4 lbs grapes (any color)
1 tsp. vanilla
8 oz cream cheese
2 T. brown sugar
8 oz sour cream
1 cup chopped pecans
½ cup white sugar
Directions: Wash and dry grapes. Mix together cream cheese, sour cream, white
sugar and vanilla. Add grapes until evenly incorporated. Sprinkle with brown sugar
and pecans. Stir again and refrigerate.
Comment: This recipe makes a lot. It could easily be cut in half. I have used red
and green grapes together and it is really pretty.
Sauce:
2 cans (1 lb.) crushed tomatoes
2 cans tomato soup
16 oz. tomato paste
2 large cans water
2 T. Basil
1 onion, chopped
1 tsp. garlic powder
½ tsp. pepper
½ tsp. oregano
Crepes:
6 eggs
½ cup water
1 ½ cups flour
¼ tsp. salt
Filling:
2 lb. Ricotta cheese
12 oz. Mozzarella cheese
1/3 cup Parmesan cheese
2 eggs
1 tsp. salt
¼ tsp. pepper
Directions: Combine sauce ingredients in large pot. Simmer. To prepare crepes
make sure eggs are room temperature. Beat crepe ingredients together. Place a
small amount of vegetable oil in small frying pan. Prepare crepes as if making very
thin pancakes. Cool crepes.
Divide cheese filling amongst crepes. Roll up. Grease shallow baking pan and coat
bottom with small amount of sauce. Line filled crepes up in dish. Pour some sauce
over crepes. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes.
Serve with more sauce.
Comment: Feel free to use store bought manicotti noodles instead of crepes.
Follow package instructions, then stuff with cheese filling.
Meatballs:
2 1/3 cups panko bread crumbs
1½ cups buttermilk
3 large eggs, lightly beaten
2 lbs. ground beef
1 lb. ground pork
6 oz. thinly sliced prosciutto, chopped fine
3 oz. Parmesan cheese, grated (about 1 ½ cups)
6 T. minced fresh parsley leaves
4 garlic cloves, minced
1 ½ tsp. powdered gelatin, dissolved in 3 T. cold water
Salt & Pepper
Sauce:
3 T. olive oil 1 ½ cups grated onions
6 garlic cloves, minced ½ tsp. red pepper flakes
1 tsp. dried oregano
6 cups bottled tomato juice
3 (28 oz.) cans crushed tomatoes
6 T. dry white wine
½ cup minced fresh basil leaves
3 T. minced fresh parsley leaves
Sugar
Grated parmesan for serving
Directions: Meatballs: Place wire rack in 2 foil-lined rimmed baking sheets. Adjust
oven racks to lower-middle and upper-middle positions and heat oven to 450
degrees. Combine bread crumbs and buttermilk in large bowl and let sit, mashing
occasionally with fork, until smooth paste forms, about 10 minutes.
Add eggs, beef, pork, prosciutto, Parmesan, parsley, garlic, gelatin mixture, 1 ½ tsp.
salt, and ½ tsp. pepper to bread-crumb mixture. Using hands, gently mix until
thoroughly combined. Lightly form about ¼ cup mixture into 2-inch round meatball;
repeat with remaining mixture to form approximately 40 meatballs.
Spray wire racks with non-stick cooking spray and place meatballs, evenly spaced,
on racks; roast until browned, about 30 minutes, rotating trays from front to back and
top to bottom halfway through.
Sauce: While meatballs roast, heat olive oil in large Dutch oven over medium heat
until shimmering. Add onion and cook, stirring occasionally, until softened and
golden around edges, 6 to 8 minutes. Add garlic, red pepper flakes, and oregano;
cook, stirring frequently, until fragrant, about 30 seconds. Stir in tomato juice,
crushed tomatoes, wine, 1 ½ tsp. salt, and pepper to taste. Increase heat to medium-
high and bring to simmer. Reduce heat to medium-low and simmer until slightly
thickened, about 15 minutes.
Remove meatballs from oven and lower over temperature to 300 degrees. Gently
add meatballs to sauce, cover pot, and place in oven. Cook until meatballs are firm
and sauce has thickened, about 1 hour.
Pasta: Prepare spaghetti per package instructions.
To serve, stir basil and parsley into sauce and adjust seasoning with sugar, salt, and
pepper. Serve with grated Parmesan.
Comment: Very good. Worth the effort. Huge batch, but freezes well.
Red Potatoes
Celery, chopped
Onion
Chopped Bacon
Hard-boiled eggs
Mayonnaise
Mustard
1 T. Vinegar
1 T. pickle juice
Pepper, coarse
Directions: Amounts depend completely on how big a batch you want. Cut potatoes
into proper sizes – no need to peel. You can use red potatoes, Yukons or a
combination. Boil potatoes. Cool slightly.
Add chopped celery and onions, crisp bacon pieces, and chopped egg whites to
potatoes.
For sauce, combine egg yolks, mayonnaise, mustard, vinegar and pickle juice to a
smooth mixture. Salt and pepper to taste.
Comment: An old-fashioned little or this and that recipe. Bacon adds nice flavor.
May skip vinegar, but do not skip pickle juice. Sometime add a little garlic powder
and celery seed as well.
Using two kinds of potatoes adds to color. If seems dry, just make more sauce!
½ cup shortening
1½ cups sugar
2 eggs
2 oz. red food coloring
2 T. cocoa
1 tsp. vanilla
1 T. vinegar
1 tsp. baking soda
1 scant tsp. salt
1 cup buttermilk
2¼ cup flour
Icing:
1 cup milk
3 T. flour
Pinch salt
1 cup butter
1 cup sugar
1 tsp. vanilla
Directions: Cream shortening, sugar, and eggs. Make a paste of coloring and cocoa
and add to the creamed mixture. Sift flour and salt together. Alternate adding the
flour mixture and the buttermilk to the creamed mixture. By hand, stir in vinegar
and soda, but don’t beat.
Pour batter into two 8” greased and floured cake pans. Bake at 350 degrees for 30
minutes. Cool thoroughly before icing.
For icing: Add milk and salt to flour. Cook; stirring constantly for 5 to 7 minutes or
until thick. Cool thoroughly. While cooling, cream butter and sugar for 7 minutes.
Add cooled flour-milk paste a little at a time, beating until fluffy, 5 minutes. Stir in
vanilla.
Comment: Fun for holidays. Can add even more food coloring to be more red. For
a Buckeye game, tint icing gray!
Can also substitute a cream cheese frosting.
Site content developed by the Romer-Sensky's, to be used for delicious purposes only.
