Ingredients

Glaze

1/2 cup ketchup or chili sauce

4 tbsp brown sugar

4 tsp cider or white vinegar

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2 tsp vegetable oil

1 medium onion, chopped

2 medium garlic cloves, minced

2 large eggs

1/2 tsp dried thyme

1 tsp salt

1/2 tsp black pepper

2 tsp Dijon mustard

2 tsp Worcestershire sauce

1/4 tsp hot pepper sauce

1/2 cup whole milk or plain yogurt

1 lb. ground beef

1 lb. ground pork

16 saltines or 1/3 cup breadcrumbs

1/3 cup minced fresh parsley

8-12 slices bacon

Instructions

1. Mix all glaze ingredients in small pan. Set aside. Heat oven to 350°F. Heat oil in a medium skillet. Add onion and garlic, sauté until soft. Cool. Mixx eggs with thyme, salt and pepper, mustard, Worcestershire, pepper sauce and milk / yogurt. Add egg mixture to meat in large bowl along with crackers, parsley and onion and garlic mixture. Mix with a fork until evenly blended and mixture no longer sticks to bowl. (add milk or yogurt as needed until mixture no longer sticks). Turn onto work surface. With wet hands, pat into 9×5″ loaf. Cover with half of glaze and bacon, place on a foil-lined shallow baking pan. Bake until bacon is crisp and loaf registers 160°, about 1 hour. Cool 20 minutes. Simmer remaining glaze until thickened. Serve alongside meatloaf.

Ingredients

1 lb. round steak, pounded to 1/4″

1/4 cup all-purpose flour

2 tbsp dry bread crumbs

1/4 tsp paprika

1/4 tsp garlic powder

1/2 tsp salt

1/8 tsp pepper

1/4 cup vegetable oil

1 large onion, sliced

2/3 cup water

1/2 tsp beef bullion (instant)

2/3 cup milk

2 tbsp flour

Salt and pepper

Instructions

1. Cut steak into 4 servings. Coat generously with mixture of 1/4 cup flour, bread crumbs, paprika, garlic powder, 1/2 tsp salt and 1/8 tsp pepper. Heat frying pan at 300°. Add oil and steak. Cook until well browned, about 2 mins each side. Remove steaks. Add onion; cook, covered at 225°F until tender about 5 minutes, stirring occasionally. Remove onions.
2. Stir in water and bullion, scraping drippings. Shake milk and 2 tbsp water in covered jar. Stir mixture into fry pan; cook at 400°F until mixture boils and thickens, stirring occasionally. Add meat and onion, coating with gravy. Cook at Warm, covered, until heated through, about 5 minutes.

Serves 6-8

Ingredients

1 tbsp brown sugar

1 tbsp honey

2 tsp unsalted butter

2 tbsp Dijon mustard

1 tbsp soy sauce

1 tbsp olive oil

2 tbsp grated ginger

1 whole salmon filet, skin on, 2 1/2 lbs. and 3/4-1″ thick

Instructions

1. In a small sauté pan over medium heat, melt the brown sugar with the honey and butter. Remove from heat and whisk in the mustard, soy sauce, olive oil, and ginger. Allow to cool.
2. Place salmon, skin down, on a large sheet of foil. Trim foil to 1/4-1/2″ around salmon. Coat flesh with the sauce.
3. Grill salmon indirectly over medium heat until the edges begin to brown and the inside is opaque (25-30 minutes). Serve immediately.
4. Wine Note: A ripe Pinot Noir gives an impression of sweetness to compliment the glaze, yet it will standup to the rich fish and spicy mustard.

Ingredients

1 1/2 lb. ground beef

1 yellow onion, chopped

3 tbsp oil

3-4 cloves garlic, minced

2 1/4 tsp ground cumin

3 tbsp oregano

1 can tomato sauce

1 1/2 tsp salt

Enchilada sauce

corn tortillas (10-12)

cheddar cheese

yellow onion, finely chopped

Instructions

1. In a large frying pan over medium heat, sauté onion in oil for 3-4 minutes. Add garlic and cook additional 3 minutes. Add ground beef and salt. Cook until almost done. Add cumin and tomato sauce. Add oregano and cook 10 minutes. Lower heat and simmer 10 minutes. Spoon some enchilada sauce into bottom of oven-proof dish. Add a scoop of hot beef mixture to corn tortilla and roll up. Place seam side down in baking dish. Cover enchiladas with enough sauce to run over and pool in baking dish. Cover with lots of cheese and finely chopped onion. Bake at 350°F for about 20 minutes, or until hot and bubbly.

Yield: 12 servings (1-1/3 cups each)

Ingredients

3 cups water

4 cans (8 ounces each) tomato sauce

2 cans (16 ounces each) kidney beans, rinsed and drained

2 cans (14-1/2 ounces each) chicken broth

2 cups frozen corn

2 cups salsa

2 cups tsp dried minced onion

1 to 2 tsp dried basil

2 cups (8 ounces) shredded cheddar cheese

tortilla chips, optional

Instructions

1. In a dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through.
2. Sprinkle individual servings with cheese. Serve with tortilla chips if desired.