Recipe-Meatballs and Peppers

Recipe     Meatballs and peppers       A low soduim recipe

1 pound lean ground beef

1/4 cup unseasoned bread crumbs

1 egg

1 onion grated

2 tablespoons chopped parsley

1 can ( 8 ounce) salt-free tomato sauce

4 green peppers, seeded and cut in chunks

1/2 teaspoon dried oregano

1/4 teaspoon dried basil

1/4 teaspoon pepper

 

Combine ground beef, bread crumbs, egg,onion and parsley.  If mixture seems to be too firm, add several tablespoons cold water and mix well .

Form into 1-inch balls.  Place in large skillet.  Add tomato sauce, green peppers, oregano, basil, and pepper.  Cover and simmer over low heat for 35 minutes. 

Makes 4 servings.

 

 

 

 

 

 

 

 

A Note to Smile about:

You may be surprised to find out that I have a pink loose-leaf recipe Notebook that I ordered from Woman’s day magazine during the late 1980’s.  It came with pink tabbed divider sections that I could write my own recipe categories.   I wrote these on the page dividers.

Appetizers, microwave, soups,breakfast,  beverages, salads, vegetables, main courses, and desserts.

There is a recipe for microwave chocolate chip squares, microwave lemon spice tea, hot chocolate rum.

Under salads is Confetti vegetables, rice primavera,  Spinach salad and dressing, and paradise rice salad.

For main courses, are recipes for Robin Leaches Chicken casserole using a whole chicken,  all-purpose herb shake ( to put on meats and chicken for flavoring),  non-fries skillet dinner,

for desserts- Recipes from cool whip paper lid -Mississippi Mud pie, Frosty lemon dessert squares, Patriotic Parfait to name a few as well as Jell-o recipes.

Dessert recipes for Blueberry cheesecake, Cherry crunch pie, raibow cake,  and a cookie recipe on a recipe card  for  Drop butter wafers.

The recipe for Meatballs and Peppers was in the back of this pink recipe notebook and it is an artcle that I clipped out of the Star Ledger section Accent: Food March 31, 1985.

Two more Low sodium recipes are Broiled Salmon and Spicy Shish Kebab.

A word on Comments:

I love visitors and your comments are always welcome.  You can click on the word recipe in the tag box on the right to see other recipes that  I have shared.

 

Kentucky Derby Pie

Yes, I may be miles from Kentucky, yet a Derby Pie can be savored here at home on Derbie day.
Derby fever kicks in around the first of April and continues through race day in May.

***************************************

Chocolate-Walnut Pie

Makes 8 servings
Prep: 10 minutes., Bake: 30 minutes

Use a standard 1 1/2 inch deep 9-inch pie plate

1/2 (15-ounce) package refrigerated pie crusts
1 cup sugar
1/2 cup all-purpose flour
1/2 cup margarine, melted
2 eggs, lightly beaten
1 teaspoon vanilla
3/4 cup chopped walnuts
3/4 cup semisweet chocolate morsels

Directions:

Fit piecrust into 9-inch pie plate according to package directions; fold edges under and crimp.

Stir together sugar and next 4 ingredients ( flour, margarine,egss,vanilla) until well blended; stir in walnuts and chocolate. Pour filling into piecrust.

Bake at 350 degree F. on lowest oven rack for 30 minutes or until pie is set; cool on wire rack.

Recipe From: My Old Kentucky Homes Cookbook asmcontributed to Best of The Best from Kentucky Cookbook ( Quail Ridge Press)

*******
Mint Julep


On eighteenth-century plantations, juleps were sipped in the morning before breakfast. They were thought to have medicinal properties. According to Kentucky tradition, a proper julep can be mixed only in a silver goblet.

1 cup water
1/2 cup sugar
1 cup fresh mint sprigs
9 ounces bourbon whiskey or rum
6 cups crushed ice
Fresh mint (optional)

Directions:

In a small saucepan combine wateer and sugar; bring to boiling.
Add the 1 cup mint. Reduce heat; cover and simmer 10 minutes. Remove from heat; cool.
Cover and chill mint mixture several hours or overnight. Strain syrup; discard mint leaves.

For each drink, place about 1 cup crushed ice in a mug. Pour 1 1/2 ounces bourbon or rum and 3 Tablespoons mint syrup over ice. If desired, garnish with fresh mint. Serves 6.

