Recipe: Recipes Using Hot Dogs or Sausage (31)

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03-16-2000 -31 Hot Dog or Sausage Recipes

Becky,La (09:53:14) :

BECKY'S JAMBALAYA
Recipe By : BECKY

oil
1 chicken -- cut up or boned
1 pound sausage
2 cups onions -- chopped
1 cup celery -- chopped
1 cup green pepper -- chopped
1 tablespoon garlic -- chopped
2 cups long grain rice
3 1/2 cups stock or stock substitute
1 heaping tsp salt
cayenne pepper to taste
1 cup green onions -- chopped

Season and brown chicken in oil (lard, bacon
drippings) over med-hi heat.
(I sometimes use boiled or left over baked chicken.)
Add sausage to pot and saute with chicken.Remove
from pot.
* If you want shrimp--saute and remove from pot.
Saute onions, celery, green pepper and garlic to the
tenderness that you desire.
Return chicken and sausage to pot.
Add liquid and salt, pepper, parsley and other
desired seasonings (I use about a teaspoon of creole
seasoning instead of salt and a few dashes of hot
sauce) and bring to boil.
Add rice and return to boil. Cover and reduce heat
to simmer.
Simmer for 20 minutes minutes.
After 10 minutes of cooking, remove cover and
quickly turn rice form top to bottom completely.
Add green onions, if desired.
Return seafood here.Return cover and continue
cooking 10 minutes.
After total of 20 minutes stir once, remove from heat,
let sit 10 minutes.

** Most Cajuns make brown jambalaya. If you like
the tomatoey New Orleans or Creole style----For
red jambalaya, replace half of stock with tomato
sauce.
NOTE: This makes lots, but it freezes well.

Becky,La (09:39:33) :

BECKY'S GRISANTI MANICOTTI
Recipe By : BECKY

1 package manicotti pasta -- cooked,drained, cool
2 pounds beef
1/4 pound Italian sausage -- removed from casing
1 small onion -- chopped
1/2 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon pepper
1 can spinach -- cooked, drained
2 eggs -- beaten
1/4 cup Romano cheese
1 cup bread crumbs

1 1/2 cups spaghetti sauce
1 cup cheese sauce -- Romano or Jarlsberg

Boil Manicotti shells according to package directions. Drain and cool .

Saute first six ingredients. Crumbling meat.
Remove from heat. Add spinach, eggs, Romano and bread crumbs.
Stir until mixed.
Stuff meat mix into manicotti shells. Place in buttered casserole dish in a single layer.
Top with spaghetti sauce. I use Grisanti's recipe. But you may use sauce with no meat.
Top with cheese sauce. I make cheese sauce with a white cheese rather than yellow.
Bake for 30 minutes at 375 degrees.

Carmella,ME. (08:20:05) : Sausage Scrapple

1/2 pound pork sausage
2 1/2 cups meat broth
1 cup cornmeal
freshly ground black pepper
2 tsp. poultry seasoning

Cook the sausage in frying pan about 5 minutes. Drain off excess fat. Add liquid and bring to a boil. Stir in cornmeal, stirring constantly. Cook until mixture thickens. Add seasoning. Turn into loaf pan and let cool. Slice thin and fry.

MED/TN (08:13:39) : Bangers and Mashed
Serves 4-6

1-1/2 lbs. bangers (English Sausages)
or Bratwursts
8-10 medium red potatoes,
cut into quarters, but not peeled
1/2 stick butter
3/4 c. hot milk
1/3 c. sour cream
salt and pepper, to taste

1. Put the potatoes into a large pot and cover with water. Bring to a boil and skim any residue that comes to the top. Lower the heat and simmer 'til tender-about 15 minutes.

2. Put the sausages on a baking sheet and prick so the fat can drain. Bake in a 375 degree oven, turning often, until glossy and brown. This should take about 15-20 minutes.

3. When the potatoes are tender, drain them and return them to the pot. Add the milk, butter and sour cream and mash the potatoes with a potato masher until smooth. (Leave the peels on-they are delicious and nutritious.) Add salt and pepper to taste. Keep the potatoes warm on a low fire until the sausages are done.

4. To serve, top a mound of mashed potatoes with 1 or 2 sausages. When you cut into them, the sausages' juices will flavor the potatoes.

