Evening Meal Dates

October 11, 2018

 

BOARD MEMBERS

Sue Roundy, President
Marney Reynolds,Vice President
Ande Finley, Treasurer
Nancy Wallace, Secretary
Christine Langley
Heather Harrison
Aliza Finley
Dixie Budke
Jean Perry, Emeritus
Michele Heller, Emeritus

 


January 2018 Recipes

Recipe Archive

Middle Eastern Meatloaf w/Rhubarb, Tomato Ketchup
Serves 8

INGREDIENTS
1 pound lean ground beef
1 pound ground lamb
2 eggs
1 cup milk
½ cup rolled oats
½ cup chopped parsley
½ cup mint, chopped
1 cup onion, minced
1/2 cup carrot, finely chopped
1 cup squash, grated
2 cloves garlic, minced
2 tablespoons Rhubarb Juice
½ cup currants
2 tablespoons Ras al Hanout
2 tablespoons harissa (we used Vortex Harissa)
1/2 cup parsley, chopped
1 teaspoon dried thyme
1-1/2 teaspoons salt
1 teaspoon black pepper
2 tablespoons Worcestershire sauce
1 cup rhubarb/apple ketchup or more to taste

PREPARATION
1. Preheat oven to 425 degrees.
2. In a bowl, thoroughly combine the ground beef and the lamb. In a separate
bowl, beat the eggs. Stir in the milk and oats. Pour into the meats. Mix
thoroughly.
3. Add all other ingredients except ketchup. Mix well.
4. Shape mixture into an oval loaf and place in a roasting pan. Spread ketchup
over loaf and bake for 1 hour. Serve with extra ketchup on the side.