Pasta and Surprise Meatballs

Pasta sauce:

2 Tbsp olive oil

2 cloves fresh minced garlic

1/2 cup minced onion

2-6 oz. cans tomato paste

1-28 oz. can crushed tomatoes

2 cups water

1/3 cup sugar

1 bay leaf

1 Tbsp basil

1/2 tsp thyme

1/2 tsp majoram

1 Tbsp parsley

1 tsp salt

1 tsp pepper

Over medium heat, put olive oil, onion and garlic into a large saucepan and sautee for 2-3 minutes. Stir in water, followed by the remaining ingredients. Heat to a simmer, reduce heat to low and cover.

Start workin on the balls!

Meatballs:

1 pound ground beef

2 eggs

1/2 cup bread crumbs

1/3 cup parmesan cheese

1/3 cup finely chopped mushrooms

2 Tbsp minced onion

2 tsp oregano

1/2 tsp basil

1/2 tsp salt

1/2 tsp pepper

......and the surprise?

4 slices provolone cheese

Beat 2 eggs into medium mixing bowl. Add all other ingredients except provolone cheese. Blend ingredients thoroughly.

Heat 1 Tbsp olive oil in another skillet on medium/low. Form meat balls of desired size, adding a bit of provolone cheese to the center of each, and drop into skillet. Turn carefully and frequently with love until lightly brown on all sides. Put meatballs into sauce and continue to simmer for up to an hour. (I did more like a half hour, it smelled too good to wait!)

Serve over favorite pasta.

Philly Cheesesteak Sandwiches

I tried something new (and simple!) tonight. They turned out great!
Ingredients:

~Green pepper

~Yellow Onion

slice and sautee with a little cracked pepper and water.

~Deli sandwich sliced roast beef

~Sliced provolone cheese

~Hogie/Sub sandwich bread~Sliced tomatoes, lettuce, mayo.

Simply turn on the broiler in the oven to 500 degrees, lay hogie bread open faced on pan. Stack shredded up roast beef on one side and cover with provolone cheese slice. Let broil until bread begins to turn golden brown. Top with sauteed onions and peppers, lettuce and tomoates, and mayo if desired.

Easy desperation dinner! Delish!

Martinelli's Ham

Ingredients:

1. Martinelli’s sparkling cider
2. Solid Ham – Not spiral cut.
3. Whole dried cloves
   
4. “Country Dijon” Grey Poupon mustard.
5. “Blonde brown sugar” or sometimes called “Sugar in the raw”

Cooking the Ham

1. Trim the rind off the ham.
2. Take a knife and make cross hatch cuts into the top. The cuts need to be about a quarter inch deep, and space an inch to an inch and a half apart.
3. Put a clove at each intersection between the cross hatch. Do not over-do the cloves because they can overpower the taste. Recommend a dozen at very most for a whole ham.
4. Put the ham into a baking dish that is just fits into.
5. Pour in a cup to a cup and a half of cider, until the dish is filled to about half an inch.
6. Put the ham into the oven at 325 degrees and bake for about 20 minutes per pound. For example, a 6 pound ham will cook for 2 hours.
7. Once done, put the ham onto a dish and throw the cloves away.

Glaze

1. Put half a cup of the cooked ham juice into a small pot.
2. Add 1 cup of raw sugar and mix together.
3. Add 1 heaping spoonful of dijon mustard into the mix and bring to a boil.
4. Once it comes to a boil the mix is done.

Pour the glaze onto the ham, slice the ham, and pour more glaze as desired.