Lisa's Favorite Recipes
  • Appetizers
    • Spicy Stuffed Brie
    • Brie Vinaigrette
    • Hot Crab Dip
    • Stuffed Gouda Cheese
    • Crab and Avocado Quesadilla
  • Salads
    • Grand Marnier Farm Salad w/ Grilled Cheese Toasts
    • Blue Cheese Potato Salad
    • Apple Roquefort Slaw
    • Market Vegatable Salad
    • Artichokes w/ Garlic Pimiento Vinaigrette
    • Broccoli Nut Salad
    • Winter Fruit Salad Compote with Ginger Sauce
    • Sunburst Salad
    • Mexican Garden Salad
  • Soups
    • Curried Pumpkin Soup
    • Chilled Blood Mary Gazpacho Soup
    • Cream of Totilla Soup
    • Pat's Champagne Bean Soup
    • Cream of Zucchini and Almond Soup
  • Entre'es
    • Stuffed Chile w/ Jalppeno Cheese Sauce... Mexican Rice
    • Eggplant Rollatini with Three Cheeses
    • Paella Salad with Garlic Dressing
    • Beef Scallops Blue Grass
    • Orange and Fennel Poached Sole
    • Cold Poached Salmon With Mustard Sauce
    • Rice Pilaf
    • Fresh Asparagus w/ Red Pepper
    • Lisa's Easy Stuffed Porkchops
    • Sante Fe Meat Loaf
    • Meat Loaf Surpeme
    • Killer Chili Beans
    • Corn Pudding
  • Desserts
    • Southwestern Bread Pudding
    • German Pudding Cake
    • Cappuccino Creme Brule'e
    • Chuppachuk Brownies
    • Cold Lemon Souffle
    • Diet Banana/Strawberry Froth
SANTE FE MEAT LOAF

YIELD: 6 SERVINGS

Caymus Zinfandel '84 makes this meat loaf even better.

1 pound meat loaf melt ( 1/4 pound ground veal, 1/4 pound                  ground pork, 1/2 pound ground beef)
1        11-ounce can Mandarin orange segments, drained
1        egg
1        slice homemade style bread, soaked in 1/4 cup half-and-half
1/2 to 3/4  cups pinons (pine nuts)
1/2     teaspoon salt
1         teaspoon chili powder
1         teaspoon chopped jalapeno pepper
1/4     teaspoon garlic salt
1/4     cup green chile jelly

SAUCE

2        tablespoons butter
1/2     cup chopped onion
1/4     cup chopped celery
1  tablespoon flour
1        10 1/2-ounce can condensed beef bouillon
1/4     cup sherry
2   tablespoons green chide jelly

Preheat oven to 350°F. Combine all meatloaf ingredients. excluding jelly. Blend well and press into a 9-by-5-by 4 inch loaf pan. Melt 1/4 cup Jelly (easiest to microwave for I minute in a glass cup) and pour over loaf to glaze. Bake for I hour.

Prepare sauce: Heat butter in heavy skillet and saute onion and celery until limp. Stir in flour and slowly add bouillon, sherry, and 2 tablespoons jelly. Simmer until mixture thickens. about 8 minutes. Serve on side of meat loaf. 


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