Recipe(tried): Cottage Meat Loaf Dinner Tonight! Cottage Style Meat Loaf, Mashed Potatoes with Garlic and Sour Cream, Italian Green Beans, Peasant Salad

Hello Everyone,

My, but it is cold, I have a fire going at the moment to make it cozy as I don't like to put on the heat in my house. We double on up blankets and wear our woolens around the house!

What is the rest of the weather looking like all over the nation, it's got to be colder than here!!! Fill us in and tell us what you are making to keep you warm and fuzzy!!!

Tonight for dinner we are going to enjoy:

Cottage Meatloaf
Mashed Garlic Potatoes
Sweet Peas for him
Italian Green Beans for me
Greek Peasant Salad
Iced Tea

Here are the recipes:

COTTAGE STYLE MEAT LOAF
Makes 6 servings

FOR THE MEAT LOAF:
1 cup bread crumbs
1/2 cup ketchup
1/3 cup tomato juice
2 eggs beaten
2 tsp. mustard
1 garlic clove, minced
1/2 tsp. salt and pepper
1/8 tsp. ground cayenne pepper
1/4 cup finely mined onion
1 lb. ground sirloin
FOR THE TOPPING:
1/4 cup ketchup
1/2 tsp. mustard
2 tsp. brown sugar

Combine all the ingredients for the meat loaf except the beef; mix well. Add the meat and mix gently.

Line a loaf pan with foil. Press in the meat mixture.

Combine topping ingredients and put over the meat.

Bake at 400 degrees F for 45 minutes. Drain any fat and let rest for 5 minutes before cutting.

MASHED POTATOES WITH GARLIC AND SOUR CREAM

6-8 potatoes, washed, peeled and cubed
1 stick butter
1/2 c. sour cream
salt and pepper
3 garlic cloves
1/4 c. milk or more if needed

Boil potatoes and the garlic cloves together. When tender, mash with potato masher, add butter and mash some more, add sour cream and enough of milk to your liking for consistency. Season with salt and pepper.

ITALIAN GREEN BEANS

2 cans The Allens Sunshine Brand Cut Italian Green Beans
1 slice onion, chopped
1 slice red bell pepper, chopped
1/2 garlic clove minced
salt and pepper to taste

Put all ingredients in a saucepot and heat over med. until done, about 25 mts.

PEASANT SALAD

1 cucumber
salt
2 large tomatoes, washed and cut in chunks
1/2 t. sugar
1 romaine lettuce heart
1 scallion, chopped
6 oz. feta cheese
2 t. dried oregano
1 T. fresh chopped dill
2 T. capers, rinsed and drained
16 kalamata olives
juice of 1 lemon
1/2 c. virgin olive oil

Peel the cucumbers and cut in half lengthwise and then across in half moons.
Shred the lettuce and place the chopped tomatoes over and layer the half moons of cucumber over on plate. Sprinkle with chopped scallions and lightly crumble feta over. Sprinkle oregano on it. Scatter the dill, capers and olives over. Whisk the lemon juice and oil together with the sugar and salt to taste. Drizzle salad dressing over just before serving.