Carolina Kitchen
Tom’s Turkey Meatloaf
From Your Kitchen
Our neighbor Tom uses whatever veggies live in his refrigerator crisper for this recipe, but we made it with sweet potato, spinach, onions and green bell peppers. Just end up with 2 cups of vegetables overall, and be sure they’re finely chopped or shredded. 2 tablespoons butter 2 pounds 85-percent lean ground turkey* ½ large onion, finely chopped 1 teaspoon thyme ¼ cup celery or green bell ½ cup panko breadcrumbs pepper, finely chopped 3 tablespoons oatmeal 1 clove garlic, 2 teaspoons cornstarch finely chopped 1 egg 1½ cups additional vegetables 2 teaspoons such as: peeled and Worcestershire sauce shredded sweet potatoes, shredded carrots, chopped Glaze mushrooms, chopped ½ cup Memphis-style fresh spinach (not barbecue sauce frozen), chopped 1 heaping tablespoon fresh arugula Dijon mustard Preheat the oven to 350 degrees. Cover a rimmed sheet pan and baking rack with foil, and put the rack in the sheet pan. Place a large sauté pan over medium heat and add the butter. Sauté the onion, celery or green pepper and garlic until the vegetables are soft and have released their liquid. Pour everything in the pan, including liquid, into a heatproof 2-cup measuring cup. Add your choice of additional vegetables until you get 2 cups total. Put the ground turkey in a large bowl and add the vegetables, thyme, panko, oatmeal, cornstarch, egg and Worcestershire sauce. Use two spoons to stir until combined; don’t overmix or mash. Put the meatloaf mixture in the center of the foil-covered rack and gently press it into an even 2-inches thick. In a small bowl, mix the glaze ingredients and spread half of it over the meatloaf. Bake for 30 minutes, then spread the remaining glaze on the meatloaf. Bake for 30 to 40 more minutes, or until the meatloaf registers 165 degrees in the center with an instant-read thermometer. *No leaner, or the meatloaf will be dry. Yield: Makes 1 meatloaf, serves about 8
Unless otherwise noted, recipes on this page are from Debbie Moose (debbiemoose.com), who has authored seven cookbooks and is a former food editor for The News & Observer in Raleigh.
Mississippi Mud Cake
A relative of “Mississippi Mud Pie,” this cake’s fudgy, dense interior is reminiscent of, well, Mississippi river mud. Though its origins are unclear, one thing is for certain: one bite of this rich creation will nip your chocolate (and sugar) cravings in the bud! 2 2 1 3½ 1 ½ ½ 3 1 1
cups sugar cups flour stick butter tablespoons cocoa cup water cup shortening (we used butter) cup buttermilk eggs, unbeaten teaspoon vanilla teaspoon baking soda Dash of salt
Topping 1 box (3½ cups) powdered sugar 1 teaspoon vanilla 1 stick butter 3½ tablespoons cocoa 6 tablespoons milk 4 cups miniature marshmallows ½ cup nuts, chopped
Preheat oven to 350 degrees. Grease and flour a 9-by-13inch pan. Mix sugar and flour into a mixing bowl. Put butter, cocoa, water and shortening in saucepan and bring to a boil, stirring occasionally. Pour over sugar and flour and beat well. Add milk, eggs, vanilla, baking soda, salt and mix. Pour pan and bake for about 25 minutes or until done. For the topping, measure sugar and vanilla into a mixing bowl. Bring butter, cocoa and milk to boil in a saucepan, stirring occasionally. Add to sugar and vanilla and beat until smooth. Once the cake has baked, remove from oven and layer the marshmallows evenly on top. Place the cake back into the oven for about 3 minutes, or until the marshmallows melt slightly. Remove from oven and drop spoonfuls of icing onto the top of the cake, using a knife to swirl the marshmallow and frosting together. Sprinkle the nuts on top. Yield: 8–12 servings
Recipe courtesy of Mildred Ann Barwick of Scotland Neck, a member of Halifax EMC.
Send Us Your Recipes Contributors whose recipes are published will receive $25. We retain reprint rights for all submissions. Recipes submitted are not necessarily entirely original. Include your name, address, phone number (for questions), and the name of your electric cooperative. Mail to: Carolina Country Kitchen, 3400 Sumner Blvd., Raleigh, NC, 27616. Or submit your recipe online at: carolinacountry.com/myrecipe.
carolinacountry.com | 31
CC08_TV.indd 31
7/12/22 12:17 PM
