Cherry Bomb Meatloaf SlidersSubmitted by Richard S.Servings: 4 to 6Prep Time: 20 minutesCook Time: 55 minutesSauce: 1 cup chopped dried cherries 1 cup College Inn® Chicken Broth 4 cloves garlic 2 tablespoons balsamic vinegar 1 tablespoon Del Monte® Tomato Paste 1/2 cup extra virgin olive oil 1 tablespoon hot sauce Salt, to tasteMeatloaf: 1 pound lean ground beef 1/2 cup panko bread crumbs 1/4 cup finely chopped fresh parsley 2 tablespoons minced onion 2 tablespoons pickle relish 1 clove garlic, crushed Salt and ground pepper, to taste 1/2 cup College Inn® Beef Broth 1 egg, lightly beatenSpread: 4 ounces cream cheese, softened 4 slices smoked provolone, chopped 2 teaspoons chopped chives 1/2 teaspoon Worcestershire sauce 12 Hawaiian or Portuguese sweet dinner rolls, sliced
1. Preheat oven to 350 degrees F.
2. To prepare sauce, combine cherries, chicken broth, garlic, balsamic vinegar and tomato paste in medium saucepan. Cook over medium heat 15 minutes or until thick and bubbly. Remove from heat and pour into food processor; process 2 minutes, drizzling in olive oil and hot sauce until fully emulsified. Season with salt, if desired. Set aside.
3. To prepare meatloaf, break up ground beef into large chunks in medium bowl. Mix in the bread crumbs, parsley, onion, relish and garlic; season with salt and pepper, if desired. Add beef broth and egg, mixing until combined.
4. Place meatloaf mixture diagonally into a 9x13-inch baking pan, making a long log (15 inches long x 2 inches wide). Smooth the top and bake 30 minutes. Brush with 2 tablespoons of sauce to glaze. Bake an additional 15 minutes and remove from oven. Let meatloaf rest 10 minutes before slicing.
5. To prepare spread, combine cream cheese, provolone, chives and Worcestershire sauce in a small bowl, stirring to create a thick spread.
6. To serve, cut meatloaf into twelve, 1-inch-thick slices. Place each slice onto an open roll and top with 1 teaspoon each sauce and spread.
Savory Honey Mustard Poached Pears and FigsSubmitted by Pamela V.Servings: 4 to 6Prep Time: 10 minutesCook Time: 25 minutes 2 cups College Inn® Chicken Broth 1 cup dry white wine 1 cup water 1/2 teaspoon Dijon mustard 3 tablespoons honey, divided 1 tablespoon lemon juice 2 bay leaves 4 pears (firm variety such as Bosc), peeled, halved and cored 6 ounces dried figs, stems removed 1/2 cup chopped hazelnuts 1/2 cup crumbled blue cheese or goat cheese
1. Trace diameter of large saucepan onto parchment paper. Cut out and set aside.
2. Combine broth, white wine, water, mustard, 2 tablespoons honey, lemon juice and bay leaves in large saucepan. Bring to a boil, whisking occasionally. Reduce heat to low and simmer 5 minutes.
3. Add pears, core-side-up, and figs; cover with vented parchment paper so pears stay fully submerged.
4. Simmer 20 minutes until pears are fork-tender.
5. Toast hazelnuts in small, non-stick sauté pan over medium high heat, about 2 minutes or until fragrant, stirring constantly. Quickly remove nuts from pan onto a separate plate.
6. To serve, remove pears from poaching liquid and place onto individual salad plates. Drizzle with remaining 1 tablespoon honey and sprinkle with nuts and cheese.
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