Cooking & Recipes

January 23, 2015

Carol Cope Cooking & Recipes

Carol Cope
Cooking & Recipes

What’s Cooking


This recipe comes from my family cookbook and last week I made it for our dinner.  Very good and very little left for leftovers.

Lightly grease an 81/2 x 41/2 x 21/2 inch loaf pan.  Preheat oven to 350 degrees. 

Mix together lightly in a large bowl the following;
1  lb. ground beef
1/2 lb. bulk pork sausage
2 cups (2 slices) soft bread crumbs
3/4  cup (about 2 stalks) celery, finely chopped
1/2  cup onions, finely chopped
1  Tbsp. prepared horse-radish
1/2 cup (4 oz. can) sliced mushroom and liquid
1  egg,  beaten
1  apple, peeled and cored (optional but adds great flavor) and a mixture of
1/4  tsp. onion salt
1/4  tsp. garlic salt
1/4  tsp. pepper

Pack lightly into a loaf pan, rounding top.

Bake at 350 degrees about one (1) hour.

Serve with baked potatoes and a salad of your choice.  Great and easy meal which all will enjoy.
This next recipe comes from Julie Nurenberg, one of my Physical Therapist.  This one is also a great recipe which you can serve with tortilla chips or on a bed of lettuce.


2  cans black beans – drained and rinsed
2  cans corn, drained
6  Roma tomatoes, diced
1  cup Red onion, chopped finely
3 Avocados, sliced
1/2  cup Canola Oil
1/4  cup Cider Vinegar
One pkg. Italian dressing mix
Mix all together and enjoy with either chips or on the bed of lettuce

1 1/2 cup applesauce
1  cup sugar
2  cups flour
1  cup seedless raisins
1/2 cup butter
1  Tbsp.  hot water, mix with 2 tsp. baking soda
1  tsp. cinnamon
1  tsp. cloves, ground
1/2  tsp. salt

Mix altogether, place in 9 x 13 pan, bake at 375 degrees for 55 minutes or until done.

This is a great and tasty cake that I have made for many years.  This also will not last long.

While making yours, make one extra as this is a great gift to make for one of your neighbors.

I am still looking forward to some more of your fantastic family recipes so please e-mail to or send to me at 2592 Hillcrest Dr., Ionia, Mi., 48846
Until next week, have a great and blessed week, 

Carol Jean

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