2. 3:2TH MBCUNA 1MUV
I yf I? ( ) 1 ti
A tantalizing corn filling swirls with Mexican
Meat Ioaf which is accompanied nv a soup-based
sauce with hot green chilies, a salad of orange and
Meat loaf Mediterranean
(not in photo)
1 can (II ounces) Campbell's
Condensed Cheddar Cheese Soup
1 Vi pounds ground beef
Vi pound pork sausage
Vi cup Italian flavored Tine
dry bread crumbs
1 egg, slightly beaten
Vi cup finely chopped onion
1 package (10 ounces) frozen
chopped spinach, thawed and
well drained
cup grated Parmesan cheese
V cup water
1 tablespoon prepared
horseradish
cucumber slices and a guacamole dip for crisp tor
tilla chips.
Mexican Meal I, oaf
Vi cup chopped onion
I tablespoon chili powder
V cup butter or margarine
1 cup cornbread stuffing mix
1 can (about 8 ounces) whole
kernal golden corn with sweet
peppers, drained '
2 pounds ground beef -
1 can (11 V ounces) Campbell's
Condensed Chili Beef Soup
1 egg, slightly beaten
2 slices (about 2 ounces)
process cheese, cut in half
diagonally
14 cup tomatoes and green
. chilis
Mix thoroughly V cup
soup, beef, sausage,
breal crumbs, egg and
onion. On waxed paper,
pat meat into rectangle
(12 x 9"). Combine
spinach and cheese;
spread over and press in
to meat to within 1-inch
of edges. With aid of
waxed paper, roll meat
tightly jelly-roll fashion,
starting at long edge.
.m.vjui " !i'Cup water
Seal ends and'sea'n? use""' " ' ' J ,
waxed paper to transfer ,n saucepan, cook
loaf to '3-quart shallow onion with chili powder
Putter unui lenaer.
baking dish (13x9x2").
Place" seam down. Bake
at 350T. for 1 hour or
until done. Let stand 10
minutes before slicing,
meanwhile, in saucepan,
blend remaining soup,
water and horseradish.
Heat; jti- occasionally.
Serve with loaf. Makes 6
servings.
HELP!
The Planning Committee of the Hillside High
School Class of 1943, in preparing for its 40th Class
Reunion on July 1-3, 1983. needs. to gel information
ndor addresses for the following classmates:
I'vel.vn Virginia Beasley
Mary I. ee Bishop
Dessie Lee Brown
Blanche Majesta Henson
Kalhryn Roberta Jones
Dorothy Allen McDanicf
I'Jmer Oliver
William Roosevelt Revels
Klhel l.ynelle Scott
(hrizzcllc Smith
James Walker
Kvdyn llleine Whill
Anna Woody Williams
If you have information on any of these
classmates, please call (Mrs.) Ruth S. "Boyd at
596-6747 or (Mrs.) Doris I . Reddick at 596-1016 or
544-7495.
The committee is also searching for information
and or addresses of anyone starting Hillside with
the class who did not finish Tor some reason in
1943.
in
Add Vi cup stuffing mix
and corn. Finely crush
remaining stuffing mix.
Mix thoroughly beef. Vi
cup soup, crushed stuff
ing mix and egg. On
waxed paper, pat meat
into rectangle (12 x 9").
Press corn mixture into
meat to within 1-inch of
edges. With aid of waxed
paper, roll meat tightly
jelly-roll fashion, star
ting at long edge. Seal
ends and seam; use wax
ed paper to transfer loaf
to shallow baking dish
(13 x 9 x 2"). Place
seam-side down. Bake at
350F. for 1 hour or until
done. Top with cheese
slices. Bake 5 minutes
more or until cheese
melts. Meanwhile, in
saucepan, combine re
maining soup, tomatoes
and green chilies and
water, heat; stir occa
sionally. Serve with meat
loaf. Makes 6 to 8 servings.-
Best Ever Meat Loaf
1 an (10 V4 ounces) Campbell's
Condensed Cream of Mushroom
or Golden Mushroom Soup
2 pounds ground beef
Vi cup fine dry bread crumbs
1 egg, slighlty beaten
V cup finely chopped onion
I teaspoon salt
' cup water
Mix thoroughly ' cup
soup, beef, bread
crumbs, egg, onion and
salt. Shape firmly into
loaf (8 x 4"); place in
shallow baking pan.
