Meat Loaves in Puff Pastry

Ingredients:

2 packages Green Giant Patties, thawed

1 cup Ketchup

3 Tbs.Vegetarian Worcestershire

1 cup grated Colby/Jack Cheese

1 can mixed vegetables, mashed soft

3/4 cup seasoned bread crumbs

2 tsp. ground black pepper

1 package puff pastry, thawed

Directions:

Mix the patties with all the ingredients (except the pastry.) Beware... you may have to use your hands! Roll out the thawed pastry and cut into (roughly) 5x5 inch squares. Shape the meatloaf mixture with your hands into squares smaller than the puff pastry and center on top of a pastry square. Fold up the edges of the pastry until it covers the loaf entirely, or leave the top open and make a lattice as we did, pinching the edges together as you would a pie. (See above.) Place the loaves into the fridge or freezer for ten-twenty minutes to firm up the dough. Bake in a preheated, 400 degree oven for 20-30 minute or until pastry is golden brown and knife comes out clean when inserted into center of meatloaf. Serve with brown gravy.

Mashed Potatoes & Brown Gravy

Ingredients:

5-6 large Idaho russet potatoes: peeled, sliced 1/2-1 cup milk

3 Tbs. butter or margarine

1 Tbs. Miracle Whip or Mayonnaise Salt and Pepper

2 pkg. Pioneer Brown Gravy Mix (Fat or No-Fat)

Directions:

Boil the spuds in water until soft. Drain well and mash with potato masher in large bowl. Use electric mixer and whip potatoes, adding milk as desired. Stir in butter or margarine, salt, pepper, and the secret to creaminess: the tablespoon of miracle whip or Mayo! Prepare the brown gravy according to package directions to serve with potatoes and meat loaves.

Sweet Baked Yams

Ingredients:

Three large yams, peeled and cubed

2 Tbs. Grandma's Molasses

4 Tbs. Butter or Margarine

1/2 cup Southern Pecan Pieces

2 tsp. Pumpkin Pie Spice

Salt & Pepper to taste

Directions:

Boil the yams in water until soft. Drain well and mash with potato masher in medium-size glass or pyrex casserole dish. Mix the yams with molasses, buuter or margarine, pumpkin pie spices, and salt/pepper to taste. Top evenly with pecan pieces. Bake at 350 for 20-30 minutes or until lightly browned.

Southern Vegetable Blend

Ingredients: 1 can of kidney beans

1 can of garbanzo beans

1 can white navy beans

1 bunch fresh broccoli florets

2 carrots

1 can french-style green beans

Salt & Pepper

Lemon juice (a few drops)

Directions:

Open all the cans of varied beans and drain them well. Rinse the broccoli stalk, cut off the florets, and cut them into smaller pieces. Cut the ends off the carrots and slice them into medium-thin rounds. Place the broccoli and carrots into a microwave-safe bowl, add 1/4 cup water and cover with plastic wrap. Cook on high for 5 minutes. Drain the water, add all the beans, lemon juice, and salt and pepper to taste and heat the entire mixture in the microwave for 2-3 more minutes.

SEVEN LAYER SQUARES

Ingredients:

1/4 cup margarine

1 1/2 cups graham cracker crumbs

1 cup semi-sweet chocolate chips

1 cup shredded coconut

1 cup butterscotch chips 1 cup pecans

1 14 oz. can sweetened condensed milk

Directions: Preheat oven to 350oF. Melt margarine in 9x13-inch baking pan. Sprinkle crumbs evenly over margarine. Layer chocolate chips, coconut, butterscotch chips and pecans, in that order. Pour condensed milk evenly over top of layers. Bake 30-35 minutes. While still warm, cut into squares. Cool in pan on wire rack. Makes 3 dozen.

PEPPERMINT BARK

Ingredients

1 lb. white almond bark or white melts

3/4 cup chopped peppermint sticks

2-3 drops peppermint oil

Directions:Melt bark in double broiler or microwave. Be careful not to burn the chocolate. When chocolate is melted, add crushed peppermint and oil. Stir until evenly until mixed. Pour out onto wax paper. When set, break into pieces. Note: If you purchase the red and green pre-crushed peppermint that some candy/cake supply stores sell, do not use the peppermint oil.