Saucy Meatball Ingredients:
1 package of Freezer Meatballs or 24 1 inch meatballs of your own recipe
1 10 ounce can of cream of celery soup
2 tablespoons all purpose flour
1/2 teaspoon paprika
1/2 cup water
1 3 ounce can of mushrooms ( or equivalent fresh mushrooms)
1 batch of Biscuit Topper, below
First, make the biscuit topper mix and set aside. Place the meatballs in skillet. Combine canned celery soup, flour and paprika. Stir in water & undrained mushrooms. Pour mixture over meatballs in skillet. bring to boiling. Simmer for 10 minutes or until meatballs are heated through. Pour boiling mixture into 1&1/2 quart casserole dish: top with biscuit topper. bake iin 400 degree oven for 15 minutes.
Biscuit Topper Ingredients:
1/2 cup flour
1 teaspoon baking powder
1/8 teaspoon celery salt
1/4 milk
2 teaspoons cooking oil
3/4 cups soft breadcrumbs
2 tablespoons butter, melted
Combine flour, baking powder, and celery salt in medium mixing bowl. combine milk & cooking oil and then add to flour mixture just until blended. Combine Breadcrumbs and butter. Divide mix into 8 portions, dropping each portion in the butter & breadcrumbs, coating all sides. Place on top of meatballs mixture.
February 29, 2012
February 25, 2012
Sauerbraten Style Meatballs
Ingredients
A package of Freezer meatballs, or 24 1 inch meatballs of your own recipe
2 cups water
1 cup unsweetened pineapple juice
2 cubes of beef bouillion
8 ginger snaps
1/3 cup packed brown sugar
1/4 cup raisins
2 tablespoons lemon juice
Hot cooked rice or noodles
In a medium saucepan bring water, pineapple juice, bouillon to boiling. coarsely crush gingersnaps, then add those along with brown sugar, raisins and lemon juice to the pot. Stir, cooking until gingersnap crumbs are dissolved. Add meatballs and simmer about 20 minutes or until meatballs are cooked through, stirring occasionally. Serve over hot cooked rice or noodles.
A package of Freezer meatballs, or 24 1 inch meatballs of your own recipe
2 cups water
1 cup unsweetened pineapple juice
2 cubes of beef bouillion
8 ginger snaps
1/3 cup packed brown sugar
1/4 cup raisins
2 tablespoons lemon juice
Hot cooked rice or noodles
In a medium saucepan bring water, pineapple juice, bouillon to boiling. coarsely crush gingersnaps, then add those along with brown sugar, raisins and lemon juice to the pot. Stir, cooking until gingersnap crumbs are dissolved. Add meatballs and simmer about 20 minutes or until meatballs are cooked through, stirring occasionally. Serve over hot cooked rice or noodles.
February 22, 2012
Freezer Meatballs
Yes, a recipe for meatballs. I know you probably throw them together like I often do - some ground beef, some seasoned breadcrumbs from the store and a tad bit of milk, and I've got enough to make dinner. There's a lot of things you can do with meatballs besides just spaghetti. So this recipe makes a whole lot of meatballs. Put them in the freezer and then you can just whip them out and make - Wait, I'm getting ahead of myself. Sorry. This ia starter recipe. To follow will be other recipes of things you can do with meatballs - these meatballs, which you make up and then freeze in packages of 24.
Freezer Meatballs:
3 eggs
1/2 cup milk
3 cups soft breadcrumbs ( from 4 slices bread)
1/2 cup finely chopped onion
2 teaspoons salt
1/8 teaspoon pepper
3 pounds ground beef The ground beef can be partially replaced with other ground meats such as chicken, turkey, pork, lamb, venison. Don't replace all of it, because its too lean the texture and flavor change.
In large bowl, beat eggs and then add alll but the meat. Once that has been throughly combined, mix in the ground meat. Then chill it until cold, usually an hour is plenty of time.
With wet hands, shape mixture into 6 dozen 1 inch meatballs. Bake meatballs in a couple of baking dishes at 375 degrees for 20 minutes or so. spread meatballs on a sheet pan, put into the freezer just til frozen. Then take frozen meatballs and package into three 24 meatball containers.
