Poppy Seed Chicken

Pin It

Poppy seed chicken is the perfect comfort food. It is creamy and savory with a crunchy, buttery topping. This recipe is also incredibly easy to make, and a great way to use up left over chicken. Fantastic served with a green salad and corn-on-the-cob.

Poppy Seed Chicken

Ingredients:

5 cups chopped cooked chicken
1 (10.5 ounce) can condensed cream of chicken soup
1 cup sour cream
1 1/2 cups crushed buttery round crackers
1 teaspoon poppy seeds
1/2 cup butter, melted

Preparation:

Preheat oven to 350. Place chicken chunks in 9x9 square baking dish. Mix together the sour cream and the soup. Pour over chicken. Combine crushed crackers, poppy seeds, and butter. Sprinkle over chicken and sauce. Bake for 30 minutes. Enjoy!

Five Spice Chicken, Crock-Pot Style

Pin It Ever since I made that Five Spice Crock-Pot Roast, I have been trying to come up with another recipe using the same spice. With some minor changes, I adapted it to chicken, and I think it is going to be amazing! (It's cooking as I type). For me, the combination of tangy vinegar, sweet brown sugar, rich sesame oil, and flavorful five spice is just irresistible. I hope you enjoy this recipe as much as I enjoyed creating it!

Five Spice Crock-Pot Chicken

Ingredients:

3 chicken breasts (about 1 - 1 1/2 lb)
1/2 cup rice vinegar
1 1/2 cup chicken broth
1/2 cup soy sauce
3/4 cup brown sugar
1 tsp Chinese five spice
1 tsp sesame oil
3 dashes Worcestershire sauce
1/2 tsp garlic powder
salt and pepper to taste

Preparation:

Place all ingredients except chicken in crock-pot. Whisk together well, and season to taste with salt and pepper. Add chicken. Cook on low heat for 5-6 hours, or on low heat for 2 1/2-3 hours. Serve with rice.

Five Spice Crock-Pot Roast

Pin It

I love Asian food. Chinese, Japanese, Thai, Cantonese, Vietnamese... you get the point. I am forever trying to find ways to infuse my cooking with those wonderful flavors. Tonight, I decided to try out a new spice I picked up on whim: Chinese 5 Spice. I found it in the ethnic food department of my local market. The one I picked up is made of cinnamon, star anise, fennel, ginger, cloves, white pepper, and licorice root. (I know that's more than 5 spices, but that's what the jar says!) It is very potent, and recommended to be used sparingly. I hope you will take a journey with me to try out this new recipe!

Five Spice Crock-Pot Roast

Ingredients:

2-3 lb beef roast (I used a rump roast)
3/4 cup cider vinegar
3/4 cup brown sugar
1/4 cup soy sauce
1 cup water
3 dashes Worcestershire sauce
1/2 tsp Chinese 5 spice
salt and pepper

Preparation:

Season all sides of roast with salt and pepper. Place roast in crock-pot. In a medium pan, combine vinegar, brown sugar, soy sauce, water, and Chinese 5 Spice. Bring to a boil, and then lower heat to simmer. Stir often, until brown sugar is dissolved. Allow to cool slightly (5-10 minutes), then pour over roast. Cook on low for 5-6 hours, or on high for 2.5-3 hours. Serve with rice and a green vegetable. Enjoy!!

Beefy Lentil Soup

Pin It I don't recall ever having lentils, but on a whim, I bought a bag. After doing a little bit of research online, I figured out some approximate quantities, and made up a recipe of my own. It is full of veggies, beef, and of course, lentils. It's on the stove right now, smelling incredible!

Ingredients:

1 pound lean ground beef
1 1/2 cups dry lentils, rinsed
1 cup chopped carrots
1 large onion, chopped
1 cup chopped celery
1 can cream of mushroom soup (10.5 oz)

1 small can tomato paste (6 oz)

3 cups water
3 cups beef broth
3 cups tomato-vegetable juice cocktail
2 dashes Worcestershire sauce

2 bay leaves

1 teaspoon salt
ground black pepper to taste 

Preparation:

Brown the ground beef, and drain well. In a large pot, add lentils, vegetables, soup, tomato paste, water, broth, juice, beef, and seasonings. Bring to a boil. Reduce heat to low, and cook for 1 1/2 to 2 hours, or until lentils are soft. Enjoy!

