Egg Balls Recipe

As promised last week, today I’m sharing a recipe that has been handed down from my father-in-law’s mother. This recipe was created out of necessity during the depression when she needed to make dinner and had to use what little items she had!

This isn’t a difficult recipe, but it isn’t exactly for beginner cooks, either. It took me a few tries to get the consistency right; however, even with the wrong consistency it still tastes good. 🙂 I thought I had pictures of this, but alas, I don’t (or couldn’t find them), but next time I make this, I post some pictures.  Anyway, here it goes:

Recipe: Egg Balls

Ingredients:

  • 4 eggs
  • 1 cup seasoned bread crumbs
  • 1 cup grated Parmesan cheese
  • garlic powder, salt and pepper to taste
  • 1 onion, sliced
  • 1 28 oz can Italian Plum Tomatoes (put in blender for a few seconds)
  • 1 can peas, drained
  • 1 cup water
  • olive oil

Directions:

To Make egg balls:

  1. Beat eggs with whisk.
  2. Add cheese, bread crumbs and seasonings and stir well.
  3. Put in refrigerator for at least 30 minutes or until the sauce is done. (The mixture will – should – thicken in refrigerator.
  4. To make sauce:

  5. Thinly line bottom of frying pan with oil.
  6. Saute onion until golden.
  7. Add tomatoes, stir and simmer for 1/2 hour.
  8. Add 1 cup water and peas.
  9. Simmer 15 minutes more.
  10. Using your hands, take a small amount of the egg mixture and form into a ball (similar in size as a regular meatball) and drop each into the sauce.
  11. Simmer in sauce for about 10 minutes.
  12. Turn and simmer for about 10 minutes more.

Quick Notes:

  • You want the egg balls to be lightly golden.
  • If the egg mixture doesn’t thicken (or thicken enough to keep the formed balls together) add extra bread crumbs or cheese.
  • Don’t give up if the dish doesn’t turn out right the first couple of times!
  • Serve with salad and nice crusty bread to round out the meal. 🙂

Other recipes you may enjoy:

Easy pumpkin bread

Quick and easy chocolate cookies

The Perfect Roast

 

 

 

Slow-Cooker Ham and Cabbage Recipe

This simple and tasty recipe is one of our favorites. For St. Patrick’s day (or any time) you can easily substitute corned beef for the ham. (This is another one of the recipes in my slow-cooker cook book.)

Ham and Cabbage

Ingredients:

1 medium-size cabbage cut into large chunks
2-3 carrots, sliced
1 onion, sliced
2-3 potatoes, cut into large cubes
2 bay leaves
4 lb smoked ham
½ cup water
½ cup brown sugar
1 teaspoon dry mustard

Directions:

1. Place vegetables and bay leaves in bottom of slow-cooker.
2. Place ham on top and pour water over it.
3. Sprinkle the brown sugar and then dry mustard over ham.
4. Cover. Cook on low 8-10 hours.
5. Remove bay leaves and pour juices over ham and vegetables before serving.

(Linked to Recipe Roundtable.)

Other recipes you may enjoy:

The Perfect Roast

Deviled Eggs

Dump Cake

 

Dump Cake

I’m not sure where I got this recipe, but I’ve seen several versions of it around the ‘net and elsewhere. It is always a big hit. 🙂

Recipe: Dump Cake

Ingredients:

  • 1 box yellow cake mix
  • 1 20 oz can crushed pineapple (with juice)
  • 1 can cherry pie filling
  • 1 stick butter, melted

Instructions:

  1. Spray a 9×13 pan with cooking spray.
  2. Dump in pineapple and spread in bottom of pan.
  3. Spoon cherry pie filling evenly over the pineapple.
  4. Sprinkle cake mix evenly over that.
  5. Drizzle melted butter evenly over all.
  6. Bake in a 350 oven for 1 hour or until done.
  7. Top each serving with vanilla ice cream or whipped cream, if desired.

Quick Notes

This cake comes out kind of like a cobbler. Have fun and experiment with different flavor combinations! Change up the fruit and cake flavors. Add nuts, coconut, chocolate chips, peanut-butter chips, caramel candy, etc.

(Linked to Recipe Roundtable.)