Julie.C/S.Africa (04:19:06) : Here is something else we love

AVOCADO and SAUSAGE Loaf
******************************

1 round loaf
1 ripe avo. pear
1 onion chopped
1 cup mushrooms sauted
300g sausage meat
15ml herbs of choice(fresh coriander is good)
salt + pepper to taste

Cut off one end of the bread for a lid.Hollow out the bread carefully,leaving a thin crust.Crumble the insides. Peel the avo. and mash. And the other ingridients and mix well.Stuff mixture into bread crust replace lid and wrap in foil.Bake at 180c(350f) for an hour.Slice thickly and serve hot or cold.
4to 6 servings.
Enjoy

Julie.C/S.Africa (04:16:28) : Here is a rec I love.....

Sweet and Sour Cabbage Soup with Smoked Sausage

8 main course servings

1 large onion, chopped, about 2 cups
1/2 medium cabbage, cored sliced, about 5 cups
2 medium carrots, cut into 1/2 inch slices, about 3/4 cup
10 oz. smoked Polish sausage, cut into 1/2 inch slices
1 28 oz. can stewed tomatoes, pureed with their liquid
1/3 cup packed light brown sugar
4 cups chicken stock
1/2 tsp each: allspice, paprika
salt and pepper to taste

Put all ingredients in a 3-quart non-aluminum pot. Bring to a boil. Simmer, covered until the carrots and cabbage are tender, about 20 minutes. Adjust the seasonings. Serve hot.

This soup can be made 2 days ahead and refrigerated or frozen for up to 3 months, covered airtight. To serve, gently reheat. Adjust the seasonings.

chiqui,.new.orleans (12:45:22) :

Guatemala Mixtas

Per Serving:
Warmed tortilla, flour or corn

1 hotdog, split and pan fried in a little butter.
Drained sauerkraut
Guacamole
Yellow mustard (if desired)
Hot Sauce or salsa

These are soooooo good!!

Val,.Ca (12:44:54) : Sausage Spaghetti Sauce

1 cube of real butter
1 LB of fresh mushrooms (sliced)
1 tube Jimmy Dean Sausage (regular)
1 tube Jimmy Dean Sausage (hot)
1/2 teaspoon garlic
2 teaspoons salt
2 teaspoons sugar
2 teaspoons dried oregano leaves
1 1/2 teaspoons dried basil leaves
1 teaspoon dried marjoram leaves
1/2 a teaspoon dried rosemary leaves
2 Bay leaves
2 tablespoons dried parsley
5 large cans tomato sauce
2 large red onions chopped (torpedo, if you can get them)

Cook and stir sausage, onion, and garlic in a large skillet until
browned. In a separate skillet saute' the mushrooms in 1/2 cube of
butter until most of the water is steamed off and the mushrooms are
browned. DO NOT DRAIN EITHER SKILLET! Dump EVERYTHING into a large
Dutch oven and simmer uncovered for at least 3 hours...over night is
better. This recipe serves 12 and freezes beautifully. It's one of
those recipes that tastes better the next day.

KellyWA (12:44:18) : Homemade Italian Sausage
Originally Posted By: SueA, CA
Date: March 16th 1998

From Frugal Gourmet-Jeff Smith

Italian Sausage
2 lb coarse-ground lean pork
1 tablespoon coarse-ground fennel*
2 bay leaves, crushed
1 tablespoon dried parsley
3 cloves garlic, crushed
1/8 teaspoon hot dried red pepper flakes
2 teaspoons salt or to taste
1/2 teaspoon fresh-ground black pepper
4 tablespoons water

Mix together all the ingredients, and let rest in refrigerator for 1 hour. Then mix again. Stuff into casings, or use as is. Makes 2 pounds of sausage.

*Buy whole fennel seed, and pound it up in a mortar and pestle or small electric coffee grinder.

Val,.Ca (12:44:00) : SPAGHETTI SAUCE (Bolognese)

SERVES AT LEAST 8 big servings or 10 small servings
Use a heavy duty 8-10 qt pot and lid

2 large cans Tomato Puree (approximately 5-6 cups)
1 large can crushed or stewed tomatoes
OR 6 ripe Roma Tomatoes diced (approx. 2 cups)
1 large can tomato paste OR 2 small cans (approx. 1 full cup)
1 1/2 cups water
1 to 1 1/4 lbs. lean ground beef (18% or less, 12% is the best)
1 cup shredded pepperoni OR 1/2 lbs. cooked ground Italian sausage
2 tsp. crushed fennel seed
1 T minced onion OR 1 T onion powder
4 to 5 T crushed garlic (or more to your taste)
1 tsp black pepper (can substitute red pepper for those who like spicy stuff)
2 to 3 T salt (to your taste, and dependent on whether the tomatoes already had salt)
1-3 T sugar (to taste)
2 tsp Oregano
1 tsp Marjoram
1 tsp thyme leave
1 tsp basil leaves
1 tsp your choice: Savory, tarragon, or Herbs de Provence
1 tsp cinnamon
2-3 T red wine
2 T virgin olive oil
2 T lemon juice
3 bay leaves
OPTIONAL:
1 cup chopped fresh mushrooms
1 chopped bell pepper

