Heirloom Loaf

 Heirloom Loaf

3 cups ground beef

3 cups wet Textured Vegetable Protein

(2 cups dry TVP, 2 cup water, 2 Tbsp. oil)

3 cups Rapid rolled Oats

3 medium onions, chopped fine

4 ½  teaspoons salt

3/8  teaspoon black pepper

3 Tablespoons Italian Seasoning

3 teaspoon chopped garlic

1 Tablespoon Worcestershire Sauce

3 cups water

 1 Tablespoon beef seasoning

3 eggs slightly beaten

Mix all ingredients together.

Place in 3 greased and papered foil pans

Make trenches in top.  Spread ½ cup ketchup over top

Bake at 350(400)degree convection oven for 1 hour

Internal temperature must reach 160 degrees F

Allow to cool partially before removing from foil

for slicing

Serve with Mashed Potatoes, Gravy and Green Bean Mix

For Vegetarian Recipe

Use 6 cups TVP & 2 Tbsp. beef season, 2 tsp. Potato starch. All other ingredients the same.

Easy Scalloped Potatoes

 Ingredients

3 pounds potatoes, thinly sliced

½ onion, thinly sliced

9 tablespoons all-purpose flour, divided

6 tablespoons butter, diced and divided

salt and ground black pepper(optional)to taste

3 cups whole milk, or as needed

Directions

Preheat oven to 375 degrees F (190 degrees C).(350 degrees F if using convection oven)

Grease a 9x13-inch baking dish.

Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. 

Top with about 1/3 of the onion slices. 

Sprinkle 3 tablespoons flour over the potato and onion. 

Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper(optional).

Repeat layering twice more.

Heat milk in a saucepan or in the microwave until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.

Bake in the preheated oven until potatoes are tender, 45 to 60 minutes. Serve hot and enjoy!

Ses Gluten recipe

 

Cornflake Crusted Onion Rings - Haldimand Press

 Cornflake Crusted Onion Rings

¼ cup water

¼ cup cornstarch

1 tsp. turmeric

1 tsp. garlic powder

½ tsp. salt

¼ tsp. pepper

2 cups cornflakes

½ cup flour

1 large onion, sliced

Preheat oven to 425. Separate the onion slices into rings. In a large bowl whisk the first 6 ingredients together until combined. In a food processor pulse the cornflakes and flour into fine crumbs. Dredge the onions in the cornstarch mixture and then the cornflake mixture. 

Transfer to a parchment lined baking sheet. Bake for 15 minutes, turning over at the halfway mark.

(I plan to try air frying)

Honey Roasted Carrots - Haldimand Press

 Honey Roasted Carrots

2 lbs. carrots

3 Tbsp. butter

2 Tbsp. honey

1 Tbsp. orange juice

1 clove garlic

¼ tsp. salt

Preheat oven to 400. Peel and trim carrots. Cut in half and then into sticks or into bite sized pieces. Melt butter and mince the garlic. 

Mix glaze ingredients together well and toss carrots in it. Bake for 45 minutes.

Easy Potato Pancakes (using leftover mashed potatoes)

 Ingredients 

3 cups chilled leftover mashed potatoes

2/3 cup shredded cheddar cheese

2 Tablespoons chopped scallions, green and white parts

1 egg, lightly beaten

3 Tablespoons all-purpose flour

1/2 cup all-purpose flour

Vegetable oil, for pan-frying

Sour cream, for serving

 

Instructions

In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 3 tablespoons flour until combined.  Using your hands, divide the mixture into 12 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick.

Place the remaining ½ cup of flour in a shallow dish and carefully dredge each pancake in the flour.

Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)

Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.

Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.

NOTE: All leftover mashed potatoes will vary in consistency depending on how much cream, milk or melted butter you added to the original batch. If the mashed potato pancake mixture looks too dry and isn't holding together, add one more egg. If it looks too wet, add more flour, 1 tablespoon at a time, until the mixture is cohesive.

Savoury Cornbread Recipe

 Ingredients

1 cup yellow cornmeal

1/2 cup all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1 large egg

1 cup buttermilk

1/2 cup 2% milk

1/4 cup canola oil

Directions

Preheat oven to 450°. In a small bowl, whisk cornmeal, flour, baking powder, salt and baking soda. In another bowl, whisk egg, buttermilk, milk and oil until blended. Add to flour mixture; stir just until moistened.

Transfer to a greased 8-in. square baking pan. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Serve warm.