Aunt Nina's Breadballs and Sauce

Aunt Nina learned to make her mom's “special” family dish. She shared the recipe with all the family during a family reunion. This recipe was included in a bound recipe booklet that everyone who was lucky enough to attend received! It is really a unique recipe and very tasty!
I serve this family supper dish with a Caesars salad, baked sweet Italian sausage and what a meal!

Aunt Nina's Breadballs and Sauce

(In Cook's Country "Best Lost Suppers" Sept 2009 Cook Book)

Breadball Ingredients:
1 (16 oz) loaf of Italian Bread, dried out
1 egg
½ cup of minced onions
2 cloves garlic (peeled and smashed into paste)
1 tsp parsley, preferably fresh
1 tsp sweet basil, preferably fresh
1 cup Parmigiano Reggiano grated cheese
½ to 1 cup water (enough to wet bread)
Vegetable shortening or oil, for frying

Breadball Sauce:
1 large onion, chopped fine
3 to 4 cloves of garlic, minced
1 (12 oz) can tomato paste
3 tomato paste cans full of water
6 tablespoons sugar
1 (15 oz) can tomato sauce
1 (28 oz) can of whole tomatoes
1 to 2 tsp(s) sweet basil, preferably fresh
1 to 2 tsp(s) oregano, preferably fresh
1 to 2 tsp(s) parsley, preferably fresh

Breadball Directions:
Wet the bread with enough water and the 1 egg to form a ball. Add the rest of the ingredients. Melt enough shortening (over low heat) or vegetable oil to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies, if using, raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F. Fry breadballs until golden brown. Cool and add to sauce. Breadballs can be frozen (add to the sauce frozen and cook for 1 hour).

Breadball Sauce Directions:
Cook Sauce on low for 1 to 2 hours, stirring often. Add prepared Breadballs to the sauce and serve with baked fresh Sweet Italian Sausage, if desired.

Easy Enchilada Casserole

http://www.rotelacrossamerica.com


Check out my recipe for the Rotel Across America Recipe Contest!

Easy and so satisfying, this enchilada casserole is a great busy day meal.



Ingredients:
1-10 oz can RoTel® Original Diced Tomatoes & Green Chilies
2-10 oz cans enchilada sauce (I use mild)
3 cups shredded Mexican cheese blend
2 lbs hamburger, browned and drained
10 corn tortillas
10-15 whole black pitted olives, to decorate if desired

Directions:
Preheat oven to 350 degrees.
Pour the RO*TEL tomatoes into a 1-gallon storage bag, add the hamburger, 2 ladles enchilada sauce and 1/2 cup cheese. Remove the air from the bag and zip closed, and then squeeze the bag with hands to mix the ingredients.
Microwave the corn tortillas for 1 to 1 1/2 minutes to make them pliable, and then quarter them.
In a 9x13 baking dish, layer the ingredients like lasagna:
Spoon a thin layer of enchilada sauce evenly over the bottom of the dish.
Add 1/2 of the corn tortillas.
Add 1/2 of the meat mixture.
Add 1/2 of the remaining enchilada sauce.
Add 1/2 of the cheese.
Repeat each layer with the remaining ingredients.
Decorate with olives, if using. Bake at 350° F. degrees for 30 minutes or until cheese is golden brown. Enjoy!

Health Benefits of Lemons

Citrus fruits are listed as “Super Foods” and also are listed in the “Top 10 Healthiest Foods”!

Antibacterial Effect: High in Vitamin C, lemons are very effective in treating and preventing infections. Studies show that the natural vitamin C, found in lemons, is much more effective than the synthetic one produced in labs that you would get if you took a supplement. Just one lemon has more than 100 percent of your daily intake of vitamin C, which may help increase "good" HDL cholesterol levels and strengthen bones.

Diuretic (Makes you Pee-Pee): Lemons are also an effective diuretic which helps to eliminate excess fluids. Besides cleansing toxins and bad bacteria, the natural diuretics found in the juice of lemons help prevent a host of problems associated with water retention, such as glaucoma, edema (swelling), high blood pressure and bloating.

