Marvelous Meatballs

Makes: 48 Meatballs   Prep time: 15 minutes

Cooking oil spray
2 lb. ground beef
1 C. dry bread crumbs
2 Lg. Eggs
1/3  C. Milk
1 tsp. onion powder
1 tsp dried basil
1 tsp salt
1/2 tsp black pepper

Preheat oven to 375 degrees. Line the bottom of a broiler pan with foil and spray the pan rack with cooking spray.  Place beef in a 2-qt or larger bowl. Add bread crumbs, eggs, milk, onion powder, basil, salt and pepper. Mix well with hands or a spoon. Using a cookie dough scoop, form 48 meatballs, giving each one a quick roll with your hands to smooth, then place on broiler pan rack (Or use heaping tablespoons to form the meatballs with your hands).  Bake the meatballs until brown and cooked through, 35 to 40 minutes. Serve immediately or cool and freeze for future use. Defrost in the microwave or refridgerate over night.

Hawaiian Meatballs

Serves: 4   Start to Finish: Under 25 minutes

1 1/3 C long-grain rice
2 bunches green onions (about 1 cup pieces)
2 tsp vegetable oil
2 medium sized carrots (about 1 cup sliced)
24 pre-cooked meatballs (see Marvelous Meatballs recipe), defrosted
1 C Chicken Broth
1 can Pineapple chunks packed in heavy syrup (needs heavy syrup to be sweet enough)
2 Tbls red wine vinegar or cider vinegar
2 Tbls soy sauce
1 Tbls finely minced fresh ginger or bottled minced ginger
2 cloves fresh minced garlic
2 Tbls cornstarch

Bring 2 2/3 C lightly salted water to a boil in a covered medium sized sauce pan. Add rice, sir and reduce heat to low. Cover and simmer until tender, about 20 minutes (or use rice cooker). Meanwhile, cut the green onions into pieces about 1 inch long, including some of the tender green tops to make 1 cup.  Heat the oil in an extra deep 12-in, skillet over medium heat. peel carrots and cut into 1/4 inch slices and add to the skillet. Add the meatballs  and cook stirring frequently, until the carrots are almost tender- about 3 minutes.  Add onions, broth, pineapple chunks and syrup, vinegar, soy sauce, ginger and garlic to the skillet. Raise heat to medium-high and bring to a boil. Combine cornstarch with 3 Tbls cold water and disolve. Add mixture to skillet and cook until thick and bubbly, stirring. Remove from heat and serve over hot rice.

Barbecue Pork Chops

4 Pork Loin Chops
1 Tbl. Canola or Vegetable Oil
1/4 C. Brown Sugar
1/4 C. Chopped Sweet Onion
1/4 C. Each: Ketchup, BBQ sauce, French Salad Dressing and Honey

In a large skillet, brown chops in oil on both sides. Combine remaining ingredients; pour over browned chops. Bring to a boil and reduce heat. Cover and simmer 12-14 minutes or until meat is tender and no longer pink. Serve with white rice and vegetables.

* To freeze and reheat: Freeze cooked pork chops and sauce in freezer bags. Thaw overnight. Place in skillet and boil; reduce heat. Cover and simmer 6-8 minutes.

90 Minute Cinnamon Rolls

3/4 cup milk
1/4 cup margarine, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup margarine, softened

Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm. 

In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.

Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.

Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).

Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm

Skillet Sweet and Sour Pork

Normally I don't like homemade Sweet and Sour sauce- it just doesn't quite taste right- but this is DELICIOUS! and EASY!

2/3 C. packed brown sugar
2/3 C. cider or white vinegar
2/3 C. ketchup
2 tsp. soy sauce
1 lb. boneless pork loin, cut into 1" cubes
1 Tbsp canola oil
1 medium onion, cut into chunks
2 medium carrots, sliced
1 medium green pepper, cut into 1" pieces
1/2 tsp minced garlic
1/4 tsp ground ginger
1 can (8oz.) pineapple chunks, drained

In a small bowl, combine the brown sugar, vinegar, ketchup and soy sauce. Pour half into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. Set remaining sauce aside.

Drain and discard marinade from pork. In a large skillet, cook pork in oil for 3 minutes. Add onion, carrots, green pepper, garlic and ginger; saute until pork is no longer pink. Add reserved marinade. Bring to a boil; cook for 1 minute. Stir in pineapple. Serve with rice or chow mein noodles.
Yield: 4 servings

Cough Medicine

This is a home remedy for that horrible cough that you just can't get rid of, and best of all: you probably already have all of the ingredients!

4 -8 doses

Ingredients

1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1 tablespoon honey
1 tablespoon apple cider vinegar
2 tablespoons water

Directions

1Mix ingredients.
2Take by the teaspoon as often as needed for cough.
3Do not give to infants under 12 months due to the honey (though I doubt you could get them to take it anyway!).