Let’s Cook! – December 15, 2021
PROTECTED CONTENT
If you’re a current subscriber, log in below. If you would like to subscribe, please click the subscribe tab above.
Username and Password Help
Please enter your email and we will send your username and password to you.
LINDA HOSKINS
This week I have two recipes that come from Gwen Calvert of Jerseyville, Illinois. The first recipe is for Italian meatballs, and Gwen says “I love these, they are the best I ever ate”. They do sound quite good. This recipe will make 20 or more meatballs, depending on size of the balls.
Italian Meatballs
(Submitted by Gwen Calvert)
■ 1 lb ground beef
■ 1 lb Italian sausage
■ 1/2 cup Panko bread bread
crumbs
■ 1 egg, beaten
■ 1/4 cup milk
■ 1 medium onion, chopped
■ 1/4 cup Parmesan cheese
■ 1 tsp salt
■ 1/4 tsp pepper
Mix ingredients well. Shape into meatballs. Brown in skillet on stovetop. Serve in pasta sauce over spaghetti., or with toothpicks to dip into heated pasta sauce.
This recipe calls for Panko bread crumbs, which are found in the same section as regular or seasoned breadcrumbs. Panko is a Japanese-style breadcrumb that, unlike regular breadcrumbs, is made from a particular crustless white bread. The consistency of panko is a lot drier than regular breadcrumbs, making a crisper, less greasy result when fried. If you do not have Panko on hand, you can use regular breadcrumbs, but the consistency might be a bit different.
This next recipe sounds perfect for people like me, who can’t get enough corn! This recipe calls for onion dip which Gwen says :makes a big difference in the flavor, better than most corn casseroles. You can cut this into squares to serve. It’s good as a side dish for ham or turkey”. I assume the onion dip is what I call French onion dip.
Three Corn Casserole
(Submitted by Gwen Calvert)
■ 1 box of Jiffy Corn muffin
mix
■ 1/2 cup of melted butter
■ 3 eggs, beaten
■ 1 12 oz can creamed corn
■ 1 16 oz can whole kernel
corn, drained
■ 1 8 oz carton onion dip
■ 1/8 tsp pepper
Mix all together, mixing well. Pour batter into a buttered baking dish. Bake at 350 degrees for about 30 minutes, or until browned on top.
Thanks Gwen for sharting these recipes. If you have a recipe to share, please send to letscook!@heraldpubs.com or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. I have heard comments that the e-mail address does not work, bre sure to place that exclamation mark in there! Thanks, and Happy Cooking!
