Cover with plastic wrap, let them rise at 25C room temperature for about an hour. They should puff up their volume close to double. 5. Set oven to 250C, pre-heat for 30 minutes 6. Bake the loaf at 250C for the first 5 minutes, then lower to 220 for another 20 - 25 minutes. Check the doness. 7. The loaf stores well for two days in room temperature.


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Olive Loaf

3 Servings
Olives American/European
Olives Bread salt Olives bread yeast American/European

For the ster:
150 g plain ur
2 1/4 teaspoons dry st
1 cup lukewarm water
1 pinch of ar
For the main dough:
50 g olina flour
250 g bread ur
2 pinches of t
150 g black ves of your choice
1 ra virgin olive oil preferable with floral or fruity aroma

1. For the starter: Combine water, flour, yeast and sugar together, cover and let it proof for 1 hour at 25C room temperature. The starter should look bubbly, and almost double its original volume 2. To make the dough: Combine the starter, semolina, flour and salt, knead until the dough is elastic and smooth. The dough should feel wet, but not sticky. Grease a large bowl and plastic wrap, place the dough in, cover, let it rise in the fridge overnight. 3. Next morning bring the dough back to room temperature. Knead briefly, and divide it into three portions. 4. Lightly flour the work table, roll each dough to 25 x 15 cm rectangle. Generously brush extra virgin olive oil all over but leave one long end (so that it can seal easily), evenly distribute 1/3 portion of olives, roll up the long side, pinch the end, carefully transfer it on a baking tray, brush more olive oil on top. Repeat the same procedure with the other two doughs. Cover with plastic wrap, let them rise at 25C room temperature for about an hour. They should puff up their volume close to double. 5. Set oven to 250C, pre-heat for 30 minutes 6. Bake the loaf at 250C for the first 5 minutes, then lower to 220 for another 20 - 25 minutes. Check the doness. 7. The loaf stores well for two days in room temperature.


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Olive Loaf

3 Servings
Olives American/European
Olives Bread salt Olives bread yeast American/European

For the ster:
150 g plain ur
2 1/4 teaspoons dry st
1 cup lukewarm water
1 pinch of ar
For the main dough:
50 g olina flour
250 g bread ur
2 pinches of t
150 g black ves of your choice
1 ra virgin olive oil preferable with floral or fruity aroma

1. For the starter: Combine water, flour, yeast and sugar together, cover and let it proof for 1 hour at 25C room temperature. The starter should look bubbly, and almost double its original volume 2. To make the dough: Combine the starter, semolina, flour and salt, knead until the dough is elastic and smooth. The dough should feel wet, but not sticky. Grease a large bowl and plastic wrap, place the dough in, cover, let it rise in the fridge overnight. 3. Next morning bring the dough back to room temperature. Knead briefly, and divide it into three portions. 4. Lightly flour the work table, roll each dough to 25 x 15 cm rectangle. Generously brush extra virgin olive oil all over but leave one long end (so that it can seal easily), evenly distribute 1/3 portion of olives, roll up the long side, pinch the end, carefully transfer it on a baking tray, brush more olive oil on top. Repeat the same procedure with the other two doughs. Cover with plastic wrap, let them rise at 25C room temperature for about an hour. They should puff up their volume close to double. 5. Set oven to 250C, pre-heat for 30 minutes 6. Bake the loaf at 250C for the first 5 minutes, then lower to 220 for another 20 - 25 minutes. Check the doness. 7. The loaf stores well for two days in room temperature.


VIEW THE RECEIPT

Olive Loaf

3 Servings
Olives American/European
Olives Bread salt Olives bread yeast American/European

For the ster:
150 g plain ur
2 1/4 teaspoons dry st
1 cup lukewarm water
1 pinch of ar
For the main dough:
50 g olina flour
250 g bread ur
2 pinches of t
150 g black ves of your choice
1 ra virgin olive oil preferable with floral or fruity aroma

1. For the starter: Combine water, flour, yeast and sugar together, cover and let it proof for 1 hour at 25C room temperature. The starter should look bubbly, and almost double its original volume 2. To make the dough: Combine the starter, semolina, flour and salt, knead until the dough is elastic and smooth. The dough should feel wet, but not sticky. Grease a large bowl and plastic wrap, place the dough in, cover, let it rise in the fridge overnight. 3. Next morning bring the dough back to room temperature. Knead briefly, and divide it into three portions. 4. Lightly flour the work table, roll each dough to 25 x 15 cm rectangle. Generously brush extra virgin olive oil all over but leave one long end (so that it can seal easily), evenly distribute 1/3 portion of olives, roll up the long side, pinch the end, carefully transfer it on a baking tray, brush more olive oil on top. Repeat the same procedure with the other two doughs. Cover with plastic wrap, let them rise at 25C room temperature for about an hour. They should puff up their volume close to double. 5. Set oven to 250C, pre-heat for 30 minutes 6. Bake the loaf at 250C for the first 5 minutes, then lower to 220 for another 20 - 25 minutes. Check the doness. 7. The loaf stores well for two days in room temperature.


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Swiss Meat Loaf

This meatloaf-for-two uses a half-pound of ground beef, Swiss cheese, crushed Ritz crackers and onion. It's baked in an individual loaf pan, topped with bacon and cheese.

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Cheesy Appetizer Loaf

24 Servings
Bread
Italian
Garlic Cheese Italian Appetizers Bread

1 package Kraft Natural Italian Cheese Crumbles
3 tablespoon onnaise
2 tablespoon Spanish ves chopped
0.5 teaspoon lic powder
1 loaf French bread cut lengthwise in half
1 dash rika

Heat broiler. Mix first 4 ingredients. Spread onto cut sides of bread; sprinkle lightly with paprika. Broil, 6 inches from heat, 1 min. or until cheese is melted. Serve warm.


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Meat Loaf

6 Servings
Beef
American
Winter Summer Picnics Bake Main Dish Beef American

2 pounds Ground chuck
1/2 pound Ground k to taste
1 pinch on powder to taste
Salt and per to taste
1/2 cup Cracker crumbs
1 can (12 oz) ato sauce
1

If using ground pork, reduce ground chuck to 1? lbs. Reserve a little of the tomato sauce. Mix all ingredients together with your hands. Shape into loaf. Cover top with reserved tomato sauce. Bake at 350? for 45 minutes to 1 hour. Refrigerate leftovers. Meatloaf sandwich: Sliced cold meatloaf with a little ketchup and sliced sweet pickle on white bread.


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