Bringing the food, fashion, and decor of the Mid Century to today through a delightful blog.
Entrees - I
Recipes Are Listed Alphabetically
Italian Meat Balls In Mushroom Sauce
3/4 Pound Hamburger
1/2 Pound Ground Pork
1/2 Cup Bread Crumbs
1/2 Cup Milk
2 Eggs, Slightly Beaten
4 Tablespoons Grated Parmesan
2 Cloves Garlic, Crushed
1/4 Teaspoon Oregano
1/4 Teaspoon basil
2 Tablespoons Minced Parsley
1 Teaspoon salt
1/4 Teaspoon Pepper
Flour
2 Tablespoons Olive Oil
2 Tablespoons Oil
3 Cups Sliced Mushrooms
1/2 Cup Chopped Onion
1 Bell Pepper, 1 Inch Diced
1/2 Cup Chopped Celery
1/2 Teaspoon Paprika
1/2 Teaspoon Monosodium Glutamate
1 Clove Garlic, Crushed
1 Cup Diced Tomatoes
1 Cup Tomato Juice
1 bay Leaf
1/2 Teaspoon Salt
Dash Pepper
Soak bread crumbs in milk. Add hamburger, pork, eggs, parmesan, 2 cloves garlic, oregano, basil, parsley, 1 teaspoon salt, and 1/4 teaspoon pepper. Form into 16 balls, roll in flour and brown on all sides in 2 tablespoons olive oil. Mix together oil, mushrooms, onion, bell pepper, celery, paprika and monosodium glutamate. Cover and cook over low heat for 10 minutes. Add remaining ingredients and stir to blend. Add meatballs. Simmer for 40 minutes.
Italian Minestrone
1 Cup Dried White Beans, Soaked
1 1/2 Quarts Brown Stock
2 Tablespoons Olive Oil
1 Large Onion, Chopped
1 Clove Garlic, Minced Fine
3 Sprigs Parsley, Minced
3 Large Carrots, Finely Diced
3 Stalks Celery, Diced With Leaves
1 Cup Finely Shredded Cabbage
1 Cup Diced Raw Potatoes
1 Cup Cooked Macaroni
1 Tablespoon Salt
1/4 Teaspoon Pepper
1 Cup Cooked Tomatoes
Cook beans and brown stock together in a kettle for three hours. Skim. In oil, sauté onion, garlic, parsley, carrots, celery, cabbage and potatoes. Cover and simmer 30 minutes. Add beans, macaroni, salt, pepper and tomatoes. Simmer 15 minutes.
