Servings: 6
Ingredients:
1 batch of 30 meatballs (frozen or thawed)
1 c ketchup
3/4 c packed brown sugar
1/4 to 1/2 c chopped onion
1/4 t garlic powder
1/8 t liquid smoke opt.
6 sandwich rolls, split
Directions:
Place meatballs in an ungreased 1 qt. baking dish. Combine the next five ingredients and pour over meatballs. Cover and bake at 350 for 1 hour. Serve on rolls. May also be served as an appetizer with toothpicks.
Saturday, March 12, 2011
Spaghetti and Meatballs
Servings: 6
Ingredients: 1 pkg (12 oz) spaghetti
1 jar (28 oz) spaghetti sauce
1 batch of 30 meatballs (frozen or thawed)
Grated Parmesan cheese, opt.
Directions:
Cook spaghetti according to pkg directions. Meanwhile in a saucepan, combine spaghetti sauce and meatballs. Cover and simmer for 15-20 minutes or until the meatballs are heated through. Serve over spaghetti noodles; top with Parmesan cheese.
Ingredients: 1 pkg (12 oz) spaghetti
1 jar (28 oz) spaghetti sauce
1 batch of 30 meatballs (frozen or thawed)
Grated Parmesan cheese, opt.
Directions:
Cook spaghetti according to pkg directions. Meanwhile in a saucepan, combine spaghetti sauce and meatballs. Cover and simmer for 15-20 minutes or until the meatballs are heated through. Serve over spaghetti noodles; top with Parmesan cheese.
Sweet and Sour Meatballs
Servings: 6
Ingredients:
1 20 oz can pineapple chunks
3 T vinegar
1 T soy sauce
1/2 c packed brown sugar
3 T cornstarch
1 batch 30 meatballs (frozen or thawed)
1 large green pepper, cut into 1-inch pieces
hot cooked rice
Directions:
Drain pineapple, reserving juice and set aside. Add water to juice if needed to measure 1 1/3 cup and pour into a large skillet. Add vinegar, soy sauce, brown sugar, and corn starch; stir until smooth. Cook over medium heat until thick, stirring constantly. Add pineapple, meatballs, and green pepper. Simmer, uncovered for 20 minutes or until heated through. Serve over rice.
Ingredients:
1 20 oz can pineapple chunks
3 T vinegar
1 T soy sauce
1/2 c packed brown sugar
3 T cornstarch
1 batch 30 meatballs (frozen or thawed)
1 large green pepper, cut into 1-inch pieces
hot cooked rice
Directions:
Drain pineapple, reserving juice and set aside. Add water to juice if needed to measure 1 1/3 cup and pour into a large skillet. Add vinegar, soy sauce, brown sugar, and corn starch; stir until smooth. Cook over medium heat until thick, stirring constantly. Add pineapple, meatballs, and green pepper. Simmer, uncovered for 20 minutes or until heated through. Serve over rice.
Meatballs
Yield: 5 batches (about 30 meatballs per batch)
Ingredients:
4 eggs
2 c dry bread crumbs or crushed Ritz crackers
1/2 c finely chopped onion
1 T salt
2 T Worcestershire sauce
1/2 t white pepper
4 lbs lean ground beef
Directions:
In a large bowl, beat eggs. Add the next 5 ingredients. Add beef; mix well. Shape into 1 inch balls, about 12 dozen. Place in single layers in ungreased 15in x 10in x 1in baking pan. Bake at 400* for 10-15 minutes or until no longer pink, turnign often; drain. Cool. Place about 30 meatballs each into quart sized freezer bags. May be frozen for up to 3 months.
For recipes that use these meatballs specifically, see Sweet and Sour Meatballs, Spaghetti and Meatballs, and Meatball Sandwiches.
Ingredients:
4 eggs
2 c dry bread crumbs or crushed Ritz crackers
1/2 c finely chopped onion
1 T salt
2 T Worcestershire sauce
1/2 t white pepper
4 lbs lean ground beef
Directions:
In a large bowl, beat eggs. Add the next 5 ingredients. Add beef; mix well. Shape into 1 inch balls, about 12 dozen. Place in single layers in ungreased 15in x 10in x 1in baking pan. Bake at 400* for 10-15 minutes or until no longer pink, turnign often; drain. Cool. Place about 30 meatballs each into quart sized freezer bags. May be frozen for up to 3 months.
For recipes that use these meatballs specifically, see Sweet and Sour Meatballs, Spaghetti and Meatballs, and Meatball Sandwiches.
Tuesday, March 8, 2011
Chimichangas
Servings: 6-8
Ingredients:
12.5 oz can chicken chunks
1 can corn
1 can black beans
1 can diced tomatoes
4 oz can green chiles
2 cups shredded cheddar cheese
Seasonings to taste: cumin, garlic, onion powder
12-18 tortillas
oil for frying
Get a frying pan ready with oil about a half inch deep. Heat over medium-high heat.
