Gail's Recipe Station

Meatloaf Recipe for Two (TNT) A tender, classic 1-pound meatloaf that’s easy to mix, bakes hands-off, and makes the perfect amount for one or two servings. A simple ketchup-Worcestershire glaze adds great flavor. Prep Time: 10 minutes  Cook Time:1 hour  Servings: 2 Ingredients 1 pound Ground beef 2 Eggs ½ Onions diced ½ cup Bread Crumbs ½ cup Ketchup divided 2 tablespoons Worcestershire divided Salt and Pepper Optional: Garlic Powder Optional: Parsley for garnish Instructions Preheat oven to 375 degrees In a small bowl mix together 1/4 cup of the ketchup and 1 tablespoon Worcestershire sauce, mix together and set aside for later basting. Throw 1 pound of ground beef 80/20 fat content into a big bowl. Break up into chunks and salt and pepper.  Just give the salt shaker a couple of good shakes, and a little more with the pepper.  If you like garlic shake in a bit of garlic powder, NOT garlic salt. Dice up ½ a medium onion and toss into the bowl....

Creamy Chicken Marsala Recipe (2) Author: Sophia Total Time: 45 minutes Yield: 4 servings This Chicken Marsala recipe features tender chicken breasts cooked in a rich mushroom Marsala wine sauce. It's creamy, comforting, and perfect for both weeknights and special dinners. INGREDIENTS • 4 boneless, skinless chicken breasts • 1/2 cup all-purpose flour (for dredging) • 1 tsp salt • 1/2 tsp black pepper • 1/2 tsp garlic powder • 4 tbsp olive oil (divided) • 2 tbsp unsalted butter • 8 oz cremini or button mushrooms, sliced • 3 garlic cloves, minced • 3/4 cup Marsala wine • 3/4 cup chicken broth • 1/2 cup heavy cream (optional) • 2 tbsp fresh parsley, chopped INSTRUCTIONS 1. Pound chicken breasts to even thickness and season with salt, pepper, and garlic powder. 2. Dredge in flour, shaking off the excess. 3. Heat 2 tbsp olive oil and 1 tbsp butter in a skillet; sear chicken 4–5 min per side until golden. Remove and set aside. 4. Add remaining oil and butter, then sauté mushrooms for 5–6...

Sauteed Cabbage Total Time  Prep/Total Time: 20 min.  Yield  6 servings When I was young, my family grew our own cabbages. It was fun to put the cabbage to use in the kitchen, just as I did with this comforting side. With potatoes, deviled eggs and cornbread, fried cabbage tastes like home. —Bernice Morris, Marshfield, Missouri Ingredients 2 tablespoons butter 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon crushed red pepper flakes 1/8 teaspoon pepper 6 cups coarsely chopped cabbage 1 tablespoon water Directions In a large skillet, melt butter over medium heat. Stir in the sugar, salt, pepper flakes and pepper. Add the cabbage and water. Cook for 5-6 minutes or until tender, stirring occasionally.

Slow Cooker Cream Cheese Corn Casserole Ingredients: 2 cans (15 oz each) whole kernel corn, drained 1 can (15 oz) creamed corn 1 cup sour cream 1 (8 oz) package cream cheese, cubed and softened ½ cup (1 stick) unsalted butter, melted 1 box (8.5 oz) Jiffy corn muffin mix 1 cup shredded cheddar cheese (optional, for extra cheesiness) Salt and pepper to taste Instructions: Prep the Slow Cooker: Lightly grease or spray the inside of your slow cooker. Mix Ingredients: In a large bowl, combine drained corn, creamed corn, sour cream, melted butter, cream cheese, and muffin mix. Stir until well blended. Fold in shredded cheddar if using. Transfer to Cooker: Pour the mixture into the slow cooker and spread it out evenly. Cook: Cover and cook on low for 4–5 hours or high for 2–3 hours, until the center is set and the edges are slightly golden. Serve: Let it sit with the lid off for 10–15 minutes to firm up a bit before serving. Note: This casserole is even better the next day! Feel free to stir ...

Easy Coleslaw Dressing A creamy coleslaw dressing that can be made with ingredients you already have! You can pour it immediately over a 14-ounce package of coleslaw mix or refrigerate until needed. Submitted by GarlicQueen Prep Time: 5 mins Total Time: 5 mins Servings: 6 Ingredients ½ cup mayonnaise 2 tablespoons white sugar or to taste 1 ½ tablespoons lemon juice 1 tablespoon vinegar ½ teaspoon ground black pepper or to taste ¼ teaspoon salt or to taste Directions Gather all ingredients. Whisk mayonnaise, sugar, lemon juice, vinegar, pepper, and salt together in a bowl until smooth and creamy. Store in an airtight container in the refrigerator for up to 1 week. Stir before using.

Gail's Shrimp and Crab Cakes (TNT) 8 oz precooked medium-to-large shrimp, peeled, deveined, and chopped 6 oz can of crab meat, drained (check for any shell bits, just to be safe) 1 cup crushed buttery crackers (I used Townhouse) 1/4 cup thinly sliced green onion 1/2 cup tri-color coleslaw mix 1/2 cup mayonnaise 1 tsp prepared yellow mustard 2 tbs Chili sauce 2 dashes Tabasco sauce (optional) 1 tbs Parmesan cheese Preheat oven to 435.     In a medium bowl, combine shrimp, crabmeat, crackers, onion, and coleslaw mix.  In a small bowl, combine mayonnaise, mustard, chili sauce, and Tabasco.  Gradually mix mayonnaise mix with shrimp/crabmeat mix.  Mix in Parmesan cheese.  Form into 9 patties.   Place patties on a baking sheet sprayed with non-stick olive oil.  Bake for about 8 to 10 minutes on one side, then gently turn patties over and bake for another 5 to 8 minutes or until browned on bottom. Remove from oven, place on a plate an...