Meatballs (?)

by Mrs Marvel

Meatballs

An untitled recipe for some sort of ball of meat or roll. I am calling it meatballs for lack of a better name. Morton’s Tender Quick is a curing agent, not a meat tenderizer, generally used to cure meats such as salami and corned beef. I’m not really sure what these may really be!

UPDATE: Thanks to site readers for pointing out this is probably a summer sausage or homemade salami recipe.

Meatballs

5 pounds ground hamburger

5 heaping teaspoons Morton Tender Quick

2 1/2 tsp mustard seed

1 tsp hickory smoked salt

2 1/2 tsp coarse ground pepper

2 1/2 Tbs garlic salt

Mix and refrigerate 3 days. Mix each day. 4th day make into rolls. Bake on broiler rack 200 – 2 hours, 150 – 7/8 hours

Brocoli Wiz (Mary C)

by Mrs Marvel

Notebook 21

 

Here’s a side dish called Brocoli [sic] Wiz. Cheese, broccoli, rice, all sound good together. Give it a shot some day!

Broccoli Wiz (Mary C)

Saute in 2 T butter:

1/2 c diced celery

1/2 c diced onion

1 10 oz package frozen broccoli

2 c cooked rice

1/2 of 8 oz cheese whiz

1 can cream of mushroom soup

1/2 c water

Chestnuts chopped

Mix, bake 350 25-30 minutes

Grape Jelly

by Mrs Marvel

Notebook 19

 

Grape jelly always seemed like the most decadent type of jelly when I was young. There is something really satisfying about it, to me. Some people don’t like it, and as an adult I am more of a cherry preserves girl.

Grape Jelly

Wash and stem grapes

Drain well

Boil grapes – strain

Take 4 cups of juice

Bring juice to a full rolling boil. Take off stove. Add 6 cups of sugar. Mix well. Put in jars.

Miracle Icing

by Mrs Marvel

Notebook 18

 

This recipe is similar to a boiled icing recipe I have seen in the past. I am still a bit squeamish at the raw egg white, although I know plenty of people have eaten this icing to no ill effect.

Miracle Icing

1 cup sugar

1 egg white

1/4 tsp cream of tartar

1/2 c boiling water

Beat above at hight speed until stiff. Add vanilla. Takes 10-15 min.

A side project

by Mrs Marvel

I get asked to help people out quite often, with old recipes, figuring out ingredients & measurements, stuff like that. Recently, I was asked to help out a lady who is starting up a philanthropic food truck to help high school and college students. Her challenge has been not coming up with the ideas or even getting everything ready to launch, but actually cooking and photographing the dishes she will be serving. A friend told a friend who told another friend and, voila, here we are.

Ready, set, go

What do all these ingredients make?

Now, those who know me know I really actually do not like southwestern food and thanks to an evening with Jose Cuervo many moons ago, I don’t actually even like the smell of tequila, lol. BUT for a good cause, I will take one for the team! Since these aren’t my recipes I don’t want to share them publicly, but I did get permission to tell you about the project. Hopefully soon there will be more information and people around the Orange County CA area can visit the truck, meet the chef, and help out the kids.

First, I made tequila shrimp quesadillas. The shrimp were cooked in 1 oz of tequila, and the taste was really delicious. I couldn’t taste the “bad” part of the tequila haha, it was just like a steam bath for them. Next, the asadero cheese melts incredibly smoothly and it almost reminds me of velveeta, but in a good way, not a processed cheesy way lol. Mixed together with the green chiles, splash of lime and salsa, this would be a fantastic gourmet treat.

Delish!

Delish!

Second, I made tequila corn chowder. The recipe has a lot of ingredients, but the basics of southwestern fare are all there – corn, roasted red peppers, cilantro, green chiles. Once they were all combined with some other secrets, the elements simmered down to a nice thick chowder with chunks of delicious flavor.

Soup's on!

Soup’s on!

Even though I am not the best photographer, I think these images capture how delicious this truck’s food is going to be! Some of the other cooks in the challenge prepared pulled pork & cole slaw with a mango bourbon barbecue sauce, whiskey sugar flank steak, bourbon glazed carrots, and more.