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----- Original Message -----
From: Marge
To: phaedrus
Sent: Friday, March 22, 2002 6:50 AM
Subject: Re: Italian Meatballs
Thank you so much for looking for the recipe.
Would you have a good recipe for just the Italian Meatballs,
and I'll try to make the rest? All I can find is just plain meatballs.
Thank you very much for your time.
Marge
Hi Marge,
I just found that I had not sent the recipes. Sorry. Below are several.
Phaed
Italian Meatballs
Makes 8 servings
Ingredients
3 pounds lean ground beef
5 tablespoons ground oregano
5 tablespoons dried parsley, crushed
1 clove garlic, chopped
1 (1 ounce) package dry onion soup mix
2 cups Italian-style dry bread crumbs
3 (28 ounce) jars spaghetti sauce
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease
a 10x15 inch jelly-roll pan.
2 In a large mixing bowl, combine ground beef, oregano, parsley
and garlic. Mix in onion soup mix and seasoned bread crumbs.
Mix thoroughly.
3 Using a 1 ounce scoop, scoop and shape the meat mixture into balls.
Place in the prepared pan and bake in a preheated oven for 1 hour or
until meatballs are browned and cooked through.
4 In a large pot over high heat, bring the spaghetti sauce to a boil
and add cooked meatballs. Reduce heat and simmer for 4 hours.
---------------------------------------------
Italian Meatballs
1 lb ground beef
1/2 cup Italian bread crumbs
1/3 cup water (more or less)
1/4 cup grated Parmesan cheese
1 medium onion
garlic
salt
pepper
Mix all ingredients together. Don't add all of the water at
one time -- check mixture for moisture (it should be moist
but not so that the meatballs fall apart. Shape meatballs to
desired size and place on a broiler pan (I wet my hands before
shaping each meatball and it helps make a nice meatball.)
Broil until outside is slightly brown on one side and then turn
and broil the other side. When finished, add to spaghetti sauce
and simmer at least 20 minutes
-------------------------------------------------
Italian Meatballs
1 1/2 pound ground beef
1/2 pound Italian Sausage
1 egg
1/2 cup dry bread crumbs (packaged Italian crumbs work well)
1/4 cup Parmesan cheese
1/4 cup fresh Italian flat parsley (cilantro)
2 tablespoons minced onion
1 large clove minced garlic
1/2 teaspoon oregano
1/2 teaspoon basil
salt and pepper to taste
Mix until well blended. Shape into medium-sized balls. To brown
meatballs, put in 350 degree oven for 25 minutes. Let meatballs
simmer in sauce for 1/2 hour or until done. The longer they simmer
in the sauce the better they will taste.
----------------------------------------------------------
Italian Meatballs (30 big meatballs)
2 lbs. ground sirloin* (lean gr. beef)
1 lb ground pork (or Italian sausage meat)
2 eggs, beaten
1 onion, chopped finely
3 cloves garlic, minced
1/4 cup grated peccorino Romano cheese
1 stale roll, soaked in water and squeezed dry
OR 1 cup Italian bread crumbs (but they won't be as soft as
with the soaked bread)
salt, pepper (1 tsp salt, about, and 1/2 tsp. pepper)
Mix all ingredients at once until completely mixed. Shape into
meatballs (you can cheat and use an ice cream scoop). You can
either fry (no oil, the meat has enough) them in a nonstick pan
(covered when you first put them in and take the cover off when
you turn them) or my favorite for big parties, in rectangular
pans in the oven, cooked at 400 degrees. Remember to drain the
fat off of the pan. You can cook more at the same time.
These freeze really well too. We do it all the time.
Make them, don't put the sauce on them (you could, but it
will take longer to defrost) and put them in zip lock bags.
* You can use chuck (reg. ground beef), but make sure when
cooking you drain the pan frequently, it has more fat.
I'm basing it on enough for 10, so you just multiply up as
needed. Remember the meatballs soak in ALOT of sauce.
