Robert used to think I was really wierd for getting a meatball sub when we'd go to Subway. Then he tried one and now he understands they are really quite good! We have them every now and then at home.
1 lb ground turkey (or beef)
1/2 cup Italian bread crumbs
dash of salt
1 egg
1/4 cup shredded cheese
1 can spaghetti sauce
Mix in a bowl until blended. Shape into medium sized meatballs and cook in a greased 9 x 13 dish. Cover with spaghetti sauce (use as much or as little as you like). Bake at 400 degrees for 45 min.
Serve on hoagie rolls (I usually get mine off the day old rack - they are much cheaper that way!). The meatballs are usually too big, so we cut them in half - 2 meatballs are enough for a sub.
The kids prefer theirs just plain - not on a hoagie.
Wednesday, December 31, 2008
Tuesday, December 9, 2008
Mom's Creamy Fudge ( 5 STARS)
Heat over medium heat:
4 1/2 c. sugar
1 can evaporated milk
2 cubes butter
Bring to a boil, cook for 10 minutes. Stirring occasionally. Meanwhile in a Large bowl empty:
18 ozs. semi-sweet chocolate chips ( I use one pkg. semi-sweet and 1/2 pkg. milk chocolate) and one 13 oz. jar marshmellow creme.
Pour the milk mixture over the chocolate chips and marshmellow creme, add 2 teaspoons Vanilla. Mix by hand until well blended. Add 1/2 cup chopped nuts if desired. Pour into a 9X13 pan and let cool. Then enjoy !!! (I pour out 1/2 without nuts and then add the nuts and pour it out in the other half of the pan.)
4 1/2 c. sugar
1 can evaporated milk
2 cubes butter
Bring to a boil, cook for 10 minutes. Stirring occasionally. Meanwhile in a Large bowl empty:
18 ozs. semi-sweet chocolate chips ( I use one pkg. semi-sweet and 1/2 pkg. milk chocolate) and one 13 oz. jar marshmellow creme.
Pour the milk mixture over the chocolate chips and marshmellow creme, add 2 teaspoons Vanilla. Mix by hand until well blended. Add 1/2 cup chopped nuts if desired. Pour into a 9X13 pan and let cool. Then enjoy !!! (I pour out 1/2 without nuts and then add the nuts and pour it out in the other half of the pan.)
Hot Fudge Sauce (5 STARS)
1 6 oz. pkg. milk chocolate chips
1 stick (1/2) margarine or butter
1 1/3 cups evaporated milk
2 cups powdered sugar
1 tsp. vanilla
Melt chocolate chips and butter over low heat in a medium sauce pan. Add milk and sugar; bring to a boil. Cook about eight minutes, stirring constantly. Add vanilla, stir and serve warm. Keeps well in the fridge. Just reheat in microwave, but watch so it doesn't burn.
I got this from Annalee Church. She doubles the recipe and uses one pkg. milk chocolate chips and one pkg. semi-sweet chocolate chips.
1 stick (1/2) margarine or butter
1 1/3 cups evaporated milk
2 cups powdered sugar
1 tsp. vanilla
Melt chocolate chips and butter over low heat in a medium sauce pan. Add milk and sugar; bring to a boil. Cook about eight minutes, stirring constantly. Add vanilla, stir and serve warm. Keeps well in the fridge. Just reheat in microwave, but watch so it doesn't burn.
I got this from Annalee Church. She doubles the recipe and uses one pkg. milk chocolate chips and one pkg. semi-sweet chocolate chips.
Monday, December 1, 2008
Chicken (Turkey) Soup
A friend of ours passed this recipe along. We made it last night with our left-over turkey and it was really good. Hope you like it.
Chicken Soup
1 Tbs Olive Oil
2 Tbs Butter
4-5 Red Potatoes, cubed with skin on
1 Onion, diced
2 Ribs of Celery, finely chopped
2 Carrots, cut into small pieces (I just used half a bag of baby carrots cut in half)
2 Bay Leaves
1 tsp Chicken Bouillon (I only had chicken base, it worked fine)
1 Tbs Flour
1 49.5 oz can Chicken Broth (Swanson is best)
4 Chicken Breasts, shredded (Cook chicken in half of the chicken broth and save for your soup)
1 5 oz can Evaporated Milk
1. Heat Large Soup pot over medium heat. Add Olive Oil and Butter. Let the butter melt into oil.
2. Add onions, potatoes, celery, and carrots as you chop them up.
3. Add Bay Leaves and chicken bouillon and cook for about 5 minutes until veggies are softened up.
4. Add flour and cook for another minute.
5. Add chicken broth, including broth used to cook chicken. Put lid on pot and raise heat to bring to a boil.
6. Add chicken and let cook for 15-20 minutes.
7. Once the veggies are soft enough add evaporated milk. Let simmer for 3-5 minutes.
Chicken Soup
1 Tbs Olive Oil
2 Tbs Butter
4-5 Red Potatoes, cubed with skin on
1 Onion, diced
2 Ribs of Celery, finely chopped
2 Carrots, cut into small pieces (I just used half a bag of baby carrots cut in half)
2 Bay Leaves
1 tsp Chicken Bouillon (I only had chicken base, it worked fine)
1 Tbs Flour
1 49.5 oz can Chicken Broth (Swanson is best)
4 Chicken Breasts, shredded (Cook chicken in half of the chicken broth and save for your soup)
1 5 oz can Evaporated Milk
1. Heat Large Soup pot over medium heat. Add Olive Oil and Butter. Let the butter melt into oil.
2. Add onions, potatoes, celery, and carrots as you chop them up.
3. Add Bay Leaves and chicken bouillon and cook for about 5 minutes until veggies are softened up.
4. Add flour and cook for another minute.
5. Add chicken broth, including broth used to cook chicken. Put lid on pot and raise heat to bring to a boil.
6. Add chicken and let cook for 15-20 minutes.
7. Once the veggies are soft enough add evaporated milk. Let simmer for 3-5 minutes.
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