Ham Balls

Ham Balls: 

1 1/2 lb. ground ham 

1 1/2 lb. ground pork 

1 C. milk 

1 C. fine bread crumbs 

2 eggs, beaten 

1/2 tsp. salt 

1/4 tsp. pepper 

 Sauce: 

1 C. brown sugar 

1/2 C. water 

1/4 C. apple cider vinegar 

1 Tbsp. cornstarch 

1 tsp. dry mustard 

 Combine all ingredients for ham balls and mix well. Shape into balls (the size of a tennis ball) and arrange in baking pan (this makes about 25-30 balls). 

In a saucepan combine the sauce ingredients and bring to a boil. Lower heat and simmer for 3-5 minutes until well blended. 

Pour sauce over ham balls. Cover with foil. 

Bake at 325 degrees for 1/2 hour. 

Remove and baste the ham balls with sauce and bake for another 1/2 hour. 

 Enjoy! Élvez! Piacere! Gustirati! Radosť!

Baked Penne (or Ziti) for Two

 1 tsp. olive oil

1 1/3 cup dry penne or ziti

2 links Italian hot sausage (if you don't like hot sausage you can use 1/2 pound ground beef

1/2 tsp garlic powder

pinch of cayenne (optional)

14 oz. can of crushed tomatoes

1/4 tsp. salt

1/8 tsp. pepper

3 Tbsp. heavy cream

1/4 cup shredded Parmesan

1/2 tsp basil

3/4 cup shredded Mozzarella

1. Boil penne in salted water to al dente, drain and set aside.

2. Preheat oven to 425 degrees.

3. Heat oil over medium heat and brown sausage. (if a lot of grease, drain)

4. Add garlic and cayenne and cook for one minute.

5. Add tomatoes, salt, and pepper. Over medium high heat, bring to a simmer.

6. Reduce heat to low cover with a lid and simmer for 15 minutes, stirring occasionally.

7. Stir in pasta, cream, Parmesan, and basil..

8. Pour into a 7"X7" baking dish

9. Sprinkle with Mozzarella over the top and bake 15 minutes until cheese is melted and bubbly.

***I eat 1/6th of the recipe, which makes a nice 270 calorie portion. Duke eats 1/3 of the recipe for dinner...540 calories. The other 1/3rd, we can fight over for lunch tomorrow. lol

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Annie's Classic Stuffing (Casserole Style)

1 12 oz. bag of dried bread cubes (get a bag that the bakery supplies)

½ cup butter (1 stick)

1 large onion, finely diced (or 1 and ½ of medium sized)

1 large carrot, grated (I use two medium sized carrots)

2 celery ribs, finely diced

1 1/2 cups chicken broth (I use turkey broth)

1 Tablespoon of dried parsley (or ¼ cup fresh parsley, chopped)

2 eggs, beaten

1/2  tsp. salt

¼ tsp. pepper

 

If using a loaf of fresh bread…cut into cubes and…Allow bread cubes to dry out overnight or bake it at 200°F for an hour, tossing it every 15 minutes.

 In a large skillet melt butter over medium-high heat.

Add onion and celery and sauté for 5-6 minutes or until they begin to soften.

After 6 minutes add the grated carrots and cook for ONLY an additional 2 minutes.

Turn off heat and pour over bread cubes and mix in until well coated.

Combine eggs, chicken broth, parsley, salt and pepper. Pour over bread cube mixture and stir well.

Then use your hands to thoroughly saturate all the cubes.

Place stuffing into a well-greased baking dish and cover with aluminum foil. (I use a 9" square dish)

Bake at 350°F for about 45 minutes covered...and an additional 10-15 minutes uncovered.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Beef Stew

2 pounds stew meat (chuck roast cut into 1/2 inch cubes)
1 Tablespoon vegetable oil
1 large onion,chopped
4 cups water
2 beef bouillon cubes
1/2 teaspoon pepper
2 teaspoons salt
6 medium potatoes, peeled and cut into 1/2 inch cubes
5 medium carrots,peeled and cut into 1/4 inch slices
1 rutabaga, peeled and cut into 1/2 inch cubes
1 cup of celery (halved and sliced into 1/4 pieces)
1/3 cup of flour
1 cup cold water
2 teaspoons Kitchen Bouquet or Gravy Master

In a Dutch oven place the oil and heat over medium-high heat.
Add the meat and brown. After meat is browned, add onions, water, bouillon cubes, pepper and salt.
Bring it to a boil...then reduce heat: cover and simmer 2 hours. Stir occasionally.

***While the meat mixture is simmering start preparing vegetables.
I prepare the potatoes and cover them with cold water until ready to use.
You can put carrots, rutabaga, and celery in a bowl and set aside until ready to use.

After 2 hours...add the vegetables (drain the water off the potatoes.)
Bring back to a boil and the cover and simmer for 30 minutes. Until vegetables are tender.
After 30 minutes,In a jar or a shaker, combine flour, water and Kitchen Bouquet/or Gravy Master. Shake well.
Stir into stew; bringing it back to a boil, stirring constantly. Boil for 2 minutes.
Serve with homemade bread and butter. Be careful...this is a yummy hot dish. Perfect for a winter feast.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Ricotta Cheese Stuffed Shells

12 oz Jumbo Shells
24 oz  ricotta cheese
2 cups shredded mozzarella cheese
3/4 cup fresh, (not the one in the green jar) Parmesan cheese
2 eggs
1 Tbsp dried parsley
3/4 tsp dried oregano
3/4 tsp salt
1/4 tsp black pepper
3 cups spaghetti sauce (about 26-32 oz)

Cook shells according to package directions. Combine cheeses, eggs, parsley, oregano, salt, and pepper thoroughly.
Preheat oven to 350° while filling shells.
In two, 13 x 9 x 2 baking dishes (or any equivalent available casseroles), spread 1/2 cup sauce in each. Fill each shell with a heaping tablespoon of cheese mixture. Layer filled shells into prepared baking dishes; spread remaining sauce over shells. Sprinkle with additional Parmesan cheese. Cover with foil.
Bake 35 minutes or until hot and bubbly.

Enjoy! Élvez! Piacere! Gustirati! Radosť!