Served with warm crusty bread

Pinto Beans and Cornbread

Pin It

Pinto beans with cornbread is one of those meals that reminds me of my childhood. I remember my mom making it: helping her sort out the rocks from the beans, rinsing and soaking them, and then waiting for what seemed like forever for them to be done. And cornbread. Mmmm cornbread! I don't know if my mom used a box mix, or made it from scratch, but it was good. For some reason the combination of the sweet salty taste of buttery cornbread and the savory richness of the pinto beans is just delectable! I added a little cumin to my beans to give them a kick, and really give it a "south-of-the-border" kind of feel. So, I hope you're hungry!

Pinto Beans

Ingredients:

1 16oz bag of dried pinto beans

Water

4 strips of bacon, chopped into 1" pieces

Salt, pepper, garlic powder, ground cumin

Preparation:

Sort any foreign objects out of dried beans. Rinse well. Put beans in a large pot, and fill with water until water level is 2" above beans. Add chopped bacon to pot. Bring to a boil over high heat, then cover and lower heat to simmer for 2-3 hours, stirring occasionally. Once the beans are soft and the liquid is creamy, add 1 tsp salt, 2 tsp ground black pepper, 1/2 tsp garlic powder, and 1 tsp cumin (adjust these to taste as necessary). Leave covered on low heat while you prepare and bake the cornbread.

Cornbread

Ingredients:

1 cup milk (I used evaporated milk)
6 tablespoons butter butter, melted and cooled slightly
1 large egg
1 1/4 cups yellow cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt

1-2 Tbsp butter, melted (for pan)

Preparation:

Heat oven to 400 degrees. Combine dry ingredients and set aside. Beat milk and egg in a large bowl with a beater. Stir in melted butter and stir into wet ingredients. Add dry ingredients and stir just until combined. Bake in a cast iron skillet or baking dish with extra melted butter in the bottom at 400 degrees for 20-25 minutes or until golden brown and toothpick comes out clean.

Cut the cornbread into wedges, and serve with a big bowl of beans. Enjoy!!

Dr. Pepper Roast

Pin It I love pop. (Or soda, or coke, depending on what part of the country you hail from) I generally drink diet pop, whether it be Coke, Dr. Pepper, Mt. Dew, or store brand. It doesn't matter to me, as long as it's cold, carbonated, and caffeinated. I have tried different sauces and marinades that are labelled as including some type of pop or another, and they are usually pretty tasty. Something about that propietary blend of flavors just hits the spot. When I was browsing Pinterest (which, if you don't know by now, is easily my favorite website EVER!), I saw someone post a link to Dr. Pepper crock-pot roast. You can see where I found it here. So, of course, I had to try it! Super easy to put together, and you can pretty much forget about it for most of the day! It is in my crock-pot right now, filling my home with delicious smells, while I relax :)

Dr. Pepper Roast

Ingredients:

1 3-5 pound beef roast (I actually used a 2.5 pounder...)
1 can Dr Pepper
2 cups water
2 dashes Worcestershire sauce
salt and pepper
3 cloves garlic

Preparation:

Place beef roast in slow cooker.
Add in all other ingredients.
Cook for 7 hours on low or 3 1/2 hours on high.
Drain off juice and serve warm.

Fridge Soup

Pin It After a day out, I don't feel much like cooking. So, in an attempt to simplify my cooking experience, I pretty much just threw everything from the fridge into a pot and called it soup! Fortunately, it turned out well :) This particular day had a beautiful variety of brightly colored veggies, but I'm pretty sure that if you throw most any veggies in a pot with broth and simmer, it will taste good. Oh, and I'm not sure if you know this about me, but I believe in butter. And cream. YUM! So, of course, both of those are included in this recipe. I suppose you could leave them out, but what fun would that be?? After the picture, the recipe.

Look at those beautiful veggies! There's a bit of steam blowing up, giving the picture a sort of ethereal feel :)

Fridge Soup

Ingredients:

1 Cup each of your favorite veggies, or whatever is in the fridge (I used red cabbage, carrots, celery, leeks, zucchini, and [1/2 cup] green onion)

5 cups strong broth or stock (chicken, beef, or veggie. Again, the idea is to use what you have)

1/2 - 3/4 Cup heavy cream (or half and half, regular milk, evaporated milk, soy milk)

3 Tbsp butter (or olive oil, vegetable oil) for sauteing the veggies (I used half butter, half olive oil)

2 Bay leaves

Salt and pepper

Any other seasonings you like!

