In 1913, a young Polish couple crossed the ocean aboard a ship and arrived in America in search of a better life. Since that time... they still make an effort to remain close. One such effort is evident in their recently published family cookbook called "Flavors of the Generations."

(ARA) – In 1913, a young Polish couple crossed the ocean aboard a ship and arrived in America in search of a better life. Since that time, four generations of Lyczak, Pilck and Grywalsky offspring have grown and thrived in the United States, and although many miles separate the family members today, they still make an effort to remain close. One such effort is evident in their recently published family cookbook called “Flavors of the Generations.”

Sandy Broom is one of the “baby boomers” from the family. She initiated the cookbook and coordinated the project with G&R Publishing in Waverly, Iowa. Broom hopes it will preserve a piece of her family’s history in a permanent way.

“All the cousins in my generation of our family developed a special bond as we grew up together and heard the family stories,” she says. “We want our children and grandchildren to share those bonds too.”

Across the melting pot of America, families are self-publishing cookbooks that celebrate their family’s unique culinary heritage. Generations come together to contribute recipes for favorite dishes rich in tradition, sentiment and cultural significance.

For this family, like many others, holidays and family gatherings have often centered around meals and traditional ethnic foods. As the generations spent time together, crowded around a huge table at grandma’s house, the older members told stories and shared important family traditions. Laughter and a warm sense of belonging mingled with the delicious aromas of home cooking wafting from the kitchen.

Flipping through the pages of the family cookbook offers a touching glimpse into that kitchen and brings back fond memories for the whole family.

“Some of the traditional Polish foods were only prepared and eaten at Christmas or Easter and they were truly comfort foods,” Broom says. The cookbook preserves in print these old traditional recipes that had been handed down verbally from mother to daughter through the years, such as Christmas Eve Hubi Soup and Paska (Easter bread).

But the cookbook also includes modern, easy-to-use recipes for today’s busy families. Family members shared all their favorite recipes so the dishes in the book truly span the generations and keep up with today’s changing lifestyles.

With the help of G&R Publishing, the book is also a historical scrapbook. At the front of the book, Broom included a family tree covering eight generations and important highlights of the family’s history, written in story form.

“We dedicated the cookbook to the memory of our matriarch, Apolonia Lyczak Pilck Grywalsky and all of the other relatives who helped create our family traditions,” she says. The back pages feature memorials with photos to pay tribute to loved ones who were the backbone of the family through the years. Broom hopes these extra features will help the younger children and grandchildren learn about and hold onto their family roots.

The group considered compiling the family history and recipes in a simple pamphlet to share at their triennial family reunion, but they decided a professional cookbook would be a more lasting and meaningful tribute to their heritage. Broom sees the book as a practical keepsake that will be used regularly for everyday meal preparation. Each time family members look at the photos or create each other’s favorite dishes in their own kitchens, their sense of family connections is reinforced.

G&R Publishing has helped customers create custom cookbooks for families, churches, schools, nonprofit groups, businesses and fundraisers for 35 years. “I had checked out other companies,” says Broom, “but G&R was the most affordable and they were the only ones willing to put together the book we really wanted. They were so helpful and willing to make it work for our family.”

Broom says that the cookbooks will be circulated at their upcoming family reunion and she’s sure they’ll be a big hit. The proceeds from the sale of the book will be used to cover the costs of this reunion and future ones, ensuring that family bonds can continue to grow strong. Besides using the book for everyday cooking, she envisions youngsters even using it as a resource for school projects on their family history.

“I am confident that ‘Flavors of the Generations’ will help preserve our humble beginnings and keep our family connected as we reminisce and cook together across the miles,” she says.

For more information on custom cookbooks for families, visit www.gandrpublishing.com , or call (800) 383-1679.

Polish Meatballs
(Submitted by Janet Prymas for the “Flavors of the Generations” cookbook)

11/2 pounds ground beef
1 clove garlic
1 medium onion, chopped
3/4 cup uncooked rice
1 egg
1 teaspoon salt
Pepper, to taste
1/2 teaspoon paprika
1/2 teaspoon caraway seeds
1 medium can or jar sauerkraut, rinsed and drained

Combine all ingredients, except caraway seeds and sauerkraut. Form small balls and brown in light oil. Reduce heat, cover with sauerkraut and caraway seeds. Cook slowly for one hour.

