Published: February 01, 2008 11:20 am            

LOCAL FLAVOR: Meatloaf, corn muffins and Mud Cake

With Valentine’s Day’s arrival approaching, and all the preparations for those special ones in our lives, as a “military brat” I join our families in “Salute to Hospitalized Veterans Week,” also starting on Valentine’s Day.

As a member of the VFW Auxiliary, my obligation includes increasing public awareness of the role of VA facilities. We encourage citizens to visit hospitalized veterans and become involved as volunteers.

Here is a contemporary stamp on some favorite recipes from bygone years. These are frequently requested by our veterans and returning soldiers.

Meat loaf with sautéed mushrooms

5 tbsp. olive oil

3 large onions, coarsely chopped

1 tbsp. sugar

2 tsp. dried oregano

2 garlic cloves, minced

1/4 cup apple cider vinegar

1 pound lean ground beef

1 pound ground pork

1 141/2 ounce can crushed tomatoes with added puree

2 large eggs

1 cup crushed saltine cracker crumbs

1/2 cup chopped celery leaves

1/4 cup dry white wine

11/2 tsp. salt

3/4 tsp. ground black pepper

1 pound mushrooms, sliced

Preheat oven to 350 degrees. Oil 13x9x2-inch roasting pan. Heat 2 tbsp. oil in large nonstick skillet over medium-high heat. Add onions and sugar; sauté until onions are deep golden brown, about 15 minutes. Stir in oregano and garlic. Add vinegar; cook until evaporated, about two minutes. Transfer to a large bowl and cool.

Add ground beef, pork, 1 cup crushed tomatoes and next six ingredients to onions. Mix with fork until just blended. Form meat mixture into 10x5-inch loaf shape in prepared pan.

Bake 45 minutes. Spread remaining crushed tomatoes over meat loaf. Drizzle with 1 tbsp. oil. Bake about one hour. Cool about 15 minutes.

Meanwhile, heat 2 tbsp. oil in large skillet over medium-high heat. Add mushrooms; sauté until tender, about 12 minutes. Season to taste with salt and pepper.

Cut meat loaf into thick slices. Spoon mushrooms and pan juices over. Makes six to eight servings.

Double-corn and cheese muffins

1/3 cup whole milk

1 large egg

1 8-1/2-ounce box corn muffin mix

1/3 cup (packed) shredded “pizza cheese” or mozzarella cheese

1/3 cup frozen corn kernels, thawed

3 tbsp. chopped fresh basil

Preheat oven to 400 degrees. Line eight 1/3-cup muffin cups with paper liners. Blend milk and egg in small bowl. Place remaining ingredients in large bowl; Place remaining ingredients in large bowl; add milk mixture. Stir until ingredients are just moistened.

Divide batter among eight prepared muffin cups. Bake muffins until golden and tester inserted into center comes out clean, about 20 minutes. Serve muffins warm.

Mississippi mud cake

1 cup butter, melted

2 cups sugar

1/2 cup unsweetened cocoa

4 large eggs, lightly beaten

1 tsp. pure vanilla extract

1/8 tsp. salt

11/2 cups all-purpose flour

11/2 cups coarsely chopped pecans, toasted

1 101/2 ounce bag miniature marshmallows

Whisk together melted butter and next five ingredients in a large bowl. Stir in flour and chopped pecans. Pour batter into a greased and floured 15x10-inch jellyroll pan. Bake at 350 degrees for 20 to 25 minutes.

Remove from oven; top with marshmallows. Return to oven, and bake five minutes. Drizzle chocolate frosting over warm cake.

Chocolate Frosting:

1 16-ounce package powdered sugar, sifted

1/2 cup milk

1/4 cup butter, softened

1/3 cup unsweetened cocoa

Beat all ingredients at medium speed with an electric mixer until smooth. Spread over warm cake, as directed.

        

• Click to discuss this story with other readers on our forums.