Now you 've got the beginnings of a few meals. Make Spaghetti and Meatballs. Make Sweet and Sour meatballs using my Something Sweet & Sour recipe over rice or hot chow mien noodles. Make...
Meatball Rolls
Take a container of Freezer meatballs, and add a jar of your favorite spagetti sauce. Simmer that until heated through.In a small skillet, take a whole green pepper, cut it in strips, and fry in butter with a medium onion until tender. For each roll, put four meatballs on the bottom, add some onions and pepper and then spoon more of the spaghetti sauce over the roll. Top off with a tad bit of Parmesan cheese and you're all set to eat.
Freezer Meatballs:
3 eggs
1/2 cup milk
3 cups soft breadcrumbs ( from 4 slices bread)
1/2 cup finely chopped onion
2 teaspoons salt
1/8 teaspoon pepper
3 pounds ground beef The ground beef can be partially replaced with other ground meats such as chicken, turkey, pork, lamb, venison. Don't replace all of it, because its too lean the texture and flavor change.
In large bowl, beat eggs and then add alll but the meat. Once that has been throughly combined, mix in the ground meat. Then chill it until cold, usually an hour is plenty of time.
With wet hands, shape mixture into 6 dozen 1 inch meatballs. Bake meatballs in a couple of baking dishes at 375 degrees for 20 minutes or so. spread meatballs on a sheet pan, put into the freezer just til frozen. Then take frozen meatballs and package into three 24 meatball containers.
Now you 've got the beginnings of a few meals. Make Spaghetti and Meatballs. Make Sweet and Sour meatballs using my Something Sweet & Sour recipe over rice or hot chow mien noodles. Make...
Meatball Rolls
Take a container of Freezer meatballs, and add a jar of your favorite spagetti sauce. Simmer that until heated through.In a small skillet, take a whole green pepper, cut it in strips, and fry in butter with a medium onion until tender. For each roll, put four meatballs on the bottom, add some onions and pepper and then spoon more of the spaghetti sauce over the roll. Top off with a tad bit of Parmesan cheese and you're all set to eat.
February 18, 2012
Fondue Italiano
1/2 pound ground beef
2/3 jar of spaghetti sauce
12 ounces Cheddar cheese (about 3 cups)
4 ounces Mozzarella cheese
1 tablespoon cornstarch
1/2 cup Chianti
Italian bread cut into bite sized pieces
.
Brown ground beef in a saucepan and drain off excess fat. Stir in spaghetti sauce. Add cheese gradually, stir over low heat until the cheeses are melted. blend cornstarch and wine, add to cheese mixture. Cook and stir until thickened and bubbly. Transfer to fondue pot and transfer over heat source. Spear bread cube with fondue fork. Dip in mixture, swirling to coat.
If fondue becomes too thick, add a little warmed Chianti. Serves about 6.
2/3 jar of spaghetti sauce
12 ounces Cheddar cheese (about 3 cups)
4 ounces Mozzarella cheese
1 tablespoon cornstarch
1/2 cup Chianti
Italian bread cut into bite sized pieces
.
Brown ground beef in a saucepan and drain off excess fat. Stir in spaghetti sauce. Add cheese gradually, stir over low heat until the cheeses are melted. blend cornstarch and wine, add to cheese mixture. Cook and stir until thickened and bubbly. Transfer to fondue pot and transfer over heat source. Spear bread cube with fondue fork. Dip in mixture, swirling to coat.
If fondue becomes too thick, add a little warmed Chianti. Serves about 6.
February 15, 2012
Honey Chicken Teriyaki
Honeyed Chicken Teriyaki is excellent as an appetizer or as a entree for a bigger meal. Half the ingredients for 2 servings, or double the recipe for 8.
