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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - November 29, 2008

Tangy Meatloaf with Sour Cream Mushroom Sauce

Serves: 8

           Download this recipe.

1 8-ounce container sour cream, onion flavored dip
2 1/4 cups bread crumbs, soft
1/2 cup celery, finely chopped
1/4 cup onions, chopped
2 tablespoons pimiento, chopped
1 teaspoon dill weed, dried
3/4 teaspoon salt
Dash black pepper
1 pound ground beef
1 pound ground pork
Sour cream mushroom sauce*
2 eggs, beaten

In large bowl combine the eggs, 1/2 c of the onion sour cream dip, the bread crumbs, celery, onion, pimento, dill weed, salt and pepper; mix well. Blend in the ground beef and pork. In crockpot, crisscross two 15" x 2" strips of foil. Use heavy duty or double thickness of regular foil. Position across the bottom and up the sides. Place the meat mixture atop the foil strips, pressing lightly to form a round loaf that does not touch the sides of the pot. Cover. Cook on low heat 8-9 hours. Lift out the meatloaf, using the " foil " handles; drain off excess fat. Serve with Sour Cream Muroom Sauce.

Sour Cream Mushroom Sauce: In saucepan combine remaining 1/2 cup of onion sour cream dip and one 10-3/4 ounce can of condensed cream of mushroom soup. Heat through, stir occasionally.

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