In case you are in need of a classic meatloaf recipe, here’s one from the archives of Geri Sutter…
By the way, I’m guessing she recommends using a standard bread loaf pan for this sucker. Good luck!
Mom’s Meatloaf
Category: Dinner
Dawn’s Chicken Noodle Soup
Chicken Noodle Soup
1 cup celery, sliced
1 cup carrots, sliced
1/2 cup chopped onion
1 small potato, diced
1 tsp thyme
1 tsp poultry seasoning
4 cans chicken broth
2 tsp chicken bouillon
4 oz (or more) egg noodles (we like Reames)
2 cups cooked chicken
Sauté celery, carrots & onion in olive or avocado oil until softened. Add potato, thyme, poultry seasoning, chicken broth & bouillon.
Bring to boil, add noodles and chicken, cook until noodles are cooked through and soup is hot.
Tomato Cheese Pie
From the kitchen of Geri Sutter
1 cup Palmetto Cheese – Original, Jalapeno, or Bacon
1 deep dish pie crust (9 inch)
1/2 cup Parmesan Cheese
1/2 cup Shredded Monterey Jack Cheese
1/2 cup Hellmann’s or Dukes Mayonnaise
1/2 cup Green Onions (scallions)
1/4 cup Fresh Basil
2-3 cups diced or sliced tomatoes
Instructions
- Pierce the crust with a fork and bake for about 5-10 minutes at 350F. Just slightly cooked.
- Combine the Cheeses and Mayo and mix. Spread a thin layer of the cheese mixture in the bottom of the crust. Layer with tomatoes basil and onions, repeat until the crust is full. Always finish layering with the cheese mixture on the top. Bake at 325 for 25 minutes or until crust is light brown and cheese is bubbly. let set up for 15 minutes before cutting and serving.
Grilled Sausage, Peppers and Potatoes
From kitchen of Timothy Hollingsworth and recommended from the kitchen of Geri Sutter
1 lb. red bliss potatoes, halved
½ cup whole garlic cloves, peeled
2 green bell peppers, diced
2 red bell peppers, diced
2 yellow onions, peeled and quartered
1 lb. smoked sausage, cut into ¾-in. slices
¼ cup olive oil
1 bay leaf
1 Tbsp. dried thyme
1 Tbsp. paprika
1 Tbsp. kosher salt
1 tsp. black pepper
1. Preheat grill to medium high (400° to 450°). Stir together all ingredients in a large bowl until combined and mixture is evenly coated. Cut 2 (12×24-inch) heavy-duty aluminum foil pieces, and stack together on a work surface. Spread mixture in a single layer in center of foil. Bring up long sides, double-fold top, and pinch together to seal. Double-fold short sides, and pinch together to completely seal pouch. (Make sure contents are in a single layer before sealing.)
2. Place foil pouch on hot grill grate. Grill, covered, 30 minutes, turning halfway through. Remove from grill; let stand 5 minutes before opening and serving.
Serves: 6
Active time: 30 minutes
Total time: 45 minutes
Bow Tie Pasta with Broccoli and Lemon
This dish from the kitchen of Dawn DeBaby can be served as a side or as the main course, of course.
Ingredients
- Kosher salt
- 8 cups broccoli florets (4 heads)
- 1/2 pound farfalle (bow tie) pasta
- 2 tablespoons unsalted butter
- 2 tablespoons good olive oil
- 1 teaspoon minced garlic
- 1 lemon, zested
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup toasted pignoli (pine) nuts
- Freshly grated Parmesan, optional
Directions
Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese, if using, and serve.
To toast pignolis, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.
Pepperoni Bread
Gramie Sutter’s pepperoni bread…a crowd pleaser.
Ingredients
- 1 loaf frozen bread dough, thawed
- 1/4 lb of pepperoni
- 1 pkg provolone cheese
Directions
Preheat oven to 375. Lightly grease a cookie sheet. Roll frozen bread dough out into a rectangle. Arrange pepperoni and cheese onto the dough. Roll up like a jelly roll and pinch seam to seal. Place seam side down, on the prepared cookie sheet. Score the top where you would like to slice it. Brush with hot water that you have added a little salt to.
