How To make Barbara's Applesauce Meat Loaf
2 lb Ground turkey
1 Egg; slightly beaten
1/2 c Quick-cooking oatmeal
-(not instant) 1/3 c Unsweetened applesauce
1/2 c Finely chopped onion
1/3 c Corn kernels (optional)
1/4 c Minced red bell pepper
1/4 c Minced flat-leaf parsley
1 tb Worcestershire sauce
2 ts Salt; or to taste
Freshly ground black pepper 1/4 c Ketchup
1 ts Prepared mustard
IN A LARGE BOWL, combine the turkey, egg, oatmeal, applesauce, onion, corn, red pepper, parsley, 2 teaspoons Worcestershire sauce, salt and pepper and mix just until the ingredients are blended. Using a 10-inch non-metal pie plate, form the meat into a circle about 8 inches in diameter and 2 inches high. Combine the ketchup, mustard and 1 teaspoon Worcestershire sauce in a small bowl. Spread it over the top of the meat loaf. Cover the top with wax paper, place the dish in the oven and cook the meat loaf on 100 % power (high) for 10 minutes, rotating the pan after 5 minutes. Remove the dish, carefully take off the waxed paper, and let the meat loaf stand for 10 minutes before slicing.
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Virtual Speaker Series Featuring Barbara J. Rolls - Volumetrics: Feeling Full on Fewer Calories
Volumetrics is a healthy eating plan for weight management based on research conducted at Penn State. In this presentation, Barbara J. Rolls, Professor and Helen A. Guthrie Chair of Nutritional Sciences, will discuss how the density of calories in the foods you eat affects hunger and satisfaction. She will present simple, proven strategies to choose foods that will help you to think positively about what you can eat while managing calories rather than focusing on restriction and deprivation.
Barbara J. Rolls received her Ph.D. in Physiology from the University of Cambridge, England. After spending her early research career at the University of Oxford, Dr. Rolls became Professor of Psychiatry at Johns Hopkins University School of Medicine. In 1992, she joined The Pennsylvania State University faculty, where she is Professor and Helen A. Guthrie Chair of Nutritional Sciences. Her studies have demonstrated how characteristics of foods such as variety, energy density, and portion size can influence energy intake and body weight. Dr. Rolls has served as President of both the Society for the Study of Ingestive Behavior and The Obesity Society.
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Grandma's Meatloaf and Scalloped Potatoes
If you're looking for a delicious and unique meatloaf recipe, you've found it. The secret ingredient made this meatloaf juicy and flavorful and it was a favorite recipe that our Slovak grandmother served us growing up. She always served it with scalloped potatoes and cucumbers in sour cream. It is a simple and quick meal to put together and we know your family will enjoy this.
This scalloped potato dish has an onion flavor and buttery goodness with a thick creamy sauce. Our grandmother and mother would often serve this dish with meatloaf, baked ham or a leg of lamb. Your family will love it and it is so easy to make.
Grandma's Meatloaf
(Makes 10 servings)
INGREDIENTS
1 package of veal pork and beef mixture (may substitute 1/2 beef and 1/2 pork)(about 1½ lbs)
1 medium onion chopped
1 tsp garlic powder
1 tsp celery salt
1/2 tsp black pepper
1 egg
1 can chicken and rice soup
1/4 cup breadcrumbs
2 tbsp chopped parsley (may use dried 1 tbsp)
Directions
Preheat oven to 375°
Spray casserole dish with nonstick cooking spray
Mix all ingredients and put in a casserole dish, make a well around the meatloaf and cover
Put casserole dish on top of sheet pan
Uncover ¾ way through cooking, it will brown a little but remains pale.
Bake one hour to 1½ hours or until internal temperature reaches 160.
Meatloaf should be very juicy
Grandma's Scalloped Potatoes
(Makes 10 servings)
INGREDIENTS
4 large Russet potatoes peeled and sliced very thin
1 large onion sliced thin, take apart layers
1/2 cup all purpose flour
1 1/2 sticks of butter sliced into pats
Whole milk to fill casserole dish half way
Salt and pepper to taste
Directions
Preheat oven to 375°
Butter bottom of 9 x 12 pan
Place a layer of potatoes across the bottom
Place a layer of onions
Sprinkle flour sparingly over onion
Place pats of butter
Salt and pepper to taste
Repeat like layering a lasagna until all the casserole dish is filled
Pour milk into the pan until ½ of the bottom is covered
Place foil over top, make sure you put a sheet pan under in case there is spillage
Uncover halfway through and bake until potatoes are tender and golden brown approximately 1 to 1½ hours
Let cool for 10 to 15 minutes and serve
How To Make Easy Pound Cake Recipe From Scratch!
How To Make Easy Pound Cake Recipe From Scratch!
In today's show, I will be making our easy pound cake recipe from scratch! This easy pound cake recipe is a quick and easy way to make a classic pound cake at home! It makes a perfect snack as-is or topped with strawberries, whipped cream or vanilla glaze! This pound cake is so delicious and moist, you will wonder why you ever bought it at the store!
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