Digestive Aid: Lemon juice mixed with hot water can cure digestion problems such as heartburn, constipation, nausea, intestinal worms and other disorders of the lower intestine. It’s also boosts the digestion of foods.
Lemons actually have an alkaline effect on the body, helping it fight symptoms of acidosis (which is too much acidity in blood and other body fluids).

Cardiovascular Health Benefits: Rich in potassium, lemons have a beneficial effect on the heart with loweing blood pressure and protects against stroke. Lemons are rich in bioflavonoids (a class of antioxidants). Bioflavonoids help strengthen the blood vessels which makes them less likely to rupture.

Sedative Effect: Not many people are aware of the calming effect that lemon juice and extracts can have on the nervous system. Lemon balms are often used to calm anxiety and balance the mind. While lemon juice mixed with coffee is a centuries-old natural remedy against headaches and migraines, the stress-reducing effects of lemon extracts are not yet fully acknowledged. Lemon balms have a calming effect, while lemon juice is believed to improve memory functions and alleviate palpitations.

Cancer prevention: Limonene (found in lemon peel) has anti-cancer properties.

Other Health Benefits of Lemons: Speeds up the body’s repair processes; it can be a great aid in healing sunburned skin! The high vitamin C content of lemons can stimulate calcium metabolism, enhancing calcium absorption and maintaining the health of the teeth and the bones. Vitamin C also helps the body produce the collagen so critical in supporting the connective tissue that preserves the youthful appearance of the skin
It is important, however, to dilute lemon juice with water before drinking it. Ingesting pure lemon juice, which has a high acid content, can damage the enamel of the teeth.

Real Women of Philadelphia Recipe Contest

Since March 27th, 2010, I have been on quite an amazing personal journey! I would have NEVER believed it if you would have asked me then just how much this contest, and the friends I've made along the way, would come to mean to me.

Paula began our journey and the community she brought together has grown closer and closer with each passing week. We are a family of women who care about our families, our homes; making, sharing, and enjoying good food, and most of all LOVE PHILADELPHIA cream cheese. And of course we all LOVE Paula Deen...that's goes without saying!

And we also appreciate those hard working guys, Jason and Greg, who do all the behind the scenes technical work to keep our wonderful Real Women of Philadelphia website maintained. Thank you guys so much for your hard work and all the long hours given.

So here are the links to my recipe videos, thus far, that I will keep updating until the close of the competition:

Week 1—Side Dish: http://www.realwomenofphiladelphia.com/user_recipe/view/10736/359/1

Week 2—Appetizer:http://www.realwomenofphiladelphia.com/user_recipe/view/10736/997/1

Week 3—Entrée:http://www.realwomenofphiladelphia.com/user_recipe/view/10736/1657/1

Week 4—Dessert:http://www.realwomenofphiladelphia.com/user_recipe/view/10736/2439/1

Week 5—Side Dish 2:http://www.realwomenofphiladelphia.com/user_recipe/view/10736/3032/1

Week 6—Appetizer 2: http://www.realwomenofphiladelphia.com/user_recipe/view/10736/3935/1

Week 7—Entree 2: http://www.realwomenofphiladelphia.com/user_recipe/view/10736/4699/1

I pray that God has a plan for me to join the ladies who are going to Savannah as that is my dream and would make me very happy!
Blessings and Happy Cooking!

