Archive | April, 2017

Sweet and Sour Meatloaf

25 Apr

Who doesn’t like a good meatloaf? It’s one of the world’s great comfort foods. Kids will like this one too, because of the tomato-y sweet and sour flavor.

Ingredients:

2 Tbs. brown sugar
2 Tbs. cider vinegar
1½ tsp. prepared mustard
8 oz. can tomato sauce
1 lb. ground chuck
1 small onion, finely minced
½ tsp. garlic powder or 1 clove garlic, finely minced
1 egg
½ cup bread crumbs or corn flake crumbs
Salt & pepper to taste

Directions:

Preheat oven to 375 degrees.

Make a sauce with the brown sugar, vinegar, mustard and half the can of tomato sauce.

Mix the ground beef with the onion, garlic, egg and bread or corn flake crumbs, salt and pepper. Form into a loaf shape and place in a greased baking pan. Pour the sauce over the top.

Bake about one hour.

Serves 4 to 6

Turkish Charoset

5 Apr

Many of you are probably up to your eyeballs in Passover preparation. If you’re looking for something to spark up your seder this year, try this Turkish charoset. It’s a bit of a change from the standard grated-apples-and-nuts variety, and it’s a snap to make with a food processor. This comes from one of my go-to Jewish cookbooks, The Jewish Holiday Cookbook by Gloria Kaufer Greene.

Ingredients:

1 cup pitted dates, halved
1 cup light or dark raisins, or a mixture
1 large apple, peeled or unpeeled, cored and cut into large pieces
1/2 cup walnut pieces
1/2 cup blanched, slivered or whole almonds
1 medium-sized navel orange, peeled and cut into chunks
2 Tbs. sweet red Passover wine

Directions:

Put all the ingredients except the wine through the coarse blade of a food grinder or coarsely grind them together in a food processor fitted with the steel blade (in batches if necessary). Add the wine and mix or process to form a soft, slightly coarse mixture. Refrigerate in a covered container and serve chilled.

(The charoset gets firmer when it’s chilled. It will keep fresh for several days in the refrigerator.)

Makes about 3 cups.