----------------------------
Basic Tomato Sauce
3 large cans crushed tomatoes
1 can (4 oz??) tomato paste
6 cloves garlic, sliced
1 cup red cooking wine (not sweet)
olive oil
Salt and Pepper
Sugar (1 tsp?)
6 basil leaves (or 1/2 tsp. dried)
Dash Oregano
In a large pot, fry garlic until golden in olive oil. Add tomato
paste and fry a minute or two until melted. Add wine (doesn't have
to be there, but it's a nice taste and the alcohol cooks off).
Cook wine for another 5 minutes. Add cans of tomatoes, and 1 1/2
cans water. Bring to a boil, add spices (no sugar) and simmer for
approximately 1 hour.
----- Original Message -----
From: Padenhup
To: phaedrus
Sent: Sunday, March 24, 2002 10:05 AM
Subject: pagachi
can you find me a recipe for a very thin, round, flat, filled
bread item called Pagachi?
it is slavic/russian/polish? in ethnicity, and i watched my
russian grandmother make this. she usually filled it with potatoes.
my yugoslavian friend's mother also made a version of this, but
she filled it with some meat with the potatoes.
>^.^<
Hi,
Sure. These have several names and are traditional in many Eastern European Countries. They are also called "longosha."
Phaed
Slovak- Loska- langoshe- Pagach
3 c Potatoes,mashed,cool,salted
1/2 c Flour
Blend flour into mashed potatoes. Add more flour if needed, but not to
much. Dough should not be sticky or crumbly. Divide dough into four
portions and roll out each portiom on floured board to 1/8 inch
thickness in 8 inch circles. Pick surface with a fork to prevent
puffing. Bake in preheated oven at 400 degrees. Bake on bottom
surface of oven, (I use cookie sheets) for about 7 minutes on each
side. After the Loska is baked, brush each side with either plain or
browned butter. Stack on a plate and cut into wedges. Loska is good
with any meatless soup.
Pagach-Quick
Also known as Slovak Pizza
1 frozen bread dough (thawed)
3 potatoes
1 medium onion
1/4 lb oleo
1 tablespoon milk
5 oz cheddar cheese
Cut bread dough in half. Roll out one half and place on cookie sheet. Cook
the potatoes in 2 quarts salted water, until done. Drain. Fry onion in oleo
until golden. Add to the potatoes. Add cheese, milk and salt and pepper and
mash with the potatoes. Spread evenly over rolled out dough. Cover with the
other half of the dough. Pinch edges together. Bake at 350oF for 20-30
minutes.
different fillings can be used...cabbage, potatoes, saurkraurt, and even
cinnamon & sugar
--------------------------------------------
Pagach ( Ukrainian Potato Pie )
Dough:
a.. 2 1/2 cups Flour
b.. 1 cup Warm water
c.. 1 package Yeast
d.. 1/2 teaspoon Salt
Filling:
a.. 1 large Onion peeled and sliced
b.. 1 Med head of cabbage shredded
c.. 1/2 cup Oil
d.. Salt and pepper
Dissolve yeast in the water. add salt and 2 1/2 cups flour and
knead smooth and elastic, adding more flour as needed. Place
dough on countertop, cover with stainless steel bowl. Allow to
rise double in bulk.
Make filling: saute onion in oil until soft. add shredded cabbage
and salt and pepper and cover and cook until cabbage is tender and
soft. Drain off any excess oil. Punch down dough and divide into
2 parts. Roll out dough into an 18 x 12 inch rectangle.Place cooled
filling on one side of rectangle, leaving a 2 inch margin from the
edges. Fold the other half of dough over the filling so you have a
turnover, 9 x 12 inches. Pat the top of the dough down lightly on
the filling. Carefully pinch edges together. Brush oil over the top
of the dough and sprinkle with salt or garlic salt.
Place on greased baking sheet. let rise double.
Bake 400 for 30 minutes or golden.
