1 Onion, minced

1 1/2 Tablespoons butter

1 1/2 Pounds ground beef

1/2 Cup fresh bread crumbs

1 Egg

1/2 Cup tomato sauce

1 1/2 Teaspoons salt

1/4 Teaspoon pepper

Preheat oven to 350 degrees.  In a small skillet, saute the onion in butter until soft.  In a large bowl combine the onion with the beef, bread crumbs, egg, tomato sauce, salt and pepper.  M ix well.  Form into a loaf and place in a 10″ x 14″ baking pan.  Pour 1/2 cup of the barbecue sauce (see recipe below) over the loaf.  Bake for one hour, basting from time to time with the remaining barbecue sauce.

1 1/2 Cups tomato sauce

1/2 Cup water

2 Tablespoons vinegar

3 Tablespoons brown sugar

2 Tablespoons prepared mustard

2 Teaspoons Worcestershire sauce

In a sauce pan combine all the ingredients and heat until well blended, stirring continuously.  Use in meat loaf recipe above or wherever you would use barbecue sauce.

2 1/2 Cups all purpose flour

1 2/3 Cups sugar

2/3 Cup shortening

1 Cup milk

1/4 Cup white creme de menthe

3 1/2 Teaspoons baking powder

1 Teaspoon salt

1 Teaspoon vanilla

5 Egg whites

1 12 Ounce jar fudge ice cream topping

3 Tablespoons white creme de menthe or creme de menthe flavored syrup

4 Drops green food coloring

1 8 Ounce container frozen whipped topping, thawed (3 1/2 cups)

Heat oven to 350 degrees.  Grease and flour a 13″ x 9″ x 2″ pan.  Beat flour, sugar, shortening, milk, 1/4 cup creme de menthe, baking powder, salt and vanilla in a large bowl with electrick mixer on low speed for 30 seconds.  Scarping bowl constantly.  Beat on high speed for 2 minutes, scraping bwol occasionally.  Beat in egg whites on high speed for 2 minutes scraping bwol occasionally.  Pour into pan.  Bake 40 to 45 minutes or until a toothpick inserted in center comes out clean or cake springs back when touched lightly in the center.  Cool completely.  Spread ice cream topping over cake.  Carefully fold 3 tablespoons creme de menthe and food coloring into whipped topping and spread over cake. Cover and refrigerate any remaining cake.

1/2 Cup butter

3/4 Cup sugar

1 Ounce square unsweetened chocolate, melted and cooled

1 Teaspoon vanilla

2 Eggs

1 8″ Graham cracker pie shell

1 Cup heavy cream, whipped and sweetened

1 Adult

Cream butter and gradually add sugar and beat well.  Blend in cooled chocolate.  Add vanilla and add eggs, one at a time, beating well after each addition.  Pour into pie shell and chill for about 2 hours.  Top with whipped cream before serving.

Calling all Cooks!  We would love to share your favorite recipes.  Please submit to sharonbouchard52@gmail.com or call Sharon Bouchard at 515-2519.