Recipe(tried): Old Fashioned Meatloaf, Rutabagas, Amaretto Cake

The new refrigerator is installed and working great, the car had to have a new alternator and we got it back the next day so hopefully, those are the only bad things to happen for awhile. Today's supper was Old Fashioned Meatloaf (Gina's recipe), Buttered Rutabagas, Steamed Carrots, Hot Rolls, Applesauce, Black Olives and for dessert - Amaretto Cake. I have never fixed rutabagas before but they turned out very good, especially enjoyed by my mother-and-father-in law and my 19 y/o son had seconds, my 16 y/o daughter only had one bite.

OLD FASHIONED MEATLOAF
Gina/FL

1-1/2 lbs ground sirloin
2 eggs, beaten
1 cup Italian breadcrumbs seasoned with 1/3 cup Parmesan
1 cup milk
1/2 cup finely minced onion
1/4 cup fresh chopped parsley
1/4 cup finely chopped red pepper
1/4 cup finely chopped green pepper
2 T. worchestershire sauce
1/2 t. pepper
1/2 t. salt
3 garlic cloves, pressed
1/8 t. thyme
GLAZE - 1/2 cup ketchup, 1 T. brown sugar, 1 t. dijon mustard, 1 t. worchestershire sauce.

Preheat oven to 350 degrees, lightly oil loaf pan. In large bowl, combine ingredients except glaze, mix well and place in loaf pan. Bake 1 hour. Meanwhile, mix glaze ingredients, brush meatloaf with this and bake 10 minutes more. Remove from oven and let sit for 10 minutes before slicing.

RUTABAGAS

3 rutabagas

Peel rutabagas and chop into 1/2 inch cubes, place in pressure cooker, add 1 to 1-1/2 cups water and cook 10-15 minutes after valve starts to rock. Let pressure cooker cool or run cold water over pot. Drain water. place rutabagas into bowl and add butter, salt and pepper, to taste.

AMARETTO CAKE
The Cake Mix Doctor Cookbook

1 package (18.25 oz) plain yellow cake mix
1 package (5.1 oz) vanilla instant pudding mix
3/4 cup Amaretto
1/2 cup water
1/2 cup vegetable oil
4 large eggs
1/4 teaspoon pure almond extract

GLAZE - 1 cup confectioners' sugar, sifted
3-1/2 tablespoons Amaretto
1/3 cup slivered almonds, toasted

Preheat oven to 350 degrees. Lightly mist a 10 inch tube (I used a bundt pan) with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.

Place the cake mix, pudding mix, Amaretto, water, oil, eggs and almond extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine, scrape the sides, increase the mixer speed to medium and beat for 2 minutes more. Batter should look thick and smooth. Pour the batter into the prepared pan and place into the oven.

Bake the cake till it is golden brown and springs back when lightly pressed with your finger, 48-52 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack and then again onto a serving platter so that it is right side up.

Prepare the glaze. Place the confectioners' sugar and the Amaretto in a small mixing bowl and stir until well combined. Spoon the glaze over the top of the warm cake, allowing it to drizzle down the sides. (Glaze will be thick) Allow the cake to cool comletely before slicing.

Enjoy!