Saturday, September 20, 2014

Appalachian Spaghetti (Or Taylor Spaghetti)

DAD'S MEATBALLS
(To be Served with Dad's Spaghetti)
James M Taylor III
Elsie Taylor
18 lbs. of hamburger
2 lbs. Bob Evan's Italian sausage
1 1/2 bunches of celery, chopped
1/4 c. Worcester's sauce
1/4 -1/2 c. A-1 sauce
2 1/2 green peppers, chopped
2 large onions (6 cups) chopped
6 eggs
1 can of evaporated milk
1 T. garlic powder
2 T. dried basil, oregano, and parsley
2 "handfuls" of oats (old or quick, doesn't matter)
 salt and pepper to taste
vegetable oil for frying (Mel & I don't think this is needed but Dad says yes)

In a very large container, mix the meats together. Add celery, onion and pepper. Add eggs and mix well. Throw in 2 handfuls of dry oats and mix. Add seasonings (spices and sauces). Use enough evaporated milk to make the mixture pliable or "wet" but still be able to form small balls. If you overdo it add more oats. Get 2 large iron skillets with hot vegetable oil, and brown the golf ball sized meatballs until very done. The veggies on the outside caramelize and the juices seal inside. Once the meatballs are cooked you can freeze them for later use, or put them into a huge pot of spaghetti sauce (see Dad's recipe for spaghetti sauce, too). You should cook the fried meatballs in the sauce overnight.

Note: To "taste" the mixture, fry up a small patty and adjust seasonings. I went light on the garlic, and usually add a lot more. I like garlic. Plan 6 lbs. of hamburger for 12 people. This recipe makes about 200 meatballs. you can cut it down. I'm not. When we make this it's a huge family party and everyone brings a container. This freezes great!


DAD'S SPAGHETTI SAUCE
(Requires an overnight prep)
James M Taylor III
Elsie Taylor - My Grandma
12 30 oz. cans of tomato sauce
1 30 oz. can of water cups
3 12 oz. cans of tomato paste
3 T. each parsley, basil, oregano and garlic powder
1 1/2 bunches of celery
2 large sweet onions, chopped
2 1/2 green peppers, diced
1/8-1/4 c. A-1 steak sauce

Place all the tomato sauce and paste in a huge stock pot. Take 1 30 oz. empty tomato can and fill it with water. Pour it into all the other empty cans, rinsing as you go, then pour it into the mixture. Add the vegetables to the pot and stir. Coat the top with the dried herbs and don't be afraid to really season it. It does cook down overnight! Add the A-1 steak sauce to taste. Mix and simmer overnight, stirring frequently. We add 200 meatballs to this and it makes quite a huge pot of spaghetti. If you are going to make it, then just make all of it! Freezes well.

Sunday, September 14, 2014

CHICKEN CHEESY FINGERS (Page 38)

CHICKEN CHEESY FINGERS
4 boneless, skinless chicken breasts halved 1 1/4 lbs (or a pack of tenderloins)
1/2 c. finely shredded cheddar cheese
1 egg, beaten
2 c. cheese-flavored crackers, crushed to1 cup
Dipping sauce - BBQ, ketchup or ranch

Heat oven to 400 degrees. Spray a jelly roll pan with cooking spray. Cut chicken lengthwise into 1/2 inch strips. Mix crushed crackers and cheese in a plastic bag. Beat egg in a bowl. Place chicken strip in the egg mixture, then the cracker - cheese mix.

Seal the bag and shake, coating evenly. Place in a single layer on the pan. Bake 10-12
minutes, until done. Serve with desired sauce.

Note: Sometimes I cheat and use chicken tenders for an even quicker, more moist
chicken. Great, quick meal

Saturday, September 13, 2014

Some good advice!

Yum Garlic and Ginger!
Did you know that you can tear off the amount of ginger in the store that you need? That you can peel it with a spoon? That you can freeze it? Ginger is wonderful.