Meatballs Roman Style Frugal Gourmet Jeff Smith Recipes

MEATBALLS ROMAN STYLE - FRUGAL GOURMET JEFF SMITH

Steps:

• Mix all ingredients together.
• Shape mixture into balls and then brown in oil.
• Place meatballs in sauce and simmer about 1/2 hour or so until heated through to your liking.

CHICKEN PARMESAN MEATLOAF

Steps:

• Preheat the oven to 350 degrees. Lightly grease a loaf pan with cooking spray, set aside.
• In a large bowl, combine the ground chicken, egg, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. To not over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce.
• Place filled loaf pan on a baking sheet and bake in the preheated oven for 40-45 minutes. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted.
• Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.

BRAN MUFFINS

Steps:

• Mix 2 c boiling water and 5 t baking soda, let cool.
• Cream butter and sugar.
• Add eggs and blend well.
• Add buttermilk alternatively w/ flour, mixing well.
• Add baking soda/water mixture.
• Blend in bran flakes and All Bran.
• Store in frig at least 24 hours before using.
• To make muffins: Spoon batter into greased (or paper-lined) muffin tins; bake at 375 degrees for 30 minutes.
• NOTE: Batter will keep in frig for 6 wks.

ROMAN STYLE CUSTARD

Steps:

• Whisk milk and honey together until completely blended.
• In a separate bowl, whisk eggs until frothy.
• Combine eggs and milk/honey mixture and blend well.
• Pour into an 11x7 in pan and put into a 300ºF oven. Bake for 25 to 35 minutes or until a knife inserted into the custard comes out clean.
• Enjoy!

ROMAN-STYLE CHICKEN & ASPARAGUS

Steps:

• From lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice.
• In 2-cup liquid measuring cup, combine broth, cornstarch, and lemon juice.
• In nonstick 12-inch skillet, melt margarine over medium-high heat.
• Add chicken, sage, salt, and lemon peel and cook 4 to 5 minutes or until chicken just loses its pink color throughout.
• Transfer chicken to medium bowl.
• In same skillet, cook asparagus 3 to 4 minutes or until tender-crisp, stirring frequently.
• Transfer asparagus to bowl with chicken.
• Stir broth mixture and add to skillet; heat to boiling, stirring.
• Boil 1 minute.
• Return chicken and asparagus to skillet; add prosciutto and heat through.