When you think of good friends and good times, you think of sharing good food. Comfort Food is a weekly recipe that is simple but time-tested. We know you will enjoy each weeks suggestion.

Grandpa’s Easy Meal

Here is a great meal that practically everyone enjoys. It’s like homemade spaghetti without all the fuss. Kids and old folks love it. You can make it in one large skillet or electric frying pan. I use a Dutch oven on top of the stove.

1 ½ lb. ground chuck
1 Large Onion chopped
1 Large Green Pepper – Seeded and chopped
3 cloves garlic chopped
1 t. oregano
1 t. basil
2-t. parsley flakes
1-t. salt
½ - t. ground pepper
1 – 15 oz. can diced tomatoes
1 – 15 oz. can tomato sauce
1 – 15 oz. can beef broth
½ - cup red wine (optional)
2 – cups elbow macaroni (Try whole wheat)
2 – T. olive oil

In large pot or pan sauté garlic, onion, and green pepper in olive oil until onions are clear. Add seasonings and ground beef. Brown meat until no longer pink. Add macaroni, diced tomatoes, tomato sauce, beef broth and red wine. Stir well and bring to simmer and then cover and reduce heat to low. Cook until pasta is tender. Check for seasoning and serve. Sprinkle with parmesan cheese if desired and serve with crusty bread and a small salad.
Yummy!

Pretzel Turtle Treats

Here is an easy recipe that tastes great and can be a fun project to do with a young grand child. Big “kids” will love them too. It only has three ingredients:

1 bag of Snyder’s of Hanover Pretzel Snaps
1 box of Rolo candies
1 bag of pecan halves

Cover a cookie sheet with baking parchment paper or spray with cooking spray.
Place as many pretzels as you can in rows on the cookie sheet leaving a ½” between each pretzel. Top each pretzel with one Rolo candy.

Put cookie sheet in 250-degree oven for five minutes. Remove the pan from the oven and allow treats to set for a few minutes to cool, but still soft. Carefully press one pecan half on each melted Rolo. Remove from cookie sheet and transfer to a plate. Put the plate in the refrigerator long enough for them to set completely. Remove from the refrigerator and store in a covered container.

As a tip, Sam’s Club sells Rolo Candy in a multi-pack box, which is cheaper than buying individual rolls. A great gift or party item. Sooooo easy.

World's Best Fruitcake

3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground clove
16 ounces mixed candied fruit (2 ½ cups)
3 cups raisins
1 pkg. (8 oz) pitted whole dates – chopped
1 pkg. (8 oz) whole red or green candied cherries
1 cup slivered almonds
1 cup pecan halves
½ cup candied pineapple – chopped
4 eggs
1 ¾ cups packed brown sugar
1 cup orange juice
¾ cup butter (1 ½ sticks) melted then cooled
¼ cup light molasses

Grease and sugar (as opposed to flour) two 10x3 ½ x2 ½ - inch loaf pans.

Stir together flour, baking powder, cinnamon, salt, nutmeg, allspice, and cloves. Add fruit, raisins, chopped dates, cherries, almonds, pecans, and pineapple; mix well until well coated. Beat eggs until foamy. Add brown sugar, orange juice, butter and molasses; beat until combined. Stir into fruit mix by hand. Scoop batter into two loaf pans filling each ¾ full.

Bake in 300 degree pre-heated oven for approximately 2 hours or until cakes test done. Best to cover pans loosely with foil after baking one hour to keep from over browning. When done remove pans from oven and allow them to cool on racks thoroughly before turning out of baking pans. Wrap in wine-, brandy-, or fruit juice-moistened cheesecloth. Overwrap with foil and store in refrigerator 3-4 weeks for a mellow flavor. (If you can wait that long) Another tip: try making them in mini loaf pans and give as foil wrapped gifts. Smaller pans will shorten baking time. Have fun and enjoy!!

Yummy Pork Chops With Apples & Kraut

4 1-inch thick pork chops
2 apples, peeled, cored & coarsely chopped
¼ cup raisins
¼ cup chopped walnuts
¼ cup packed brown sugar
¼ tsp nutmeg
1 can or bag of undrained sauerkraut

In fry pan brown chops on both sides. Preheat oven to 350 degrees.
Place chops in 9x13” greased baking pan. In big bowl, combine all
remaining ingredients and the spread over chops. Cover pan with foil
and bake one hour. Chops will be fork tender. I like using thick boneless
chops but bone-in chops work fine as well.

