Posting this because I can never find the recipe when I need it. Recognition to Alex for giving this to me.

1 lb of ground beef (85%)
2 slices of wheat bread
1 egg
3 tablespoons of milk
3 tablespoons of ketchup
1 tablespoon of mustard
1/4 cup oatmeal
 

1. In a bowl, add all the ingredients and mix up with your bare hands.  For the bread, you’ll need to tear the slices into little pieces (about the size of a dime or nickel).  Once it’s mixed, plop the mass into your baking dish.  Line your dish with foil first; it’ll make clean-up afterwards way easier.  Shape the meat into an oblong loaf, and then squirt some ketchup on it and spread it around all sides.

2. Pre-heat oven to 325.  Cook the meatloaf for about 55 minutes.  All ovens heat differently, so you might want to check if after 50 minutes and go from there.

3. You can add onions, celery, salt ‘n pepa, or whatever you want to this recipe.  The above is just the basic mix (which is what I make).  You can also add onion soup mix, which can be pretty tasty unless you put in too much.  I think ½ package is a good amount.  Personally, I use the basic recipe above, and add slightly more mustard.

First time making this. Didn’t turn out too bad.

CRUST:
1 1/2 cups graham cracker crumbs
1/3 cup sugar
1/2 cup walnuts – chopped fine
1 teaspoon ground cinnamon
1/3 cup (5 tablespoons) butter – melted

Cream Cheese Filling:
12 ounces cream cheese – softened
1 cup sugar
3 eggs

Pumpkin Filling:
15 ounces (1 can) solid packed pumpkin
3 eggs – seperated
3/4 cup sugar – divided
1/2 cup milk
2 tablespoons ground cinnamon
1/2 teaspoon salt
1 envelope of unflavored gelatin
1/4 cup cold water
8 ounces (1 tub) whipped topping

Crust:
1. In a medium bowl, mix the crumbs, walnuts, sugar and cinnamon together.
2. Stir in melted butter until all is moistened.
3. Press into an ungreased 13×9 baking dish.

Cream Cheese Filling:
1. In a large mixing bowl, beat the cream cheese until smooth.
2. Beat in a sugar and eggs until fluffy.
3. Pour over the crust and bake at 350° for 20 minutes or until set.
4. Allow to cool.

Pumpkin Pie Filling:
1. In a large saucepan, combine the pumpkin, egg yolks, 1/2 cup of sugar, milk, cinnamon and salt.
2. Cook and stir over low heat 10-12 minutes or until mixture thickens.
3. Remove from heat.
4. In a small saucepan, sprinkle gelatin over cold water, let stand for 1 minute.
5. Over low heat, stir the gelatin until it is dissolved completely.
6. Stir in the pumpkin mixture, allow to cool.
7. Beat the egg whites, with the remaining 1/4 cup of sugar until stiff peaks form. May not get real stiff but will become thick and glossy.
8. Fold into the pumpkin mixture.
9. Pour pumpkin mixture over the cream cheese layer.
10. Top with a layer of whipped cream topping.
11. Refrigerate for at least 4 hours or until completely set.

1 lb of round steak
4 tablespoons soy sauce
4 tablespoons white sugar
6 tablespoons vegetable oil
2 cloves garlic, minced
2 green onions
2 tablespoons sesame seeds
1/2 tablespoon crushed red peppers
3 bunches of broccoli remove from stem
2 red bell peppers sliced into strips

1. Mix soy sauce, sugar, 4tbsp oil, garlic, and onions in a large bowl. Set aside.

2. Cut steak into strips and add to bowl. Cover and refrigerate overnight, or at least 30 minutes.

3. Add 2 tbsp oil in wok and fry broccoli and red bell peppers for 3 mins on med-high heat.

4. Add steak strips with sauce to wok and cook until brown, about 5 minutes. Add sesame seeds and cook for additional 2 minutes.

5. Serve with rice