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.
Wednesday, September 30, 2009
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.
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.
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.
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.
Saturday, May 30, 2009
Appetizer Sauce
For meatballs or Smokies
Submitted by: Shellie Harris
1 lb. or 1 pkg. meatball mix
1 -12 oz. bottle chili sauce
10 oz. jar grape jelly
Heat chili sauce with grape jelly on low heat. Stir until blended and slowly add meat. Simmer 30 minutes. Stir often to keep from sticking.
Submitted by: Shellie Harris
1 lb. or 1 pkg. meatball mix
1 -12 oz. bottle chili sauce
10 oz. jar grape jelly
Heat chili sauce with grape jelly on low heat. Stir until blended and slowly add meat. Simmer 30 minutes. Stir often to keep from sticking.
Meatball Appetizers
Submitted by: Shellie Harris
In a crockpot combine meatballs with equal parts of mustard and grape jelly. Start with a cup of each ingredient. Add more to cover if necessary. Slow cook until heated and simmer on low until ready to serve. You can also cook in oven for at least 1 hour.
In a crockpot combine meatballs with equal parts of mustard and grape jelly. Start with a cup of each ingredient. Add more to cover if necessary. Slow cook until heated and simmer on low until ready to serve. You can also cook in oven for at least 1 hour.
Friday, May 29, 2009
Sweet and Sour Meatballs
Submitted by: Shellie Harris
1 tablespoon vegetable oil
1 (20 oz.) can pineapple chunks, drained, reserving juice
1 tablespoon soy sauce
3 tablespoons vinegar
6 tablespoons water
1/2 cup brown sugar
3 tablespoons cornstarch
1 large green pepper, sliced
1 container meatball mix, thawed
about 4 cups cooked rice
Directions:
In a large skillet combine oil and 1 cup drained pineapple juice, adding water if necessary to make 1 cup. In a small bowl combine cornstarch, soy sauce, vinegar, water and brown sugar. Stir into juice mixture and cook over medium heat about 5 to 7 minutes until thick, stirring constantly. Add meatballs, pineapple chunks and green pepper. Simmer 20 minutes until heated through. Serve over hot cooked rice.
Serves 6
Optional: You can also add to this recipe by adding precooked, thinly sliced carrots and celery. It adds color and vegetables to the dish. You can also saute mushrooms.
1 tablespoon vegetable oil
1 (20 oz.) can pineapple chunks, drained, reserving juice
1 tablespoon soy sauce
3 tablespoons vinegar
6 tablespoons water
1/2 cup brown sugar
3 tablespoons cornstarch
1 large green pepper, sliced
1 container meatball mix, thawed
about 4 cups cooked rice
Directions:
In a large skillet combine oil and 1 cup drained pineapple juice, adding water if necessary to make 1 cup. In a small bowl combine cornstarch, soy sauce, vinegar, water and brown sugar. Stir into juice mixture and cook over medium heat about 5 to 7 minutes until thick, stirring constantly. Add meatballs, pineapple chunks and green pepper. Simmer 20 minutes until heated through. Serve over hot cooked rice.
Serves 6
Optional: You can also add to this recipe by adding precooked, thinly sliced carrots and celery. It adds color and vegetables to the dish. You can also saute mushrooms.
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