10 Cooking Show cover - Indiana Gazette

Pantry
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BEST EVER MEATLOAF
Continued from Page 12
1 egg, beaten
¼ cup water
Thoroughly mix the beef, ½ cup
tomato soup, onion soup mix,
bread crumbs and egg in a large
bowl. Place the mixture into a 13 x
9 x 2-inch baking pan and firmly
shape into an 8 x 4-inch loaf.
Bake at 350°F for 1 hour 15 minutes
or until the meatloaf is
cooked through. Let the meatloaf
stand for 10 minutes before slicing.
Heat 2 tablespoons pan drippings,
remaining tomato soup
and water in a 1-quart saucepan
over medium heat until the mixture
is hot and bubbling. Serve the
sauce with the meatloaf.
Nutritional values per serving:
Calories 266, Total Fat 13g, Saturated
Fat 5g, Cholesterol 96mg,
Sodium 529mg, Total Carbohydrate
13g, Dietary Fiber 1g, Protein
22g
SIMPLE WAYS TO SAY
“GOODBYE” TO BLAND
Shake up family mealtime and
make the most out of flavorful
pantry staples. From canned vegetables,
seafood and soups to
boxes of dry pasta or rice, there
are many pennywise ways to perk
up meals. Here are a few quick
ideas:
■ Pour a zesty bottled picante
sauce over chicken or fish before
baking. It not only keeps the meat
moist, but it also makes for an
easy and delicious sauce.
■ Canned beans are a healthful
way to extend a hearty pasta entree.
Simply substitute canned
beans for all or half the amount of
meat called for in a recipe. It’s not
only filling and convenient, but
the beans are packed with nutrients,
too.
■ Use lower sodium broths or
stocks in place of water when boiling
rice, couscous or other grains
to add a boost of flavor.
— Courtesy of Family Features
and Campbell’s Cooking Soups
Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010 — 13
Dinnertime favorites on a budget
Americans are eating 4 percent
more meals at home compared to
six years ago, according to research
conducted by Chicagobased
NPD Group, a consumer
marketing firm that tracks the
long-term eating habits of Americans.
That may not sound like much,
but consider that the typical
American must now prepare 873
meals in the home each year,
which is an increase of 35 meals.
That raises the question: What’s
for dinner?
Because people may be eating
out less, today’s cook is now looking
to duplicate that out-of-home
meal experience with easy-to-prepare
recipes.
This may include favorite menu
items, like tacos, lasagna, stir-fry
and hamburgers. The good news is
that each of these can be recreated
at home with reasonably priced
ingredients that are almost always
easy to find in the grocery store.
And once the basic dish is mastered,
ingredients can be customized
to the specific tastes of
the family.
For a twist on the traditional
burger, try French Onion Burgers,
a dinnertime favorite that can be
on the table in less than 30 minutes.
These mouthwatering cheeseburgers
are made with condensed
French onion soup, which also
makes a flavorful onion dipping
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sauce to serve on the side. Complete
the meal with a romaine
salad tossed with fresh basil and
Italian salad dressing, and serve
orange slices for dessert.
FRENCH ONION BURGERS
Prep: 5 minutes
Cook: 20 minutes
Jams, Sauces, Mustards
and more from
“Stonewall Kitchen”
“Country Living”
GIFT BASKETS AVAILABLE ...
18 S. 7th Street, Indiana
724-349-1768
Open Monday-Saturday 10-5
Makes: 4 servings
Cost per recipe: $6.82
Cost per serving: $1.70
1 pound ground beef
1 can (10½ ounces) condensed
French onion soup
4 slices cheese
4 classic sandwich buns with
sesame seeds, split
Shape beef into 4 (½-inch-thick)
burgers.
Heat 10-inch skillet over medium-high
heat.
Add burgers and cook until well
browned on both sides. Remove
burgers from skillet. Pour off any
fat.
Stir soup in skillet and heat to a
boil. Return burgers to skillet. Reduce
heat to low. Cover and cook
for 5 minutes or until desired
doneness. Top burgers with cheese
and cook until cheese is melted.
Serve burgers on buns with soup
mixture for dipping.
Tip: You can also serve these
burgers in a bowl atop a mound of
hot mashed potatoes, with some
of the onion gravy poured over.
— Courtesy of Family Features
and Campbell’s
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