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2002

TODAY's CASES:

Italian Meatballs

  ----- 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.

Pagachi

  ----- 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. 

Deep Frying

----- 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


Marshmallow Eggs

  ----- 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.  
 

Woolworth's Cheesecake

  ----- 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.

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!

More Woolworth's Recipes

""


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