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Sep 18, 2009

Crunchy Coleslaw Salad

From Marie Shipp (my grandmother-in-law, aka. GG)

Crunchy coleslaw salad

1 bag coleslaw
5 green onions chopped
3 oz sunflower seeds
1/4 c slivered almonds
1 pkg. ramen noodles (uncooked - sans seasoning packet)

put almonds and noodles in 250 degree oven for 30 min.

Combine slaw, onions, sunflower seeds in bowl, add almonds and noodles

Dressing

1 cup oil
1 cup sugar
1/2 red wine vinegar
3 tsp. soy sauce
salt/pepper
(makes enough for 2 salads)

Sep 6, 2009

The Best Meatballs


From Kraft Foods

Ok, these really are the best meat balls. I have searched high and low for a great meat ball recipe and alas, I have found it! It is aptly named, no?

2 lb. ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/4 cups water
2 eggs

HEAT oven to 400ºF.

LINE 2 (15x10x1-inch) pans with foil; spray with cooking spray. Mix ingredients until blended; shape into 32 (1-1/2-inch) balls, using 1/4 cup for each.

PLACE 16 meatballs in each prepared pan. Bake 16 to 18 min. or until done (160ºF).

COMBINE half the meatballs with Tomato-Basil Cream Sauce or Creamy Brown Gravy. (See Tips.) Cool remaining meatballs; freeze for later use. (See Tips.)

KRAFT KITCHEN TIPS:

Tomato-Basil Cream Sauce

Mix 1 jar (14 oz.) spaghetti sauce, 2 oz. cubed PHILADELPHIA Cream Cheese and 2 Tbsp. chopped fresh basil in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Sprinkle with 1/4 cup KRAFT Grated Parmesan Cheese before serving. Makes 4 servings, 4 meatballs and 1/3 cup sauce each.

Creamy Brown Gravy

Mix 1 jar (12 oz.) beef gravy, 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream and 2 Tbsp. chopped fresh parsley in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Makes 4 servings, 4 meatballs and 1/3 cup sauce each.

How to Freeze Meatballs

Loosely pack cooled meatballs in freezer-weight resealable plastic bags. Lay bags flat in freezer so meatballs freeze individually. Store up to 3 months. Thaw in refrigerator several hours or overnight before using as desired.

My notes: I made the tomato basil sauce and it was positively scrumptrulescent.

Also, I don't have a lot of baking sheets. In fact, I only have a pizza pan. So I used my pizza pan and a pyrex dish. The meatballs from the pyrex dish were good but they lacked the brown crispy bits the ones from the pizza pan had. I thought it was because I hadn't lined it with foil. My mom thought it was because the sides were taller. Meh. Either way, i will use baking sheets in the future.

Grilled Steak with Onion and Blue Cheese Sauce


From the Pioneer Woman

I can't really do this recipe justice in repeating it back to you (you being me, when i pull up this blog to remember how much of what goes into my favorite recipes).

The Pioneer Woman is the better, more talented, funnier and prettier version of me. She's all about her kids, cooking and photography ... maybe I will be like her when I grow up. She is awesome and amazing, if you haven't heard of her before the above link goes to her site and you can explore all of her domestic spunkiness there.

So, here's what you (me) get.

4 T butter
1 LARGE white onion
3/4 cup heavy cream
blue cheese - 1/4 cup? or MORE!
large, juicy, delicious steaks!

Once again, go to this website for complete instructions. DO.IT.NOW!!!