Recipe Talk

This is my all time favorite meat sauce but I have lost the card. I would appreciate it if some could provide a photo of both sides of the card. Thnaks

Write my friend at www.monarcholdwoman@yahoo.com request a copy of the card.
She has the set..
She will send you a copy of any you need.
---------------------

McCall's Great American Recipe Card
Our Heritage # 19 e
Spaghetti and Meatballs:

1/4 cup olive oil

1/2 cup chopped onions

2 cloves garlic, crushed

2 tablespoons sugar

1 tablespoon salt

1 1/2 teaspoon dried basil leaves

1/2 teaspoon fennel seeds

1/4 teaspoon pepper

1 can (2 to 3 oz sz) Italian style tomatoes

2 cans (6 oz) tomato paste

1 pkg (1lb) spaghetti

1/2 cup grated Parmean cheese

----

Meatballs

3 white bread slices, crumbled

1 lb ground beef

1 tablespoon Parmesan, grated

2 egg, beaten

1/2 cup milk

2 tablespoon parsley, chopped

1/2 teaspoon grated onion

1 clove teaspoon crushed garlic

1 teaspoon salt

1/2 teaspoon black pepper

Make meatballs: Preheat oven to 450F.

In medium bowl, eggs, milk and bread; mix well.

Let atand 5 minutes.

Add chuck, onion, salt, garlic, parsley, pepper;

mix well to blend.

Shape into 24 balls, 1 1/2 inches in diameter.

Place in well-greased, shallow pan.

Bake uncovered, 30 minutes.

Making Sauce:

In a 5 qt Dutch oven, in hot oil, over medium heat,

saute onion and garlic until golden. Add remaining

ingredients and 1/2 cup water, mashing tomatoes with

wooden spoon. Bring to a boiling. Reduce heat

and simmer, uncovered 1/2 hour.

Add meatballs and drippings; simmer, covered 1 hour

longer, stirring occasionally.

Cook spaghetti as package label directs; drain.

5. To serve: Place spagetti on serving dish.

Top with meatballs and sauce, and sprinkle with cheese.

Serves 6.

======================================

McCall's (1973 Italian Spaghetti Meatballs:

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.

-----------------

McCall cookbooks

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....

goes on with instuctions for cooking in
sauce.