Recipes Included On This Page Top of the Stove Meatloaf Tortellini En Brodo Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Top of the Stove Meatloaf Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds ground beef 1/2 cup dry bread crumbs 1 can condensed tomato soup 1/4 cup finely chopped onion 1 egg, beaten 1 teaspoon salt 1 Dash coarsely ground black pepper 1 tablespoon shortening 1/4 cup water 1/2 teaspoon prepared mustard 2 slices process cheese, sliced in half In a bowl, mix the ground beef, bread crumbs, 1/4 of the soup, onion, egg and seasonings. Shape firmly into two meat loaves, then brown on both sides in a skillet in the shortening; cover the skillet and cook over a low heat for 25 minutes. Pour or spoon off fat. Pour the rest of the soup mixed with the water and mustard over the loaves. Top with the cheese, then cook for 10 minutes more, uncovered. Serves 4 to 6 Note: To bake in oven: mix and shape loaves; bake them at 350° F. for 40 minutes. Spoon off fat, pour the undiluted soup mixed with mustard over the loaves, top with cheese, and bake 5 minutes more. Contributed to the FareShare Gazette by Sandy; 22 June 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 438 Calories; 33g Fat (69.2% calories from fat); 21g Protein; 13g Carbohydrate; 1g Dietary Fiber; 96mg Cholesterol; 748mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 5 Fat; 0 Other Carbohydrates. NOTES : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette http://www.fareshare.net * Exported from MasterCook * Tortellini En Brodo Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium sweet red pepper 1 large carrot 1 stalk celery -- (large stalk) 8 ounces broccoli 1/4 pound fresh spinach 1 small onion -- chopped 2 teaspoons olive oil 2 cans less salt chicken broth -- (13 3/4-oz. each) 1 2/3 cups water 1/2 teaspoon leaf basil -- crumbled 1/4 teaspoon salt 1/4 teaspoon pepper 1 Bay leaf 9 ounces refrigerated cheese tortellini -- (1 Package) [or your choice] Halve and derib red pepper, then cut into 1-inch long sticks. Pare carrot; cut into 1-inch sticks. Cut celery stalk into 1- inch sticks. Discard woody end of broccoli stalk, then cut stalk into small sticks and cut remainder into flowerettes. Slice spinach leaves into thin strands. Sauté onion in oil in a large saucepan over medium heat until tender but not browned, about 5 minutes. Add chicken broth, water, red pepper, carrot, celery, basil, salt, black pepper and bay leaf. Bring to boiling. Lower heat; cover and simmer 15 minutes. Add tortellini and broccoli; cover and simmer 8 to 10 minutes or until tortellini are cooked. Add spinach; stir until wilted. Remove bay leaf. Serve immediately. Contributed to the FareShare Gazette by bitsy; 15 June 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1007 Calories; 28g Fat (24.4% calories from fat); 44g Protein; 155g Carbohydrate; 21g Dietary Fiber; 150mg Cholesterol; 1788mg Sodium. Exchanges: 7 1/2 Grain(Starch); 1 1/2 Lean Meat; 6 1/2 Vegetable; 4 1/2 Fat.

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