Now that fall's here and the kids are back in school I thought you might like to try my easy meatloaf recipe. There's not much to putting it together. It only takes five minutes and then an hour in the oven. By the way, it's also just as good cold on sandwiches the next day. Enjoy!

Linda’s Easy Meatloaf

1 ½ lb of Meatloaf mix or lean ground beef
3/4 cup Old-fashioned Oatmeal (uncooked)
1/4 cup chopped onion
1 ½ teaspoons salt
1/4 teaspoon pepper
1 cup bottled cocktail sauce
1 egg - beaten

Fold everything together and put in a loaf pan. Spread a little of the leftover cocktail sauce over the top. Cook at 350 degrees for 1 hour 15 minutes.
Let stand for 10 minutes after cooking. Cut into slices and serve.

  

This was my mother's favorite recipe for something sweet --- and ours too! Thanks to my sister Susie for keeping the recipe and making this and other terrific stuff for us now!

Black Russian Bundt Cake

1 Box yellow cake mix
1 small box chocolate instant pudding mix
4 eggs
1 cup light oil
3/4 cup vodka
1/2 cup Kahlua (after dinner liqueur)
1 small package chopped walnuts

Mix altogether for four minutes
Lightly spray a bunt pan and add the mixture
Bake at 350 degrees for 55 minutes

Frosting:
Thin a half cup of powdered sugar with more Kahlua and drizzle over the cooled cake.

 

Readers' Easy Recipes!

The winner!

From Emma Metz, Egg Harbor Twp., NJ

Kidney Bean Salad

1 large can Kidney Beans  (drain)
1 large can Tuna  (drain)

Dice up onion, and add salt and pepper to taste
Use salad dressing (or mayo) and combine all ingredients together.
Chill and serve.

(P.S. I tried this with Lite Italian bottled dressing and it was wonderful! --Linda)



From Carolyn Overholser, Grass Lake, MI

Pistachio Pudding

2 boxes sugar free pistachio pudding
1 can cubed pineapple   (drained)
2  16 oz containers of Cool Whip

Mix all ingredients together and chill

  

From Latesha

Yogurt Pie

2 small containers of yogurt (your choice of flavors)
1 small container of Cool Whip
1 pre-made graham cracker crust

Mix yogurt and Cool Whip together until blended well.  Pour into graham cracker crust and cover with lid.  Freeze for 3-4 hours until firm.
Serves 8

 

 

From (both) Charlene Sudbrock, Mexico, MO and Martha Andrews, Germansville, PA

Dump Cake

1 box yellow or white cake mix
1 large (20-24 oz) can crushed pineapple
1 large (21 oz) can prepared cherry pie filling
2 sticks butter or margarine (each cut into 12 slices)
¼ cup chopped pecans or other nuts (optional)

Preheat oven to 350 degrees.  Use a 9 x 13 inch baking pan.  Dump pineapple into pan and smooth.  Spoon cherry pie filling on top of pineapple, but do not mix- leave in layers.  Sprinkle the cake mix evenly over the fruit layers.  Place butter slices evenly all over cake mix.  Add nuts if on top if desired.

Bake for one hour.  To serve, scoop cake out with a large spoon like a cobbler.  Great served warm or cold.  (also terrific with a scoop of vanilla ice cream – Linda)

PS:  This one has a few more ingredients but it’s really simple – kids can do it!

 

  
 


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