----------------------------------------------------------
Pagach
Anita Kaschak, "Favorite Recipes Collected by St. Mary's Ladies Guild,"
St. Mary's Carpatho-Russian Orthodox Church, Endicott, NY, 1984, p. 258.
1 frozen bread dough (thawed)
3 potatoes
1 medium onion
1/4 lb oleo
1 tablespoon milk
5 oz cheddar cheese
Cut bread dough in half. Roll out one half and place on cookie sheet.
Cook the potatoes in 2 quarts salted water, until done. Drain.
Fry onion in oleo until golden. Add to the potatoes. Add cheese, milk
and salt and pepper and mash with the potatoes. Spread evenly over rolled
out dough. Cover with the other half of the dough. Pinch edges together.
Bake at 350oF for 20-30 minutes.
-----------------------------------------------------
Pagach
3/4 c. scalded milk
1 tsp. salt
4 Tblsp. sugar
3 Tblsp. shortening
3 c. flour
1 egg, slightly beaten
1 cake yeast
1/4 c. lukewarm water
Cabbage Filling:
1 medium head cabbage, chopped fine
butter
Potato Filling:
3 medium potatoes, mashed
chives, chopped
1 egg, beaten
Sauerkraut Filling:
1/2 lb. sauerkraut, drained
butter
Pour milk over salt, sugar and shortening. Cook to lukewarm. Add egg.
Add yeast which has been dissolved in water. Add about half the flour.
Beat well.
Add remainder of flour. Beat well. Turn out on floured board and knead
about 5 minutes. Place in greased bowl and let rise until doubled in
bulk. Divide dough in 2 portions.
Flatten out one piece to about 2-inch thickness. Place desired filling
in center. Draw up and pinch edges together to cover filling.
Roll out lightly and carefully to pie shape, about 3/4-inch thick.
Follow same method for remaining half of the dough. Place on greased
cookie sheet. Let rise about 1/2 hour.
Bake at 375 degrees about 20 to 30 minutes. When done, brush both
sides with browned butter.
Cabbage Filling: Saute cabbage in butter until soft.
Potato Filling: Combine potatoes, chives and egg.
Sauerkraut Filling: Fry sauerkraut slowly in butter about 5 minutes.
Makes 2 round loaves.
----- Original Message -----
From: John
To: phaedrus
Sent: Monday, March 25, 2002 11:23 AM
Subject: deep fryer cooking
> Hello: I am new to this and do not know anything about deep fryer
> cooking.
> Got any recipies. chicken..fish...vegs..anything thanks John ...
Hi John,
Instead of me just giving you a couple of recipes, let me direct you to some
sites that have not only recipes, but tips on how to deep fry:
Deep Frying 1
Deep Frying 2
Deep Frying 3
Phaed
----- Original Message -----
From: Grace
To: phaedrus
Sent: Sunday, March 24, 2002 6:05 PM
Subject: I have a request
Does anyone have a recipe for chocolate covered marshmellow eggs?
Thanking you in advance
Grace
Hi Grace,
Yes, below are a couple of recipes.
Phaed
Chocolate Covered Marshmallow Eggs
Ingredients :
Flour
Hard boiled egg
2 env. unflavored gelatin (4 tsp.)
1 tbsp. cold water
1 c. boiling water
2 c. sugar
1/2 tsp. vanilla
1 box vanilla wafers
2 (8 oz.) chocolate bars & 1/2 stick paraffin
or dipping chocolate
Preparation :
Fill four 9 x 13 inch pans with flour and use the egg to make egg
impressions in the flour. Dissolve gelatin in cold water (to
soften) then stir in boiling water. Add 2 cups sugar and vanilla;
whisk until soft peaks form. Spoon immediately into egg impressions
and lay a vanilla wafer on top (curved side down). Let set. Melt
chocolate and wax. Shake flour from marshmallow egg and dip in
chocolate. Lay on waxed paper. Allow to set. Decorate with colored
frosting if desired.