Preparation:

Get the broth on to boil. Saute any vegetable you would like to saute (I usually saute everything, it cooks faster that way). Add veggies to pot, along with bay leaves, salt and pepper (and any other seasoning you are using). Simmer for a while (an hour or two, just use whatever time you have available). Remove the bay leaves and add the cream just before serving. 

Fantastic served with crusty bread on a cold day!

Big Bowl Orange Chicken and Fried Rice

Pin It Big Bowl is one of my absolute favorite restaurants, but unfortunately, it is far away and expensive. So, in my search through the InterWeb to find a knockoff, I found one better: the actual recipe! You can find it, and many others, here. My all-time favorite menu item is the Orange Chicken and Fried Rice. This recipe is definitely the best Asian food I have ever made, and comes very close to tasting like it's restaurant-made sister. Timing is important with these two items, as they both require constant attention while cooking. I made the orange sauce, then fried the chicken, and tossed the two together. I stuck that pan in a warm oven while I made the fried rice. And, the recipe calls for peanut oil, but all I had was vegetable oil and olive oil. After I used all my vegetable oil, I had to use about 1/4 cup olive oil. (It tasted fine) After reading this, I bet you're hungry, so here is the recipe!


Big Bowl Orange Chicken

Ingredients:

¾ pound chicken breast cut into 1 to 2" slices
1 egg, beaten
¼ cup flour
2 tablespoons cornstarch
½ teaspoon salt

Sauce Ingredients:

2 tablespoons light soy sauce
¼ cup lemon juice
5 ½ tablespoons sugar
¼ teaspoon salt
3 tablespoons julienned scallion
3 tablespoons julienned ginger
8 slices red Fresno pepper, julienned
2 fresh water chestnuts, peeled and sliced
2 ¼ cups peanut oil
3 thin orange slices, peeled and cut into quarters
¼ cup chicken stock
1 tablespoon cornstarch mixed with ¼ cup water

Preparation:

Mix the chicken slices with the beaten egg, flour, cornstarch and salt. Let sit for 10 minutes and, rubbing with your fingers, work the chicken together with the flour mixture again---repeat in another 10 minutes.

Meanwhile, make the orange sauce. Combine the light soy sauce, lemon juice, sugar, and salt. In a wok or skillet, heat 2 cups of the peanut oil to 375 degrees. Keep it at that temperature while you cook the sauce.

Heat a skillet or saucepan to hot and add the remaining ¼ cup peanut oil**. When hot, add the scallion-ginger mixture. Cook, stirring rapidly, for about 15 seconds just to coat with oil. Add the orange slices and cook another 10 seconds. Add the soy-lemon-sugar and salt mixture along with the chicken stock and bring to a boil. Recombine the cornstarch-water mixture and add to the sauce. Allow to boil, thicken and clear, then turn off the heat.

Meanwhile, add the chicken to the oil and fry until crispy. Remove to drain. Immediately add the chicken to the sauce that you just made and toss briefly to coat. Serve with rice (recipe below).

**I wouldn't actually recommend heating the pan before you add the oil, unless you have cooked this way before. Adding oil to a very hot pan can cause splattering and possible burns. I put the oil in a cold pan and heated it, and I had no problems.

Chinese Fried Rice

Ingredients:

3 tablespoons peanut oil
2 eggs
4 Cups previously cooked Jasmine rice (from night before is best, so it will break apart more easily)
½ teaspoon mushroom soy
¾ teaspoon Kosher salt
¾ teaspoon cane sugar
¼ teaspoon ground black pepper
¼ Cup thin sliced scallion greens (adjust for taste)

Preparation:

Using your hands, break up the Jasmine rice as best you can to separate the grains.

Heat a wok or skillet over high heat. When hot, add the oil. When the oil is hot, add the egg and stir quickly to break up. Add rice and toss while breaking up any lumps with the back of a spatula; until rice grains are well coated with oil. Add mushroom soy and toss to distribute. Add sugar, salt and pepper and toss to distribute. Pull off heat and toss.

