Fireantsandfleas Recipes

A FIREFIGHTER'S MEATLOAF

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Soak the bread in warm water in a small bowl. Place the beef in a large bowl. Drain bread and add to beef along with green onion, onion, salsa, Dijon mustard, Worcestershire sauce, garlic, salt and pepper. Mix by hand until well blended. Form into a loaf and place in a greased loaf pan.
• Bake for 1 hour in the preheated oven. Drain off excess fat and top with barbeque (Diana) sauce. Return to the oven and bake for an additional 15 minutes.

FIRE ANTS AND FLEAS

Steps:

• Rinse the wild rice well and drain. Melt 4 tablespoons butter in a large heavy saucepan and saute the onion for several minutes until soft.
• Add the dried cranberries and rice and mix well.
• Add the chicken stock and salt. Bring to a simmer, cover, and continue to cook over very low heat, checking occasionally, for 45 minutes or until the rice is cooked. Add additional broth if needed.
• Add parsley to the cooked rice. Taste and season with salt and pepper.

FIREMEN'S MEAT LOAF

Steps:

• In a large bowl, prepare the cornbread stuffing according to package directions. Add eggs, mushrooms and garlic powder. Crumble beef over mixture and mix well. , Shape into a loaf in a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 1-1/4 hours; drain. Top with chilies. Cover and bake 20 minutes longer or until meat is no longer pink and a thermometer reads 160°., Sprinkle with cheese and top with salsa. Bake, uncovered, for 5-10 minutes or until cheese is melted.

FIRE ANTS AND FLEAS

Steps:

• Rinse the wild rice well and drain.
• Melt 4 tablespoons butter in a large heavy saucepan and saute the onion for several minutes until soft.
• Add the dried cranberries and rice and mix well.
• Add the chicken stock and salt.
• Bring to a simmer, cover, and continue to cook over very low heat, checking occasionally, for 45 minutes or until the rice is cooked.
• Add additional broth if needed.
• Melt 2 tablespoons butter in a medium pan and saute the grapes until warm and fragrant.
• Add grapes and parsley to the cooked rice.
• Taste and season with salt and pepper.