Drain all cans very well. I set my strainer inside another bowl and combine everything in the strainer so it can drip out as I mix.
Mix chicken, corn, black beans, and seasonings. Add tomatoes and green chiles and let drain well. Note: if you're not careful, the tomatoes will get mushed to nothingness and drip away.
Add cheese. I never measure the cheese, I just add it until it looks good and cheesy. I'll measure it next time just for the blog.
Test oil heat. It's ready when a piece of tortilla sizzles immediately after being dropped in.
Spoon about 2 spoonfuls of filling into a tortilla, wrap it by folding in opposite ends and then rolling the other sides in lengthwise. Set in oil and continue wrapping. I usually put 3-4 chimichangas in the oil together.
Turn when light brown on bottom - about 3 minutes or so depending on oil heat. After both sides have been browned, remove from oil. You can put a paper towel on a plate and set them on that to drip any excess oil before eating.
This usually makes at least 12 chimichanges but it depends on how full you make each one.
I haven't tried this yet, but I imagine that you could fry them up and freeze them individually wrapped so that later, you could microwave or bake them up again and have instant lunch or snack.
Enjoy!
Ingredients:
12.5 oz can chicken chunks
1 can corn
1 can black beans
1 can diced tomatoes
4 oz can green chiles
2 cups shredded cheddar cheese
Seasonings to taste: cumin, garlic, onion powder
12-18 tortillas
oil for frying
Get a frying pan ready with oil about a half inch deep. Heat over medium-high heat.
Drain all cans very well. I set my strainer inside another bowl and combine everything in the strainer so it can drip out as I mix.
Mix chicken, corn, black beans, and seasonings. Add tomatoes and green chiles and let drain well. Note: if you're not careful, the tomatoes will get mushed to nothingness and drip away.
Add cheese. I never measure the cheese, I just add it until it looks good and cheesy. I'll measure it next time just for the blog.
Test oil heat. It's ready when a piece of tortilla sizzles immediately after being dropped in.
Spoon about 2 spoonfuls of filling into a tortilla, wrap it by folding in opposite ends and then rolling the other sides in lengthwise. Set in oil and continue wrapping. I usually put 3-4 chimichangas in the oil together.
Turn when light brown on bottom - about 3 minutes or so depending on oil heat. After both sides have been browned, remove from oil. You can put a paper towel on a plate and set them on that to drip any excess oil before eating.
This usually makes at least 12 chimichanges but it depends on how full you make each one.
I haven't tried this yet, but I imagine that you could fry them up and freeze them individually wrapped so that later, you could microwave or bake them up again and have instant lunch or snack.
Enjoy!
Fruit Salad
Servings: 6-8
Ingredients:
1 can fruit cocktail
1 can pineapple tidbits or chunks
1 can mandarin oranges
1 apple cut into bite sized pieces
1 banana cut into slices
1 small box lemon pudding
Combine all the cans including juice* into a bowl, add apple and dry lemon pudding powder and stir. Add banana and stir only a few more times to avoid mushing the banana. Salad is ready to serve and leftovers should be refrigerated.
*Because Mandarin orange juice can be bitter, it can be drained off or added depending on preference.
Ingredients:
1 can fruit cocktail
1 can pineapple tidbits or chunks
1 can mandarin oranges
1 apple cut into bite sized pieces
1 banana cut into slices
1 small box lemon pudding
Combine all the cans including juice* into a bowl, add apple and dry lemon pudding powder and stir. Add banana and stir only a few more times to avoid mushing the banana. Salad is ready to serve and leftovers should be refrigerated.
*Because Mandarin orange juice can be bitter, it can be drained off or added depending on preference.
Hominy Soup
Servings: 4-6
Ingredients:
1 lb ground beef browned and drained
1 can Ro-tel (or diced tomatoes with green chile)
1-2 cans corn
1 can hominy
1 can pinto beans drained
Combine all ingredients in pot on medium-high heat until heated through. The extra can of corn can be added if you want to serve more people and still keep it cheap. Hominy soup can be served with cornbread or rolls as a side. This recipe was my favorite as a child!
Ingredients:
1 lb ground beef browned and drained
1 can Ro-tel (or diced tomatoes with green chile)
1-2 cans corn
1 can hominy
1 can pinto beans drained
Combine all ingredients in pot on medium-high heat until heated through. The extra can of corn can be added if you want to serve more people and still keep it cheap. Hominy soup can be served with cornbread or rolls as a side. This recipe was my favorite as a child!
Subscribe to:
Posts (Atom)