CHALLAH BREAD RECIPE

2 cups warm water or milk
2 pkgs dry active yeast
6-7 cups bread flour
1/2 cup sugar
1 t. salt
1/4 cup oil
1 egg
Directions for challah bread:
1. In large bowl, dissolve yeast in warm water (careful of the temperature or it won't rise. You can use a thermometer to check the temperature. You want 75-120 degrees.) Stir in sugar and salt. Add 3 cups flour and mix well. Add oil and egg and mix well. Then add remaining flour. (The dough will be a little sticky but don't add more flour.)
2. Wet a clean dish towel and ring it out. Cover the bowl of dough with the towel. Put the bowl in the refrigerator and let stand overnight.
3. When dough is doubled in size braid as follows:
Divide the dough into 3 pieces. Cut 1 piece into thirds; with your hands roll each piece into a 16 inch-long rope or snake. Place ropes side by side and braid as you would hair.
Pinch ends of braid to seal. Place on cookie sheet the bottom loaf. Repeat with another piece for another loaf. Cut remaining dough into 6 pieces; roll each into 17 inch-long ropes. Braid each set of three ropes; pinch ends to seal.
Place each smaller braid on top of a large braid; tuck ends of top braid under bottom braid stretching top braid if necessary.
4. Arrange loaves (This recipe makes 2 loaves) at least 5 inches apart on oiled or greased cookie sheet; cover and let rise in warm place until doubles in size. (Depending on your house temperature—try to find a warm place.)
5. Preheat oven to 375 degrees. Bake bread for about 35 minutes or until golden brown. Remove from oven and brush top and sides of loaves with butter. Let cool on wire rack.

Too busy for all that? Then read this “Super Jiffy” 2 hour method: *If you have are having a problem with finding a nice warm moist place to get the dough to rise, try your microwave! Here's what to do. Make half the recipe at a time; the trick is to really dissolve the yeast well - so use your mixer or food processor and beat it until it foams up tall. Then add the sugar and mix it well until it is dissolved well. The mixture is VERY foamy by this time. Then add the ingredients until you have a stiff dough (I have bread hooks on my mixer, and use the cutter down in the bottom of the food processor) When you are ready to let it rise, take a wet (not sopping wet, but wet) towel and put it in the microwave to heat for about two minutes. Careful! It is very hot when you take it out! Then put it across the top of the dough bowl and set the bowl in the microwave with the door shut for 30-60 minutes...just long enough to rise up to the top of the large bowl. Works great! Then as you begin to braid the bread, turn on your oven to 350 degrees to warm the top of my electric stove (those of you with gas stoves have a pilot light for this purpose). Then place your cookie sheets (Airbake cookie sheets work well for this project!) on the top of the electric burners (Make sure that they are not turned on!). Take braided bread and place them onto the heated cookie sheets. Then heat another damp towel in the microwave for a few seconds to go across them while they rise again. Just remember that the secret is having a nice warm and moist place to raise your bread dough to do the job quickly!

CHOCOLATE ZUCCHINI CAKE

Ingredients:
3 c. flour
1-1/4 tsp. baking powder
1-1/4 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
4 eggs
3 c. sugar
1-1/2 c. oil
3 oz. melted & cooled chocolate
1-1/2 tsp. vanilla
1/2 tsp. almond extract
3 c. coarsely grated zucchini
1 c. chopped nuts
1/2 c. chopped dates

Directions:
Sift together flour, baking powder, soda, salt and cinnamon. Set aside. Beat eggs in large bowl until frothy. Gradually beat in sugar and oil. Add chocolate, vanilla and almond extract. Fold in dry ingredients. Squeeze excess moisture from zucchini. Fold zucchini, nuts and dates into batter. Pour into greased and floured 10 inch tube pan. Bake at 350 degrees for 1 hour and 15 minutes to 1 hour and 25 minutes. Test with a toothpick. Let stand inverted on wire rack 20 minutes. Remove pan. Cool, cook completely on rack

Apple Salad

(Ready In: 1-2 hrs)

Ingredients:
1 can (20 oz size) pineapple chunks (juice reserved for dressing)
2 quarts chopped red skinned apples (skins left on)
2 cups green seedless grapes, halved
1 1/2 cup toasted pecans
1 cup celery

***Dressing***
reserved pineapple juice
4 tablespoons butter
1/4 cup sugar
1 tablespoon lemon juice
2 tablespoons cornstarch
1 cup mayonnaise

Directions:
Drain pineapple, reserving the juice and set chunks aside.

