ISSN 1938-7385 Volume 13, Number 45 This Week's Contents 1. Pesto and Cheese Garlic Bread 2. Meatballs In Smoked Paprika Tomato Sauce 3. Portobello Mushroom Lasagna 4. Rum Balls 2 5. Mexican Penuche
1. Pesto and Cheese Garlic Bread submitted by butterflydog 1 Large Fresh Italian Bread 4 oz home made or store bought pesto sauce several cloves of garlic- as many as you like 1 stick of butter softened salt and pepper to taste garlic powder to taste 2 cups shredded Mozzarella cheese Few Tbs. fresh grated parmesan cheese I always like to do things a bit differently and this is my version of garlic bread which got raves. I served it along with my Portobello mushroom filled lasagna with sides of meatballs in a smoked paprika tomato sauce. Mixed green salad of course. Recipes are not for those on diets! Slice bread in half and butter each side well. Chop garlic fine with a knife and distribute equally over the bread. Sprinkle on to taste; salt, fresh grated black pepper and garlic powder . Equally distribute the mozzarella cheese over each bread half. Sprinkle with the grated cheese. Carefully put bread together. Wrap securely in heavy duty foil and heat about 30 to 40 minutes in a 350F oven. Carefully cut into slices and serve hot. Yield: 8 to 12 servings.
2. Meatballs In Smoked Paprika Tomato Sauce submitted by butterflydog Meatballs: 3 lbs of ground meat ( I used turkey ) 1 pkg dried onion soup mix 3 eggs 1/4 cup tomato juice 2 Tbs fresh chopped parsley 2 tsp dried oregano 1 tsp black pepper salt to taste Enough dried breadcrumbs to bind mixture Smoked Paprika Tomato Sauce: 2 large cans of tomato puree 1/2 cup white wine 2 Tbs extra virgin olive oil 2 tsp sugar or to taste 2 tsp smoked paprika to start with and to taste. 2 tsp dried basil salt and pepper to taste few cloves crushed garlic Meatballs: Place all in a large bowl and use hands to mix very well. Shape into small orange size meatballs and place on lightly oiled baking sheet and bake 375 about 20 to 30 minutes or tested done. Turn over, 1/2 way during baking. About 12 to 14 meatballs. Oven baking is the way to go when one makes many. Serves:12 Note: or about 2 dozen smaller meatballs if made into smaller balls Sauce: Heat all ingredients in a large heavy duty pot and bring to a boil and then bring to a simmer. You may want to add more smoked paprika because the following day, the flavors will be less pronounced. Place meatballs in sauce, cover and simmer about 15 to 20 minutes. Let meatballs cool in the sauce. Best if made a day ahead and then reheated.
3. Portobello Mushroom Lasagna submitted by butterflydog 1, 1 lb. Pkg lasagna noodles, cooked and drained 1 very large container of whole milk Ricotta cheese 3 eggs 2 Tbs. fresh chopped parsley salt and pepper to taste 1 clove garlic minced 4 cups of grated mozzarella cheese 2 large cans/jars of favorite tomato sauce- bought or homemade 1 lb Portobello mushrooms.,sliced 1 large onion, thin sliced few cloves garlic minced olive oil to sauté salt and pepper to taste 1 can French fried onions ( topping ) 1/2 cup fresh grated parmesan cheese ( divided for topping and for ricotta cheese filling ) Assemble lasagna in a large aluminum roaster pan.: Place a thin layer of sauce on bottom of the pan then cover with lasagna noodles. Carefully spread on ricotta ( which has been mixed with eggs, garlic, parsley, salt and pepper and a bit of parmesan cheese ), then evenly sprinkle with some mozzarella cheese and layer on some mushroom mixture ( sauté mushrooms, onions and garlic in some olive oil until tender and season to taste ) and then spoon on some tomato sauce over, keep repeating layers and when ending, top with mozzarella cheese and sprinkle with the parmesan cheese and evenly cover with the French fried onions. Bake 350 covered in foil about 1 hour or well heated. Remove foil and let top brown about another 15 minutes. Let stand 10 minutes before cutting into pieces. What I do is cool and then chill or freeze. From freezer to oven: bake 350 1 hour covered and then remove foil and bake another 30 minutes until hot and browned Serves 12 Note: you really can make lasagna the way you like it and add the mushroom filling for a nice change of pace to your recipe.
4. Rum Balls 2 submitted by rcoen 2 Tablespoons cocoa Confectioner's sugar 2 1/2 Cups finely crushed vanilla wafers (most of a 12-oz box), easily crushed in a food processor or blender 1 Cup finely chopped pecans or walnuts 3 Tablespoons light corn syrup 1/4 Cup rum or bourbon Into a large bowl, sift the cocoa and 1 Cup of confectioner's sugar. Mix in remaining ingredients. Form the mixture into 1-inch balls with your hands. Sprinkle about 1 Cup confectioner's sugar on a plate and roll the balls in it to coat. Store in a tin for at least 1 week before giving them away. These cookies will mellow with age and will keep up to 1 month. They can also be wrapped in plastic wrap or foil, but this is very time consuming. Makes about 36.
5. Mexican Penuche submitted by rcoen Dark brown sugar takes a long time to dissolve, so make sure it has completely dissolved before letting the mixture boil. 3 cups dark brown sugar, firmly packed 1 cup milk 1/2 ounce unsweetened chocolate, melted 1 tablespoon butter 1 (1-inch) piece vanilla bean, split lengthwise 1 1/2 cup coarsely chopped nuts In a saucepan over medium heat, dissolve the sugar in the milk, and add the chocolate, stirring constantly. Reduce the heat and add the butter and vanilla bean. Bring the mixture slowly to a boil. Stir until the mixture reaches the soft-ball stage and remove the pan from the heat. Discard the vanilla bean. Add the nuts, mixing them in thoroughly and beating until the candy begins to harden. Turn the candy out into a buttered 8-inch square pan. When it is completely cold, cut the candy into 1-inch squares.
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