Bake for about 40 minutes until golden brown.
Joe and Dawn’s BBQ Brisket
Joe and Dawn’s BBQ Brisket…
Ingredients
- 1 whole beef brisket, fat trimmed
- 2 C wood chips
- BBQ sauce
- Dry Rub – could be anything, we use Garlic Pepper, Lawry’s, Montreal Steak seasoning
Directions
Apply rub liberally to all sides of meat, pressing down to make sure it sticks. Wrap tightly in plastic wrap and refrigerate for 2 hours,. up to 2 days.
An hour prior to cooking, remove brisket refrigerator, unwrap and let come to room temperature.
Soak wood chips for 15 mins. in a bowl of water. Place in foil tray. Place tray on top of primary burner. Turn all burners to high and preheat with lid down until chips are smoking heavily – 20 mins. Turn primary burner down to medium and turn off other burners.
Position brisket, fat side up over cool part of the grill. Cover and barbeque, up to 2 hours. Temp inside grill should be a constant 275 degrees.
Adjust oven rack to middle position and preheat to 300 degrees. Attach two pieces of tin foil together. Position brisket lengthwise in center of foil and seal tightly. Place on jelly roll pan. Bake until meat is fork tender.
Remove the brisket, let sit for 30 mins. Serve with BBQ sauce.
Cajun Chicken Pasta
Let’s spice things up a bit around here with Dawn’s cajun chicken pasta…
Ingredients
- 4 oz. linguine
- 2 skinless, boneless chicken
- 2 tsp. Cajun seasoning – this will not be real spicy, add more to kick it up a little
- 2 T. butter
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, chopped
- 1 C. heavy cream
- 1/4 tsp dried basil
- 1/4 tsp lemon pepper
- 1/8 tsp pepper
- 1/4 tsp salt
- 1/8 tsp garlic powder
- 1/4 C. grated Parmesan cheese
Directions
Place chicken and cajun seasoning in plastic bag. Shake to coat. In large skillet, over medium heat, sauté chicken in butter until almost tender (5-7 mins). Add veggies, sauté for 2-3 mins. Reduce heat. Add cream, basil, lemon pepper, salt, garlic powder and pepper. Heat through.
Toss with cooked pasta, heat through. Sprinkle with parmesan cheese and serve.
Variation – could also add mushrooms, but we don’t like those.
Ali’s Beer Cheese Sauce
Ali Sutter borrowed this Beer Cheese Sauce recipe from The Fridges of Harrison County cookbook…
Ingredients
- 1/2 c. margarine
- 1 c. Velveeta cheese, cubed
- 3/4 c. grated Parmesan cheese
- 3/4 c. grated Cheddar cheese
- Salt & pepper, to taste
- 1/4 tsp. garlic salt
- 1 bottle beer (maybe not the Coors Light, Jen likes those)
- Parsley, to taste
Directions
Combine ingredients over low heat, stirring gently until blended. Serve over cooked pasta.
Dawn’s Homemade Meatballs
Dawn Sutter borrowed this recipe from MaryJo Klusmire once upon a time…
Ingredients
- 2 lbs. ground beef
- 2 T. parsley flakes
- 1 tsp. pepper
- 2 T. grated Parmesan cheese
- 2 eggs
- 1 C. bread crumbs – Italian are good
- 1 tsp. onion powder
- 1 tsp. garlic powder
Directions
Mix all ingredients together. Shape into about 20 (1 1/2-inch) meatballs. Bake at 350 degrees about 8-10 min. on one side and then turn over and bake on other side until done. I use a broiling pan, so they aren’t sitting in the grease drippings.
Either could be served with spaghetti and sauce or we like to make meatball sandwiches with spaghetti sauce and cheese on top.
Sutter Family Cookbook 