Ingredients
2 lbs of boneless skinless chicken breast
1/2 cup of flour
1/2 tsp salt
1/8 tsp pepper
2 beaten eggs
oil for frying
Glaze:
1/3 cup soy sauce
1/3 cup honey
1 Tbsp dry sherry (I use white vermouth)
1 minced or pressed clove of garlic
1 tsp grated fresh ginger
2 Tbsp sesame seeds (optional)
Cut the chicken into 2 inch cubes. If making appetizers, cut into 1 inch cubes. Combine flour, salt, pepper in one bowl. Dip the chicken in the beaten eggs and then coat with the seasoned flour. Pour 1/2 inch oil in a wide frying pan over medium-high heat. to test temperature of oil, drop a pinch of flour into pan; flour should sizzle and float on hot fat. When fat is hot, add chicken, half at a time. Cook, turning as needed until chicken is golden brown, this is usually a total of 6-8 minutes for larger pieces and 4 to 5 minutes for smaller pieces. Take chicken out of oil when done and drain briefly.
Heat glaze ingredients except for sesame seeds in a small pan. Dip chicken pieces in glaze, place ona rack set in a baking pan. when all chicken is cooked and dipped, sprinkle with sesame seeds. Bake at 250 degrees for 20 minutes. Brush with remainder of glaze after 10 minutes. Serve hot. I usually serve this with rice, cut pieces of celery is a nice garnish for the chicken on the plate also.
Ingredients
2 lbs of boneless skinless chicken breast
1/2 cup of flour
1/2 tsp salt
1/8 tsp pepper
2 beaten eggs
oil for frying
Glaze:
1/3 cup soy sauce
1/3 cup honey
1 Tbsp dry sherry (I use white vermouth)
1 minced or pressed clove of garlic
1 tsp grated fresh ginger
2 Tbsp sesame seeds (optional)
Cut the chicken into 2 inch cubes. If making appetizers, cut into 1 inch cubes. Combine flour, salt, pepper in one bowl. Dip the chicken in the beaten eggs and then coat with the seasoned flour. Pour 1/2 inch oil in a wide frying pan over medium-high heat. to test temperature of oil, drop a pinch of flour into pan; flour should sizzle and float on hot fat. When fat is hot, add chicken, half at a time. Cook, turning as needed until chicken is golden brown, this is usually a total of 6-8 minutes for larger pieces and 4 to 5 minutes for smaller pieces. Take chicken out of oil when done and drain briefly.
Heat glaze ingredients except for sesame seeds in a small pan. Dip chicken pieces in glaze, place ona rack set in a baking pan. when all chicken is cooked and dipped, sprinkle with sesame seeds. Bake at 250 degrees for 20 minutes. Brush with remainder of glaze after 10 minutes. Serve hot. I usually serve this with rice, cut pieces of celery is a nice garnish for the chicken on the plate also.
February 11, 2012
Crisco Frosting
Crisco Frosting - From Isabel Ryea (my great grandmother)
Put in double boiler
1 cup cold milk
5 tablespoons flour
a pinch of salt
Cook until blended. Cool until cold.
Add
1 cup granulated sugar
1 cup crisco
Beat altogether very well.
Then add 1 tablespoon of vanilla.
To make chocolate crisco frosting use 3 tablespoons and flour and 2 tablespoons cocoa instead of the 5 tablespoons flour listed above.
This recipe is from Aunt Nancy's cookbook. Actually she was my Great-grandmother's sister, so that means she was a great-grand aunt. I never knew Aunt Nancy Bouffard, she died back in 1957. Born Nancy Osborn in 1897, she was one of 17 children in a blended family. She kept a little recipe book that I now have. When I can decipher her hand writing I'll post a few recipes here.
Put in double boiler
1 cup cold milk
5 tablespoons flour
a pinch of salt
Cook until blended. Cool until cold.
Add
1 cup granulated sugar
1 cup crisco
Beat altogether very well.
Then add 1 tablespoon of vanilla.
To make chocolate crisco frosting use 3 tablespoons and flour and 2 tablespoons cocoa instead of the 5 tablespoons flour listed above.
This recipe is from Aunt Nancy's cookbook. Actually she was my Great-grandmother's sister, so that means she was a great-grand aunt. I never knew Aunt Nancy Bouffard, she died back in 1957. Born Nancy Osborn in 1897, she was one of 17 children in a blended family. She kept a little recipe book that I now have. When I can decipher her hand writing I'll post a few recipes here.