Courtesy of ARA Content

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Teriyaki Beef Kabobs - See recipe below

(ARA) — It’s that time of year when enticing smells from the grill waft from yard to yard, tempting taste buds. When it comes to selecting what type of meat to grill for your friends and family, beef ranks supreme.

Not only are hamburgers and steaks the two most popular foods for grilling, according to research conducted by the Hearth, Patio & Barbecue Association, but beef is also one of the most versatile kinds of food to grill.

Grilling beef offers endless opportunities to create a variety of delicious and flavorful dishes — from mouthwatering kabobs to tender baby back ribs and juicy steaks. Yet many outdoor chefs stick with foods that are most familiar to them.

Whether you’re new to the grill or just want to “beef up” the options in your recipe box, the good news is that beef is available in so many economical, simple-to-grill cuts that it’s easier than you might think to impress your family and friends, and to add some sizzle to your summer meals.

“With beef, outdoor chefs have a lot of different options from which to choose to create delicious and interesting grilled meals all summer long,” says Genie Nicholas, culinary development manager at SUPERVALU. “In addition, with more people opting to cook at home because of the economy, grilled beef provides one of the easiest ways to enjoy a restaurant-quality meal at home, at an affordable price.”

Tongs up! Tips for grilling beef with confidence

* Help is just around the corner:
You don’t have to know everything about beef to try something new on the grill. You just need to know where to look. Many grocery stores have sections in the meat department stocked with varieties of beef specially cut for grilling, along with easy cooking instructions right on the packages.

* Expand your repertoire:
With a little experimentation, you can discover many ways to create a memorable meal of grilled beef that is sure to delight your family and friends. So, if you’ve never ventured beyond cheeseburgers, try a skirt steak marinated and served fajita-style. If you always grill steak, try preparing it in new ways, such as in beef kabobs or as the main component in a crisp steak salad.

* The right ingredients:
Great chefs know the importance of starting with the freshest, highest quality beef. Look for premium beef, such as USDA Choice Angus Beef, at your local grocery store.

* Liven it up:
Even with less tender cuts of beef, there are lots of ways to create a delicious meal. Adding kosher salt or a variety of spices to grilled beef 10 minutes before grilling is an easy way to enhance the natural flavor. Or use a marinade for additional flavor and tenderness.

* Not too hot:
Most beef cuts should be placed 3 to 6 inches from the heat source and cooked over medium heat. Thicker cuts should be placed farther away from the heat to prevent the outside from getting cooked too fast, before the inside reaches the desired doneness.

* Perfect doneness:
An instant-read thermometer inserted horizontally is the best judge of beef perfection. The National Cattlemen’s Beef Association advises cooking steaks to 145 F for medium rare or 160 F for medium, and to always cook burgers to at least 160 F.

* Savor the juices:
Resist the temptation to flatten or pierce the meat while grilling, or the flavorful juices will be lost.

Here’s a grilled beef recipe so easy it can make even a novice outdoor chef look like a pro. This colorful entree features boneless sirloin and ready-made marinade sauce, simplifying prep time so you can relax and get to the table faster. It’s one of many easy-to-prepare beef recipes available at www.StockmanAndDakota.com.

Grilled Teriyaki Beef Kabobs

Prep time: 15 minutes plus marinating
Grill time: 7 to 9 minutes
Amount: 4 servings

Ingredients:
1 (1 1/2 pound) Stockman & Dakota Boneless Sirloin Steak
1 red bell pepper, cut into 24 chunks
3/4 cup Culinary Circle Shanghai Five Spice Teriyaki Marinade & Dipping Sauce
16 chunks fresh pineapple
8 wooden skewers, soaked in water 30 minutes
Cooked rice, optional

Directions:
Trim the fat off the steak; cut into 24 cubes. Place steak, peppers and marinade into a reclosable food storage bag and seal. Toss to coat. Place in refrigerator and marinate a minimum of 45 minutes or up to overnight.

Preheat the grill to medium heat. Thread three beef, three pepper and two pineapple chunks onto skewers in desired pattern.

Place skewers on the grill. Cook, turning occasionally, 7 to 9 minutes or until desired doneness is reached (145 F for medium rare, 160 F for medium). Additional marinade may be brushed on during grilling, if desired. Remove from the grill. Serve kabobs over cooked rice, if desired.

