Ruth Haffly wrote to Dave Drum <=-

Teenager grand daughters. You'll be a great granny before you can say
"Bob's your uncle!". Bv)=

Their older brother is married but they've said that they want to wait
a while before having children. Rachel said that the cost of living is extremely high out there so I guess they're trying to establish a
secure financial foundation first.

If we waited for that very little would ever get done. Bv)=

We had a lot of food left over so made a good sized donation to the
local fire department, sent a lot home with one family so mom didn't
have to cook, more went with one of Steve's radio buddies and his wife
who were a big help in setting up and tearing down. We still brought
some home. (G)

Does the fire department eat it or pass it out to the needy?

It was for them to eat, couldn't really pass it out the way it was set
up.

I cleaned the 'fridge yesterday. Amazing how much space can be freed
up. And how many bowls and containers can be put back into service.

I know the feeling. (G)

I told Dennis that the clear-out was gong to be a regular thing. And if
he stashed something to eat it (or share it with the mutts) within two
weeks or - into the bin with it. We'll see how that plays out.

Here's a pair that should go well together ....

Title: Great Grandma Rita's Meatballs
Categories: Beef, Pork, Meatballs, Herbs, Cheese
Yield: 8 servings

Close to what Steve's mom made and gave me the recipe but I use Romano cheese and no pork.

Title: Great-Grandmother Genevieve's Spaghetti Sauce.
Categories: Sauces, Vegetables, Herbs
Yield: 1 Gallon

Not quite the one I make but interesting, might have to try it on a smaller scale.

Here's *my* personal meatball reci0pe. I do use pork ... and beef.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dirty Dave's Meatballs
Categories: Five, Pork, Breads, Cheese
Yield: 2 1/2 pounds

2 lb Bulk Italian sausage; mild
- or hot, your choice
+=OR=+
1 lb Bulk Italian Sausage
+=AND=+
1 lb Ground chuck-grade beef
1 c Fresh breadcrumbs
3/4 c Fine grated Parmesan cheese
Olive oil

In a large bowl, mix all ingredients except olive oil by
hand, using a light touch. Take a portion of meat in hand,
and roll between palms to form a ball that is firm packed
but not compressed. Repeat, making each meatball about 1
inch in diameter.

In a large, heavy pot heat olive oil over medium-high heat.
When it shimmers, add meatballs in batches. Do not crowd.
Brown well on bottoms before turning, or meatballs will
break apart. Continue cooking until browned all over.

Remove meatballs to a plate as each batch is finished. Let
meatballs cool slightly; cover and refrigerate or freeze
until needed.

Yields: About 60 one-inch meatballs or 30 two-inch (for
: use in spaghetti & meatballs.

Dave's Notes: Make your fresh breadcrumbs from any
nearly stale bread you have around the kitchen. Use your
food processor to get the texture you want. For this
recipe a medium grind seems to work best.

You can use any Parmesan cheese you like. The stuff from
the pre-grated cans works here. You can also use
mixtures of Parmesan with other cheeses. I use a store
brand Parmesan, Romano and Asiago blend to good effect.

Uncle Dirty Dave's Kitchen

MMMMM

... Two wrongs don't make a right but, two Wrights made an aeroplane

... Two wrongs do not make a right but three rights make a left.
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Hi Dave,

Teenager grand daughters. You'll be a great granny before you can say
"Bob's your uncle!". Bv)=

Their older brother is married but they've said that they want to wait
a while before having children. Rachel said that the cost of living is extremely high out there so I guess they're trying to establish a
secure financial foundation first.

If we waited for that very little would ever get done. Bv)=

I know, but from what Rachel said, it is much higher than you would
expect for the location. The state has more like LA or NYC or DC prices
for housing and such like.

We had a lot of food left over so made a good sized donation to the
local fire department, sent a lot home with one family so mom didn't
have to cook, more went with one of Steve's radio buddies and his wife
who were a big help in setting up and tearing down. We still brought
some home. (G)

Does the fire department eat it or pass it out to the needy?

It was for them to eat, couldn't really pass it out the way it was set
up.

I cleaned the 'fridge yesterday. Amazing how much space can be freed
up. And how many bowls and containers can be put back into service.

I know the feeling. (G)

I told Dennis that the clear-out was gong to be a regular thing. And
if he stashed something to eat it (or share it with the mutts) within
two weeks or - into the bin with it. We'll see how that plays out.

Containers labeled for contents and dated, I presume? I'm better about
that for the freezer than the fridge.

Title: Dirty Dave's Meatballs
Categories: Five, Pork, Breads, Cheese
Yield: 2 1/2 pounds

In a large bowl, mix all ingredients except olive oil by
hand, using a light touch. Take a portion of meat in hand,
and roll between palms to form a ball that is firm packed
but not compressed. Repeat, making each meatball about 1
inch in diameter.

I picked up scoops in several sizes before a kitchenware store went out
of business. Small one is about 1" in diameter, largest about 2". Good
for portioning out meat balls, cookie dough and other stuff, saving the
wear & tear on the wrists. The scoops are ambidexterous, not like the
old right hand only ice cream scoops, making it easier for me to use.

break apart. Continue cooking until browned all over.

Baking works well too, 350 for 15-20 (depending on size) minutes. Less
mess on the stove. I bake them, then put the sheet with them on into the freezer after they've cooled a bit. From there, once frozen, into a
freezer bag so I can pull out the exact number I need, without making
them up fresh every time. I'll usually make up about 3 pounds of meat in
a session.

Remove meatballs to a plate as each batch is finished. Let DD>

meatballs cool slightly; cover and refrigerate or freeze DD> until
needed.

Yields: About 60 one-inch meatballs or 30 two-inch (for
: use in spaghetti & meatballs.

You can use any Parmesan cheese you like. The stuff from
the pre-grated cans works here. You can also use
mixtures of Parmesan with other cheeses. I use a store
brand Parmesan, Romano and Asiago blend to good effect.

I don't buy the red and green cans ny more; after using fresh grated,
the cheese in them tastes more like sawdust.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Computers run on smoke. They stop when it leaks out.

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