•Lai
B 6
incasl
Ground
Varied
Meatballs on the grill? If you
like meatballs, you’ll love the
great flavor that charcoal grilling
gives them, qnd they’re a delicious
addition to your grilling repertoire.
Threaded onto skewers and
brushed with barbecue sauce dur
ing grilling, meatballs are flavorful
and delicious.
As with any ground beef mix
ture, keep these tips in mind when
preparing the meatballs to ensure
moist results.
• Mix ingredients lightly but
thoroughly; over mixing can result
in tough meatballs.
• Shape gently; don’t press and
pat too much ora compact, dry tex
ture could result
• Make sure meatballs are uni
form in size so they cook evenly.
• Cook to medium doneness
just until no longer pink in the
center.
HAMBURGER AND RICE
CASSEROLE
1 pound ground beef
1 small onion, chopped
1 green pepper, chopped
1 can cream of celery soup
2 cups milk
1 cup uncooked minute rice
Brown first three ingredients.
Season with salt and pepper in a
large skillet Add soup mix and
rice. Mix. Place in 2-quart casser
ole. Bake at 350 degrees for one
hour.
Shirley Huegel
Lancaster
TACO SALAD
1 pound ground beef, cooked
and drained
I head lettuce, broken up
8-ounce can kidney beans,
drained
1 tomato, cut up
1 onion, cut up
1 can black olives, seedless,
sliced
8-ounces shredded Cheddar
cheese
Mix together all ingredients.
When ready to serve, add and stir
in:
1 bag nacho chips, broken up
1 package dry Italian dressing
mixed according to package
directions
Madeline VanLeuven
Mantua, NJ.
Recipe Topics
If you have recipes for the topics listed below, please
share them with us. We welcome your recipes, but ask that
you include accurate measurements, a complete list of ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming,
P.O. Box 609, Ephrata, PA 17522. Recipes should reach our
office one week before publishing date.
October
November
Beefs
Tastes
SAUCY MEATBALLS
3 pounds ground beef
2 cups quick oats
2 eggs
1 can evaporated milk
2 teaspoons salt
'A teaspoon pepper
2 teaspoons chUi powder
1 small onion, chopped
Mix together all ingredients
thoroughly. Shape into small balls.
Place balls one-inch apart in roast
pan. Mix sauce ingredients and
pOur over meatballs.
Sauce:
2 cups ketchup
1 cup sugar
1 tablespoon liquid smoke
Cover and bake 30 minutes at
350 degrees. Bake uncovered at
350 degrees for 10 minutes.
Earla Horning
Penn Yan, N.Y.
HOMINY CASSEROLE
3 large onions
5 tablespoons butter
1 pound can hominy
'A teaspoon chili powder
2 tablespoons flour
1 green pepper, chopped
1 pound lean ground beef
8-ounces tomato sauce
1 cup milk
Grated cheese
Saute onions and pepper in 3
tablespoons butter until tender.
Add beef. Cook until redness has
disappeared. Add hominy, chili,
and tomato sauce. Place in
IA -quart baking dish.
Melt 2 tablespoons butter. Add
flour and milk. Cook until thick
ened. Add half cup cheese and
pour over mixture. Sprinkle top
with cheese. Bake at 350 degrees
, for 35 minutes.
SPANISH RICE AND
GROUND MEAT
1 package Spanish rice
1 pound ground meat
Shredded Cheddar cheese
1 small can tomato sauce
Cook rice according to package
directions. Cook and crumble
ground meat (beef, chicken or
turkey). Drain well. Mix together
rice, meat, and tomato sauce. Sim
mer 30 minutes. Just before serv
ing, sprinkle cheese on top. Serve
with garden salad and fresh crusty
bread.
Husbands actually ask for this
meal.
Pasta Favorites
Pumpkins Galore
21-
28-
Biscuits and Mix
Favorite Breads
4-
ii-
'A teaspoon pepper
Heat oven to 350 degrees. In a
large bowl, combine all ingre
dients, mixing lightly but
thoroughly.
Shape beef mixture into 24
meatballs. Place on rack in broiler.
Bake in 350 degree oven for 25-30
minutes or until meat is no longer
pink and juice runs clear.
Shape beef mixture into 64
1-inch meatballs.
Place on rack in broiler pan.
