Hello! Welcome to My Country Kitchen’s March newsletter. I had the privilege of being a guest speaker on NMC Talk Radio with Randy and Michelle Rosado. We had a great time talking about My Country Kitchen’s latest cookbook, “Back to the Table with My Country Kitchen.” Randy and Michelle were awesome hosts and have a great informational radio. If you would like to listen to the podcast, please visit: http://www.nmctalkradio.blogspot.com

In this issue of Breaking News from My Country Kitchen, a subscriber asked me to find a meatloaf recipe using Stove Top Stuffing mix. I’m happy to report that I found many varieties of this recipe. However, I’m just featuring the one that my family really enjoyed. If you are looking for a recipe and can’t find it, please email me and I will do my best to locate the recipe for you.

For more recipes from My Country Kitchen, visit our blog. http://bettylynch.blogspot.com Please feel free to email me at [email protected]. I would love to hear from you.

Until next time, Happy Cooking!

Blessings,

Betty

New at My Country Kitchen:

We’re so excited about My Country Kitchen’s new logo wear and home products featured with our logo, the old country stove. Visit https://www.cafepress.com/blynch for t-shirts, golf shirt, aparon, coffee mugs, mouse pads, tote bags, baseball hat, journal for your favorite recipes, clock, and even a special t-shirt for your furry four legged friends. We appreciate everyone who purchases our logo and home products. Thank you!

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Stuffed Meatloaf

Ingredients:
2 lbs. ground beef
Stove Top stuffing mix
1/2 cup finely chopped green pepper
1/2 cup celery, chopped
1 medium onion, chopped
1/2 teaspoon. garlic salt
1 teaspoon salt
1/2 cup grated carrots, optional
2 eggs, beaten

Prepare Stove Top stuffing according to box directions; set aside. Crumble ground beef in large mixing bowl; add all other ingredients except stuffing. Mix well using hands. Place on sheet of foil big enough to wrap meatloaf for baking. Flatten meat mixture out; add stuffing mix on top. Using edge of foil nearest you, begin to roll meat mixture and press together all edges. Now completely wrap loaf with foil. Place in baking dish. Bake at 350 degrees for 2 hours. Remove from oven; let stand 5 minutes before serving.

We recommend serving with the Stuffed Meatloaf, Corn on the Cob and a garden salad. For left over meatloaf, don’t forget those awesome meatloaf sandwhiches.

For Dessert:

Peach Crumb Cake

Peach pie filling makes this delicious brown sugar crumb topped cake easy to prepare.

Ingredients:
1/2 cup butter (4 ounces), room temperature
1 cup light brown sugar, packed
3 large eggs
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/3 cup milk

Filling:
1 can (20 ounces) peach pie filling

Topping:
1/2 cup flour
4 tablespoons butter, room temperature
1/4 cup light brown sugar, packed
1/2 teaspoon cinnamon

Preparation:
Grease and flour a 9 inch baking pan. Heat oven to 350°.

Combine 1/2 cup of butter and 1 cup brown sugar; beat until light. Beat in the eggs and vanilla. Combine the flour, baking powder and cinnamon mixture; add to the batter, beating slowly, alternating with the milk. Beat on low until smooth. Spread about half of the batter in the prepared baking pan. Spread the peach pie filling over the batter. Spoon the remaining batter evenly over the peach layer and spread gently to cover the filling.

Combine topping ingredients; sprinkle evenly over the top. Bake for about 45 to 55 minutes, or until the cake springs back when lightly touched in the center.

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Now that Spring is here in beautiful East Texas, it is time to starting thinking about our family favorite - grilling on the grill. Here are some wonderful tips to make your grilling experience an exceptional one.

Be sure your grill is hot enough before starting.
Grill meat and vegetables about 4 inches from heat source and chicken about 6 8 inches away.
To add more flavor, try adding pre soaked chunks of natural hardwoods like Hickory.
Make sure grill is clean before cooking.
To prevent sticking, brush or spray a light coating of oil on grid.
If your grill has a top, close it to allow smoke to add it's flavor.
To keep poultry from drying out, grill with bone in and baste continuously.
Poultry dark meat takes longer than white meat so start it sooner.
Sear chicken on the skin side first.

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Classy Chefs in the Kitchen:

Join us on RYZE at Classy Chefs in the Kitchen for more tips and recipes. Meet new people who will inspire you to cook more. http://classychefs network.ryze.com/

 

Recipes Delivered to your Email Box Daily

Another great service that we are so proud to offer at My Country Kitchen is our Send Me Recipes service. This service is great for the newly married bride, the working mother, the stay-at-home mom, the single person who wants a variety of foods in their diet, and/or the empty nesters who are cooking for two again.

Send Me Recipes will send you delicious recipes delivered to your email box every day. You will save money at the grocery store as you will only be purchasing the ingredients you need for the week’’s recipes. You will save money by not purchasing expensive take-out food. You and your family will be eating healthier as you can control the fat, salt and sugar in each recipe. This recipe service is so amazing and is less than .25 cents a day! Can you believe that? This is a deal you can’t afford to pass up. So hurry and sign up today as this offer may not last long.

 

“Back to the Table with My Country Kitchen”

My Country Kitchen’s first cookbook, “Back to the Table with My Country Kitchen” is available for purchase. This cookbook is loaded full of cooking charts that will help you put a family meal together. Bring some Flavor to Your Family Meals! My Country Kitchen wants to help you get a grip on family mealtimes with:

Great tasting food.
Variations on old family favorites.
Healthy well-balanced menus.
Wholesome, good-for-you selections that taste great.
Easy and quick to prepare recipes.
Family dinners should be stress free!

Betty creates an array of luscious options that make any mealtime a pleasure, and totally stress free. Along with her great recipes, Betty provides cooking details, tables, and charts that simplify meal preparation and presentation. You can learn new tricks for your meal preparation, such as:

* Time your meal to arrive at the table all at one time.
* Herbs that enhance the flavor of foods and how to use them.
* Temperatures for optimal cooking of a variety of foods.
* Presentation suggestions and menu enhancing choices.
* Delicious substitutions for recipe selections.

Your cookbook is waiting for you at: http://www.bettylynch.biz

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