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This is a quick and easy dinner menu for those who like to eat well without spending a lot of time in the kitchen. Preparation time for this meal is a little over one hour not including the time needed for the dessert to chill. The pie can be served at a time later than the meal or it can be made the night before the meal to ease the preparation and serving of this meal.
Marvelous Meatloaf
1 pound lean ground beef
ΒΌ cup dry oatmeal
1 egg
1 tsp steak sauce
1 tsp Worcestershire sauce
1 packet dried onion soup mix
1 bottle ketchup or barbecue sauce
Mix beef and oatmeal together thoroughly in a large bowl. Mix egg, sauces and soup mix in small bowl until mixed well. Add to meat & oatmeal mixture. Blend well. Form into a loaf and top with ketchup or barbecue sauce. Sauce should cover entire top of loaf in even layer. Bake in a loaf pan at 350 degrees for one hour. Serves 4-6. This item freezes well after it has been baked so you may want to make one for now and one to reheat later.
Green Bean Casserole
1 16-ounce can of French Cut Green Beans
1 can Cream of Mushroom Soup
1 small can fried onions
Mix all ingredients in casserole dish and cover. Bake at 350 degrees for about 25-35 minutes. Serves 4-6.
Pineapple & Mandarin Orange Salad
1 20-ounce can of pineapple tidbits
1 15-ounce can of Mandarin Oranges
1 small box of Instant Vanilla Pudding
Drain pineapple juice and save in bowl. Drain and discard liquid from oranges. Mix pineapple juice with vanilla pudding until creamy and then stir in pineapple and orange pieces. Chill at least 30 minutes before serving. Serves 4-8. For variety, you may also stir in additional fresh fruit pieces such as bananas or kiwis.
Peanut Butter Pie
1 8-ounce tub of Cool Whip or other whipped topping
1 cup Confectioners Sugar (powdered sugar)
1 8-ounce package of Cream Cheese
8 ounces of Peanut Butter (creamy or chunky, any brand)
1 ready-made Graham Cracker Crust
Leave cream cheese out until it is room temperature. Mix all ingredients well in a bowl. Chill in the bowl for 2-3 hours before spooning into piecrust. Smooth into piecrust and refrigerate before serving. Keep leftovers in the refrigerator as well. Serves 6-8.
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