Potato Frosted Meatloaf
2 lb. ground beef
2 c. bread crumbs
½ c. chopped onion
2 T. parsley
2 t. marjoram
2 t. salt
¼ t. pepper
2 eggs, beaten
1 c. tomato juice
6 medium potatoes, peeled
¼ c. melted butter
⅓ c. hot milk
1 egg, beaten
1 c. shredded cheese
Combine first 9 ingredients in a bowl. Mix lightly, but well. Shape into a 9-inch loaf. Bake at 350°F for 50 minutes. Meanwhile, cook cut potatoes in boiling salted water for 25 minutes or until tender. Drain well. Mash. Beat in butter and milk. Stir in egg. Spread hot meatloaf with hot potatoes. Sprinkle with cheese. Place in broiler nine inches from heat ‘til cheese melts and surface is lightly browned. Let stand 5 minutes before slicing.
Best Applesauce (Canning Recipe)
From Karen Rhodes, my sister-in-law
Fully ripe golden delicious apples (no sugar needed)
Can add a tart variety for flavor–up to half in ratio with golden
Pineapple juice (I like Libby’s brand)
Ratio for cooking:
4-gal. kettle chunked and peeled apples
1½–2 c. pineapple juice
This ratio yields an appealing medium-thick sauce; if thinner texture is desired, add water, not pineapple juice.
Cook apples, stirring frequently. On hot days, cooking down apples on a camp stove outside is preferable; in fall weather, cooking on the stove creates a cozy, delicious-scented atmosphere in the kitchen. Sauce is ready to sieve when apples break down during stirring. Use a food mill or food strainer to sieve applesauce. Blending (particularly a Ninja or Vitamix) after sieving greatly enhances texture, like velvet. According to Esther Shank (author of Mennonite Country-Style Recipes), process sauce in quart jars for 25 minutes in boiling water bath, or freeze in pint and quart containers. I personally love half defrosted applesauce as a side dish to pizza, or any meal. Making applesauce to can is a large project; email me with any questions at sarah.witmer@thechimneyrockchronicle.com.
Pumpkin Muffins
3 c. flour
4 t. baking powder
1 t. cinnamon
1 t. nutmeg
½ t. cloves
1 t. salt
2 c. pumpkin
2 c. sugar
4 eggs
1 c. olive oil
Beat sugar and oil until smooth, add eggs one at a time, beating between each addition. Sifting dry ingredients improves texture. Mix dry ingredients with wet just until moist; do not overmix. Bake at 350°F until a toothpick comes clean, probably about 15 minutes. Makes 2 dozen. Variation: Can substitute apple butter or applesauce for half of the pumpkin.
Ice with cream cheese frosting – beat one 8 oz. block of cream cheese with about 2 c. powdered sugar until smooth. Use a piping bag (a plastic zippered quart or gallon works great, with about ¼-½” diagonal corner snipped off) for a finished look.
