Sassy Meat Loaf

a loaf

2 lbs hamburger

1 lb mild pork sausage

3 cups crushed flavored crackers, cheese or chicken biskit, sun dried tomato or your choice

2 eggs beaten

1 pkg onion soup mix

2 tbsp Worcestershire sauce

2 tsp dry mustard

2 tsp ground black pepper

1 tsp sage

2 tsp paprika

1 tbsp minced garlic

1 cup ketchup

3/4 cup shredded carrot

1 or 2 stalks diced celery

mix well place in oven dish and bake at 350 degrees about 55 minutes

pour off any excess liquid & or grease


Mushroom Gravy

Brown 4 tbsp flour in 4 tbsp butter

add 1 can cream of mushroom soup &

1 can beefy mushroom soup

1 cup beef bouillon soup

6 drops Kitchen Bouquet

Heat until thickened

Drizzle over meatloaf

Pork Chow Mein



a pork

3-4 lb pork roast thawed

2 cups water

1 clove minced garlic

1 white sweet vidalia or red onion diced

3 tbsp soy sauce

1 cup shiitake (preferably)mushrooms (optional)

1 can beefy mushroom soup

4 tbsp corn starch

1 lb frozen or canned oriental vegetables

make sauce with water, onion, garlic &soy sauce

Cook  thawed roast in oven in covered roaster in sauce  at 325 degrees for 1 1/2 hours

After 1 1/2 hours add mushrooms if using, to the roast & cook another 30 minutes or until roast is fall apart tender. Shred roast with fork as for pulled pork

Mix soup with corn starch, add to roast & sauce

Add Chinese vegetables

Heat mixture 15-20 minutes until heated through

Serve on rice or chow mein noodles


Balsamic Chicken

a burgundy

6 Chicken breast halves with or without skin

1 cup flour

1 1/2 tsp sea salt

1 tsp garlic minced

1 tsp black pepper

1 tsp dried thyme or 1 tbsp fresh snipped thyme

1 tsp dried oregano or 1 tbsp fresh snipped oregano

1 tsp dried basil or 1 tbsp fresh snipped basil

1 bay leaf

2 tbsp fresh snipped or  1 tbsp dried parsley leaves

12 bacon slices

1/2 cup chopped leek or onion

1 large poblano pepper or your favorite sweet or hot pepper

1 cup fresh mushrooms, white button or shiitakes are good choices

12 baby carrots

12-16 oz frozen green peas or pea pods (optional) or fresh or canned OR

1-2 cup fresh chopped broccoli  or frozen(Also optional)

1/2 cup diced canned or fresh pimento chopped

8 oz chicken stock/broth

1/2 cup balsamic vinegar

8 0z shredded mozzarella

Par boil carrots & peas if using fresh peas, if using frozen put down to thaw

coat chicken with flour,  save leftover flour

fry bacon & remove from skillet to drain on paper towel

preheat oven to 350 degrees

saute chopped leek, poblano pepper & fresh pimento pepper & broccoli if using & mushroom in bacon grease

when done drain and remove adding to large baking dish

fry chicken in remaining bacon grease until well browned saving remaining grease

salt & pepper while browning

remove chicken to baking dish when browned

add drained carrots and pimento if using canned to chicken

If using frozen or canned peas add now

add garlic, thyme, oregano, parsley, basil & bay leaf

crumble bacon & add to chicken

add remaining flour (Needs to be about 2 Tbsp) to skillet in any remaining bacon grease 1 tbsp+ of oil may be added

thoroughly  brown flour

add broth & vinegar cooking til bubbly

cover the chicken with this mixture

If you wish add 1/2-1 cup toasted almonds or pecans or cashews or macadamia nuts (optional)

cover baking dish, foil is a good cover

bake 40-50 minutes until broth is bubbling & thickening

remove bay leaf

sprinkle with cheese

let set 5-8 minutes and serve

Great served on rice with salad and garlic bread.






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a 2

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