Other recipes you might enjoy:

Strawberry-Pineapple jello mold

Oven-fried chicken

Peanut butter play-dough

Oven-Fried Chicken Recipe

oven-fried chicken

This is another hand-me-down recipe from my former mom’s group. 🙂 You’re going to love this one:

Recipe: Oven-Fried Chicken

Ingredients:

  • 1/4 cup butter
  • 1/2 cup all-purpose flour
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 lbs cut-up chicken (or chicken pieces)

Instructions:

  1. Heat oven to 425°. Melt butter in 9×13 pan in oven. 2.
  2. Mix flour, paprika, salt and pepper in large bowl or plate.
  3. Coat chicken with mixture and place the chicken skin side down in pan.
  4. Bake uncovered 30 minutes. Turn chicken and bake 30 minutes more.

Quick Notes:

  • Makes about six (6) servings.
  • For a cheesy oven-fried chicken, mix 1/4 cup of grated (not shredded!) Parmesan in with the flour mixture before coating with the chicken.
(Linked to Recipe Roundtable.)

Other Recipes you Might Enjoy:

Mother-in-law’s Cheese Cake

I was always intimidated about the prospect of making home made cheese cake; but, that was until my mother-in-law shared her recipe with me. It’s actually quite simple – and delicious!

At my husband’s request, I’ll be making this for Thanksgiving so I thought I’d share it with you: (P.S. Make this cheese cake the day before you need it.)

Recipe: My Mother-in-Law’s Cheese Cake

Ingredients

  • 1 lb cream cheese (softened)
  • 1 lb creamed or small curd cottage cheese
  • 1/2 lb (2 sticks) butter
  • 1 pt sour cream
  • 4 eggs
  • 1 1/2 cups sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla

Instructions

  1. Grease the bottom of spring-form pan and set aside.
  2. Preheat oven to 350.
  3. Using a fork, smash the butter and cream cheese in a large bowl.
  4. Add the rest of the ingredients, mix together and then blend in a blender about one cup at a time until smooth. (As you finish blending, pour directly into the prepared spring-form pan.)
  5. Put the filled spring-form pan into a larger pan and fill the larger pan with 2 cups of water.
  6. Bake in the preheated oven 1 – 1 1/4 hours.  The cheese cake should giggle a little in the middle when done (don’t let it brown!).
  7. When done, take the spring-form pan out of the larger one and set aside for one (1) hour.
  8. Cover and then refrigerate overnight.

Microformatting by hRecipe.

(Linked to Recipe Roundtable.)

Other recipes you may enjoy:

Simple Roast Chicken

Sausage, Peppers and Potatoes

Peanut Butter Play Dough

Shepherd’s Pie Recipe

My contribution to this week’s recipe roundtable is one of our favorites: Shepherd’s pie*. It is a frugal and tasty meal that’s easy to put together. I’ll often put it together earlier in the day and the just throw it in the oven to bake it off at dinner time.

Recipe: Shepherd’s Pie

Ingredients

  • 2 lbs cooked ground beef or turkey (I usually season my beef with salt, pepper and garlic powder)
  • 2 cans green beans, drained
  • 1 can tomato soup, NOT watered down
  • 2-3 cups prepared mashed potatoes
  • Grated cheese, to taste

Instructions

  1. Layer the beef at the bottom of a 9×13 dish.
  2. Layer the green beans on top of the beef.
  3. Layer the tomato soup on top of the green beans.
  4. Finally, layer the mashed potatoes on top of the tomato soup.
  5. Sprinkle grated cheese on top of mashed potatoes, if desired.
  6. Cook in a preheated 350° oven for 30 minutes or so until it is heated through and tomato soup is “bubbling” up.

Quick Notes

  • To half the recipe, use 1 lb of ground beef, 1 can green beans, and use up to the 1 can of tomato soup.
  • You can use fresh green beans, if you want. If you do, you might want to cook them separately first for a few minutes to start the cooking process first before adding to the pie. I’ve tried putting them in the pie without cooking them first but they didn’t soften and were too hard for the pie.

*I forgot to take a picture of the shepherd’s pie when I made it! Sorry! I will try and remember to take a picture next time I make it and post it. 🙂

(This post is also linked to Works for me Wednesday.)

Other recipes you may enjoy:

Deviled Eggs

Peanut Butter Playdough

Tasty Fruit Tarts