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I love Food. Cooking it. Eating it. Experiencing it. As a result, that's what this blog has evolved into: A journal of my gastronomical journeys abroad, as well as my culinary creativity at home. I hope you enjoy what I have to say, and I'd love to hear your comments... Cheers!

Saturday, October 31, 2009

More Treats than Tricks

In preparation for the annual Hollenberg Halloween festivities, which has grown in attendance each year, here are 2 items I'll be offering up to our goulish guests...
The first was a bit more time-consuming than I originally anticipated ... babysitting the meatballs as they brown on all sides is a necessity... the second was a snap -- you gotta love no-bake pies! ... enjoy, and Happy Halloween!

Italian Meatballs (for subs)
  • Soak 2c panko breadcrumbs in 3/4c whole milk. Add 2 cloves chopped garlic, 4 tsp salt, and 1/2 tsp pepper.
  • Combine 3 lbs. ground beef (I used half beef, half pork -- much more flavor) in a large bowl. Add bread crumb mixture.
  • Mix in 1/2 medium chopped sweet onion. Mix. Add 3 large eggs. Mix. Add a helping of oregano, parsley, and 6 tbs. grated Parmesan-Reggiano cheese. Mix.
  • Roll into balls on a large dish or platter, while you heat a large skillet/fry pan on medium heat. Mixture made 35 meatballs for me.
  • Brown on all sides, turning every few minutes (you'll have to use 2 pans or do it in batches).
  • Meanwhile, in a large saucepan, make a

Basic Tomato Sauce:

  • heat 3 tbs. EVOO, 1 medium sweet onion (approx 7 min.), 5 chopped garlic cloves (or equivalent). Sautee until golden brown.
  • Add 2 280z. cans good quality crushed tomatoes and juices (I also added a pinch of crushed red pepper for some heat).
  • Bring to a boil, then simmer for about 20 minutes. Add a pinch or two of sugar and/or salt to taste.

When meatballs are done, transfer to Dutch Oven or Crock Pot, cover with sauce, and simmer for 30 minutes. OR, refrigerate and heat up next day.

Turtle Pumpkin Pie

  • Pour 1/4c caramel topping into ready-made graham cracker pie crust. Top with 1/2c chopped pecans.
  • Mix 2 boxes (3.4 oz each) vanilla pudding mix, 8oz canned pumpkin, 1c cold milk, 1 tsp cinnamon, 1/2 tsp nutmeg.
  • Once blended, add 1 1/2c Cool Whip. Spoon mixture into crust.
  • Refrigerate an hour or until ready to serve. Top with remaining Cool Whip (from an 8 oz tub), drizzle on caramel topping and more chopped pecans just before serving.

1 comment:

  1. Hi Rich. Been meaning to ask for your 'franco' chicken recipe from earlier post. Sounded tasty. Really enjoy reading your posts and foodie ideas. Keep it up. Happy Thanksgiving.