Meatloaf and Parsleyed Potatoes
by Jes Mostek
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Recipes:
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Boiled Red Potatoes
by Jes Mostek
serves: 4
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| Ingredients: |
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12 |
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red potatoes |
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1/4 c. |
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butter |
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1/4 c. |
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fresh parsley |
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salt and pepper to taste |
| Directions: |
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Scrub potatoes to remove all dirt. Cut each potato in half or quarters. Place potatoes in medium sauce pan. Cover with water and bring to a boil for 5-10 minutes, until potatoes are easily stabbed-through with a fork.
Drain water and return cooked potatoes to sauce pan. Sprinkle with salt & pepper.
Cut butter into small chunks and snip parsley into very small pieces. Add parsley and butter to potatoes. Heat pan and gently stir potaoes until all butter is melted and parsley is evening distributed.
Potatoes retain their heat extremely well, so you can easily place the prepared potatoes in a covered dish and set on the table while you are bringing the rest of the meal to the table.
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Worcestershire and Mustard Meatloaf
by Kellie Stack
serves: 4
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Rating Details:
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Yummy meatloaf using wocestershire sauce. |
| Ingredients: |
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1 lb |
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ground beef |
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1.50 cups |
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bread crumbs |
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1 |
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diced onion |
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1 |
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egg |
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3/8 cup |
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milk |
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1 tsp |
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dry mustard |
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1 tbsp |
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worcestershire sauce |
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salt and pepper to taste |
| Directions: |
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Mix together all ingredients. Put in a loaf pan. Bake at 350 degrees for 45-60 minutes.
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