Start by thoroughly cooking the ground beef in the pot you will be
cooking the sauce (8 to 10 qt pot). Drain excess fat if necessary.
Add the precooked sausage or pepperoni after the beef is done. Add
the tomato products, water, fennel, bay leaves, and onion. Stir and
cook on low heat for about 20 minutes. Keep lid on when not stirring.

Add the remaining ingredients except for 1 T of sugar. Stir and cook
covered, stirring about every 10-15 minutes, on low to medium heat,
for at least one hour. Taste the sauce, and if slightly bitter, add 1
T sugar. Stir well. The sauce can be eaten now, but you may cook it
for another hour or two on low heat with the lid on, stirring
regularly, to develop the complex flavors fully.

Val,.Ca (12:38:20) : SPICY RED BEANS AND RICE
Serves 6.

1 15-oz can red beans, undrained
2 cups water
1 tsp garlic salt
1/4 tsp red pepper flakes
1 lb smoked or Cajun sausage, cut in bite-sized pieces
1 large onion, chopped
1 rib celery, chopped
1/2 green pepper, chopped
2 tbsp olive oil
2 bay leaves
1/4 tsp pepper
1/2 tsp ground cumin
6 c cooked white rice

Combine beans, water, garlic salt, red pepper, and sausage in a large soup pot. Bring to a boil; cover and reduce heat to low.
In a skillet, saute onion, celery, and green pepper in olive oil until vegetables are tender. Add onion mixture to bean mixture. Stir in bay leaves, pepper, and cumin.
Simmer at least one hour. About 15 minutes before serving, remove cover and continue simmering until mixture is desired consistency. For creamier, thicker results, mash some or all of the beans against the side of the pot with the back of a spoon.
Serve over white rice.

KellyWA (12:20:42) : Hot Dog Toasties

8 weiners
8 slices of bread
soft butter or margarine
mustard, if desired
8 slices american cheese
1/4 C butter or margarine, melted

Drop weiners into boiling water. Reduce heat. Cover & simmer
for 5 to 8 min.

Spread bread with soft butter & mustard. Place bread on cookie
sheet or broiler pan. Top each bread slice with a slice of
cheese. Place wieners diagonally on cheese. Fold bread over
to form a triangle and secure with toothpicks. Brush with
melted butter.

Broil 3 to 4 in. from heat for about 2 minutes, or until golden brown.

KellyWA (12:19:00) : Hot Dog Stew

4 potatoes
1 medium onion, chopped
2 garlic cloves, chopped
1 teaspoon paprika
1 teaspoon salt
1/4 teaspoon caraway seed
2 frankfurters

1. Peel potatoes, and slice them into 1/4 inch slices.

2. Saute chopped onion in a little oil. Add garlic. When onions are soft, add paprika.

3. Throw in the potatoes. Add salt and caraway seeds. Add enough water to barely coverr. Stir well, cover and simmer for about 15
minutes.

4. Lay the frankfurters on top of the potatoes. Cover, and simmer again for about 10 minutes, or until potatoes are done.

5. Serve immediately.

KellyWA (12:14:41) : HOT DOG CHILI
(Originally posted on TKL by Velma)

3 pounds ground lean beef
2 (8 oz) cans tomato paste
4 ozs. horseradish--this may be too much for some, but it surely enhances the flavor.
1 oz. chili powder--equivalent to one small can
1 oz. paprika--equivalent to one small can
1/8 tsp. cayenne pepper, or to suit taste
1 cup finely chopped onion

Brown ground beef in heavy pan such as a Dutch oven. You may start it with a sprinkling of salt on bottom of pan (brings out the juices) of a small amount of vegetable oil--whichever you think is the lesser of two evils. Add onion and cook until it becomes transparent. Drain off all visible fat. Add remaining ingredients, and simmer on low. You may need to add water to keep from burning or being too thick. Thick is good, however, for it isn't so messy.

NOTE: This is a large recipe. You may freeze it in portions that you will need for serving, or you may freeze it in ice cube trays, and store the cubes in a heavy plastic bag, and use one cube at a time for one hot dog, heating it in the microwave.

