Becky’s Meatballs

Ingredients:

  • 4 large cans of tomato puree (1 lb. 13 oz)
  • 4 cans of tomato sauce (8 oz)
  • 16 oz of water (fill 2 of the tomato sauce cans with water)
  • 3 cans of mushrooms
  • Parsley flakes
  • 5 lbs ground beef (80/20)
  • 5 tsp salt
  • 5 tsp black pepper
  • 4 eggs
  • 2 cups of Italian bread crumbs
  • 1 cup grated parmesan cheese
  • 1 can of tomato juice (12 oz)
  • Minced onion

Directions:
1.  To a very large pot add the tomato puree, tomato sauce, water, mushrooms and parsley and bring to a boil.
2.  In a large bowl mix the hamburger, salt, pepper, eggs, Italian bread crumbs, parmesan cheese, and tomato juice until well combined.  Use a large fork or spoon and don’t handle any longer than necessary or the meat will get tough.
3.  Roll hamburger mixture into 2 inch balls.
4.  In a large frying pan over medium/high heat sprinkle the bottom of the pan with minced onion.
5.  Add meatballs and brown on all sides.  Brown meatballs in batches being sure not to overcrowd the pan.
6.  Placed browned meatballs into sauce pot (do not add the grease accumulated from frying).
7.  Once all meatballs have been browned and added to the sauce, simmer for at least an hour.

Source: Family friend

Peach Melba Shortbread Bars

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Ingredients:

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 cup cold butter
  • 1 cup peach preserves
  • 6 teaspoons raspberry preserves
  • 1/2 cup sliced almonds
  • Powdered sugar (garnish)

Directions:

1. Preheat oven to 350°. Combine first 3 ingredients in a medium bowl. Cut in butter with a pastry blender until crumbly. Reserve 1 cup flour mixture.
2. Lightly grease an 11- x 7-inch or 9-inch square pan. Press remaining flour mixture onto bottom of prepared pan.
3. Bake at 350° for 25 to 30 minutes or until lightly browned.
4. Spread peach preserves over crust in pan. Dollop raspberry preserves by 1/2 teaspoonfuls over peach preserves. Sprinkle reserved 1 cup flour mixture over preserves. Sprinkle with almonds.
5. Bake at 350° for 35 to 40 minutes or until golden brown. Let cool 1 hour on a wire rack. Cut into bars. Garnish with powdered sugar, if desired.

Source:  http://www.myrecipes.com/recipe/peach-melba-shortbread-bars

Stuffing Balls

Ingredients:

Stuffing mixture

  • 1 – 12 oz. bag of croutons
  • 1/2 cup chopped celery
  • 1/2 cup chopped onions
  • 3/4 cup butter
  • 2 tsp. chopped parsley
  • 2 eggs
  • 1/2 can undiluted cream of chicken soup

Sauce

  • 1/2 cup chicken broth
  • 1/2 can undiluted cream of chicken soup

Directions:

  1. Sift croutons in colander.
  2. Sautee onions and celery in the 3/4 cup butter until soft.
  3. Combine celery/onion mixture, parsley, eggs, croutons, and soup.
  4. Form mixture into ice cream scoop-sized balls.
  5. Brown stuffing balls in additional butter (1/4 cup) and vegetable oil (2 tbsp).
  6. Place browned stuffing balls in baking dish and pour sauce over them.
  7. Bake at 325 degrees for about 30 minutes or until warmed through.

*These freeze well…if freezing DO NOT add sauce until ready to bake.

Source: Unknown

Perfect Vanilla Cupcakes

Yields- 15-16 cupcakes

Ingredients:

  • 1 1/4 cups cake flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup oil (vegetable, canola or extra light olive oil)
  • 1/2 cup buttermilk (or 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)

Directions:
1. Preheat oven to 350*F.
2. In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together with whisk, and set aside.
3. In the bowl of an electric mixer, add eggs and beat 10-20 seconds. Add sugar and continue to beat on medium speed about 30 seconds. Add vanilla and oil, beat.
4. Reduce mixer speed to low and slowly add about half of the flour mixture. Add half of the milk, then the rest of the flour and the rest of the milk. Beat until just combined. Scrap down the side of the bowl.
5. The batter will be thin. Pour batter into a muffin pan prepared with paper liners. Fill liners about 2/3 full.
6. Bake cupcakes in pre-heated oven for 12-14 minutes.
7. Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.
8. Frost as desired when fully cool.

Source:  http://www.glorioustreats.com/2011/07/perfect-vanilla-cupcakes-recipe.html

Lemon Curd

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Ingredients:

  • 1/4 cup fresh lemon juice (usually requires 1-2 lemons)
  • 2 teaspoons finely grated lemon zest
  • 1/3 cup sugar
  • 4 egg yolks
  • 3 Tablespoons unsalted butter

Directions:
1. Combine all ingredients in the top of a double boiler (or in a metal bowl over a pot of simmering water).
2. Heat, while stirring (almost) constantly with a whisk, until mixture thickens. It is done when it’s thick enough to coat the back of a spoon.
3. Remove from heat, cover and refrigerate until cool.
4. Store in the refrigerator up to 2 weeks.

Source: Unknown

Pepper Parmesan Green Beans

Ingredients:

  • 1 large sweet red pepper, diced
  • 1 small green pepper, diced
  • ¼ cup chopped onion
  • 1 garlic clove, minced
  • ¼ cup olive oil
  • 1 ½ lbs fresh green beans, cut into 2-inch pieces
  • 1 tbsp minced fresh basil or 1 tsp dried basil
  • 1 tsp salt
  • 1/3 cup shredded Parmesan cheese

Directions:
1. In a large skillet, sauté peppers, onion, and garlic in oil until vegetables are tender, about 3 minutes.
2. Add beans, basil, and salt; toss to coat.
3. Cover and cook over medium-low heat for 7-8 minutes or until beans are crisp-tender.
4. Stir in Parmesan cheese; serve immediately.

Source: http://www.tasteofhome.com/recipes/pepper-parmesan-beans

Chili

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Ingredients:

  • 1 tbsp olive oil
  • 1 small onion
  • 2 lbs ground beef
  • 2 tbsp tomato paste
  • 2 – 28 oz cans of crushed tomatoes
  • 1 – 29 oz can of tomato sauce
  • 2 – 14.5 oz cans of petite cut tomatoes (diced)
  • 3 cans diced green chiles (mild)
  • 2 – 15.5 oz cans of kidney beans
  • Chili powder to taste
  • 2 tbsp brown sugar
  • 1 tsp salt
  • 1 tsp black pepper

Directions:
1.  In a large pot over medium/high heat, add crushed tomatoes, tomato sauce, diced tomatoes, green chiles and kidney beans.  Cover and let it simmer.
2.  In a large frying pan, over medium/high heat add olive oil and sautee onion until it is translucent.
3.  Add ground beef and cook until no longer pink; drain grease.
4.  Add the tomato paste to the hamburger mixture and cook another minute or two until paste darkens.
5.  Add the hamburger mixture to your now simmering large pot.
6.  Add your spices (cayenne, chili powder, brown sugar, salt and pepper).
7.  Continue to simmer for at least an hour; add additional seasoning to taste as it simmers.

Source: Unknown