Yields 4 as a part of a larger meal

Mini Corn Dog Muffins

Pin It I saw this idea on Pinterest, and immediately had to try it! They are the perfect bite for appetizers, a quick kid-friendly dinner, or as a snack. I like to make a bunch and then stick them in the fridge for my three-year-old. They are even delicious cold!

Mini Corn Dog Muffins

Ingredients:

1 recipe Cornbread batter (see below)
1 package Hot Dogs
Cooking Spray
Ketchup and Mustard for dipping

Preparation:

Preheat oven to 400 degrees. Grease a mini muffin pan with cooking spray. Prepare corn bread batter according to directions below. Cut hot dogs into 1"-2" pieces (I cut each dog into 6 pieces, using a total of 4 hot dogs) Spoon 1 tablespoon cornbread batter into each muffin cup. Press hot dog piece into each muffin cup until mostly covered by the batter. Repeat until all muffin cups are full. Bake at 400 for 15-17 minutes or until mini corn dog muffins are golden brown. Remove from oven and cool slightly before serving. Dip in ketchup and mustard.


Variation: You can also make full size corn dog muffins, just place 3 hot dog pieces into each regular muffin cup and bake for 18-20 minutes or until corn dog muffins are golden brown.

Cornbread

Ingredients:

1 cup milk
6 tablespoons butter, melted and cooled slightly
1 large egg
1 1/4 cups yellow cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt

Preparation:

Heat oven to 400 degrees. Combine dry ingredients and set aside. Beat milk and egg in a large bowl with a beater. Stir in melted butter and stir into wet ingredients. Add dry ingredients and stir just until combined. Use batter for corn dog muffins as above (or for regular cornbread, bake in a cast iron skillet or baking dish with extra melted butter in the bottom at 400 degrees for 20-25 minutes or until golden brown and toothpick comes out clean).

Indonesian Beef Stew

Pin It This is a wonderful crock-pot stew that I found in my Williams-Sonoma Slow Cooker Cookbook. The original recipe can be found here. I couldn't find unsweetened coconut at my local grocery store, so I used sweetened and omitted the brown sugar. Cumin and Coriander are not spices I had used before, so I had to purchase them. I was able to find smaller jars for less than $3 at Target. I figured I wasn't sure if I would use them frequently, so that was a small price to pay to try something new! As I was making this, I was thinking that this stew would be equally good (and cheaper) if I used chicken breast instead. Just a thought. Without further ado, here is the recipe!

Indonesian Beef Stew

Ingredients:

1/4 cup canola oil
3 lb. boneless beef chuck, cut into 2-inch cubes (I used the pre-cut "beef for stew" found in the meat section of the grocery)
1 yellow onion, chopped
2 cups unsweetened shredded or flaked dried coconut (I used sweetened)
1 Tbs. firmly packed light brown sugar (I omitted this because of the sweetened coconut)
1 Tbs. ground coriander
1 1/2 tsp. ground cumin
1 tsp. salt, plus more, to taste
1 tsp. freshly ground pepper, plus more, to taste
4 cups coconut milk
Steamed white rice for serving

Preparation:

In a large fry pan over medium-high heat, warm the oil. Add the beef and onion and cook, stirring frequently, until the meat is no longer red and the onion has softened, about 4 minutes. Sprinkle with the coconut, brown sugar (if using), coriander, cumin, the 1 tsp. salt and the 1 tsp. pepper. Continue sautéing until the meat and coconut are browned and the spices are fragrant, 5 to 7 minutes more. Transfer the mixture to a slow cooker.

Add the coconut milk to the fry pan, increase the heat to high and deglaze the pan, stirring to scrape up the browned bits from the pan bottom. Bring the coconut milk to a boil, then pour it into the slow cooker. Cover and cook on high for 4 hours or on low for 8 hours according to the manufacturer’s instructions.

Adjust the seasonings with salt and pepper. Ladle the stew over steamed rice and serve immediately. Serves 6 to 8.

Adapted from Williams-Sonoma Food Made Fast Series, Slow Cooker, by Norman Kolpas (Oxmoor House, 2007).

Capellini with Olive Oil, Lemon, and Parsley

Pin It

This is another one of those recipes from a cookbook that I have had for a while, but never cooked from. As I leafed through the pages of my Williams-Sonoma Food Made Fast Pasta cookbook, this one caught my eye. It looked light, fresh, and pretty easy. And it was! Find the original recipe here. I topped it with shredded Parmesan, and served it with cheesy bread and a romaine salad. For dessert, I made Tiramisu with fresh baked pound cake (recipe in following post).

