June Recipes

Specialty Care Assisted Living

Ruth’s Meatloaf


1 1/2 lbs ground beef
1 cup bread crumbs
1 onion, chopped
1 egg
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 can tomato sauce

1 1/2 can tomato sauce
1/2 cup water
3 tablespoons vinegar
3 tablespoons brown sugar
2 tablespoons mustard
2 teaspoons Worcestershire Sauce

Combine first 7 ingredients and form loaf. Mix sauce and pour over loaf. Bake at 350 for 1 hour and 15 minutes.

Sheila’s Sweet & Sour Beets With Pineapple


1 can of cut beets
1 can of chunky pineapple
1/2 cup white sugar
1/2 cup brom sugar
1/2 cup vineagar
1 cup water

Drain canned beets and pineapple, save the juice from the pineapple can. Mix ingredients together and cook on stove. Add in pineapple juice. Bring to boil until the mixture thickens. May be served warm or cold.

Kim’s Fluffy Fruit Salad


1 small container
8 oz container of Cool Whip
1 can of condensed milk
1/4 cup lemon juice
1 large can of cherry pie filling
1 large can of pineapple tidbits
1 small can of pineapple tidbits

Mix Cool Whip, condensed milk and lemon juice together with a spoon. Once these are mixed, stir in the remaining ingredients. Then place your bowl in refrigerator to chill for about 4 hours before serving.

Lucinda’s Cream Cheese Pound Cake


3 1/4 cups all-purpose flour
1/2 tsp. salt
1 1/2 cups butter or margarine, softened
1 (8 oz) pkg cream cheese, softened
3 cups sugar
6 eggs, room temp
1 tsp. vanilla
1/2 tsp almond extract

Preheat oven to 325. Grease and flour a 10-inch tube pan.
Combine flour and salt, then set aside.

In a large bowl, mix butter or margarine and cream cheese for one minute. Add sugar gradually after 2-3 mins, then beat in eggs one at a time, mixing well after each addition. Stir in vanilla and almond extract. Fold in flour until combined, do not over mix.

Spoon batter into prepared pan and place on baking sheet in oven. Bake 1 1/2 hours or until toothpick inserted near center comes out clean. Cool on wire rack 10 mins before removing from pan.