Courtesy of ARAcontent

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(ARA) – Summertime brings out the best in family meals — fresh vegetables and fruit, fresh-air dining and a fresh opportunity for parents to maintain their commitment to feeding their kids well.

According to a recent study by Ohio State University and published in the Journal of the American Dietetic Association, of children ages 2 to 5, less than 22 percent meet recommendations for their daily vegetable intake and for children ages 6 to 11, it’s less than 16 percent.

“With a little creative know-how, it’s easy to create summer meals that are full of veggies, value, variety and versatility,” says Sylvia Klinger, a registered dietitian, mother of two and member of the Ragu nutrition advisory panel.

Klinger offers some tips for adding more of the good stuff to your kids’ diets this summer.

* Eat out … side: Spend less time in the kitchen with quick and easy recipes like Chicken Margherita. Once the meal is ready to go, dine together on the patio, or spread a picnic blanket on your lawn for a special summer celebration.

* Nurture natural nutrition: Use the summer break to teach your kids about satisfying and nutritious meals. Bring them along to the farmers market, or take a special trip to a local farm. Let them select from among the fresh, brightly colored vegetables, then decide as family how to prepare them.

“One of the easiest ways to incorporate veggies into children’s diets is to use a great tasting tomato sauce like Ragu Old World Style pasta sauce, which provides more than a full serving of vegetables in every half-cup of sauce,” says Klinger. “It also contains vitamins A and C, anti-oxidants and lycopene. Add even more vegetables by combining with your farm-fresh suggestions for a delicious veggie pizza.”

* Skip the sweets, but delight in dessert: Keeping dinner healthy doesn’t have to mean sacrificing dessert. Take advantage of the abundance of fruits in the summer to make dessert as healthy as the main course. Slice up a juicy watermelon or freeze fruit juice in a cup with fresh fruit for your own homemade ice pops.

* Switch up summer snacking: Being out of school means kids have more free time to snack. While eating frequent, small meals is a good idea, it’s important to keep kids focused on the good stuff. Get in the habit of switching from junk food to healthy bites by preparing good-for-you snacks in advance.

For nutritious meal inspiration and delicious recipes visit www.Ragu.com.

Try these kid-friendly recipes the whole family is sure to love:

Chicken Margherita

Makes four servings. Prep time: 5 minutes. Cook time: 10 minutes.

Ingredients:

4 boneless, skinless chicken breast halves (about 1 pound)
1 tablespoon olive oil
2 cups Ragu Old World Style Margherita Smooth Pasta Sauce
4 slices fresh or packaged mozzarella cheese (about 4 ounces)
2 tablespoons thinly sliced fresh basil leaves

Directions:

Season chicken, if desired, with salt and black pepper. Heat oil in 12-inch nonstick skillet over medium-high heat and brown chicken, turning once, about 5 minutes. Add sauce and simmer covered 5 minutes or until chicken is thoroughly cooked. Top chicken with cheese, then let stand until cheese is melted, about 1 minute. Garnish with basil. Serve, if desired, with hot cooked penne pasta topped with additional sauce, heated.

Meatball Hero Sandwiches

Makes four servings. Prep Time: 10 minutes. Cook Time: 25 minutes.

Ingredients:

1 pound. lean ground beef
1/2 cup Italian seasoned bread crumbs
1 egg
1 jar (1 pound,10 ounces.) Ragu Old World Style Sweet Tomato Basil Pasta Sauce
4 Italian rolls (about 6 inches long each), halved lengthwise
1 cup shredded mozzarella cheese (about 4 ounces)

Directions:

Combine ground beef, bread crumbs and egg in medium bowl; shape into 12 meatballs. Bring Pasta Sauce to a boil in 3-quart saucepan over medium-high heat. Gently stir in uncooked meatballs. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until meatballs are done. Serve meatballs and sauce in rolls, topped with cheese.

Courtesy of ARAcontent

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(ARA) – Americans love hamburgers … that’s a fact. An estimated 1.5 billion pounds of ground beef become those favored burgers cooked at home each year. Whether it’s gas versus charcoal, with cheese or without, every burger fan has a different opinion about what makes the perfect patty.

