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Recipes
DIANE SAWYER'S MEATLOAF
By curly
Preheat oven to 350 degrees
- 2 pounds ground beef
- 4-5 slices of white bread toasted and finely crumbled, to make 2 cup
- 3/4 cup whole milk
- 1 egg
- 4-5 canned plum tomatoes drained and diced or 3/4 cup diced canned tomatoes, drained
- 3 Tbsps finely chopped sweet onion
- 3 Tbsps finely chopped celery
- 3/4 cup ketchup (in the meatloaf)
- 1 cup ketchup (for meatloaf topping)
- 2 tsps salt
- 1 1/2 tsps ground black pepper
SPICY APPLE CRISP
By curly
Place apple slices in greased 9-inch square pan
- 4 large apples, pared, cored and sliced
- 3/4 cup firmly packed brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup quick-cooking oats
- 1 tsp ground cinnamon
- 1/3 cup butter, softened
CHEESY GREEN BEANS
By curly
In 2-quart saucepan or 10-inch skillet, melt butter over medium heat
- 1/2 teaspoon butter or margarine
- 2 tablespoons finely chopped onion
- 2 small cloves garlic, finely chopped
- 2 cups Green Giant® Valley Fresh Steamers™ frozen cut green beans
- 2 tablespoons shredded Cheddar cheese
ROSY STEW POT
By curly
Place all of the ingredients except the noodles in the Crock-Pot and stir well to combine
- 2 pounds beef stew meat, cut into 1 inch cubes
- Salt and freshly ground black pepper, to taste
- 1 small onion, halved lengthwise and slivered
- 1 Tbsp. minced garlic
- 1 teaspoon paprika
- 1 teaspoon caraway seeds
- 1 cup diced (1/4 inch) carrots
- 1 cup diced (1/4 inch) parsnips
- 1 cup diced (1/4 inch) red bell pepper
- 1 can (15 oz.) tomato sauce
- 1/4 cup beef broth
- 1/4 cup fresh lemon juice
- 1/4 cup brown sugar, packed
- Cooked egg noodles for serving