Bake in 350 degree oven 18-20
minutes or until no longer pink and
juice runs clear. To make ahead,
seal cooked meatballs in freezer
bags, label and seal and freeze up
to one month.
Rachel Rudolph
New Oxford
Sue Pardo
Jarrettsville, Md.
Try meatballs In various sauces lor delightful new tastes.
SAVORY MEATBALLS
2 pounds lean ground beef
1 cup soft bread crumbs
2 eggs
'A cup finely chopped onion
2 cloves garlic, crushed
1 teaspoon salt
Louise Graybeal
Renich, W.V.
MINI-MEATBALLS IN
CRANBERRY-PEACH
SAUCE
1 recipe cooked appetizer-size
Savory Meatballs
16-ounces whole berry cranber
ry sauce
8-ounces sliced peaches in light
syrup, drained
'A cup prepared mild picante or
salsa
2 tablespoons cider vinegar
14 teaspoon grated fresh ginger
Dash ground allspice
In food processor fitted with
steel blade, combine cranberry
sauce and peaches. Cover. Pro
cess, pulsing on and off, until fine
ly chopped.
In a large nonstick skillet, com
bine fruit mixture and remaining
sauce ingredients. Bring to a boil.
Reduce heat to medium-low. Sim
mer 5 minutes, stirring
occasionally.
Add meatballs to skillet; con
tinue to cook until meatballs are
heated through, stirring occasion
ally. Garnish with green onion.
Makes 64 appetizer-size
meatballs.
Louise Graybeal
Renich, W.V.
MINI-MEATBALLS IN
ROASTED RED PEPPER
SAUCE
1 recipe cooked appetizer-size
Savory Meatballs
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, crushed
1 cup ready-to-serve beef broth
2 teaspoons cornstarch
2 7-ounce jars roasted red pep
pers, rinsed, drained, chopped
'A cup dry white wine
2 tablespoons tomato paste
3 A teaspoon dried thyme leaves
In a large nonstick skillet, heat
oil over medium heat until hot
Add onion and garlic. Cook and
stir 2-3 minutes or until tender.
Combine broth and cornstarch;
add to skillet with red peppers,
wine, tomato paste, and thyme.
Bring to a boil; reduce heat to
medium low. Simmer 10-12
minutes or until slightly thickened,
stirring occasionally.
Add meatballs to skillet; con
tinue to cook until meatballs are
heated through, stirring
occasionally.
Makes 64 appetizer-size meat
balls with sauce.
We enjoy farming and eating
our produce.
Louise Graybeal
Renick, W.V.
Featured Recipe
Irvin Filler from Brookfield, Mass., sent in this recipe with the note:
When you are making sauerkraut this fall, keep out a medium-size
head of cabbage and try this coleslaw it’s good!
COLESLAW
1 medium-sized green cabbage (tough leaves removed) cored,
shredded
2 medium-sized carrots, peeled and grated
1 green bell pepper, cored, seeded, finely diced
2 tablespoons grated onion
2 cups prepared mayonnaise
% cup granulated sugar
'A cup Dijon-style mustard
14 cup cider vinegar
2 tablespoons celery seeds
1 teaspoon salt
'/• teaspoon white pepper
Place vegetables in a large bowl. Set aside.
Combine remaining ingredients in another bowl. Add to the veget
ables and toss well.
Cover the coleslaw and refrigerate for 3 to 4 hours before serving for
the flavors to meld. Serves 6.
ZESTY MEATBALL
SANDWICHES
12 cooked large Savory
Meatballs
2 tablespoons water
'/a green pepper, cut into strips
'A onion, cut into thin strips
IV* cups prepared low-fat
spaghetti sauce
'/a teaspoon dried basil leaves
4 hoagie rolls, split
'/ cup shredded part-skim moz
zarella cheese, optional
In a large nonstick skillet, heat
water ova* medium heat until hot.
Add bell pepper and onion. Cook
and stir 4 minutes or until water is
evaporated and vegetables are ten
der. Reduce heat to medium low;
add meatballs, sauce and basil.
Cover and cook 5-6 minutes or
until heated through, stirring
occasionally.
Spoon equal amount of meatball
mixture on bottom half of each
toll. Top with 1 tablespoon cheese
if desired. Close with top half of
toll.
Makes 4 servings (serving size:
1 sandwich).
Louise Graybeal
Renick, W.V.
(Turn to Pago BB)