Extreme Cuisine

1 Onion diced (1 cup)

2 lb Head green cabbage,dice

8 oz Tomato sauce

28 oz Can peeled tomatoes & juice

1 c Water

1/2 c Honey

1/4 c Lemon juice

1/3 c Raisins

1 lb Ground beef or veal or lamb

1/2 c Raw white rice

1 ts Worchestershire Sauce

1/2 ts Salt (optional)

Ground pepper to taste NOTE: This has a long cooking time.
It is a dish that is best prepared early in the day and reheated at serving time since the flavor improves.
NOTE: Ms.
Brody says that this dish could easily feed a crowd if you have a pot or pots big enough to double or guadruple, etc.
it.
1.
In a large heavy pot combine all the soup ingredients except the

raisins.
Bring to a boil over medium-high heat while preparing the meatballs.
2.
Combine meatball ingredients, stirring them to mix thoroughly.

With wet hands, roll the meat mixture in 1 1/4″ balls.
Add the meatballs to the boiling cabbage soup, reduce the heat to medium-low, cover and simmer for 2 hours.
3.
Remove the cover, add the raisins, and cook for another 30

minutes in the uncovered pot.
She suggests that mashed potatoes would be an excellent accompaniment.
Also, that the dish goes well with broad egg noodles.
Posted by Sheila Exner.
Courtesy of Fred Peters.

———————————MEATBALLS——————————— 1 lb Lean ground white meat

-skinless turkey 1/2 c Crushed fat-free saltine

-crackers 1/4 Onion, chopped

1 Egg, beaten

1 tb Chicken broth

1 tb Worchestershire sauce

1/4 ts Lite salt (optional)

1/2 ts Poultry seasoning

——————————–SPICY SAUCE——————————–
1/2 c Chili sauce

2 tb Vinegar

2 tb Brown sugar

Mix all of the meatball ingredients together and roll into bitesized balls.
Place meatballs on top of a broiler pan so any fat will fall through.
Bake at 375 degrees F.
for about 15-20 minutes. Mix spicy sauce ingredients as a dip for meatballs.
Yields 50 Meatballs.

—
——–MEATBALLS INGREDIENTS——————-
2 lb Ground beef

3/4 c Parmesan cheese

1 c Bread crumbs

3 Eggs

2 md Cloves garlic, chopped

1 t Parsley

1 - lb lean ground pork or

-veal 1 - large egg

1/4 - cup fine dry bread crumbs

1 - tsp salt

1/2 - tsp caraway seeds

2 - Tbsp vegetable oil

1 - large onion, chopped,

-about 1 cup 1 - large green bell pepper,

-cored, seeded and cut into -1″ chunks 2 - Tbsp paprika

1 - 16 oz can stewed tomatoes

1 - 8 oz pkg wide egg noodles

1/4 - cup sour cream

2 - Tbsp chopped fresh parsley

In large bowl, combine pork, egg, bread crumbs, 1/2 tsp salt and caraway seeds; using hands or wooden spoon, blend well.
Shape into 1 1/2″ balls.
In 12″ skillet over medium-high heat, heat oil; add meatballs; cook about 12 minutes, turning frequently until well browned on all sides.
Using a slotted spoon, remove meatballs to plate.
To drippings in skillet, add onion, green pepper and paprika; cook, still over medium-high heat, 5 minutes, stirring frequently until vegetables are crisp-tender and well coated with paprika.
Return meatballs to skillet, along with tomatoes with their liquid and remaining 1/2 tsp salt.
Increase heat to high; bring to boil.

Reduce heat to low; simmer, covered, 10 minutes, stirring occasionally until meatballs are cooked through.
Meanwhile, prepare noodles according to package directions.
To serve: Stir sour cream into meatball mixture; remove from heat.
Spoon meatballs into serving platter.
Drain noodles; toss with chopped parsley; arrange on platter with meatballs.
Makes 4 servings.
Submitted By Z@FYBITS.COM (Z PEGASUS) On TUE, 27 JUN 1995 033213 GMT

