MENU 21 - AMERICAN TABLE
Splenda Lemonade
1 cup Splenda sugar substitute
1 cup lemon juice (bottled works fine)
1/4 cup lime juice (again, bottled works fine)
2 quarts water
Directions:
1 Combine first 3 ingredients and stir well.
2 Add water and stir until completely mixed.
3 Serve in tall glasses over ice.
Meatloaf
1 1/2 lbs ground beef (ground shoulder roast is good)
1 slice bread (broken or chopped finely)
1 egg
1 small vidalia onions or 1 small type sweet onion, finely chopped
1 teaspoon table salt
1/4 teaspoon black pepper
4 tablespoons ketchup
1/2-2/3 cup whole milk or 1/2-2/3 cup half-and-half
Sauce
4 tablespoons apple cider vinegar
2 -4 tablespoons dark brown sugar, packed firm (to taste)
1/2 cup ketchup
Directions:
1 Meatloaf: Combine meat loaf ingredients and place into a loaf baking dish.
2 Smooth out top.
3 Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.
4 Bake at 350°F about 1 hour to 1 hour 15 minutes or until done.
5 ENJOY!
6 *The addition of 1 or 2 teaspoons of Kitchen Bouquet makes this recipe very good.
7 *Recipe should be"plump" from the addition of the milk or Half & Half.
8 It should NOT be runny.
9 *A second batch of sauce served hot is good to serve with the meatloaf.
Pineapple Cake
Cake
1 (18 1/4 ounce) box yellow cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 (20 ounce) can crushed pineapple
1 1/3 cups sugar
Pudding
1 (3 1/2 ounce) box French vanilla instant pudding
2 cups cold whole milk
1 1/2 cups heavy whipping cream
1 cup flaked sweetened toasted coconut
Directions:
1 Preheat oven to 350 degrees F.
2 Prepare yellow cake mix as directed using a greased 13x9x2-inch pan and bake for 30 to 35 minutes.
3 While cake is baking, combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly.
4 Remove from heat and allow to cool slightly.
5 Remove cake from oven and using a fork, pierce holes into cake.
6 Pour pineapple mixture over hot cake and set aside.
7 Prepare pudding according to package directions.
8 Spread pudding over cake and refrigerate until thoroughly chilled.
9 Whip heavy cream and remaining 1/3 cup sugar until stiff.
10 Cover top of cake with whipped cream and sprinkle toasted coconut on top.
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