Back to Basics — Meatloaf and Mashed Potatoes

As Americans unite and pull together during this time of crisis, we find
ourselves going back to basics in lots of areas, including food! With so many
families housebound, both parents and children, “comfort food” can play a
part in helping relieve the stress and increase relaxation. Meatloaf and
mashed potatoes are a great way to go—hearty, simple and sure to be a hit.

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Back to Basics — Meatloaf and Mashed Potatoes
SERVINGS
4
CHANGE SERVING SIZE
COOK TIME
55
PREP TIME
15
READY IN
1hour, 10 minutes

Ingredients

Instructions

  1. Set oven at 350 degrees
  2. In a large bowl, combine beef, panko or bread crumbs, onion, milk, egg, ketchup, Worcestershire sauce, herbs, salt and pepper.
  3. With a good sized spoon, mix gently until well combined, without over-handling it, which toughens the meat.
  4. Place the meat mixture in loaf pan.
  5. Combine ketchup, wine vinegar, brown sugar and spread over the top of meatloaf.
  6. Bake uncovered for about 55 minutes or until internal temp reaches 160 degrees.
  7. For those who like the ketchup topping to be a little browned and crispy, put under the broiler, turning it around every few seconds, for about 3-5 minutes
  8. Serve with a scoop of your favorite mashed potatoes!

Citrus Cabbage Salad with Crispy Tofu

Leaving the noon church service today I got into a conversation that resulted in my late arrival for lunch. As  I entered the refectory I heard happy exclamations regarding the meal…”What a great lunch!  I loved this…so fresh and beautiful so colorful and tasty.”

What was  it they were raving about?  It was a brand new crisp, crunchy tofu recipe and it was all they described it to  be! Truly sensational and remarkably satisfying.

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Citrus Cabbage Salad with Crispy Tofu
SERVINGS
4
CHANGE SERVING SIZE
COOK TIME
15-20mins
PREP TIME
45mins
READY IN
1hr (approx)

Ingredients

Instructions

Tofu
  1. Drain tofu of excess water. Let sit 20 minutes to drain.
  2. While waiting for tofu, mix together the first 7 ingredients and set aside.
  3. Heat a skillet on medium with about a 1/2 inch of vegetable oil inside. While heating, slice tofu into 1/2" slices, then cut each slice into thirds. Coat each cube lightly with cornstarch using a sifter and then place into pan until browned and crispy. You may have to turn up the heat under the pan a bit. Remove from frying pan sprinkle with salt and pepper to taste and set aside on paper towels.
  4. Wipe pan clean with paper towel and add sesame oil, onions, and chopped ginger. Cook about 1 minute, until fragrant. Add sauce mixture to pan, bring to a boil, and simmer about 2 minutes. Add tofu back to mixture, toss to coat. Top with green onions if desired.
Cabbage Salad
  1. Put the cabbage in a large bowl, with the celery, cut the skin and pulp from the oranges ...slice them into wheels (cut out any seeds) and add to the cabbage. Whisk the oil, lemon juice, balsamic and oregano and salt and pepper and pour over the cabbage.
  2. Mix well. Let it settle then mix through a few more times so that it is completely coated. Toss prepared tofu over salad before serving.