Albondigas Soup Recipe
Preparation time: 1 hour.
This Spanish meatball soup was a family favorite growing up. Not an appetizer, always a main course, either for lunch or dinner. “Albondigas” means “meatballs” in Spanish, and the trick to perfect albondigas soup is to put chopped mint leaves into the meatballs. The mint is what gives an albondigas soup meatball its unique flavor.
2 tablespoons olive oil
1 large onion, chopped
1 large garlic clove, minced
1/2 cup of tomato sauce
3 quarts of chicken stock or beef stock OR water OR a mixture of both (we usually use half stock half water as the meatballs will create their own stock)
2 large carrots, sliced
1/2 lb of string beans, cut into 1 inch pieces
1 pound ground beef
1/3 cup of raw white rice
1 raw egg
1/2 cup of chopped fresh mint leaves and/or parsley
1 1/2 teaspoon salt
1/4 teaspoon black pepper
1/1/2 cup of frozen or fresh peas
Dried oregano, crumbled
Salt and pepper
1/2 cup chopped fresh cilantro
Heat oil in heavy medium saucepan over medium heat. Add onion and minced garlic and sauté until tender, about 5 minutes. Add tomato sauce and broth mixture. Bring to boil and simmer. Add carrots and string beans.
Prepare meatballs. Mix rice into meat, adding mint land parsley leaves, salt and pepper. Add raw egg. Form beef into 1-inch meatballs. Return soup to gentle simmer. Add meatballs to soup. Cover and let simmer for 1/2 hour. Add peas towards the end of the 1/2 hour. Add a few pinches of oregano and sprinkle with salt and pepper to taste. Garnish soup with chopped fresh cilantro.
Freezer Egg “McMuffins” Sandwiches
Ingredients:A dozen eggs
12 english muffins
Any deli ham about 1 lb. or less
Sliced cheese, cheddar or yellow American
Fry all the eggs in 1 big pan, then slice english muffins in
Put cheese on one muffin half then ham on the other and broil in
oven until they are lightly cooked.
Then put egg on one side of the cooked muffin, let cool a bit.
Then wrap each one in foil and put in freezer.
When you are ready to cook an egg sandwich, remove foil and wrap
in a paper towel and cook for about 90 seconds in the microwave.
Indian Pudding Recipe
With ingredients like cornmeal, milk, eggs, and molasses, there must be some story to do with the early settlers and the American Indians,
6 cups of milk
1/2 cup butter
1/2 cup yellow cornmeal
1/4 cup flour
1 teaspoon salt
1/2 cup molasses
3 eggs, beaten
1/2 cup of granulated sugar
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 cup seedless grapes
Heavy cream, whipped with at touch of vanillaThe recipe calls to scald the milk and butter in a large double boiler. (I found this very time consuming, so instead I heated the milk for 5 or 6 minutes on high heat in the microwave, until it was boiling, then I transfered it to a pot on the stove on medium high heat.) While the milk is heating, Mix cornmeal, flour, and salt; stir in molasses.
Thin the mixture with about 1/2 cup of scalded milk, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened. Pour over the other ingredients mixed together in a casserole – eggs, sugar, spices. Stir until smooth. Stir in the raisins and bake for 2 hours at 250 degrees F. The pudding must cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled. Serve with whipped cream. Yield: 8-10 servings.
Roasted Breakfast Potatoes
Oil (Flavored Works Great!)Directions:
The amounts for this recipe vary with taste and serving size,
feel free to add more or less.
Preheat oven to 450 degrees F. Chop potatoes into small chunks,
put in bowl. Add spices and oil and mix well. Spread on a baking
sheet and throw in the oven.
It usually takes 20 minutes for them to brown, but check them