For the past 20 years, Dillard’s has supported RMHC through the sale of the Southern Living Christmas Cookbook, raising more than $7 million to support the Charity and the children and families we serve. This year is no different. The limited edition cookbook hits stands in September, but to tide you over until you get your copy, here are some of our favorite recipes – meals that would make a wonderful addition to your table or the table at your local Ronald McDonald House.
Tomato Basil Meatloaf
1 lb. ground chuck
1 lb. lean ground pork
1 (14.5-oz.) can diced tomatoes with basil, oregano, and garlic, drained
1/3 cup marinara sauce
1/3 cup Italian-seasoned breadcrumbs
1 large egg, lightly beaten
1 tsp. table salt
1 tsp. black pepper
½ cup (2 oz.) shredded mozzarella cheese
Preheat oven to 375°. Stir together ground chuck and pork in a large bowl. Process diced tomatoes in a blender or food processor 5 seconds or until slightly chunky, stopping to scrape down sides as needed. Stir tomatoes, marinara sauce, and next ingredients into ground beef mixture just until combined. Shape into a 9- x 5-inch loaf. Place meatloaf on a wire rack in an aluminum foil-lined jelly-roll pan.
Bake at 375° for 1 hour. Top with mozzarella cheese, and bake 15 more minutes or until center is no longer pink. Let stand 5 minutes before serving.
1 ½ lb. lean ground beef or turkey
1 (15.5-oz.) can original Sloppy Joe sauce
1 (15-oz.) can chili with beans
1⁄2 (30-oz.) package frozen country style shredded hash browns (about 4 cups)
2 cups (8 oz.) shredded cheddar cheese
Preheat oven to 425°. Brown ground beef in a large skillet over medium-high heat, stirring often, 7 to 10 minutes or until meat crumbles and is no longer pink. Stir in Sloppy Joe sauce and chili. Spoon chili mixture into 8 lightly greased 10-oz. ramekins. Top with frozen hash browns.
Bake, covered, at 425° for 30 minutes; uncover and bake 10 more minutes or until browned and crisp. Sprinkle with cheese, and bake 5 more minutes or until cheese is melted.
Green Beans with Goat Cheese, Tomatoes and Almonds
½ cup sliced almonds
2 lb. haricots verts (tiny green beans), trimmed
3 Tbsp. sherry or white wine vinegar
2 Tbsp. fresh lemon juice
¾ tsp. table salt
½ tsp. black pepper
1/3 cup olive oil
1 pt. cherry tomatoes, halved
2 shallots, thinly sliced
2 garlic cloves, minced
4-oz. goat cheese, crumbled
Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant, stirring halfway through. Cook green beans in boiling salted water 6 to 8 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain. Whisk together vinegar and next 3 ingredients in a large bowl; add olive oil in a slow, steady stream, whisking constantly until blended and smooth. Add cherry tomatoes, shallots, garlic, and green beans; toss to coat. Top green bean mixture with crumbled goat cheese and toasted almonds.