But there’s one thing most burger enthusiasts agree on. According to a national consumer survey from The Beef Checkoff, 90 percent of people enjoy their burger cooked to medium (160 F) doneness or higher. However, some home chefs and grillmasters are using unsafe methods for checking when a burger is done, like cutting into them with a knife, squishing them with a spatula, or just making an educated guess.

Dave Zino, executive director of the Beef and Veal Culinary Center at the National Cattlemen’s Beef Association, suggests a better method for checking your burgers to ensure a juicy, flavorful and safe result.

“Don’t waste time with guesswork and techniques that can affect the quality of your burger,” Zino says. “Use an instant-read meat thermometer each and every time to make sure you’re cooking ground beef to 160 F. It’s the only sure-fire way to achieve the doneness most people prefer while also ensuring a safe meal.”

No matter the hamburger preference, the beef industry is dedicated to providing consumers with healthy and nutritious food. Steps taken at every segment of the beef production chain — from pasture to plate — ensure the safest product possible. However, there still are many opportunities for consumers to improve food safety in their own kitchens, and making sure your ground beef is cooked to 160 F is just one of them.

“Whether I am at work as a professional chef or in my home kitchen, food safety is always a part the recipe,” Zino says.

Try Chef Dave’s tips to ensure your burgers are safe and savory this summer:

* Keep beef refrigerated, even when thawing it. Don’t leave beef out at room temperature.

* Wash your hands thoroughly with soap and warm water before and after making patties or preparing any other foods.

* Avoid cross-contamination by keeping raw and ready-to-eat foods separate. Think ahead when at the grill or stove and have a clean plate ready for cooked meat.

* Insert an instant-read meat thermometer sideways into the center of the patty. Always cook burgers to an internal temperature of 160 F.

* Have leftover burgers? Refrigerate cooked foods no later than two hours after cooking.

For more information, tips and recipes for making your burger the best, visit: www.BeefItsWhatsForDinner.com/safesavoryat160.

Classic Beef Cheeseburgers
Makes four servings. Preparation and cooking time: 25 to 30 minutes

Ingredients:

1 1/2 pounds ground beef
2 teaspoons steak seasoning blend
4 hamburger buns, split
4 slices cheese (such as Cheddar, American, Swiss, etc.)
4 lettuce leaves
4 tomato slices

Toppings:
Ketchup, mustard, onion slices, pickles

Directions:

1. Combine ground beef and steak seasoning in large bowl, mixing lightly but thoroughly. Lightly shape into four 3/4-inch thick patties.

2. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes (over medium heat on preheated gas grill, covered, 13 to 14 minutes) until instant-read thermometer inserted horizontally into center registers 160 F, turning occasionally. About two minutes before burgers are done, place buns, cut sides down, on grid. Grill until lightly toasted. During last minute of grilling, top each burger with cheese slice.

3. Line bottom of each bun with lettuce leaf; top with tomato slice, burger, and toppings, as desired. Close sandwiches.

Cook’s Tip: To prepare on stovetop, heat a large nonstick skillet over medium heat until hot. Place patties in skillet; cook 12 to 15 minutes until instant-read thermometer inserted horizontally into center registers 160 F, turning occasionally.

Cook’s Tip: Other popular burger toppings include grilled or caramelized onions, blue cheese, bacon, sauteed mushrooms and barbecue sauce.

Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

Courtesy of ARAcontent

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Thick avocado slices take the lead in a main-course salad that also features grilled beef strips.

(ARA) – The days when salads were strictly a side dish to something more important — they’re so over. A big, bountiful salad deserves to be the center of attention.

Whether you’re on a special diet or just looking to eat in an interesting, healthful way, there’s no reason to settle for boring combos. A well-made salad should deliver a lively interplay of flavors and textures. What’s more, the salad needs to be substantial enough that you don’t get hungry an hour later. On both scores, ingredients such as avocados, nuts and hard-cooked eggs qualify as great salad builders. Each contributes a distinctive flavor and texture, while satisfying hunger pangs for hours.

Take “Avocado Beef Salad with Asian Dressing,” for instance. Thick avocado slices take the lead in a main-course salad that also features grilled beef strips — all presented on a bed of greens and dressed with a brightly flavored Asian dressing.

