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MAMA MALONI'S MEATLOAF
MAMA MALONI'S MEATLOAF
2.5 LB. MEATLOAF MIX
1/2 CUP ONIONS
1 CUP EVAPORATED MILK
2/3 CUP CRUSHED RITZ CRAKERS
1 TBSP RIVER VALLEY GOURMET OLIVE OIL
1 CUP PARMESEAN CHEESE
SALT & PEPPER
1 TBSP RIVER VALLEY CHEESEBURGER SEASONING
MIX ALL INGREDIENTS TOGETHER AND THEN FORM MEATLOAF.
MIX ¾ CUP KETCHUP AND SOME BROWN SUGAR TOGETHER AND DRIZZEL OVER THE TOP OF THE MEATLOAF. BAKE @ 350 FOR 1 HOUR OR UNTIL DESIRED TEMPERATURE.
New Recipe
Roma Tomato Garlic Chicken
Ingredients
2 Chicken Breasts
Salt
Pepper
Garlic Powder
1 Packet River Valley Roma Tomato Garlic & Basil Pasta Sauce (follow directions on package)
1 Packet of River Valley Bruschetta Seasoning
2 or 3 cups of Cherry Tomatoes cut in half
3 cups of sliced Mushrooms
1 cup of cooked minute rice or pasta
Put Salt, Pepper & Garlic Powder on the Chicken. In a frying pan brown chicken on both sides in Oil, I used River Valley EVOO infused with Garlic. Add a can of Swanson’s Chicken Brown. Cover and cook over medium heat for 40 minutes. Add cherry tomatoes and sliced your mushrooms to pan with the chicken. Shake on Bruschetta Seasoning over the Chicken, Turn it over and put more seasoning on the other side. Let the broth simmer down so you have very little liquid left in the pan. In the meantime, make the Roma Tomato Garlic and Basil Pasta Sauce as per the directions on the package. Make the instant rice or pasta. Put the rice on the plate, add the chicken, top with mushrooms and tomatoes. Pour the Roma tomato Garlic Basil Pasta Sauce all over the top of the dish. Voila you have an amazing dinner