February 4, 2012
Poppy Seed and Maple Syrup Bread
2 tablespoons Dry Yeast
1/2 teaspoon Sugar
1/3 cup maple syrup
2 teaspoons Salt
6 cups Flour
1/4 cup vegetable Oil
3 tablespoons poppy seed
2 cups warm water
Combine yeast with warm water. Add the rest of the ingredients. Shape the dough into 2 9X5 loaf pans. Let rise covered with tea towels in warm place for 35 minutes or until the tops of loaves have just risen above the edge of the pans,.
Brush loaves with and egg wash made by beating 1 egg with 1/4 tsp salt. Sprinkle the tops generously with poppy seeds.
Put the risen loaves in the middle of a cold oven, set the oven to 375 degrees and bake 30 minutes.
Reduce heat to 350 degrees and bake 20-25 minutes more until golden brown and sound hollow when tapped. Cool on rack covered w/ tea towels. after 30 minutes remove towels and cool completely.
1/2 teaspoon Sugar
1/3 cup maple syrup
2 teaspoons Salt
6 cups Flour
1/4 cup vegetable Oil
3 tablespoons poppy seed
2 cups warm water
Combine yeast with warm water. Add the rest of the ingredients. Shape the dough into 2 9X5 loaf pans. Let rise covered with tea towels in warm place for 35 minutes or until the tops of loaves have just risen above the edge of the pans,.
Brush loaves with and egg wash made by beating 1 egg with 1/4 tsp salt. Sprinkle the tops generously with poppy seeds.
Put the risen loaves in the middle of a cold oven, set the oven to 375 degrees and bake 30 minutes.
Reduce heat to 350 degrees and bake 20-25 minutes more until golden brown and sound hollow when tapped. Cool on rack covered w/ tea towels. after 30 minutes remove towels and cool completely.
February 1, 2012
Italian Meatloaf
Simple to put together, and fine for a family dinner. However, its showy enough to serve to company as well.
Mix together a couple of pounds of ground beef (this could be in combo with ground turkey or ground pork) with just enough milk to make it squishy. once all of the ground beef is wet, Then add italian bread crumbs and a little garlic powder until everything will clump together.
Instead of forming a loaf, create a 3/4 inch thick, 8 inch wide rectangle on waxed paper. The length will vary based on how much meat you used. Sprinkle on the rectangle some parmesan cheese, staying away from the edges. Then add a layer of mozzerella cheese. This can be slices or shredded cheese. now, the tricky part - roll up the rectangle. make sure you seal the ends well. Grease your loaf pan with non-stick baking spray, then put the rolled up bundle into the loaf pan. Bake as you would any meatloaf in the oven at 375. About 15 minutes or so into the baking, pour about a cup of spagetti sauce over the top.
Make pasta ( I use fetticini but spagetti or angel hair is great too), spagetti sauce, and garlic bread to go with the meatloaf. Cut 1 inch slices of the loaf when cooked, serve over the pasta. The cheese spiral baked into the meat looks good and tastes great too.
.
Mix together a couple of pounds of ground beef (this could be in combo with ground turkey or ground pork) with just enough milk to make it squishy. once all of the ground beef is wet, Then add italian bread crumbs and a little garlic powder until everything will clump together.
Instead of forming a loaf, create a 3/4 inch thick, 8 inch wide rectangle on waxed paper. The length will vary based on how much meat you used. Sprinkle on the rectangle some parmesan cheese, staying away from the edges. Then add a layer of mozzerella cheese. This can be slices or shredded cheese. now, the tricky part - roll up the rectangle. make sure you seal the ends well. Grease your loaf pan with non-stick baking spray, then put the rolled up bundle into the loaf pan. Bake as you would any meatloaf in the oven at 375. About 15 minutes or so into the baking, pour about a cup of spagetti sauce over the top.
Make pasta ( I use fetticini but spagetti or angel hair is great too), spagetti sauce, and garlic bread to go with the meatloaf. Cut 1 inch slices of the loaf when cooked, serve over the pasta. The cheese spiral baked into the meat looks good and tastes great too.
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