Capellini with Olive Oil, Lemon, and Parsley

Ingredients:

1/2 cup olive oil

4 large garlic cloves, minced

1 lemon, zested and juiced, with all of the zest and half of the juice reserved

1 tsp. plus 2 Tbs. salt, plus more, to taste

Freshly ground pepper, to taste

1 lb. cappellini or spaghettini (I used angel hair)

1/2 cup minced fresh flat-leaf parsley (I didn't use a full 1/2 cup, still tasted awesome)

Shredded Parmesan cheese

Directions:

In a large fry pan over low heat, warm the oil. Add the garlic and sauté until fragrant but not golden, 1 to 2 minutes. Remove from the heat and stir in the lemon zest, the lemon juice and the 1 tsp. salt. Season with pepper. Transfer the sauce to a large serving bowl.

Meanwhile, bring a large pot of water to a boil over high heat. Add the 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions. Drain the pasta, reserving about 1/2 cup of the cooking water.

Add the pasta to the sauce along with the parsley and toss to combine. Add as much of the cooking water as needed to loosen the sauce. Season with salt and pepper, top with Parmesan cheese, and serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Pasta, by Julia della Croce (Oxmoor House, 2006)

Sauerbraten

Pin It So, I have a whole bunch of cookbooks which I have either received as gifts, or purchased for myself. Honestly, I often use one recipe from a book and then put it right back on the shelf. In this particular case, I got a beautiful Williams-Sonoma slow cooker cookbook from my mother. I made one recipe, and back to the shelf it went. However, since I haven't been able to work, I have been cooking a lot more. So, as I was flipping through the pages, I found a recipe for crock pot sauerbraten. I had never tried sauerbraten before, so I figured "What the heck?" The cookbook has a little side note that says traditional sauerbraten is marinated for a couple of days before cooking, so I did that. It definitely was worth the wait. Even my 3 year old son loved it, especially the cabbage! You can find the original recipe here. I served it with olive oil roasted red potatoes, but it is traditionally served with spaetzle or boiled potatoes. Without further ado, here is the recipe!

Sauerbraten

Ingredients:

Boneless beef chuck roast (3 1/2 - 4lbs)

Salt and fresh ground pepper

1 tsp ground ginger

2 yellow onions, chopped

1 cup beef broth

3/4 cup cider vinegar

1/2 cup packed dark brown sugar

1 bay leaf

1/2 head red cabbage, thinly shredded

12-16 gingersnap cookies, finely crushed (I used 16, and I used a food processor to crush them)

(Side note: As I type this, I realize I didn't use the onion when I made this. It was purely an accident on my part. So, I guess the lesson here is that if you don't particularly want onions, that's OK! It will taste delicious anyways!)

Preparation:

Boil the broth, vinegar, and brown sugar, stirring to dissolve sugar. Allow to cool to room temperature. Season the beef with salt, pepper, and ginger. Place beef in container and pour vinegar mixture over the top. Cover and refrigerate for up to 2 days. If the roast is not completely covered, turn twice a day.

Transfer roast and liquid to crock pot. Add onions and bay leaf. Cover and cook on high for 3 hours, or low for 7 hours. Add the cabbage, pressing it down around the edges with a wooden spoon. Sprinkle cabbage with one teaspoon salt. Cover and continue cooking for one hour.

Remove and discard bay leaf. Transfer roast to cutting board, and transfer cabbage to serving bowl. Whisk crushed gingersnaps into liquid in the crock pot until thickened into gravy. Season to taste with salt and pepper. Transfer gravy to serving dish/small pitcher. Slice meat across the grain. Either transfer to serving plate, or dish up individual servings. Serve with cabbage and gravy on top.

ENJOY!!