2 lb Ground Beef Chuck

2 T Margarine

1 ea Med.
Green Pepper, Chopped

1 ea Med.
Onion, Chopped

16 oz (1 cn) Stewed Tomatoes

1/2 t Basil

1/4 t Thyme

2 T Unbleached Flour

1 x Ital.
Bread Basket

———————————GARNISHES——————————— 1 x Green peppr rings

1 x Cherry Tomatoes

Lightly shape ground beef into 1 1/2-inch balls.
Lightly brown balls in margarine in large frying-pan, about 5 minutes.
Add the green pepper and onion to meatballs; cook 5 minutes, stirring occasionally.
Drain tomatoes, reserving liquid.
Add tomatoes, all but 1/4 c tomato liquid, basil and thyme to meat balls.
Cover tightly and cook slowly 5 minutes.
Combine reserved tomato liquid with flour, stirring until smooth.
Stir into meatballs, cover tightly and cook 5 minutes or until slightly thick.
Meanwhile prepare Italian Bread Basket and place on platter.
Spoon meatball mixture into and around bread.
Garnish with green pepper rings and cherry tomatoes, if desired.
Italian Bread Basket: 1 Loaf (16 ozs) Italian Bread, Unsliced

1/4 Cup Margarine, Melted

1/4 Cup Parmesan Cheese, Grated

Cut a 3/4 slice from top of bread.
With fork, scoop out inside of bread to form basket, leaving 1-inch bread on all sides and bottom of loaf.
Place loaf on foil in shallow baking pan.
Brush top, sides and inside of bread with melted margarine.
Sprinkle loaf with Parmesan cheese, coating sides evenly.
Bake in hot oven (400 Degrees F.) for 10 minutes.

——————————TOMATO PRODUCTS——————————
12 oz Tomato paste

16 oz Tomato sauce

28 oz Tomato puree

28 oz Tomatoes, crushed

———————————SEASONINGS——————————— 4 Garlic cloves

1 lg Bay leaf

1 tb Sugar

1/2 ts Black pepper, ground

1 tb Oregano

1 tb Thyme

1 ts Coriander

2 ts Rubbed sage

2 ts Cilantro (or less;

-optional) 2 tb Parsley

2 ts Basil

1/2 ts Red pepper, crushed

1 md Onion

1/3 c Olive oil

1 tb Sesame oil

———————————MEATBALLS——————————— 1/2 lb Italian sausage,

-sweet 1/2 lb Ground beef, lean

4 tb Worcestershire sauce

2 ts Sesame oil

2 tb Olive oil

1/3 c Bread crumbs

1 ts Sage

2 ts Rosemary

1 ts Thyme

1 ts Basil

1/2 c Sherry

Chop the garlic very finely.
Chop the onion.
Combine in a suitable pot the tomato products and seasonings.
Bring to a simmer. In a bowl, combine the meatball ingredients except the sherry. Break this mixture apart into small balls or bits according to preference.
Heat a wok or skillet and saute the meat mixture until cooked to ‘rare’.
Do not overcook or singe the meat.
Remove the grease from the meat mixture by straining in a colander, then return to the hot wok or skillet and reheat.
Add sherry and reduce. Add this to the sauce in the pot.
Simmer this mixture on the lowest possible heat for 6 or 7 hours.
Stir occasionally.
NOTES: * An exotically spiced spaghetti sauce with meat — This is a very adaptable sauce which can be used in any recipe requiring tomato sauces.
Best on spaghetti with garlic bread! * I have found that Hunt’s tomato products deliver the best flavor for this sauce; they are somewhat sweeter and less acidic than other brands.
I always use Lea and Perrins Worcestershire sauce.
* This spaghetti sauce is the work of about 2 years experimentation.
It has won some of the local cooking contests here in Maine.
: Difficulty: easy and fast but tedious.
: Time: 1 hour preparation, 7 hours cooking.
: Precision: approximate measurement OK.
: Michael R.
Dow : University of Maine, Police Dept., Orono, Maine, USA : DOW@MAINE.BITNET : @spar-20.arpa decwrl!spar!cheadle : Copyright (C) 1986 USENET Community Trust

2 cups water

1 cup corn — whole kernel

1 cup potato — chopped

1 cup celery — chopped

1/2 cup carrot — sliced

1/2 cup onion — chopped

2 cubes beef bouillon

1/2 teaspoon Tabsco pepper sauce

1 jar 16oz Cheez Whiz

Meatballs 1 pound ground beef

1/4 cup bread crumbs

1 large egg

1/2 teaspoon salt

1/2 teaspoon Tabasco sauce

Meatballs: mix ingredients together thoroughly.
Shape into medium size meatballs.

Place uncooked meatballs and all other ingredients, except Cheez Whiz, in electric slow cooker.
Stir gently.
Cover and cook on setting # 2 (low) for 8 to 10 hours.
Before serving add Cheez Whiz, stirring gently until well blended.

