Meatball Mix

Here is the recipe I made for the meatballs. I love this recipe, I do add about 1/2 teaspoon basil to it. Comes in handy when a quick meal is needed. Can use for spaghetti and meatballs, meatball soup, sweet & sour meatballs, meatball sandwiches, meatball stew, etc....

4 pounds lean ground beef

4 eggs, slightly beaten

2 cups dry breadcrumbs

½ cup finely chopped onion

2 teaspoons salt

2 tablespoons cornstarch

¼ teaspoon pepper

2 teaspoons Worcestershire sauce

 

Preheat oven to 400˚F. Combine all ingredients in a large bowl. Blend well. Shape mixture into 1-inch balls. Place meatballs on ungreased baking sheets and bake 10 to 15 minutes, until browned. Remove immediately and drain on paper towels. When cooled, put about 30 meatballs each into five 1-quart freezer containers, leaving ½-inch space at top. Seal and label containers. Freeze. Use within 3 months. Makes about 144 meatballs.

 

Grinder Rolls (subs, hoggie)

Got this recipe when I lived in Houston, at a church women’s luncheon.  We use to have luncheons once a month and now have dinner twice a year. I sure miss those times. We had themes for our luncheons and would make a little recipe booklet to go along with the theme. In March of 1974, we made all the recipes sound Irish, so that is where the name of this recipe comes from. I don’t know the real name. A fine lady named, Jean Oldroyd had this recipe. One October we went with Halloween theme maybe too far…. As we had black died spaghetti, and some sort of pumpkin juice drink. I will say some of the younger girls went home hungry as they just couldn’t eat the spaghetti. We sure had fun!

 O’Flarity Irish Loaves

                                            (aka:grinder, subs or hoggies buns)

 

1 package dry yeast

2 cups very warm water

6 cups flour

2 tablespoons sugar

1 1/2 teaspoons salt

2 tablespoons vegetable oil

 

Corn meal

1 tablespoon cold water

Egg white

 

Sprinkle yeast into very warm water in a large bowl. Stir until yeast dissolves. Stir in 3 cups of the flour, sugar, salt and oil; beat until smooth. Slowly beat in enough of remaining flour to make a stiff dough. Turn out onto a lightly floured pastry cloth or board; knead 5 minutes or until smooth and elastic, adding only enough flour to keep dough from sticking. Place in a greased large bowl; turn to coat all over with shortening (or oil). Cover with a clean towel, let rise for about 30 minutes or doubled. Punch dough down; knead 1 minute. Divide into 8 even pieces. Roll out, each piece, to a rectangle, 6x4” roll up, jelly roll style. Tuck ends under. Grease a large cookie sheet; sprinkle with corn meal. Place rolls seamed side down, 2’ apart on cookie sheet and cover. Let rise about 30 minutes.  Just before putting in oven, mix egg white and a little water in a small bowl.. Brush tops of rolls. Place in pre-heated oven set at 400˚ for 15 minutes. Brush with some more egg white wash and bake for 10-15 minutes longer.  Rolls are done by tapping them and hear a hollow sound and are a golden color. Remove from cookie sheet and cool on racks. Fill like you would with any sandwich, enjoy!

 

 

Easter Basket Bread - BBD#19

Update! Putting this on Sweet As Sugar Cookies for April 2011.

For our bread baking day this month the theme is ‘Spring Country Breads’, hosted by Cindystar, at http://cindystarblog.blogspot.com. I didn't get a chance to do this bread for Easter as I had wanted, but did get it made and my family loved it. I couldn’t think of a country bread my family has ever made. My mom, sister and I have carried on a tradition of baking rolls at Christmas time and making the same for Easter, also the coconut bread I made last month. So I thought this was a good theme and have decided to make my own family tradition of an ‘Easter Basket Egg Bread’.
I knew I saw somewhere a picture of what I wanted the bread to look like, but do you think I could find the cookbook it is in? Nope! I knew I had a good egg bread recipe from high school days, so I turned it into the basket shape.
This is the original recipe from either my high school days or my first job. That was 40 years ago, boy am I getting old and yep, I graduated in 1969! Go Azusa!
I loved my homemaking classes. I wasn’t allowed to cook or bake at home, so loved it when my teacher in my senior year let me bake all kinds of things and all by myself. During one class period I had all 7 little kitchens at my disposal, what memories that brings back. Wow! That’s another blog I should write about someday. Back to BBD……


RICH EGG BREAD

2 packages dry yeast
½ cup warm water (105˚F to 115˚F)
1 ½ cup lukewarm milk (scalded then cooled)
¼ cup sugar
1 ½ teaspoon salt
3 eggs
¼ cup butter or shortening
7 to 7 ½ cups flour
Dissolve yeast in warm water in large bowl and let proof 5 minutes. Stir in milk, sugar, salt, eggs, butter and 3 ½ cups of the flour. Beat until smooth. Mix in enough of the remaining flour to make dough easy to handle. Turn onto a lightly floured surface and knead until dough is smooth and elastic, about 10 minutes. Place in a greased bowl and cover with a clean dish towel, greased side up. Let rise until doubled, about 1-1 ½ hours.


Grease 2 loaf pans. Punch down dough, divide into 2 loaves. Roll out dough into a rectangle, then roll up jelly-roll style, tuck ends under and put in greased pans. Bake at 425˚F for about 30 minutes. Tap bread for the hollow sound and then it should be done.

Notes or what I did different:
I used powered milk and did not scald it, as the process for powered already is scalded. The water used to reconstitute the milk is warm.
I used ½ all-purpose flour and ½ spelt flour.
I would suggest using butter instead of shortening; it has a much better flavor.
The temperature for the oven was at 425˚F, but within 10 minutes the bread smelled like it was burning so I turned it down to 350˚F and it baked more evenly and a pretty brown.
This is a nice soft bread and all the kiddies enjoyed it!!!!

Thank you Cindistar for doing this months BBD and Zorra, for starting it!

Knitting Dish Cloths

Just wanted to let everyone know that I do knit every now and then. I like to do something while I watch TV, as then I don't feel so guilty wasting time watching.  Although I do pay more attention to the knitting as I have lost stitches, so I mostly listen to the TV. 

My daughter wanted for one of her wedding gifts these little dish cloths. So I thought four would be a good start, as I am sure she will get some shower gifts of dish towels and dish cloths. But she and I like to wash the dishes and clean up with these types of cloths. They asborb the clean-ups  better. I use an all-cotton type yarn and love the feel of them.

Most of the instructions are easy and I have learned how to do a couple of stitches that I have never done.  I like doing these as they are a small project and I can keep focused. 

When I first learned how to knit I chose a most difficult pattern of a vest for my oldest who was then 8 years old. I did finish it and was very proud I learned something new. I think she only wore it once. 

Tonight is the bridal shower and I only have three done and working on the last. So there is a picture with the four colors and three done.

The blue one is just an extra I did for myself, but different pattern. As I have been knitting on these I put on some nice music and knitting away, very soothing! Different than watching or listening to TV.

Enjoy!!!

!               (finished this one too!)