Mozzarella Meat Loaf
2 pounds ground beef
2 eggs, lightly beaten
1 cup saltine cracker crumbs
1 cup milk
1/2 cup grated Parmesan cheese
1/2 cup chopped onion
1 1/2 teaspoons salt
Fresh parsley, chopped
1 teaspoon dried oregano
1 can (8 ounces) pizza sauce
2 slices mozzarella cheese, halved
Green pepper rings
Sliced mushrooms, optional
2 tablespoons butter
Mix beef, eggs, crumbs, milk, Parmesan cheese, onion, salt and oregano. Shape into a loaf and place in a greased 9×5 loaf pan. Bake at 350º for l 1/4 hours or until no pink remains; drain.
Spoon the pizza sauce over loaf and top with the mozzarella cheese slices. Bake 10 minutes longer or until the cheese is melted. Saute green pepper and mushrooms in butter; arrange on top of meat loaf. Sprinkle with parsley if desired. 8-10 servings
Parmesan Ranch Rolls
2 loaves, (1pound each) frozen bread dough, thawed
1 cup grated Parmesan cheese
1/2 cup butter, melted
1 envelope buttermilk ranch salad dressing mix
1 small onion, finely chopped
On a lightly floured surface, divide dough into 18 portions; shape each into a ball. In small bowl, combine cheese, butter and ranch dressing mix. Roll balls in cheese mixture; arrange in two greased 9-inch square baking pans. Sprinkle with onion. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 350º for 20-25 minutes or until golden brown. Remove from pans to wire racks. Yield: 1 1/2 dozen.
Fall Pear Pie
8 cups thinly sliced peeled pears
3/4 cup sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon ground nutmeg
Pastry for double-crust pie
1 egg, lightly beaten
1/4 cup whipping cream, optional
In large bowl, combine the pears, sugar, tapioca and nutmeg. Let stand for 15 minutes. Line a pie plate with bottom crust; add pear mixture. Roll out remaining pastry to fit top of pie, cut large slits in top. Place over filling; seal and flute edges. Brush with egg.
Bake at 375º for 55 to 60 minutes or until pears are tender. Remove to a wire rack. Pour the cream through slits if desired. Cool. 8 servings.
