Monday, May 29, 2017

Recipes by Millie Slavin: Fruit Yogurt Pie; Sweet and Sour Meatloaf

Millie Slavin's Fruit Yogurt Pie

1 1/2 cups crushed graham crackers or vanilla wafers
1/4 cup sugar
6 tbsps. melted butter
1 tsp. cinnamon
2 cups prepared fruit: blueberries, strawberries, raspberries, peaches
or bananas or same amount dry-pack frozen berries
2 containers fruit-flavored yogurt
1 1/2 pints heavy cream, whipped or one 9-ounce container whipped cream

Combine graham cracker crumbs, sugar, butter and cinnamon. Press mixture into bottom and sides of a 9-inch pie dish. Spread half the fruit on bottom of crust.

Combine yogurt and whipped cream; spread over fruit layer. Arrange remaining fruit over top of pie.

Chill at least 4 hours before serving. Serve very cold. Makes one 9-inch pie.

Thoughts: Miss Slavin says, "This is an easy dessert. It's especially delicious if you use yogurt flavored with the same fruit as the fresh or frozen fruit, like strawberry yogurt and fresh strawberries."

A mixture of strawberries and bananas also makes a delicious combination. Feel free to experiment.

Millie Slavin's Sweet and Sour Meatloaf

2 lbs. ground meat
Seasoned salt to taste
1/4 tsp. onion powder
1/4 tsp. garlic powder
1 medium-sized onion, peeled, grated
1 cup matzo meal
3/4 tsp. salt
1/8 tsp. freshly ground pepper
1/2 cup water
2 eggs, beaten
Two 8-oz. cans tomato sauce
1/4 cup fresh lemon juice
1/2 cup brown sugar

Combine meat, seasoned salt, onion powder, garlic powder, onion, matzo meal, salt, pepper, water, eggs and 1/2 cup tomato sauce. Mix well. Line baking dish with aluminum foil.

Shape meatloaf in baking dish. Combine remaining tomato sauce, lemon juice and brown sugar; pour over meat. Bake uncovered in preheated 350 degrees F. oven for one hour, basting frequently.

Slice to serve. Lovely with baked potatoes and a fresh green vegetable. Serves 6-8.

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