Ratatouille Revisited

Ratatouille

Having purchased fresh eggplant at Sauders and fresh zucchini at Wegmans, Joan prepared this favorite for dinner. She served it over rice and with a fresh garden salad.

Mom's Bruschetta Meatloaf

There is always ground beef in the freezer. Joan used a pound to make this meatloaf. She served this comfort-food entrée with fresh asparagus and a baked potato.

Prep     15 min.
Total    1 hour 10 min.

What you need:
1 can (14 1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) Kraft Stuffing Mix for Chicken
1 lb. extra-lean ground beef
1 egg
2 green onions, finely chopped
1/2 Kraft Shredded Italian Five Cheese Blend

Make it:
Heat oven to 375˚F.

Mix tomatoes and stuffing mix. Reserve half for later use. Add meat and egg to remaining stuffing mixture; mix well. Press onto bottom of 8-inch square baking dish.

Combine reserved stuffing mixture and onions; spread over meat mixture. Cover.

Bake 45 min.; top with cheese. Bake uncovered, 10 min. or until meatloaf is done (160˚F).

Makes 4 servings.

Hearty Winter Pork Stew

This stew's nutritious...and filling!

2 lbs. boneless pork loin, cubed
1 t. salt, divided
1 t. pepper, divided
1 T. olive oil
2 c. sliced parsnips
1 1/2 c. sliced carrots
1 small butternut squash, peeled and cubed
1/2 c. chopped onion
4 c. chicken broth
1/4 c. all-purpose flour
3 T. butter or margarine, softened

Sprinkle pork with 1/2 teaspon each of salt and pepper. Brown in hot oil in a large skillet over medium-high heat.

Layer pork and vegetables in a 5-quart slow cooker. Pour broth over vegetables.

Sprinkle with remaining 1/2 teaspoon each of salt and pepper. Cover and cook on LOW setting 6 hours.

Stir together flour and butter in a small bowl; gently stir into stew one tablespoon at a time. Increase heat to HIGH setting; cover and cook 30 minutes until thickened, stirring occasionally.

Serves 4 to 6.

Chicken & Artichoke Pasta

 This is one our favorites...it's a great way to use leftovers.

4 cloves garlic, minced
1/4 c. olive oil
1 c. asparagus, sliced
4 c. bowtie pasta, cooked
1 bunch fresh basil, chopped
1 c. sun-dried tomatoes in oil
1 c. deli roast chicken, chopped
1 c. canned artichokes, drained
salt and pepper to taste
Garnish: shredded Parmesan cheese

Sauté garlic in oil in a large pan over medium heat. Add asparagus; cook until crisp=temnder. Fold in remaining ingredients except salt, pepper and cheese; mix well and heat through. Sprinkle with salt and pepper; garnish with cheese.

Serves 4.