Meatball Sandwiches

Submitted by Shellie Harris

1 container meatballs
French rolls or choice of roll
1 - 15 oz. can spaghetti sauce
Swiss or Provolone cheese, sliced

Combine sauce and thawed meatballs in pan. Cut open rolls. Melt cheese on roll in oven or on grill. Fill with meatballs and sauce mixture.

Master Italian Cooking Sauce Mix

Submitted by Shellie Harris

2 (14 - 1/2 oz.) cans stewed tomatoes, pureed
4 (6 oz.) cans tomato sauce
2 cups water
2 (6 oz.) cans tomato paste
2 tbsp. instant minced onion
2 tbsp. parsley flakes
3 tsp. salt
2 tbsp. cornstarch
4 tsp. green pepper flakes
1 1/2 tsp. Italian Seasoning

Combine all ingredients in a large kettle or Dutch oven. Simmer 15 minutes over medium-low heat. Cool. Put into six 1 - pint freezer containers, leaving 1/2-inch space on top. Seal and label ITALIAN COOKING SAUCE MIX.

Spaghetti and Meatballs

Submitted by Shellie Harris

Use 2 -15 oz. jars of your favorite spaghetti sauce. Add 1 container of meatballs, thawed and heat. Cook pasta of your choice. Serve with grated Parmesan cheese.

Cocktail Meatballs

Submitted by: Shellie Harris

2 tbsp. butter or margarine
1/3 cup chopped green pepper
1/3 cup chopped onion
1 (10-oz.) can condensed tomato soup
2 tbsp. brown sugar, firmly packed
4 tsp. Worcestershire sauce
1 tbsp. prepared mustard
1 tbsp. vinegar
1 container Meatball Mix, thawed (about 30)

Preheat over to 350 degrees. Melt butter or margarine in small pan. Saute' green pepper and onion in butter or margarine until tender. In a 2-quart casserole dish, combine tomato soup, brown sugar, Worcestershire sauce, mustard and vinegar. Add sauteed green peppers and onion to dish. Stir in Meatball Mix. Bake about 20 minutes until heated through. Keep warm. Serve meatballs on toothpicks.

Makes about 30 appetizer.