1 lb Ground round

1/2 c Rice - cooked

1 tb Onion - minced

1 tb Fresh parsley - minced

1 tb Fresh mint - minced

1 ts Salt

1/8 ts Ground allspice

1/8 ts Ground cinnamon

1/4 ts Ground pepper - fresh

3 sm Zucchini - cut into 1 inch

1 Red bell pepper - cut into

-1 inch 2 tb Olive oil - good quality

1 tb Lemon juice

1 ts Fresh mint - minced

In a large bowl, combine the first 9 ingredients and mix vigorously with your hands until smooth (5 to 6 minutes).
Shape into about a dozen meatballs.
Thread them onto 4 skewers, alternating with the zucchini and red pepper.
Preheat the oven to broil.
In a glass jar, combine the olive oil, lemon juice, and the 1 teaspoon of mint cover and shake well.
Brish the kabobs with the oil mixture and broil 4 inches from heat; turn the kabobs occasionally and brish with the remaining oil mixture until meatballs are brown (about 10 to 12 minutes).
Posted on rec.food.recipes by D˜@delphi.com

4 cn (8 oz) of tomato sauce

1/2 Clove garlic

1 tb Worcestershire

1/2 ts Oregano

1 c Water

4 c Seaweed, chopped (alaria or

-laminaria) ########################## #### SEAWEED ITALIANO #### ########################## ….a sauce for spaghetti or ground meat.
Combine all ingredients.
Simmer for one hour.
Add water if it is too thick.
Serve as usual with spaghetti and meatballs or add browned meat to the sauce.
******************* Recipe from Cooking Alaskan, page 289

1 pound ground turkey breast

1 egg — lightly beaten

3/4 cup reduced fat ritzr crackers — crushed

1/2 cup mozzarella cheese — part skim milk,

– shredded 1/4 cup onion — chopped 1/2

– teaspoon ground ginger 6 tablespoons dijon mustard — divided

1 1/4 cups unsweetened pineapple juice

1/4 cup green pepper — chopped

2 tablespoons honey

1 tablespoon cornstarch

1/4 teaspoon onion powder

In a bowl, combine turkey, egg, cracker crumbs, cheese, onion, ginger and 3 tab lespoons mustard.
Form into 30 balls, 1 inch each. Place in a greased 13-inch X 9-inch X 2-inch baking dish.
Bake, uncovered, at 350 degrees for 20 - 25 mi

nutes or until juices run clear.
In a saucepan, combine pineapple juice, green pepper, honey, cornstarch and onion powder; bring to a boil, stirring constant ly.
Cook and stir 2 minutes more; reduce heat.
Stir in remaining mustard unti l smooth.
Brush meatballs with about 1/4 cup sauce and return to the oven for 1 0 minutes.
Serve remaining sauce as a dip for meatballs.

Serving Size: 3 meatballs

Calories: 176, Total Fat: 8gm, Calories from Fat: 40%, Saturated Fat: 2gm, Ch olesterol: 48mg, Sodium: 337mg, Carbohydrate: 14gm, Protein: 11gm

NOTES : I serve these often during the holidays.
It’s nice to have a turkey me atball that doesn’t taste like you should have used beef.
These meatballs can b e prepare ahead and frozen, so you can treat even drop - in guests to a hot sna ck.

By “Dorothy Tapping” <unicorn4@usit.net> on Dec 30, 1997.

Horseradish - Combine 2 tbs sour cream with 1 tbs horseradish.
Stir in some ground pepper and a squeeze of lemon.

Kinky peanut sauce - melt 2 tbs peanut butter and 1 tsp honey.

1 pound ground turkey

1/4 cup minced onion

1 teaspoon Italian seasoning

1/4 teaspoon salt

1 Tablespoon olive oil

1 cup cubed red pepper

1 cup cubed yellow pepper

1 cup thickly sliced fresh mushrooms

1 clove garlic — minced

1 chicken flavor bouillon cube

1 can evaporated skim milk

4 teaspoons all purpose flour

2 cups hot cooked rice mixed with 3 T.
parsley

Italian parsley sprigs — optional

In large bowl, combine turkey, onion, Italian seasoning, and salt.
Form into 16 meatballs.
In 10 inch non-stick skillet, heat oil.
Over medium high heat, brown meatballs; reduce heat and cook approximately 15 minutes or until done.
Remove meatballs and keep warm.
Using drippings in skillet, saute peppers, mushrooms and garlic with bouillon cube for 2 to 3 minutes.
In small bowl, gradually whisk evaporated skim milk into flour.
Add to skillet; cook over medium heat, stirring constantly, until sauce thickens slightly.
Reduce heat; cover and simmer 5 minutes or until peppers are tender, stirring occasionally.
Add meatballs; heat.
Serve over cooked parsley-rice.
Garnish with Italian parsley, if desired.

