Tag Archives: turkey bake

Merry cheXmas, part 2

23 Dec

As I write this I’ve got my latest Chex recipe baking in the oven. Tonight I’m making Tangy Meatloaf. I must admit, I’ve made some adjustments. First, I used Corn Chex instead of Wheat. The shop had no Wheat Chex and I didn’t fancy substituting it for Chocolate Chex. Plus I already had the Corn Chex in the house from making the garlic breadsticks. Also, you’ll notice the recipe calls for garlic, pepper and seasoned salt. I used Adobo. It had all those ingredients in one handy container. So in it went.

Now as my meatloaf bakes, I’ll share the recipe for this and another main dish….

The Main Course

Tangy Meatloaf

I quote from the book- “Wheat Chex and an unusual seasoning blend give this basic meatloaf a special flavor”. If the garlic sticks were anything to go by, I’d wager that flavor is Chex.

1/2 cup catsup

2 tablespoons brown sugar

1/2 teaspoon dry mustard

4 teaspoons of Worcestershire sauce

1/4 teaspoon garlic powder

1- 1/2 teaspoons onion powder

2 teaspoons seasoned salt

1/4 teaspoon pepper

1 egg

2 tablespoons finely chopped green pepper

1- 1/2 cups Wheat Chex cereal crushed to 3/4 cup

1-1/2 pounds ground beef

In a large bowl combine catsup, brown sugar and dry mustard. Remove 4 tablespoons of mixture and reserve for topping. To remaining mixture add Worcestershire, garlic and onion powders, salt, pepper and egg. Blend well. Stir in green pepper and Chex. Add ground beef. Mix well.

Shape into loaf in shallow pan. Bake at 350 degrees for 65 minutes. Remove from oven and spread top with reserved catsup mixture. Bake additional 15 minutes. Makes about 6 servings.

(from Chex, The Natural Way to Good Cooking, 1975)

Hot out of the oven. Fire Claus has the situation under control….

fireclaus2

Now meatloaf for Christmas may not be to everyone’s liking. For some Christmas dinner is all about turkey. This one is for you…

Layered Turkey Bake

3 cups Rice Chex cereal crushed to 1-1/2 cups

2 tablespoons of Blue Bonnet margarine, melted

1/8 teaspoon and 1/8 teaspoon ground oregano

2 tablespoons grated Parmesan cheese

1 can (10-3/4 oz) condensed cream of mushroom soup

1-1/4 cups evaporated milk

1/4 teaspoon onion powder

1-1/4 seasoned salt

1 teaspoon dried parsley flakes

3 cups chopped cooked turkey

1/3 cup chopped ripe olives

5 oz lasagna noodles (6 noodles) cooked

2/3 cups shredded Mozzarella cheese

Combine Chex crumbs. margarine, 1/8 teaspoon oregano and Parmesan cheese. Set aside. Combine soup, milk, onion powder, seasoned salt, parsley flakesĀ  and 1/8 teaspoon oregano. Stir in turkey and olives.

In a 2 quart oblong baking dish, layer in order, one half the noodles, soup mixture and cheese. Repeat. Top with Chex crumbs. Bake at 375 degrees for 30-35 minutes or until bubbly around the edges. Let stand 10 minutes before cutting into squares. Makes 6 large servings.

(From, Chex, The Partymakers, 1983)

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