Credits: Williams-Sonoma Food Made Fast Slow Cooker

Potato Leek Soup (with a twist)

Pin It



I have made potato and leek soup before, and found it to be pretty bland. So I found a basic recipe and twisted it around to make it delicious! Hope you enjoy :)



Potato Leek Soup (with a twist)

Ingredients:

5 Cups strong chicken broth (throw an extra bouillon cube in if you are making it with them, the potatoes soak up so much salt that it's OK if it is strong broth)**
2-3 Leeks
1 Medium Onion
5-6 garlic cloves
3/4 Cup butter
1/2-3/4 Cup dry white or pink wine (DO NOT USE FRUITY WINE! But if all you have in the fridge is a pink table wine, that will work! It did for me... ;)
3 Jumbo Russet potatoes (maybe 5-6 regular sized? It's OK if it isn't exact here)
3-4 Stalks celery
3/4-1 Cup Carrots (sticks/chips/chopped, any way will work)
2 Bay leaves
1/4-1/2 Evaporated milk (or heavy cream, if you're feeling decadent!)
Salt and pepper to taste

Preparation:

Get the broth going in a big pot, over medium heat (especially if you are making your own). Trim most of the green off of the leeks, and cut the white lengthwise to rinse out any sand. Slice into about 1/8-1/4" wide pieces. Chop the onion into similar sized pieces. Finely chop or crush the garlic. Melt most of the butter in a medium frying pan over medium heat (reserve about 1/4 Cup), and put the onions, leeks and garlic in with it. Keep the veggies going until pretty soft, starting to brown just a little. Deglaze the pan with the wine (pour into the pan with the veggies and stir/scrape up any tasty bits that may have stuck to the bottom). Let the veggies cook in here for a couple minutes. Dump this into the pot with the broth, and toss in the bay leaves. Dice the potato into 1/2" cubes (leave the skin on, it's SO tasty!). Scoop half of the remaining butter into the frying pan, and lightly saute the cubed potatoes. Toss the potatoes into the soup. Dice up the celery and carrots (carrot sticks: cut in half, carrot chips: leave whole). Scoop the remaining butter into the frying pan, and lightly saute them together. Toss those into the pot with the soup. Let this cook down for 30-60 minutes, until the vegetables are as soft as you want them to be. Season with salt and pepper to taste. Just before serving, mix in the evaporated milk. Some people like to use a stick blender at this point to puree the soup, but not me. It's up to you.

Delicious hearty meal, great served with fresh-baked rolls!!

**If you want to go totally vegetarian on this, you can substitute vegetable broth for chicken broth, I'm sure it would be just as tasty :)

This may seem like a lot of chopping and sauteing, but I promise it is worth it! And really, with the measurements, go with your gut. If you like more onions, go ahead. No milk? Just fine. And if there is any extra veggies you think might be tasty, toss 'em in! I have added zucchini and yellow squash. I think other "root type" vegetables would be excellent, also. The only "hard number" in this recipe is probably the broth, and only so that there is enough liquid for the solids pieces.

Porcupine Beef

Pin It I have forgotten to put this recipe up for over a month now, so here it is. Sara, this one's for you :) It's a little on the spicy side, especially when you use jalapenos, but these meatballs are delicious! A side of some cheesy cornbread cuts the spice nicely. I suppose you could throw a dollop of sour cream in there too, if you like. With a little adjusting, this can be made in a crock-pot easily. Brown the meatballs a little, heat up the sauce in the crock-pot, throw 'em in and they'd probably be done in a couple hours on low heat. Just a warning, if you don't brown them first, you run the risk of this turning into a porcupine stew.



Porcupine Beef

Ingredients:

1 LB ground beef
1/2 C uncooked instant rice
2 eggs, beaten
1 - 1.5 oz envelope dry onion soup mix
1/4 C finely chopped sweet green or jalapeno pepper
1 - 14.5 oz can stewed tomatoes
1 - 12 oz can or bottle light beer
2 tsp chili powder

Preparation:

Mix together ground beef, rice, eggs, dry soup mix and chopped pepper. Shape into 6 large balls.

Combine tomatoes, beer, and chili powder in a large skillet or 3 QT baker. Heat to boiling over medium heat or in a 350 oven.

Carefully drop meatballs into hot tomato mixture; cover and simmer or bake for 45-55 minutes. Lift out meatballs and, if desired, thicken sauce with 3 TBSP flour mixed with cold water. Serve in deep bowls with crusty bread or cheesy cornbread.

Makes 6 servings.

I got this recipe from a cookbook called Fifty From The Trail: The Best Cowboy Cooking From A Timeless Land. There is no credit given in the book to any author, so I can't give any either. This cookbook just showed up one day in my cookbook collection, and has become one of my favorites. Hope you enjoy the recipe!!