----------------------------------
Marshmallow Easter Eggs
Ingredients :
2 tbsp. Knox gelatin
1/2 c. cold water
2 c. sugar
3/4 c. hot water
1 c. white Karo syrup
2 tsp. vanilla
Cornstarch for hands
Melted milk chocolate
Preparation :
Mix gelatin and cold water. Set aside until water is absorbed.
Combine sugar, hot water, 1/2 cup of the Karo syrup and cook to the
soft ball stage (240 degrees). Cool a few minutes. Beat with mixer
at full speed. Add the remaining Karo syrup and all of the gelatin
mixture, 1 tablespoon at a time. Beat 7 to 8 minutes after the last
addition of the gelatin. Add vanilla. Pour into a well greased 7 x
9 inches pan and chill thoroughly. Dust hands with cornstarch.
Spoon marshmallow out of pan and form eggs. Brush excess cornstarch
off and let dry for 1/2 hour on waxed paper. Pour melted milk
chocolate over eggs and let set. Refrigerate for easier handling.
----- Original Message -----
From: Linda
To: phaedrus
Sent: Sunday, March 24, 2002 7:59 PM
Subject: lost recipe
Dear Sir
I'm looking for the recipe for Ice Box Cheesecake. Like the one they
used to sell at the lunch counters of the old 5&10 Woolworth stores.
Thankyou
Linda
Hi Linda,
This is the recipe that's online. Another one below it.
See also Another Recipe for Woolworth's Cheesecake.
Phaed
Woolworth's Ice Box Cheese Torte
Yield: 12-16 servings
1 (3-oz.) pkg. lemon-flavored gelatin
1 cup boiling water
1 (8-oz.) pkg. cream cheese
1/2 cup sugar
1 teaspoon vanilla
1 tall can (13-oz.) Milnot, whipped
3 cups Graham cracker crumbs (or less if desired)
1/2 cup butter or margerine, melted
Dissolve gelatin in boiling water. Chill until slightly thickened (I chill
this until it is the consistency of an uncooked egg white).
Cream together the cream cheese, sugar and vanilla. Add the gelatin
and blend well. Fold in stiffly whipped Milnot(this can be done with and
electric mixer).
Mix Graham cracker crumbs and melted butter together; pack 2/3 of
the mixture on bottom and sides of a 9x13-inch pan (or larger). Add
filling and sprinkle with remaining crumbs. Chill several hours or
overnight.
Cut into squares and serve plain (my favorite way) or garnished with
fruit.
I have never tried using any other type of canned evaporated milk as
Milnot is what the recipe calls for. It is a different type of canned milk.
If you can not find Minot in your area, they have a website where you
can purchase it www.milnot.com. I hope you enjoy this recipe as
much as I have. I also have tried using a different flavored jello like
strawberry and cherry - I didn't like it as much as with the original
lemon flavor. Enjoy!
-------------------------------------------------------------------------
Woolworth's Lemon Cheesecake
Graham cracker crumbs for crust & topping
2 cans evaporated milk
3 (3 ounce boxes) lemon flavored Jell-O
1 1/2 cups boiling water
1 (8-ounce package cream cheese)
1 3/4 cup sugar
1 tsp vanilla extract
Line the bottom of a 9 x 13 inch baking dish or pan with graham
cracker crumbs, pressing down slightly.
Pour the evaporated milk into ice cube trays (or shallow metal
pans of appropriate size) and freeze until crystals form on the
surface.
Meanwhile, mix Jell-O with boiling water until dissolved; allow
to cool.
In a large bowl, beat the cream cheese and sugar until smooth.
Add the vanilla extract and mix well.
In a medium bowl using an electric mixer on high speed, whip
crystallized evaporated milk until fluffy. Fold whipped
evaporated milk into cream cheese mixture.
Pour into prepared pan and top with a sprinkling of graham
cracker crumbs. Chill overnight.
Makes 12 servings (about 3 inches square).
More Woolworth's Recipes
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