WINNING RUTABAGA RECIPES - 8/24/2010
 
FIRST PLACE-MOM’S BEST BAGA MEATLOAF WITH RUTABAGA & SWEET POTATO PUREE
 
INGREDIENTS: 1 lb. each ground beef, turkey & pork sausage, 2 eggs, ¼ c. grated Parmesan Cheese, ½ c. seasoned bread crumbs, 1 pkg. onion soup mix, ¼ c. ketchup, 1 Tbs. Worcestershire sauce, 1 Tbs. minced garlic, 2 tsp. Italian seasoning, ½ tsp. black pepper PUREE INGREDIENTS: 1-3/4 c. diced rutabaga, 2 c. diced sweet potato, 1 stick of butter, 4 oz. cream cheese, 1/8 tsp. nutmeg, salt & pepper to taste, 6 c. water for boiling
DIRECTIONS: Preheat oven to 350 degrees. MEATLOAF: Thoroughly combine all ingredients. Place in 9x13” baking pan. Shape into a loaf. Loaf should be approximately 2” deep. Bake @ 350 degrees for 1 hr. 15”. When done, remove from oven and let stand for 5 minutes. PUREE: While meatloaf is baking, place diced baga in a microwave safe dish and microwave for approximately 5 minutes (if you have a “Baked Potato” setting on your microwave set for 2 baked potatoes). Heat water to boiling in a large pot. Add sweet potatoes & rutabaga to boiling water, boil until sweet potatoes are soft enough to mash, approximately 10 minutes. Drain and return to pan. Using a hand mixer, beat sweet potatoes & baga until smooth. Add butter, cream cheese & nutmeg. Mix until well blended. Add salt & pepper to taste. After meatloaf has rested for 5 minutes, “frost” it with puree. If you want to get fancy you can use a large frosting tip & pastry bag and pipe a pretty pattern with the puree.
 
 
F-“RUTA” THE VINE-SECOND PLACE WINNER
 
INGREDIENTS: 28-36 grape leaves,1 tsp. Sea Salt, 1 lemon ½ tsp. salt, 1-1/2 -1 ¾ c. Minute Rice (depending on the fat content of your meat), olive oil, ¼ lb. feta cheese, 1 c. each finely chopped onion-celery-green pepper, 2 c. cooked small diced rutabaga INGREDIENTS FOR CHICKEN FILLING: 1 lb. ground white chicken 1-1/2 tsp. poultry seasoning, ½ lb. Monterey Jack cheese, 1-1/2 tsp. minced garlic, 1 tsp. sage, 1-14 oz. can chicken broth INGREDIENTS FOR BEEF/LAMB FILLING: ½ lb. ground beef mixed with ½ lb. ground lamb, 1-1/2 tsp. Thyme, 1 tsp. Italian seasoning, ½ lb. Mozzarella cheese, 2-1/2 tsp. minced garlic, 1-14 oz. can beef broth
DIRECTIONS: Pick fresh, supple grape leaves, youngest leaves- the best. Bring 8 c. water to boil, add juice of ½ lemon and 1 tsp. sea salt. Carefully unroll the leaves (do not separate them). Turn off heat and place leaves in the hot water for 3 minutes. Remove leaves, place them in a bowl and cover with cold water. Cool, drain in colander. THE FILLING: In large skillet sauté onions, celery and peppers in 2-1/2 -3 Tbs. olive oil and all the seasonings for the meat you are using until the onions are translucent. Add the meat and brown well. Add broth and rutabagas and bring to a boil. Add cheeses and stir until cheeses are completely melted. Add rice, cover and let sit while you prepare your loaf pan. MAKE THE LOAF: lightly brush interior of round jell-o mold with olive oil. Use paper towel to remove any excess that may drip into the bottom. Your pan size and grape leaf sizes will determine how many grape leaves you’ll need. Lay grape leaves in a single overlapping layer around the bottom of the pan. Add a second and third layer, working up the sides of the pan, and hanging over the sides and in the center opening of the mold. Use leaves that are whole and without any damage for the bottom layer (which will show on the top); torn leaves can be used on the inner layers. Preheat oven to 400 degrees. Spoon the filling into the leaf lining, resisting any temptation to pat it down. Level it off along the top. Fold the grape leaves in over the filling and tuck it. If there are gaps, use more leaves to cover, tucking the edges inside the pan. Sprinkle the top with water, about 3-4 handfuls, or brush lightly with olive oil and bake for 30”. Allow to cool for 10-15”. Place a serving dish over the loaf, invert and release the loaf. DECORATING THE WREATH: Reserve some filling and place in the center of the cooked loaf and add colorful garnishes. Lemon is a traditional taste with grape leaf recipes. May be served with tzatsiki sauce and a few diced tomatoes on top. Great for an appetizer or as a meal.
 
 
GREEN BAY PACKER ITALIAN SOUP-THIRD PLACE WINNER
 
INGREDIENTS: 9 c. water, 1 lg. green pepper-diced, 2 c. carrots-diced, 1 lg. rutabaga-cubed, 1 can cut green beans (drained), 1-24 oz. jar spaghetti sauce, 1 tsp. garlic powder, 2 tsp. Italian seasoning, ½ c. grated parmesan cheese, 1 c. celery-diced, 1 lg. onion-diced, 5 med. potatoes-cubed, 1 sm. pkg. frozen peas, 5 Abby Land pre-cooked Brats (cut into bite-size pieces), 1 tsp. black pepper, 3-4 Tbs. beef base (to taste)
DIRECTIONS: Add rutabagas, carrots, celery, green pepper, potatoes and onion to water; bring to boil and simmer until vegetables are tender. Add peas, green beans, spaghetti sauce, grated parmesan cheese, brats and seasonings. Simmer 15 minutes. Yields 10-12 servings. Serve with garlic bread
 
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