Roasted Broccoli

1 head broccoli, cut into spears
2 garlic cloves, chopped
1 tablespoon olive oil
salt and pepper to taste

Preheat oven to 450 degrees
Toss broccoli with garlic, oil, salt and pepper, then spread in one layer on a baking sheet. Roast for 15 minutes.

Chicken Meatloaf

2 lbs. ground lean chicken
1/4 cup tomato paste
1 tablespoon chopped parsley
1 tablespoon chopped garlic
2 tablespoon chopped onion
2 tablespoon Worcestershire sauce
2 eggs, beaten
1/2 teaspoon salt
1 teaspoon pepper
2 tablespoon ketchup
salt and pepper

Preheat oven to 425 degrees
Combine chicken, tomato paste, parsley, garlic, onion, Worcestershire sauce and eggs in a bowl. Place mixture in a nonstick loaf pan; spread ketchup on top.
Bake uncovered for about an hour or until meatloaf is firm to the touch in the center. Let meatloaf settle 10 minutes before serving. Serves 6


Sloppy Joes

1 1/4 pounds ground beef
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoning blend
1 medium onion, chopped
1 small red bell pepper, chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
4 crusty rolls, split, toasted, and lightly buttered

Brown beef.
Drain grease.
Add onion and red peppers to the skillet.
Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes.
Combine brown sugar and steak seasoning.
Add sugar and spice mixture to the skillet and combine.
Add tomato sauce and paste to pan.
Stir to combine.
Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer.
Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops.


Fabulous Flourless Chocolate Cake

14 squares (14 oz) semisweet chocolate, chopped
2 squares (2 oz) unsweetened chocolate, chopped
1 cup butter (2 sticks; do not use margarine)
9 large eggs, separated
12 cup granulated sugar
1/4 tsp. cream of tarter
confectioners' sugar

Preheat oven to 300 degrees. Remove bottom of 9 by 3 spring form pan; cover with foil, wrapping foil around back. Replace pan bottom. Grease and flour foil bottom and side of pan.
In heavy 2-quart saucepan, melt semisweet and unsweetened chocolates and butter over low heat, stirring frequently, until smooth. Pour chocolate mixture into large bowl.
In small bowl, with mixer at high speed, beat egg yolks and granulated sugar until very thick and lemon-colored, about 10 minutes. With rubber spatula, stir egg-yolk mixture into chocolate mixture until blended. Wash and dry beaters.
In separate large bowl, with clean beaters and with mixer at high speed, beat egg whites and cream of tarter until soft peaks form when beaters are lifted. With rubber spatula, gently fold beaten egg whites, one-third at a time, into chocolate mixture just until blended.
Scrape batter into prepared pan; spread evenly. Bake 35 minutes (Do not over bake; cake will firm upon standing and chilling.) Cool completely in pan on wire rack; refrigerate overnight in pan.
Run thin knife, rinsed under very hot water and dried, around cake to loosen from side of pan; remove side of pan. Invert onto cake plate; unwrap foil from pan bottom and lift off pan. Carefully peel foil away from cake.
To serve, let cake stand at room temperature 1 hour. Dust with confectioners' sugar. Or dust heavily with confectioners' sugar over paper doily or stencil.