Dressing: In small sauce pan combine the pineapple juice, butter, sugar, and lemon juice and bring to a boil over medium heat. In a small bowl combine the cornstarch and enough water to make a smooth mixture; add to the boiling juice. Reduce heat and cook until mixture is thick and smooth. Chill. Whisk in the mayonnaise.

Place the pineapple chunks and the remaining salad ingredients in a large bowl. Toss well; then mix in the chilled dressing.

Not Disappointing Au Gratin Potatoes

Ingredients:
1-¼ cup shredded sharp cheddar cheese
1-¼ cup shredded Monterey Jack cheese
½ cup grated Parmesan cheese
2 teaspoons cornstarch
3 pounds Russet or Idaho potatoes—peeled and sliced 1/8 inch thick—use food processor or mandoline slicer—cannot hand cut to thinness needed!
¾ cup heavy cream
½ cup chicken broth

Directions:
Combines cheeses—Adjust oven rack to middle position and heat oven to 350 degrees. Toss cheese and the cornstarch in large bowl until evenly coated.

Assemble gratin—Shingle half of the potatoes in large gratin dish, sprinkle evenly with ¾ teaspoon salt, ¼ teaspoon pepper, and half of the cheese mixture. Repeat potato layer, salt, and pepper layer. Combine cream and broth in large measuring cup and pour over potatoes. Top with the other half of cheese mixture.

Bake—bake until golden brown and fork inserted into center meets little resistance, about 75 to 90 minutes. Let cool 10 minutes to setup and then serve. Enjoy!

MOCHA CHIP MUFFINS

(FROM COOK’S ILLUSTRATED MAGAZINE THAT WAS PUBLISHED JANUARY 1, 1997.)

Makes 1 dozen large muffins

Remember, if you're short on time, you can melt the butter, mix it with the eggs, and stir it into the dry ingredients. When thoroughly mixed, beat in the yogurt and proceed with the recipe. To cinnamon-coat muffin tops, dip warm muffins in melted butter, then in mixture of one-half cup granulated sugar and two teaspoons cinnamon.

INGREDIENTS:
3 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
10 tablespoons unsalted butter , softened
1 cup granulated sugar , minus 1 tablespoon
2 large eggs
1 1/2 cups plain low-fat yogurt
3 tablespoons instant espresso powder
1 cup semisweet chocolate chips
Vegetable cooking spray or additional unsalted butter for muffin tins

INSTRUCTIONS:
1. Adjust oven rack to lower middle position and heat oven to 375 degrees. Mix flour, baking powder, baking soda, and salt in medium bowl; set aside.
2. Beat butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in one-half of dry ingredients. Dissolve instant espresso powder in yogurt and beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated. Fold chocolate chips into finished batter.
3. Spray twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter. Use large ice cream scoop to divide batter evenly among cups. Bake until muffins are golden brown, 25 to 30 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.

TECHNIQUE TIPS:
Filling the Muffin Tin

1. For clean dispensing and uniform size, use an ice-cream scoop to fill muffin tins.

2. When baking less than a full tin, fill empty compartments with water to ensure that heat is evenly conducted.

The lemon curd is optional, but I encourage you to use it. Lemon pairs well with blueberries. It gives this healthy smoothie recipe a sweet tartness that really adds flavor. You can find lemon curd near the jellys in your supermarket.
Pom Wonderful makes a nice all-natural blueberry juice. Feel free to use cranberry or a cran-blueberry juice instead.


Cherry Berry Smoothie

1-1/2 cups frozen unsweetened blueberries
1 cup frozen pitted dark sweet cherries (unsweetened)
2/3 cup blueberry juice or cranberry juice
1/2 cup nonfat vanilla yogurt
1 Tbsp lemon curd (optional)

Add ingredients to your blender in order listed. Blend on high until mixture is smooth (you shouldn't be able to see any chunks of fruit). You may need to stop the blender in order to stir the fruit with a tamper or long spoon if the blender gets stuck.