This inspired combination not only delights the eye and appetite, but equals a well-balanced meal. The beef provides protein, of course, but many people don’t realize that avocados supply nearly 20 vitamins and minerals. In addition, these rich-tasting fruits contain “good fats” — the monounsaturated and polyunsaturated kinds that are considered good substitutes for foods high in saturated fat. Also worth noting: Avocados can help the body absorb higher levels of fat-soluble nutrients, such as beta-carotene, that might be found in other salad ingredients.

You may think that a salad with exotic flair, like this one, is hard to shop for. Not true! The beef, greens and dressing ingredients are easy to find — and Hass avocados are always in season because they grow year-round in Mexico’s rich volcanic soil, with just the right mix of rain and warm sun.

Buy avocados from Mexico ripe for immediate use, or firm for salad making later in the week. Firm avocados will ripen to perfection when held at room temperature for one to three days. When soft to the touch, they’re ready for the big salad toss.

Avocado Beef Salad with Asian Dressing

8 ounce flank or round steak, grilled
3 cups mixed salad greens
1 1/2 cups thinly sliced red bell pepper
1/2 cup thinly sliced scallions (green onions)
3/4 cup snow peas
1/2 cup chopped cilantro
2/3 cup bottled or homemade Asian salad dressing (recipe below), divided
1 fully ripened avocado from Mexico, halved, pitted, peeled and diced

Slice steak thinly across the grain; set aside. In large bowl, combine salad greens, red pepper, scallions, snow peas, cilantro and 1/2 cup salad dressing; toss gently. Place on four serving dishes, dividing equally. Top with sliced steak and avocado, drizzle with remaining dressing. Garnish with cilantro or parsley leaves, if desired.

Asian Salad Dressing: In measuring cup, whisk together 1/4 cup vegetable oil, 1/4 cup rice vinegar, 1 tablespoon soy sauce, 2 teaspoons grated fresh ginger (or 1/2 teaspoon powdered ginger), 2 teaspoons sugar and 1 teaspoon toasted sesame oil until well combined. Makes about 2/3 cup.

Serves 4.

For more information and great recipes, visit www.theamazingavocado.com.

Courtesy of ARAcontent

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Creole Grilled Rice Pilaf with Spicy Steak

(NC)—When it’s too hot to cook inside, keep the house cool by preparing your entire meal on the grill. Serve with a leafy green salad for a delicious summer supper.

1-1/2 lb  trimmed,  1-inch (5 cm) thick, top sirloin steaks (about 2 steaks) 750 g

1/4 cup  honey mustard  50 mL

3  cloves garlic, minced    3

1 tbsp  dried oregano  15 mL

1 tsp each  paprika, salt and pepper  5 mL

4 tsp  hot pepper sauce (to taste)  20 mL

3 tbsp  canola oil (divided) 45 mL

1 cup each  chopped onion, green pepper and celery  250 mL

1 cup  U.S. long grain white rice  250 mL

1-1/2 cups each chicken  broth and seeded, diced tomato  375 mL

1/2 cup  white wine  125 mL

2  bay leaves   2

1/2 cup  chopped green onion  125 mL

2 tbsp  finely chopped  30 mL

green olives (optional)

Lemon wedges

Steak: Place steaks on a plate. In a small bowl, blend honey mustard with garlic, oregano, paprika, salt and pepper.  Divide mustard mixture in half. Stir the hot pepper sauce and 1 tbsp (15 mL) of the oil into one portion; rub evenly over the steak. Reserve steak at room temperature for 15 minutes.

Turn one burner on the grill to medium-high, one to medium setting. Place a foil lasagna pan over the medium burner. Add remaining oil, onion, green pepper and celery to the foil pan. Cook, stirring often, for about 5 minutes. Add rice and remaining mustard mixture; stir to coat each grain of rice.

Stir in chicken broth, tomato, white wine and bay leaves. Cover pan with a baking sheet (to act as a lid).  Close BBQ lid and cook for 20 minutes, stirring occasionally. Remove pan from the grill and let rest for 5 minutes.  Stir in the green onion and olives (if using). Discard bay leaves. Fluff rice with a fork and season with additional hot sauce to taste.

Meanwhile, grill steak over the medium-high burner for 6 to 8 minutes per side or until cooked to preferred doneness.  Rest for 5 minutes. Slice steak thinly across the grain. Arrange the steak decoratively over the rice. Serve with lemon wedges.

Makes 6 servings.

