1 lb. Velveeta, cubed
1 c. Shirley J universal cream sauce
3 c. water
2 c. pico (I buy the fresh salsa in the produce dept. at Wal mart or Maceys)
1-2 Jalapeno, seeds removed and finely diced
-Mix Shirley J Universal sauce and water, blend with a wire whisk. Bring to a boil while stirring. Microwave Velveeta until soft. Add softened Velveeta to sauce. Stir until melted and creamy. Add pico and jalapeno and stir. Continue cooking until desired consistency. Will thicken a little as it cools.
Tuesday, September 21, 2010
Meatball Subs
This is the recipe for Meatball Subs from September's bunko....
Meatballs:
1 1/2 lbs of lean ground beef
1 egg, beaten
1/2 c. finely diced onion
1/2 c. bread crumbs
1/4 c. Shirley J pizza and pasta seasoning (or any Italian seasoning, I suppose)
2 t. Worchestershire sauce
1/4 t. black pepper
1/2 t. salt
15 Minute Marinara:
2 T. evoo
4 cloves garlic, crushed and chopped
1/4 t. crushed red pepper flakes
a handful flat-leaf parsley leaves, chopped. About 2 T.
1 t. Shirley J pizza and pasta seasoning (Italian seasoning)
1 (28 oz.) can crushed tomatoes
1 (14 oz.) can chunky style crushed tomatoes
salt and pepper to taste
Bread:
You need bread that is crusty so that the sandwich does not turn soggy. Like a french baguette or Ciabatta bread.
2 1/2 c. Italian 4 cheese blend
Directions:
1.Preheat oven to 450 degrees
2. Mix all of the meatball ingredients together in a large mixing bowl until all combined. Trying not to over-mix. Roll into golf ball sized balls. Place them on a greased cookie sheet. Cook for about 10 minutes, turning half-way through.
3. Sauce: Heat a medium saucepan over medium heat. Add oil and garlic. When garlic starts sizzling, add seasoning and crushed pepper. Allow oil to infuse for half a minute then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a bubble, reduce heat and simmer for 10 minutes.
4. Combine meatballs and sauce and pile onto crusty rolls or bread. (about 4 meatballs per sub) Top with shredded cheese and place subs under broiler to melt cheese.
Meatballs:
1 1/2 lbs of lean ground beef
1 egg, beaten
1/2 c. finely diced onion
1/2 c. bread crumbs
1/4 c. Shirley J pizza and pasta seasoning (or any Italian seasoning, I suppose)
2 t. Worchestershire sauce
1/4 t. black pepper
1/2 t. salt
15 Minute Marinara:
2 T. evoo
4 cloves garlic, crushed and chopped
1/4 t. crushed red pepper flakes
a handful flat-leaf parsley leaves, chopped. About 2 T.
1 t. Shirley J pizza and pasta seasoning (Italian seasoning)
1 (28 oz.) can crushed tomatoes
1 (14 oz.) can chunky style crushed tomatoes
salt and pepper to taste
Bread:
You need bread that is crusty so that the sandwich does not turn soggy. Like a french baguette or Ciabatta bread.
2 1/2 c. Italian 4 cheese blend
Directions:
1.Preheat oven to 450 degrees
2. Mix all of the meatball ingredients together in a large mixing bowl until all combined. Trying not to over-mix. Roll into golf ball sized balls. Place them on a greased cookie sheet. Cook for about 10 minutes, turning half-way through.
3. Sauce: Heat a medium saucepan over medium heat. Add oil and garlic. When garlic starts sizzling, add seasoning and crushed pepper. Allow oil to infuse for half a minute then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a bubble, reduce heat and simmer for 10 minutes.
4. Combine meatballs and sauce and pile onto crusty rolls or bread. (about 4 meatballs per sub) Top with shredded cheese and place subs under broiler to melt cheese.
Subscribe to:
Posts (Atom)