Nutrition information per serving: ( Mint Julep)
174 calories, 0 g protein, 17 g carbohydrate, o g total fat, o mg chol, 6 mg sodium, 56 mg potassium

From: Heritage of America Cookbook (1993)
Better Homes and Gardens Books

note:
Your comments are always welcomed. Please tell me if you have a tried the recipes or have similar tastes. Thank-you. Happy blog reading to you.
***************************************

Tuna Pasta Salad

A Recipe for those Christians who practise Fish on Friday for Lent. Also for anytime supper or lunch.

Tuna Pasta Salad

Ingredients:
2 eggs, hard-cooked and sliced
1 cup steamed broccoli florets
1 tomato, chopped
2 cups cooked fusilli pasta ( or rotelle tri-collored pasta, my favorite for pasta salad)
1 cup tuna packed in water, drained
1/2 red bell pepper, chopped
1/2 cup steamed chopped green beans
1/2 cup kidney beans (optional-but nutritious, I’d substitute white cannelloni beans )
1/2 cup jicama (optional)
1/4 cup chopped scallions
1/4 cup vinaigrette dressing

Directions:
In a bowl, combine all of the ingredients and toss to coat with the vinaigrette ( a ranch dressing is also good on this ).
Cover and refrigerate.
When ready to to pack a lunch, place a portion in a container and cover.

Vinaigrette Dressing:
1/4 cup virgin olive oil
2 Tablespoons red or white wine vinegar
Freshly ground black pepper
In a small bowl, whisk the oil into the vineagar. Add black pepper to taste. Whisk again briefly before adding to salad.
Yield: About 1/3 cup

Lemon Vinaigrette:
2 tablespoons lemon juice
1 teaspoon Dijon-style mustard
1/4 teaspoon sugar
1/4 cup light vegetable oil ( I use Canola Oil- lower in cholesterol)
Freshly ground black pepper
In a small bowl, whisk the lemon juice with the mustard. Add the suagar and mix well. Add the vegetable oil or Canola oil gradually while continuing to whisk. Add black pepper to taste. Whisk again briefly before adding to a salad.
From: Pasta Salads cookbook by Susan Janine Meyer (1986).

Tuna Pasta Salad Recipe from:
The Penny Whistle LUNCH BOX BOOK
by Meredith Brokaw & Annie Gilbar (1989)

Happy St.Patrick’s Day!

 Happy St. Patrick’s Day to my husband and everyone!

Irish Saying
Leprechauns, castles, good luck and laughter.
Lullabies, dreams and love ever after.
A thousand welcomes when anyone comes…
That’s the Irish for You!

Irish Blessing
May you have warm words on a cold evening, a full moon on a dark night, and the road downhill all the way to your door.

 

RECIPE:

 

Irish Soda Loaf

From Food & Wine

Servings: Makes one 9 inch Loaf   

Do you have an alternate version of this recipe?

Ingredients

  U.S.   Metric Conversion chart

  • 3 3/4 cup(s) flour
  • 1/2 cup(s) sugar
  • 4  teaspoon(s) baking powder
  • 1/2 teaspoon(s) baking soda
  • 1/2 teaspoon(s) salt
  • 1/4 pound(s) cold unsalted butter, cut into small cubes
  • 1 2/3 cup(s) raisins
  • 2  teaspoon(s) caraway seeds
  • 3  large eggs, at room temperature
  • 1  cup(s) buttermilk

Directions

  • 1. Heat the oven to 400°F. Butter a 9-by-5-inch loaf pan. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut or rub in the butter until the mixture is the texture of fine meal. Stir in the raisins and caraway seeds.
  • 2. In a medium bowl, whisk two of the eggs to combine. Whisk in the buttermilk. Pour the buttermilk mixture into the dry ingredients and stir until just combined. Put the dough on a floured work surface, pat into a loaf, and put into the prepared pan. Beat the final egg to mix and brush the top of the loaf with it. Using a sharp knife, cut a 1/4-inch-deep lengthwise slash down the middle of the loaf leaving a 1-inch margin at either end.
  • 3. Bake the soda bread in the middle of the oven until well browned and a toothpick inserted in the center comes out clean, 1 hour to 1 hour and 10 minutes. Turn the loaf out onto a rack and let cool. Serve warm or at room temperature.