Source:  www.riceinfo.com

-News Canada

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(NC)-Beautiful presentation, easy to do! What more are you looking for when coming up with a menu to serve guests? Pair this with a glass of red wine for the perfect French bistro meal!

Ingredients:

14 oz (400 g) trimmed Canadian beef skirt steak

3/4 cup (175 mL) Lea & Perrins Worcestershire Sauce

2 large sweet onions (Vidalia)

sliced thin

2 cups (500 mL) milk

1 oz (30 g) flour

8 3/4 cups (2 litres) vegetable oil (for frying onions)

1 oz (30 g) honey

1/2 oz (15 g) white sugar

1 oz (30 g) olive oil

Sea salt to taste

Coarse ground black (Malabar)

pepper

20 spears asparagus (or other green vegetable)

1 oz (30 g) butter

1 lemon zest and juice of 1 lemon

Preparation:

1. The day before serving, soak onions in milk with 1/3 cup of Lea & Perrins Worcestershire Sauce. Dry onions and toss in flour to coat. Fry in vegetable oil at 350°F (180°C) until golden. Toss with sea salt. Reserve warm.

2. Create a Lea & Perrins Worcestershire reduction by combining 1/3 cup of Lea & Perrins Worcestershire Sauce with honey and sugar. Simmer until reduced to syrup. Cool and place in a squeeze bottle.

3. Cook asparagus in heavily salted boiling water until bright green and just tender. Drain and toss with butter, lemon zest and sea salt. Reserve warm.

4. Toss skirt steak with olive oil, 5 tsp (25 mL) of Lea & Perrins Worcestershire Sauce, sea salt and coarse ground pepper. Grill to rare and then start basting with reduction syrup while turning until medium rare. Remove from grill and rest 4 minutes. Slice thinly and serve with onion frits and buttered asparagus.

Credit: www.newscanada.com

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This meatloaf recipe is easy to make and it will provide a delicious addition to your meal.  Meatloaf recipes are a favorite with cooks everywhere because of how easy the meatloaf recipe lends itself to being customized to the cook’s preferences.

Any meatloaf recipe can use hamburger, veal or pork in it so even though this recipe calls for ground hamburger, you could also use a mixture of those three meats or any proportion of the meats in your meatloaf recipe.  If you do use pork, you will have to make sure that you thoroughly cook your meatloaf. 

Cooking your meatloaf recipe is convenient because all you have to do is mix your ingredients and put your meatloaf in the oven.  If you want a regular meatloaf, put your meatloaf in a bread pan and if you want a fancier arrangement, put your meatloaf into a ring pan so that when you serve your meatloaf, you can put your potatoes or vegetables in the center of the circular loaf.  Another way to bake your meatloaf is in a muffin pan where everyone gets his or her own individual serving. 

There are several ways that you can add more flavors to your meatloaf and that is by making a furrow in the top of your meatloaf and putting ketchup, chili sauce, cream of chicken soup or salsa into the “ditch”.  You could also put your ketchup or your favorite stuffing in between two layers of your meatloaf.  You can also add grated carrots, bacon, peas, corn, green pepper or any of your favorite vegetables to the meatloaf.

Ingredients

1 1/2 pounds ground beef
1 cup broken crackers or 3/4 cup dry breadcrumbs
1 beaten egg
1 small onion, finely chopped
1 teaspoon salt
1/4 teaspoon pepper

Directions

1.  Preheat oven to 350 degrees Fahrenheit and lightly grease your baking pan or dish.  In a small bowl, beat your egg and set it aside.
2.  Place your hamburger, crackers, chopped onion and your seasoning.  Add the beaten egg to this mixture.  Blend this mixture together.
3.  When you have blended your meatloaf ingredients, either mold your meatloaf shape or use your pans to create the mold form.  Put your meatloaf in the pan and bake for one hour if it is one meatloaf.
4.  When the meatloaf pulls away from the sides of your pan and has clear juices, your meatloaf is done.  Check it by slicing in the middle to make sure there is no pink meat.  Serve your meatloaf.

If you have never used a meatloaf recipe before, you will love making this dish.  It is delicious and satisfying and is even suitable for use in sandwiches as leftovers. 

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What is meat loaf?  That is the very important question that needs to be answered before we can even begin to answer the question of what is the recipe for meat loaf.  Meat loaf is an age old dish.  It is a mixture of ground beef, milk, soup, and eggs.  In fact the first recipe for meat loaf was recorded In 1899.  Meat loaf has been a source of great childhood memories for many people. 

