Ingredients:

1 cup of finely chopped onion

1 celery rib, chopped fine

1 Tbsp minced garlic

1 carrot, chopped fine

1/2 cup of onions, finely chopped

2 Tbsp unsalted butter

1 teaspoon salt

1 1/2 tsp freshly ground pepper

1 1/2 teaspoons old bay seasoning

2 tsp Worcestershire sauce

2/3 cup ketchup

1 pound ground chuck

3/4 pound of spicy ground pork sausage

1 cup fresh bread crumbs

2 large eggs, beaten slightly

1/3 cup minced fresh parsley leaves

Directions:

Preheat oven to 350 degrees. In a large heavy skillet cook the onion, celery, carrot, garlic, and scallions in butter, over medium heat, stirring, for about 5 minutes. Cover the skillet and stir occassionally until the carrots are tender, about 5 more minutes. Stir in salt and pepper, Worcestershire sauce, and 1/3 a cup of ketchup. Cook for 1 more minute.

In a large bowl, combine the meats, eggs, vegetables, bread crumbs, and parsley. Form into a loaf and put into a rectangular baking pan with 2-inch high sides. Cover the loaf with remaining ketchup.

Bake the meatloaf in the oven for 1 hour.

Serves 6.

Ingredients:

2 cups chopped, cooked chicken meat

1/4 cup dried cranberries, finely chopped

1 stalk celery, finely chopped

1 teaspoon lemon juice

1/4 cup mayonnaise

2 teaspoons dried tarragon

Salt and pepper to taste

Directions:

Poach about 1 1/2 lbs of skinless chicken breasts and thighs, preferably bone-in (for flavor), in a quart of salted (1 teaspoon) water, for about 20 minutes, or until the chicken is cooked through. Remove from water, let cool, remove bones, chop the meat into 1/2-inch to 3/4-inch cubes.

Mix all of the ingredients together. Adjust seasoning. Serve with lettuce for a simple salad, in a tomato that has been cut open for a stuffed tomato, or with slices of bread for a chicken salad sandwich.

Serves 4.