Recipes Included On This Page Meatloaf With Sour Cream Mushroom Sauce Montezuma's Mountain Mr. Food's Taco Pasta Salad Mushroom and White Bean Ragout  Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Meatloaf With Sour Cream Mushroom Sauce Recipe By :Southern U.S. Cuisine (crockpot collection) Serving Size : 10 Preparation Time :0:00 Categories : Volume 5-07 July 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces sour cream and onion dip -- divided 2 1/4 cups soft bread crumbs 1/2 cup finely chopped celery 1/4 cup chopped onion 2 tablespoons chopped pimiento 1 teaspoon dried dillweed 3/4 teaspoon salt 1 dash freshly ground black pepper 1 pound ground beef 1 pound ground pork 2 eggs -- beaten 1 can cream of mushroom soup -- (10 3/4 oz) In large bowl combine the eggs, 1/2 cup of the onion sour cream dip, the bread crumbs, celery, onion, pimiento, dillweed, salt and pepper; mix well. Blend in the ground beef and pork. In crockpot crisscross two 15- by 2-inch strips of foil (use heavy duty or double thickness of regular), across the bottom and up the sides. Place the meat mixture atop the foil strips, pressing lightly to form a round loaf, that doesn't touch the sides of the pot. Cover; cook on LOW heat 8 to 9 hours. Lift out the meatloaf, using the excess foil as "handles"; drain off excess fat. Serve with Sour Cream Mushroom Sauce. Sour Cream Mushroom Sauce: In saucepan combine remaining 1/2 cup of onion sour cream dip and the can of condensed cream of mushroom soup. Heat through; stir occasionally. Source : "Southern U.S. Cuisine (crockpot collection) at http://southernfood.about.com" S(Formatted for MC5): "10-13-1999 by Joe Comiskey - jcomiskey@krypto.net" Contributed to the FareShare Gazette by Steph; 2 July 2002. jagshunny@insight.rr.com> www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 316 Calories; 24g Fat (69.0% calories from fat); 17g Protein; 7g Carbohydrate; trace Dietary Fiber; 109mg Cholesterol; 390mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 3 1/2 Fat. * Exported from MasterCook * Montezuma's Mountain Recipe By :The Biker Cookbook by Spuds Murphy Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-07 July 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 ounces refried bean dip -- (1 can) 2 ripe avocados 1 teaspoon cumin 1 tablespoon lemon juice Black pepper -- to taste Garlic powder -- to taste 1 can pitted black olives -- chopped 1/2 medium onion -- chopped 8 ounces canned green chile peppers -- (2 cans) 2 tomatoes -- diced 2 cups sour cream 1 cup grated cheddar cheese 1 cup salsa Line serving dish or bowl with bean dip. Mash avocado and mix with cumin, lemon juice, pepper and garlic powder. Spread on top of bean dip. Add layers of other ingredients in the following order: onions, chile peppers, tomatoes, olives, salsa, sour cream and cheese. Serve with crackers, tortilla chips or other chips. From The Biker Cookbook by Spuds Murphy; Gramercy Books (Random House); 1998. ISBN 0-517-20565-3 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 28 July 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 200 Calories; 17g Fat (74.5% calories from fat); 6g Protein; 7g Carbohydrate; 1g Dietary Fiber; 40mg Cholesterol; 267mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 3 Fat. * Exported from MasterCook * Mr. Food's Taco Pasta Salad Recipe By :Mr. Food Cooks Pasta Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-07 July 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound macaroni -- elbow 1 pound ground beef 1 1/4 ounces taco seasoning mix 3/4 cup water 1 tomato -- chopped 1/2 onion -- medium-sized, finely chopped 4 ounces Cheddar cheese -- shredded 1/2 cup pitted black olives -- chopped 3/4 cup taco sauce -- or salsa 1 head lettuce -- iceberg medium-sized -- shredded 1 avocado -- peeled, cubed, for topping crushed corn chips -- for topping In a large pot of boiling salted water, cook the pasta to desired doneness; drain, cool, and place in a large bowl. In a large skillet, over medium-high heat, brown the beef, stirring to break it up, until no pink remains; drain off the fat, then add the taco seasoning mix and 3/4 cup water. Stir; bring to a boil, then reduce the heat and simmer, uncovered, for about 10 minutes. Add the beef mixture, tomato, onion, Cheddar cheese, and olives to the pasta; toss gently. Add the taco sauce and mix gently. Serve on a bed of shredded lettuce, topped with avocado and crushed corn chips. Serve cold or warm. Source : "Mr. Food Cooks Pasta" S(MC formatting by): "and REG 2 shared by Sarah Vann, Oklahoma, USA" Yield : "6 to 8 servings" NOTES : Bobbie's Note: This was very good cold. Al and I and even granddaughter, Katie liked it a lot. Contributed to the FareShare Gazette by Bobbie; 2 July 2002. bobbi744@attbi.com www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 555 Calories; 34g Fat (54.7% calories from fat); 24g Protein; 39g Carbohydrate; 3g Dietary Fiber; 84mg Cholesterol; 793mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Mushroom and White Bean Ragout Recipe By : Laura Ungar, Gannett News Service Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-07 July 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds fresh white mushrooms 3 tablespoons oil 1 cup diced onion 1 1/2 teaspoons Italian seasoning 3/4 teaspoon salt 14 1/2 ounces stewed tomatoes -- lightly crushed 15 ounces white beans -- (cannellini) rinsed & drained -- (15- to 19-oz. can) 1/4 cup Parmesan cheese steamed rice -- or freshly cooked pasta -- (optional) If mushrooms are large, cut in half. In a large skillet over Medium heat, heat oil until hot. Add mushrooms, onion, Italian seasoning and salt. Cook until mushrooms are tender, stirring occasionally, about 6 minutes. Add stewed tomatoes and white beans to skillet and heat through. Stir in Parmesan cheese. Serve over hot, steamed rice or freshly cooked pasta, if desired. Source : "Lansing State Journal, May 8, 2000" S(MC formatting by): "bobbi744@attbi.com" Contributed to the FareShare Gazette by Bobbie; 15 July 2002. bobbi744@attbi.com www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 341 Calories; 9g Fat (21.9% calories from fat); 19g Protein; 50g Carbohydrate; 12g Dietary Fiber; 3mg Cholesterol; 359mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat.

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