KellyWA (12:09:34) : Kansas Hot Dog Relish

8 cups ground cucumbers
3 onions,ground
3 green peppers, ground
1 1/2 Tbsp. salt
3 cups vinegar
3 cups sugar
1 tsp. tumeric
t Tbsp. pickling spice
1 tsp. celery seed
1 tsp. mustard seed

Combine first three ingredients in large pot; sprinkle with salt. Let stand for 3 hours, then drain. Combine vinegar and sugar in
saucepan; heat, then add to cucumber mixture. Tie spices and seeds in a bag; add to pot. Bring to a boil;
boil for 20 mins. Remove spice bag. Place in hot sterilized jars and seal.
Yields 7 pints.

KellyWA (12:04:16) : BOOZEY HOT DOGS

3 lbs. hot dogs (30 dogs)
2 tbsp. diced onions
2 c. dark brown sugar (1 lb.)
1 lg. (26 oz.) bottle Heinz ketchup
3/4 c. bourbon whiskey

Cut each hot dog into 4 pieces. Mix all ingredients and cook at low temperature for 1 to 1 1/2 hours. Stir often.

KellyWA (12:03:04) : WHISKEY DOGS

1 1/2 lb. hot dogs, cut 3 to each hot dog
1 regular bottle barbecue sauce
1 tsp. mustard
1/2 c. brown sugar
1/2 c. whiskey

Mix ingredients; pour over hot dogs. Bake slow for a few hours.

KellyWA (12:01:19) : WHISKEY DOGS

1 1/2 c. ketchup
1/2 c. chunky style barbecue sauce
1 c. brown sugar
2/3 c. Whiskey
2 pkgs. hot dogs

Slice hot dogs, put together with all ingredients in crock pot. Cook 1 hour covered, 2 hours uncovered.

Christy.AZ (12:00:28) : Hotdogs la Anne

Hotdogs
Bacon
Cheddar cheese

Slit a hotdog almost through lengthwise. Cut pieces of cheddar cheese and put in the slit. Wrap a piece of bacon around the whole thing and put a couple of toothpicks in to hold the bacon on. Bake at 350 until cheese melts. Bacon will not be cooked through (you might partially cook it before you start, if you want it more done). Yummy! My friend Anne used to make these for us when we were teenagers.

KellyWA (11:59:56) : AGAIN, DRUNK HOT DOGS

1 pkg. hot dogs (cut into sm. bite-size)
1/2 c. ketchup
1/2 c. Whiskey
1/2 c. sm. chopped onions
1/2 c. brown sugar

In small saucepan melt ketchup, whiskey and brown sugar. Add onion and hot dogs. Cook over low heat for 20 minutes. These are better made one day ahead or early in the morning as needed.

KellyWA (11:57:05) : MORE DRUNKEN HOT DOGS

1 lb. hot dogs, cut into bite size pieces
3/4 c. Bourbon Whiskey
1/2 c. brown sugar
1 1/2 c. ketchup
1 tsp. onion, minced
Pinch of oregano
1/2 tsp. rosemary (or dill weed)

Combine all and bake at 350 degrees for 1 hour.

KellyWA (11:55:11) : DRUNKEN HOT DOGS

3/4 c. rye whiskey
1/2 c. brown sugar
1/2 c. ketchup
1 lb. hotdogs

Cut hotdogs into bite size pieces. Combine all ingredients. Add hotdogs and simmer, 1 hour.

KellyWA (11:54:19) : WHISKEY WIENERS

1 c. whiskey
1 c. brown sugar
1 c. ketchup

Hors d'oeuvre wieners

Mix and pour ingredients over wieners. Bring to a boil and allow to simmer 2 hours.

KellyWA (11:52:51) : TEXAS HOT DOG SAUCE

Originally Posted on TKL by Deborah on
June 11, 1988

(This is a recipe for Texas Hot Dog Sauce from a small shop outside Altoona in the middle of PA.)

1 lb hamburger

Soak in ice water until it turns grey, doesn't look to appetizing, but this gives the meat its fine texture. The shop grinds any left over
hot dogs from the previoUs day, and adds them to the meat mixture. Helps to use up those leftovers, but not necessary to prepare the sauce. Brown meat in heavy skillet

Add 1 - 6oz.can Tomato Paste
and
1 1/2 oz. Chili Powder

Simmer for one hour.

Depending on the brand of tomato paste, may need to add sugar to taste.

This sauce was served on the hot dogs with ketsup, mustard and lots of chopped onions.

