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ITALIAN SPAGHETTI AND MEATBALLS (Continued) e

From Century Of Cooking - Ada Lutheran Church Courtland, Kansas 1873-1973 Cookbook (1973).

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A historical recipe

Century Of Cooking - Ada Lutheran Church Courtland, Kansas 1873-1973 Cookbook, by Ada Lutheran Church Women (1973).

Italy

Known as an Italian recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

  1. 1 can water

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Mix together and form into balls.
  2. Pan fry until brown.
  3. Ina saucepan mix together 1 small can tomato pureee 1 small can tomato sauce, 1 can water, 4 T.
  4. drippings from the meat balls, 6 T.
  5. minced parsley, 6 T.
  6. minced green pepper and 2 1/2 tsp.
  7. salt.
  8. Let come to a boil, add meat balls and let simmer for 1 1/2 hours.
  9. Pour over the hot drained boiled spaghetti (1 1b.
  10. uncooked).
  11. Sprinkle with Parmesan cheeséo MEAT BALLS IN MOCK WINE SAUCE Janet Engwall Jones 1 (12 oz.) jar chili sauce Salt and pepper to taste The above jar of cold water 1 tsp.
  12. onion (minced) 1 (10 oz.) jar grape jelly 4 tsp.
  13. vegetable oil 1 1/2 lbs.
  14. ground beef Combine ingredients (chili sauce, cold water and grape jelly) and cook over medium heat.
  15. Combine remaining ingredients and form into balls.
  16. Brown in oil, Place the meat balls in the sauce and cook 1 hour in a covered pan.
  17. Large balls may be used for main dishes, small ones for hors d’oeuvres.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife
  • Cutting board
  • Colander
Source not stated by archive.org
Credit

From Century Of Cooking - Ada Lutheran Church Courtland, Kansas 1873-1973 Cookbook (1973), printed page 189, digitised by the Internet Archive: https://archive.org/details/century-of-cooking-ada-lutheran-church-courtland-ks-1873-1973

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.