Skillet Meatloaf Recipe

Skillet Meatloaf Recipe,Jalapeno Wraps Recipe,Captain Bill's Crabcakes Recipe, Turkey Oyster Casserole Recipe,Carnival Pistachio Balls Recipe

Skillet Meatloaf Recipe

  • 1 egg
  • 1 cup milk
  • 3 slices bread, cut into 1/4-inch cubes
  • 1/2 teaspoon dried savory leaves
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon celery salt
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon vegetable oil
  • 1/2 cup finely chopped onion
  • 1 pound lean ground pork

Glaze

  • 1/2 cup bottled chili sauce
  • 2 tablespoons brown sugar
  • 1/3 teaspoon dry mustard

Preheat oven to 350 degrees F.
Put the egg into a large bowl and beat it slightly with a fork. Stir in milk, bread cubes, savory leaves, salt, pepper, dry mustard, celery salt, and Worcestershire sauce. Mix well. In a small skillet, heat oil; add onion, and cook until soft.

Add ground beef, pork, and onions to the seasoned bread-egg mixture. Mix well. Turn meat into a lightly greased heavy 8 1/2-inch cast iron skillet. Pat meat to fit skillet, mounding in the center. Bake for 60 minutes.

Combine Glaze ingredients and mix well. Remove meat from oven; drain off excess fat. Top meat loaf with Glaze. Return to oven and bake an additional 15 minutes.
Serves 8.

Jalapeno Wraps Recipe

  • 20 jalapeno peppers, halved lengthwise and seeded 
  • 8 ounces cream cheese 
  • 1 cup shredded Cheddar cheese
  • 1/2 pound bacon slices, halved

Fill each pepper half with cream cheese. Use your fingers to gently press Cheddar cheese into cream cheese filling. Wrap with a piece of bacon and secure with a wooden pick. Bake at 350 degrees F for 20 minutes, or until bacon is done.

NOTE: Wear rubber gloves when removing seeds from peppers.

Captain Bill's Crabcakes Recipe

  • Crabcakes
  • 5 pounds shelled Alaskan King crab
  • 1 1/2 finely diced red pepper
  • 2 bunches scallions
  • 2 tablespoons garlic
  • 2 tablespoons tarragon
  • 1 1/2 teaspoons nutmeg
  • 1 1/2 teaspoons black pepper
  • 1 cup cream, mixed with 12 tablespoons cornstarch to make a slurry
  • 1 teaspoon Cajun seasoning
  • 1 cup Seafood Sauce, recipe follows
  • 16 breadsticks
  • Mustard 

Turkey Oyster Casserole Recipe

This is a wonderful use for leftover turkey. Serves 6.

  • 8 ounces broad noodles
  • 1 1/2 cups sour cream, divided
  • 5 tablespoons butter or margarine
  • 5 tablespoons flour
  • 2 cups turkey broth or chicken stock
  • 3 cups diced, cooked turkey
  • 1/2 cup chopped pimientos
  • 1/2 cup sliced ripe olives
  • 1 (3- or 4-ounce) can sliced mushrooms, drained
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-pint oysters, drained

Cook noodles; drain. Mix with 1/2 cup sour cream. Melt butter in a saucepan, blend in flour, and gradually stir in turkey broth. Cook, stirring, until thickened. Blend in remaining sour cream. Stir into noodles; add turkey, pimientos, olives, mushrooms, salt, and pepper.

Place half of the mixture in a greased 2-quart casserole. Arrange the oysters in a layer on top, then cover with the remaining turkey mixture. Bake, uncovered, at 350 degrees for 30 minutes.

Serves 6.

Carnival Pistachio Balls Recipe

  • 1 (16 ounces) box confectioners' sugar
  • 1 small box instant pistachio pudding
  • 1/3 cup light cream
  • 1/4 cup margarine, softened
Combine confectioners' sugar and pistachio pudding. Add cream and margarine. Knead until ingredients are thoroughly mixed. Shape mixture into 1-inch balls. Roll in chopped nuts, jimmies, or colored sugar as desired. Store in refrigerator.
Makes 2 1/2 dozen.