For other people a comfort food comes to mind when thoughts of meat loaf pop into their heads.  Families come together around a dining room table for this scrumptious treat.  There are many ways to prepare this much desired meal and so there are a great many recipes for meat loaf in existence. The key is finding one that matches your specific tastes.

Types Of Meat Loaf

There are many, many different recipes for meat loaf.  We will start with a traditional recipe for meat loaf.  The recipe of ground beef, milk, onion soup, and an egg is a pretty standard recipe for meat loaf; however, there are some recipes that are way beyond this old standard.  We will start with the apple meat loaf which consists of adding apples and apple juice to the main ingredients. 

Next, we have the Asian meat loaf which consists of brown sugar, soy sauce, gingerroot, and honey. This particular recipe gives a flavor of the orient to any meat loaf.  For a little spice add some bell pepper, Cajun seasoning and Worcestershire sauce to your recipe for meat loaf and you are sure to get a nice kick out of your dish.  For the Italian lover add pizza sauce and mozzarella cheese for the ultimate Italian fix.  These are just a few of the different types of recipes for meat loaf that you can make. 

English Meat Loaf

One of the most flavorsome recipes for meat loaf that you will ever find is English meatloaf.  The original recipe dates back to the year 1320.  Consisting of guinea fowl, partridge and other gamey red meats that the English are known for, this English meat loaf recipe is unparalleled in the western world.  To get the best texture in this meat loaf, each of the ingredients is ground extremely small using a kitchen utensil that was only available in medieval times. 

Today this instrument is called a grinder, back in the day it was nothing more than a series of steel bars that the ingredients were forced through. Because welding had yet to be invented each of these bars were held together with string of catgut which provided another interesting unique taste and texture to this recipe for meat loaf.  As you can see meat loaf is a staple of life in many cultures around the world and has been for quite some time.

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4 servings

1 tablespoon butter

1/2 cup minced white onion

3 cloves garlic, minced

1 tablespoon chopped fresh thyme

3/4 cup low-sodium beef broth

1/2 cup Magnotta Port

1 tablespoon vegetable oil

4 filet mignon steaks (11/2 inch thick)

3/4 cup crumbled blue cheese

1/4 cup bread crumbs

1. Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the Magnotta Port (available at www.magnotta.com). Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.

2. Preheat the oven to 350�F (175�C). Heat oil in a cast-iron or oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.

3. Roast steaks in the oven for about 15 minutes for medium rare (internal temperature of 145�F – 63�C). Adjust this time to allow the steaks to finish just below your desired doneness if medium is not what you prefer. Remove from the oven, place on a baking sheet. Stir together the bread crumbs and blue cheese. Top each steak with this mixture.

4. Preheat the oven’s broiler. Place steaks under the preheated broiler until the

cheese topping is browned and bubbly (3 to 4 minutes). Remove from the oven, and let stand.

For more great recipe ideas log onto www.magnotta.com.

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Makes 8 servings 4 cups red wine 1 1/2 cups canola oil 1 1/2 cups soy sauce 2 cups oyster sauce 1 tablespoon garlic, minced 1 1/2 teaspoons dried oregano 8 (6 oz.) fillets of filet mignon 1/2 cup butter, softened 1 teaspoon red wine 1 tablespoon shallots, minced 1 tablespoon green onions, minced 1 teaspoon ground white pepper

1. In a medium saucepan, mix together wine, oil, soy sauce, oyster sauce, garlic and oregano. Bring to a boil, remove from heat. Chill marinade 1 hour.

2. Pour marinade over filet mignon & cover tightly with foil. Chill 5 hours.

3. Cream butter and 1 teaspoon of wine with a hand mixer. Mix in shallots, green onions and white pepper. Cover and chill.

4. Preheat the grill for high heat, and lightly oil grate. Preheat oven to 200�F.

5. Grill fillets to desired doneness. Place in a clean baking dish. Dollop with the wine butter mixture, and place in the oven for a minute, or until butter is melted.

Feature Wine

Magnotta Winery 2002 Merlot Limited Edition VQA

Great Alternative

Magnotta Winery 2002 Merlot Gran

Riserva

Credit: www.newscanada.com

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