Post # 12 Julie’s Favorite & Owens Chicken Breasts

I promised at the end of Post # 9 that I would offer “Julie’s Favorite” (a recipe for a tomato based meat loaf), and
an unusual take on baked chicken breasts.

Here they are:

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Julie’s Favorite – Glazed Meatloaf
( It might also be called “Meatloaf with a Sweet Tooth” )

Ingredients:

1/3 cup Heinz Ketchup
1/4 cup water
1 cup soft bread crumbs

1 and 1/2 pounds lean ground beef
2 eggs – well beaten ( equivalent of an electric beater at medium for 2 minutes )

2 tablespoons minced fresh onion
1 teaspoon salt
1/8 teaspoon pepper

1/4 cup Heinz tomato Ketchup
2 tablespoons pancake syrup, light corn syrup,
or honey

Preparation:

In a small (2 cup plus) bowl,
combine the 1/3 cup ketchup and water,
stir in bread crumbs and set aside.

In a large (2 quart plus) bowl, place the meat, eggs, onion, salt and pepper. Add the bread crumb mixture, and combine thoroughly.
Form into a loaf in a (8″ x 4″ x 1-11/2 to 3 “) baking dish or pan.

Bake at 350 degrees for 1 hour.

In the meantime, combine the 1/4 cup ketchup and syrup.
Spread over the top of the meat loaf for the last 10 -15 minutes of baking.

Let stand for 5 minutes before slicing.
Don’t worry if the spread doesn’t form into an actual glaze. It will work it’s magic just the same.

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Owens Chicken Breasts

My brother’s family acquired this simple recipe from a family named Owens with whom they shared a summer retreat in Maine many years ago.

For two. Simply multiply for more:

Ingredients:

1 whole skinless chicken breast (cut into two portions)
3 ounces Red Russian Dressing (the Wish Bone Company offers it)

2 1/2 ounces of Apricot Preserves

1/2 packet of dry onion soup mix

Preparation:

Place the chicken breasts in a buttered 24 oz baking dish
Add (and coat the breasts with) the other ingredients
Bake at 350 degrees for 1 hour.

The dish has an unusual sweet tang to it.

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