Grandpa LeRoy's Easy & Delicious Meatloaf

                  EASY AND DELICIOUS MEATLOAF

2 lb. ground beef

1 pkg. (6 OZ.) Stove Top Stuffing mix (any variety)

1 cup tomato juice (have used V/8 juice)

2 eggs slightly beaten

½ cup barbecue sauce, divided

½ cup finely chopped onion (optional)

¼ cup finely chopped carrot (optional)

¼ cup finely chopped bell pepper (optional)

MIX all ingredients well except ¼ cup barbecue sauce. 

SHAPE meat mixture into 2 oval loaves, side by side, in 13x9 inch baking dish. Top with remaining barbecue sauce. Add ¼ cup water around loaves in pan helps keep from sticking.

BAKE at 375* for 35 minutes or until center is no longer pink.

Let cool for 2 minutes makes easier to remove from pan with spatula. I place second loaf on foil on a cookie rack and when completely cooled wrap foil around put all in zip lock bag and freeze for later.

*This is using farm ground beef or 80/20 ground beef from Aldi’s. If cheaper ground beef is used one does not need to add water around before baking.

Grandpa LeRoy's Crescent Rolls

                          CRESCENT ROLLS  (32 rolls)                        LeRoy Rothrock

6 cups flour         ½ cup canola oil (can use olive oil, etc)       1-1/2 cup skim milk

½ cup water         ½ cup sugar             1-1/2 teaspoon salt       2 packages dry yeast

(I make so many rolls I buy bulk yeast and measure out 4 teaspoons slightly rounded)

Put oil, water, and milk in small sauce pan and heat to about 130 degrees. (I use a candy thermometer).

Meantime measure two cups flour, sugar, salt, yeast into my sifter and sift into a large mixing bowl (4 qt size).

Add warm liquid to the above mixture and beat about one minute or until smooth.

Add one cup of flour at a time and mix (by hand) until smooth. When dough gets stiff usually about the fifth cup I just add enough flour to make soft ball then turn on floured dough board or counter and kneed for about ten minutes until elastic and not sticky.

Take mixing bowl and add small amount of oil in bottom, roll dough in the oil coating the one side and put that side up. Cover with wax paper or plastic wrap and linen cloth. Place in warm place to rise until about double in size. Two fingers punched in top can determine if done rising. It will stay down when punched. (This usually takes about an hour).

Turn out on dough board and cut into 4 equal parts.

Roll each quarter into a pie shape about ten inches in diameter. Cut in eight pie shape pieces and roll each from outside in and place tip down in lightly greased baking pan ( 2 inch deep cake pan, pie tin, etc.) and inch or two apart. Two 9 in’ cake pans holds 9 rolls each and two 9” pie tin holds 7 rolls each making the 32 rolls. I grease with vegetable spray.

Let rise until double in size. Bake at 425 for 10 minutes. When done I spray top with a little vegetable spray to make shiny. (If rise too much they can fall but are still good).

Tasty right out of oven with a pat of butter or eat just plain.

I make, package, and freeze for later use and when needed put in microwave (1 roll 10 seconds or a package of 7 for one minute.

Have fun and enjoy.

Peanut Butter Fudge - Patty Polley

PEANUT BUTTER FUDGE:  (from Patty Polley)

2Cup sugar,      2/3 cup milk,    1 cup peanut butter,   1 cup marshmallow fluff,    1 tsp vanilla

Cook sugar adn milk to soft ball stage (240*). Add other ingredients. Mix well and pour into a 9 x 9 buttered pan.

Cool and cut in squares.

Grandpa LeRoy's Quick Fudge Receipe

MY QUICK FUDGE RECEIPE:

1 cup instant cocoa mix      1 and 1/2 cup granulated sugar   3/4 cup milk  1/4 cup butter (1/2 stick)

combine butter, milk, cocoa, sugar in 2 quart sauce pan.

Bring to boil over high heat.

Turn to lower heat and continue boiling slower until mixture reaches 240* (soft ball stage). keep stirred.

Remove from heat and cool to about 210*.

Beat 4 to 10 minutes until starts to thicken. pour into a greased pie plate.

Cut in pieces with a sharp butter knife when cooled.

Oyster Dressing

OYSTER DRESSING:

1  6 oz box stove top stuffing       2 cup water   1/2 stick butter (oleo)

1/2 cup chopped onion       1/2 cup chopped celery     1 small can oysters

(Extra sage seasoning optional)

Cook onion, celery in the 2 cup water, add butter. When butter is melted add stove top stuffing and oysters stirring until well mixed. spray a 7 x 11 baking pan with veggie spray, add dressing and bake about 15 minutes at 350* just enough to firm up a little and light brown.  enjoy!