KellyWA (11:51:40) : CONEY ISLAND HOT DOG SAUCE
Originally posted on TKL By: SP
Date:June 22nd 1997

1/2 Lb Ground Beef (lean).
1/2 Cup Onion (chopped).
1/4 Cup Green Bell Pepper (Chopped).
8oz Can Tomato Sauce.
1/2 Cup Water.
1/2 Tsp Chili Powder.
1/2 Tsp Paprika.
1/4 Tsp Salt.
Dash Hot Sauce (or to taste).
6 Frankfurters.
6 Frankfurter Buns (warmed).

INSTRUCTIONS:

In a medium skillet, brown the meat over medium-high heat. Drain and discard grease.

Add the onion and green pepper, saut until transparent.

Add tomato sauce, water, chili powder, paprika, salt and hot sauce, simmer for 15 minutes.

In a saucepan cover frankfurters with cold water, bring to boiling, simmer for 5 minutes.

Drain off the water and let the frankfurters steam.

Place franks in buns, topped with meat mixture and chopped onions or condiments of your choice.

This is supposed to be an original "Coney Island Hot Dog Sauce"

KellyWA (11:51:02) : TEXAS HOT DOG SAUCE
Originally posted on TKL By: BB
Date: August 23rd 1999

Texas Hot Sauce by: Paul Suto

This is a Hot Dog Sauce perfected by me in 1955. It is a must at family picnics. To Serve: Grill hot dog, toast or steam bun. With hot dog in bun, spoon chopped onion over, 1 slice dill pickle, a good amount of horseradish mustard, and a generous amount of Texas Hot Sauce. Enjoy.

Ingredients
4 tablespoons vegetable oil
1/2 pound ground pork
1/2 pound ground beef
2 hot dogs, finely diced
1 medium onion, chopped
2 cloves garlic, minced
1/2 teaspoon browning sauce e. g. Gravy Master(tm)
1 teaspoon browning sauce e.g. Recipe Bouquet(tm)
1 teaspoon ground black pepper
1/2 teaspoon salt
1 (6 ounce) can tomato paste
8 cups water
3 teaspoons paprika
1 tablespoon chili powder
4 teaspoon ground cinnamon
1 teaspoon dried parsley
1 1/2 cups dry breadcrumbs

Directions
1. Heat oil in a large skillet over medium heat. Add onion and garlic
and cook until soft.

2. Stir in beef and pork and cook, stirring frequently until brown.

3. Reduce heat to medium-low and stir in hot dogs. Saute for 3 to 4
minuets. Drain off any excess fat.

4. Stir in the browning and seasoning sauce, browning sauce, pepper,
salt, tomato paste and water. Bring mixture to a boil. Lower heat and simmer for 1 hour, uncovered. Stir occasionally.

5. Stir in the paprika, chili powder, cinnamon and parsley. Taste and
adjust seasoning, if necessary. Simmer for 10 minutes. Remove from
heat and let cool.

6. Using a hand held mixer blend the bread crumbs into the sauce and
it's ready to serve!

KellyWA (11:49:33) : MILWAUKEE HOT DOG TOPPING
Originally posted on TKL By: Terry,Tx
Date: June 11th 1998

1 tablespoon olive oil
1/2 cup chopped onion
1 bag (1lb) refrigerated sauerkraut -- drained and rinsed
3/4 cup beer
1 teaspoon caraway seeds

Heat oil in a med. saucepan over med heat. Add the onion; saute until softened, 3-5 min. Stir in the sauerkraut, beer and caraway
seeds.

Simmer 30 min., stirring occasionally. Pour into serving bowl and serve with hot dogs.

KellyWA (11:47:08) : NEW YORK-STYLE HOT DOG TOPPING
Originally Posted on TKL by TerryTX

2 large onions, cut in quarters, thinly sliced -- (about 2 cups)
1/3 cup bottled chili sauce
1 tablespoon water
1 tablespoon distilled white vinegar
3/4 teaspoon sugar

Heat over to 500 degrees. Mix all ingred together in small bowl.

Spread in the middle of a 14x14" square of heavy-duty foil. Bring 2 opposite sides of foil up; fold edges together 3 times. Repeat with
other 2 sides, folding to make a packet. Bake in 500 degree oven 30 min. Carefully unwrap and serve hot with hot dogs and
hamburgers.

rebecca,.tn (10:47:58) : SAUCISSON PAYSANNE

1 smoked kielbasa, about 1 pound
1 cup dry white wine
1 heaping tablespoon brown sugar
2 tablespoons Dijon mustard
2 tablespoon Calvados or brandy
3 tablespoons chopped fresh parsley
Freshly ground black pepper to taste

Cut the kielbasa into 1-inch slices. Put the slices in a heavy skillet just large enough to hold all the pieces in a single layer and pour in the wine.