Serves 3

Rich and Creamy Macaroni and Cheese

Serves 8-10

13” X 9" Baking pan

1 lb. box if elbow macaroni

2 lb. shredded extra sharp cheddar

8oz. block of cream cheese

½ cup of sour cream

1 10 ¾ oz can cheddar cheese soup

Milk—enough to make mixture loose and soupy

2 eggs

Milk, Salt & Pepper


Directions: Boil & Drain macaroni, add softened cream cheese, mixed with the ½ cup of sour cream, soup, 1 lb. of shredded cheddar, and eggs. Mix well, and add milk until mixture is loose and soupy.

Pour your mixture into baking pan. Sprinkle the remaining shredded cheese over top. Bake approximately one hour at 400 degrees, OR until browned on top.

*****HUNGARIAN BEEF STEW*****

Hungarian Beef Stew

Ingredients
1 (3 1/2- to 4-pound) boneless beef chuck-eye roast , trimmed of excess fat and cut into 1 1/2-inch cubes (see note)
Salt (to taste)
1/3 cup sweet paprika (see note)
1 (12-ounce) jar roasted red peppers , drained and rinsed (about 1 cup)
2 tablespoons tomato paste
3 teaspoons white vinegar
2 tablespoons vegetable oil
4 large onions , diced small (about 6 cups)
4 large carrots , peeled and cut into 1-inch-thick rounds (about 2 cups)
1 bay leaf
1 cup beef broth , warmed
1/4cup sour cream (optional; see note)
Ground black pepper (to taste)

Instructions
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Sprinkle meat evenly with 1 teaspoon salt and let stand 15 minutes. Process paprika, roasted peppers, tomato paste, and 2 teaspoons vinegar in food processor until smooth, 1 to 2 minutes, scraping down sides as needed.
Combine oil, onions, and 1 teaspoon salt in large Dutch oven; cover and set over medium heat. Cook, stirring occasionally, until onions soften but have not yet begun to brown, 8 to 10 minutes. (If onions begin to brown, reduce heat to medium-low and stir in 1 tablespoon water.)
Stir in paprika mixture; cook, stirring occasionally, until onions stick to bottom of pan, about 2 minutes. Add beef, carrots, and bay leaf; stir until beef is well coated. Using rubber spatula, scrape down sides of pot. Cover pot and transfer to oven. Cook until meat is almost tender and surface of liquid is ½ inch below top of meat, 2 to 21/2 hours, stirring every 30 minutes. Remove pot from oven and add enough beef broth so that surface of liquid is ¼ inch from top of meat (beef should not be fully submerged). Return covered pot to oven and continue to cook until fork slips easily in and out of beef, about 30 minutes longer.
Skim fat off surface; stir in remaining teaspoon vinegar and sour cream, if using. Remove bay leaf, adjust seasonings with salt and pepper, and serve.

(From American's Test Kitchens)

*****Christmas Sugar Cookie Cut-outs*****

NUTTY ALMOND TREES
These cinnamon-flavored cut-outs are topped with an almond frosting and nuts.

Preparation time: 1 hrs 30 min Baking time: 6 min
Yield: 4 dozen cookies

Cookie Ingredients:
1 cup LAND O LAKES® Butter, softened
3/4 cup sugar
1 egg
1 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt

Frosting Ingredients:
2 cups powdered sugar
2 tablespoons LAND O LAKES® Butter, softened
1 teaspoon almond extract
2 to 3 tablespoons warm water

Toppings Ingredients:
1 (5-ounce) can mixed nut topping*
Decorator sugars, if desired

Combine 1 cup butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and 1 teaspoon almond extract; continue beating until well mixed. Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed.

Divide dough in half; flatten slightly. Wrap each half in plastic food wrap. Refrigerate until firm (at least 1 hour).

Heat oven to 375°F. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 3-inch tree cookie cutter. Place 1 inch apart onto ungreased cookie sheets.

