Recipes 10-21-25

Spanish Meatloaf
1 1/2 pounds lean ground beef
1 (16oz.) can Spanish rice
1 egg, beaten
3/4 cup round, buttery cracker crumbs
Chunky salsa
Preheat oven to 350 degrees. Combine beef, rice, egg and crumbs in bowl. Shape into loaf in sprayed pan. Bake for 1 hour. Serve with salsa on top of meat loaf. Serves 6-8.

Shepherd’s Pie
1 pound lean ground beef
1 (1oz) envelope taco seasoning mix
1 cup shredded cheddar cheese
1 (11oz.) can whole kernel corn, drained
2 cups cooked instant mashed potatoes
Preheat oven to 350 degrees. In skillet, brown beef, cook about 10 minutes and drain. Add taco seasoning and 3/4 cup water and cook another 5 minutes. Spoon beef mixture into 8-inch baking pan, sprinkle cheese on top. Sprinkle with corn and spread mashed potatoes over top. Bake for 25 minutes or until top is golden.

Steak and Potatoes
2 pounds round steak
1/3 cup flour
1/3 cup oil
5 peeled potatoes, diced
1/4 cup chopped onions
1 (10oz.) can cream of mushroom soup
Preheat oven to 350 degrees. Dice steak, sprinkle with salt and pepper and coat in flour. Brown in heavy skillet with a little oil and drain. Place steak in 9-inch baking dish. Season potatoes with a little salt and pepper, place over steak and cover with mushroom soup diluted with 1/2 cup water. Bake 1 hour 30 minutes. Serves 4-6.

Blueberry Pound Cake
1 (18oz.) box yellow cake mix
1 (8oz.) package cream cheese, softened
1/2 cup canola oil
4 eggs
1 (15oz.) can whole blueberries, drained
Powdered sugar
Preheat oven to 350 degrees. Combine all ingredients in bowl except blueberries and beat for 3 minutes. Gently fold in blueberries. Pour into sprayed, floured bundt or tube pan. Bake for 50 minutes. Cake is done when toothpick inserted in center comes out clean. Sprinkle sifted powdered sugar over top of cake. Serves 12 to 16.

Poppy Seed Bundt Cake
1 (18oz.) box yellow cake mix
1 (3.4oz.) package instant coconut cream pudding mix
1/2 cup canola oil
3 eggs
2 tablespoons poppy seeds
Powdered sugar
Preheat Oven to 350 degrees
Combine cake mix and pudding mix, 1 cup water, oil and eggs in bowl. Beat on low speed until moist. Beat on medium speed for 2minutes. Stir in poppy seeds. Pour into sprayed, floured bundt pan. Bake for 50 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes and remove from pan. Dust with sifted powdered sugar. Serves 12 to 16.

Cherry Pineapple Cake
1 (20oz.) can crushed pineapple, drained
1 (20oz.) can cherry pie filling
1 (18oz.) box yellow cake mix
1 cup (2sticks) butter, softened
1 1/4 cup chopped pecans
Preheat oven to 350 degrees. Place all ingredients in bowl and mix with spoons. Pour into sprayed floured 9x13-inch baking dish. Bake for 1 hour 10 minutes. Serves 16 to 20.

Chili Pie
2 cups small corn chips
1 onion, chopped
1 (19oz.) can chili without beans
1 1/2 cups shredded cheddar cheese
Preheat oven to 350 degrees. Place corn chips in 7x11-inch baking dish. Top with onion,chili and cheese. Bake for about 15 minutes. Serves 4.