Meatloaf with Cauli-tatoes

Suggested Piece: 11" Large Skillet, 3 Qt Sauce Pan with Culinary Basket

Ingredients

Meatloaf
2 lbs. ground turkey or beef
1/2 onion (#2 cone)
1 yellow squash, small
1/2 c. barbecue sauce
2 eggs
1 tbsp. chili powder
1 1/2 tsp. salt

Cauli-tatoes
3 c. cauliflower (#2 cone)
2 large potatoes
2 clove garlic (#1 cone)

Topping
4 slices cooked bacon, crumbled
1/2 French fried onions
Sharp cheddar cheese (#1 cone)

Directions
Combine all ingredients for meatloaf and press into bottom of 11" Large Skillet. Cook over medium heat until Vapo-Valve clicks then reduce heat to low for 40 minutes.

Place 1/2 inch of water in bottom of 3 Qt. Sauce Pan and begin warming over medium heat. Meanwhile, process potatoes on #3 cone, cauliflower on #2 cone, and garlic on #1 cone into Culinary Basket. Set Culinary Basket in 3 Qt. Sauce Pan and cover. Cook on medium until Vapo-Valve clicks, then reduce heat to low. Cook on low heat for approx 15-20 minutes or until potatoes are soft. Empty water from 3 Qt. Sauce Pan, transfer potatoes from Culinary Basket, and stir with fork until mashed.

When meatloaf is cooked through, pour off excess liquid. Spread cauli-tatoes over top meatloaf, and top with bacon crumbles, French fried onions, and shredded cheese. Broil in oven uncovered until cheese is melted and potatoes are golden brown.

Ultimate Green Bean Casserole

Suggested Piece: 11" Large Skillet

Ingredients
For the topping:
4 slices hearty bread, torn into small pieces
2 tbsp. butter, softened
¼ tsp. salt
⅛ tsp. pepper
6 oz. (about 3 cups) canned fried onions
For the beans and sauce:
2 lbs. fresh green beans, trimmed and halved crosswise
Salt & pepper to taste
3 tbsp. unsalted butter
1 lb. white mushrooms, sliced thin
3 garlic cloves, minced
3 tbsp.  flour
1½ c. chicken broth
1½ c. heavy cream

Directions

For the topping:

Combine the bread pieces, softened butter, salt and pepper in a blender or food processor and pulse until crumbles are coarse. Toss with canned fried onions in a large bowl and set aside.

For the beans and sauce:

Place frozen green beans in 11" Large Skillet and cook using the medium - click - low method for 5 mins. Remove from heat and place blanched green beans in paper towel lined colander. 

Melt 3 tablespoons butter in 11" Large Skillet over medium heat. Add mushrooms, garlic, ¾ teaspoons salt and ⅛ teaspoon pepper. Cook until the mushrooms release their moisture and then liquid evaporates, about 6 minutes.

Add 3 tablespoons flour and cook for 1 minute, stirring constantly. Add in the broth and simmer, stirring constantly. Stir in the heavy cream and cook until liquid thickens and reduced to about 3½ cups, or for about 12 to 15 minutes. Add salt and pepper to taste, if desired.

Stir in green beans. Sprinkle with topping, cover and cook over medium heat about 15 mins. Remove cover and place under broiler until topping is golden brown.

Tip: For a new spin on an old favorite substitute green beans for halved Brussels sprouts! Also, if you want to make this ahead mix up your bread-crumb topping and store it in the refrigerator for up to 2 days. Combine with onions just before baking. You may make the bean and sauce mixture and refrigerated, covered, for up to 24 hours. To serve, heat casserole in 425 degree oven for 10 minutes, then add topping and bake as directed above.

Green Bean Casserole

Suggested Piece: Multi-Purpose 5 Quart -or- 5 Quart Roaster

Ingredients
Frozen or fresh green beans
1 can cream of mushroom soup
Cheddar cheese (#1 cone)
2 - 3 mushrooms (#4 cone)
1 cup milk
1 tbsp. Worcestershire sauce
1/4 tsp. pepper
1 can French's fried onion rings, divided

Directions
Combine green beans, soup, cheese, mushrooms, milk, Worcestershire sauce, and pepper in a large bowl; stir in half of French fried onion rings. Spoon mixture into a lightly into Multi-Purpose 5 Quart or 5 Quart Roaster. Cover and cook on medium heat until Vapo-Valve clicks then reduce heat to low for 20 minutes. Sprinkle remaining onion rings on top of casserole before serving.