hosted by Laverne Diede & Rhonda Fitterer
Little Cheddar Meat Loaves
- 1 egg
- 1 Tbsp. dry ranch dressing
- 3/4 cup milk
- 1 lb. lean ground beef
- 1 cup shredded cheddar cheese
- 2/3 cup ketchup
- 1/2 cup quick-cooking oats, or bread crumbs
- 1/2 cup packed brown sugar
- 1/2 cup chopped onion
- 1 1/2 tsp. prepared mustard
- 1 tsp salt
Preheat oven to 350 degrees. In a bowl, beat the egg and milk; stir in cheese, oats or bread, onion and salt; add beef and mix well. Shape into eight loaves and place in a greased 13 x 9 inch baking dish. Combine ketchup, brown sugar, and mustard; spoon over loaves. Bake, uncovered for 45 minutes to an hour or until the meat is no longer pink and meat thermometer reads 160 degrees.
Twice-Baked New Potatoes
- 12 new potatoes
- 2 Tbsps. olive oil
- 1 1/2 cups grated Monterey Jack cheese
- 4 oz. cream cheese, softened
- 1/2 cup sour cream
- 1 Tbsp. finely minced fresh chives
- 1 clove garlic, pressed
- Salt & pepper
Preheat oven to 375 degrees. Drizzle the potatoes with olive oil and toss them to coat. Roast until the potatoes are tender and the skin is slightly crisp, 20-25 minutes. Use a spoon or small scoop to remove the insides, leaving a small margin of potato intact. To the scooped potatoes, add the cheese, cream cheese, sour cream, chives, garlic, and salt and pepper to taste. Mash until the mixture is totally smooth. Scoop the mixture into the potato shells, return to oven and bake until golden brown on top.
