Meatball Sub


4 Sub roles
1Lb ground beef 85%
1lb ground Italian sausage
1lb ground veal
2 eggs beat
2 or 3 slices Bread, crushed up
4 Tbs Milk
1stp crushed garlic
1tsp onion powder
2tsp Italian seasoning
Shredded Mazarela Cheese
Your favorite tomato sauce


Mix egg and bread together add milk. Enough milk to make bread soft but not mushy, add in the garlic, onion, and Italian seasoning. In a separate bowl mix the three types of meat together then add the wet ingredients. Mix till combined. Make 2 in balls with the meat mixture. In a frying pan brown, the meatballs then either bake in the oven for 20 min at 350 165 degrease in the center or place in tomato sauce and cook till 165 degrease in the center. To make sub add cheese, meatballs about 3, and sauce. More cheese if desired.


Shrimp Roma

1 lb peeled & deveined shrimp (fresh or frozen)
3 TBS olive oil
1 TBS margarine or butter
1 clove garlic minced
1 medium sized onion, sliced
2 cans (8oz each) tomato sauce
1 TBS brown sugar
1/2 tsp salt
1/4 tsp basil crushed
1/4 tsp marjoram crushed
1 TBS chopped parsley
1/2 lb small shell macaroni, cooked & drained

Add garlic & onions to heated olive oil skillet. Cook until onion is tender but not browned. Add shrimp & cook about 5 min. Remove shrimp with a slotted spoon & keep warm. Add tomato sauce, brown sugar, salt, basil, marjoram, and parsley to fat in skillet; simmer 5 min. Mix shrimp into sauce and heat thoroughly. Serve over hot macaroni. Garnish with parsley

Additional Options
On an antipasto tray include pickled mushrooms, pickled carrots, zucchini and vinaigrette.


Taco Pie

2 cans bean dip
1 package taco seasoning
1/4 cup ( generous) mayo
1/2 cup (generous) sour cream

Beat together, spread on for base. Layer rest of ingredients:
2 cans -chopped ripe olives
2 bunches of green onions
4 medium ripe tomatoes chopped
1 lb cheese grated


Nan’s Pot Roast

2 lb. chuck roast
shortening enough to wet of pan (Crisco)
3-4 onions diced
3 TBS vinegar
1-3 bay leaves
5-7 cloves
1/2 -2 cups water

brown meat on all four sides, add cut up onions, and vinegar, bay leaves, cloves, and water. Cover and let simmer for 2 hours over medium heat.


Porcupine Meatballs

1 Lb Ground Beef
1 large egg Slightly beaten
2 Tbs Chopped onion
1/2 stp pepper
1/2 Cup water
1 TBS Worcestershire Sauce
1/4 Cup Uncooked Rice
1/2 Tsp Salt
1 10 3/4 oz. Can Tomato Soup

Combine meat, rice, egg, onion, salt, pepper, and 1/4 cup tomato soup mix thoroughly. Shape into meatballs. “about 20” place in skillet. Mix tomato soup, water, and Worcestershire sauce; pour over meatballs, bring to boil, reduce heat, cover, and simmer 40 min steer often.


Baked Macaroni & Cheese

1 Can (14 1/2oz ) Evaporated Milk
1/2 Cup Milk
2 Cups shredded cheddar cheese
Dash cayenne
1/2 tsp onion powder
1/2 tsp salt
8 Oz Macaroni cooked
4 Slices additional Cheese

Combine milk, cheese, seasoning, & macaroni. Mix together then pour into a greased casserole dish. Top with cheese slices then bake on middle rack at 350 for 30 minutes or until the top is slightly browned.


Taco Seasoning

1 Tbs chili powder

1 Tbs ground cumin

1 Tbs garlic powder

1 Tbs onion powder

1/4 or 1/2 Tbs crushed red pepper depends on how spicy you like it.


American Chop Suey

2 Lbs Ground beef

1 Onion chopped

2 Celery sticks

2 garlic cloves

1 tsp chili powder

1 green pepper

1 can corn

2 cans tomato sauce

1 can Rotella Diced tomatoes and green chills 1 16 oz. macaroni


Brown ground beef and drain fat. In the same pan sauté onions and garlic, add chop celery and green pepper.  Combine ground beef, chili powder, Rotella, and corn to the pan cook for 1/2 hour Cook macaroni according to directions on the box, then put into the sauce and cook for an additional 10 min.