Helen's Kitchen

MA’S CHEESY MEATLOAF

• 1 medium onion
• 3 slices white bread
• 1 egg, beaten
• 1 teaspoon salt
• Dash pepper
• 1 teaspoon dry mustard
• 1 teaspoon Worcestershire sauce
• 1 (8-ounce) can tomato sauce, divided
• 1-1/2 pounds ground chuck
• 2 tablespoons vinegar
• 2 tablespoons water
• 1 tablespoon prepared mustard
• 2 tablespoons brown sugar
• 1-1/2 cups Cheddar cheese (or more or less to taste)

Peel and finely chop onion. Shred bread into crumbs with a fork. Beat egg well. Combine onion, breadcrumbs, egg, salt, pepper, dry mustard, Worcestershire sauce and half the tomato sauce to the ground chuck. Mix together lightly, but thoroughly. Place 1/2 of the meat mixture into 9x5x3-inch loaf pan, add Cheddar cheese, then cover cheese with remaining meat mixture. Combine remaining tomato sauce, vinegar, water, mustard and brown sugar together and pour over meat loaf. Bake at 350 degrees for 1-1/2 hours, uncovered. Slice and serve. Makes 6 servings.

SPICY COD FILLETS

• 1 tablespoon ground cumin
• 1-1/2 teaspoons chili powder
• 1-1/2 teaspoons garlic powder
• 1/2 teaspoon ground red pepper
• 1 teaspoon salt
• 2 cod fillets (5-ounces each) thawed
• Butter-flavor cooking spray

In small bowl, mix together spices and salt. Spray cod fillets lightly with butter-flavored cooking spray; sprinkle each with spice mixture, coating each side. Place fillets in microwave-safe dish; cover with plastic wrap or waxed paper. Microwave at High 3 to 3-1/2 minutes or until fish just flakes when tested with a fork. Remove from oven and let stand 2 minutes. Makes 2 servings.

SCALLOPED CORN AND TOMATOES

• 2 (14-1/2-ounce) cans tomatoes, drained and chopped
• 1 (15-1/4-ounce) can whole kernel corn, drained
• 1 (14-3/4-ounce) can cream-style corn
• 2 eggs, slightly beaten
• 1/4 cup all-purpose flour
• 2 teaspoons sugar
• 1/2 teaspoon pepper
• 1 medium onion, finely chopped
• 1/2 teaspoon garlic powder
• 1/3 cup butter or margarine
• 4 cups soft bread crumbs
• 1/2 cup grated Parmesan cheese

In a 2-quart casserole stir together tomatoes, kernel corn, cream-style corn, eggs, flour, sugar and pepper. For topping, in a small saucepan cook onion and garlic powder in hot butter or margarine until tender but not brown. Remove from heat; stir in crumbs and Parmesan cheese. Sprinkle on top of corn mixture. Bake, uncovered, at 350 degrees for 45 to 55 minutes or until brown and set. Makes 12 side-dish servings.

HEARTY PASTA SALAD

• 3 ounces fettuccine, broken up
• 1 medium carrot, cut into julienne strips
• 1/2 of a 6-ounce can pitted ripe olives, halved
• 2 tablespoons vinegar
• 1 tablespoon olive oil or cooking oil
• 3/4 teaspoon dried basil, crushed
• 1/2 teaspoon sugar
• Dash onion powder
• 1 clove garlic, finely chopped

Cook fettuccine according to package directions, adding carrots the last 3 minutes of cooking. Drain pasta and carrots; rinse with cold water. Drain again and place in a medium bowl; add olives. In a screw-top jar, combine vinegar, oil, basil, sugar, onion powder, garlic, 1 tablespoon water and dash pepper. Cover; shake well. Pour dressing over pasta mixture and toss; cover and chill. Stir occasionally and again just before serving. Makes 4 side-dish servings.

HUNGARIAN POTATO SALAD

• 2 pounds boiling potatoes
• 2 tablespoons olive oil
• 2 tablespoons vegetable oil
• 1 tablespoon white-wine vinegar
• 1 teaspoon Dijon-style mustard
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup finely chopped green bell pepper
• 3/4 cup finely chopped onion
• 1-1/2 cups sour cream
• 2 hard-boiled large eggs, chopped

Dill sprigs or sliced pimiento for garnish
Cover potatoes with cold water in large pot; bring water to a boil and simmer potatoes for 25 minutes, or until tender. Drain potatoes; let them cool until they can be handled; peel them. Cut potatoes into 1/2-inch slices and put in large bowl. In a small bowl whisk together the olive oil, vegetable oil, vinegar, mustard, paprika, salt and pepper; pour dressing over potatoes. Add bell pepper and 1/2 cup of onion. Toss mixture; let it marinate, covered loosely, for 1 hour. Stir in sour cream, hard-boiled eggs, remaining 1/4 cup onion, salt and pepper to taste. Chill the salad, covered, for at least 2 hours or overnight. Serve salad at room temperature garnished with dill or pimiento. Makes 6 servings.

BANANA NUGGET COOKIES

• 1-1/2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 3/4 cup shortening
• 1 egg, well beaten
• 3 medium ripe bananas, mashed
• 1-3/4 cups quick-cooking rolled oats
• 6 ounces semisweet chocolate chips

Sift together flour, sugar, salt, baking soda, cinnamon and nutmeg in mixing bowl; cut in shortening. Add egg, bananas and rolled oats; blend well. Stir in chocolate chips. Drop by spoonfuls onto ungreased cookie sheets. Bake at 350 degrees for 12 to 15 minutes until cookies are lightly browned. Remove from cookie sheets immediately to cool. Makes 36 cookies.

Any comments, questions or favorite recipes? E-mail me at helenkitchen@msn.com. Please write “Helen’s Kitchen Request” in the subject line.

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