Thanks so much for the recipes, Karen! I'd seen the one with the grape jelly, but not the one with cranberries. My mom and I love anything with cranberries in it. Those would be great during the time of year when you'd normally use cranberries...
Another non meatball maker? I guess I shouldn't talk-never had a meatball growing up in my house-it was definitely marrying into the Italian heritage with pasta and meatballs EVERY Sunday and at least one other day during the week-usually either Tuesday or Wednesday-it was Tuesday in our house!
I'll send DH out for instruction lessons-he likes making the sauce and meatballs and I will say his are usually a little bit better than mine although no one could make them like my MIL!
We usually just throw in some seasoned breadcrumbs, an egg, and then seasonings of your choice-garlic powder, basil, parsley, oregano mush it all together and bake them in the oven for about 20 minutes and then throw them into your sauce and simmer them away. We like our sauce made at least a day ahead of time and lets all those flavors mix together!
Pages
~~Rhonda~~
<
~~Rhonda~~
<
Miss P
J-Deb
Carmel/Monterey Trip June 07
~~Rhonda~~
<
Lori
Lori
Lori
Another non meatball maker? I guess I shouldn't talk-never had a meatball growing up in my house-it was definitely marrying into the Italian heritage with pasta and meatballs EVERY Sunday and at least one other day during the week-usually either Tuesday or Wednesday-it was Tuesday in our house!
I'll send DH out for instruction lessons-he likes making the sauce and meatballs and I will say his are usually a little bit better than mine although no one could make them like my MIL!
We usually just throw in some seasoned breadcrumbs, an egg, and then seasonings of your choice-garlic powder, basil, parsley, oregano mush it all together and bake them in the oven for about 20 minutes and then throw them into your sauce and simmer them away. We like our sauce made at least a day ahead of time and lets all those flavors mix together!
Susan
Susan, same spices here, but I use fresh breadcrumbs
Donna
~~Rhonda~~
<
Pages