Decided to incorporate my recipes here, and invite readers to leave links to their contributions to Recipe Exchange. Whether you want to share the same dish, or one of your own choosing, is your decision. Accompanying photos would be great, but it’s your choice. It’s not always easy to remember to whip out your camera before chowing down. I’ve missed that particular boat many, many times.
“Maui No Ka Oe” Meatloaf
1 1/2 lb. ground beef
1/2 c finely chopped onion
1 small can button mushroom slices, cut in halves
1 egg, beaten
1 1/2 tsp salt
1/4 tsp pepper
2 cans tomato sauce (8 oz. ea)
3 Tbsp vinegar
2 Tbsp sugar
2 Tbsp prepared mustard
2 tsp Worcestershire sauce
1/2 c waterCombine beef, crumbs, onions, mushrooms, beaten egg, salt, pepper and 1/2 can tomato sauce. Form into loaf and put in shallow pan. Mix the rest of the sauce and remaining ingredients, and pour over loaf. Bake in 350 degree oven for 1 hour. Makes 4 to 6 servings.
I’ve served the meatloaf with rice, collard greens (delicious…although from a can), and a spring mix salad, with blueberries, strawberries and honey roasted almonds, and blue-cheese dressing, thinned with sprinkles of water (fewer calories, and makes 2 to 3 Tbsp dressing go further when tossing ingredients.)
………”ono”……………….as we say in hawaiian
………deeeelicious!!!……………in any language
…………….hugmamma.
hugmamma's MIND, BODY and SOUL 
As you can see, I’m perusing through your website. I love the recipe idea too. Good grief — am I going to have to copy EVERYTHING you do? Haha…
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Copy away, my friend. I’m not a tech wiz, so I have difficulty with the mechanics of doing what others do effortlessly, like establishing links and images and so on and so on. Hence, my recipe exchange page went nowhere. 😦 And truthfully…I’ve not the patience.
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This is really my favorite 🙂
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Do you cook, Jake? Hats off to you if you do…if not, you’re always welcome to stop by…and salivate…hugmamma. 😉
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Mango Mimosa (“Too Hot in the Kitchen” by Holly Clegg)
4…..very ripe mangoes, diced; plus 1 mango, cut into 1/2-inch cubes, for garnish
1…..(750) bottle champagne
1. In a food processor or blender, puree diced mangoes. Using a fine-mesh sieve, strain puree, discarding any solids. (You should have approximately 1 1/2 cups puree.) In a large pitcher, mix together pureed mango and champagne.
2. Thread 3 to 4 mango cubes each onto 8 skewers. Pour mango mimosa into 8 glasses and serve each with a mango skewer.
Per cocktail – protein:1g; fat:0g; carbohydrate:19g; fiber:2g; sodium:2mg; cholesterol:0mg; calories:135.
Makes 8 cocktails. Working time 15 min. Total time 15 min.
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Burgundy Chicken Linguini
By: Bambino’s Italian Cafe
Dinner for two.
Ingredients:
· 3 glasses of wine–1 for the cook, 1 for your hubby, 1 for the dish ( we like St James Country Red Missouri Wine)
· 1 box linguini
· 3 Tbsp. olive oil
· 2 boneless skinless chicken breasts
· 1/2 cup sliced mushrooms
· 2 cloves garlic (minced)
· 1/2 cup diced tomatoes
· 1/2 cup marinated artichokes hearts
· 1 cup marinara or spaghetti sauce – I liked Bertolli Marinara w/Burgundy Wine the best for this but hey whatever makes your heart happy!
Directions:
1. Open your bottle of wine and pour three glasses. Enjoy one for yourself, give one to your hubby and save one for the dish.
2. Boil the linguini per the directions on the box. Drain and set aside.
3. While the pasta is boiling, cut up your chicken breast and saute it in a large skillet over medium heat with the olive oil. Once the chicken is no longer pink, add your mushrooms and mince garlic and saute a few minutes until the mushrooms are tender.
4. Add linguini, 1 glass red wine, diced tomatoes, artichokes hearts and marinara. Stir well and bring to a boil. Reduce heat and simmer for five minutes.
5. Serve on two plates. This actually makes about 4 servings but it all depends on how hungry you are ; )
Also I like to make this a day ahead and let it sit in the refrigerator and let all the ingredients get all friendly!
Yield: 2 servings
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