Teriyaki Meatballs

From: Marianne Stoker

Note: I double the meat to make 24 meatballs or just buy meatballs from Costco

Meatballs:
1/2 lb. ground beef
1/2 cup soft bread crumbs
2 T. milk
1 T. finely chopped onion
1 egg
1/4 tsp. salt

Sauce:
2 T. cornstarch
1/2 cup sugar
1/3 cup soy sauce
1 clove garlic; minced
1/2 tsp. ground ginger
2 1/4 cups beef broth

Preheat oven to 375 degrees
Combine beef, bread crumbs, milk, onion, egg and salt; mix thoroughly but lightly.
Shape into 12 meatballs (remember to double if you have a larger family or using as an appetizer)
Place in a baking dish, bake for 25-30 minutes or until browned

SAUCE:
In sauce pan, blend together cornstarch, soy sauce, sugar, garlic and ginger.
Gradually stir in beef broth.
Cook over medium low heat until thickened.

Add meatballs to sauce and serve!

Serve with rice and stir-fry vegetables or leave in crockpot for an appetizer.

Serves 6

Strawberry Cream Trifle

1/2 c. almonds; sliced and toasted
1 (10.75 oz) frozen pound cake, thawed
1 qt. fresh strawberries
1 (16 oz) frozen sliced strawberries in syrup; thawed
1 lemon
3 (8 oz) blended strawberry yogurts
3 (3.4 oz) pkg cheesecake instant pudding
1 (8 oz) frozen whipped topping; thawed
Powdered sugar

1. Coarsely chop almonds; set aside.
2. Cut pound cake into 1 inch cubes; set aside
3. Pick out one large strawberry for garnish; set aside
4. Hull remaining strawberries and cut into quarters.
5. In a bowl, combine fresh and frozen strawberries, mix well.
6. Juice lemon to measure 2 T.
7. In a separate bowl, whisk together lemon juice, yogurt, and pudding mix until smooth; immediately fold in 1 cup of whipped topping!

Assemble:

1. Place 1/3 cake cubes onto bottom of trifle bowl.  
2. Top pound cake with 1/3 strawberries
3. Top with half yogurt  mixture, spreading evenly.
4. Sprinkle with 1/3 almonds.
5. Repeat layers one time.
6. Top with remaining pound cake and strawberry mixture
7. Spread remaining whipped topping over the top of trifle, spreading evenly to create a smooth surface.
8. Sprinkle remaining almonds over whipped topping and sprinkle with powdered sugar.
9. Top with fanned strawberry.

Serves 12

Honey Butter

1 pound real butter
1/4 cup honey
1/2 tsp. cinnamon
1/2 tsp. vanilla

1. Cut the butter into chunks and place in bowl.  Beat on low speed until smooth.
2. Add honey, cinnamon, and vanilla and beat until well combined; about 5-7 minutes
3. Remove butter from bowl and spoon onto parchment paper or plastic wrap.  Roll into a log and chill for 2 hours.

Best served on fresh scones!!!!

The Best Pie Crust

From:  Lindsey Cosson (2009)

**needs to be made the night before**

2 cups flour
2 T. cornstarch
1 tsp. salt
1 1/4 cup shortening
1/2 cup ice cold water

1. Blend dry ingredients together
2. Mix shortening into dry ingredients with pastry blender until small lumps form
3. Mix in water until dough forms; small amounts at a time
4. Flour hands and make into two even balls
5. Place in container, covered, overnight.
6. Makes crust for 2 shell pies or one covered pie

Dinner In a Pumpkin

From:  Tanya Purcell (2009)

Perfect meal to warm everyone up before heading out on Halloween night!!

1 hour prep time
1 1/2 to 2 hours cook time

1 medium pumpkin (or squash)
1 onion; chopped
1 garlic clove; minced
2 T. vegetable oil
1 lb. ground beef
2 T. soy sauce
2 T. brown sugar
1 (4 oz) can sliced mushrooms; finely chopped
1 can cream of chicken soup (10 3/4 oz)
3 cups cooked rice

**Optional:  2 T. brown sugar and 1 tsp. pumpkin pie spice mixed together**

1. Before starting the recipe, cut off the top of the pumpkin and thoroughly clean out the pulp and seeds.
2. Optional, but highly recommended....rub the inside of the pumpkin really well  with the brown sugar-spice mix
3. Preheat oven to 350 degrees
4. In large skillet, saute onions in vegetable oil until tender.
5. Add and brown ground beef
6. Add soy sauce, mushrooms, brown sugar and soup
7. Simmer for 10 minutes; stirring occasionally
8. Add cooked rice
9. Spoon mixture into cleaned out pumpkin shell
10. Replace pumpkin top and place entire pumpkin, with filling, on a baking sheet into the oven.
11. Bake for 1 1/2-2 hours or until the inside of pumpkin is tender enough to eat.
12. Put entire pumpkin on table, remove lid and serve!!!

Make sure you scoop out some of the pumpkin while you are serving too!!  Great and fun way to get a serving of vegetables!!

Sloppy Joes

1 T. vegetable oil
1 green bell pepper; chopped
1 red bell pepper; chopped
2 garlic cloves; chopped
Salt and freshly ground black pepper
2 lbs. lean ground beef
1 (8oz) can tomato sauce
3 T. tomato paste
1 c. BBQ sauce
1 T. Worcestershire sauce
1 tsp. hot sauce (recommend Tabasco sauce)
Hamburger buns

1. Heat oil in large skillet with straight sides.
2. Add bell peppers and garlic.  Saute until tender; about 3 minutes.
3. Season with salt and pepper.
4. Add ground beef to vegetables.  Stir and cook for about 8 minutes, until the meat is no longer pink and fully cooked.
5. Add tomato sauce, tomato paste, bbq sauce, worcestershire, and hot sauce into the skillet; stir and simmer until thickened, about 10 minutes.
6. Serve on toasted hamburger buns.

Serves: 6

Juicy Loosey

1 1/2 pounds ground beef (best if you use a lower %)
1 T. Worcestershire sauce
3/4 tsp. garlic salt
1 tsp. black pepper
4 slices American cheese (NOT cheddar)
4 buns
Favorite condiments and toppings

1. Place beef, Worcestershire sauce, garlic salt, and pepper in bowl; mix well.
2. Portion into 8 thin patties
3. Fold cheese slices in half twice so you have a stack of cheese slices. Place 1 stack of cheese on top of 4 of the patties.
4. Top with another patty and seal edges together real tight.
5. Cook on grill; do not puncture patties, the cheese will all cook out!