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Fire Fighter's Meatloaf

2 slices whole wheat bread

2 Tbs Dijon mustard

2 lb ground beef

1 tsp Worcestershire sauce

1 green onion, chopped

2 Tbs minced garlic

2 Tbs chopped onion

salt and pepper, to taste

1 c medium salsa

1 Tbs barbeque sauce

Preheat the oven to 375 degrees. Soak the bread in warm water in a small bowl. Place the ground beef in a large bowl. Drain the water from the bread and add to the beef along with the rest of the ingredients, except the barbeque sauce. Mix by hand until well blended, form into a loaf and place in a greased loaf pan. Bake for one hour, then drain any drippings from the pan. Top with the barbeque sauce and return to the oven for an additional 10-15 minutes.

Hearty Stuffed Meatloaf

1 c instant rice

salt and black pepper, to taste

3 lbs lean ground beef (choice cut)

1 c grated Parmesan cheese

1 egg

1 can (12 oz) spinach, drained

1 onion, chopped

1/2 lb thinly sliced deli ham

1 large green bell pepper, seeded and chopped

1/4 lb thinly sliced salami

1 can (4 oz) mushrooms, drained

1/2 lb thinly sliced Swiss cheese

garlic powder, to taste

Preheat oven to 375 degrees. Lightly grease a shallow roasting pan. Prepare instant rice according to package directions. In a large bowl, combine the ground beef egg, chopped onion, green pepper, mushrooms, and cooked rice. Season with the garlic powder, salt and pepper. On a clean counter top, arrange sheets of waxed paper at least 1 feet long by 1 foot wide. Place meat mixture there and flatten into a large square about in thick. Sprinkle with more garlic powder, then layer with Parmesan, spinach, ham, salami and Swiss cheese. Using the wax paper, roll the meat as tightly as you can while removing the wax paper as you go. Tuck the two open ends into the meatloaf itself, and with hands lightly coated in vegetable oil, shape into a loaf. Lift with the wax paper into the shallow roasting pan, and remove the paper. Bake for one hour and 10 minutes, or until meat is no longer pink and juices are clear. Allow to set for 15 minutes before serving.

Sweet & Spicy Chicken

1 Tbs brown sugar

2 Tbs hot sauce

2 Tbs honey

salt and pepper, to taste

1/4 c soy sauce

4 skinless, boneless chicken breast halves, cut

2 tsp fresh chopped ginger root

into 1/2 inch strips

2 tsp chopped garlic

1 Tbs oil

In a bowl, mix together the brown sugar, honey, soy sauce, ginger, garlic and hot sauce. Lightly salt and pepper the chicken strips. In a large skillet or wok, over medium heat, add chicken and brown on both sides, for only a minute or so. Pour the sauce over the chicken, stirring occasionally to keep coating with the sauce. Simmer uncovered until the sauce thickens, about 8-10 minutes.

Baked Pork Chops

1 Tbs soy sauce

2 Tbs brown sugar

2 Tbs oil

2 Tbs ketchup

1 Tbs Worcestershire sauce

6 pork chops, trimmed

1 tsp lemon juice

Preheat oven to 350 degrees. In a small bowl, blend the soy sauce, oil, Worcestershire sauce, lemon juice, brown sugar and ketchup. Place the pork chops in a medium baking dish, and spread with half of the sauce. Cover with foil to preserve moisture for the first 15 minutes, then uncover and bake pork chops for 15 minutes more. Turn chops over and spread with the remaining sauce. Continue baking for another 30 minutes, or until juices run clear and center is white.

Lunch Box Hot Dogs

1 hot dog

1 packet mustard

1 hot dog bun

2 Tbs cheddar cheese

1 packet ketchup

Place the hot dog bun, ketchup, mustard and cheddar cheese in sealed containers or sandwich baggies. Preheat your insulated beverage container by filling with boiling water. Let stand for 15-20 minutes. Right before leaving, dump out that water and replace with more boiling water. Place the hot dog into the water and close the lid. When ready for lunch, take the hot dog out of the container and place it on the bun, topping with the other ingredients. Voila hot lunch in a lunch box!

Bacon Cheddar Deviled Eggs

12 eggs

2 Tbs shredded cheddar cheese

1/2 c mayonnaise

1 Tbs mustard

4 slices bacon

Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in the hot water for 10 more minutes. Remove from hot water and cool. (Rinse under cold running water.) Meanwhile, place bacon in a large skillet and cook over medium heat until browned. Drain on paper towels, crumble and set aside. Peel the hard-cooked eggs, and cut in half lengthwise. Remove the yolks to a small bowl. Mash the egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard and blend until smooth. Fill the egg white halves with the yolk mixture and refrigerate until serving.

Baked Buffalo Wings

3/4 c all-purpose flour

20 chicken wings

1/2 tsp cayenne pepper

1/2 c melted butter

1/2 tsp garlic powder

1/2 c hot pepper sauce

1/2 tsp salt

Line baking sheet with aluminum foil, and lightly spray with a nonstick spray. In a resealable plastic bag, place the flour, cayenne pepper, garlic powder, and salt; and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place them on the prepared baking sheet, and place in the refrigerator. Chill for at least one hour. When ready, preheat the oven 400 degrees. In a small bowl, whisk together the melted butter and hot sauce. Dip the wings into the butter mixture, and place back on the baking sheet. Bake until the chicken is no longer pink in the center and crispy on the outside. Turn the wings over halfway during cooking so they cook evenly.

Marshmallow Popcorn Balls

1 Tbs oil

5 c mini marshmallows

1/2 c popping corn

food coloring, optional

6 Tbs butter

Grease a 9x13 inch baking dish, and set aside. Heat the oil in a large saucepan with a lid. When hot, add the popping corn. Keep the covered pan moving constantly while the corn pops; and when it stops, remove from the heat. Put the popped corn in the prepared pan. Melt the butter in a medium sauce pan over low heat, and stir in the marshmallows, cooking until melted, stirring constantly. Add food coloring and blend. Pour marshmallow mixture over the popcorn and mix with a spoon to coat evenly. Let mixture cool slightly and smearing butter on your hands, blend until it is thoroughly covered. Then form popcorn into 8 balls.