Ed’s Best Pot Roast

1-English Cut Beef Roast, 2-3 Lbs. Cut 2” Thick
2-Stalks Celery Chopped
6-Small Onions Peeled and Cut In Half
6-Carrots Peeled and Cut Into 3” Lengths
6-Medium Potatoes Washed, But Not Peeled, Cut Into Quarters
2-16oz.Cans Italian Stewed Tomatoes
½ Cup Red or White Wine (If You Have It)
Season With Salt and Pepper (Easy On The Salt)

Oil the bottom of a large, covered roasting pan. Put beef roast in pan. Surround the meat with the vegetables. Make sure some on the onions go on top of the roast. Lightly season with salt and pepper and add wine. Pour both cans of Italian stewed tomatoes over meat and vegetables. Add one additional can of water. Cover and place in 350 degree oven for 4 hours. During last hour, uncover. Add additional water if juices in bottom of roaster seem to be disappearing. If you can’t find an English Roast in your store, you could use a pot roast of any kind.

North Woods Slow Cooker Chili

1- 15-ounce can dark red kidney beans
1- 15-ounce can mild chili beans
2- 15-ounce cans tomatoes
2- pounds lean ground beef browned and drained
2- medium onions chopped
1-green bell pepper seeded and chopped
2-cloves garlic crushed
2-tablespoons mild chili powder
1-teaspoon black pepper
1-teaspoon cumin
1-teaspoon salt

Combine all ingredients in your slow cooker and simmer on low for 8-9 hours. Cooking time can be speeded up by cooking on high for the first 1½ hours. Serve with shredded cheese and sour cream topping plus your favorite crackers and beverage.

Dian’s Meatloaf

Mix Together well:

1 cup of fine bread crumbs
½ cup crushed fine Ritz Crackers
1 package Lipton Onion Soup Mix
½ cup warm water

Add and mix in:
¾ cup catsup
2 eggs, slightly beaten
2 1/4 lbs. Ground chuck or round

Topping:

Mix together well:
3 T. brown sugar
¼ cup catsup
¼ t. ground nutmeg
1 t. dry mustard

Split meat mixture into two equal parts and shape into rounded loaves. Put them one each in a pie tin or baking dish. Put half of the topping on each. Bake uncovered at 350 degrees for one hour. The best meatloaf I ever ate.

LAYERED SWEET & SOUR DELIGHT - PARTY APPETIZER

TOPPING

3/4 C. Cooked Chicken, chopped or shredded
½ C. Carrots, shredded
1/4 C. Unsalted peanuts, chopped
3 T. Green onions, sliced
1 T. Fresh cilantro, chopped (I used dried cilantro... 1 teaspoon)
2 T. Soy sauce
1 tsp. Fresh ginger, minced (I used powdered ginger, just a pinch I think)
1 tsp. Sesame oil

SWEET AND SOUR SAUCE

1/4 C. Brown sugar, firmly packed
3 tsp. Cornstarch
3/4 C. Water
1/4 C. Catsup
2 T. Rice vinegar
1 T. Worcestershire sauce
3 drops Tabasco

BASE

8 oz. Cream cheese, softened
1 T. Milk

Combine topping ingredients and mix well. Cover and refrigerate for several hours. Make Sweet and Sour sauce as follows: combine brown sugar and cornstarch, mix well. Gradually stir in water and remaining ingredients. Cook over medium heat, stirring frequently, until mixture thickens slightly, about 5 minutes. Cool, cover and refrigerate.

When ready to serve, make base by combining cream cheese and milk... beat until smooth and fluffy. Spread cream cheese mixture evenly on bottom of 10 inch serving dish or pie plate. Drizzle with about half of Sweet and Sour sauce. Spoon chicken topping mix evenly over cream cheese. Drizzle with rest of Sweet & Sour sauce. Garnish with more chopped peanuts and cilantro (I just used more peanuts and skipped the cilantro here). Serve with assorted crackers.