Page 17 - Florida Sentinel 11-10-17

Recipes
CLASSIC MEATLOAF
It’s arguable that quintessential American comfort can be captured in a casse- role dish baked on low in the oven when it’s overflowing with the warmth of lean ground beef, shredded cheese, egg mixture, onion soup mix, bread crumbs, barbe- cue sauce, and love and spices.
1 carrot, coarsely chopped
1 rib celery, coarsely chopped
1/2 onion, coarsely chopped
1/2 red bell pepper, coarsely chopped 4 white mushrooms, coarsely chopped 3 cloves garlic, coarsely chopped
2 1/2 pounds ground chuck
1 tablespoon Worcestershire sauce
1 egg, beaten
1 teaspoon dried Italian herbs
2 teaspoons salt
1 teaspoon ground black pepper 1/2 teaspoon cayenne pepper
1 cup plain bread crumbs
1 teaspoon olive oil
Glaze Ingredients:
2 tablespoons brown sugar
2 tablespoons ketchup
2 tablespoons Dijon mustard hot pepper sauce to taste
When you contemplate the dishes that a military service member would appreciate most, it’s quite obvious—home- cooked comfort meals are the answer.
Show those who fought for our freedoms—- true love and support on Veteran’s Day. Let the meal say ‘thank you,’ and “I’m happy to have you home.”
Directions: Preheat
Kick off those boots and grab a seat at the table for a slice of classic, slow-cooked pot roast. This meat literally falls of the bone, after roasting in the oven surrounded by the mouth-watering flavors.
1 tablespoon vegetable oil
3 1/2 pounds beef chuck pot roast
2 teaspoons salt
1 teaspoon ground black pepper
1 cup diced carrots 1cupdicedcelery 1 cup diced onion 1/4 cup butter
1 teaspoon dried rosemary
WHOLE WHEAT BLUEBERRY PANCAKES
serve with a side of bacon and real maple syrup.
Directions: Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and artificial
sweetener in a bowl. Stir in flour until just moistened, add blue- berries, and stir to incorporate.
Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into
the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown.
the oven to 325 degrees F.
Finely chop the carrot, celery, onion, and red bell pepper. Place the minced vegetables into a
large mixing bowl, and mix in ground chuck or chicken, Worcestershire sauce, and egg.
Add seasoning. Mix gently to incorporate vegetables and egg into the meat. Pour in bread crumbs.
Gently mix in the crumbs.
Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish.
Shape the ball into a loaf. Bake in the preheated oven just until the meatloaf is hot, about 15 minutes. Meanwhile, mix together brown sugar, ketchup, Dijon mustard, and hot sauce(optional). Stir until the
brown sugar has dissolved.
Remove the meatloaf from the oven then smooth the glaze onto the top of the meatloaf.
Return meatloaf to oven for 30 to 40 more minutes.
CHICKEN POT PIE
No matter where you are, when you break the outer layer of sweet flaky crust to reveal a warm, hearty filling of chicken, vegetables, and thick gravy you feel like you’re home sweet home. That’s why a classic American chicken pot pie will warm your solider from cap to boots.
Directions:Preheat oven to 425 degrees F (220 degrees C.)
Combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Re- move from heat, drain and set aside.
Cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
POT ROAST
Directions: Preheat the oven to 275 degrees F (135 degrees C).
Pour vegetable oil into a large oven-safe pot over medium-high heat. Season the chuck roast with
salt and black pepper. Brown the meat on both sides in the hot oil, and transfer to a plate.
Stir carrots, celery, and onion into the pot, and cook and stir until vegetables start to release their juices, about 3 minutes; loosen any brown flavor bits on the bottom of the pot. Add butter, and cook until the onions are translucent, about 5 minutes. Then sprinkle in rosemary, stir the vegetables, and return the
roast to the pot. Cover the pot with a lid.
Roast in the preheated oven until the chuck roast is tender, about 2 1/2 to 3 hours. Season veg-
etables with additional salt and black pepper, if desired.
There is nothing like a short stack of pancakes and real maple syrup. So you absolutely can’t go wrong with greeting your veteran with a hearty breakfast of classic blueberry pancakes made with fresh, juicy blueber- ries. Make them whole wheat to really show you care, but don’t forget to
1 1/4 cups whole wheat flour
2 teaspoons baking powder
1 egg
1 cup milk, plus more if necessary
1/2 teaspoon salt
1 tablespoon artificial sweetener
1/2 cup blueberries
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery 1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour 1/2 teaspoon salt
1/4 teaspoon black pepper 1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
FRIDAY, NOVEMBER 10, 2017 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 5-B