Provolone Corn Loaf Food

PROVOLONE PESTO LOAF

Steps:

• You will need: Loaf Pan (91/2 X5 1/2) and Cloth Napkin (Dampened).
• Drain the roasted peppers and pat them dry, chop into small pieces.
• Once the cream cheese has softened add the crushed garlic and mix well, along a pinch of salt & pepper.
• Pesto sauce should be stirred several time so it will not separate as you divide the pesto.
• Take the damp cloth napkin and line the loaf pan.
• Make sure your push the napkin into the corners as much as possible.
• Then Layer: (Spread each item out ot the edges as much as possible).
• 1/3 of provolone (lay the cheese on the bottom of the loaf pan and then do the sides & ends making sure you get the corners. Make sure that the cheese is overlapping the sides of the loaf pan).
• 1/3 of the Pesto Sauce (thin layer).
• 1/2 of the Roasted Red Peppers.
• 1/2 of the Cream Cheese Repeat this sequence once, then end with Pesto and Provolone last.
• Wrap with the overlap of the cloth napkin, cover pan with saran wrap and refrigerate overnite.
• Turn out onto platter.
• Remove the napkin (the napkin will be oily).
• Garnish with Fresh Basil or Parsley.
• Using a spreader cut into the loaf and spread it onto the bread.
• Serve with Italian or French Bread.

MUSHROOM AND PROVOLONE MEATLOAF

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Combine the meatloaf mix, mushrooms, breadcrumbs, provolone, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Using your hands, mix together until well combined.
• Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake for 30 minutes.
• Stir together the brown sugar, remaining 1/4 cup ketchup and remaining 1 teaspoon Worcestershire in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

PHYLLIS'S CAMPGROUND CORN LOAF

Steps:

• Mix together corn, tomato, onion, green pepper, salt, peppers, cornmeal and cheese. Combine well and let mixture sit 10 minutes to absorb flavors.
• Beat eggs; add to evaporated milk and water, mixing well.
• Then add egg mixture to cornmeal mixture. Pour into a #10 (castiron)Dutch Oven or greased heavy large baking dish.
• Bake covered in hot coals or at 375°F for one hour.
• Serve hot or cold.

TURKEY AND SAGE STUFFING LOAF

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a skillet, heat oil; cook onion and celery over medium heat for 5 minutes or until softened.
• In a big mixing bowl, use your hands to gently but thoroughly combine the turkey, stuffing mix, salt, pepper, eggs, and cooked onion and celery.
• Pat mixture into a 9x5 inch loaf pan, smoothing the top.
• In a small bowl, stir the cranberry sauce and horseradish; spread about 1/3 on top of the meatloaf.
• Bake about 1 hour until the loaf is firm, the top is richly browned, and a meat thermometer registers 160 degrees Fahrenheit.
• Let loaf stand in pan for 10 minutes before slicing.
• Serve with remaining cranberry-horseradish sauce.