2 lb Ground Beef

1 c Crushed Corn Chips

1/2 c Milk

1 ea Large Egg, Slightly Beaten

2 t Salt

2 1/2 T Unbleached Flour

2 T Butter or Margarine

2 c Sliced Onion

1 ea Clove Garlic, Crushed

1 t Chili Powder

1/4 t Powdered Surprisein

19 oz (1 cn) Tomatoes, Undrained

4 oz (1 cn) Green Chilies,Drained

1/2 c Sliced Ripe Olives

1 x Mexican Rice

——————————–MEXICAN RICE——————————–
1 pt Dairy Sour Cream

4 oz Can Chopped Green Chilies

3 c Cooked Seasoned Rice

1/2 lb Monterey Jack Cheese,

-cut into stripes 1/4 c Grated Parmesan Cheese

In large bowl, lightly combine ground beef with corn chips, milk, egg and 1 t salt.
Cover and refrigerate 1 hour.
Shape into 15 meatballs, using 2

Rounded Tablespoons meat mixture for each.
Lightly roll meatballs in 2 T Flour, coating completely.
In large frying-pan, cook meatballs in hot butter, half at a time, stirring until evenly browned.
Remove meatballs from frying-pan as they are browned.
In same frying-pan, cook onion and garlic about 5 minutes, stirring occasionally.
In small bowl, combine remaining 1/2 T flour and 1 t salt, chili powder and cumin.
Stir into onions.
Add tomatoes, green chilies and olives.
Bring to a boil, stirring constantly reduce heat, cover tightly and cook slowly for 30 minutes.
Add meatballs to tomato mizture, cover tightly and cook slowly for 20 minutes. Uncover and continue cooking slowly 10 minutes.
Serve meatballs and sauce over hot Mexican Rice.
MEXICAN RICE: Combine sour cream, chilies and salt.
in 13 x 9-inch baking pan, layer 1 cup cooked rice, 1/2 sour cream-chili mixture and 1/2 cheese strips.
Repeat layers and top with remaining cup of rice.

Bake in moderate oven (350 degrees F.) for 25 minutes.
Sprinkle with Parmesan cheese and top with meatballs and sauce.
Continue baking for 5 minutes or until cheese melts.

—–Spaghetti Sauce—–
3 cn Tomato Puree — (29 oz)

1 cn Tomato Paste — (12 oz)

3 qt Water

1/2 c Instant Minced Onion

3 tb Dried Basil — –or–

1 c Fresh Basil — chopped

2 tb Salt

2 tb Sugar

2 tb Dried Oregano

1 tb Garlic Powder — –or–

1 lg Clove — minced

5 lb Cooked Speghetti, Drained –

Tossed with oil 1 lb Parmesan Cheese — grated

—–Meatballs—–
6 lb Ground Beef

10 Eggs

1 1/4 c Fine Dry Bread Crumbs

1/4 c Instant Minced Onions

4 tb Salt

1 tb Dried Oregano

1/4 tb Garlic Powder — –or–

1 Clove Garlic — minced

1 1/2 tb Pepper

Spaghetti: 1.
In a twelve quart stock pot combine

puree,paste,spices, water, onion, bring to boil and simmer for 1 hr.
2.
Add meatballs and simmer additonal 30 min.

3.
Serve meatballs &amp sauce on speghetti to approx.
24

people.
Sauce can be made ahead–it freezes well.
Easy to double or triple.
Meatballs: 1.
Preheat oven to 350.
Grease or spray 3 13 x 9 in

baking pans.
2.
Combine all ingredients in lg bowl.
Mix well

w/hands.
3.
Scoop up mixture in 1 1/2 ounce ice cream scoop

dipped into cold water &amp shape into balls.
4.
Arrange balls 1/2 in apart in a single layer in

the baking pans.
Bake for 18 minutes or until browned & firm.
Finish cooking in sauces.
Makes 48 meatballs Recipe By : Rita Stockwell <ras@U.WASHINGTON.EDU&gt;