Lithuanian Recipe- Kugelis

This recipe can be described as a giant baked  hashbrown.

Recipe:

4 large potatoes, grated

1/2 pound bacon, cooked and crumbled

1 onion, minced

3 eggs, beaten slightly

3 teaspoons salt

1 cup sour cream

1/4 cup half and half

Directions:

Grate potatoes.     Mix with the remaining ingredients.   Bake in a 13 x 9 x 2 inch pan in a 400 degree F. oven  for 20 minutes.   Reduce heat to 350 degrees F.  and bake 50 minutes more   or until  potatoes are browned;  a nice crust on top. 

Serves 4  

Note:

Recipe from :  The Cobblestone Inn  located in Carmel-By-the Sea, California.   The chef’s Sharon Miller’s great-great grandmother’s recipe.

  My mother’s family gmother and great grandmother of Lithuanian heritage also made a baked dish similar to this called “Co-shee”.

National Pancake Day

National Pancake Day   February 24, 2009

Mary’s German Pancake:

3 eggs

3/4 cup milk

3/4 cup all-purpose flour

Pinch salt

*         *         *          *             *

2 Tablespoons’s butter, melted

Lemon juice (real o reconstituted)

Filling (applesauce or any fresh berries, mashed)

Cinnamon sugar

Directions:

Place approximately 8 inch of oil (enough to just cover the bottom of pan ) in an 8 inch cast-iron  frying pan.  Place the pan in anoven to get hot.

In a blender combine the eggs and milk: mix.  Add the flour and salt; mix.

Remove the pan from the oven and gently pour the mixture into the hot pan.

Bake for about 20 minutes, until the pancake rises and browns.

When the pancake is done, remove from the pan and place on a plate.   Allow the pancake to fall.   Pour a small amount of lemon juice over  the top.

Cover with filling.  rinkle with cinnamon sugar.   Roll  the pancake up.   Butter the top and sprinkle with cinnamon sugar.   Slice into pieces.

Note:  The pancke rises best if the milk and eggs are at room temperature.

Serves: 2 to 4 people.

This  recipe is from :

The Old Miner’s Lodge -615 Woodside Avenue  Park City Utah.

The Old Miner’s Lodge is a restored 1893 building in the National Historic District of the colorful resort town of Park city.

I checked on-line and learned that the owners  of the above Lodge retired  in 2004.

Reprinted from :  The American Country Inn and Bed and Breakfast Cookbook, by  Kitty and Lucian  Maynard   1987

World Thinking Day- a Recipe

Many Girl Scouts and Girl Guides throughout the world will be celebrating World Thinking Day on February 22, 2009.   I grew up participating in the Girl Scouts, first as a Brownie and then  as a Junior.    Therefore I am happy  to write of  this celebration on my blog.

How will you be celebrating?

Some of the troops are having a travel around the world event with some games and entertainment from representatives from other countries, Celtic, African Drum Circle, and other s for Mexico, China, Phillipines, and Egypt.  They round it out with an ethnic Buffet.

Here, in the next day or so, I will post  recipes from a few countries.

This is what my niece is doing for World Thinking Day.

Her troop participates in a council program for World Thinking Day.  This year, they had to research a country (it alternates between states and countries).  They chose Brazil.  They had to come up with facts about the country to present to the other troops.  They gave out little Brazilian candies, and the swap was little paper Carnavales masks they made and decorated with feathers and sequins.

Recipes:

From Austria:

Viennese    Chicken

4  servings

2 Tablespoons butter

1  onion finely chopped

1    chicken  (2 to 3 pounds), cut into serving pieces

1 green pepper, chopped

2 carrots,peeled and  chopped

6 mushrooms, sliced

1  tomato, skinned and diced

1  cup chicken stock

1 teaspoon paprika

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 Tablespoon all-purpose flour

1/4 cup sour cream

2.  Add  the green pepper, carrots, mushrooms, tomato, stock, paprika, salt, and pepper .    Bring to a boil.  Cover and simmer 25 to  35 minutes, until the chicken is tender.

3.  Blend the flour with the cream  and stir into the skillet.  Reheat while stirring , but do not allow to boil.

The  New  York  Times International  Cookbook

Previous Older Entries Next Newer Entries