Swedish Meatballs

First let me say this is a number 1 crowd pleaser.  When I make it I always make at least 4 lbs of Chop Meat.  One pound is never for my crowd they simply love it .  I adapted this recipe from a cookbook  from a dear friend from her PTA  fundraiser Cookbook and have been making it since 1991.

Ingredients:

1 lb Chop Meat

1 Cup  Bread Crumbs

1/2 Cup Milk

1 Egg

1 tsp. Salt @ Pepper

1/4 tsp Nutmeg

1/2 Cup Onion Chopped

1/3 Cup Margerine

1 1/2 Tbsp Flour

1 Cup Beef Broth

Directions:

Soak bread crumbs in milk for 15 minutes.  Mix in with Chop meat .  Add seasoning and egg. Fry onion till clear in Margerine when soft Ladel out onion and add to chop meat .  Mix all of your ingredient well.   Make meaballs and fry in Margerine .  When done frying remove meatballs and place in a seperate tin .  Add broth to fryer and scrap up bits , add flour, cooking slowly to form gray.  Add gravy to meatball’s and Serve! SPECIAL NOTE :  While frying your Sweish Meatballs add more Margerine to reduce sticking .

Love❤️ Thru Food is my Motto !

Artichoke Pie Appetizer 

Here’s a Great Appetizer you can put together for all to appreciate at your “Super Bowl Party”.

  

Ingredients:

  1. 1 Frozen Pie Shell
  2. 6 Eggs
  3. 1/4 Cup Grated Pecorino Romano Cheese 
  4. 1/2 Cup Chopped Pepperoni 
  5. 1 Frozen Package of Artichoke Hearts  OR   1 14 0z. Can of Artichoke Hearts 
  6. 1 tbsp. Chopped Parsley   OR Parsley Flakes
  7. 1 tsp. Salt
  8. 1  tsp. Pepper 
  • Directions 

Drain and quater your artichoke hearts, making sure all water is drained throughly.  Place your artichoke hearts in a mixing bowl add your  Pecorino cheese,  add the chopped pepperoni and  parsley .  Mix eggs and add to your artichoke mixture, add salt and pepper mix and pour into your pie shell.  Bake in a 350 ‘ degree oven for one hour. 

Time to Crack Open a Delicious Jar of Homemade Eggplant Antipasto 

  •   

Although this receipe may take eight hours to make, believe me it’s worth the wait.  It has simple ingredients and delicious flavor.
Ingredients:

  1. 2 Eggplants about six (6) pounds
  2. 2 Ball Mason Jars
  3. 1 Large Bottle White Vinegar 
  4. Good Extra Virgin Olive Oil 
  5. Dried Garlic Powder 
  6. Dried Red Pepper Flakes 
  7. Dried Italian Seasoning 
  8. Salt
  • Directions:

Peel your eggplants cut them into 1/4  thick strips, and they should be no longer then three inches in length.  Place your Eggplant strips  into a collander,  sprinkle your eggplant strips with salt untill well coated.  Place your collander with your eggplant strips in a large pot this will help while catching the drippings from the Eggplant.  You need to  put a large plate  with a heavy object on top of the Eggplant strips such as a can to sit on top of the plate causing pressure to release the Eggplant Juices.  This is a Six to Eight hour process.  Once you are done , place Eggplant in large bowl cover all of your Eggplant with white vinegar let sit on counter for two more hours.  Once complete drain your eggplant and squeeze well.  The Eggplant will look very wormy at this point  , and be seedy.   First I rinse the Eggplant under cold running water  then to remove the seeds I spin the Eggplant in my salad spinner.  If you do not have a salad spinner that is o.k.,  shake the collander as much  as you can to remove the seeds. Place the Eggplant strips into a large mixing bowl , with the above ingredients.  Mix till well coated with all of the dry ingredients, sprinkle with olive oil turning lighltly  depending on your Taste Buds adjust to your liking.   In your sterlized Wide Mouth Mason Jars, fill your Eggplant.  Fill with Extra Virgin Olvie Oil just below the rim of your jars.  Place in a cool dry place in your cubard in two months.  Get ready for a Delicious well worth taste of heaven!
Love ❤️ Through Food is My Motto 

Quick Easy and Tasty Homemade Sundried Tomatoes 

  •   I Love making these Sundried tomatoes.  They are so easy to mix up , and  keep in your cubard.  You can enjoy them any time of year.  I  put them in my salads or serve them as a addition to my appetizer when company comes unexpected.  I   buy the  sundried tomatoes that are already dehydrated at my specialty market.  I season them just the way my family enjoys them,  but you can season them the way you like they are so versatile .

Now remember you can also add these  lovely little tomatoes to your Pasta dishes.  Such as Cream sauce, or even into your  chicken recipes to give your dish  more  flavorful  appeal .   Here’s  my receipe for my Sundried Tomatoes packed in Extra Virgin Olive Oil.
Ingredients

  1. Good Extra Virgin Olive Oil Filled just below wide mouth rim
  2. Sundried Tomatoes about Four  (4) cups
  3. Ball Mason Jar One (1)  sterlized (24) oz. Wide Mouth
  4. Cento Italian Seasoning  1/2 tsp.
  5. Cento Garlic Powder  1/2 tsp.
  6. Cento  Red Pepper Flakes  1/2 tsp.
  7. Cracked Black Pepper  1/4 tsp.
  8. Salt  1/2 tsp.

 

Love❤️ through Food is My Motto !