Sweet and Sour Meatballs

This is a main dish, not an appetizer. I made it for my mom and sister last week, and they both asked for the recipe!

1 can (8-12 oz) pineapple chunks, packed in juice
1/4 cup brown sugar
1 1/2 T cornstarch
1/2 cup water
2 1/2 T vinegar
1 1/2 t soy sauce
1/4 t dry mustard
1 beef bouillon cube (or 1 t bouillon granules)
1/2 lb. frozen meatballs (or, half recipe of the Quick Meatballs below)
julienned carrots
3 cups cooked rice (1 cup uncooked)

Cook rice. Prepare meatballs (or heat up prepared meatballs according to package). Meanwhile, place carrots in frying pan with butter and a little water, and steam to soften to desired tenderness. Drain pineapple chunks, saving juice. In a medium saucepan, combine pineapple juice, brown sugar, cornstarch, water, vinegar, soy sauce, mustard, and bouillon. Cook and stir until thick. Add meatballs, pineapple, and carrots. Cover; simmer until all ingredients are hot, stirring occasionally. Serve over hot cooked rice with additional soy sauce if desired.

Serves 4.

*Notes: The original recipe calls for green bell peppers (instead of carrots), which you can just cut in strips and add in at the same time as the meatballs if you want them. Ditto with sliced water chestnuts (I just don't care for them).

Quick Meatballs

1 pound lean ground beef
1 cup dry bread crumbs
1/2 cup milk
1/2 t salt
1/2 t Worcestershire sauce

Combine all ingredients. Shape into 1-inch meatballs. Arrange in single layer in unheated skillet. Set over medium heat and brown, turning with spatula as necessary.

Variations: You can also bake in a large dripper pan at 400 degrees in the oven for 12-15 minutes, turning once or twice. If you want to make a lot and freeze some for later: arrange meatballs on a large cookie sheet. Freeze for 30-60 minutes. Then move them to freezer containers to store.

Blender Whole Wheat Pancakes

My friend Kristi posted these pancakes forever ago on the other recipe blog I'm a part of. I finally made them this morning and discovered that I should have been making them all along. They are a good way to use food storage items (you can use your wheat without grinding it!) and they're tasty and healthy and Wes snarfed 'em right up. Kristi told me they freeze well and easily reheat for quick breakfasts and snacks.



1 C whole wheat kernels
1 C milk (or 1 C water and 1/3 C dry milk)
2 Tbs Oil
2 eggs
2 Tbs honey
1/2 tsp salt
2 tsp baking powder

Put 1 C whole wheat kernels and 1 C milk in blender. Blend 3 minutes. Add eggs, oil, honey and salt, blend for 30 seconds. And baking powder and pulse three times. Make pancakes immediately.

*I also added a little cinnamon and vanilla to my batter since that's how I roll.

Black Cookies

2 cups- sugar
1 cube- butter/margarine
1/2 cup cocoa
1/2 cup milk
3 cups oatmeal
1 tsp. vanilla

Combine 1st four ingredients & heat to a boil. Turn stove down to medium heat for FIVE minutes. Then remove from heat and add oatmeal and vanilla. Mix well. Scoop out spoonfuls on wax paper and let cool.

Very similar to Janell's no bake cookies, this is Kent's family's version....

Chicken Milano

Adapted from Domestic Diva in Training.

1 tablespoon butter
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, drained and chopped
1 cup chicken broth
1 cup heavy cream
1 pound skinless, boneless chicken breast halves, diced
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons chopped fresh basil
8 ounces dry pasta - fettuccini, penne, linguini, etc.

In this recipe, you basically have three pans on the stove top doing three different things:

1. In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the sun-dried tomatoes and chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon. Stir in the chicken (from step 3) and basil and adjust seasonings to taste.
2. Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
3. In a large skillet over medium heat, warm oil, add chicken to pan, and sprinkle with salt and pepper. Cook, stirring occasionally, until meat is no longer pink inside. Add chicken to sauce and stir.
   

Transfer the pasta to serving plates; top with cream sauce; serve. I LOVE this pasta!!

Tomato Bisque Soup

3/4 cup onion, chopped
2 (28 oz.) cans Italian stewed tomatoes
2 c. tomato puree (comes in 28 oz. cans by the tomato sauce)
4 c. chicken broth
2 t. dried basil
1 Tablespoon butter
1 Teaspoon salt
1/2 Teaspoon pepper
1/2 pint heavy whipping cream

Saute onion and butter. Add all other ingredients except cream. Simmer 10 minutes. Cool (if you have time) and blend in blender. Reheat and add cream. Do not boil after adding cream.
Note: If you don't have Italian style tomatoes, just use regular canned tomatoes and add the Italian spices (oregano, basil, and garlic).

* This makes a LOT so I recommend sharing, freezing half, or just halving the recipe!