SWEET & TANGY MEATLOAF CUPS
Sweet & Tangy Meatloaf Cups
2 lbs. ground sirloin
¼ cup milk
¼ cup ketchup
¼ cup steak sauce
½ cup crushed cornflakes
3 tablespoons brown sugar
3 tablespoons dried, minced onions
1 teaspoon each of salt, pepper, garlic powder & onion powder
½ cup green bell pepper
In a large bowl, combine first 10 ingredients. Press mixture into 12 greased muffin cups. Over each one, spoon enough tomato sauce to cover the meat (about 1 to ½ tablespoons). Next squeeze just a few dots of yellow mustard over sauce. Lastly, sprinkle about a teaspoon of brown sugar over each one. Bake at 350 for 35 to 40 minutes or until cooked through. Remove them from the oven and let them sit for about 10 minutes before serving.
1 can cream corn
1 can whole-kernel corn, drained
1 stick butter, melted
8-ounce container sour cream
1 (6-ounce) package yellow corn bread mix (I use Jiffy)
Combine all ingredients and mix well. Pour into a greased 13x9x2-baking dish and bake at 350 for 1 hour.
2 bags frozen Italian-style green beans or pole beans
8 slices bacon, chopped fried and drained
1 onion, sliced
2 teaspoons each of salt, pepper, garlic powder and onion powder
In a large pot, fry the chopped bacon until crisp. Using a slotted spoon, place bacon on paper towels. Add the sliced onion to the bacon grease and sauté for 10 minutes. Add the beans and seasonings and enough water just to cover the beans. Bring the beans to a boil. Once boiling, reduce heat to low, cover and cook for 45 minutes to an hour. Taste the beans to see if they need more salt or seasonings. Drain the cooked beans and place in a serving dish. Sprinkle the cooked bacon over beans just before serving, if desired.
1 can original Rotel tomatoes
8 slices cooked bacon, crumbled
1 cups Swiss cheese, shredded
1 cup mayo
3 packages mini phyllo pastry cups
Mix the first 4 ingredients together and spoon into mini cups. Place on a baking sheet and bake at 350 for 15 minutes.