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13
®
Meat Loaf
Serves: 6
Ingredients:
2 eggs, beaten
3
/4 cup milk
2-3 slices day old bread
1
/2 cup finely chopped onion
2 tbsp snipped parsley
2 tsp worcestershire sauce
1 tsp salt
1
/2 tsp ground sage
1
1
/2 pounds chuck beef roast
1
/4 cup ketchup
2 tsp brown sugar
1 tsp dry mustard
Method:
1. Preheat oven to 350°F.
2. Using the medium grinding plate, grind bread and then beef,
following the instructions on page 4.
3. Combine eggs, milk, stir in bread crumbs, parsley, salt, sage
and
1
/8 tsp of pepper. Add beef, mix well. Pat mixture into a
8”x 4”x 2” loaf pan. Bake for 45 minutes to 1 hour. Spoon off
excess fat. Combine ketchup, brown sugar, and mustard,
spread over meat. Bake an additional 10-15 minutes. NOTE:
Cooking times may vary.
Lemon and Port Wine Poached Fig Tarts
Servings: 12 tarts
Ingredients:
12 pre-baked 3” tart shells
1
1
/2 cups dried figs
1
1
/2 cups port wine or any other sweet red wine
1 cup toasted pecans, coarsely chopped
1
1
/2 cups prepared lemon pie filling
Whipped cream as needed
Fresh raspberries and mint leaves for garnish
Method:
1. Combine figs and wine in a small sauce pan. Bring to a simmer
for 5 minutes.
2. Turn off heat and allow figs to cool in the wine.
3. Drain off excess liquid and save for filling.
4. Grind the cooled figs using coarse grinding plate following the
operating instructions on page 4.
5. Combine the ground figs and toasted pecans with the additional
poaching liquid.
6. Spread a layer of filling onto each of the pastry shells.
Note: If there is leftover filling, put it into the freezer for
future use.
7. Top each of the shells with lemon pie filling.
8. Mound the top with whipped cream.
9. Garnish with raspberries and a mint sprig.
Note: If any poaching liquid is left over, it can be combined with
some fresh raspberries and pureed in a blender for a
complementary sauce.