Main Dishes

Annette's Marvelous Meatloaf Don’s Skillet Shepherd Pie Eunice's Enchiladas

Annette’s Marvelous Meatloaf   2 pounds ground beef 1 pound ground pork 1 egg chopped onion ¼ cup catsup 2 Tablespoons sugar (or to taste) corn flake crumbs ketchup   Mix all together in a large bowl, adding enough corn flake crumbs to hold it together. Form into a loaf in an oven-proof pan. Top with ketchup and bake at 375 degrees Fahrenheit for 1 to 1.5 hours until done.   Don’s Skillet Shepherd’s Pie   (Serves 4) 1 pound extra-lean ground beef 2 teaspoon vegetable oil 1 cup chopped onion (about 1 large onion) 2 tablespoon ketchup 1 tablespoon Worcestershire sauce 2 teaspoon bottled minced garlic 1 cup frozen peas 1 beef bouillon cube ½ cup watr 1 tablespoon cornstarch 1 (20oz) package refrigerated mashed potatoes 1 tablespoon butter or margarine ½ cup reduced-fat sour cream ¾ cup (3oz) shredded sharp Cheddar cheese   Turn on the broiler. Heat oil in a 12-inch skillet over medium heat. Add onion. Add the beef to the skillet and raise the heat to high. Cook, turning and breaking up the meat until it is crumbled and browned and the onion is tender. (About 5 minutes) While the meat is browning, stir in the ketchup, Worcestershire, and garlic. Stir in the peas and reduce the heat to medium-low and let simmer. Meanwhile, combine the bouillon cube and water in a 1-cup glass measure. Microwave 1 minute, uncovered, on high, to dissolve the cube. Stir the cornstarch briskly into the bouillon until well blended. Pour the cornstarch mixture into the skillet and stir well. Continue to simmer, stirring occasionally. Meanwhile, microwave the potatoes according to package directions, adding the butter. While the potatoes warm, stir the sour cream into the thickened beef mixture. NOTE: At this point, transfer meat mixture to a 9-inch square casserole dish unless your skillet can withstand broiling. Spoon the potatoes over the beef mixture, spreading to within 1-inch of the sides of the pan. Sprinkle the cheese over the potatoes and broil until the cheese is melted and bubbly. (About 2 minutes) Serve at once.   Eunice’s Enchiladas   8 flour tortillas 1 pound hamburger 1 medium onion, chopped ½ cup dairy sour cream 1 cup Cheddar cheese, shredded 2 Tablespoons snipped parsley 1 teaspoon salt ¼ teaspoon pepper   Cook and stir hamburger in a 10” skillet over medium heat until light brown. Remove from heat; drain. Stir in onion, sour cream, cheese, parsley, salt and pepper. Cover and reserve. Heat remaining ingredients (except for Tomato-Chili sauce) to boiling, stirring occasionally; reduce heat. Simmer, uncovered for 5 minutes. Pour sauce into an un-greased pie plate. Dip each tortilla into sauce to coat both sides. Spoon about ¼ cup hamburger mixture onto each tortilla and roll tortilla around filling. Arrange in an un-greased oblong baking dish (about 12x7x2 inches).