Classic Comfort Foods
September 23rd, 2015
foodmain

Make meatloaf the star of a meal featuring familiar comfort foods.

There is nothing quite like the memory-evoking foods of our childhood.

Beef and Sausage Meatloaf With Bulgur

  • ¾ cup bulgur, uncooked
  • ¾ cup skim milk
  • 1 pound extra-lean ground beef
  • 8 ounces ground Italian sausage
  • ½ cup pesto
  • 1 cup onion, diced
  • 2 tablespoons tomato paste
  • 2 large eggs
  • 14.5-ounce can diced tomatoes
  • ½ teaspoon dry oregano
  • ¼ teaspoon ground black pepper
  • ½ teaspoon salt
  • ½ cup ketchup

Heat oven to 350 F. In a large bowl, combine the bulgur and milk, stirring until combined. Let the mixture stand until milk is absorbed, about 10 minutes. Add all remaining ingredients except ketchup. Using hands, mix until well combined.

Shape into one large loaf or four small loaves, and place on baking sheet. Top with ketchup. Bake about one hour or until the internal temperature is 165 F.

Serves 8

Courtesy of Wheat Foods Council

 

Classic Mashed Potatoes

  • 4 large russet potatoes (about 2 pounds)
  • 1 teaspoon salt
  • ¾ cup milk
  • 6 tablespoons unsalted butter
  • Freshly ground pepper

Peel the potatoes and rinse under cold water. Cut each into quarters and place in a 3- to 4-quart sauce pan. Cover with cold water. Partially cover the pan, and bring the water to a boil. Uncover. Add the salt, reduce the heat and boil gently. Cook until the potatoes are tender when pierced with a fork, about 10 to 12 minutes.

In a small saucepan, heat the milk and butter until the butter has melted. The mixture should be hot but not boiling.

Drain the potatoes, and return them to the warm pan over low heat for 1 minute to evaporate any excess water. Use a potato masher, ricer or food mill to mash the potatoes. Stir the milk and butter mixture into the potatoes, a little at a time, until the potatoes are as soft and moist as you like. Add salt and pepper to taste.

Serve immediately, keep warm in the top of a double boiler, or cover and re-warm in a microwave oven.

Serves 8

Courtesy of United States Potato Board

 

Fried Chicken With Creamy Gravy

  • 4-pound whole chicken, cut into pieces
  • ½ cup milk
  • 1 egg, beaten
  • 1 cup all-purpose flour
  • 2 teaspoons garlic salt
  • 1 teaspoon paprika
  • 1 teaspoon ground black pepper
  • ¼ teaspoon poultry seasoning
  • 3 cups vegetable oil
  • 1 cup chicken broth
  • 1 cup milk

In a medium bowl, beat together ½ cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place the chicken in the bag, seal and shake to coat. Dip the chicken in the milk and egg mixture, then once more in the flour mixture. Reserve any remaining flour mixture.

In a large skillet, heat the oil to 365 F. Place coated chicken in the hot oil, and brown on all sides. Reduce the heat to medium low. Continue cooking chicken until tender, about 30 minutes. Remove the chicken from the skillet and drain on paper towels.

Discard all but 2 tablespoons of the frying oil. Over low heat, stir in the remaining oil and 2 tablespoons of the reserved flour mixture. Cook for about
2 minutes, stirring constantly.

Whisk in the chicken stock, scraping browned bits off the bottom of the skillet. Stir in the milk, and bring to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken.

Serves 8

Courtesy of Foster Farms

 

Add flair to macaroni and cheese with fontina cheese, Canadian bacon and fresh chives.

Add flair to macaroni and cheese with fontina cheese, Canadian bacon and fresh chives.

Dressy Macaroni and Cheese

  • 8 ounces ziti or other similar pasta, cooked
  • 3 tablespoons butter
  • 1 small onion, diced
  • 1 tablespoon ground mustard powder
  • 3 tablespoons all-purpose flour
  • 3 cups 1-percent milk
  • ½ teaspoon salt
  • Generous grinding of black pepper
  • 1½ cups grated fontina cheese*
  • 1 cup grated sharp cheddar cheese
  • ½ cup grated Parmesan cheese
  • 2-3 slices (2 ounces) Canadian bacon, diced
  • 2 tablespoons minced fresh chives
  • or 1 teaspoon dried chives
  • ¾ cup crushed cheese crackers

Preheat oven to 350 F. Lightly coat a 2-quart baking dish—or six 1½-cup
baking dishes—with cooking spray.

In a medium saucepan, melt the butter over medium-low heat. Stir in the onions and sauté until translucent. Stir in the mustard powder and flour until well blended.

Gradually pour in the milk. Bring to a simmer, stirring constantly with a whisk to prevent lumps. Cook for 3 minutes. Season with salt and pepper. Blend in the fontina, cheddar, Parmesan, Canadian bacon and chives. Stir until smooth and hot. Remove from the heat, and fold in the ziti.

Pour the pasta mixture into the prepared dish, and sprinkle with crushed crackers. Bake until hot and beginning to brown on the edges: 30 to 40 minutes for a large casserole, 25 to 30 minutes for individual dishes. Serve hot.

*Mild provolone, gruyere or gouda can be substituted for the fontina.

Serves 6

Courtesy of Wheat Foods Council