Recipe Talk

I am looking for a recipe #19E from the McCalls Great American Recipe Card Collection. (Meatballs and Spaghetii).

Subject: McCall's (1973 Italian Spaghetti Meatballs:

The full title is Italian Spaghetti and

Meatballs, here's the meatball recipe.

Meatballs:
1 lb. ground chuck
1/2 lb. ground veal
1/2 lb. ground pork
1/4 cup dry, flavored bread crumbs
2 cloves garlic, crushed
2 teaspoons salt
1/2 teaspoon pepper
2 eggs, slightly beaten
1/2 cup milk
1 teaspoon dried basil leaves
1/2 cup chopped parsley

1/4 cup olive oil

In large bowl, combine all ingredients,
except oil. Mix well with hands to combine.
With moistened hands, shape into meatballs
1-1/2 inches in diameter.
Saute meatballs in skillet with oil until
browned all over. Remove from skillet, add
to simmering sauce for 30 minutes longer.

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Meatballs

4 white bread slices
1 lb ground beef
1 tablespoon Parmesan, grated
1 egg
1 tablespoon parsley, chopped
1/2 teaspoon grated onion
1/4 teaspoon crushed garlic
1 teaspoon salt
1/8 teaspoon black pepper

In small bowl, add enough water to bread
slices to covr; let stand 2 minutes. Remove
slices, and squeeze out excess water.

In medium bowl, combine bread with beef,
cheese, egg, parsley, onion, garlic, salt
and pepper; toss lightly with fork to
combine.

With moistened hands, shape meat mixture
into balls, 3/4 inch in diameter.

Slowly heat 3 tablespoon salad or olive oil
in large skillet. Add meatballs, over
medium heat saute, turning occasionally,
until browned all over.

with slotted utensil, remove meatballs from
skillet; set aside....

McCalls Meatballs and Spaghetti

Spaghetti Sauce for a Crowd

1 lb. ground beef or 1/2 beef 1/2 venison

2 cloves garlic minced

1/2 t. oregano

1/2 t. basil

1/2 t. thyme

1/4 t. rosemary

1-18 oz. can of tomato sauce

1-8 oz. can tomato paste

2 t. salt

3 shallots finely chopped

1/2 green bell pepper coarsely chopped

1/4 red bell pepper coarsely chopped

1/4 yellow bell pepper coarsely chopped

8-12 oz. of fresh mushrooms sliced

This will prepare enough sauce to feed 6-10 people.

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Dawn/SanDiego

Exported from MasterCook *

MCCALL'S LASAGNA

Recipe By : Jan Emerson and Cindi Taylor-
Reiss
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes

Amount Measure Ingredient --
Preparation Method
-------- ------------ ---------------------
-----------

1 pound Italian sausage --
sweet or hot

1/2 pound ground beef, extra
lean

1 medium onion -- finely
chopped

2 cloves garlic -- or more to
taste

2 tablespoons sugar

1 tablespoon salt

1 1/2 tablespoons dried basil

1/2 tablespoon fennel seed

1 tablespoon dried oregano --
crumbled

1/4 teaspoon pepper

1/4 cup chopped fresh parsley

4 cups canned tomatoes --
undrained or

1 can 2lb. 3oz Italian
style tomatoes -- undrained

2 cans tomato paste -- (6
oz size)

1 tablespoon salt
12 lasagna noodles --
(3/4 of 1-lb pkg)
15 ounces ricotta cheese

1 egg

1/2 teaspoon salt

3/4 pound mozzarella cheese --
thinly sliced

3/4 cup Parmesan cheese --
fresh grated

I a 5 quart Dutch oven, saute sausage,
ground beef, onion, and garlic, stirring
frequently, until well-browned, about 20
minutes.

Add sugar, 1 tablespoon salt, the
basil, fennel, pepper, and half the parsley;
mix well. Add tomatoes, tomato paste, and
1/2 cu water, mashing tomatoes with wooden
spoon.

Bring to boiling; reduce heat;
simmer covered and stirring occasionally,
until thick, about 1 1/2 hours. In a large
pot , cook lasagna noodles until just barely
tender.

Drain in colander; rinse under cold
water. Dry lasagna noodles on a clean dry
towel. Preheat oven to 375 degrees. In
medium bowl, combine ricotta, egg, remaining
parsley, and 1/2 teaspoon salt; mix. In
bottom of 13-by-9-by-2-inch baking dish,
spoon 1 1/2 cups sauce. Layer with 6
lasagna noodles, lengthwise and overlapping,
to cover.

Spread with half of ricotta
mixture; top with third of mozzarella.
Spoon 1 1/2 cups of sauce over cheese;

sprinkle with 1/4 cup Parmesan. repeat
layering, starting with 6 lasagna noodles
and ending with 1 1/2 cups sauce sprinkled
with Parmesan. spread remaining sauce; top
with rest of mozzarella and Parmesan. Cover
with foil; tucking around edge. Bake 25
minutes; remove foil; bake, uncovered, 25
minutes longer, or until bubbly. Cool 15
minutes before serving.