Bring the wine to a boil and cook uncovered until the wine has almost evaporated and looks syrupy; about 12 minutes. Stir in the brown sugar, mustard and Calvados, cook 1 minute more.

Toss the sausage with the parsley and pepper to taste. Serve hot or at room temperature with toothpicks for spearing and thin rounds of crusty fresh bread for dipping in the juices.

Source: Cold-Weather Cooking by Sarah Leah Chase -- excellent cookbook

Gina,.Fla (10:12:32) : Mama's Sausage with Peppers and Onions
serves 6

1/2 c. olive oil
6 sweet Italian sausages
6 hot Italian sausages
3 green bells peppers, cored, seeded and sliced lengthwise into 1-inch strips
3 red bell peppers, same as above
2 large sweet onions, peeled and cut lengthwise into 1/2 strips
4 garlic cloves, peeled and sliced thin
salt and pepper to taste

Heat 1/2 c. oil in large skillet over med high heat. Add sausages and fry turning frequently til they are nicely browned. Stir in peppers and onions and garlic, season with salt and pepper. Lower heat and fry for 5 mts. til veggies are tender. Drain off any excess oil and remove garlic.

Serve with sauce or serve in Italian bread for sandwiches.

Gina,.Fla (10:11:54) : Mama's Sunday Gravy

3 lbs. spareribs or short ribs
1/3 c. olive oil
2 onions, chopped fine
12 garlic cloves, minced
1 recipe Braciole ( recipe follows)
1 lb. sweet Italian sausage
4 28 oz. cans peeled plum tomatoes including juice
1/4 c. fresh oregano chopped or 2 t. dried and crumbled
1/4 c. fresh parsley chopped or 2 t. dried and crumbled
2 bay leaves
2 t. salt
1 t. black pepper
1 recipe Meatballs (recipe follows)
1 lb. pasta (penne, spaghetti, or rigatoni)

In a stockpot, combine the ribs with enough cold water to cover and bring to a boil and simmer for 20 mts. Drain.

In a 10-qt. casserole or pot, over moderate heat, warm the oil and cook the onions and garlic stirring often for 5 mts. Add the ribs, braciole and sausage and cook til browned 8 mts. or so. Add the tomatoes, herbs, and salt and pepper. Bring the mixture to a boil, reduce heat to low and simmer stirring occasionally for about 1 hour. Add the meatballs and cook for 1 to 1/12 hours more. The longer you cook this gravy the more thick and concentrated it will be.

When the gravy is done, cook the pasta according to pkg. dir. Drain. Remove all the meat from the sauce and serve on a platter. Pour some of the sauce into a gravy boat to serve on the side. Add the pasta to the remaining sauce and toss a little with olive oil.

This sauce freezes well and can be used as a base for braciole.

Meatballs:

1 c. stale Italian bread
milk for soaking
1 lb. ground sirloin
4 cloves garlic, minced
1/2 c. fresh minced parsley
1/2 c. grated romano cheese
2 eggs
salt and black pepper
3 T. olive oil
4 c. sauce
2 lbs. cooked pasta
freshly ground parmesan cheese for serving

In a bowl, combine the bread with enough milk to cover and let it soak for 10 mts. Squeeze dry and chop fine.

In another bowl, combine the bread with the meat, garlic, herbs and romano cheese, eggs, salt and pepper. Form into 14 balls about 2 1/2 inches in diameter. Chill til ready to use.

In a skillet heat oil and cook the meatballs til nice and brown. Add to sauce.

Braciole:

8 slices of beef top round, pounded or sliced 1/8" thick
2 tablespoons fresh, flat leafed parsley, chopped
1/2 cup grated Pecorino Romano cheese
2 cloves garlic, minced
2 tablespoons raisins or currants, soaked and drained
2 tablespoons pine nuts
salt and pepper to taste
olive oil Soak the raisins or currants in warm water for 15 minutes and drain.
Mix together the garlic, cheese, raisins, pine nuts; season with salt and pepper.
Divide the stuffing among the beef slices and roll them up. Wrap them tightly with cotton string and tie a knot to secure, to prevent them from unrolling. heated through. To serve, cut and unroll the string, being careful not to unroll the bracciole.