June - Meatloaf 4 Papa

June Daddy Day - click image

Peach Shake -- Serves 2 :  1 cup  fresh or frozen peaches *  1/4 cup pineapple juice * 1/4 cup sugar * 2 cups vanilla ice cream *  3/4 cup milk

BLEND p juice/sugar/peaches—add ice cream * add milk and pulse—use chilled glasses

OR MOCK SANGRIA:  serves 10 — 2 cups orange juice * 1 cup white unsweetened Grape juice + 1 liter diet lemon lime carbonated drink mixed with 2 cups of all kinds of fruit:  cut up green grapes, strawberries, etc —serve with ice

Meat Loaf – Serves 8

1 tablespoon Paprika

2 teaspoons ground cumin

2 teaspoons oregano

1 teaspoon  Salt

1/2 teaspoon ground red pepper

1 tablespoon vegetable oil

1/2 cup finely chopped onion

1/2 cup finely chopped green bell pepper

2 eggs, beaten

1/4 cup milk

2 slices white bread, crumbled

2 pounds lean ground beef

1/2 cup frozen corn, thawed

Preheat oven to 350°F. Mix paprika, cumin, oregano, sea salt and red pepper in small bowl. Set aside. Heat oil in small skillet on medium heat. Add onion and bell pepper; cook and stir 5 minutes or until tender. Add spice mixture; cook and stir 30 seconds. Cool slightly.

Mix eggs, milk and bread crumbs in large bowl. Add ground beef, corn and spice mixture; mix until well blended. (Do not overmix.) Shape into a loaf on foil-lined 13x9-inch baking pan sprayed with no stick cooking spray.  Bake 45 minutes  Heat Salsa/individuals will spoon over meatloaf slices

Salsa – Makes 5/6 pints

8 pounds ripe tomatoes (about 13 cups chopped)

5 large jalapeno peppers, seeds removed, chopped (leave white pith/membranes if you like your salsa hot)

3 cups chopped yellow onions

1 cup fresh cilantro, chopped

4 large cloves garlic, minced

½ cup white vinegar

1 tablespoon white sugar

2 teaspoons salt

½ teaspoon freshly ground black pepper

Bring a large pot of water to a rapid boil. Carefully drop the tomatoes in the boiling water for 30 seconds then remove. Peel the skins and squeeze the seeds to remove them along with excess water. Place the tomatoes in a colander to drain. Chop the tomatoes.

Place the tomatoes in a large stock pot along with the vinegar. Add all remaining ingredients. Stir to combine, bring to a boil, reduce the heat to medium and simmer uncovered for 10 minutes.

While the salsa is simmering, follow standard canning procedure to sterilize the jars and lids.

Use a ladle to fill the hot jars with the hot salsa, leaving ¼ inch head space. Close the lids and place the jars in a boiling water bath for 15 minutes. Make sure the jars are fully submerged under water with several inches of water above them. Remove the jars and let them rest undisturbed for 24 hours before moving them.

Store in a cool, dark place. For optimal flavor, use within 6 months but the salsa will keep up to a year.

Baked potato – microwave – 12 minutes per potato

1 large russet potato   

1TBS butter

3 TBS Cheddar Cheese

3 tsp sour cream

Salt/pepper to taste

Scrub, prick several times all around, bake 5 min on each side, cut in half, season with salt/pepper, mash up a little, add butter & 2 TBS cheese  – bake 1 min until cheese melted

Top with remaining cheese & sour cream and serve

Green Salad w/olives –  8 servings

12 oz bag green salad
1/2 red onion sliced
pitted black olives
1/2 cup croutons
1 small tomato
Parmesan cheese
Chill salad bowls in freezer 30 min - add green salad & other ingred - top with cheese and salad dressing of choice - serve

STRAWBERRY DESERT

2 pt. strawberries
buy graham cracker pie shell
1 (3 oz.) pkg. strawberry gelatin
1 c. boiling water
1 (8 oz.) pkg. cream cheese, softened
1 (12 oz.) container, whipped topping, thawed

Cut two pints strawberries in half; set aside.  Dissolve gelatin in boiling water. Add cold water. Gradually add gelatin to cream cheese. Mix until blended. Pour mixture in pie shell & Chill until thickened, but not set. When thickened, fold in 3 cups whipped topping with strawberries.

Chill several hours or overnight. Top with remaining whipped topping and additional strawberry slices before serving.

or Chocolate Turtle Cheesecake

1 (14oz package caramels)

1 5oz can evaporated milk

1 ½ cups chopped pecans

1 9” chocolate pie crust

1 3oz package cream cheese, softened

½ cup sour cream

1/3 cup milk

1 (3.9 oz) chocolate instant pudding

½ cup fudge topping

 Put caramels + evaporated milk in saucepan, medium heat, melt until smoothed – 5 minutes, add 1 cup pecans – pour into pie crust

Combine cream cheese, sour cream, and milk in blender, add pudding and process about 30 secs

Pour pudding mixture over caramel mixture – chill about 15 min

Drizzle fudge in strips, then sprinkle with remaining pecans – chill until served

Father's Day - 6/19 -- So prior to eating delectable meal - enjoy early morning hot springs, then take Black Canyon Kayak lessons  OR  do  MORNING  pertroglyph hike.   try getting a floatel    and kayak/petroglyph   or take drive through Valley of Fire  After dinner, Papa would like the swimming pool movies!