MTSVCS Recipes » 2008 » December

December 2008


Meat26 Dec 2008 02:27 am

Ingredient list:

1/2 lb of ground pork sausage.
1/4 cup of onions, chopped.
16 ounces of sauerkraut, drained and chopped.
2 tablespoons of dry breadcrumbs.
3 oz of cream cheese, softened.
2 tablespoons of fresh parsley, chopped.
1 teaspoon of prepared mustard.
1/4 teaspoon of garlic salt.
Pinch of freshly-ground black pepper.
1 cup of mayonnaise.
1/4 cup of prepared mustard.
2 large eggs.
1/4 cup of milk.
1/2 cup of all-purpose flour.
1 cup of dry bread crumbs.
Vegetable oil.

Cooking method:

In a large skillet, combine the ground pork sausage and chopped onions; cook until the sausage is browned, stirring until it crumbles.

Drain well.

Stir in the sauerkraut and 2 tablespoons of breadcrumbs.

In a large bowl, combine the cream cheese, parsley, 1 teaspoon of mustard, garlic salt and black pepper.

Add sausage mixture; stir thoroughly. Cover and chill for 2 hours.

Combine the mayonnaise and 1/4 cup of mustard; set aside.

In a small bowl, combine the eggs and milk; set aside.

Shape the sausage mixture into three-quarter inch balls; roll in flour.

Dip each ball in reserved egg mixture; roll balls in 1 cup of bread crumbs.

Pour the vegetable oil to a depth of 2 inches into a Dutch oven; heat to 375F.

Fry, a few at a time, for about 2 minutes or until golden brown.

Drain on paper towels.

Serve with mayonnaise mixture.

Source: Meatball Recipes.

Dessert24 Dec 2008 03:39 am

List of ingredients:

2 1/2 cups of milk.
1/2 cup of long grain rice.
1/3 cup of sugar.
1/3 cup of raisins.
1 teaspoon of vanilla.
1/2 teaspoon of salt.
Light cream, optional.

Method:

In a heavy saucepan, combine the milk, long grain rice, sugar, raisins, vanilla and salt.

Bring to a boil, then reduce heat and cook, covered, over a very low heat until the rice is tender and milk is absorbed (about 45-50 mins), stirring frequently.

Source: Pudding Recipes.

Vegetables22 Dec 2008 06:32 am

List of needed ingredients:

1 head of butterleaf lettuce.
2 tablespoons of Dijon-style mustard.
3 tablespoons of red wine vinegar.
1/2 cup of olive oil.
1/2 cup of walnut pieces.
1 tablespoon of parsley flakes.
Salt and black pepper, to taste.

Preparation instructions:

Rinse and tear the lettuce leaves into bitesize pieces. Put into gallon double zip-lock in cooler until ready to serve.

In a small pot, combine the mustard and vinegar until mixed well.

Slowly add the olive oil and beat until thoroughly mixed.

Add the walnut pieces and parsley and beat again.

Cover and put in cooler until ready to serve.

Beat well, then pour over the lettuce.

Source: Lettuce Recipes.