July 15th, 2010 by alice
Tags: Cream, Meatballs, Sauce
INGREDIENTS
-
Meatballs
- 1largeegg, beaten
- 1/4cupmilk
- 2tablespoonsketchup
- 2teaspoonsworcestershire sauce
- 3/4cupquick-cooking oats
- 1/4cup finely choppedonions
- 1/4cup mincedfresh parsley
- 1teaspoonsalt
- 1/4teaspoonpepper
- 1 1/2lbslean ground beef
- 3tablespoonsall-purpose flour
-
Cream sauce
- 2tablespoonsbutter
- 2tablespoonsflour
- 1/4teaspoondried thyme
- salt and pepper
- 2cupschicken broth
- 2/3cupheavy cream
- 2tablespoons mincedfresh parsley
DIRECTIONS
- In a bowl, combine the first nine ingredients.Add beef and mix well.Shape into 1 1/2 inch balls.
- Roll in flour, shaking off excess.Place 1 inch apart on greased 15×10x1 inch baking pans.
- Bake uncovered at 400F (205C) for 10 minutes.Turn meatballs; bake 12-15 minutes longer or until done.
- Meanwhile, for sauce, melt butter in asauce pan over medium heat.Stir in flour, thyme, salt and pepper until smooth. Cook for one minute or so.
- Gradually add broth and cream, bring to a boil, stiring occasionally.Cook and stir for 2 minutes or until thickened and bubbly.
- Drain meatballs on paper towels, transfer to a serving dish.Top with sauce, sprinkle with parsley.(when I made these at the party I put them in a crockpot to keep warm, that worked really well).
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July 15th, 2010 by alice
Tags: Easy, Greens, Kale, Mustard, Spicy
INGREDIENTS
- 3cupskale(1 bunch)
- 3cupsmustard greens(1 bunch)
- 1teaspoonolive oilor butter
- 1/4teaspooncumin seeds
- 1/4teaspoonmustard seeds
- 3/4teaspoonsalt
- 1/4teaspoongreen chili peppers
- 1teaspoongarlic(minced or crushed)
- 1lime wedge
- 4teaspoonswater
DIRECTIONS
- Prepare the kale and mustard greens by cuttingmiddle stem out of each leaf. Rinse the leaves thoroughly.
- Cut the greens into strips that are about 1 inch by 3-4 inches.
- Add 4 tsp of water to a 2 quart pot. bring to boil on medium heat.
- Add the kale first, then the mustard greens pour 1/4 teaspon into the greens and cover tightly with lid.
- Cook for 5-10 minutes, stirring occaisionally, until the greens are wilted and tender.
- When the greens are done cooking, they should be dark green. Keep the lid on the pot and set aside.
- In a small saucepan heat 1 tsp oil or butter until almost smoking at medium high heat.
- Add mustard seeds and cumin seeds. They will pop and sizzle. turn heat to medium.
- Add green chili pepper andcrushed garlic and fry until lightly browned. Optional: add 1/8 teaspoon red chili pepper.
- Pour mixture over greens. Add remaining salt (1/2 tsp) to taste.
- Serve with a dash of lime juice (brings out the flavor of the greens).
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