Bake at 375"F. for I hour
15 minutes. In saucepan,
blend remaining soup,
water and 2 to 3 tables
poons drippings, heat;
stir occasionally. Serve
with loaf. Makes 6 to 8
servings.
Frosted Meal Loaf:
Prepare loaf as above:
bake for I hour. Frost
loaf with 4 cups mashed
potatoes; sprinkle with
shredded Cheddar
cheese. Bake 15 minutes
more.
Meal I-oaf Wellington:
Crescent Rolls
(Refrigerated): Prepare
loaf as above. Bake at
375"F. fqr.l hour. Spoon
off fat. Separate 1
package (8 ounces)
refrigerated crescent din
ner rolls; place crosswise
over top and down sides
of meat loaf, overlapp
ing slightly. Bake 15
minutes more.
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Rolled Meat
Loaf Gathers
Nothing But
Compliments
Today when food
costs seem to be going
up, up, up, the price for
a pound of ground beef
remains the same or in
some cases is dropping
slightly. i .
According ' to a .
December report from
the Commodity News
Service, in Kansas City,
Mo., ground beef is one .
of the few food items
that has not.. increased in
price oven the past year.
In December 1980, in
eight major U.S. cities,
the average price . for
ground beef was $1.58;
this year it averages
$1.30.
Ground beef is a
bargain, because there is
no waste. It is liked by .
almost everone,. And
ground beef can be used
in a myriad of recipes,
such as these meat
loaves.
Meat loaves, as most
cooks know, are ex
tenders that stretch in
gredients to serve more
people or to provide
more generous helpings.
Meat loaves also give
, cooks a chance to be im
aginative and to season
creatively. Here are three
meat Joaf recipes that do
all of the above. And for
extra dash, two of the
loaves are. rolled around
fabulous' fillings.
Meat loaves even
the rolled ones are
simple to prepare with
these step-by-step
recipes. Moistened and
held together with con
densed soup, they're cer
tain to be just right every
time they're baked and
served.
One intriguing filling
swirls within Mexican
Meat Loaf and features
cornbread stuffing mix
combined with whole
kernal corn and sweet
peppers. The meat is
ground beef and-the li
quid that keeps it moist
while cooking is Camp
bell's Condensed Chili
Beef Soup. The remain
ing, soup, flavored with
added tomatoes and
green chilies, becomes a
sauce for the loaf that is
assembled jelly-roll
fashion and topped with
melted cheese.
Spinach, an increas
ingly popular vegetable
on American tables, is
the principal filling in
gredient of Meat Loal
Mediterranean. Combin
ed with Parmesan
cheese, chopped spinach
is layered on the meat
loaf mixture: ground
beef and pork sausage,
Italian flavored bread
crumbs and Campbell's
Condensed Cheddar
Soup. Again, the soup
becomes serve-with
sauce when heated with
horseradish and water.
Best Ever Meat Loaf is
a Campbell Classic that
many people will
recognize. They've pro
bably been creating it for
years, because this recipe
assures a moist, delicate
ly flavored product.
Campbell's kitchens in
troduced the original
recipe in 1956 and since
then savvy cooks have
added it to their list ol
favorite meat loal
recipes. The basic recipe
features part of a can ol
Campbell's Cream ol
Mushroom or Golden
Mushroom Soup mixed
with ground beef, bread
crumbs, egg and chop
ped onion. The remain
ing soup is blended into
pan drippings to form a
superlative, smooth
pour-on.
Tramsform this cvcr
day entree into company,
fare by adding a frosting'
of fluffy mashed
potatoes and shreddet
Chcddcr cheese. Or I urn
the meat loaf intc
something memorable
Meat Loaf Wellington
This easy , version of an
English feast meat loal
wrapped in brown cres
cent rolls.
Whether they're
prepared ki the usual
method or. rolled with
flair, meat loaves arc the
ideal entree for groups of
six to eight family or
friends.
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