Bake for 6 to 7 minutes or just until edges begin to lightly brown. Cool 1 minute on cookie sheet. Transfer to cooling rack. Cool completely.

Meanwhile, combine powdered sugar, 2 tablespoons butter and 1 teaspoon almond extract in small bowl. Beat at low speed until well mixed. Continue beating, adding enough water for desired glazing consistency. Frost 1 cookie at a time; immediately sprinkle each with nut topping and decorator sugars, if desired.

*Substitute 1 cup finely chopped toasted mixed nuts such as almonds, peanuts, cashews etc.

Recipe Tip
Mixed nut topping is available in cans in the ice cream topping section of the supermarket.

Recipe Tip
These cookies bake very quickly and have a brown appearance due to the cinnamon. Be careful not to over bake. Check cookies at minimum baking time.
Nutrition Facts (1 cookie): Calories: 110, Fat: 6g, Cholesterol: 15mg, Sodium: 80mg, Carbohydrates: 14g, Dietary Fiber: 0g, Protein: 8g
(From the LAND O LAKES® website)
________________________________________

*****Kifli (Hungarian Walnut Cookies)*****

My husband's grandmother came to the USA as a small child from Hungary and liked to keep the tradition of her homeland of making Kifli for the holidays. Everyone loved them and could not get enough of them. Unfortunately I don't know the exact recipe she used either. But this one below is really good and comes close. I hope you and your family enjoy them!

• --- DOUGH ---
• 4 3⁄4 c un-sifted all-purpose flour
• 2 c butter Or margarine
• 4 large Egg yolk, slightly beaten
• 1 c Sour cream
• ---FILLING---
• 1 1⁄4 lb Shelled walnuts (about 5
• Cups), ground
• 1 c Granulated sugar
• 1⁄2 c Milk
• 1 T Almond extract
• -----GLAZE-----
• 1 large Egg, beaten
• Confectioners sugar


Cooking Kifli (Hungarian Walnut Cookies)
1. Make dough: in a large bowl, place the flour and the butter.
2. Using a pastry blender or two knives, cut the butter into the flour until the mixture resembles coarse crumbs.
3. Add the egg yolks and sour cream; stir with a fork until combined.
4. Turn the dough out onto a lightly floured board or pastry cloth.
5. Knead the dough with your hands until it is smooth and can be shaped into a ball.
6. If dough is too sticky, knead in more flour.
7. If desired, wrap dough in plastic wrap and refrigerate.
8. Make filling: in a medium-sized bowl, place the ground walnuts, granulated sugar, milk and almond extract.
9. Using a wooden spoon, stir in walnut mixture until ingredients are thoroughly combined.
10. Preheat oven to 400F.
11. Grease baking sheets with solid vegetable shortening.
12. To shape Kifli: divide the dough into quarters; wrap three of the quarters separately in plastic wrap and set aside.
13. On a lightly floured surface, roll out the remaining quarter of the dough to a 15 x 12 rectangle that is 1/8 thick.
14. Using a pastry wheel, cut the rectangle of dough into 3-inch squares.
15. Place a heaping teaspoon of the walnut filling in the center of each square; bring one corner of the dough over the filling to the opposite corner; pinch edges together.
16. Place Kifli on baking sheets; brush with the beaten egg. Bake for 10 minutes or until cookies are golden brown.
17. Remove from the baking sheet.
18. Fill the bottom of a pie place with confectioners' sugar.
19. Roll Kifli in the sugar.
20. Let cool on wire racks.
21. Repeat steps with the remaining three quarters of dough.
From: McCall's Cooking School: Desserts/Cookies.

*****Fried Ravioli with Pesto and Marinara*****

I would like to start adding some of my most loved recipes to share. Does anyone have a recipe request? If so, let me know and I will check my files okay.
Here is a link to my recipe for Fried Ravioli with Pesto and Marinara: Donna Bardocz: Fried Ravioli with Pesto and Marinara Sauce