Meatballs

½ pound ground beef

2 ounces ground pork

2 ounces ground veal

¼ cup dried bread crumbs

1 large egg, beaten

2 Tbs. finely chopped onion

1 Tbs. chopped fresh parsley

1 Tbs. grated hard cheese, such

as Pecorino Romano or Parmesan

1 ½ tsp. minced garlic

1 ½ tsp. kosher salt

¼ tsp. freshly ground black pepper

2 ounces salt pork, cut into

1-inch dice

1 Tbs. olive oil

1 large onion, cut into ½ -inch dice

½ tsp. minced garlic

½ pound sweet Italian sausage

links (about 6 sausages)

For the meatballs, combine the beef, pork, and veal in a large bowl with a spoon. In a small bowl, moisten bread crumbs with egg. Add the mixture to meat along with the onion, parsley, grated hard cheese, garlic, salt, and pepper. Combine well, being very careful not to overwork the meat. Shape mixture into 2-inch meatballs.

4. In a large skillet, brown the salt pork in olive oil over medium-high heat. Add onion and garlic and cook for 1 minute. Add sausages and cook until they are browned on all sides. Remove both the onions and the sausages and set aside. Carefully place meatballs in the skillet and make sure to brown on all sides. Remove and set aside until you are ready to add them to sauce.

5. Cut cooled sausages in half. Add sausages, meatballs, and onions to sauce and continue to cook for 1 more hour. Serve over a plate of cooked spaghetti. Makes 8 servings.

SEASONED BREAD CRUMBS

Always try to keep homemade seasoned bread crumbs on hand. These bread crumbs, shown on this page, add a welcome crunch when used to top macaroni and cheese or to coat pan-fried fish. It's also great to sprinkle on pasta instead of the usual grated cheese.

6 slices crusty bread, cut into

1-inch cubes (about 2 cups)

4 Tbs. unsalted butter

4 garlic cloves, minced

3 Tbs. minced fresh herbs, such as basil,

parsley, thyme, or oregano

½ tsp. kosher salt

¼ tsp. freshly ground black pepper

1. Preheat oven to 300ºF. Spread cubes of bread on a baking sheet and toast in oven until golden, about 15 minutes. Place butter, garlic, and herbs in a small saucepan and heat over low heat until butter is melted.

2. Toss toasted bread with butter mixture in a large bowl and sprinkle with salt and pepper. Process bread in 2 batches in a food processor until you have made fine crumbs. Sift the crumbs through a mesh strainer and process larger crumbs again until all crumbs are fine. (You can also crush the toasted bread on a baking sheet using a rolling pin.) Makes 1 cup.

The Ultimate Spaghetti Sauce

Servings: 10 Servings

Ingredients2 pounds Ground beef
1 large Onion chopped
1 medium Green pepper chopped
1 medium Carrot or 1 to 2 Stalks of Celery chopped
8 cloves Garlic minced
1 package (200g) Mushrooms chopped (or add 2 pcks if you like mushrooms)
1 tablespoon Olive oil
1 can (28 oz) Tomatoes diced
1 can (8 to 12 oz) Tomato paste
2 can (26.5 oz) Spaghetti Sauce chopped
4 medium Tomatoes freshly chopped
1 Shallot
1 Chili pepper (If you like it spicy)
4 cups Water
1/2 cup White wine or Chicken broth
1 tablespoon Worcestershire sauce
2 tablespoon Sugar or brown sugar
2 Bay leaves
1 1/2 teaspoons Oregano
1 teaspoon Basil
1 teaspoon Italian seasoning
1 teaspoon Salt
1 teaspoon Red pepper*
1/2 teaspoon Thyme*
1/2 teaspoon Celery seed*
1/2 teaspoon White pepper*
1/2 teaspoon Cayenne*
2 dashes Pepper*
1/2 teaspoon Paprika*
1/2 Sage*
1/2 teaspoon Majoram*
1 pinch Rosemary, Parsley, and Cinnamon*

PreparationIn a large skillet, brown the Ground beef in oil and then drain off access fat (if desired). Add the Onion, Green pepper, Carrot (or celery), Mushrooms, and Garlic and cook for 2 minutes more. Transfer the Ground beef mixture into a large pot and then add all of the remaining ingredients. Stir. Cook on low, partially covered, for about 5 hours, Stirring occasionally. Let the Sauce stand, covered, for about 1/2 an hour and the serve over hot spaghetti. (Freeze leftovers).

*The spices I've placed a star(*) next to are completely optional, add them only if YOU like them. My favorites to add to this sauce are Red pepper, Thyme, Cayenne, Paprika, Sage, and Cinnamon - I usually leave the rest out.

That said if you like your sauce sweet add another 2 tbsp of Sugar, if you like it spicy (i.e not serving it to little kids) add more Chili peppers and red pepper. Experiment!