From the Kitchen: Winning potluck and party meat dishes

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By Elli Rarick

We are officially into the holiday party season now that Thanksgiving has come and gone. Groups, families and employers everywhere are planning their annual gatherings and celebrations. Every such event will have one central theme - food. As far back as time goes, a feast has always been the way to fellowship and celebrate with those around us.

So, make your shopping list and get out your slow cookers and oven roasting pans one more time. I found some delicious meat recipes in Taste of Home's 2007 "Church Supper" recipe cards. Any one of these dishes will be a winner on the dinner table or on any buffet.

Jacquie Potter of Morriston submitted a recipe for meatloaf with a different twist as it has ham and mozzarella cheese rolled into it - Meatloaf Cordon Bleu.

The Citrus Turkey Roast recipe is prepared in a slow cooker which certainly offers a new way to fix a turkey roast and gravy that is absolutely delicious.

The Savory Sandwich Ring is a tasty alternative to the traditional submarine sandwich and will be welcomed by young appetites also.

Meatloaf Cordon Bleu

Jacquie Potter, Morriston

2 beaten eggs

three-fourths cup soft bread crumbs

one-half cup tomato juice

3 tablespoons snipped parsley

one-half teaspoon dried oregano, curshed

one-fourth teaspoon salt

one-fourth teaspoon pepper

1 small clove garlic, minced

one-half cup minced green pepper

one-half cup minced onion

2 lbs. lean ground beef

8 thin slices boiled ham

1 and one-half cups shredded Mozzarella cheese

1 can of pizza sauce

Enough sliced Mozzarella cheese cut into wedges to cover finished roll

Combine eggs, bread crumbs, tomato juice, parsley, oregano, salt, pepper, garlic, green pepper and onion. Stir in ground beef, mixing well.

On wax paper pat meat to a 12 in. x 10 in. rectangle. Arrange ham slices atop meat, leaving small margin around edges. Sprinkle shredded cheese over ham. Starting from short end carefully roll up meat using wax paper to lift. Seal edges and ends. Place roll, seam side down, in a 13 x 9 x 2 pan.

Bake in 350 degree oven for 1 hour 15 minutes, or until done. Brush pizza sauce on top of meat loaf, place cheese wedges over top of roll; return to oven for 5 minutes until cheese melts. Serves 10-12.

Citrus Turkey Roast

Kathy Kittell, Lenexa, KS

1 frozen boneless turkey roast, thawed (3 pounds)

1 tablespoon garlic powder

1 tablespoon paprika

1 tablespoon olive oil

2 teaspoons Worcestershire sauce

one-half teaspoon salt

one-half teaspoon pepper

8 garlic cloves, peeled

1 cup chicken broth, divided

one-fourth cup water

one-fourth cup white wine or additional chicken broth

one-fourth cup orange juice

1 tablespoon lemon juice

2 tablespoons cornstarch

Cut roast in half. Combine the garlic powder, paprika, oil, Worcestershire sauce, salt and pepper; rub over turkey. Place in a 5-qt. slow cooker. Add the garlic, one-half cup broth, water, wine or additional broth, orange juice and lemon juice. Cover and cook on low for 5-6 hours or until a meat thermometer reads 170 degrees.

Remove turkey and keep warm. Discard garlic cloves. For gravy, combine cornstarch and the remaining broth until smooth; stir into cooking juices. Cover and cook on high for 15 minutes or until thickened. Slice the turkey; serve with gravy. Yield 12 servings.

Peppered Meatballs

Darla Schroeder, Stanly, ND

one-half cup sour cream

2 teaspoons grated Parmesan or Romano cheese

2 to 3 teaspoons pepper

1 teaspoon salt

1 teaspoon dry bread crumbs

one-half teaspoon garlic powder

1 -one-half pounds ground beef


1 cup (8 ounces) sour cream

1 can (10 and three-fourths ounces) condensed cream of mushroom soup, undiluted

2 teaspoons dill weed

one-half teaspoon sugar

one-half teaspoon pepper

one-fourth teaspoon garlic powder

In a large bowl, combine the sour cream and Parmesan cheese. Add pepper, salt, bread crumbs and garlic powder. Crumble the meat over mixture and mix well. Shape into one-inch balls. Place meatballs on a greased rack in a shallow baking pan. Bake at 350 for 20-25 minutes or until no longer pink; drain.

Transfer the meatballs to a one and a half quart slow cooker. Combine the sauce ingredients; pour over meatballs. Cover and cook on high for 2 hours or until heated through. Yield 1-one-half dozen (2 cups sauce).

Savory Sandwich Ring

Susanne Ebersol, Bird-in-Hand, PA

2 tubes (11 ounces each) crusty French bread dough

2 teaspoons olive oil

3 garlic cloves, pressed

one-half teaspoon Italian seasoning

one-third cup Italian salad dressing

one-half pound thinly sliced deli ham

one-fourth pound slices process American or Swiss cheese, halved

one-fourth to one ?half pound thinly sliced deli roast beef or turkey

2 cups shredded lettuce

1 medium red onion, thinly sliced

1 medium green pepper, thinly sliced

1 medium tomato, thinly sliced

Place both loaves of dough seam side down on a greased 14 in. pizza pan, forming one large ring; pinch ends to seal. With a sharp knife, make eight one-half-inch?deep slashes across the top of dough; lightly brush with oil.

Spread garlic over oil; sprinkle with Italian seasoning. Bake at 350 deg. for 25-30 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

To assemble, cut bread in half horizontally. Brush salad dressing over cut sides. Layer the bottom half with ham, cheese, beef or turkey, lettuce, onion green pepper and tomato; replace top. Serve immediately. Refrigerate leftovers. Yield: 8-10 servings.