Archives for August 2007

Sweet and Sour Meatballs

August 26, 2007 by

I’m not real big on the sweet & sour thing, but these meatballs are divine. I served them with some rice pilaf and green beans, and we barely had leftovers.


1 egg, beaten
1/4 cup milk or half-n-half
3/4 cup bread crumbs (seasoned is ok)
1/2 tsp. ground black pepper
1/2 tsp. kosher salt + 1/4 tsp. added later
1 lb. ground beef
1 lb. ground pork (OR all pork OR all beef)
2 Tbsp. vegetable oil
1 cup cranberry juice cocktail
1 can cranberry sauce (whole or not)
1/2 cup of your BBQ Sauce (I use KC)
1 green pepper sliced into thin strips
1/2 cup cold water
1 Tbsp. cornstarch


Crack the egg in to a large bowl and beat; add all the ingredients up to the meats and mix well. Add the meats and mix well. Shape into small meatballs and set aside. Place the oil in a large skillet that you have a lid for and heat. Add the meatballs and brown for 5 minutes on each side on medium heat. Drain off the fat.


Combine the cranberry juice and the can of cranberry sauce with the BBQ sauce in another bowl. Add 1/4 tsp. Kosher salt and a dash of black pepper. Pour this slowly and evenly over the meatballs. Add the sliced peppers. Bring this to a boil, cover and simmer 30 minutes.


Blend the cold water with the cornstarch then slowly add to the simmering meatballs while stirring constantly for about 3 minutes. It will become thickened. Serve.

Filed Under: Beef, Pork

Creamy of Celery Soup

August 23, 2007 by

Though not as popular as most other soups, I love this stuff! Many years ago (in another life) when I worked in Manhattan I’d have a bowl of this with a large scoop of chicken salad on a bed of greens almost every day for lunch in the cafeteria. It was magnificent.


Step I – Puree
8 stalks of celery, cut into 1-inch
2 potatoes, peeled & diced
4 cups water
1 tsp. kosher salt


Step 2 – Soup Base
2 Tbsp. butter
1 cup finely chopped onion
1 cup finely minced celery
1/2 tsp. celery seed
1 cup milk
1/2 cup sour cream or heavy cream
Sprinkling of white pepper (about 1/2 tsp)
Garnishment: 1/4 cup sliced black olives or pimentos


In a medium pot that you have a lid for, put the celery, potatoes and water in and sprinkle with salt. Bring to a boil, then cover and simmer for 15 minutes. Remove from heat and set aside to cool somewhat. When it has cooled somewhat, pour it in batches into a food processor, blender, or food mill. Process this until smooth like a puree then pour into a medium saucepan and set aside.


In a skillet, melt the butter and add the onions. Cover and cook for about 10 minutes. Add the minced celery and celery seed, cover and cook for 10 minutes more. Scrape these contents into the saucepan with the puree. Add the milk and sour or heavy cream. Season with the salt & white pepper and carefully heat it – DO NOT BOIL. Serve.

Filed Under: Soups & Stews

Sloppy Joes

August 8, 2007 by

Serve these on toasted, buttered, hamburg buns; we use whole wheat.


1 lb. ground chuck (double if needed)
1 small, diced onion
1 small green pepper, diced
1 cup ketchup
2 tbsp. mustard
1 Tbsp. vinegar
1 Tbsp. sugar
1/2 tsp. ground cloves


Melt 2 Tbsp. butter on medium in a skillet that you have a lid for. Add ground chuck and brown, about 10 minutes. Add the diced onion and pepper and cook about 10 more minutes. Drain. Add all the rest of the ingredients then cover tightly and simmer for 25-30 minutes. Add salt & pepper. Serve.

Filed Under: Beef

Baked Tomatoes

August 4, 2007 by

Not your usual fare, but it just may become a dish you serve often. Best part is that this works very well with the tomatoes that you buy during the cooler seasons.


5-6 medium, firm tomatoes
2 medium onions, diced
2 1/2 cups unseasoned breadcrumbs
1/2 cup grated Parmesan or Pecorino Romano
2 tsp. Italian seasoning
2 tsp. salt
1 tsp. black pepper
1/2 stick butter, sliced


Preheat your oven to 350 degrees. Grease a 9 x 13 baking dish.


In a large bowl, place the diced onions, breadcrumbs, cheese, Italian seasoning, salt and pepper. Mix thoroughly. Slice the tomatoes as thin as you can (not paper thin) and layer the tomatoes in the pan, then sprinkle on a generous amount of the breadcrumb mixture, and keep layering until you have used all the tomatoes – end with the breadcrumbs. Dot with the butter slices.


Place in the oven for 30 minutes, or until lightly browned. Serve hot.

Filed Under: Vegetables