Spinich Meatball Sandwiches

Prep: 15 min
Bake: 35 min
Serves: 4 per pound

Meatballs:
1 lb ground beef
1 egg
2/3 c bread crumbs
1 garlic clove minced
2/3 c finley chopped fresh spinich
2/3 c finley chopped onion
1 tsp salt
1/2 tsp pepper
1 T BBQ sauce

Sauce:
1 lb Prego Meat Spaghetti sauce
1/3 c BBQ sauce
2 T white vinigar

4 Sub rolls 6 in

Preheat oven to 400*. Mix all ingredients in a large bowl with your hands until evenly mixed. Roll into 1 1/2 in balls and drop onto tin foil covered 9 x 9 in pan. Bake for 25 min or until thouroughly cooked. Drain fat out of pan. Mix sauce ingredients in a med bowl an pour over meatballs in pan. Bake for another 10 min. I like to toast the sub rolls. Put meatballs in sandwich and serve. Its also good with some swiss or munster or mozzerella cheese.

Blueberry and Blackberry Muffins

makes: 15 muffins
Prep: 15 min
Cook: 20 min

3/4 c butter
1/2 c sugar
1/2 c applesauce
1/3 c milk
1 egg
1 tsp vanilla
1 3/4 c flour
2 1/2 c baking powder
1/2 tsp salt
3/4 c blueberries
1/2 c blackberries chopped
1 T flour

Preheat oven to 400*. Cream butter and sugar together. Add applesauce, milk, vanilla and egg and beat until smooth. Sift together flour, baking powder, and salt. Add to creamed mixture. (only mix till blended or youll get coned and tough muffins). Toss blueberries and blackberries in T flour and fold into batter. Spoon into well greased muffin pan 2/3 full or use muffin cups. Bake at 400* for 20 min.

Shepards Pie

Time: 45 min
Serves: 4-6

1 T Butter
1/2 c chopped carrots
1 med onion chopped
salt and pepper
2 garlic cloves minced
1 lb ground beef
2 T Worcestershire sauce
1/2 c spaghetti sauce
1 pkg gravy mix
1//3 c worcestershire sauce
1 c water
1 c frozen peas
4 c mashed potatos
2 c cheddar cheese grated

preheat oven to 400*

Add butter to skillet and saute onions and carrots till soft (4 min). Season to taste with salt and pepper. add garlic, 2 T warcestershire sauce and ground beef, and brown. add spagetti sauce, water, gravy mix, and 1/2 c worcestshire sauce and mix. simmer for 10 min. Add peas. Make mashed potatos (I use instant) and mix in 1 cup cheese. In a 9 in round 3 in high pan pour in meat mixture to bottom of pan. Sprinkle 1/2 c cheese on top of that then layer with mashed potatoes, spreading evenly. Rake through potatoes with fork to make peaks that will brown. Sprinkle on rest of cheese. Bake in oven for 20 min. Spoon out Shepards pie and serve.

Pot Stickers with soy-ginger sauce

Makes: 50-60

Time: 60 min

1 pound ground pork

1 cup finely chopped scallions

3 tablespoons soy sauce

1 tablespoon olive oil

1 teaspoon ginger

1/2 pound green cabbage,* finely chopped (use a food processor or blender)

1 1-pound package round dumpling wrappers (gyoza), 3 inches in diameter

Soy-Ginger Sauce

In a large bowl, combine the pork, scallions, soy sauce, olive oil and ginger. Mix well so that the flavors will penetrate the meat. Then add the cabbage and mix until all the ingredients are thoroughly combined. The filling will not taste right if you try to combine all the ingredients at once. Place 1 dumpling wrapper on a plate or a board. Place 1 scant tablespoon of pork mixture in the center. Moisten the edges of the wrapper with a little water, then fold them over the filling to form a half-moon shape then pinch the sides like a pie to seal. Or you can get a dough press and use that. (Recommended when you do a batch of 60 like this. They are inexpensive and so worth the trip to the kitchen store in your area). You can freeze (uncooked) what you dont use for up to 3 months. So you can make a big batch and just pull out what you want for dinner. (Freeze individually on baking sheets on waxed paper then place in bags. Its worth the extra effort.) To pan fry heat a nonstick pan with 1/3 c oil on a little hotter than med high heat. Place dumplings in pan (not touching) and brown one side for 3 or 4 min. Flip dumplings with chopsticks or tongs, put in 2 TBL water and cover with lid to steam dumplings. watch out it will splatter. Cook for 5 min or until browned. Use tongs to remove from the pan and place on paper towels to drain. You will have to to a few batches. Add oil as needed so they wont burn. Serve Hot with ginger sauce for dipping.

Soy-Ginger Sauce:

1/4 cup soy sauce

1/4 cup balsamic vinegar

2 tablespoons water

1 tablespoon peeled, julienned gingerroot, soaked in ice water

Combine all the ingredients in a small bowl. Mix thoroughly and serve. This sauce will keep for up to a week in the refrigerator.