Monthly Archives: March 2012

Barbequed Meatballs


This is a family recipe that has been served at too many family functions to mention. This was my grandmothers recipe. I can’t remember a Christmas Eve or a birthday party that these were not present. The sauce is the best stuff ever, it is like a tangy, taste bud heaven to me. Give them a try. I changed the preparation method a little, but I’ll let you know what I do differently!


2 pounds ground beef
2 medium onions, finely chopped
1 can evaporated milk
Small amount of flour for dredging

Sauce (this is the good stuff that makes the meatballs, in my opinion):
1 onion
1/3 cup water
1 tablespoon brown sugar
3/4 cup catsup
2 Tablespoons vinegar, I used red wine vinegar and I use close to a 1/4 of a cup, but I really like red wine vinegar.
1/4 cup Worchestershire sauce, I used powder, but that’s what I had on hand.

Mix together beef, onions and the can of evaporated milk. There are three total onions in the recipe. To me, that amount of onions warrants getting out the food processor. Or chop then by hand suit yourself.

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Roll all of them into balls and set them on a dish to the side.

At this point you have two options, bake or pan fry the meatballs.

This is where I change the recipe up a bit. I put them into a baking dish and bake at 350 for about 45 minutes. Time will depend on the size of your meatballs. Check to make sure they are no longer pink in the middle.



Back to the original recipe, if you prefer to cook your meatballs in a skillet follow from here.

Heat a small amount of grease (I use olive oil) in a large skillet.

Roll each ball in flour, place in a single layer in the hot skillet and brown on all sides. Remove to plate and cook the next round if necessary. Put all meatballs back into the large skillet. Don’t turn on the heat just yet.


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Now on to the sauce. Mix all ingredients for the sauce in a small saucepan. Cook slowly until boiling. Pour over meatballs (in the baking dish or in the skillet, whichever you chose to do) and let simmer until meatballs are well done.









Cheesy Chicken and Pasta Soup



We love soup around here!  This is a newly added recipe to my cookbook.  It was definitely a hit! The Fiesta Cheese Soup adds a great spicy flavor.  My son was even licking his fingers saying how good it was.  That right LICKING his fingers!  I guess those curly noodles are just too tempting for little boy fingers.


1 Can beef Broth

1 soup can of water

2 Chicken Breast

1 Can Fiesta Cheese Soup

3/4 cup Petite diced tomatoes

1 1/2 cup dry spiral pasta

1 teaspoon chili powder

1/2 teaspoon celery salt


  1. In a medium saucepan, bring to boil beef broth and water, add chicken, cook until chicken is throughly cooked.
  2. Remove chicken cut into small pieces, return to broth.
  3. Add Tomatoes, and cheese soup, combine well and add celery salt, and chili powder.
  4. Simmer for about 20 minutes
  5. Add Pasta and cook until tender.
  6. Soup is ready! Yum!

Spicy Bacon Pasta Salad



Spicy Bacon Pasta Salad


  • 12 oz bow tie pasta
  • 6 slices cooked bacon (cooked ham would be really good, too, if you’re out of bacon)
  • 12 ounce bag or frozen vegetable gumbo mix (with okra, corn, onion celery, and red peppers)
  • 1 can petite diced tomatoes
  • 1 package of chipotle dip mix (or another dry spicy dip mix)
  • 1 1/2 cup mayo
  • 1/4 cup milk
  • 1 teaspoon minced garlic
  • 1/4 cup red wine vinegar
  • 1/4 cup worcestershire sauce
  • 1 teaspoon salt
  • water for boiling pasta and veggies


I “forgot” (or just started adding) a few things in the picture, so make sure you read the ingredients list!  Anyone notice the box of Girl Scout Cookies that snuck in the background, name that flavor?!?


Here’s a close up of the dip mix I use!  I love all of New Cannan Farms Mixes and Jellies!!!  Check them out here…  They are from Dripping Springs, Texas, where my dad became famous…kinda!  Haha!  Long story, and everyone loves a good Mikey and Jerry story, but here’s the short version: My dad and a friend ended up with their picture in the Rolling Stones Magazine.  He will be glad to autograph your 1972 copy upon request. 

 On to the recipe…


1. Cook pasta according to package directions.

2. Cook bacon, if you’re like me you always seem to have some already cooked in your fridge. Ok maybe not everyone does that!  Drain and cut onto small pieces.  (or like me you might drop your cell phone into cooled bacon grease and now no one can hear you!  True Story!)

3. In a small saucepan, combine frozen vegetables and can of tomatoes and 1 and 1/2 cup water. Bring to boil, then let simmer for about 15 minutes. Drain excess water.

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4. Mix together mayo, dip mix, garlic, worcestershire sauce, red wine vinegar and salt.

5. In a large serving bowl combine pasta and dip mix combo, stir well. Add in bacon and vegetables, stir again. AND Stir a little more.

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6. Stick in the fridge for a little while or over night. The longer the better those flavors will combine and the tastier your pasta salad will be! Serve cold or hot! I think I like it cold better, but, it certainly didn’t stop me from eating a healthy serving of it hot! Enjoy!