Recipe(tried): Spaghetti and Make Ahead Meatballs, Salad with Honey Dressing, Heart Biscuits, Easy Mint Chip Ice Cream
MenusSPAGHETTI'N MEATBALLS
Yields: 6 servings
1 package (12 oz) spaghetti
1 jar (28 oz) spaghetti sauce
1 batch of 30 meatballs (frozen or thawed) recipe follows
Grated Parmesan cheese, optional
Cook spaghetti according to package 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; top with parmesan cheese if desired.
MAKE AHEAD MEATBALLS
Yield: 5 batches
4 eggs
2 cups dry bread crumbs
1/2 cup finely chopped onion
1 tbsp salt
2 tsp Worcestershire sauce
1/2 tsp white pepper
4 lb lean ground beef
In a large bowl, beat eggs. Add the next five ingredients. Add beef; mix well. Shape into 1in balls, about 12 dozen. Place in a single layers in ungreased 15x10-inch 1in. baking pans.
Bake at 400 for 10-15 minutes or until no longer pink, turning often; drain. Cool.
Place about 30 meatballs each into freezer containers. Maybe frozen for up to 6 months.
SALAD WITH HONEY DRESSING
Yield: 6 servings
6 cups torn Boston or Bibb lettuce
2 cups torn red leaf lettuce
2 medium oranges, peeled and sectioned
1/4 cup water
1/4 cup tarragon white wine vinegar
1/4 cup honey
Divide greens among six plates. Top with orange segments.
Combine water, vinegar and honey in a jar with tight-fitting lid; shake well. Drizzle over salads.
HEART BISCUITS
Yield: about 1 dozen
2 cups all purpose flour
1 tbsp baking powder
1 tsp salt
1/2 cup cold butter or margarine
3/4 cup milk
HONEY SPREAD:
1/2 cup butter or margarine, softened
1/4 cup honey
CINNAMON SPREAD:
1/2 cup butter or margarine, softened
3/4 cup sugar
1 tbsp ground cinnamon
Preheat oven to 450 degrees F.
In a bowl, combine dry ingredients. Cut in butter until the mixture resembles coarse crumbs. With a fork, stir in milk until the mixture forms a ball. Turn onto a lightly floured surface; knead 5-6 times. Roll to 1/2 inch thickness; cut with a 2-inch heart shaped cookie or biscuit cutter. Place on an ungreased baking sheet.
Bake at 450 for 10-12 minutes or until golden brown.
FOR THE HONEY SPREAD:
Meanwhile, combine butter and honey in a mixing bowl; beat until smooth.
FOR THE CINNAMON SPREAD:
Combine butter, sugar and cinnamon in a mixing bowl; beat until smooth.
Serve the spreads with the warm biscuits
EASY MINT CHIP ICE CREAM
Yield: 8 servings
1 can (14oz) sweetened condensed milk
2 tbsp water
1/4 to 1/2 tsp peppermint extract
3 to 4 drops green food coloring
2 cups whipping cream, whipped
1 cup (6oz) miniature semisweet chocolate chips
In a large bowl, combine milk, water, extract and food coloring. Fold in whipped cream and chocolate chips.
Pour into a foil lined 9x5x3-inch loaf pan. Cover and freeze for 6 hours.
Lift out of the pan and remove foil; slice.
Yields: 6 servings
1 package (12 oz) spaghetti
1 jar (28 oz) spaghetti sauce
1 batch of 30 meatballs (frozen or thawed) recipe follows
Grated Parmesan cheese, optional
Cook spaghetti according to package 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; top with parmesan cheese if desired.
MAKE AHEAD MEATBALLS
Yield: 5 batches
4 eggs
2 cups dry bread crumbs
1/2 cup finely chopped onion
1 tbsp salt
2 tsp Worcestershire sauce
1/2 tsp white pepper
4 lb lean ground beef
In a large bowl, beat eggs. Add the next five ingredients. Add beef; mix well. Shape into 1in balls, about 12 dozen. Place in a single layers in ungreased 15x10-inch 1in. baking pans.
Bake at 400 for 10-15 minutes or until no longer pink, turning often; drain. Cool.
Place about 30 meatballs each into freezer containers. Maybe frozen for up to 6 months.
SALAD WITH HONEY DRESSING
Yield: 6 servings
6 cups torn Boston or Bibb lettuce
2 cups torn red leaf lettuce
2 medium oranges, peeled and sectioned
1/4 cup water
1/4 cup tarragon white wine vinegar
1/4 cup honey
Divide greens among six plates. Top with orange segments.
Combine water, vinegar and honey in a jar with tight-fitting lid; shake well. Drizzle over salads.
HEART BISCUITS
Yield: about 1 dozen
2 cups all purpose flour
1 tbsp baking powder
1 tsp salt
1/2 cup cold butter or margarine
3/4 cup milk
HONEY SPREAD:
1/2 cup butter or margarine, softened
1/4 cup honey
CINNAMON SPREAD:
1/2 cup butter or margarine, softened
3/4 cup sugar
1 tbsp ground cinnamon
Preheat oven to 450 degrees F.
In a bowl, combine dry ingredients. Cut in butter until the mixture resembles coarse crumbs. With a fork, stir in milk until the mixture forms a ball. Turn onto a lightly floured surface; knead 5-6 times. Roll to 1/2 inch thickness; cut with a 2-inch heart shaped cookie or biscuit cutter. Place on an ungreased baking sheet.
Bake at 450 for 10-12 minutes or until golden brown.
FOR THE HONEY SPREAD:
Meanwhile, combine butter and honey in a mixing bowl; beat until smooth.
FOR THE CINNAMON SPREAD:
Combine butter, sugar and cinnamon in a mixing bowl; beat until smooth.
Serve the spreads with the warm biscuits
EASY MINT CHIP ICE CREAM
Yield: 8 servings
1 can (14oz) sweetened condensed milk
2 tbsp water
1/4 to 1/2 tsp peppermint extract
3 to 4 drops green food coloring
2 cups whipping cream, whipped
1 cup (6oz) miniature semisweet chocolate chips
In a large bowl, combine milk, water, extract and food coloring. Fold in whipped cream and chocolate chips.
Pour into a foil lined 9x5x3-inch loaf pan. Cover and freeze for 6 hours.
Lift out of the pan and remove foil; slice.
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